homemade whole wheat cinnamon raisin bread, toasted

last of: orzo, chickpeas, dandelion greens, spicy tomato-basil sauce; fresh rosemary from a friend’s garden; texas sweet orange

banana date scone made by my housemate from veganomicon; leftover bennu coffee

split pea soup from freezer (recipe from the vegan table) with salsa huichol, molasses beer bread from freezer; more beer bread, toasted with strawberry conserve

dark chocolate covered sandwich cookies and dark chocolate covered raisins from central market bulk bins

homemade whole wheat cinnamon raisin bread, toasted; texas sweet orange

leftover bennu coffee; 1/2 lemon poppyseed cookie and tahini lime cookie (see yesterday’s post)

leftover orzo, chickpeas, spicy tomato-basil sauce, raw dandelion greens, fresh rosemary

1/2 lemon poppyseed cookie and tahini lime cookie…

small jonagold apple

homebrewed lager + tastes of hops (ick) and malt (yum) + a homebrewed belgian double (guess what i was doing!)

cornflakes with raisins and soy milk

sushi-themed potluck: seaweed salad; sushi with sweet potato, avocado, beet, green pepper, sprouts, chives, spinach, umeboshi plum; lemony saketini; strawberries and kiwi; chocolatier dark chocolate with lavender flowers

oatmeal with diced anjou pear, almond extract, almond milk

mini-lunch of samples and “samples” at central market: onion crackers with red relish, chips with burnt orange salsa, honey Os, yucca chips, magic pop with peanut butter and agave, many different kinds of bread, cherry tomatoes, at least 5 different kinds of citrus, dried cantaloupe, dried pear, dark chocolate covered coffee beans, dark chocolate covered sandwich cookies. i love fridays at central market!

multi-grain tortilla with fava bean puree, roasted hot green pepper, spinach, ginger-miso dressing; grapefruit; spelt zucchini muffin

small gala apple

leftovers: orzo, chickpeas, dandelion greens, spicy tomato-basil sauce

palo alto reserve red wine, no idea if it was vegan..

baked a half batch each of tahini-lime cookies and nyc black and white cookies from vegan cookies invade your cookie jar. for the black and whites, i didn’t make the frosting, but added extra orange and lemon zest, lemon juice, and poppy seeds to make big, fluffy lemon poppyseed cookies

fresh ginger tea

homemade whole wheat cinnamon-raisin bread from freezer, toasted; texas grapefruit

multigrain tortilla with fava bean puree, kalamata olives, roasted hot green pepper, spinach, ginger-miso dressing; spelt zucchini muffin with lemon buttercream frosting (even though i made this frosting myself and i know it’s solid crisco, earth balance, and powdered sugar, i can’t stop eating it); texas sweet orange

yogi goji berry flakes & clusters cereal with added unsweetened dried coconut and homemade soy milk; dried pineapple and mango

orzo, chickpeas, lightly steamed dandelion greens, and spicy tomato-bail sauce, adapted from a past issue of bon apetit magazine; a friend’s homebrewed lager. click here for tomato sauce recipe.

ibarra mexican hot chocolate prepared with unsweetened vanilla almond milk

cornflakes with raisins and soy milk; tiny banana (they are now overripe)

multigrain tortilla (central market tortilleria) with fava bean puree (turned out weird, i’ll try making it again and post the recipe if it is more successful), roasted hot green pepper, olives, spinach; texas sweet orange; spelt zucchini muffin

coffee at bennu; small gala apple

brown rice, black-eyed peas, steamed collard greens, sweet potato, honey mustard sauce, and louisiana hot sauce; texas sweet orange. the sweet potato was partly undercooked because i was too hungry to wait. i don’t recommend this (the undercooked parts tasted strangely like twizzlers…). click here for the honey (or agave) mustard sauce recipe.

treats from whole foods bulk: chocolate covered sour cherries, dr. chocolate, peanut butter chocolate pretzels

ginger mint tea (fresh ginger + fresh spearmint leaves, steeped in hot water)