I like to make a mexican "stir fy" to put over crunch cabbage or romaine lettuce with tortilla chips. I love how the cabbage looks like pretty, purple flowers. Basically, it is usually a hodge podge but always has beans, peppers and lime juice. This time it had a bit more veggies, from my farmer's market and csa loot. Included is: pinto beans, soy chorizo, tomatoes and jalepenos, peppers, onions, garlic, kale, zucch, lime juice, chili powder and crushed red pepper. I put some balsalmic vinegar over the cabbage and then put the stirfry on top with chips. Vegan sour cream is good too! It is based on the Soy Amigo from the Native Foods cookbook.
I also made the green tea cupcakes from VCTOW. Love the green batter!
We went to a local 100 Mile potluck: you had to bring a dish that had atleast 1 local ingredient. I made peach/blackberry (that I picked!) cobbler, and my friend made brushcetta with lovely heirloom and cherry tomatoes. Soooo good. We got to the potluck about halfway through. There was a lot of vegan dishes, but they were almos 3/4 gone! We filled our plates, and what we did eat was very fresh and flavorful: wheatberry salad, curried potatoes, cantelope. There were gorgeous flowers from the farm as centerpieces too! Vegan baby ate a lot!
