Oh, how delightful vegan summer food can be! Yesterday we hit the Trout Lake Farmer’s Market in Vancouver and, in addition to seeing adorable little families, queers, and puppies, also managed to pick up a bunch of local organic produce. It was a beautiful day for the market, though maybe a bit hot – still – we went early in the morning and then laid on the grass for a couple of hours daydreaming before taking a 1:30pm end-of-the-market walk back through. That’s always a good idea because sometimes the vendors give you free leftovers, like perfect organic basil.
As you can see from the above (click any image to load a bigger version) we picked up a bag full of yellow and orange bell peppers, six cucumbers, a little aubergine, a bag of portabellini (smaller portabello) mushrooms, a pint of beautiful Campari tomatoes, and a handful of basil. Did you know that portabello mushrooms are just fully-grown crimini mushrooms? I just learned this. I just love these succulently juicy mushrooms.
We also stopped at an Italian store to get some pasta and capers. Unfortunately, the pasta they make fresh there has eggs in it, so we bought a bag of dried conchiglie (shell) pasta. I wonder if there’s anywhere in town to purchase freshly-made vegan pasta?
In addition to all this delightful food, we were also able to pick some fresh, tender, flavourful kale from our garden.
This was a quick but delicious meal. Click through for the recipe. Continue reading