Even though I had my camera stolen and essential didn’t post the last week while preparing for the Boston Vegetarian Food Festival, I still somehow managed to get in more than 20 VeganMofo posts. Go me!
Anyway, I have a couple of posts in me to catch up. This one will be the random assortment of food pics I took.
This was a quickie dinner thanks to the cheezy sauce I blogged about before.
This lovely grill thali from Madras Chettinaad was a tasty break from baking for the Boston Vegetarian Food Festival. By the way, this is one of my go to restaurants for mixed veg/non-veg company.
I had some pumpkin in the freezer that I’d roasted and some home made stock, so I thought a pumpkin soup would be a good way to use some of that up. I started with this recipe, veganized it and skipped the cream/honey part at the end altogether. Also, a lot of the comments complained about it being bland, so I added a teaspoon of cayenne, a tablespoon of cumin and used ground cloves instead of whole so I wouldn’t have to try and fish them out later. The whole teaspoon of cayenne made it pretty spicy, so go lighter or skip it if you’re not into that. Monday night we ate this with grilled teese sammiches, but I failed to take a pic. So here it is with the pj&j as I ate it tonight. If I wasn’t lazy, I’d type this up in a nice new recipe, but I am, so there.
Oh, there’s more coming. A whole pile of Boston pics and another fabulous vegan potluck.