LOTR Marathon Mardi Gras 2021

So, this year we're doing something different for Mardi Gras... We're having a Lord Of The Rings extended edition eat along marathon!

That's right! We're eating our way through LOTR!

My mom and I are following the #thereandsnackagain meal plan written out by Nate Crowley (you can read his amazing blog post here) but we're making it vegan!

I've been combing through the Internet, looking for recipes, and I'm going to share my results here on my blog as well as on my Instagram the day of the event.

First thing we found out is that my computer is too advanced to play the DVDs, but our player with the TV still works.

Then we sat down and tried to figure out what I could change to make things vegan. Thankfully, there's a ton of options now for foods like faux meats and faux cheese. There's also a lot of room for interpretations... I can't find any gelatin free gummy worms, for example. So I'm going to use spaghetti to represent the worm Gollum eats in TT. And the "vile fish stew" that Eowyn makes? Miso soup. (We don't need to torture ourselves that much, do we?)

Most of the food will be eaten in the beginning of each movie because that's when the build up happens to the big fights (it always has at least one big fight in the second half of the movie, always).

I've already done most of the baking (I'll talk about lembas in another post) and I've planned out everything we need to make this epic feast. I'm writing everything I need into a list as we go along so I can see what works for the next time (because I know there will be a next time).

So, the main question now is: who is with me?

Comments

Vegan Red Beans and Rice

This is my favorite local food. Since going vegan I don't eat it a lot, since I can't order it at restaurants because they are full of meat. It's actually really easy to make, and is super tasty. Everyone has their own family recipe, it seems, for red beans. You will find so many people using different ingredients to make them taste amazing. This is just my take on red beans and rice, New Orleans style, without the meat. Enjoy! Variation 1: the easy way Ingredients: 2 cans no salt added red kidney beans, drained 4 stalks celery, chopped 1/2 red bell pepper, chopped 1-2 tbsp olive oil 1 tsp garlic powder 1/2 tsp cayenne pepper 1/4 tsp onion powder 1 tap kosher salt flakes Directions: Throw everything in the pot except the beans and cook until soft. Add beans and a little water and cook until thoroughly heated. Take a hand blender and puree 1/2 the pot until smooth. Mix together and serve with rice. Variation 2: the long version Ingredients: 1 package ...

Tofu Chickpea Mash

I've been trying for ages to figure out a vegan substitute for egg salad/tuna salad/chicken salad, and nothing ever seems to taste how I want it. I have, however, discovered the wonderful world of tofu mash and chickpea mash sandwiches... And they are so fantastic! Yesterday I decided to combine the two and it tasted great! This would work well on a sandwich, on rice cakes (which is how I ate it), or as a dip (if you purée it instead of mashing with a fork or potato masher). Enjoy the recipe! Ingredients 1 block extra firm tofu, drained but not pressed 1 can low sodium chickpeas, drained 1/4 cup vegan mayo 2 tsp brown mustard 1 tsp Cavender's Greek Seasoning 1 tbsp dried dill weed 1/2 tsp onion powder 1/2 tsp garlic powder Salt and pepper to taste Directions: Throw everything into a large bowl and wash with a potato masher. If you want to make it a dip, throw it in a blender. This makes about four cups, so it will last you a while or be great to make finge...

Vegan "Egg Salad" Recipe

I think I may have perfected my vegan "egg salad" recipe! Ingredients 1 block of firm or extra firm tofu 1/4 cup Just Mayo (or other vegan mayonnaise) 2 tbsp yellow mustard 1/4-1/2 cup diced white onion 1-2 dill pickles diced (or 1-2 tbsp sweet pickle relish if you like sweet pickles) Salt Pepper Mash up the tofu and mix together all the ingredients until they are thoroughly mixed. It tastes best if it is let to sit in the fridge for several hours to give the flavors time to meld. Serve on bread, rice cakes, with pita chips... However you most enjoy your "egg" salad! Makes four servings If you like this recipe, check out my Instagram where you can see my daily food posts! @knittingopera

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