breakfast: toast with pb and honey. oj.
lunch: honey wheat bagel with hummus from einstein bagel in hyde park. classic kettle chips.
snack: chocolate bunny grahms and oj. 1 saltine.
dinner: tj’s soy nuggets with bbq sauce. odds and ends made into fried rice (garlic, powdered ginger, carrot, celery, broccoli, snap peas, leftover brown rice, tamari, a bit of lemon juice). reed’s ginger brew.
chamomile tea with honey
hey i need some new shampoo and bodywash–does anyone have a brand they like which is definitely not tested on animals? a friend recently told me that a lot of companies that say it on the bottles are really just outsourcing their testing and then jacking up the prices anyway!
breakfast: macademia nut white chocolate Clif bar, coffee
lunch: leftover grilled tofu, leftover eggplant and sweet potato, leftover fava bean with broccoli rabe
snack: gross veggie chips
dinner: peanut sauce (1 onion, 5 cloves garlic, 1 cup pb, 3T sesame oil, 4T tamari, red pepper flakes, cayenne, black pepper, 2c water, 3/4 of a juiced lime) with pre-cooked frozen udon (2lb cooked), scallions, and grilled seitan with garlic; kale and purple cabbage roasted with olive oil, garlic cloves, onion, salt, and pepper, with red wine vinegar and 1/4 juiced lime added after roasting; Dogfish Head 90-minute IPA
breakfast: pumpkin spice muffin with melted Earth Balance- sadly, I still have more of these to eat. I also ate half of a peach before realizing it really wasn’t ripe (the problem of multitasking when you are half awake)
lunch: at Kababji Grill in Dupont Circle. They serve you pita chips with spices when you sit down. Although I don’t think the pita was made with eggs the wait staff couldn’t confirm that it wasn’t. Apparently the pita they use to make the chips and the pita they use in their sandwiches is bought and they do not have access to the ingredients. However, they also have a homemade pita (not sure what they typically use this for) that does not have eggs. They were extremely nice and made me pita chips using their own homemade pita. I split the Vegetables, Pickles and Olive appetizer. It was like the name says, nothing special, but good (the people I went to lunch with wanted it). For my main course I had a sandwich (they used the homemade pita) with portabella mushrooms and this amazing garlic spread. The spread is whipped and looks like it has dairy, but they assured me it is only garlic and oil. The sandwich was relatively cheap ($5) and filling (after eating all of the pita chips).
snack: leftover greens from sadza ne muriwo. They are finally finished. I will miss them dearly.
dinner: Heather provided me with an amazing southern style dinner. We had red beans and rice and hush puppies (my first ones ever). They were amazing.
desert: Heather also provided desert. We made smores over the stove. They were delicious. Heather’s brother gave her vegan marshmallows, graham crackers and chocolate for Christmas. Thanks for sharing Heather!
drink: Budweiser (40 ounce, shared with Heather)
oatmeal with dried cranberries, pear, agave, almond extract
big sur bakery hide bread that i made last semester and had in my freezer, toasted and topped with homemade horseradish hummus and spinach; grapefruit; medjool dates
apple; leftover bennu coffee
i had about ten minutes to eat an early dinner before class at 6 (right at dinner time wtf!!!!), so i microwaved leftovers (brown rice, black beans, chard) and added sriracha and bragg liquid aminos. please be advised this combination of sauces is slightly sickening; dried mango
i brought kim’s magic pop to share with my class, to a surprising lack of enthusiasm. i think it was due to the sound it makes when you hear somebody else bite into it (styrofoam-esque)
central market organics peanut butter and strawberry preserves on 365 brand mighty multigrain small batch bread (toasted)
breakfast: banana-pb-cinnamon oatmeal
lunch: cold leftover pasta with red sauce. spinach salad (i forgot to dress the salad before i took it to work so it was pretty unsatisfying)
departmental wine and cheese event: sparkling water (still a bit hung over from last night), tj’s pb-filled pretzel bites, other stuff.
