March 22, 2010

marcy – tucson edition

March 22, 2010 - .  

ezekiel sesame bread with pb and honey. oj.

generally i’ve been regarding this visit as a sort of cleanse since emily eats really simply and healthfully, but while she was at work i snuck out and bought some dark chocolate haystacks from the food coop in tucson

more avocado nourishment with graham cracker

bites of emily’s carrot

chips and homemade hummus (the usual ingredients except emily also adds red wine vinegar)

vegan mac and cheese from the recipe emily c. sent us. it turned out great! thanks, em.

March 21, 2010

katherine

March 21, 2010 - .  

last few bites of raw kale salad

rooftop brunch with Stacey, Rosalie, and Michael: beer pancakes (click for the recipe… they turned out super fluffy this time. made with Żywiec porter) with homemade vanilla ice “cream,” chocolate chips, strawberry slices, and maple syrup; fresh strawberries, blueberries, and mandarin oranges; sweet potato home fries (followed “home fries” recipe on the recipe page, substituting sweet potatoes, and adding garlic with the onion, plus paprika); fried slices of mushroom pâté from Twin Oaks (yum!); almond milk latte; the remaining 4.9oz of porter

breakfastadapted from this recipe, which is seriously awesome.

  • 3 c flour
  • 1/4 c sugar
  • 4 T baking powder
  • 1/4 c Earth Balance, plus more for frying
  • 2 T corn starch
  • 1.5 c (1 12oz bottle) beer
  • 1.5 c soymilk, plus a splash to mix with corn starch
  • fruit or chocolate chips (optional)

Mix flour, sugar, baking powder together in a large bowl. Cut in Earth Balance (either with a knife or fork, or just by kneading it in with your hands). Prepare replacement for egg by whisking the corn starch with a splash of soy milk. Add this corn starch/soy milk mixture, the beer, and about 1c soy milk to the dry ingredients. Mix, leaving some clumps. Add the rest of the soy milk if necessary (depending on the thickness of the batter. it should be quite thin.) Add optional fruit or chocolate chips to batter.

Heat a stick-free or well seasoned pan on medium-high heat. Once hot (dribbled water should sizzle), add 1/8-1/4 tsp Earth Balance. It should melt and sizzle quickly. Before it has spread out very far, scoop about 1/3c batter into the middle of the melting Earth Balance. Flip pancakes once most of the bubbles that form on top have popped. Serve quickly, with syrup, fresh sliced fruit, ice cream, or other toppings.

espresso at Gimme! Coffee

dinner at Pukk: portions of green curry with mock duck; tamarind tofu; black bean ginger “chicken”; brown rice

drinks at Pacific Standard trivia night: Kelso WTF IPA; a few sips of He’Brew Lenny Bruce IPA (both may or may not be vegan)

stacey

March 21, 2010 - .  

last few bites of raw kale salad with vegan feta cheese.  The cheese was really good.  Katherine, what is the brand?

rooftop brunch with Katherine, Rosalie, and Michael: beer pancakes with homemade vanilla ice “cream,” chocolate chips, strawberry slices, and maple syrup; fresh strawberries, blueberries, and mandarin oranges; sweet potato home fries (followed “home fries” recipe on the recipe page, substituting sweet potatoes, and adding garlic with the onion, plus paprika); fried slices of mushroom pâté from Twin Oaks; almond milk latte

dinner at Pukk: portions of green curry with mock duck; tamarind tofu; black bean ginger “chicken”; brown rice

snack on the bus home: Mamba candy


emily

March 21, 2010 - .  

grapefruit; walnut pecan bread

mission tortilla with black beans, raw suncheeze, avocado, spinach, salsa huichol; small navel orange

farmer’s market carrot; grapefruit; cashew-agave raw revolution bar

coconut red lentil soup, brown rice, steamed kale; steamed plantains sprinkled with turbinado

assorted dark chocolate-covered things from the bulk bins at central market. for some reason the dark chocolate that covers the pecans and cashews is vegan, while the dark chocolate that covers the walnuts is not. i noticed this while placing a non-vegan dark chocolate-covered walnut in my mouth, and i promptly removed it and threw it away!

