Is it autumn yet? I thought it was for a day or two, when the temperature dropped below 70F. But here we are, still in the 80's during the day. I want to make some good fall food, I really do, but I kind of have a hard time wrapping my mouth around pumpkin muffins and nutmeggy things when I'm wearing the same old short sleeved tees. So tonight I made a summer/fall meal.
Tomatoes and spinach are definitely summer. Soups and squash scream fall.
I haven't used my Vegan Italiano cookbook in a while, so tonight I made the Tomato Florentine Soup from it. The soup was warm and light, and the recipe made about 56 gallons of soup for us to freeze.
Along with the soup, we had these adorable little acorn squashes (squash? squashes? squashi?) that I filled with a mixture of white beans, diced tomatoes, garlic, oregano and pepper.
And finally, I baked a blueberry cake. The recipe is from The Joy of Vegan Baking. I modified the recipe a bit, mainly because I just hate to use powdered egg replacer in cakes these days. Non-dairy yogurts are the way to go in cakes, because they turn out so moist! Normally I use Wildwood soy yogurt, but I decided to try this new rice yogurt instead. Ricera does still have vitamin D3 listed as an ingredient on their labels, but according to their site, they have recently switched to the vegan for of vitamin D (D2) due to feedback from the vegan community. Go vegans! yay!
So yeah, the cake is really delicious. I made it in a springform pan, but next time I'll make it in a smaller dish so it comes out thicker and more like a coffee cake. But still, it was damn good.
...and blueberries are sooo not autumn.