2 ibuprofen: see above
dinner: pinto gallo, broccoli
dessert: annie’s chocolate bunny grahms
coffee on train
breakfast at Think Coffee: espresso, everything bagel with Tofutti cream cheese
lunch at Mamoun’s: baba ganouj plate ($5; comes with two pita, onions, tomato, and tons of baba ganouj with olive oil. I confirmed that they don’t use dairy; some people substitute cream for the tahini)
rice crackers, cucumber slices, baby carrots, dark chocolate
dinner (cooked by Jeanne): awesome grilled tofu (just sesame oil brush, salt, and pepper), fava bean puree with broccoli rabe, roasted sweet potato and eggplant, baby bok choy leftovers, spring mix salad with Sesame Salad Dressing & Marinade (from Gordon’s Pond in Shrewsbury, VT; no website but their phone number is (802)492-8282, and maybe you can order it. Ingredients: Olive Oil, Sesame Oil, Balsamic Vinegar, Spices. Suspiciously creamy and amazing), and red wine (may or may not be vegan)
breakfast: a large coffee with soy milk from Marvelous Market. Although their food is overpriced, their coffee is a good deal for vegans. If you ask, they will give you free soy milk to add to your coffee (unless you order a special drink e.g. latte- then they charge for soy milk). Also, after you buy 6 cups of coffee from them, your 7th is free. They also give you a discount if you have a reusable mug (not sure if it has to be their mug, but I have seen people get the discount who have a Starbucks mug).
lunch: leftover israeli couscous with baked tofu and broccoli
dinner: leftover veggie paella (it was much better as leftovers. the flavor really soaked in) and leftover vegan meatloaf.
desert: Turtle Mountain (Purely Decadent) cookies and cream ice cream
breakfast burrito with amy’s traditional refried beans, fried potatoes, roasted tomato salsa, baby spinach, avocado in a mission tortilla; grapefruit
whole foods everything bagel with homemade horseradish hummus and baby spinach; heirloom navel orange
coffee at bennu; dried pineapple and papaya
brown rice, black beans, steamed red chard, steamed plantains, sriracha
purely decadent coconut milk ice cream in vanilla bean flavor (it’s the same brand as soy delicious), with vivani 100% organic dark chocolate + green tea bar, melted in the microwave in a tiny bit of soymilk and drizzled on top
breakfast: banana bread, oj
lunch: pasta with red sauce Click for the recipe.
(you all know how to make a red sauce so i won’t bore you with instructions)
and broccoli
snack: reed’s ginger brew
dinner: gallo pinto and spinach salad. last piece of banana bread.
snacks at reading group: annie’s chocolate bunny crackers, mixed Deluxe nuts, pineapple, way too much riesling from my friend’s uncle’s winery
brunch: coffee; toasted everything bagel with Tofutti cream cheese, avocado, onion, and sliced cherry tomatoes
cucumber slices, celery, carrot sticks, avocado, rice, wine crackers, whiskey, and Sparks during Jets game
dinner (at Kampuchea in Manhattan, NY): pickle plate appetizer, vegan entree (there was nothing vegan and hardly anything vegetarian on the menu, but the cook made some stewed tomato, kale, and eggplant served with jasmine rice), “Bamboo Train” drink with tequila, cucumber, agave, lime, maraschino, and absinthe. I didn’t ask if the tequila had a worm; can I blame it on the tequila?
at White Rabbits show: sip of Sierra Nevada (vegan)
breakfast: apple with peanut butter
lunch: leftover Chipotle from wednesday (see yesterday’s post) and leftover pad se-eu (without egg, fish sauce, oyster sauce) from Bambu (see yesterday’s post)
snack: I made pumpkin spice muffins with some of the pumpkin puree I made earlier this month. The muffins are pretty gross. I was really tired while cooking and didn’t realize that the recipe I used was low fat (i.e no oil or butter). They also could have use more sugar. Click here for the recipe, but beware: you need to add fat!
dinner: I made veggie paella with Shelley and Eva. I didn’t taste like traditional paella (at least not how I remember paella), but it was good. Click for more information
snack: a second pumpkin muffin. I smeared it with earth balance and cinnamon sugar- it tasted much better
drink: Pilsner. I just realized I haven’t written to the company to confirm it’s vegan. Barnivore says it is.
spelt blueberry muffin (see previous); grapefruit
argo vanilla rooibos tea; kashi blackberry graham cereal bar
whole foods’ bakery everything bagel with spinach and homemade horseradish hummus; pink cara cara navel orange; whole wheat fig bar from vegan cookies invade your cookie jar
handful of mareblu naturals trail mix crunch; handful of kumquats
baby carrots and out to lunch chipotle-sun dried tomato hummus; central market organics blue corn tortilla chips and homemade horseradish hummus
pizza: spelt-rosemary crust topped with five minute tomato sauce, mushrooms, zucchini, avocado, tomato, crumbled tofu, basil, sage; chianti (i forgot to note the name); kumquats
breakfast: oatmeal with bananas, pb, cinnamon, salt, brown sugar, soymilk
dinner: leftover gallo pinto, spinach salad with vinagrette. glass of 3 buck chuck (red)
banana bread
lunch on another sleeping-til-noon Saturday: coffee, sandwich with (are you ready for this?) bread, peanut butter, banana slices, agave nectar, and dark chocolate chunks
pretzels
snuck into Crazy Heart: cup of coffee
dinner at Japan Inn (Bronxville, NY): miso soup (with non-fish base), agedofu (deep-fried tofu; need to specify without bonito), avocado roll, vegetable spring roll, Sapporo beer (vegan according to Barnivore. Also, according to the Sapporo USA website (so perhaps only relevant to what is brewed in the USA):
