It’s no secret that vegan foodies not only love to cook, but they love to take photos of what they cook! And you don’t have to be a gourmet chef, or a prize photographer either! Photos are a great way to share your inspiration about food! So today, we are inviting you to share your favorite food photo, along with the recipe (or a link to it), on our blog – in celebration of Vegan MOFO! I’ll get started with a couple of my own…
Ingredients:
1 vegan pizza crust (homemade, or store bought)
1/4 cup pizza sauce
1/2 cup black olives
1/2 can artichoke hearts, chopped
1/4 cup mushrooms, sliced
1/8 cup onions, cut fine
1/2 cup daiya cheese
Directions:
You know how to do this! Top your pizza! Bake at 375C for 10 minutes, and broil for 1-2 minutes to melt cheese. Enjoy!
Simple stiryfry on brown rice
Ingredients:
florets from 1 broccoli stem
1/2 red pepper, sliced lengthwise
1/2 cake firm or extra firm tofu
1/8 cup flour (optional)
1 1/2 tsp oil (optional)
1 bunch red chard, washed well and roughly chopped
1-2 beets, shredded
1 cup brown rice, cooked
2 carrots, julienned
1/4 cup cashews (optional)
Braggs Soy Sauce (to taste)
1/2- 1 cup water
Directions:
1) Put your brown rice on to cook.
2) Cube your tofu. You can either just leave the tofu as is, and water stirfry it along with the rest of the veggies, or for crisper tofu, place oil in a pan, coat the tofu in flour and stirfry it until it is crispy, stirring constantly. Set aside.
2) Meanwhile, wash and chop/shred the rest of your vegetables, as directed.
3) When the rice and tofu are ready, heat 1/2 cup water in a large frying pan over high heat. When the water has come to a boil, turn the heat to medium, and add the carrots. Cook for 2-3 minutes (depending on how thinly you have sliced your carrots, and how firm/soft you like them). Add the broccoli and cook for another minute. Add peppers, and chard, and cover. Let the veggies steam for a couple of minutes. Check it constantly, checking especially the broccoli. You want it to be bright green and firm, not a lacklustre green and mushy (at that point the broccoli is overcooked). *Note, if you are not using the flour and oil with the tofu, you can just add the tofu in this stage as well.
4) When the veggies are ready, spread your rice on a plate, and heap with steamed veggies, tofu, raw shredded beats and cashews (if using). Season with Braggs to taste.
* Note: of course you can use a variety of veggies with this meal. It’s versatile, quick, yummy and healthy any day of the week!
What did YOU make last night? Share your photos and recipes here!
Emma Levez Larocque is an author and photographer living on the west coast of Canada. She has been veg for 18 years, vegan for 3. Her passion is working to make veganism mainstream to promote a better, kinder world for all beings. 
