The Chefs: Lyndsay
The Menu: A slice of pizza topped with red onion, olives, mushroom, green pepper, and Daiya, with a side salad made with romaine lettuce, slow-cooked beets, and Parma—actually, there's Parma on everything.
The Goods: After having some issues with a recipe last night, my partner and I had to make a decision, and that decision was pizza. An hour later, our local pizzeria delivered our cheeseless pie, which I quickly topped with my own supply of Daiya. Sometimes you do what you gotta do, I say. I also say that you should hurry and purchase your tickets to the VegNews Book Bash with Spork Foods before they sell out. Happy Friday!
The Menu: A slice of pizza topped with red onion, olives, mushroom, green pepper, and Daiya, with a side salad made with romaine lettuce, slow-cooked beets, and Parma—actually, there's Parma on everything.
The Goods: After having some issues with a recipe last night, my partner and I had to make a decision, and that decision was pizza. An hour later, our local pizzeria delivered our cheeseless pie, which I quickly topped with my own supply of Daiya. Sometimes you do what you gotta do, I say. I also say that you should hurry and purchase your tickets to the VegNews Book Bash with Spork Foods before they sell out. Happy Friday!
1 comment:
It's always apparent why it's so pricey there. To have vegan food from anywhere, delivered, just brings the property values right up!
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