republic of tea’s chocolate pecan red tea

marcy – tucson edition

March 21, 2010 - .  

emily f.’s Oatmeal Supreme with banana, cinnamon, pb, rice milk (emily has rekindled my love for rice milk)

avocado nourishment with homemade graham crackers

homemade hummus (really more of a tapenade because the blender wasn’t cutting the mustard) with more tj chips. 2 bites of emily’s carrot

gin and tonic at sky bar, where emily f. drew my portrait

leftover sweet potato slices

homemade pizza: emily made the crust from joy of cooking and i made a red sauce with onions, red wine, canned tomatoes, and herbs. we put summer squash, weird mushrooms and tofu crumble (tofu, mustard, turmeric, soy sauce) on top.

March 20, 2010

katherine

March 20, 2010 - .  

AM snacks: strawberry liquorice; soy latte

brunch at Papacitos: 1/2 Long Island burrito (vegan breakfast burrito with broccoli, tempeh, potato, vegan sour cream and cheese, etc); 1/2 vegan tamales (with soyrizo and excellent eggplant-tahini-chili sauce); vegan bloody mary

snack at some point in the day: 1/3 of an ABC lemon poppyseed cookie

snacks at Rosalie’s house: dumpstered Tofurkey (somehow, in Rosalie’s co-op of 14 people, not a single one liked the 3 or 4 Tofurkeys that they dumpstered, so she insisted that I take them off their hands. Seriously, they had cooked it 5 days prior and it was hardly touched. 14 people! Is tofurkey that bad?); homemade french fries cooked in vegetable oil and dipped in vegan mayonnaise with garlic, salt, and pepper; Brooklyn Brewery beer (a bit of the IPA, Brooklyn lager, and ’55 Pennant ales, all vegan according to Barnivore. The pennant was the favorite)

dinner at Bedouin Tent: freshly made pita with beet salad, lentil+bulghur salad, walnut+chickpea salad, hummus, stuffed grape leaves

drinks on roof with Dan and Adrian: Hevelius Kaper beer (may or may not be vegan); a sip of Olde English (“)

stacey

March 20, 2010 - .  

soy latte made by Michael (thank you!)

brunch at Papacitos: 1/2 Long Island burrito (vegan breakfast burrito with broccoli, tempeh, potato, vegan sour cream and cheese, etc)- I think this was the best burrito I have ever had; part of a vegan tamales (with soyrizo and excellent eggplant-tahini-chili sauce); vegan bloody mary (this was my first bloody mary ever- it was pretty awesome!)

snack at some point in the day: 1/3 of an ABC lemon poppyseed cookie

snacks at Rosalie’s house: dumpstered Tofurkey; homemade french fries cooked in vegetable oil and dipped in vegan mayonnaise with garlic (this was amazing), salt, and pepper; Brooklyn Brewery beer (a bit of the IPA, Brooklyn lager, and ‘55 Pennant ales, all vegan according to Barnivore)

dinner at Bedouin Tent: freshly made pita with beet salad, lentil+bulghur salad, walnut+chickpea salad, hummus, stuffed grape leaves

emily

March 20, 2010 - .  

oatmeal + tahini + sea salt + diced pear + sesame seeds, yum

mission tortilla with black beans, raw suncheeze, avocado, spinach, salsa huichol; small navel orange

coffee from favorite central market bulk beans

my housemate and i filed our tax returns this afternoon, and as breaks we baked walnut-pecan bread (adaptation of wild black walnut bread from unplugged kitchen) and two kinds of brownies, cinnamon and mint. we made two batches of brownies because the recipe uses okara (a byproduct of home soy milk-making) and we had a bunch to use up. we will definitely put some of these in the freezer and not eat them all over the next couple of days…!!

