Meatless Monday’s Mac and Avocado

This pasta dish will allow you to soak up those last bit of summer’s evening rays just a bit longer! No prep at all; it seriously takes less than fifteen minutes to whip up! AND you’ll be using up that bounty of summer basil you grew outside, in the widow, etc. Add a bit of heart-healthy avocados, immunity-boosting garlic and detoxifying lemon and you’ll wind up with a creamy sauce that you won’t believe is vegan.

Adapted from “Oh She Glows Vegan” cookbook.


  • 8 oz elbow noodles (we used quinoa noodles)
  • 3 garlic cloves (we bumped it up a notch because we love garlic but the original recipe calls for 1-2 cloves)
  • 1/4 cup fresh basil leaves
  • Fresh Juice of 1/2 lemon
  • 2 tablespoons olive oil
  • 1 large avocado, pitted and flesh removed
  • 1/2 teaspoon sea salt
  • Black pepper, freshly ground
  • Lemon zest
  • Extra basil for serving

Putting it together:

Putting it all together:

  1. Bring a large pot of salted water to boil. Cook the elbows according to the directions.

  2. To make the sauce: Combine the garlic and basil in a food processor and pulse. Add the lemon juice, oil, and avocado and process until smooth. You can add 1 tablespoon of water here if the sauce is too thick.

  3. Drain the pasta and add it back to the pot. Add the avocado sauce and stir until combined
  4. Top it all off with lemon zest, pepper, and basil leaves if you wish.

DIY Reading Rack

Alright, ladies, we’re breaking out a little light woodworking today to build the reading rack of your dreams.  Well, specifically, it’s the reading rack of my dreams that I built for my bedroom reading nook featured on page 24 in The Home Issue.

It’s also a great excuse to buy yourself some tools, and I don’t want to hear excuses because a jig saw is a compact tool that will only set you back about $30.   


1x12 Wood Plank

Black Paint

Gold Paint




Jig Saw



Paint Roller

Paint Brush

Painters Tape

Do yourself a favor and have your local hardware store cut your 1x12 down to a couple of 24” lengths. 

Slide the boards together.  If they’re a particularly tight fit, use a rubber mallet to pound into place.  

The Performance Issue Release Party

Dig on the fab ladies who perform? This issue is full of them! Our end-of-summer issue has got some pretty funny ladies (dressed in vintage, of course!), movie-inspired recipes, profiles on the spaces and makers of the performance world and a ton of fashion!

To launch this dazzling pub into the performance world, we’re throwing a kick-ass party hosted by the fine folks at DC Improve. Join us for a night of laughter, music and super fine, funny ladies (including our center spread models Jaci Pulice, Allyson Jaffe and Amy Saidman). 

Performances include: “The October Issue: Sneak Peak” with Jaci Pulice, music from Annie Crane and hosted by Allyson Jaffe. 

Tickets are free but ya must RSVP here.

The Performance Issue

Dig on the fab ladies who perform? This issue is full of them! Our end-of-summer issue has got some pretty funny ladies (dressed in vintage, of course!), movie-inspired recipes, profiles on the spaces and makers of the performance world and a ton of fashion!

Peep a little sneak peek here. 

Printed on 100 percent recycled paper (in the US of A), this is our 6th print edition and 2nd issue of 2014. This issue will ship in August, via USPS. 

luri & wilma is a small, independently published print publication. Our tiny, volunteer-based team produces a very high quality magazine and unfortunately, printing and shipping costs are high.

We create the magazine because we love it! And, we love the message behind it. When you purchase one of our print publications, you are supporting independent writers, photographers, stylists and so many more, in the hope that one day, we can all make a full-time living doing what we love. 

If the pricing doesn’t work for you we would love for you to read our online version!

Super fab SouperGirl opens second location in DC

What’s that DC locals are spotting near Farragut North and the Golden Triangle Business District? It’s a bird, it’s a plane, no it’s Soupergirl (sorry, but we just had to)! You heard us right; Soupergirl’s yummy seasonal, vegan soups and salads are now even easier to get your hands on because they’ve opened a second DC location at 1829 M Street. 

Soupergirl’s founder Sara Polon says, “Our mission is to get healthy, seasonal, responsibly made food to as many people as possible, as conveniently as possible.” With their new digs they’ve done just that, by bringing healthy lunch options to busy DC professionals. 

How do they offer such healthy daily choices?  Sara, and her mom Marilyn, are dishing out an alternating selection of five soups and salads each day, based on what’s in season, from the freshest ingredients, sourced from local farms.  With soup choices like Asian Style Soba Noodle, Smoky Black Eyed Peas and Greens and delish salad selections including Quinoa Chickpea, and Kale Miso you can’t go wrong!

Soupergirl M Street is open Monday-Thursday, 10 am-8 pm and Friday 10 am-5 pm.  So the next time you’re in town and in the mood for a bowl of awesome, stop by Soupergirl’s new location and get your fill of some of the freshest take-out in town! Takoma Park peeps you can still get your fill of fab soups at their original occasion. 

For those that would rather enjoy their soup from the comfort of the couch, they offer weekly deliveries too

Meatless Monday | Zucchini, Leek and Parmesan Crostada

Breakfast for dinner? Yes please! This crostada is a sure pleasure for brunch but we also dig it for a meatless super idea.

Serves 4

Ingredients for crust:

1 1/4 cup flour
1/2 tsp sugar
1/2 cup butter, cut into small cubes
1/8-1/4 c ice water

Sift together the flour, salt and sugar. With your hands, begin to combine and crumble the butter into the dry mixture until it resembles coarse meal. Slowly add water until the crust stays together in a rough ball. Be careful not to work the dough too much or it will become tough. 
Wrap the dough ball in plastic wrap and refrigerate for 30 minutes. The dough can be made up to 2 days ahead of time. 

Ingredients for the filling:

2 tablespoons butter
1 medium zucchini, cut lengthwise into 4 quarters, then cut across to yield small triangular pieces.
1 leek; white and some green parts, sliced thin and soaked to remove sand
1/4 tsp red pepper flakes (optional)
2 tablespoons chopped basil
1/2 cup parmesan cheese
salt and pepper
1 egg, beaten

Pre-heat oven to 400 degrees 

In a skillet over medium heat, add butter, leeks, zucchini and red pepper flakes and sauté until lightly golden. 

Remove from heat and let cool as you roll the dough out into a large circle. (About 10-12 inches in diameter).

To the cooled mixture, add cheese, basil and salt and pepper to taste. Stir to combine. Add mixture on top of the crust leaving a 1 1/2-2 inch edge. Gently fold and crease the edges around the tart, encasing the filling. Brush edges with the beaten egg and dust with coarse salt. 

Bake for 10-15 minutes until golden.

Sundress Swap this Sunday Funday!

Join us for our next Sunday Funday swap at 14th St fave, The Pinch. Bring at least 3 dresses & any lovely, sun-protectin’ hats for our 4th swap of the year. Wanna learn more about our pledge to shop smart this year? Check out Sew. Stitch. Save & swap on. We’ll also have $10 copies of the magazine up for grabs!

Please arrive by 1pm to drop off your goodies, we’ll start around 2. Only bring dresses that are in wearable condition, no other clothing, please. Oh, and hats, bring those pretty bonnets!

Register here.