The past few days were quite busy to say the least. We celebrated our 10th wedding anniversary and had a bit of fun searching for vegan fall finds at stores. So it’s time to play a bit of catch up of the VeganMoFo variety!
Day 6 – Happy Anniversary to Us
October 6, 2007 in New York was an oddly HOT day. We chose to have an October wedding because we THOUGHT it would be nice and cool. Instead, we had a 97 degree day, but everything was awesome.
Fast forward 10 years later, and we’re still at it, being married and silly. So, we decided to make the day simple after work with dinner at Vedge in Philadelphia.
Wow! Always impressed with @vedgephiladelphia dining experience and tonight was no exception. We celebrated our 10th wedding anniversary tonight with a great meal from start to finish. Celery soup shooters, rutabaga fondue 🧀 (the best), sweet potato 🍠 pate, stuffed avocado 🥑, sunchokes, summer ☀️ & autumn 🍂squash, eggplant braciole, grilled beet & mud pie! A true #vegetable #restaurant!
No random vegan fall finds, but for good reason (see above)
Day 7 – The Morning After
Carlo had to do a bit of work for V Marks the Shop. Afterwards, we took a ride up to Bethlehem, PA for none other than Vegan Treats! We stocked up and saw that they even had a savory “treat” of focaccia! Before heading home with a big ole bag, we enjoyed graham cracker and chocolate marshmallow swirl soft serve!
Random vegan fall find… these pumpkins (not exactly random)!
Day 8 – Sunday Funday
This morning, we got up early to do a little bit of work for the store, but also grocery shopping. So we headed to MOM’s Organic Market in Philadelphia’s Center City. Had a Pink Lady juice sans kombucha (they ran out) and walked the aisles.
The Garden of Eatin’ corn tortilla chips are organic, gluten-free and non-GMO. The pumpkin variety is more of a pumpkin spice flavor than actual pumpkin, in my opinion. I tasted pumpkin pie flavors of cinnamon and nutmeg. I’d definitely try them out for fall-themed nachos with a pumpkin-like queso (giving me ideas!)
The Muirhead Pecan Pumpkin Butter intrigued me. I initially thought this would be a mix of pecan pie meets pumpkin pie flavor. However, it tasted like a spiced buttery pumpkin pie, and I’m not going to complain about that. It just was missing the toasted pecan flavor I was hoping to get.
It’s incidentally vegan with basic ingredients of pumpkin, pecans, sugar, lemon juice and spices. The spread would be great on a piece of cinnamon raisin toast. For the gluten-free vegans among us, definitely try it with Little Northern Bakehouse‘s Cinnamon Raisin bread!
I did try the butter with the tortilla chips. I have to say it was a nice combo, but worked nicely. I’d definitely serve them at a fall-themed party…or maybe if I ever make those fall-themed nachos. We’ll see…
Well, that’s our weekend catch-up and random vegan fall finds! Let’s see what’s next for us with VeganMoFo 2017! Maybe tomorrow!