breakfast: honey-os with soymilk, oj (i think i ate the last of my honey-os, so stay tuned for a different breakfast tomorrow)

lunch: last of the fried tofu and salad

snack: ants on a log

dinner: potluck! a lot of people accommodated my veganness, which was great, so i ate too many different things to post here. instead, i’ll just talk about the thing that i brought: inspired by a side dish at irazu, i decided to attempt gallo pinto, a variation on rice and beans. Click for the recipe.

oh, i also tried turkish delight for the first time tonight. i thought that it was pretty gross and almost spit it out, but half an hour later i ate some more. i thought it was gross the second time too. so, not sure what to make of that, but glad i have you guys here to share that experience with.

drinks: a couple gin and tonics with lime

blueberry spelt muffin (see yesterday’s post); twinings sunset rose red tea

central market brand organic honey-sweetened peanut butter and central market brand strawberry preserves on rudi’s organic bakery spelt bread; baby carrots

everything bagel from whole foods’ bakery; heirloom navel orange; kashi blackberry graham cereal bar; handful of crystalized ginger pieces

leftovers: kale, quinoa, black beans with the last of the carrot-tahini dressing; central market organics blue tortilla chips dipped in out to lunch chipotle-sundried tomato hummus; grapefruit

breakfast: honey-os w/ soymilk, oj

lunch: pb&j, kettle chips with salt and black pepper

dinner: hummus veggie wrap from cedars, which i believe we already linked to earlier. comes with incredibly greasy fries, salad. i ate half and took a break for an hour and then ate the other half!

breakfast: Cheerios with Trader Joe’s soymilk, coffee

lunch: leftover rice and tofu from yesterday’s dinner; leftover chickpea+artichoke heart+olives+roasted red pepper

snack: pretzels dipped in Tofutti cream cheese (tastes like pretzels dipped in Tofutti cream cheese!)

dinner: fajitas (tortilla, vegan refried beans, avocado, sauteed onion+pepper+broccoli, lettuce, tomato)

frothed soymilk and almond milk mixture with mint tea (simply steep the tea bag in the frothed milk. thank you to Stacey’s mom for the idea)

breakfast: none, I didn’t have time (a poor start to the day)

lunch: leftover sadza ne muriwo (see recipe from 1/14/2010).  I REALLY recommend making this.  It is amazing.  Thanks Crispen!

snack: banana, grapes, I finished the box of wheat thins (there were only a few thins left)

dinner: Marmalade tofu with lemon pearl couscous and broccoli (based off this recipe).  I think baked tofu is my favorite way to eat tofu.  If you have any good baked tofu recipes you should let me know.  Katherine, made an amazing marinade right before Thanksgiving.  Katherine, do you remember what you put in it?

desert: I made pumpkin muffins with Erica (my housemate).  The pumpkin puree was from the pumpkin I baked last week.  Erica liked the muffins, but I didn’t so I am not going to post the recipe.

snack: pumpkin seeds

breakfast burrito: mission tortilla, amy’s traditional refried beans, avocado, spinach, salsa huichol; grapefruit

batter for black and white cookies from vegan cookies invade your cookie jar. i’m not sure what i did wrong but the actual cookies turned out really weird!

leftover dal + spinach

super sweet and delicious heirloom navel orange from central market

kale, quinoa, and black beans with leftover carrot-tahini dressing; texas valencia orange

spelt blueberry muffin, recipe from the babycakes nyc cookbook; blueberries

breakfast: honey os (because i scoff at the plight of bees), soymilk, oj.

lunch: that salad (did i mention that i’m putting a homemade balsamic vinaigrette on it? it’s balsamic, olive oil, stone ground mustard, s/p) , that tofu, that bbq

obligatory purchase at coffee shop in which i was studying: green tea @ third world cafe. this place has a few viable vegan options, but it’s ridiculously expensive ($9 for some hummus and vegetables!!)

snack: a banana and half of a grapefruit izze pop (in texas we would call it an izze coke) that my professor was kind enough to share with me

dinner: shepherd’s pie!!!!!!! also a masala burger

dessert: dried cranberries, chocolate chips, almonds in peanut butter

breakfast burrito with amy’s traditional style refried beans, cubed and pan-fried potatoes, spinach, and salsa huichol wrapped in a mission brand fajita grande tortilla. it’s surprising how many tortilla brands use dairy products as dough conditioners! mission brand tortillas have a disturbing number of ingredients and preservatives, but they are vegan (and a huge bag lasts a long time in the fridge).

everything bagel from whole foods’ bakery; masoor dal (red lentils) from the vegan table

ginger peach tea

leftover quinoa, kale, and yam; kim’s magic pop dipped in coffee. click here for a video that explains (sort of ) the magic of magic pop! it’s available at central market, and according to this video will be available in all american supermarkets by 2010..?

apple; deluxe cocoa brownie with chocolate ganache frosting (see previous day’s post for links)

breakfast: honey os, soymilk, oj.

lunch: that same salad with those same leftover tofu sticks in bbq

snack: ants on a log (pretty much the only situation in which i find raisins to be desirable)

dinner: leftover shepherd’s pie

dessert: dried cranberries, chocolate chips, almonds glopped in peanut butter

11am! in your face, katherine

does anybody have a good hummus recipe? for some reason i always just try to put everything that should be there in a food processor but it turns out weird and then i feel like i should eat it anyway and then after i eat it i don’t want hummus again for several months. you know?

breakfast: toasted everything bagel with Tofutti cream cheese, coffee

lunch: leftover pasta casserole, leftover wild rice, leftover coleslaw

snacks: pretzels, blueberries, raw veggies (cherry tomatoes and cucumber slices), organic Fair Trade Certified Swiss Dark Chocolate with mint crisps from Whole Foods (365 brand)

dinner cooked by Jeanne: portabella mushroom on top of lettuce and brown rice, covered with chickpeas, artichoke hearts, black olives, roasted red peppers, and vegan cheese. Screwdriver.

oatmeal with chopped pitted dates, crystalized ginger, turbinado, orange zest

everything bagel from whole foods with avocado; baby carrots and out to lunch’s chipotle-sundried tomato hummus from central market

kim’s magic pop: one plain, one with strawberry preserves

roasted yam with toasted sage crumbled on top; quinoa; boiled kale with a dressing i made by dumping a bunch of unmeasured stuff in the food processor while accidentally looking at two recipes at the same time. (“recipe” here)

deluxe cocoa brownies from vegan cookies invade your cookie jar, with the easiest chocolate ganache (click here for my go-to recipe)

breakfast: honey-os with soymilk, oj.

lunch: spinach salad with carrots, snap peas, dried cranberries, pine nuts, fresh basil, tomatoes (this is one of my periodic attempts to eat more raw food). breaded tofu sticks (recipe).

smothered in bbq sauce.

snack: apple and pb

dinner: shepherd’s pie! Click for the recipe.