coconut red lentil soup; brown rice; steamed kale with sea salt

mint brownies; hazelnut rooibos tea

bands i saw today: she & him. end of sxsw!

marcy – tucson edition

March 20, 2010 - .  

morezucchini-carrot-tahini muffin

2 tjs masala burgers on ezekiel bread. tj’s soy flax chips. bit of emily’s carrot

a single bite of the most disgusting candy i’ve eaten in recent memory. i think it was dolphin brand? it was bad to begin with but also old and vaguely minty-tasting. but vegan!

homemade graham crackers from emily c.’s recipe (sent in a letter to emily f.!)

homemade avocado “ice cream” (i had yet another ice cream maker fail [i don't understand why this always happens to me ): ] so we struggled a bit with the terminology for the food product we actually made. we were calling it avocado nourishment for a while but then we moved it from the freezer to the fridge and it became perfect pudding consistency! so whatever) Click for the recipe.

dessert

  • 1.5 c. avocado puree (about 3 ripe avocados)
  • 1.5 c. water
  • 1 1/3 c. sugar (we used honey to taste)
  • 1/4 c. lime juice
  • 1/3 c. tequila (we left this out because we didn’t have any–perhaps this is why it didn’t crystallize in the maker?)

puree everything in a blender. refrigerate for an hour or overnight, and then put in an ice cream maker and follow instructions. regardless of whether you actually make ice cream or not, the result is pretty amazing!

several handfuls of cooked chick peas

quinoa and sweet potato slices roasted with olive oil, s/p

glass of rice milk

March 19, 2010

katherine

March 19, 2010 - .  

breakfast: oat flakes with soymilk; espresso

lunch: salad with romaine, tomato, black beans, cashews, vegan feta cheese, nutritional yeast, and Annie’s Goddess dressing; vegan mango and apricot soy yogurt

snack: pita chips

dinner: udon with peanut sauce (sauteed onion, garlic, and minced ginger, with red pepper flakes, black pepper, about 3 T sesame oil, a couple drops of hot chili oil, 1/2 c peanut butter, 1 T tamari, 1 T vegetarian oyster sauce, and about 1 c water); raw kale salad (same recipe as before… kale, nutritional yeast, Bragg’s, olive oil)

Dempsey’s house brew beer while watching basketball

beer in a place: Magic Hat IPA

whiskey

artichoke “chicken” vegan pizza, plus a few bites of eggplant “parmesan” vegan pizza, from Vinnie’s pizzeria

late snack: strawberry liquorice

stacey

March 19, 2010 - .  

breakfast: salty oatmeal

lunch: multiple bowls of my leftover soba noodle soup

snack: peanut butter sandwich. I wasn’t hungry, but I really wanted a peanut butter sandwich

dinner: Siam salad (I also confirmed with the manager that the salad is vegan.  They have a book that explains all of the ingredients in the salads)  with marinated tofu from Mixt Greens

snack: Mamba candy

beer in a place played in NYC: Magic Hat IPA (thanks Honey)

whiskey (thanks Honey)

artichoke “chicken” vegan pizza, plus a few bites of eggplant “parmesan” vegan pizza, from Vinnie’s pizzeria (In NYC)

late snack: strawberry liquorice (thanks Honey)

emily

March 19, 2010 - .  

more weird eating due to sxsw:

toasted homemade cinnamon raisin bread with peanut butter; anjou pear

tortilla with black beans, raw suncheeze (recipe from the cookbook of casa de luz, a vegan/macrobiotic restaurant here- do you think i can post that?), avocado, spinach, salsa huichol; small navel orange

too much free magic hat almost pale ale at the french legation museum. verdict: disgusting. do not drink this beer. at some point i started mixing it 50/50 with izze sparkling grapefruit, which was also free.

