Exciting things are a stirring...

I have just finished writing and photographing vegan recipes for an article that will be appearing in the May/June 2008 issue of Momentum Magazine, a sweet Vancouver publication for self-propelled people distributed across North America. While I can't post anything from my article on here just yet, I will be sure to post a link to the article once the magazine is out. You can check out this page on Momentum's website to see where you can get your copy. I am hoping that this opportunity will lead to more yummy food articles, and some features and news articles about food too. Super exciting! (well, I'm really excited). It's a nice way to be able to show that vegan food can be good and open up people's minds about it. The article makes no mention of the recipes being vegan or even vegetarian. But that is, I think, the key to changing people's misconceptions about veganism. What I mean is, I find people are much more receptive to veganism when they have stomachs full of delicious food. Food, really, is the key to almost anyone's heart.

Also, I have begun accumulating recipes for my upcoming cookzine. This idea has been just floating in and out of my mind for almost a year now, but I really want to get this going just because it would be fun to do. I don't even have an ETA for it yet or even a name (though "Epicurvegan" has a nice ring to it). But I do have a small list of recipes that I am building upon by looking for yummy and not too complicated (for the most part) recipes that are not run of the mill. Great vegan dessert recipes are easy to find, and while I mean to include some of those in my zine I always find myself looking for non-dessert recipes that present food in a different way. The kind of food that appeals to me is the kind that, if it were a person, would be some sort of grand imposter that would fool even the staunchest pessimist. For instance, one of the best "imposters" I have come across in recent weeks is this divine Alfredo recipe originally posted in the PPK forums, which I found over at Don't Get Mad, Get Vegan! (copied from her blog and my changes added). It's pretty much the best vegan Alfredo I think I'll ever try, and it's definitely a recipe that will be added to my repertoire of staple recipes:

Vegan Alfredo Sauce

1/2c Earth Balance
2 cups unsweetened soymilk, with 3 tbsp set aside for the arrowroot powder
1 package Mori-Nu silken extra firm tofu
1-2 tsp apple cider vinegar (because I never have wine in the house...)
2 tbsp onion powder
2-3 tsp garlic powder
1-2 tsp sea salt
1-2 tsp black pepper (to taste)
pinch of nutmeg
1/2 cup Red Star nutritional yeast
2 tbsp arrowroot or cornstarch powder, dissolved in the 3 tbsp reserved soy milk

Combine all of the ingredients, except for the dissolved arrowroot powder, in a blender and mix on high until throughly combined. Transfer to a saucepan and bring to a low boil over medium heat. Whisk in arrowroot mixture and reduce heat to medium-low, whisking constantly to ensure no lumps form. Serve warm.

Note: If you have any leftover sauce, you may need to thin it with a little soy milk when reheating it.