The first farmers' market was on Saturday, and I got up early with two friends to make a trip. It was our little 'hippie date' as we then went to a very vegan friendly local cafe afterwards. The delicious finds that I got at the market consisted of some fresh pasta (whole wheat, tomato, chipotle, and porcini mushroom), tomatoes, and asparagus. The asparagus along with some frozen peas were used in an improvised pesto of sorts. It wasn't as chunky as I would have liked it, so I'll have to play with it a bit since adding more walnuts didn't help.
Hopefully, I'll be getting some good cooking done this week, and I plan on making a rather nice spread for my parents on Friday when they arrive for graduation. Bbq soy curls with beer bread rolls, chipotle pasta salad with corn, peppers, tomatoes in a lime sauce, and homemade chocolate raspberry ice cream. Hopefully it all works out.
And now, because I feel obligated to include a picture, here are some nice vegan nachos that I made during finals last week. It contained black beans, kidney beans, soyrizo, bell peppers, corn, and tomatoes. The sour cream is from Yellow Rose Recipes, and I had homemade guacamole as well. Very messy and very delicious