January 22, 2010


January 22, 2010 - .  

spelt blueberry muffin (see previous posts); texas valencia orange; twinings red bush tea

toasted everything bagel from whole foods’ bakery; leftover dal + spinach. i need to get back into cooking-for-one mode so i don’t continue to end up eating the same thing for a week!

house coffee at bennu

leftover quinoa and black beans tossed with freshly steamed chard and plantains; shiner bock (vegan according to barnivore). click here to read about steaming plantains.

sidein my experience, the most common way to prepare plantains is slicing and pan-frying. this is a lower-fat alternative based on preparation of a certain kind of banana found in southeast asia that gets really sweet when steamed. i boiled water in a pot, sliced the peeled plantain in thick slices into a steamer basket, and let them steam until each slice was tender all the way through–just a few minutes. the longer they steam the sweeter they get. eat them plain as a snack, seasoned with sea salt (brings out the sweetness), sprinkled with brown sugar, or tossed with lightly seasoned beans, grains, and/or veggies. this time i added beautiful organic red chard to the pot to steam with the plantains, waited until both the chard and the plantains were intensely colored, and used them to liven up some leftover black beans and quinoa, along with a sprinkle of sea salt. note: steamed plantains do NOT make good leftovers because they get very slimy.

peanut butter blondies from vegan cookies invade your cookie jar, substituting dark chocolate chips for the peanuts sprinkled on top; homemade soy milk


January 22, 2010 - .  

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.


  • cooked rice
  • cooked black beans
  • tons of minced garlic
  • tons of minced ginger
  • yellow onion, finely diced
  • green pepper, finely diced
  • cumin
  • oregano
  • chili flakes and/or cayenne and/or chipotle
  • tomato paste
  • diced cilantro (cilantro haters could probably use parsley)
  • lime juice

heat oil in a pan (i used canola because i wanted the garlic and ginger to get a little crispy). add the garlic and ginger, fry till brown, then add the onion. after a minute or two, season with cumin, oregano, whatever form of chile you’ve chosen, and some salt to help the onions sweat. cover, stirring occasionally, until onions are soft. add a little more oil if you want the dish to be a bit crispy, and then the rice, beans, and tomato paste. sautee uncovered until the tomato paste mellows out a bit, and add the lime and cilantro just before you take the dish off the heat.

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

January 21, 2010


January 21, 2010 - .  

coffee on train

breakfast at Think Coffee: vegan cupcake (Emily and Marcy, I am confident in labeling this a cupcake. No fruit or other nonsense, major frosting, and sprinkles), double espresso

lunch: leftover chipotle rice with corn and barbecue tofu; leftover artichoke, chickpea, olive, and roasted red pepper dish

dinner (delivery from Joe’s Fleetwood Pizza): ziti with tomato sauce, spinach and garlic sauteed in olive oil

glass of Paraduxx red wine. May or may not be vegan; pending email confirmation.


January 21, 2010 - .  

breakfast: banana

lunch: an entire pizza from Alberto’s.  I left off the cheese and had peppers, onions, mushrooms and olives.  It was not cheap, but work bought it for me.  The person I spoke with at Alberto’s told me that there is no eggs or dairy in their sauce or dough.

snack: grapes, another banana

dinner: lots and lots of popcorn.  I had regular popcorn and the black kernel kind.  I added nutritional yeast and braggs to it (thanks Owen).

snack: leftover isreali couscous with baked tofu (see previous recipes)

update: I emailed Unibroue (who makes Maudite beer which I tried on 1/15/2010) to find out if their beer is vegan. Click for their response.

Dear Stacey,

Thank you for your interest in Unibroue and its products.

In response to your inquiry, we are happy to attest that no animal ingredients are used in Maudite or in any of our beers (except for Honey in our U Miel brand).

Lyne Brochu
Sleeman Unibroue Inc.

I also emailed Budweiser to find out about their beer. Their response.


Thank you for taking the time to write and ask about Budweiser.

Anheuser-Busch beers are brewed around the world using water, yeast, barley malt, hops and cereal grains (such as rice, corn, or sorghum).

