Tonight I had sticky crispy Szechuan tofu with Bok Choy and noodles. #WhatVegansEat #Vegan

Delicata Squash and Mushrooms via NYT Cooking. Included a whipped (vegan) ricotta sauce to drizzle over which I forgot to take out of the fridge of course Then a roasted winter veggie and apple dish I improvised, using spices like cinnamon, cumin, chili, but also maple syrup. Finally my #pandemicsourdough and 1st try at including olive. It was not a success I must admit. It didn’t taste olive-y & despite baking longer it was underbaked. Ah well. #vegan #whatveganseat #VegansOfMastodon

Tonight’s dinner: Crispy Green Bean and Potato Sabzi via @nytcooking, served with airfried tofu. I added some corn as well. Very lovely seasoning and a sauce that comes together quickly thanks to almond butter. #vegan #whatveganseat #VegansOfMastodon

Fall fruit is here! Apple and (Fuyu) persimmon crisp, using OMG Yummy’s summer fruit crisp recipe. Can’t beat a crisp for a simple and satisfying dessert. The only veganization required was vegan butter. #vegan #whatveganseat #VegansOfMastodon

Dinner tonight: Mushroom Galbi via @nytcooking Very simple. I used poblano instead of green bell pepper which is my usual substitution. I discovered I was out of my usual microwave brown rice right at the end and didn’t want to make it the old fashioned way, so I served with potato instead. 100% umami goodness! #vegan #whatveganseat #VegansOfMastodon

Dinner tonight: Vegan Caesar Salad with roasted chickpeas and I added vegan bacon from The Vreamery instead of croutons. The dressing is TO DIE FOR (leverages miso, nooch, cashews, and lemon juice. So good I’ll be making it on its own. Via @nytcooking #vegan #whatveganseat #VegansOfMastodon

Dinner tonight: Via NYT cooking, Roasted Butternut Squash with Lentils and (vegan) Feta. Loved being able to use the pomegranate molasses I had in the fridge! I may have had too heavy a hand with the black pepper, but otherwise super yum. Looking forward to the leftovers tomorrow! #vegan #whatveganseat #VegansOfMastodon

Gochujang Potato Stew with brown rice and plain yogurt via @nytcooking. Great way to use a bunch of kale, and nice protein element via a can of cannellini beans. First time using Gochujang paste…subtle and spicy. #vegan #whatveganseat #VegansOfMastodon

Pasta with sausage beans and greens via @nytcooking recipe. Also included tomato and I added some corn. I used scallions instead of shallots. I had Miyoko’s mozzarella instead of Parmesan, and I used Field Roast apple sage sausage. The recipe called for a spicier sausage, so I perhaps should have used some soyrizo I had on hand. I’ll be eating the leftovers all week probably! #vegan #whatveganseat #VegansOfMastodon #dinnertonight

Dinner tonight: Lemony Lentil Sweet Potato #Soup w/chard stems and leaves, courtesy of @nytcooking. Pretty quick, simple, and definitely tasty. Glad it’s starting to be #soupseason !! #vegan #whatveganseat #VegansOfMastodon

Dinner tonight: Tomato and Basil Fried Rice via @nytcooking #vegan #whatveganseat #VegansOfMastodon

Dinner tonight: Grated Tomato Pasta from @nytcooking. Made with vegan feta instead of parmesan, and made with poblano pepper instead of garlic. Adapt and use what’s on hand! #vegan #whatveganseat #VegansOfMastodon

More using up my #tomatoes, this time in Crispy Gnocchi with Tomatoes via @nytcooking@birdsite.wilde.cloud Soooo quick and easy. And -y too :) #vegan #whatveganseat #VegansOfMastodon #tomatoseason #gardening

With my #tomato haul and some travel coming up I needed to make some sauce and freeze it stat. I used the Marcella Hazon sauce recipe from @nytcooking. I used my fresh #tomatoes instead of canned, and of course vegan butter. I’ve always made tomato sauce with olive oil, and true to the description butter adds a real richness. I’m going to freeze this and have a luscious taste of summer this fall #vegan #whatveganseat #VegansOfMastodon #gardening #tomatoseason

Dinner tonight is utterly simple, but delightful: A big heirloom tomato straight from my garden, tofu, fresh basil from the farmers market this morning, with EVOO, balsamic, and sea salt. #vegan #whatveganseat #VegansOfMastodon #MastoVegan

Had the wonderful #WatermelonSalad at True Food Kitchen in Palo Alto yesterday. This kind of salad is super easy to make at home. I urge you to try it while summertime watermelon is at the market! #vegan #whatveganseat #VegansOfMastodon #MastoVegan

Stone Fruit Caprese Salad via @nytcooking with tofu subbing in for the mozzarella. This time of year I could eat stone fruit for every meal. So good, so fresh. #vegan #whatveganseat #VegansOfMastodon #MastoVegan

Tomato Peach Tofu salad with basil and mint. The ultimate summer farmers market dinner! #Vegan #WhatVegansEat #VegansOfMastodon #MastoVegan