Curried plantains

Curried plantains: green plantains, chickpeas, grated unsweetened coconut, broccoli, tomatoes, garlic, onion, yellow curry powder, red chile flakes, allspice, oil, salt.

Curry!

I don't care how hot it is out-- I could just bathe in Thai curry. Easy and yum.




Masamun curry: Tofu, carrot, kale, potatoes, peanuts, garlic, onions, coconut milk, masamun curry paste, tamari.










Green curry noodles: Brown rice noodles, red peppers, broccoli, mushrooms, garlic, onions, bamboo shoots, kale, coconut milk, green curry paste, tamari.

AutuMMMn

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.