None of our Anheuser-Busch brewed beers or other products contain any animal ingredients (such as milk, eggs, etc), or process aids such as isinglass or gelatin, except for Michelob Honey Lager and Michelob Honey Wheat, which use real honey, and Budweiser and Bud Light Chelada, which contain Clamato.

Stacey, thanks again for your interest.  We hope that this information is helpful!

Your Friends at Anheuser-Busch
Customer Relationship Group
1-800-DIAL-BUD (1-800-342-5283)


January 21, 2010 - .  

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


January 21, 2010 - .  

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!

January 20, 2010


January 20, 2010 - .  

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)

stacey-ummm…did I really learn a lesson?

January 20, 2010 - .  

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


January 20, 2010 - .  

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

marcy – eating pretty much the same thing as yesterday

January 20, 2010 - .  

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

January 19, 2010


January 19, 2010 - .  

breakfast: 2 slices toast, both with Earth Balance, one with strawberry jam; coffee; blueberries

lunch: lunch as NY Dosas food cart. 4 vegetable pancakes served with chutney and other sauces (I need to figure out what these are exactly; one is green and one has coconut…) and samosa ($6). Also, 2 vegan wings with sugar cane stick (2 for $3). Oh, and complimentary soup. This place is amazing.

snack: leftovers of above, orange juice, soymilk

dinner: dry leftover Chinese-take-out white rice reconstituted with tomato sauce, tomato chunks, chipotle peppers in adobo sauce, balsamic vinegar, olive oil, water, salt, pepper. Tofu and cherry tomatoes baked in the leftover barbecue sauce from 1/13. Dogfish Head Burton Baton (vegan). Sparks (ONE OF FEW REMAINING CAFFEINATED SPARKS. New option: Joose).

stacey- lesson learned…hopefully

January 19, 2010 - .  

In terms of food/drink, this day started out poorly and did not get better.  It’s obvious, but eating high calorie, processed food with little or no nutrition is not good for me or the environment.  Hopefully, tomorrow I will do better.

Breakfast: Starbuck’s soy latte (yes, I know how wrong this is)

Lunch: almost an entire box of Wheat Thins (almost as gross as the starbucks) and vegan mac and cheese from Soul Veg.

Dinner: Pupmkin seeds and Turle Mountain Purely Decadent Gluten Free Cookie Dough ice cream (not the one with coconut milk- there is something strange about flavored ice cream and coconut milk).


January 19, 2010 - .  

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)


January 19, 2010 - .  

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

January 18, 2010

austin hotspots

January 18, 2010 - .  

i’m back in austin and thought i’d do a little bonus post about some of my favorite vegan hotspots here.  i don’t eat out very often here, and in the 3 months i’ve lived here i’ve been to a bunch of places that are great for vegans, which i want to mention since i probably won’t make it back to all of these places soon.  also handy as a guide for where we can go when you all come visit me.  here’s a list of where all i’ve been so far:


  • casa de luz. vegan, macrobiotic, organic, and all-you-can-eat.  the menu changes at every meal, including weekend brunch, so you don’t know what you’re going to have until you get there, but you can look at past menus on the website to get an idea, and it’s always good.  this is my favorite restaurant in austin.
  • mr. natural. tex-mex, cafeteria-style, mostly vegan including a case full of delicious-looking desserts.
  • mother’s. really nice atmosphere and good food; about half the menu is vegan. i had a great bbq tofu sandwich.
  • el chile and el chilito. right around the corner from me in cherrywood, el chilito is a taco stand with good vegetarian burritos (you don’t even have to ask for no cheese or sour cream because those actually cost extra) and great salsa.  el chile is its sister sit-down tex-mex restaurant where i had veggie enchiladas in red sauce, hold the cheese.  good place to take parents!
  • kerbey lane cafe. open 24 hours; ask what the vegan pancake of the day is. i had the blueberry and they were great.
  • cheer up charlie’s. just converted from trailer to restaurant. i’ve actually only had their raw chocolates, but the lunch menu looks great and supposedly they have a vegan barbecue/dance party every saturday at midnight.
  • counterculture. trailer with picnic tables. i enjoyed the bbq jackfruit sandwich, but they were out of several other things from their small menu, so that was kind of disappointing. go early.
  • clay pit. pretty good indian food, none of the curries are made with ghee. i didn’t ask specifically about the naan, but it didn’t come all slathered in butter, which made me feel okay about eating it.
  • titaya’s thai cuisine. not the best thai food i’ve ever had, but they had vegan items specified in the menu, asked if i wanted eggs in my pad thai (fortunately, since i had forgotten to specificy), and offered brown or white rice with the curries.
  • aster’s ethiopian restaurant. there are a couple others in austin and i have yet to compare, but aster’s is pretty good and has a reasonable lunch buffet.
  • veggie heaven. this place seems to get great reviews, but i was honestly a little disappointed.  i had a stir fry which i felt i could have made myself. i think the thing people rave about it some deep-fried, saucy, soy protein thing that sounded reminiscent of the taste of nirvana at the mandarin in oberlin, which brings back some bad memories of lying on the couch with a tummy ache after an uncontrollable gorge..

