Friday, September 20, 2013

Vegan MoFo VII: Sews Before Bros Freaky Friday!

MoFos...please welcome Erika to my blog for Freaky Friday.  -Mo

Hello and welcome to Freaky Friday! I’m Erika of Sews Before Bros and I’m excited to be here on Mo Betta Vegan! Mo told me today’s post theme would be failures and redemptions, and I immediately thought of Dante’s Weird Fish.

 Weird Fish was a teeny tiny little restaurant here in San Francisco known for their seafood and also their extensive vegan options. When I first started eating there years ago, they were renowned for their vegan fish & chips, hellfish (seitan) tacos with mango salsa, and buffalo girls (breaded and fried seitan with spicy buffalo sauce and ranch dressing). All this AND beer!

Then, in 2010—stormclouds. Drama! Betrayal! Weird Fish changed up their menu, and as a result, the vegan options were rounded down to a couple of salads (the only vegan option is a salad? STFU!!!!!). After a healthy back-and-forth with vegans on the interwebz, it took the owner a few weeks without sweet green vegan moolah to quietly bring back the buffalo girls. Which he then killed off again a few months later.

In 2012, Weird Fish changed hands and became Dante’s Weird Fish. True to form, the new owner inherited some drama. An early review of the newly re-opened restaurant was bungled when they served a buffalo girl. As in, a single buffalo girl. Hell hath no fury like vegans shortchanged on food! Thankfully, things were sorted out again and happy bellies made everything okay.

I’m happy to say that Dante’s Weird Fish is back in the swing of things, and it’s like nothing ever happened! Buffalo girls are plentiful and delicious- in fact, every time I order it I forget how much I’m going to get. I recently took advantage of a rare lull in the Mission District dining crush—a perfect storm of Burning Man weekend and a bridge closure—to enjoy a quiet night in the living room-sized restaurant. Part of Weird Fish’s charm is their ambient lighting, which also makes food photography impossible. Please accept my raggedy-looking (but still damn delicious) doggie bag instead!

Thanks to you for reading and thanks to Mo for hosting me!

Vegan MoFo VII: Breakfast Quesadilla

First.  This was supposed to be Redemption Week, but I've been dealing with a lot of stuff involving my injury since last Friday.  So, to make up for it...I give you two posts today!

The other day I was talking to my friend, Adrian, and he starts bragging about how he made his girlfriend breakfast.  I generally just roll my eyes because he kinda lives to troll me.  Eventually, I indulge him and ask just what the heck he made.  Two words: breakfast quesadilla.

My mind starts dancing.  What?!  Is it like a forking breakfast taco?! quesadilla form?!  And, yes.  Yes it is.  He's not vegan, so I knew the task was mighty, but I had to conquer this sexy beast.  His simple instructions: jack, black beans, avocado, fried egg...all in a jalapeno-cilantro flour tortilla.

avocado, black beans, scrambled 'fu, and mozzarella daiya
I made this thing twice that day.  First, I did straight up, basic fried tofu slices.  They were a bit too thick, so I opted for scramble next time.  Worked perfectly.  This isn't a recipe but I'll give you the beautiful steps.

Adrian's Veganized Breakfast Quesadilla
Jalapeno cilantro or regular flour tortillas
vegan cheese, NOT optional
Scrambled tofu (tofu, nooch, kala namak or sea salt, black pepper)
Black beans, rinsed and drained
vegan sour cream, optional
pico de gallo, optional

real love...I'm searching for a real love...someone to make me quesadillas
Put this together like any other quesdilla.  Tortilla, cheese, filling, cheese, tortilla.  Once it's done cooking, top with sour cream and pico de gallo.  Next time...I'm adding bac'n bits and pickled jalapeno.  I love me some breakfast quesadillas.  I'm still loyal to my breakfast tacos, though.  Take it away, Mary...

Friday, September 13, 2013

Vegan MoFo VII: Freakiest of Fridays

Y'all.  Words cannot describe how horrible my day has gone.  The one gleaming light is that the wonderful Katie is guest blogging and I giggled my way through her entire entry.  So, sit back...relax...and enjoy this truly magnificent post.

Tribute to Se7en and the Answer to: “What’s in the Booox?!”

Hello, bloggers! This is Katie from Vegan Noms. I have followed and admired Mo Betta Vegan since my early vegan days and was thrilled to have learned from and befriended the fabulous Mo at both Vida Vegan Cons! Based on the themes decided upon during the last VVC’s MoFo Workshop (led by Mo!), she and I decided to do a badass “Freaky Friday” blog swap for Friday the 13th - and what better way to do so than with a spooky theme?

When I think of my favorite types of horror flicks, the most psychologically harmful and depraved films come to mind. (What can I say? I’m sick.) There are few other films which match the intensity and level of effed-up-ness than Se7en. Detectives Somerset and Mills dive deep into the mind of the man responsible for the most wicked of responses to the question: “What’s in the box?”

Yet today, I bring you a delicious, simple, and savory answer to this mysterious question... What’s in this box, you ask?

Tofu Ricotta and Roasted Tomato Sauce Pizza (GF), that’s what! Bob’s Red Mill provides the mild, chewy, and gluten free base to this simple pie while the most basic and flavorful ingredients provide a zesty pop. The tofu ricotta is mild and lemony while the tomato sauce is delectably creamy and fragrant... and definitely less sinister than the infamous delivery from John Doe!

Tofu Ricotta
1/2 of a 10oz. container of extra firm tofu, drained and finely crumbled
1/4 c nutritional yeast
juice and zest from 1/2 lemon
1 clove of garlic, chopped or pressed
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt and plenty of fresh cracked black pepper

Combine all ingredients in a bowl and mix well. Set aside or make ahead of time and store in the refrigerator so the flavors can meld together.

Roasted Tomato Sauce 
3 c cherry tomatoes
2 cloves of garlic, peeled
1 tbsp olive oil
1/3 c raw cashews
1/4 c nutritional yeast
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp salt and, again, plenty of fresh cracked black pepper

Heat the oven to 425 degrees F (the temp required if preparing Bob’s GF Pizza Crust Mix). Rub olive oil on a baking sheet and spread out the tomatoes and garlic cloves. Roast for 15-20 minutes, until the tomatoes are wrinkly and the garlic is fragrant. Combine the tomatoes, garlic, and remaining ingredients in a high-speed blender and blend until creamy.

Prepare Bob’s Red Mill Gluten Free Pizza Crust Mix and use 1/2 of the dough for this recipe; otherwise use your favorite pizza crust as a substitute. Bake according to directions (7-9 minutes w/o toppings, 15-18 minutes with toppings). Enjoy and drop by Vegan Noms to say hello!