Tuesday, September 2, 2014

Vegan MoFo Special Post | How-To Guide: Adding Individual Blogs To Your Existing Blogroll Feed!

Hello MoFo'ers!

Due to popular demand, I've made a second, illustrated How-To Guide for adding individual blogs to your existing blogroll feed! If you first need to know how to import the OPML file to your feed, see my first How-To Guide. Note: This guide refers to using feedly.

It's as easy at one-two-three.

1.  While on the homepage of your feedly account, click on the three dots at the bottom left.
From my feedly.com homepage. See the dots at the bottom left, next to my name and the word "Upgrade."

2.  Click on those dots and select "Organize" from the drop-up list. It's toward the top of the list.
From my feedly.com homepage

3.  Once you've clicked on "Organize" from the drop-up menu, you'll be taken to the screen below. From there, type in the name of the blog you want to add.

Let's say you're trying to add my blog to your feed (which you should, because mine won't be contained in the VeganMoFo 2014 OPML - All Blogs file, as I missed the sign-up deadline!). Click inside the search box at the top right, and just type in "chooseyourownfoodchain." A drop-down list will appear. Click on the one that shows up under the subheading "Sites" (in this example, it's the second one down).

From my feedly.com Organize page

Almost there, I promise.... Now, click on that green "+feedly" button to the right of Chooseyourownfoodchain (or whatever blog name it is).
From my feedly.com account. This is what appears after you click on the blog you just searched for.

You'll be taken to the following screen:
From my feedly.com account, as I show you how to add Chooseyourownfoodchain to your list!

You now have the option of re-naming the blog (but why would you do that? ;)), and selecting which list you want it to appear in. I have checked the box next to "Vegan MoFo 2014," because that is what I named my Vegan MoFo 2014 blogroll feed.

Click the green "Add" button and VIOLA! You've added me (I hope) or whichever blog you've chosen to your feed!

Note: In some cases, you *might* need to know the blog's RSS url. If it's a blogspot blog, it follows the same general format. Mine is:  http://chooseyourownfoodchain.blogspot.com/feeds/posts/default?alt=rss
(for other blogspot blogs, just switch out "chooseyourownfoodchain" for whatever the blog name is).

Hope this helps,
foodchain / megan

Vegan MoFo Special Post | How-To Guide: Importing the Blogroll to Your Reader!

Hello MoFo'ers!

I'm making this post for anyone who's having problems with importing the blogroll file into your feed burner/reader. I think it's more difficult this year because there is no longer such thing as Google Reader. I don't know about you, but that's what I used to use, and it was a lot easier and quicker to figure out.

This year I am using Feedly. Here's an illustrated step-by-step guide to help you do it, too!

1.  Download and save the file that Kate posted on the Vegan MoFo site, which you'll find here. Remember where you saved the file (on some computers, it'll save automatically to your Downloads folder).

2.  Set up an account on feedly.com (it takes less than a minute).

3.  On the left side of your feedly page, toward the bottom, there should be a little "..." button. It looks like three little dots. Locate that.

From my feedly.com account homepage.
The three little dots are bottom left, to the right of my name and the word "Upgrade."

4.  Click on the three little dots, and a drop-up menu should appear.
Drop-up menu pictured above, bottom left side. From my feedly.com account homepage.

5.  Select "organize" from the drop-up list. It will take you to the screen shown below.  Click on the grey button that says "Import OPML," which you'll find next to the bolded, black "Organize."
From my feedly.com account's Organize page. Note: I'd already imported the file, so yours won't show the Vegan MoFo 2014 list just yet.

6.  Now you'll click on the grey "Choose File" button. From there, you'll select the blogroll file from whichever folder you saved it in. Unless you renamed it, the file should be called "VeganMoFo 2014 OPML - All Blogs." Select that, click "open." Finally, click the blue "Import" button.
From my feedly.com account's Import OPML page

7.  Ta-Dah!! You have now added the Vegan MoFo 2014 blogroll to your feed.

Trouble-shooting FAQ:

Q1:  "But Megan, I tried that, and I don't see my own blog listed on the blogroll!"
A1:   Oh man, I'm sorry to hear that! I know the folks running Vegan MoFo are working on it. Maybe try commenting on their blogroll post to alert them to the trouble? But wait - are you sure you named it correctly? I know some folks' blogs *are* showing up, but listed as a different name.

Q2:  "I tried commenting on their post, but my comment didn't get approved. What do I do?"
A2:   Sometimes the comments go to the spam folder, in which case, they didn't see your comment in order to approve it. Try emailing them

Q3:  "Megan, why is Choose Your Own Food Chain, this very blog I'm reading now, NOT listed on the feed?"

A3:  I AM SO GLAD YOU ASKED. It's because I missed the sign-up deadline. :( But the good news is that you can still add me to your personal feed list! It's as easy as typing "chooseyourownfoodchain" into the search box on your Feedly's Organize page, but I've also created an illustrated guide to adding individual blogs to your feed. I did that for several of my friends' blogs that - for whatever reason - did not show up when I imported the OPML file.

Q4:  "Why are only three hundred-and-some blogs showing up on my feed, when I know that OPML file contained WAY more blogs than that?" 

