breakfast: coffee; Joe’s O’s with rice milk

snacks: Japanese Nut Mix; pretzels; hummus and pita

early dinner: szechuan fried tofu and vegetables with steamed rice (from my new local Chinese restaurant. I asked to confirm that there is no fish sauce in the vegetarian dishes but I will also ask again next time); orange juice

late dinner: fried guacamole wraps (flour tortillas with guacamole, cherry tomato, sauce from canned chipotles in adobo, vegan parmesan, leftover vegan ground meat); Stroh’s (vegan)

breakfast burrito: amy’s traditional refried beans, fried potatoes, leftover roasted tomato salsa, spinach in a mission tortilla; grapefruit

coffee (beans from central market bulk)

leftover split pea soup and beer bread (see previous); heirloom navel orange

pirate’s booty veggie flavor

ethiopian-themed potluck: injera, mesir wat (red lentils), bamya alich’a (okra), yemiser wat (brown lentils), gomen (greens); dogfish head 60-minute ipa; independence austin amber ale; a friend’s home-brewed lager and vanilla porter; lindeman’s pinot noir. all the beers were vegan, but i just looked up the wine and found that it is not vegan. since the last two red wines i have had were not vegan, i think i’m going start trying to check before i drink!

the injera that we made started out terrible but got progressively better with various tweaks to the recipe and technique until it actually approximated the real thing! even though it’s a pretty big endeavor that maybe none of you are planning to undertake anytime soon, i’m going to share the recipe here primarily to record the improvisations that ended up working. (click here for recipe)

chocolove strong dark chocolate and crystallized ginger in dark chocolate

breakfast: toast with pb and honey. oj

lunch: leftover lad nar, which made me feel awful (a la taste of nirvana) for the rest of the day

dinner: a variation on something that emily and i cooked once:  simple lemon-y chick peas, greens, and tofu

Click for the recipe.

a couple sips of ginger ale. chamomile tea.

brunch: espresso; Joe’s O’s with rice milk and banana slices

snacks: pita with rest of hearts of palm marinade; leftover vegan chocolate cake; hummus with pita, celery, and carrot sticks; zucchini and asparagus salad

dinner: seitan piccata with capers (recipe here… You need to try this recipe!); sweet potato fries; sauteed spinach with garlic; sauteed button mushrooms; Pride Cabernet Franc (may or may not be vegan)

breakfast: pumpkin spice muffin (only a few left)

lunch: leftover veggie soup with pita brunch and Earth Balance

snack: this really nasty vegan energy bar my mom bought me

dinner: bread from Bertuccis

drink: budweiser

breakfast burrito: amy’s traditional refried beans, fried potatoes, leftover roasted tomato salsa, avocado in a mission tortilla; grapefruit

leftover coffee

homemade horseradish hummus and spinach on homemade beer bread; baby carrots; pirate’s booty veggie flavor

ants an a log with 365 organic no-salt creamy peanut butter, celery, and raisins; graham crackers from vegan cookies invade your cookie jar that my housemate made; sesame-date brownies (see previous)

at tamalefest 2010: none of the savory tamale were vegan, so for dinner i had various kinds of pita/tortilla chips with hummus and salsa. i was in charge of the sweet dessert tamales, which were made of masa, earth balance, pecans, sugar, and cinnamon, and filled with either grated coconut/brown sugar, crushed pineapple/brown sugar, or sweet guava paste (found in brick form in the mexican section at fiesta). the guava ones were by far the best. i won’t post the recipe here, but if anyone is interested in making vegan sweet or savory tamales, i would be happy to share my ideas/recipes/instructions

negra modelo; abita restoration pale ale (both listed as vegan on barnivore)

breakfast: toast with pb and honey. oj.

lunch: sandwich with tomato, avocado, and red pepper hummus on awesome sourdough whole grain bread

dinner: banana with jiff peanut butter (i just looked today and apparently regular jiff doesn’t contain hfcs, which makes me feel slightly better about eating it. my strategy is to think of it as healthy frosting, rather than unhealthy peanut butter. that way, i feel like i am making a responsible frosting choice rather than an irresponsible pb choice.)

breakfast: oj.

lunch: lad nar @ noodles etc. like any pan-asian sort of place, they have a ton of vegan options and are always happy to leave out the egg or whatever.

flatbread with hummus

a tiny bit of pasta with red sauce, broccoli, tj’s soy nuggets (i started eating but realized i was late and had to put the whole plate in the fridge and run out)

ridiculously salty french fries @ the bottom lounge with katsup. rasperry lambic ($13!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!)

