I have a confession. I look forward to Vegan MoFo every year, and I can hardly wait to see what new ideas my fellow vegan bakers, cooks, gourmands, epicurians, etc. have to share. Some from past years have been woven into the daily soup and rice bowl specials we offer at our vegan bakery.

 

I started following MoFo several years ago, and blogged as Fort Wayne Revolutionary Potluck League for several years, but couldn’t fit it into the schedule last year. Here’s why: My husband and I have been so inspired by all of the amazing vegan food, that we decided to open our own vegan bakery, in a mid-sized midwest town in Indiana. We’re in a busy downtown area, and so we offer some non-vegan sandwich toppings for the businesspeople who stop in at lunch, but our daily specials, soups, daily rice bowl, and all of our baked goods are vegan, and many are also gluten-free. So, this year for the MoFo, I’m going to share the daily specials list, and occasionally some of the recipes, too:

 

Monday, October 1:

–Falafel, fried this time, with a yummy Middle-Eastern mix of spices, with homemade pita bread, vegan tzaziki sauce (with almond yogurt), and tahini.
–Chickpea Noodle Soup, with homemade, gluten-free noodles (based on the Moosewood Daily Specials cookbook, and a really good recipe for gluten-free pasta I found online.)
–African Black-eyed Pea and Vegetable Soup.
–Mujaddara with rice. (Basically a riff on Isa’s Veganomicon recipe, with lots and lots of slowly-carmelized-to-the-point-of-being-crunchy onions, cumin, coriander and allspice).

 

Lots of Middle-Eastern, North African, and Mediterranean vegan yumminess today. All gluten-free, too!