breakfast: Cheerios with soymilk; espresso
lunch: leftover pasta with alfreda sauce; cucumber slices; olives; salt and vinegar chips; espresso
Twizzlers at Iron Man 2
french fries with ketchup; mints
cornbread from Angelica Kitchen and red Charles Shaw wine at party at my future house
slice of black bean, spicy “chicken”, soy cheese pizza from Vinnie’s Pizzeria
breakfast: coffee with soy milk from marvelous market
pre lunch snack: Trader Joe’s non-pareil and some leftover raw collard green salad
lunch: more raw collard green salad and baked lays
post lunch snack: mint tea and more Trader Joe’s non-pareils (they are almost gone)
dinner: duccini’s pizza!!!!!!! they have a happy hour special from 4-6 on fridays (Friday Happy-Hour from 4pm – 6pm Any large two-topping pizza for only 10.99). I had tomatoes and vegan cheese added to mine (my brother paid for it, so I am not sure if they charged extra for the vegan cheese). their jumbo slices are definitely better than their regular pizza
more beer responses!:
Bell’s Brewery (mostly vegan!):
Dear Stacey:
Thank you for the note; your question is a good one. Larry Bell is traveling & has asked that I respond to you. All of our beers meet the criteria for vegetarian status. Unlike most breweries our size, we do not filter or fine any of our beers. Furthermore, with two exceptions, everything that we package for distribution to bars & stores qualifies not only as vegetarian, but as vegan. Those two exceptions are Hopslam Ale and Eccentric Ale, both of which contain honey. People often wonder about our Special Double Cream Stout, but it does not contain any cream, milk, or milk-derived sugars: the name refers solely to the creamy texture, not an actual ingredient.
Occasionally, we will make other specialty batches for our own bar that may have honey or lactose; just ask any of the bartenders at the Eccentric Café in Kalamazoo & they’ll be happy to answer questions about the specialty taps.
I hope this addresses your concern. Please feel free to contact me again if you have any further questions or comments.
Sincerely,
Gary S. Nicholas
Quality Assurance & Control
Bell’s Brewery, Inc.
8938 Krum Avenue
Galesburg, MI 49053
E-mail: gnich@bellsbeer.com
________________________________________
From: stacey litner [stacey.litner@gmail.com]
Sent: Thursday, May 20, 2010 8:55 PM
To: Larry Bell
Subject: Is your beer vegan? :From Bell’sbeer.com :President
Name : stacey litner
Email : stacey.litner@gmail.com
Regard : Is your beer vegan?
Hi:
I am wondering if your beers are vegan. I do not use any ingredients derived from an animal including gelatin, milk, honey, whey, casein, isinglass, etc. I am interested both in the filtration process and in the ingredients that go into the beer itself. Thank you for your help.
Stacey
___________________________________________________________________________________
Stoudt’s Brewing Company (mostly vegan):
Stacey,
We only have one beer that would not be considered vegan. That beer is our Maibock, and we use honey during the brewing process. Other than that none of our beers use or have any animal products in them. We do not use finings or isinglass as clarifying agents, and we are filtering using filter sheets made from diatomaceous earth and paper. Hope this helps.
P.S. Our Pils makes some mean baja tacos. (from veganomicon cookbook)
Brett J Kintzer
Stoudt’s Brewing Company
Head Brewer/Production Mgr.
Email: brett@stoudtsbeer.com
Web: www.stoudts.com
Think Globally Drink Locally!!!
Support your Local Brewery!!!
From: stacey litner [mailto:stacey.litner@gmail.com]
Sent: Thursday, May 20, 2010 8:39 PM
To: Brett Kintzer
Subject: Question about your beerHi:
I am wondering if your beers are vegan. I do not use any ingredients derived from an animal including gelatin, milk, honey, whey, casein, isinglass, etc. I am interested both in the filtration process and in the ingredients that go into the beer itself. Thank you for your help.
Stacey
____________________________________________________________________________________
Williamsburg AleWerks (mostly vegan):
Hey Stacey,
You are correct in that the Pumpkin Ale, Coffeehouse Stout, and Cafe’ Royale are not vegan. They contain lactose (milk sugar). We never use Isinglass or any other animal derived products in our beers aside from the previously mentioned. Hope that helps.
GeoffHi Geoff:
I am wondering which of your beers are vegan. I do not use any ingredients derived from an animal including gelatin, milk, honey, whey, casein, isinglass, etc. I am interested both in the filtration process and in the ingredients that go into the beer itself. I was on the Tuesday tour and had a chance to ask you quickly about which beers are vegan. I wanted to follow up with you to make sure I remember correctly. I have a blog with a few friends where we write down everything we consume and I want to make sure I post accurate information. I believe you said that the pumpkin ale, coffeehouse stout and the coffee royale are not vegan, but everything else is. If possible, can you let me know what makes them not vegan? Also, are all of your other beers vegan including the reserves and the brewmaster’s selections.
