January 31, 2010

katherine, goodbye Westchester

January 31, 2010 - .  

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)


January 31, 2010 - .  

brunch: homefries (compliments of Nate and me)


1 red onion diced finely

3 potatoes diced

garlic minced (about 5 cloves)

1 red pepper diced

salt, pepper and old bay seasoning

OJ (thanks Shelley), cornmeal pancakes (thanks again Shelley…if you want the recipe let me know and i’ll ask her), tofu scramble (Eva made it. I’m not sure what spices she put in other than cumin. It had mushrooms, garlic, onion and olives), 1/2 an onion bagel with Earth Balance from Hellers Bakery.  Heller’s is great, but they don’t have vegan cream cheese or vegan margarine.  I usually bring my own. If you go there, you should encourage them to have vegan spreads.

dinner: mustard and turnip greens (cooked with garlic, onion, mustard, soy sauce, salt and pepper) and
roasted sweet potato fries with garlic.  I also had 2 pitas with Earth Balance

desert: a pumpkin spice muffin (only 1 left after this!) with melted Earth Balance and cinnamon sugar and some chocolate chips

drink: budweiser


January 31, 2010 - .  

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)

breadnotes: start fermentation three days before you want to cook and eat the bread. bob’s red mill makes teff flour (i’ve seen it in fiesta’s health foods aisle), but if you are in chicago or another city with an ethiopian population, it’s cheaper to buy it at an african grocery store (there are a couple near broadway and granville in chicago). this ended up being the perfect amount for 10 people, although we threw away quite a bit before achieving an edible outcome.mix 4 cups teff flour with 6 cups water, and stir in a packet of yeast. i used tap water at room temperature and rapid-rise yeast. cover with a towel and try not to disturb for three days.

three days later, the mixture should smell yeasty and should bubble when agitated; ours even had tiny yeast colonies floating on the surface. the flour and liquid will have separated, so stir them back together.

this is where the improvisations started. mix in 1-2 cups of whole wheat or whole spelt flour so that the bread will hold together. mix in about a tablespoon of baking soda for extra sponginess. let sit for a minute or two.

meanwhile, lightly oil a crepe pan or cast iron skillet, and find a pot lid of the same circumference, that fits the pan well enough to trap some steam. heat the pan over medium heat until a drop of water dances on the surface. ladle enough batter to thinly cover the surface of the pan. cover the pan with the lid and let the bread cook/steam for a couple minutes, until bubbles start to show up on its top side. don’t flip the bread, but remove it onto a plate and cover to keep warm.

it’s good to have a couple pans going at a time, or else this will take a while!

chocolove strong dark chocolate and crystallized ginger in dark chocolate


January 31, 2010 - .  

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.


  • grated ginger (half a thumb? why do we always measure ginger in fingers?)
  • 1 bunch of greens (i used collards but i liked kale better from last time)
  • 1 package of tofu, cubed
  • 1 can chick peas (or dried equivalent)
  • juice from 1/2 lemon
  • s/p

fry the ginger until slightly brown. add the chick peas and sautee until chick peas are lightly browned. add the greens, and when they’ve cooked down add the tofu. stir around until the tofu is warmed, then add the lemon juice, s/p.

a couple sips of ginger ale. chamomile tea.

January 30, 2010


January 30, 2010 - .  

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)


January 30, 2010 - .  

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


January 30, 2010 - .  

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)


January 30, 2010 - .  

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.)

January 29, 2010

katherine – VEGAN FAIL #2

January 29, 2010 - .  

I’m counting the Penguin Bay white wine from January 6th (which I later learned is not vegan) as my vegan fail #1 of the year, with some possible red wine fails along the way. This one is more shameful.

