February 28, 2010


February 28, 2010 - .  

brunch at Papacitos (Greenpoint, Brooklyn, NY): vegan tamales with soyrizo, served with roasted eggplant-tahini chili sauce, avocado pico de gallo, vegan sour cream, roasted red pepper + green chili salsa, and chips ($12); coffee

This was pretty amazing food. They do have a $7 vegan breakfast burrito (served 11-4pm every day, not just on weekends) with tofu, potato, vegetables, vegan cheese, and vegan sour cream that I would like to try as a cheaper option. Their $8 vegan lunch/dinner burrito (which is 1.5 pounds) includes special things like vegan cheese, vegan sour cream, and either seitan, tempeh, or soyrizo in addition to rice, beans, and salsa. I want to try that too. Also, their bloody mary mix is homemade and vegan.

snack: peanut butter cookie

dinner: hummus (click for the recipe) and


  • 2 cloves garlic
  • 2 T olive oil
  • 1/4 c tahini
  • juice of 1 lemon
  • 1/4-1/3 c water
  • 1 can (15.5 oz) chick peas
  • salt to taste (about .5-1 tsp)

Food process all ingredients.  It is simplest to blend the garlic cloves first (to eliminate the need to mince them), to then add the next four ingredients and let mix (these more watery ingredients froth up and this seems to improve the texture), and to add the chickpeas at the end.

Serve as is or with embellishments (paprika sprinkle, oil drizzle, adobo sauce, or fresh parsley are some of many nice additions)

creamy lemon pecan spread (click for the recipe) with pita; beet greens sauteed with carrot strips, onion, garlic, red pepper flakes, salt, pepper, and a bit of olive oil; half a smoked apple sage Field Roast sausage; espresso

sideI intended on making parsley pesto, and then realized I didn’t have enough parsley. I ended up liking it, particularly along with the hummus (very tart, which went well with the tahini-heavy hummus).

  • 2 cloves garlic
  • 1 carrot, chopped into chunks
  • 1/2 c pecans (or whatever nut you want; pine nuts or walnuts work well)
  • 1 T olive oil
  • 1 T miso
  • 2 T nutritional yeast
  • juice of 1 lemon
  • 1-2 T water
  • bunch of parsley (I had about 1/4 – 1/2 c chopped parsley)
  • salt to taste

Food process all ingredients. Blend the garlic cloves, carrot chunks, and nuts first so they are finely chopped, then add the next 5 ingredients, and finally add the parsley.

a few different kinds of beer at Pacific Standard trivia night (placing in the top five for the first time since I’ve been there… congrats Spen Family!); a few different kinds of olives; Twizzlers (lists glycerin as an ingredient, which may or may not be vegan. does anyone know the source of the glycerin in Twizzlers?)

In sort of good news, I found some corn candy tonight that did not have gelatin or egg whites. It was made by the same brand that makes jelly bellies. It had beeswax, so I didn’t get it, but it is the first gelatin- and egg-white-free corn candy I’ve seen in a while, and may be suitable for those who eat honey. Does anyone know where you can get totally vegan corn candy, other than making it from scratch (http://theurbanhousewife.blogspot.com/2007/09/homemade-vegan-candy-corn-happy.html)? I’m going to try that soon.

No Comments

No comments yet.

RSS for comments on this post. TrackBack URL

Leave a comment