Cornbread from The Joy of Vegan Baking (sample recipe online!) made with whole spelt and served with a schmear of homemade red onion vegan cream cheese and red pepper jelly I concocted from some gorgeous farmers market peppers and chiles.
Fall food is hands-down my favorite: kabotcha squash and green beans from the farmers market with Japanese curry roux, mushrooms, walnuts, dried cranberries, safflower oil, soymilk and black pepper.
1 comment:
Not only do I appreciate the recipe, but I also love the pun. "AutuMMMMM!"
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