Lots of Vegan Food

These are 'Wolffie's Banana Blueberry Muffins' from La Dolce Vegan! This recipe calls for one cup blueberries, fresh or frozen. After eating our fill of fresh blueberries from the farmer's market, we didn't have a cup left. So I added some fresh cherries to fill up the measuring cup. There is only 2 tablespoons of molasses in this recipe, but that flavor is very strong and also gives the muffins a brown color. They were good.




The yellow peppers are ready to go in the oven for the 'Roasted Yellow Pepper Sauce' from Vive le Vegan! I made our sauce on the thicker side, and it was perfect for the bean & rice cakes and chimichangas below...








'Celebrity Adzuki Bean and Rice Cakes' from Vive le Vegan! served with the yellow pepper sauce and fresh tomato. I soaked the adzuki beans overnight and cooked the brown sweet rice. The next day, I made the rice & bean mixture and refrigerated overnight. The day after that, I made the cakes you see here! This was quite a process, but well worth it.




Here you see 'Chickpea Ratatouille' from Vive le Vegan! Dreena suggests making burritos with any leftovers, which got me thinking... After the ratatouille finished cooking & cooling, I mashed the chickpeas up a bit, put 2 scoops on flour tortillas, rolled up the burritos, placed them seam-side down in a dish, then covered and put in the freezer. After the burritos were frozen, I transferred them to a plastic bag for cooking later.




When we want a chickpea ratatouille chimichanga, I just defrost for a couple minutes, then brown in some vegetable oil. They are served with the roasted yellow pepper sauce and some grilled summer squash & carrots. I will be making these frozen burritos again! They are a warm, hearty, meal in a pinch.





Farmer's Market Booty gets Jolie's sniff of approval:

Cherries
kohlrabi
Blueberries
Sugar Snap Peas
Snow Peas
Summer Squash
Purple Kale
Collard Greens

& Oregano + Chive plants for the garden

I was thinking stir-fry, but Art requested steamed veggies instead ~ I'm so glad he did because it was easier to prepare, more healthy, and there was nothing to cover up the natural flavors. I cleaned and prepared the veggies: broccoli, carrots, sugar snap peas, kohlrabi, summer squash, purple kale, & collard greens. Then, I put them in the steamer with some sea salt, water, & Earth Balance. Art made the risotto with some collard greens to flavor it along with sea salt, Earth Balance, and tamari. I needed something to compliment the grain, so I added some sesame oil & hoisin sauce to the left-over adzuki beans and made kind of a refried dish. We loved this meal! We especially loved the fresh, steamed veggies.

After all that, it was time for something sweet. This is 'Chocolate-Rum Pudding Cake' from Vegan with a Vengeance. Well sort of...I didn't have rum extract, so I substituted almond extract. And, I didn't have 1/4 C. light rum, so I skipped it. This was a very rich, decadent cake which I'll be making it again. I'll make sure that I have the rum next time, and I'll probably make it in individual serving dishes. It'd be appropriate for company ~ it's kinda fancy & impressive.

This'll be my last post from home for a while. We are heading to California ~ the land of sea, sun & fun! I hope to meet up with KleoPatra and also go to some of the restaurants that Shannon mentioned recently in her "What Should I Order" post. I'll have a laptop and will be checking in with you, and posting some of our experiences too. See ya on the road!