Typical New Yorker

{Jacket: Target (similar one here); Tunic: Thrifted H&M (similar one here); Leggings: Forever21; Boots: MIA; Camera Bag: THEIT}

I actually took these photos a few weeks ago and never got around to posting them.  I threw this together in a hurry on a Saturday morning.  I realized I had overslept and I was running late to my CSA driver shift.  In order to participate in our local CSA, each member has to volunteer three times over the course of the season.  You have to either volunteer handing out the farm shares or if you have a car, drive the unclaimed shares to the local soup kitchen.

I was driving this morning and didn’t want to be late.  I’ve learned that when you’re in a rush with no time to think, an all black ensemble is the way to go.  Well, technically I’m wearing gray leggings here but you catch my drift.  Wearing all black is such a typical, New Yorker look and considering we’re always in such a rush, I now understand why.  It looks great every time.

This particular outfit was ridiculously comfortable.  It was basically like wearing a sweats but way more presentable.

What’s your go-to outfit when you have five minutes to get out the door?

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Meatless Monday Recipe / Maple Roasted Tofu and Veggies

{image via Vegan Dad}

One thing I love about fall is root vegetables.  Sweet potatoes, regular ol’ potatoes, carrots, parsnips, beets, I love them all.  As part of our winter CSA share we get a giant box of them once a month, and last week was our first one of the season.

I found this recipe a long time ago on Vegan Dad and it’s now my go to recipe to clear out my fridge of all my root veggies.  Although this recipe takes longer than my standard 30 minute allotted time frame, I love making it on weekends because it goes together in a snap and then hangs out in the oven for an hour, allowing me to do other things while I wait.  It’s delicious, is a full meal (it includes tofu as a protein) and is really versatile.  You can pretty much sub any vegetable you want in it.  I’ve even made this with broccoli thrown in.  Tempeh would probably work in place of the tofu if it’s not your thing.  Last night I made this and served it over a bed of arugula, yum!

For the recipe, click here.