June 12, 2011


June 12, 2011 - .  

breakfast: toast with Earth Balance; coffee

lunch: leftover pasta with basil and tomato; leftover salad

vegan candy corn by VeganSweets (thank you Honey!!!)

hummus, za’atar pita, and delicious (free!) pita pizza with red peppers and mushrooms from Bernard’s favorite hummus shop on Avenue R

peach-apricot-lime pie (crust from this recipe, with Spectrum instead of Crisco shortening; filling: 8 peaches, 6 apricots, juice of 1.5 limes, 1/4 c agave, 1/4 c demerara sugar, 1T Earth Balance, 1 tsp vanilla; baked at 375F for 65 minutes), served with maple waffle cashew ice cream (from Lula’s Sweet Apothecary) and Soyatoo! whipped soy cream

dinner: leftover pelau; leftover pasta; za’atar pita with hummus and kalamata olives

more pie, ice cream, baklava, and soy whipped cream


  1. stacey's comment:

    do you know the name of the hummus place? It’s on the lid.


    katherine's reply:

    I think it’s King’s Way Bakery


RSS for comments on this post. TrackBack URL

Leave a comment