Shiitake Mushroom

In September, we're posting one cartoon per day as part of Vegan MoFo. Our theme, *Vegan Faux Show*, showcases various methods for creating vegan versions of classic foods like bacon, eggs, and cheese.

Mushrooms, especially shiitake mushrooms, are an ideal vehicle for vegan bacon. They soak up salty, smokey flavors and imbue a wonderful chewy-but-crispy texture. This Shiitake Bacon recipe by JJ at 84th & 3rd will make a believer out of you.

Tofu

In September, we're posting one cartoon per day as part of Vegan MoFo. Our theme, *Vegan Faux Show*, showcases various methods for creating vegan versions of classic foods like bacon, eggs, and cheese.

Can you believe that this is our first tofu post? We are not quite sure why but, regardless of the reason, be prepared to see more tofu during *Vegan Faux Show* because tofu is pretty talented. Byranna Clark Grogan's Tofu Bacon is a real standout; the recipe involves thinly slicing tofu with a cheese slicer and marinating for nearly a day!

Chickpea IV

In September, we're posting one cartoon per day as part of Vegan MoFo. Our theme, *Vegan Faux Show*, showcases various methods for creating vegan versions of classic foods like bacon, eggs, and cheese.

Chickpea has done it again! Refusing to be blended or smashed to pieces yet again, Chickpea is adopting her latest persona as a bundle of bacon flavor. These Chickpea Bacon Balls a.k.a. Smoky Chickpeas by Robin Robertson make a great salad topper and sandwich filling!

Beet III

In September, we're posting one cartoon per day as part of Vegan MoFo. Our theme, *Vegan Faux Show*, showcases various methods for creating vegan versions of classic foods like bacon, eggs, and cheese.

Like carrots, beets are another meaty chameleon. Beets specialize in replicating smokey meat toppings like pepperoni and bacon. Striped chioggia beets bring this Beet Bacon recipe by Danielle Dewar at Baking Backwards to a whole new level of faux-awesomeness (fauxesome-ness?)!

Carrot

In September, we're posting one cartoon per day as part of Vegan MoFo. Our theme, *Vegan Faux Show*, showcases various methods for creating vegan versions of classic foods like bacon, eggs, and cheese.

So apparently the simple carrot is a meaty chameleon. We were impressed when we first heard about carrot's ability to transform itself into a convincing-looking hot dog, but we were just absolutely floored when we discovered Baked Carrot Bacon by Annie Shannon of Meet the Shannons!

Eggplant II

In September, we're posting one cartoon per day as part of Vegan MoFo. Our theme, *Vegan Faux Show*, showcases various methods for creating vegan versions of classic foods like bacon, eggs, and cheese.

Vegan bacon is defined by salty, smokey flavors and chewy-but-crispy textures. Eggplant lends itself perfectly to the aforementioned bacon flavor and texture requirements. Shae Cantrell at The Vedge offers both a dehydrator and oven options for preparing her fabulous Raw Eggplant Bacon recipe. 

Parmesan Cheese

GOOD NEWS! You can expect lots of cartoons next month (30 to be exact) because we're participating in Vegan MoFo starting Monday, September 1. Our theme, *Vegan Faux Show*, will showcase various methods for creating vegan versions of classic foods like bacon, eggs, and cheese. Stay tuned!

Initially we predicted that Vegan MoFo would fall out in August this year so we prepared 31 cartoons. We were wrong so today's cartoon was intended for our Day 31 post.

As illustrated above, dairy-free parmesan cheese tends to consist of a nut or seed plus nutritional yeast and salt.  These 10 recipes below are quite forgiving so feel free to mix and match ingredients depending on your mood, budget, and/or dietary needs:

1. Almond Parmesan by Kathy Hester at Healthy Slow Cooking     
2. Cashew Parmesan by Megan at The Detoxinista   
3. Hemp Parmesan by Ricki Heller 
4. Macadamia Parmesan by Kimi Harris at The Nourishing Gourmet    
5. Nut-free (Seed) Parmesan by Leanne Vogel at Healthful Pursuit   
6. Pecan Parmesan by Kristy Turner at Keepin' It Kind   
7. Pepita Parmesan by Richa Hingle-Garg at Vegan Richa  
8. Pine Nut Parmesan by Mattie at Vegan Baking   
9. Sesame Seed Parmesan by Cyndi at Reduce Footprints  
10. Walnut Parmesan by Lisa at Je suis alimentageuse     

Spaghetti Squash

After riding into the sunset, what should a heroic cowboy eat for dinner? We recommend this Southwest Baked Spaghetti Squash recipe by Danielle at The Lean Clean Eating Machine.

Zucchini

We are well into August and that means that many of us have a bounty of zucchini on our hands. A popular solution to such a conundrum is zucchini pasta. While the texture and taste of zucchini pasta is quite different from traditional pasta, zucchini pasta is a fun alternative and way to eat more veggies.

Check out Gina's Zucchini Pasta with Avocado Cream Sauce recipe at Running to the Kitchen if you would like to try out zucchini linguine in raw form.

On the other hand, if you prefer your zucchini linguine heated up, check out Rhea's Zucchini Linguine Aglio-Olio recipe at The "V" Word.

Cauliflower III

Cauliflower is back again with another clever form of reinvention.  Lately, the Paleo, gluten-free, and carb-watching communities, as well as many adventurous cooks have been having fun with cauliflower pizza crust.

Many of the earliest cauliflower pizza crust recipes relied on cheese and egg as binders. Fortunately some brave souls, like Kim and Hector at Our Fresh Kitchen, have cracked the vegan cauliflower pizza crust code with their Vegan Gluten Free Cauliflower Pizza Crust.