Roasted Veggiepalooza

Is it still pigging out if you’re bingeing on vegetables?

I went a little crazy at our farmstand last week. I got sweet potatoes, parsnips, and Brussels sprouts, and decided to try something new-to-me: cheddar cauliflower! I filled two whole baking sheets with vegetables, which I tossed with olive oil, sea salt, black pepper, and finely chopped garlic.

Everything came out perfectly roasted–tender and just slightly caramelized–and the house smelled so good!

I couldn’t have imagined a more delicious dinner–a big bowl of roasted fall delights.

Also I loved the cheddar cauliflower! It is much like regular cauliflower except that it has a lovely orange hue and also a slightly earthy aftertaste, much like cheddar cheese. Delicious! I will definitely buy this again.

I still have a giant butternut squash on my counter and am open to suggestions as to what to do with it…

Fall Festivities

Well, there is no question that fall has arrived in New England. The thermostat in H’s car this morning read 37 degrees. Yikes!

We also carved our jack-o-lantern on Sunday.

GO PATS!!!

We celebrated our one-year wedding anniversary on Tuesday, which snuck up on us amazingly fast.

(No, I’m not pregnant. I had just eaten the biggest veggie burger of all time at the Cheesecake Factory.)

Finally, my parents, brother, and grandparents are coming to visit this weekend and I am so excited! I am also glad that the famous fall foliage has arrived just in time for them.

My family will be here through next Wednesday, and on Tuesday night we are all going out to a nice dinner, after which H and I will be hosting dessert and coffee at our house. What to bake, what to bake??

Two weekends ago I made the East Coast Coffee Cake from Vegan Brunch by Isa Chandra Moskowitz. I made the banana and jam swirl version, using my mother-in-law’s homemade raspberry jam.

Here it is unbaked, without the crumbs:

Unbaked, with crumbs:

Finished product:

It was delicious. And beautiful (if I do say so myself)!

This week, though, an obvious choice would be something with pumpkin.

The Best Pumpkin Muffins from Vegan with a Vengeance by Isa Chandra Moskowitz.

Or apples. I do have 20 lbs. of those from apple picking last weekend.

No matter what I go with, I am looking forward to serving everything on my wedding china!! Fall is definitely a time for celebration!