part of a tangerine; raw revolution bar in cashew agave flavor

small navel orange; back to nature cripsy oatmeal cookie with blackberry preserves on top

tortilla chips, guacamole, chili, cornbread, and margaritas at a friend’s

bands i saw today: dengue fever, anni rossi, mayer hawthorne & the county, toro y moi, dam-funk (almost the whole set while waiting in a nearby bathroom line), woods, billy bragg; a 6 or 7-piece band all wearing completely red jumpsuits and red capes and a variety of headgear playing “final countdown” featuring fiddle which i heard while ducking into a bar to use the bathroom; many other accidental hearings

marcy – chicago/tucson edition

March 19, 2010 - .  

raisin toast with eb. oj.

dr braegers burger on tjs ww english muffin with homemade pesto. WAY too many greens, something which i might not have believed possible before this experience. i ate about 2/3 a bunch of curly kale in a single sitting and regretted it for the rest of the day. live and learn! know your limits!

several muffins adapted from the vegan planet zucchini-tahini bread recipe. i made it muffins and added carrot, using 2/3 white whole wheat flour and 1/3 white. these turned out great! i’m assuming we all have vegan planet so i won’t post the recipe…

plane snacks: sprite, ginger ale, peanuts, pretzels, crackers.

March 18, 2010

katherine

March 18, 2010 - .  

breakfast: oat cereal with soymilk; coffee

lunch: leftover squash soup; pita chips

snack: vegan fruit snacks

at NYU worm meeting: Corona; tortilla chips and salsa; potato chips

dinner: pasta with tomato sauce; praline ice “cream”

stacey

March 18, 2010 - .  

I ate a lot today and I could keep on eating…too bad i’m slightly drunk and tired

breakfast: coffee with soy milk from Marvelous Market

lunch 1: leftover chickpea salad; a watermelon Dum Dum; an apple

lunch 2: leftover soba veggie soup, raisins

dinner: whole wheat pasta with store bought tomato sauce and melted Follow Your Heart cheese.  broccoli.

desert 1: lots and lots of Mamba candy

desert 2: Ghirardelli semi sweet chocolate chips

drinks: dog fishhead raison d’etre beer and milwaukee’s best

emily

March 18, 2010 - .  

weird eating due to south by southwest:

cornflakes with raisins and almond milk

really good coffee at a friend’s house, beans from anderson’s

spinach salad at home slice pizza (spinach, tomatoes, mushrooms, red onions, garbanzos, dijon vinaigrette); fresh squeezed lemonade; new belgium ranger ipa

sips of a lone star tall boy at the mohawk; celery; raw revolution bar, cashew agave flavor

celery and peanut butter

coconut red lentil soup from 101cookbooks; dried pineapple

dried mango and berry mix (last of a huge bag from costco; this stuff is awesome); republic of tea’s chocolate pecan red tea

bands i saw today (is it okay if i use this blog to keep track of that too? i’m putting links for the best ones): yellow fever, frightened rabbit, carolina chocolate drops, smith westerns, pattern is movement, brazos, bowerbirds, generationals, sharon jones and the dap kings, dengue fever, freelance whales, holly miranda, the xx, hello wheels (note band members), so many other bands on the street and overheard from inside bars all over the place

March 17, 2010

katherine

March 17, 2010 - .  

breakfast: oat bran cereal with soymilk; coffee

lunch: peanut butter and jelly sandwich on pecan multigrain bread; appetizers from NY Dosas (one vegan chicken wing and one samosa, and then due to a misunderstanding I also got a veggie roll; even though I was very full, I finished it all)

snack on walk home: 3 big pieces of lettuce

dinner: roasted squash soup (Michael made this, adapted from the recipe in Vegan with a Vengeance… basically roasted squash pureed with sauteed onion, carrot, garlic, and minced ginger, flavored with adobo sauce, maple syrup, lime, and vegetable broth); last of the pecan multigrain bread with Earth Balance; half a Field Roast Italian soy sausage (this flavor lists eggplant as an ingredient!)

praline pecan ice cream

While I own The Vegan Scoop, I don’t have it with me, but I found the recipe here, where they say they had permission to post it.  The pralines didn’t turn out at all.  I later saw that the most popular praline recipe at allrecipes.com is exactly the same but with butter and cream in place of soy butter and soy cream, so I wonder a little bit if they just copied it and changed the non-vegan ingredients to their alternatives.  More likely I just don’t know what I’m doing.

stacey

March 17, 2010 - .  

vegetable soup from Potbelly’s (it’s good) and 2 packs of oyster crackers (no oysters were injured in the making of these crackers).  I had the manager show me the ingredients for the veggie soup and it is vegan (at least at the store by my work- Dupont Circle).