Thanks again for your help. I loved all of the beers I got to taste at the store (the Tavern Ale and Washington’s Porter are my favorite) and I bought a bunch of the ones we didn’t get to taste so I can try them all.
mix of cheerios and fiber one with raspberries and soy milk
lunch at harmony grill: annie’s vegan burrito (chipotle hummus, grilled tofu, black beans, spinach, red peppers) with fries and ketchup
bread with raisins, golden raisins, dried cherries, pecans from bleeding heart bakery
bite sized everything crackers with red pepper spread and eggplant garlic spread (all from trader joe’s)
homemade pizza with bob’s red mill gluten-free pizza crust, trader joe’s pizza sauce, sauteed peppers and onions, garlicky mushrooms, black olives, tofurkey sausage; small piece of carrot cake with tofutti cream cheese frosting (adaptation of my mom’s recipe, i’ll post it)
dragon joose (grape flavored… or just purple flavored?)
carrot cake
raisin toast with tofutti cream cheese. green tea.
sesame bagel with sabra hummus.
snacks at departmental meeting: raw veggies, hummus, chips, salsa, etc.
leftover minestrone with pesto, saltines. leftover veggie quinoa.
chocolate chips, almonds, cashews. twizzlers, shoestring potatoes.
breakfast: Cheerios with soymilk; coffee
lunch: leftover black bean and sweet potato enchilada
original Skittles (in my defense, I could have INSTANTLY WON $10,000!!!); olives
dinner: leftover pasta with alfreda sauce; more leftover black bean and sweet potato enchilada; Brooklyn Brewery Pilsner
breakfast: mint tea and salty oatmeal
lunch: leftover raw collard green salad and leftover brown rice with collard greens.
snacks: soy latte from the place that shall not be named; Trader Joe’s non-pareils; Trader Joe’s multigrain sourdough bread with original hummus
dinner: whole wheat tortilla with artichoke kalamata hummus
toasted sesame bagel with tofutti cream cheese and raspberry preserves; mix of hazelnut and gingerbread black teas from adagio tea, with rice milk
all from trader joe’s: demi baguette, horseradish hummus, tomato, giant white beans in tomato sauce, kiwi, navel orange
half an abc ginger snappin’ raisin cookie (it’s the seasonal flavor and was very good but no rival to luscious lemon poppyseed); metropolis coffee from hallowed grounds
dinner made by my mom: quinoa and sweet potatoes with spinach and currants from ‘moosewood restaurant cooking for health’; fruit salad with pineapple, strawberries, mango, blackberries; red wine
a cookie experiment: whole wheat chocolate chip cookies from ‘vegan cookies invade your cookie jar’ but divided in two, half made according to the recipe and half made with a substitution of applesauce for most of the canola oil. both were satisfying, but the full fat version was definitely more satisfying; soy milk
cinnamon rhubarb muffins from freezer. mix of gingerbread and hazelnut black teas with ricemilk.
leftovers from irazu
twizzlers, shoe string potatoes from an easter package from my mom
a few bites of banana with peanut butter
tofu pad thai no egg from some thai place at argyle and broadway. p. good. stuffed portabella mushrooms that emily and her mom made (v. good!). if i remember correctly, the filling was almonds, tofu, leeks, fennel, thyme, soy sauce
chocolate chip cookies. see emily’s post.
breakfast: Cheerios with soymilk; coffee
lunch?: whole avocado with sea salt; ABC lemon poppyseed cookie
dinner: pasta with alfreda sauce (almost the same PPK recipe I followed last week, available here, but I added about 1/3 c of soy creamer); beet greens and stems sauteed with olive oil, sea salt, and black pepper
breakfast 1 (3:00-7:00): banana, apple and Trader Joe’s non-pareils
breakfast 2 (8:00-12:00): green tea latte from java green (very sweet), a banana, Trader Joe’s sprouted flourless whole wheat berry bread (not nearly as healthy as it tastes/sounds)
lunch: collard greens and brown rice, edamame
snacks: trader joe’s multigrain sourdough bread and more non-pareils, skordalia (whipped potato and garlic base spread) and pita from Zorba’s (my boss gave it to me because it was too garlicky for him)
dinner: raw collard green salad (same as the raw kale salad, but with collard greens) with whole wheat tortilla
cheerios with strawberries, blueberries, soy milk; raspberries, blackberries, pineapple; spoonful of peanut butter
black bean soup in a bread bowl, 1/2 classic salad with balsamic vinaigrette at panera (not certain about the vegan-ness of any of this, but it was my best option in merrillville indiana)
apple with peanut butter
dinner at irazu: boiled yucca with mojo; 1/2 vegetarian plate (yellow rice, black beans, cilantro cabbage salad with tomatoes cucumbers and beets, sauteed zucchini and bell peppers, fried plantains) and 1/2 potato taco plate (potato tacos with guacamole, same cabbage salad, gallo pinto, fried plantains); avena (oatmeal) soy shake
vanilla rooibos tea from adagio teas
bagel with tofutti cream cheese. chocolate chai with ricemilk
burrito that i made in advance for work: dr. praeger’s curry burger sliced up, tomato, garlic sprouts, bbq sauce.