grocery stores:

  • fiesta. interesting produce, great world cuisine sections, adequate bulk section, best prices.
  • whole foods. the flagship store is in austin. vegan everything, lots of it made in-store.
  • central market. like a smaller whole foods; excellent bulk section.
  • wheatsville co-op. i actually haven’t been here yet! but i’ve gotta go try the popcorn tofu po’ boy from their deli, i’ve heard it’s great.


  • hey cupcake. cupcake trailer with at least one kind of vegan cupcake everyday. i had the vegan banana walnut, which was great although i had been hoping for something chocolate-y. you gotta take what you can get.
  • daily juice. excellent juice, assorted vegan snacks. i think there’s one location with actual food.
  • green cart. no longer a trailer, now a catering company which provides 3 kinds of vegan wraps (and 1 vegetarian wrap) to coffee shops and grocery stores around austin. i’ve had green cart wraps at bennu.


January 18, 2010 - .  

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?


January 18, 2010 - .  

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.


January 18, 2010 - .  

Pre-brunch snack: pumpkin seeds, cashews

Brunch: falafel from Amsterdam Falafel

Post-brunch drink: Pilsner

Dinner: shrimp basket with lemon pepper fries and chicken sandwich with potato salad (of course everything was vegan) from Brookland Cafe.  The used to have vegan Wednesday’s where only vegan food was served and they had specials in addition to their regular vegan options.  The owner told me they have done away with vegan night.  If you live in DC and like fake meat (every once in awhile) I encourage you to go there and ask them to bring vegan night back.  While I was in the restaurant a man and his son came in asking about vegan night!  Also, there was/is this really awesome vegan woman who works there.  I have not seen her the last couple of times I’ve gone, but hopefully she will be back.  As a side note for those in NY: I believe the meat comes from  May Wah in NY, but I have never asked.


January 18, 2010 - .  

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)

saucepulse a handful of chopped carrot in the food processor until minced.  then add the following, listed by quantity in descending order:

  • tahini
  • water
  • shoyu
  • lemon juice
  • minced fresh ginger
  • minced garlic

and pulse until smooth.

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

dessertput a tablespoon or two of soymilk in a pot and heat until just boiling. stir in a handful or two of vegan chocolate chips until melted and smooth. adjust ratio of soymilk to chocolate chips to achieve desired pour- or spreadability. use immediately to pour over ice cream, let sit at room temp to form a spreadable frosting, or refrigerate for moldable consistency (e.g. to make chocolate truffles).


January 18, 2010 - .  

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).

entreei used a mixture of cornmeal, cumin, s/p. as a dry rub. i usually don’t bother with a cornstarch or whatever liquid because rubs tend to stick on tofu really well anyway. then i just fried them in a little bit of oil.

smothered in bbq sauce.

snack: apple and pb

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


to avoid spending an hour on this post, i’m just going to say what’s in each layer and leave the rest up to your capable imaginations.

lentils with salt and basalmic

carrots, celery, onions, thyme, in a quick gravy (i cheated and used cornstarch and tamari), salt

mashed potatoes with soymilk, fresh rosemary, s/p

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