Vegan MoFo: Fresh raspberry frosting

Today's Cooking the Rainbow color: red

For my last red post of MoFo, I've got raspberry frosting using fresh raspberries.  Considering I caught one of my friends sneaking spoonfuls whenever she thought I wasn't looking, I'd say this is one for the "I can't believe it's vegan" category.  I love it so much it was the frosting on my wedding cake.

 I basically used the recipe from Two Peas and their Pod, except I used half shortening and half butter (6 Tbsp. each).  And I should point out that you should measure the raspberries whole, then puree them.  I had been baking all day, so I might have quickly glanced at the recipe and measured 1 cup of raspberry puree.  I then had a bowl of raspberry soup, which really wasn't what I was going for.  Some more shortening and powdered sugar later, I was able to get a frosting consistency.  It still turned out awesome, but I'd recommend not making that mistake to save some time. :)

Vegan MoFo: Rangoon dip

Today's Cooking the Rainbow color: white

I realized all my previous white posts contained potatoes - unintentionally, but I do use potatoes a lot because they're cheap and flexible in cooking.  Today, however, I have a potato-free offering: rangoon dip!  Back when I was a vegetarian, one of the Chinese restaurants in town had (and probably still has) vegetable rangoons so I could still order them.  When I became vegan, however, rangoons were one of the things on my list to veganize.  I do have a recipe for vegan rangoons, but I don't make them very often because they're rather time-intensive.  This dip is ready in 5 minutes and satisfies my craving for rangoons.  I usually sneak some of the dip while I'm baking the wonton strips - I have to make sure the strips are the proper amount of crispiness, or at least that's my excuse.

8 oz non-dairy cream cheese (I used Tofutti)
1 package (12.3 oz) soft silken tofu
5 Tbsp. sweet chili sauce
1/8 tsp. garlic powder
dash of salt

Combine ingredients in a food processor or blender until smooth.  You can add more sweet chili sauce if you want (I might next time, as the flavor was very mild).  Serve with baked wonton strips.  Both vegans and non-vegans alike devoured this tailgating last weekend - next time I'll make a double batch, as I was hoping for some leftovers to enjoy during the week!

Vegan MoFo: Orange-pineapple juice

Today's Cooking the Rainbow color: orange/yellow

I'm feeling tropical today (in denial about moving north perhaps?) so I bring you some liquid sunshine.  No cucumber in this juice, just orange and pineapple with a little apple thrown in to sweeten things up.

Vegan MoFo: Sesame broccoli with tofu

Today's Cooking the Rainbow color: green

I'm at a conference this week, so I'm pulling this meal from my photo archives.  I adapted the 3-way sesame tofu recipe from Vegan Planet and I usually serve it with a sweet garlic sauce.  Enjoy!

Vegan MoFo: Strawberry-apple juice

Today's Cooking the Rainbow color: red

Earlier this summer, when strawberries were in season, I put a bunch of them through the juicer.  I then froze cubes of the juice and the pulp in an ice cube tray.

 All I had to do was thaw a couple of the juice cubes and combine with fresh apple juice.  I'm trying to empty out my freezer, as Mr. Pescador and I are officially moving north as soon as we can find a place to live.  We've already started packing, and I'm spending most of my free time trying to find a house to rent - which is turning out to be quite difficult in a small community!

Vegan MoFo: Fig-pecan bites

Today's Cooking the Rainbow color: blue/purple

 Just a short post tonight, I'm busy preparing for our upcoming move.  These fig-pecan bites are a quick snack for when I need an energy boost.  You can find the recipe here.

Vegan MoFo: Potato-edamame burritos

Today's Cooking the Rainbow color: white

These burritos are one of Mr. Pescador's favorite meals.  He asks for them almost every week.

 I don't have an exact recipe, but here's the gist:
Potatoes, peeled and cubed
Frozen shelled edamame
Avocado, some cubed, some cut into strips
Salsa
Non-dairy sour cream
1 can enchilada sauce (red or green)
Tortillas

Preheat oven to 375F.  Grease a square casserole dish and set aside.

Cook potatoes until soft.  Drain and mash.  Add as much edamame as you'd like.  Add some salsa and sour cream, to taste.  Add cubed avocado, if you want.  Mix to combine.  Open the can of enchilada sauce, and pour enough into the casserole dish to coat the bottom.  Assemble your burritos - fill with the potato mix and roll up with the ends tucked in.  Put the burrito in the casserole dish.  Repeat until you've used up all the filling or the casserole dish is full.  Cover the burritos with the rest of the enchilada sauce.  Bake uncovered for at least 30 minutes, until sauce is bubbly and enchiladas are warm.  Serve with more sour cream, if desired, and top with avocado strips.