I cooked a pumpkin that had been waiting patiently for over a week this morning with intentions of trying to recreate my mom’s wonderful pumpkin bread. Alas, the day has run its course and I have to get up early for an interview tomorrow, so the bread will have to wait. In the spirit of VeganMoFo, which I have not been doing too well with lately, I’ll show you what I DID manage to do today.
Searching for farmers markets in the area, I came across the downtown San Leandro farmers market, and sadly learned that today was the last day until next season. There is supposedly another one on Saturdays, but this seemed to be the main one so I had to check it out.
I have to say, it’s a pretty good farmers market! Maybe even better than the one I used to go to in Gainesville. I was surprised at how much summer produce was still around – tomatoes, zucchini and such, but there was also a good representation of fall produce. Here’s what I got for just over $17.
Rainbow chard, navel oranges, beets and three kinds of apple.
Romaine, red bell pepper, assorted mushrooms (I think it was a mix of button and cremini), strawberries and garlic and black pepper tofu. I’m mucho excited to try the tofu, I hope it’s as good as I expect!
For dinner tonight I stuck with the veggies. Pardon the lighting.
Rainbow chard and quinoa, VWAV orange glazed beets, and sauteed mushrooms. The orange glazed beets were good, but I’m not sure they’re worth the time it took to let the glaze reduce. I think next time I’ll go back to plain ol’ roasted beets. The surprise standout of the meal was the mushrooms! They were simply sauteed with a bit of canola oil, some tamari and a generous amount of black pepper. Sometimes simple is best.
Tomorrow, a hopefully successful veganization of mom’s pumpkin bread. Goodnight!