apple sauce cup
ants on a log
irazu! see emily’s post. i shared everything with her except i had my own banana chocolate shake.
breakfast: Cheerios with banana and soymilk; coffee
By the way, I looked at a box of normal Special K, and Stacey you’re right, it is not vegan… it has whey. The kind I had been buying (the “red berry” variety, with strawberries) is vegan though, at least in this region. Strange.
lunch from NY Dosas food cart: wheat crepe stuffed with potato and vegetables; sambar soup; coconut chutney; vegan drumsticks
Heineken, pineapple, orange slices, and melon (might have been cantaloupe, but it was sort of tasteless) at seminar
dinner: leftover raw kale salad with avocado; from Vinnie’s Pizzeria (Greenpoint, Brooklyn): garlic knots; vegan ham wheels; vegan peanut butter bomb (this was soooooo tasty… a brownie with a big heap of super fluffy peanut butter frosting, the frosting covered in a chocolate shell and caramel drizzle)
bread with earth balance
non-pareils
kettle salt and vinegar chips
walmart brand wheat thins (this is the first time i have gone to walmart in about 10 years)
beer tasting at Williamsburg AleWerks The brewmaster (Geoff Logan) was there during our tasting so I was able to ask him what is vegan (or rather, what beers are not vegan). According to the tour they filter their beer with dichotomous earth. the beers that are not vegan are the pumpkin ale, the coffeehouse stout (lactose) and the coffee royale. i tasted the wheat ale, drake tail ale (ipa), alewerks tavern (my favorite), washington’s porter (also good), white ale (tastes like blue moon), ironbound ale and springhouse ale (i think).
brown rice and collard greens with a tomato, onion, cucumber salad (mixed with apple cider vinegar and salt)
lowfat almond granola (trader joe’s) with soy milk; strawberries
banana
mussuman curry with tofu, extra veggies, and brown rice from en.thai.ce (huge portion of curry for $6.95 and tons of extra veggies for $1 is a great deal, but $1.50 more for brown rice is not)
honey crisp apple; medjool date; decaf coffee (sulawesi kolassi beans from anderson’s in austin, mmm)
half a pizza with daiya cheese, marinara, mushrooms from whole foods; cowboy cookies; soy milk
raisin toast with tofutti cream cheese. “chocolate chai” black tea with ricemilk.
bagel with hummus, tomato, garlic sprouts.
potato chips (ruffled)
leftover quinoa and minestrone with saltines, pesto
last of the brownies, thank god
breakfast: Cheerios with soymilk; burnt coffee
lunch from Giant Bagel Shop: toasted everything bagel with green olive tofu cream “cheese”
tropical Skittles
dinner: raw kale salad (kale massaged in olive oil, Bragg’s, nutritional yeast, onion, avocado); biscuits (click for the recipe) with leftover mushroom gravy
Combine dry ingredients. Cut in shortening. Once the shortening is distributed (mixture should resemble crumbs), add the soymilk. Toss on floured surface, and roll to about 1/2 inch thick. Cut circles (a drinking glass works well) of dough, and place on a greased cookie sheet. Bake at 450F for 10-12 minutes.
espresso
Jack Daniels and PBR at Zablowski’s ($2 PBRs). Bass Ale (vegan according to Barnivore. This is one of the beers that I heard wasn’t vegan when I first became vegan, so maybe more research should be done) and whiskey+ginger+lime at Zebulon.
late-night biscuit
bread some with earth balance, some with horseradish hummus and some with chipotle hummus
banana
sadza and collard greens
tomato, cucumber and onion salad (with white vinegar and salt)
iced tea
beer: ithaca nut brown (i confirmed with the company that it’s vegan) and bell’s kalamazoo stout (i thought i had confirmed that their beer is vegan, but it looks like i didn’t. the kalamazoo stout is vegan according to barnivore, but i just sent an email to confirm)
trader joe’s belgian dark chocolate non pareils
more bread with horseradish hummus (a lot more)
gingerbread french toast, which was improvised based on what was available. i thought it turned out excellent, but the other two people who were eating it definitely liked it less than i did. they were both non-vegans and i think may have had slightly higher expectations for french toast. anyway, here is the recipe
blend the tofu, milk, starch, molasses, and spices in a blender. pour into a flat bowl and soak each piece of bread for about 30 seconds on each side, then fry in oil until it looks like french toast is supposed to look. serve with whatever toppings are desired.
toast with hummus and tomato; cowboy cookie
apple; chocolate and mint tea with soymilk
dinner at a friend’s house: homemade whole wheat linguine with five-minute tomato sauce from 101cookbooks; swiss chard with raisins and olives; chocolate cake from ‘the vegan table’ with strawberry preserves and fresh strawberries; red wine
bagel with tofutti cream cheese. oj.
quinoa with leftover minestrone garnished with homemade pesto from the freezer and saltines
dr praegers bombay burger on an english muffin with tomato, garlic sprouts, bbq sauce
more brownies, god
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