I noticed a Greenmarket baking book (by Laura C. Martin) come through work the other day and, while it's not entirely vegan, some of it is, or else pretty easily veganized. It's also organized by season, which I like a lot. I may borrow it and give it a more thorough review for you some other time, but tonight I just have a dish loosely inspired by a recipe that caught my eye: Sweet Corn Tart. Fresh sweet corn and herbs are baked into a savory tofu tart with a cornmeal crust.
I didn't want to bother making a crust, and perhaps inspired by Allysia saying she uses fresh tarragon in tofu scrambles, I made a stovetop scramble instead of a pretty baked tart, but it worked out okay.
from a couple days ago. Spiced with turmeric, salt and pepper. I think that's all.
Threw it on top of some raw spinach to wilt.
And, um, picked up another carrot product from the market for dessert. I'll be orange by October and I'm okay with that. I'll just go as a pumpkin for Halloween.