Field Roastin' and farmers markets

It's farmer's market time again in Portland, and you know what that means - I start eating a LOT of salad once more. Honestly, the field greens above are store bought that a friend brought over for dinner, but you get the point. Today, the downtown weekday farmer's market opened, and although it was annoyingly rainy, I managed to pick up sweet strawberries and grab lunch from the Hoda's stand. The rain also meant that we could walk around the market freely, ie not bumping into tons of people, strollers and dog (no real offense, it's just a constantly crowded saturday event).

Celebration Roast, VWAV biscuit, gravy and Tommy's mashed potatoes.

Our friend brought over a celebration field roast on Sunday night, which I warmed with asparagus, sun dried tomatoes, shallots, tamari and vegetable broth. This product is MUCH easier to make over tofurkey, and though a little bit too rosemary-riffic for my boyfriend's and my own personal tastes, I quite enjoyed it. I would consider getting it for thanksgiving.
I know you can make seitan roasts, and I have made my own seitan quite a few times, but it's nice to try new things, and this roast takes only 15 minutes to heat, snap snap.
I like that this 'faux meat' is actually not intended to be 'meaty'; rather it's made with butternut squash, apples and mushrooms. I tried some at last year's veg fest, and really liked it, but haven't wanted to spend the money on it. Now that we've had it at home, and other field roasts couple times on excellent sandwiches at Backspace, I really give it a thumbs up.


Ready to warm.

VWAV seitan and herb stuffed mushrooms. Using sun dried tomato and Italian herb seitan o greatness and cashews.

Whole wheat penne with roasted garlic marinara, spinach, grilled tofu, portabella and roasted red pepper. I've eaten a lot of variations pf the above meal lately.

Mucho Margarita and Chocolate Stout cupcakes from Vegan Cupcakes Take Over the World.
Have I mentioned that I like cooking and baking with liquor?


I picked up more baby boy choy, bulk tofu and chocolate hemp milk from people's coop and their farmer's market tonight, so except reviews and photos next time~

Also, if you're interested in my Grandma's veganized Stuffoli recipe that I photographed a while back, check out the current online edition of Herbivore Magazine's Give it up for Grandma piece. What, you don't subscribe??