A4:  I know, happened to me, too. Wish I had the answer to that one! I think that's another question for the folks at MoFo. I know they are working fervently on solving that one, though. 

Monday, September 1, 2014

MoFo Scramble! w/Wilted Arugula & Tempeh Bacon


It's Vegan MoFo, Day 1!

And now, let's start this off right with a little tofu scramble.

My favorite tofu scramble recipe has always been the one in Isa Chandra Moskowitz's time-honored Vegan with a Vengeance, and probably always will be.

The version I created today was inspired in part by Isa's classic recipe, and also by chooseveg.org's 10 Meatless Meals You Can Make in 10 Minutes, my own laziness, it's-too-hot-to-cook, I-can't-wait-an-hour-to-eat, these-are-the-ingredients-I-have, and sometimes-I-can't-bare-to-measure-things. Sometimes, I can't help myself but add a few things here and there, so I won't call this recipe very quick and easy, but it is fairly so.

One little note: The fennel seed is really the magic in this recipe, so if you're going to skip a spice, don't skip that one!

M o F o  S c r a m b l e  
w /  W i l t e d  A r u g u l a   &  T e m p e h  B a c o n

onion, 1/2, diced
garlic, 1 clove, minced
firm tofu, 1 block
tempeh bacon, 3 strips (I used Tofurkey's Smokey Maple Bacon Strips)
nutritional yeast, 1/4 cup or less
1 lemon
fresh arugula, 2 generous handfuls
curry powder
fennel seeds
sea salt & pepper
  1. Saute garlic and onions in vegetable oil (or whatever oil you have).
  2. Prepare the spice mixture in a small bowl. Use equal parts curry powder and tumeric, and only a little cumin. Use maybe a teaspoon of fennel seeds, first crushing them in between your fingers. Add salt and pepper to taste.
  3. Add spice mix to pan. Saute for another minute or two. 
  4. Crumble tofu into pan. You can kind of squeeze it through your fists, which is a nice little trick for two reasons: it's the next best thing to pressing the tofu beforehand (which I didn't feel like doing) and it serves to add water to the pan, which you need to do anyway to deglaze it. 
  5. Squeeze half of the lemon over the pan. 
  6. Add the nutritional yeast, then the tempeh bacon (I broke the strips into small squares). 
  7. Continue to saute until mix is clumpy, deglazing pan with splashes of water as needed. 
  8. Squeeze other half of lemon over the pan.
  9. Stir in the arugula and let it wilt before serving. 
I like my tofu scramble with a cup (or three) of strong, French-pressed coffee. Enjoy!

P.S. I missed the deadline to sign up for the Vegan MoFo RSS feed / blogroll, so if you enjoy my posts, please add me to your feed! If you aren't sure how to do it, here's an illustrated how-to guide I created!

Here's my feed url:


You can also find me on Instagram (http://instagram.com/megvegmeg). 

Vegan MoFo Is in September This Year!!?? | Well, I'm Doin' It Anyway!


I'm disappointed to have missed the sign-up deadline for Vegan MoFo. This is the second year in a row that I didn't find out until it was too late! The first year that I did it, which was November 2010, I found out by pure luck. Anyone know how to get on their email list or have tips on how to find out in advance?

That said, I'm going to MoFo this year anyway! You won't find me on the official blogroll, because of said missed deadline, so please add me to your feed, follow me, and stop back often! Leave comments! Share the love! I'll come visit you, too!

Happy MoFo'ing,


Wednesday, May 7, 2014

Vegan Chicken Salad, Recipe #2

Here's another take on tempeh-based vegan "chicken" salad. It requires a little more shopping/ingredients, and a little more effort, compared to my Vegan Chicken Salad For Really Lazy People recipe ...but it's totally worth it!


V e g a n  C h i c k e n  S a l a d , 

R e c i p e # 2



To Saute:
1/2 package tempeh, crumbled
approx. 2 TB peanut oil

To Chop
3 stalks celery, finely diced
1 carrot, peeled and finely diced
3 scallions, finely sliced
approx. 1/3 cup pickles, finely diced (I used 3 kosher dill spears)
optional: chop up some of the leaves from the celery stalks

To Mix
4 TB Vegenaise
1 TB (scant) yellow mustard
2 TB freshly squeezed lemon juice
1 (heaping) tsp dried dill
1 to 2 tsp mustard seed
1 tsp celery seed
turmeric powder, enough to give it color
sea salt, to taste
freshly ground black or tricolor pepper, to taste (I used tricolor)


Whisk together the "to mix" ingredients in a large bowl. Add the "to chop" ingredients to the mixture. Stir thoroughly to coat all pieces. 

Heat a small portion of the peanut oil and saute mustard seeds until they go "pop." Be careful not to burn! Drain excess oil and set seeds aside.

Add the rest of the oil to the now-empty pan and heat. Slowly crumble tempeh into pan. Aim to crumble into small bits. Saute until all bits are a light, golden-brown.

Combine the sauteed tempeh and mustard seeds with the rest of the ingredients. Stir thoroughly. Refrigerate until ready to serve.



