I hope Vegan MoFos average out. Our last MoFo, we posted almost every day. That makes up for the current dearth of posts, right? Right?

Because we've been so caught up in everything, as well as outside our usual kitchen and food selection, most of our dishes have been really simple, and not necessarily worthy of their own posts. Thusly, we present them in digest form!

Day 8: Leftover Red Curry with couscous.

Day 9: Sauteed veggies and mushrooms on pasta, with baked sweet potato slices.

This is ultra simple:

  • 1/2 zucchini, cut into half moons
  • 4 - 6 mushrooms, sliced
  • 4 -6 cloves of garlic, minced
  • 1/2 large onion, diced
  • 1 sweet potato, cut into long, thing slices
  • noodles
  • olive oil

Preheat oven to 400 degrees (Fahrenheit). Place sweet potato slices on a baking sheet or oven-safe pan, and bake for about 15 minutes, until just beginning to crisp up (they'll get crispier once you let them cool for a few minutes). Meanwhile, in a medium-to-large skillet, saute the garlic, mushrooms, and onion in olive oil, over medium heat. Once the onions begin to soften, add in the zucchini. Meanmeanwhile, cook the noodles.

Serve the veggies and mushrooms over the noodles, with the sweet potatoes on the side. We had this with some steamed broccoli as well. Yes!

Day 10: 4 bean quinoa.

This is almost embarrassingly simple. Seriously.

  • 1.5 cups quinoa
  • 3 cups veggie stock
  • 2 cups (1 can) mixed beans (pinto, white, kidney)
  • 2 cups (1 can) chick peas
  • 1 potato, peeled and cut into small cubes
  • 1/2 medium to large onion, diced
  • 4 -6 cloves of garlic, minced
  • salt & pepper, to taste

Cook the quinoa in the veggie stock. Meanwhile, saute the garlic, onions, and potatoes over medium heat in oil. Once the onions are soft, add the beans and reduce heat to medium-low and cover, cooking until the potatoes are soft. Add the sauteed fixins to the quinoa, salt and pepper to taste, and voila! Simple.

As evidenced by the above photo, we're clearly on a broccoli kick.

Day 11: Veggie burgers in the seaside town of Vik.

Vik looks like Christmas Town, no? Legend has it, the three formations you see on the right are trolls caught outside at dawn and turned to stone.

Given the relative difficulty of eating vegan, even in Reykjavik, it seemed like a small miracle that the restaurant connected to the town gas station would server veggie burgers (and not even the "meaty" kind--like actual veggie patties).

We have no pictures of the meal, so these pictures will have to suffice.

The waterfall (foss) on the left is Selfoss. The one on the right is Skógafoss. It was extremely cold and windy, but we also made the trek out to the hot springs at Hveragerði.

Day 12: More of the usual old pasta and "homemade" (i.e. using canned tomatoes & basil) sauce.

We stayed in a cabin near the mountains and explored the glacier chunks at Jökulsárlón (glacier lagoon), part of Iceland's largest glacier, Vatnajökull.

Day 13: Home again + Sauteed Tofu & Broccoli on quinoa (again)

Day 14: Leftovers! Sauteed Tofu & Broccoli on quinoa (yet again) and 4 bean quinoa & spinach salad

Since these were both quinoa dishes, we wanted to distinguish them from each other somehow. So, we chopped up some tomatoes and spinach, added them to the 4 bean quinoa, splashed in some olive oil and balsamic, dashed on some garlic powder, salt, and pepper--and voila! 4 bean quinoa & spinach salad!

This would be a great dish for when you're in a huge rush--just leave out the cooked onions, garlic, and potatoes. Cook the quinoa in veggie stock, add the beans, then remove from heat and add the spinach, tomatoes, oil & vinegar, and spices. This was great cold, but would probably be nice with the quinoa and/or beans warm too. This is very healthy and super easy. (And very satisfying after a weekend of pasta and no proteins or greens!)