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

lunch: 2 roti pouches with potatoes ($2 each) and 2 vegan drumsticks ($1.50 each) from NY Dosas food cart

snack: pita bread with hearts of palm marinade

dinner (at potluck): wild rice salad that I brought (click for the recipe), chips and salsa, seitan curry, Blue Moon beer, and, here it comes, carrots and peas (not vegan*)


  • 6 cups water
  • 2 cups wild rice
  • olive oil (a couple T total)
  • red pepper flakes, salt, pepper
  • sage (1-2 T total if from dry or fresh leaves; if powder I bet you need less)
  • 6 cloves garlic cut into big chunks
  • 3-4 shallots, chopped fine
  • 1/2 c pine nuts
  • dash soy sauce
  • lemon juice (to taste; I used about 1-2T Goya and I bet with fresh lemon you need less)
  • vinegar (to taste; I used about 2-3T.  preferably use a flavor lighter than regular balsamic; I used pear-infused balsamic)
  • dash of hot sauce/sriracha (optional)
  • 1 pint cherry tomatoes, halved
  • 3-4 scallions, chopped

Boil water. Once boiling, add wild rice, red pepper flakes, salt and pepper, a dash of olive oil, and most of the sage (I had dry sage leaves that I crumbled; fresh would be best). Stir and then cover, reducing heat to medium-low. Ten minutes before the wild rice is finished cooking, add garlic.

Meanwhile, saute shallots in olive oil (also with sage, salt, and pepper) until clear. Also, dry roast (either in a stovetop pan or in the oven at ~350F, shaking frequently) pine nuts until they are just turning brown (DON’T BURN THEY ARE EXPENSIVE; with frequent turning they should take less than 10 minutes)

When the wild rice is done cooking, mix in the shallots and pine nuts, and let cool.

Once cool, add a dash of soy sauce (you don’t want to actually taste soy sauce; it just helped round out the flavor), lemon juice until you can just taste it, vinegar to taste, sriracha or hot sauce to taste (optional), cherry tomatoes, and scallions.

*I feel very stupid about this. I think I have become spoiled from hanging out with people who are aware of my veganism. Even at the holiday party for my job, they set up a chart of who was bringing vegan items, a separate vegan table, etc. It’s still always important to ask, and I don’t know why I didn’t today; I think it partly had to do with not knowing anyone at this potluck and feeling a bit uncomfortable calling attention to myself. Anyway, after putting my wild rice dish on the table alongside several obviously non-vegan items, there was a bowl of carrots and peas, and I assumed it was vegan. It’s funny, because I would never assume this at a restaurant; particularly at a “country-kitchen”-type restaurant, I would assume that most vegetable sides have butter. Later, after asking if the seitan curry dish was vegan (it was), the girl who brought the peas and carrots told me they had butter. It sucks because she was vegetarian and felt particularly bad about it, even though it was entirely my fault. VEGAN FAIL.


January 29, 2010 - .  

breakfast: pumpkin spice muffin with melted Earth Balance and a soy latte from Starbucks (I had a really bad morning an made it worse with this purchase)

lunch: leftover Chipotle Garden Blend Burrito and leftover soup

dinner: pizza from Bread and Brew.  If you are in DC you have to go there. Their happy hour pizza is $5.  I had the wild mushroom pizza with vegan cheese and arugula.  Yum.  I also had their vegan beef stew- it was pretty good.

desert: pumpkin spice muffin.  I need to finish these up before they go bad.  I made them a long time ago.  They have improved with time.


January 29, 2010 - .  

oatmeal with dried cranberries, pear, slivered almonds, almond extract, and agave

spelt blueberry muffin

hide bread with spinach, horseradish hummus (see previous posts… why did i make so much hummus? there’s still like half left)

there’s this restaurant within the whole foods here that is all vegan, mostly raw, mostly versions of usually non-vegan non-raw stuff (e.g. tuna salad, pizza, cheese spread). i had half a slice of raw vegan cheesecake and i wrote down the ingredients because it was really delicious and really expensive ($7 for the slice) and i want to attempt a recreation for less expensive. ingredients: cashews (soaked overnight i imagine), macadamias (in the crust), coconut oil, lemon juice, agave, water, medjool dates (in the crust), coconut (shredded, in the crust), vanilla, sea salt. i’ll let you know (of course) if i piece this together into a recipe. we also put fresh organic blueberries on top and brought coffee made from beans from central market (panama, i forget which brand, but it wasn’t anything special)

beer bread (see previous for recipe), split pea soup, steamed kale with sea salt; pink cara cara orange

republic of tea’s chocolate pecan red tea, sold exclusively at central market


January 29, 2010 - .  

