Hey all~

It’s been such a busy but relaxing Sunday full of great company and conversation. I met up with a friend for lunch at Curly’s. It’s one of the few vegetarian/vegan places that I had yet to try in NYC. The place was pretty small and we had a 20 or so minute wait, but once inside the servers were friendly and prompt and the food was amazing! We decided to each order an item and spilt. We ordered the Buffalo Blue Cheese Veggie Burger, which I forgot to face towards me in the picture, and the Santa Barbarella (with pumpkinseed pesto schmear, avocado, tofu bacon, jack cheese, cucumber, onion, tomato, lettuce and sprouts)! Both were great but the next time at Curly’s I’m definitely getting another burger, it was out of this world!
For dinner Amanda wanted to try out a crustless tofu quiche that she recently sampled at a vegan cooking school where she volunteers. The quiche is amazingly delicious, especially considering how easy it is to make and how simple the ingredients are. The bulk of the quiche is made with a combination of pureed and crumbled tofu mixed with lemon juice, tumeric, dry mustard, and a little salt and pepper. The add-in possibilities are endless, and tonight we used mixed mushrooms and broccoli, which were sauteed with garlic, onion, and olive oil.

Baked in the oven for 30 minutes and served with spiced sweet potatoes “fries.”

Night,
Nicole

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