#VeganMoFo Day 22: Dish using all seasonal produce

This is basically how I cook every day – I shop at the farmers’ market like it’s a religion – but living in Northern California means so much great stuff is in season for a long time, even during this drought. Still, things do come and go. The end of summer tends to have beautiful tomatoes and squash, along with lovely greens, onions, and root vegetables, and all of these are among my favorite things.

To shake things up a little, I wanted to try some new things:

  • Wild fried rice with roasted delicata squash and beets (+ onion, shallot, cilantro, red pepper flakes)
  • Cherry tomato chutney (with shallots and apple cider vinegar) over baked tofu
  • Steamed kale, because greens are a requirement

I’ll have to make the chutney again–it was easy and delicious.

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