This year, I was Daria Morgendorffer from MTV's Daria, which was among my favorite TV shows in my high school years. Deep down, I'm a bit misanthropic and sardonic just like Daria.
I think I made a pretty decent Daria, no?
Y'all know I love a good food theme, so I had to start my morning with pumpkin! I made Pumpkin Pie Yogurt by mixing pumpkin puree with homemade soy yogurt (made by my friend Jennifer), maple, and pumpkin pie spice. Topped with coconut clustersa and rawnola. This was REALLY good!
When I got to work, my vegan co-worker Lily had made Vegan Vanilla Banana Skull Cakes! I chopped off about a third of one, and they were really good.
Lunch was more tofu stir-fry, but I wish I'd planned a Halloween-themed lunch. Snacks were popcorn and salad (with pumpkin seeds, of course!).
I snacked on candy throughout the day — Nerds, YumEarth lollipops, Bottle Caps. I also had some Biscoff cookies, which a couple co-workers were giving out as part of their pilot/airline stewardess costumes. We have an annual trick-or-treating event at Crosstown Concourse, so I stayed late to pass out candy.
And then I headed home to do my annual Feast of the Dead. Every year on Samhain, I honor my dead friends and family with a dinner. I cook a nice meal, pour some wine, and sit down to break bread with them.
This year, I made a Fall-inspired Buddha Bowl with roasted butternut squash (from the farmers market), avocado, balsamic roasted chickpeas, spinach, quinoa, and homemade harissa paste. I'll be posting that harissa recipe soon! The bowl idea was inspire by this recipe on Fit Foodie Finds.
For dessert, I had my last slice of Pumpkin Spice Latte Cake, which I'd frozen after last Sunday's potluck. This is from a recipe in the latest issue of VegNews.
1 comment:
Beautiful pumpkin food!
I just celebrated Beltane, which is always a bit jarring because culturally everyone here is still doing Halloween. But spring has long since sprung!
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