I seriously just had one of the best vegan weeks ever.
Last weekend, H and I went down the Cape and headed over to Wellfleet’s Oysterfest with a bunch of our friends. And wouldn’t you know, in the middle of an oyster-themed event, they had a vegetarian vendor!
I’ve had vegetarian kibbi (or “kibbeh”) a hundred times but I’m not sure I ever had one made with pumpkin. It was really good! Most of all I was so excited to find a new vegan-friendly dining option on the Cape!
On Monday, my first post as a contributing blogger went up on Chic Vegan! I wrote all about vegan Halloween treats, including these skull cupcakes:
Then on Tuesday, I went to the farmer’s market, where I bought incredible local rainbow chard and apples, and saw the most beautiful sunset.
There was also a full rainbow over the market, but I only took a mental picture of that because photographs of rainbows never really capture that moment.
Ahhhhh I have been so excited for Isa’s new book and it’s finally here! I would buy anything this woman writes, truly. She is brilliant and hilarious, and this book is amazing. It is full-color with truly stunning photography and styling, and obviously the recipes are just so on-point. I’m about halfway through (yes, I always read my cookbooks cover-to-cover) and I’ve already bookmarked more than I can count. One of my biggest goals this year (which I have actually managed with some success!) is to make dinner for H and me most weeknights. I know this book will help with that and I can’t wait to start cooking out of it.
I also enjoyed some downright delectable food this week. One of H’s co-workers brought a box of his homegrown squash to work one day, which resulted in us having a butternut squash in our kitchen that must have weighed 5 or 6 lbs. I roasted it early in the week and we’ve been eating it six ways to Sunday since then. I also toasted the seeds and those have been an additional delight.
This contained a bunch of local produce (romaine, carrots, and red bell peppers which I roasted) plus the squash and its seeds, tamari roasted chickpeas, baby beets, red onion, and olives, topped with a drizzle of garlic-infused olive oil.
Thursday night H and I watched the Red Sox dominate Game 1 of the World Series while we enjoyed one of our new favorite weeknight recipes, Butternut Squash Mac ‘n’ Cheeze from Oh She Glows (click for recipe).
I am obsessed with this recipe. I always prepare it with some steamed broccoli or another green and add liberal amounts of smoked paprika and cayenne pepper to it. If you already have a roasted butternut squash on hand like I did, you can make this in as little time as it takes to cook a pot of pasta. It’s absolutely perfect and we both love it!
So as you can see, it’s been a terrific week filled with wonderful vegan things, but it’s not over yet! Tonight H and I are going out to dinner to celebrate our two-year anniversary at The Elephant Walk, a French-Cambodian restaurant in Boston that has really excellent food and atmosphere, and a large portion of their menu is or can be made vegan.
Tomorrow and Sunday is the Boston Vegetarian Food Festival and I am SOOO excited!!! I plan to show up with an empty stomach and a full wallet and leave in exactly the opposite condition.
If you are anywhere near Boston this weekend you HAVE to check this out!