Q. Is Sapporo Beer suitable for vegans?
A. Yes. No animal products are used in the production of Sapporo’s beers.
However, they also say:
Q. Is Sapporo made from fish?
A. NO!! You can’t brew beer with fish.
which makes me think they aren’t necessarily considering isinglass (fish bladder) that is often used in beer clarification. Hopefully that means they don’t use it themselves.)
brunch: 3/4 of a Chipotle “garden blend” burrito. I bought the burrito on 1/21, but did not eat it because my office ended up ordering pizza for luch.
dinner: Chinese takeout from Bambu. I ordered Pad Se-Eu and Moo Shoo Vegetables without egg, oyster or fish sauce
breakfast burrito with amy’s traditional refried beans, fried potatoes, spinach, avocado, salsa huichol; grapefruit
finished off the leftover dal, livening up the last serving by adding avocado and sriracha (click here for an interesting nytimes article about sriracha)
leftover bennu coffee and kim’s magic pop (video about kim’s magic pop). i have this new thermos which is totally amazingly leakproof. this is great because i usually want about half a cup of strong-brewed coffee shop coffee; when it’s in my thermos, i can take the rest home and microwave it later instead of wasting it, and i also get two different caffeine buzzes for my $1.50!
gala apple
i made my favorite salsa for a potluck and also brought kumquats and dessert: nadamoo (local company, vegan/gluten-free ice cream made from coconut milk, brown rice, and agave) in coconut flavor with mangos, strawberries, and fresh mint on top. other people made guacamole, mexican-style rice, and a delicious salad with several different kinds of citrus mixed with red onion and mint. i also had two IPAs and can’t remember the name of either!
breakfast: oatmeal with pb, banana, cinnamon, brown sugar, soymilk, salt
lunch: spinach salad and a smart dog wrapped in bread with katsup
dinner: @ the counter burger, home of my favorite vegan burger in chicago. they also have amazing sweet potato fries! one note thing to know about counter burger: they put butter on the bun, so you have to specifically say no butter. apparently a lot of places do this, so if you’re getting a veggie burger you might want to ask about it. anyway, my burger had grilled onions, cranberries, greens, tomato, and sauteed mushroom on top, and came with a soy ginger glaze.
snack we snuck into the movie theater: reed’s ginger brew (so good! my first time having it) and homemade banana bread which i’m not going to link to because it turned out super dense, just like my banana bread always does. does anyone have a solid banana bread recipe which does not produce a block of cement?
breakfast: coffee; vegan and gluten-free strawberry and peach muffin from Karen’s on Astor (I was skeptical, but this muffin was AWESOME. next time I’ll ask them what kind of flour they use.)
lunch: leftover ziti and spinach
snack: half of a scallion pancake, pretzels
dinner: quesadillas with flour tortillas, vegan mozzarella cheese, Smart Ground Mexican Style vegan ground “meat”, cherry tomatoes, onions, and hot sauce; guacamole (just avocado, cherry tomato, onion, lime, cilantro, salt, and pepper); bok choy and garlic sauteed in olive oil; Lake Superior Brewing Company “Sir Duluth Oatmeal Stout” (may or may not be vegan; pending email clarification), Dogfish Head 90-minute IPA (vegan)
breakfast: none
lunch: leftover greens from sadza ne muriwo without the sadza and an entire pizza from Alberto’s (veggies, no cheese). It’s pretty good pizza, but not cheap. There are better places in the area for vegan pizza. I had Alberto’s because my work ordered it.
dinner with Eva: Mustard and turnip greens sautéed with onions, garlic and a little soy sauce. Baked sweet potato fries with a lot of oil and garlic (very good but a little oily). This was the first time I have ever had mustard and turnip greens. They are very good.
drinks: 2.5 Budweisers. I previously emailed the company to confirm which of their products are vegan.
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