I don’t know about you but September flew by! Unfortunately I didn’t hit my target of posting 20 times but I did post more often than usual! I spent more time this year reading other blogs and getting involved in the community aspect of MOFO which I really enjoyed. Over the next week I’ll be sharing with you my favourite new blog discoveries and posts of last month. Today though I want to do a round up of my posts for Vegan MOFO 2014.
I started MOFO by veganising Jamie Oliver’s English Onion Soup. My version was topped with some gluten free garlic bread and a splash of vegan worcester sauce.
One of the most important ingredients to have on hand when you’re converting recipes is a good vegan and gluten free stock cube. Here I talk about my favourite brand of stock Kallo.
For Wildcard Wednesday I discussed an article in the first edition of Vegan Life Magazine about whether vegans should eat eggs from rescued hens.
A vegan version of Delia’s West African Groundnut Stew was next on the cards. A gorgeous meal filled with butternut squash and peanut butter!
A blueberry and peach pie was born from a disaster of a tart! This is how to salvage a dish gone wrong!
A beautiful side dish that just so happened to be already vegan in one of Jamie’s early cookbooks.
My first MOFO round up included this beautiful broccoli soup from Stairway to Vegan as well as some halloween treats, cheesecake and a Harry Potter recipe!
A free from delight here with a vegg omelette filled with mushrooms and asparagus and then topped with some violife cheese.
Here is where I created my new favourite breakfast! I took the recipe out of Vegan With A Vengeance and tweaked it slightly to make it gluten and soy free.
Here I shared one of my favourite aubergine recipes from the Meat Free Monday book.
My visit to the Northern Vegan Festival in Blackpool included vegan sweets, macaroni cheese and meeting a vegan hero in the form of Ms Cupcake!
Another Delia recipe veganised to create a gorgeous side dish. Roast potatoes covered in melty violife cheese!
An adapted Veganomicon recipe – pears poached in earl grey tea with crumbled almonds and chocolate!
My second roundup included a gorgeous looking Banoffee Pie from Veg Hot Pot as well as cute vegan cartoons, green bean casserole, a crumble and a very naughty looking breakfast sandwich!
The ten most important ingredients you must have if you want to convert recipes to vegan and gluten free masterpieces!
I finished MOFO with some excellent news from one of my favourite brands. Goody Good Stuff Sweets have gone vegan!