I made the chickpea salad from By Any Greens Necessary.  I varied the proportions and used dried basil instead of fresh.  It was pretty good, but I don’t know if I like my chickpeas creamy (unless I making vegan chicken/ tuna salad or something like that).

peanut butter sandwich

cotton candy flavored Dum Dum

soba vegetable soup Click for the recipe.

soupabout 6 cups veggie broth (I used bouillon and didn’t use enough for 6 cups so it was a little watery)

about 1/2 inch ginger

3 garlic cloves minced

1/4 tsp crushed red pepper

about 2 tsps veggie oil

I used dried shitake mushrooms (about 1/2 a cup- probably not enough). If you use fresh you should use about 4 ounces (make sure you remove the stems). slice

4 cups nappa or green cabbage (I used green because it was on sale for 20 cents a pound)

1 block tofu cubed (I used silken, but you can use whatever you like)

1 cup shredded carrots

about 3 tsps soy sauce

about 2 tsp rice vinegar

1 tsp seasome oil

1-2 tsp mirin (my soup was bitter becaus I didn’t use enough veggie broth, so I added mirin)

4 ounces soba noodles (or pasta of your choice)

1/2 bunch of scallions chopped

cook soba noodles (or other pasta)

while the noodles cook heath the oil in a large stock pot.  cook the mushrooms (if fresh) until tender then add the cabbage.

meanwhile simmer the broth and add the ginger, garlic and crushed red pepper.  because I used dried mushrooms I added them to the broth and let them rehydrate instead of sautéing them.

add the cabbage/mushrooms to the broth. simmer until the cabbage is tender and the broth flavor has intensified.  then add the tofu, carrots, soy sauce, ringer, sesame oil and mirin.  once the flavors have blended and you like the taste add the cooked soba noodles. enjoy.

an apple and a few grapes

emily

March 17, 2010 - .  

toasted raisin bread with peanut butter; grapefruit

couple of free magic hat almost pale ales (kind of gross), free nadamoo coconut milk ice cream in mint chip (this is my very favorite vegan ice cream), free raw revolution bars in 4 flavors all at the brooklyn vegan day party; vodka and pomegranate izze at the paste magazine day party

mini everything bagel with last of sun-dried tomato hummus and white bean tapenade, spinach; grapefruit; dried pineapple; tangerine

pearl beer (“tastes like a weaker version of budweiser,” wikipedia) while watching some crappy band at the lustre pearl, a really cute bar

dinner at the g’raj mahal, an adorable upscale trailer/outdoor restaurant near the river and definitely the best indian food i’ve had in austin. potato samosas with coconut and tamarind chutneys, paratha, rice, baingan bharta (always my favorite; this version was perfectly spicy and smoky), aloo gobi

ibarra mexican hot chocolate, prepared with original unsweetened almond breeze almond milk

marcy

March 17, 2010 - .  

raisin toast with earth balance. oj.

last of the palak panir. last of the lemon cake.

apple slices sprinkled with lemon juice.

you guys i know this isn’t strictly food related but i played tennis for the first time this spring!!

some EXTREMELY disappointing seaweed and tamari ricecakes. this is what i get for shopping when i’m hungry. skittles.

flatbread ‘pizzas’ with pesto (see posted recipe, except i used toasted sunflower seeds and cashews as the base), tomato slices, tofu (baked with basalmic, tamari, pepper, dried basil, parsely, oregano, tarragon). last bit of a chocolate bar from a long time ago.

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