When I was in high school and college I always said that my plan was to marry a chef because that way I would never have to cook for myself. I had no interest in cooking and wasn’t that great at it, except for baking cookies. Well, that never happened, but I have to say that going vegan for six months really made me more interested in cooking and a better cook. If you are vegan, than you know that you cannot rely on restaurants or pre-packaged foods to get you through the days. That’s why it can be a tough lifestyle choice for most people. Even though I am not completely vegan, I do eat a more plant based diet than animal based. When I bake, 95% of the time, I don’t use animal based ingredients like eggs or butter. I have found that the vegan recipes can taste almost identical to regular recipes…you just have to find good recipes.
Today I must have woken up on the culinary side of the bed because after my fabulous trail run, I decided that today I was going to cook pumpkin bread and a soup recipe from my Fitness magazine. I think the trees of orange, red, and gold leaves on the drive to/from the train run also inspired me to eat some traditional Fall foods.
I took this picture in driving on my way back from running. Probably not the safest move in the book, but hey…it is just SO pretty in New England right now. I think this may be my favorite time of year.
First up…vegan pumpkin muffins/bread
I’ll let you know how it turns out…