Vegan Etsy Gears Up for Vegan Mofo

It's that time of year again friends! October kicks off the 5th annual Vegan Month of Food or Vegan Mofo for short. Head on over to the Vegan Mofo headquarters and sign up your blog before September 28th. The goal is to blog at least every weekday about your vegan food adventures. Lots of people come up with fun themes to follow for the month but you don't have to. Take the challenge! The Vegan Etsy Team blog will be participating, as will individual members on their blogs. Participating team members include:

My Zoetrope
Veganosaurus
Veganville
Panda With Cookie
Vegans on the Move
Kittee: Craft Maker to the Stars
Miss Muffcake
Veggie Amanda (Newman Improved)
The Traveling Austin Vegan

Follow their blogs this month and see what the Vegan Etsy Team comes up with for Vegan Mofo!
And don't forget to follow the main MoFo blog for lots of giveaways including some by VET members Panda With Cookie and Sweet V Confections!

We couldn't have said it better ourselves...

HAPPY HALLOWEEN!!

We in the Vegan Etsy Team love celebrating holidays, and for many of us Halloween may be our favorite!

Finding delicious handmade vegan goodies is never a problem when you've got such a talented group of vegan crafters on your side.

Fall is here, and winter is just around the corner...

...and no matter what the holiday or season, we think that handmade by independent crafters is the best! Don't you? ;)

Be safe, have fun, and have a Happy Halloween!!

Perfect for fall: Vegan Carrot Cake!

Check out this awesome recipe for vegan carrot cake, AND a delicious vegan cream cheese frosting to boot, from VET member Rachel of Soapwalla. Perfect for Thanksgiving dessert? Mmm... yes!

Illustrations from My Zoetrope

Carrot Cake

Ingredients:

• 3 1/2 cups shredded carrot
• 2 cups flour (i generally use spelt)
• 1 cup raw vegan sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cardamom
• pinch salt
• 1/2 cup coconut milk or other nondairy milk (I generally squeeze in the juice of 1/2 a lemon in to make it a little brighter tasting)
• 3/4 cup sunflower, grapeseed or other light oil
• a big handful raisins
• a handful slivered almonds

Directions:

Preheat oven to 350. Grease 9 x 13 pan. Mix all dry ingredients thoroughly. Fold in carrots, making sure to coat carrots with flour mixture. Add oil and mix. Add milk and mix. Fold in raisins, almonds, and pour into cake pan. Even out the top (will be pretty thick), then cook 40-45 minutes, or until toothpick inserted in center comes out clean. Cool completely before frosting (recipe below).

Cream Cheese frosting

Ingredients:

• 1 tub Tofutti cream cheese, softened
• 1 stick (1/2 cup) earth balance, softened
• 3/4 to 1 cup organic powdered sugar, to taste
• zest of 1/2 lemon
• 1 Tbsp fresh lemon juice

Directions:

Whip cream cheese and earth balance until light and fully mixed. Add powdered sugar and mix. Taste, and add more sugar if necessary. Whip in lemon juice and zest, then place in fridge until you are ready to frost. Just before frosting, re-whip, then try not to eat the entire bowl before you get to the cake!

When the cake is fully frosted, I recommend placing in the freezer until you are ready to serve.

Feed Your Skin.

Rachel Winard, Soapwalla Chef

Reading Rainbow

There's nothing like crawling into bed with a good book (and maybe a bit of chocolate) after a long day. Check out these reading themed items from the Vegan Etsy team to make your reading even more fun!

Summer Reading Print by Myzoetrope:

Gothic Bookmark by Starrlight Jewelry:

Young Reader Book Journal from my shop, Vegancraftastic:

-Kala (Vegancraftastic)

Did someone say cake?

Cake is awesome, and vegan cake is the most awesome of all! Check out these cute offerings from the sweeties on the Vegan Etsy Team!

Birthday Cutie Cake Card by my zoetrope:

Tiny Cake Stand by Vessels and Wares:

Peanut Butter Heaven Cupcakes by Sweet V Confections:

Vanilla Cupcake Pin Set from my shop, Vegancraftastic:

-Kala (Vegancraftastic)