whole wheat cinnamon-raisin bread from freezer, toasted, with peanut butter
multigrain tortilla with grandma’s hummus (see previous posts: best hummus in the world) and spinach; texas sweet orange
spelt zucchini muffin; small jonathan apple
split pea soup with beer bread, both made previously and stored in freezer; dried mango
i made more lemon poppyseed cookies in an attempt to satiate the craving which is constantly being intensified by my continued failed efforts to find an alternative baking company luscious lemon poppyseed cookie anywhere in austin! the two stores that i know to sell them have been out of that flavor for weeks; the last time i checked (today, at both stores) one was completely out of any flavor, and one had only like 4 cookies left total, so i’m hoping they will restock! in the meantime, these cookies which come from a slightly altered random internet recipe did a pretty good job of keeping the craving at bay, if not competely satisfying it. recipe here.
- 1/2 c vegan cane sugar
- 1/2 c light brown sugar
- 1/2 c earth balance
- 1/2 c plain soy yogurt
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- zest and juice of one lemon
- poppy seeds
cream together the sugars and earth balance until fluffy. add the yogurt and vanilla and mix. mix in the rest of the ingredients. make large cookies and bake for 12-14 minutes at 350.
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