breakfast: vegan variety of Special K with freeze-dried strawberries and soymilk; coffee
lunch: peanut butter and jelly on oat wheat bread
iced coffee during another fire drill
dinner: chili (onion, garlic, squash, sweet potato, white potato, spinach, TVP, black beans, diced tomatoes, tomato paste, chili powder, cayenne, paprika, Old Bay seasoning, thyme), served with Tofutti sour cream and sourdough bread
strawberry-cherry pie (click for the recipe);
dessert
Prepare crust using Crisco’s double-pie-crust recipe, available
here.
Pie filling:
- about 2-3 cups cherries, pitted
- about 2 cups strawberries, quartered and stems removed
- 1/4 c agave
- 1/2 c granulated sugar
- 2T cornstarch
- 2T Earth Balance
- juice of one whole lemon
- 1/2 tsp vanilla
- dash of salt
- nutmeg, ginger powder, and cinnamon to taste (a dash of each)
Prepare crust, separating into two balls, one slightly bigger than the other for the crust base. Refrigerate until cold (at least thirty minutes).
In a bowl, thoroughly stir all filling ingredients. Let sit for at least thirty minutes.
Roll the bottom crust and press into greased pie pan. Roll the top crust, optionally cutting into strips to weave.
Pour the filling into the bottom crust, then place the top crust on top of the filling. Pinch top to bottom of crust if you want (not necessary). Bake at 375F for about 60-70 minutes. Place a cooking tray or aluminum foil beneath the pie to catch dripping pie filling. Let cool before serving.
olive oil coconut ice cream (click for the recipe)
dessert
- 1/2 c sugar
- 2 cans coconut milk, with 1/4 c set aside
- 2T arrowroot powder
- dash of salt
- 3/4 c olive oil
Whisk 1/4 c coconut milk with the arrowroot powder. Heat the remaining coconut milk with sugar and salt on low heat until it boils. As soon as it boils, remove from heat and add the 1/4 c coconut milk + arrowroot. Stir; it should thicken. Let cool at room temperature for 20-30 minutes, then refrigerate until cool (at least a couple hours). Prepare according to ice cream maker’s specifications, pouring in olive oil slowly and spaced throughout the churning.
subscribe with rss