If you want to help with food donations for Haiti and want the food to be vegan, I found a place where you can donate. Click here for more information.

breakfast: pumpkin spice muffin with melted Earth Balance

lunch: 1/2 Chipotle garden blend burrito, vegan soup that a coworker made. a bag a of Lays potato chips (nasty, i know), 2 glasses of Sprite (not sure what I was thinking, but it was free), soy latte from Hello Cupcake (they do not charge for soymilk)

dinner: sandwich with carrots, lettuce, tomato, hummus, etc. It was free at a class I went to and they told me it was vegan.  I also had pineapple and grapes

post dinner: Natty Boh and Doritos Spicy Sweet Chili flavored chips

spelt blueberry muffin; grapefruit

vegetarian roll (avocado, cucumber, carrot) and miso soup from central market’s sushi bar

yogi walnut spice crunch cereal; heirloom navel orange

split pea soup and beer bread (see previous post)

sesame-date brownies: veganized and otherwise improved from a recipe in a weird 1984 vegetarian cookbook found at the ut-austin library. the results not disprove the assumption that vegans eat weird, wholesome-ish, vegan-y stuff all the time, though the addition of chocolate chips helped greatly to make the “brownies” more like brownies. i thought they actually turned out pretty good! (recipe here)

breakfast: banana-pb-cinnamon oatmeal. oj.

green tea

lunch: pb&j. chocolate bunny grahams. one kettle chip before i realized i had accidentally bought a flavor i don’t like (salt and vinegar)

snacks: leftover fried rice. 2 saltines.

dinner: leftover pasta and red sauce. broccoli. tj’s masala burger.

glass of 3 buck chuck red

half a pint of soy delicious cookie dough ice cream. ugh.

breakfast: oatmeal with salt (yum yum)

lunch: I finished leftover paella and leftover israeli couscous with veggies (no tofu was left) and a peanut butter sandwich

snack: a peach and Sunkist fruit gems. They are pretty gross, but I was hungry and they were free

dinner: lots and lots of popcorn with Bragg’s Liquid Aminos and nutrional yeast

desert: pumpkin muffin with melted Earth Balannce

drink: part of a Budweiser 40 (split with Eva).  I previoulsy reported on which Budweiser prodcuts are vegan.

breakfast burrito with amy’s traditional refried beans, fried potatoes, baby spinach, roasted tomato salsa, salsa huichol

hide bread with horseradish hummus and baby spinach (see previous); grapefruit

i got this idea for a twist on ants on a log from my housemate andrea: save swiss chard stems (especially the beautiful red ones) and substitute them for celery! more flavor and color. i did this today and topped the stems with central market organics peanut butter and raisins from fiesta

i spent the afternoon making two things to go directly into the fridge/freezer for the next few days, but i ate a little of each of them so i’ll put them here: split pea soup from the vegan table, and shiner bock beer bread based on some recipe i found online when i was trying to figure out if shiner beers are vegan (they allegedly are!). click here for the bread recipe.

THEN, since i hadn’t put off my homework long enough, i decided to do an experiment: low-fat-frying the spelt blueberry muffin recipe from the babycakes cookbook. i also changed a couple of other things based on what i had (not enough agave, more than enough blueberries), but overall i think they turned out really good and not too different from the full-fat version–just a little less crumbly. i ate one and put the rest in the freezer for future breakfasts. click here for my adapted recipe.

for dinner, my housemate john made smothered sunchokes with tomato and onion from marcella hazan’s essentials of classic italian cooking and served it with linguine

with dinner, 365 brand trackers crossing shiraz: NOT VEGAN. from barnivore.com: “The 365 Trackers Crossing is not suitable for vegans. The winery clarifies the wine with gelatin, milk, and isinglass.” wtf whole foods??? you set rigorous standards for sourcing your all-natural cruelty-free body care products, and then your house brand of RED WINE, which i am actually putting INTO my body, is made with MILK and BLADDERS?

adagio honeybush hazelnut tea, sweetened with agave