Wednesday, October 17, 2012

Vegan MoFo 17: Why Toast When You Can Roast?

When I turn the oven on, I'm all in. I try to be efficient by doing as much as I can while it's heated up. And this weekend, I had plenty of material to work with.

I hit up the Baltimore Farmer's Market on Sunday with my gentleman friend and even though I had my week's soup ingredients, I went a little crazy. When I got home, I decided to make corn bread to compliment the breakfast for dinner I had planned in my head as soon as I had laid my hands on the collards. Shortly after paying for those collards, we grabbed breakfast and the falafel stand and I had this beautiful wrap. It's falafel, beets, apples, tahini, and hot sauce, wrapped in collard leaves! Yum!

Since the oven was going on, I started planning, and I ended up with:

Corn Bread

Kale Chips

Rutabaga Fries

Apple Crisp

It doesn't sound like a lot, but let me tell you, we were stuffed by the end of the night.

We also had tofu scramble, Tofurky Beer Brats, and garlicky collard greens.

It was a good day.


  1. Wow it does look like a terrific filling meal. I love cornbread and greens. Great farmer market finds!

    1. Thanks! I can't wait to go this weekend. I've become such a green addict since moving to Maryland.

  2. I've never made cornbread. It's not something you ever see in the UK but I did have some recently in a veggie restaurant and I really liked it. I've been enjoying your soup posts. I really want to get back into soup making. Maybe some cornbread could go with the soup.

    1. Thanks so much! It's fantastic and goes so well with American southern and southwestern food. It's great dipped in soup!