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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!)

January 28, 2010

food relief for Haiti

January 28, 2010 - .  

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.


January 28, 2010 - .  

breakfast: blueberry and banana vegan, gluten-free muffin from Karen’s on Astor; coffee

lunch: lentil crepe with potatoes and veggies, served with soup and sides, from NY Dosas food cart

snack: rice crackers

dinner (cooked by Michael’s Aunt Joanne): lentil pasta, salad with avocado, Sabra ratatoulie, honeydew and blueberries, vegan chocolate cake with sprinkles

stacey- i ate a lot today

January 28, 2010 - .  

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


January 28, 2010 - .  

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)

dessertpreheat to 350. in a large bowl combine:

  • 1/4 c cocoa powder
  • 1/2 c turbinado
  • 1/2 c whole wheat flour
  • 1/4 c unbleached all-purpose flour
  • 2/3 c sesame seeds
  • 2 tsp baking powder
  • 1/2 tsp salt

in a medium bowl combine:

  • 1/2 c applesauce
  • 1/4 c non-dairy milk
  • 1/4 c melted earth balance, coconut oil, or oil of choice

add wet to dry, then fold in:

  • 1.5 c finely chopped pitted dates
  • 1/4 c finely chopped walnuts or almonds
  • 1/2 c dark chocolate chips

bake in small pan for 25 minutes (gooey and chocolate-y, good for immediate consumption) or more.


January 28, 2010 - .  

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.

January 27, 2010


January 27, 2010 - .  

breakfast: coffee

lunch: leftover udon with peanut sauce, leftover kale/cabbage, leftover grilled tofu

snack: artichoke heart and Great Northern bean marinade from Brooklyn Standard; Dandies original vanilla air-puffed marshmallows by Chicago Soydairy

Note: you can get one or more 10oz bags of these marshmallows for $6/bag with free shipping using this link

dinner: open-faced veggie burger on toast with lettuce and chipotle ketchup; tater tots with chipotle ketchup; pretzels dipped in leftover peanut sauce; mixed greens with Sesame Salad Dressing & Marinade from Gordon’s Pond in Shrewsbury, VT; Dogfish Head 60-minute IPA


January 27, 2010 - .  

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.


January 27, 2010 - .  

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.


  • 1 bottle shiner bock
  • 2 tsp active dry yeast
  • 1/4 c molasses (or honey, agave)
  • 2.5 c (+ about 1 c) whole wheat flour
  • 1.5 c unbleached all-purpose flour
  • 1/2 tsp salt
  • 1/4 c oil

the night before, open the beer and let it go flat.

dissolve yeast in 1/4 c warm water. let sit a few minutes until it smells yeasty and looks a little foamy, then stir in the molasses and mix. add flours and salt, mix. add oil and beer and mix to form a not-too-sticky dough (i had to add another 1/2 to 1 c of flour) and knead for 10 mins, until somewhat spongy. place dough in oiled bowl, cover with warm damp cloth, and let rise 45 mins/until doubled in size. punch down and divide into 2 or 4 loaves (i didn’t and my loaf turned out monstrously huge!) and place on oiled baking sheet. score twice on top of each loaf with knife, then let sit covered another 45 mins/until doubled, while oven preheats to 350. bake 30 mins.

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.


  • 2.25 c whole (not white) spelt flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c applesauce
  • 2 tsp canola oil
  • 2/3 c non-dairy milk
  • 2 tsp vanilla extract
  • 1 tsp lemon zest (optional)
  • 4-6 oz blueberries

preheat to 325. line/oil 12 c of muffin tin (i recommend reusable silicon liners). mix flour, powder, soda, salt. then add applesauce, oil, milk, extract, zest, and stir until batter is smooth. fold in blueberries. bake 22 mins.

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

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