Nov 2nd 2014

I know, I know, I've been a bad food blogger. Haven't been in to talk food for a year. I'm a horrible foodie...

But, here's some of what I've been up to lately.   Seen a bunch of food movies, (Chef, Hundred Foot Journey, Pieces of April, Food Guide to Love, Haute Cuisine, Harold and Kumar Go To White Castle, Flakes, Just Desserts) which I talked about over the course of the last year on my movie blog.

Started a Vegan/Vegetarian meet-up group (of which you can follow the craziness of also on the movie blog)

Learned how to make a vegetarian version of Stroganoff (hamburger helper style) which is one of my new go to recipe when I have like under a half hour to cook.

And...I moved.  I'm all about the comfort foods more and more, and anything I can make in under an hour is appealing to me lately.  That's about it for now...

Vegan Pumpkin Cake

1 can pumpkin
2 cups oil
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
2 cups flour
1/3 cup water

Mix well. Put into greased or oiled cake pan and cook for 1 hour on 300, depending on your oven.

There is a table cloth in here somewhere

Only, I can't find it.

Back nearly 13 years ago, my Grandmother, who swore by table cloths, helped me sew one. Black and purple for a Hallowe'en dinner.
Now, I can't find what I did with it. It's one of the last projects Grandma did before her death.

I made Chick Pea Curry last night for dinner, and it turned out okay for a first try.
Heated up what was left for dinner, and made a Vegan Chocolate Cake and Vegan Frosting. Again, not bad for a first try. But not great.

But what I am wanting to know is, aprons, table cloths and toaster covers etc.
Yay or Nay?

But it's Bland

I decided last night I wanted to make a basic veggy broth.
I added a full onion, celery, garlic, ground pepper, salt, carrots, red peppers, leek, basil, oregano, cayenne and sage.

It's still bland.

I have no idea what else to add to make the broth have taste. I really do not want to have to start over.

Tofu Mayo

1/2 pound (250 g) Regular tofu
1/4 cup (50ml) lemon juice
2 tsp. (10ml) dijon mustard
1 tsp (5ml) salt
1 tsp (5ml) sugar
1 cup (250ml) vegetable oil

Mash tofu with a fork, and place in a strainer over a bowl. Weight it down with a plate to allow extra liquid to drain for about half an hour.
Place drained tofu into the blender. Add lemon juice, mustard, salt, sugar and blend until smooth.
With motor of blender running, pour in the oil, gradually. Once it is blended evenly it may be used.

Will keep refrigerated for about a week. This makes 2 cups.


A friend of mine had made this awhile back, and it was fabulous.
I tried it and it was horrid. I have no idea what I did wrong but I messed it up, twice.
Not sure I want to try it again. I know one thing without a doubt, it does not work at all for potato salad.

What Am I Doing Here?

I think I might be having a melt down is what I am doing.

I am armed and very likely dangerous. I have a fry pan and I am not afraid to use it!
In my mother's kitchen that is.

The goal is to take as many traditional Newfie dishes as possible and make them Vegan dishes.

The highs, the lows, the splattered batter on the walls and even cookies too will be reported here as they happen in pure Gonzo Journalism man.