It’s interesting to watch these memeplexes* develop as we get deep into the thicket of MoFo. Scrambled tofu has been making the rounds, and rightfully so. It’s one of the easiest and yummiest and most customizable ways to start on your tofu journey, and it has longevity. I still make mine the exact same way I did when I was 16. But this isn’t about me.

Lisa at Show Me Vegan discusses ’scramfu as “the gateway to veganism.”

Katie at Don’t Eat Off The Sidewalk reveals her unhinged love for basil-ly tofu scrams. She mentions me in the post but I swear that is not why I am linking to her.

The Potato Vine lets us know how she ‘fus.

At Livin La Vida Vegan, Janet shares her recipe for that trusty breakfast staple - the tofu scramble wrap.

Megan at Vegan Punks In The Kitchen takes us on her epic tofu journey. A tale of defeat, hardships and ultimately victory with scrambly stops along the way.

And finally, just a little MoFo housekeeping. If your posts aren’t registering as new on the MoFo feed, I don’t think there is anything I can do about it. If someone else knows better please fill me in. What I suggest for everyone is to create your own account at bloglines and import all of the links from veganmofo. This way you can control how you MoFo. And don’t forget that you can also search the latest entries using google’s blogsearch.

*I know I’m not using that word correctly but I really wanted to use it.

People keep threatening me about Portland winters. I won’t be able to deal with the gray or the cold or the rain. I’ll be driven mad by a runny nose and wet socks. I don’t know how to react to these threats, it reminds me of the little guy with the big mouth that always starts the fights. Do you have a bigger friend to back you up, like a hurricane or a tornado or a cyclone? Because I think I’m going to be fine. I think I’m going to have 6 months of soup weather and that is more than okay with me. If I get sick of it I’ll take a trip to California.*

Food tastes better on rainy days. It doesn’t have to be anything fancy, in fact sometimes the simplest things are the best. Roasted butternut squash is like a big fluffy blanket on a wet autumn day. There’s certainly nothing wrong with just splitting the squash, seeding it and popping it in the oven. But when I’ve got the time I really loved to peel and cube it, this way the outside is crisp and toasty and the inside is creamy and sweet. You can sit back and pop these into your mouth as is, or serve with some tempeh and greens and maybe a hazelnut pesto. I also love to serve it for brunch in place of homefries, it tastes great alongside scrambled tofu.

I’m not actually going to write out a recipe with quantities and measurements, because really you can use the amount of butternut squash that you have. You’ll just need some squash, olive oil and salt. Preheat oven to 375 F. Peel the squash and divide the round part from the long part. Cut the round part in half and scoop out the seeds. Slice everything into 1/2 inch to 3/4 inch pieces.

Line a large baking sheet with parchment paper. Spread squash out in a single layer and drizzle with olive oil (about 2 tablespoons for a 2 1/2 pound squash.) The single layer is important because if the baking sheet is overcrowded the squash won’t brown, it’ll steam and just get mushy. Sprinkle with salt (about 1/2 teaspoons) and use your hands to coat everything.

Pop in the oven for about 45 minutes, flipping every 15 minutes or so. They’re done when lightly browned on the outside and tender inside. They taste great right out of the oven, but honestly, they’re still good if you leave them out on the counter to snack on all day.

*Please don’t hold me to this when I am whining about the rain in 3 months.

Everyone is rockin’ it so hardcore this year that these round ups are going to be challenging. All the blog titles in my rss feed this morning were so bold they were almost like glitter puffy letters. Because, see, when there are new posts in the rss feed they are in boldface. If they aren’t then I know you haven’t updated. I’ve decided if people don’t update for 5 days I am going to delete them from the feed as punishment and then they have to skulk away from the internet in humiliation.

So let’s get down to it.

I’ve been eying the Saveur breakfast magazine for awhile now, excited to get around to reading it. But kittee does more than eye - she bakes! Cream Cheeze Cinnamon Rolls!

Jordan creates an authentic tasting Vietnamese soup, or dies trying.

Deb muses on the nature of bunny food. Don’t deny you love it, instead embrace it!

If you’ve been wondering about Get It Ripe but can’t make any cookbook buying decisions without the help of the entire internet, then Ashley points you in the right direction with a few mouthwatering photos.

So we’re off to a great start! I am so happy not to have to turn to the Food Network to get my fix. Remember to comment on other people’s posts to let them know that they are awesome. Unless they aren’t awesome, then leave mean anonymous comments.

From The Food Fight 5 Year Anniversary Pie Eating Contest

I am still updating the list for the bloglines feed so if you haven’t been added yet ye shall be sometime today or tomorrow. In the meantime, you can do a google blogsearch and if you title your post, say, “VeganMoFo day 1: Isa Is So Pretty” then your post will show up. I don’t think it will work if you just tag it “VeganMoFo.”

I have been updating things all morning and last night so I don’t think I will get around to my first MoFo until tonight, but do as I say and not as I do and make sure to MoFo today! Or else. Some Australians have even already blogged twice and others even have a VeganMoFo mascot.