Serving Ideas and Tips:
If you let this mixture sit in your fridge for a while before eating, the flavors will really combine nicely. I found that the lemon juice was slightly overpowering immediately after I'd made this, but once I let it sit for a day or so in the fridge, the flavors had melded together beautifully, and the amount of lemon was perfect. If you plan on eating this right away, perhaps experiment with the amount of lemon you use. 

Use for a sandwich with red onion, tomato, and lettuce; as a spread for toast points or baked pita; as a dip for crunchy vegetables (large leaves of romaine are excellent for scooping and rolling); in a flour wrap; or anything else you can think of! 

Tuesday, May 6, 2014

Lemon Miso Salad Dressing

What I love about this salad dressing is its simplicity and that it's mega-lemon-y. And, so long as you already have these ingredients, it's SO EASY to make. You know how I love cooking endeavors that start with minimal effort and end with astronomical flavor (aka, lazy cooking!). 


L e m o n  M i s o  S a l a d  D r e s s i n g 


3 tsp yellow miso
juice of half a large lemon
2 TB tahini
1 TB mild-flavored oil, such as sunflower seed oil
1 TB rice vinegar (or less)
1 TB agave (or more)
1 TB Bragg's Amino Liquids (or use tamari)
ground ginger, a pinch
sea salt, to taste
freshly ground black pepper, to taste


Combine all ingredients in a bowl and mix thoroughly with a fork or whisk. I also threw in some of the pulp from my lemon, for extra flavor bursts and added texture.


Serving Ideas
Serve by tossing with your favorite green salad. I enjoyed mine tossed with a simple mix of romaine and grape tomatoes, topped with black beans.

Wednesday, April 30, 2014

Vegan Chicken Salad For Really Lazy People

The dog days of summer are starting here in LA. Honestly, I couldn't be more ready for them. Hot weather, DO. YOUR. THING. Why am I so excited about the insane heat, you ask? Well, I tend to run cold; I despise wearing long-sleeved shirts; and I weirdly like the challenge that comes with the heat - it's sort of like taking a Bikram yoga class...all the time.

(Actually, I've taken two Bikram yoga classes in my life, and, well, I'm not really sure those are for me. ;) I will say, though, that I would give Bikram another chance.)

Anyway, I'm sooooooooooooooooooooooo lazy with cooking lately. I want to chop, like, nothing. Ingredient list longer than 5 items? No, thanks. Prep time is longer than...wait, there's PREP time? Pass. 

There has been a benefit to my laziness of late, however. That is, I'm so averse to even getting in my car to drive to the grocery store that I'm not spending extra cash on ingredients! So, I'm thrifty, too. Win-win.

And by the way, rather than "lazy," I prefer the phrase "energetically economical."

Okay no I don't.

Right, so without further ado...here is the recipe:

V e g a n  C h i c k e n  S a l a d  

F o r   

R e a l l y  L a z y  P e o p l e ! 

Alright, look, here's a forewarning: Given that this recipe was inspired by my laziness, it relies heavily on dried spices, which I just happen to collect in my kitchen cupboard. You can never go wrong with buying whatever dried spice is on sale, I say, but, I digress. Anyway, if you don't have all the dried spices, it's really okay. Don't knock yourself (and your wallet) out over it - just skip! I wrote viable substitutions where possible.

Stuff you have to saute
1/2 a package (4 oz) of tempeh (I use Trader Joe's, which comes in an 8 oz pack)
2 TB peanut oil (or any oil that doesn't burn when you saute with it)

Stuff you have to chop
1/3 cup pickles, diced (use whatever kind you feel like - I used 3 Kosher sandwich slices)
1/3 cup onion, diced (use any kind - I used white because it was already in my fridge)

Stuff you have to mix
3 TB vegan mayo (I love the Follow Your Heart brand, called "Vegenaise" and I used the original)
1 TB (or less) mustard (I used the standard yellow mustard)
dried tumeric (enough to give it color)
dried dill (maybe like 1 tsp)
sea salt, to taste 
black pepper, to taste (I used the tricolor peppercorn from Trader Joe's)
fresh lemon juice (squeeze maybe 1 or 2 tsps' worth)
optional: some mustard seed (use more mustard if you don't have mustard seeds)
optional: a lot of celery seed (see, there was mold on my *real* celery, so I doubled up on celery seed - if you don't have celery seed, you can substitute 1/3 cup celery, diced)
totally optional: black sesame seeds, a couple sprinkles' worth (I only used this to see what it'd look like...totally skippable)

What To Do:
Heat the peanut oil slightly. Slowly crumble the tempeh into the pan and saute until most sides are golden-ish.

Mix all other ingredients together, adding the pickles and onion last. Add the tempeh. Stir. Refrigerate until ready to serve so that flavors combine.

Serving idea: This tastes great in a sandwich! Pictured is mine: vegan chicken salad on toasted sourdough bread, with big leafy romaine, chopped grape tomatoes, and sliced avocado. Mmmm-MMM!!!

Serving idea #2: Double the recipe if you want to make it for your family/roommates/etc. or if you want it to last a couple of days. I specifically made the recipe small because I am only cooking for moi!