February 23, 2010

katherine

February 23, 2010 - .  

breakfast: Cheerios with soymilk; coffee from Brooklyn Standard

lunch: everything bagel with Tofutti cream cheese and olives, $2.72 including tax, from Giant Bagel Shop; rice crackers

snack: more rice crackers

dinner: raw kale salad from same recipe that Stacey and I tried at Rooting DC a few days ago (click for the recipe);

salad
Adapted from the recipe by Tracye McQuirter, byanygreensnecessary.com

  • 1 bunch kale, washed and chopped small. Spin to dry.
  • 2 T olive oil
  • 1 T Bragg’s liquid aminos (use soy sauce if you do not have Bragg’s)
  • half a red onion, chopped small
  • 2 cloves garlic, minced
  • 6 cherry tomatoes, quartered
  • 2 T nutritional yeast
  • 1 avocado, peeled and chopped

Toss kale in oil and Bragg’s, and let marinate for at least ten minutes.  Add onion, garlic, cherry tomatoes, and nutritional yeast, mixing thoroughly to incorporate the nutritional yeast.  Add the avocado just before serving so that it doesn’t brown.

soba (buckwheat) noodles dipped in soy sauce+wasabi+green onions;
agedofu and sauce (click for the recipe)

entreeTOFU

  • 2 blocks tofu
  • a few T of corn starch
  • enough canola oil to fill a skillet to 1/2 inch
  • enough water to fill a bowl to 2-3 inches
  • 2 T toasted sesame seeds (preferably black)

Towel-dry and then press the tofu (wrap it in a towel, and put a skillet or a few books on top), for an hour if possible.  While the tofu is being pressed, prepare the sauce (see sauce recipe a couple paragraphs down).

Start boiling the water in one pan (once it boils, lower heat but maintain a simmer) and heating the oil in a skillet (for a couple minutes until it is hot, but not burning/smoking).

Cut the pressed tofu into large cubes (about a cubic inch).  Dip the tofu into a small bowl with the corn starch, turning the tofu to thoroughly cover all sides. 

Place the starch-covered tofu in the hot oil and let fry for several minutes until the bottom starts to brown.  Once it starts to brown, flip the tofu to cook the other side.  While the second side cooks, pour the boiling water into a bowl.  Once the tofu has browned on all sides, remove it from the oil and place in the hot water.  Then remove it from the water and place one side in a bowl with the sesame seeds to coat.  Serve sesame-seed-side-up in a bowl with the sauce.

SAUCE

  • 1/4 c shiitake mushroom broth (I buy dried shiitakes from H Mart, and simmering a handful of these in water makes mushroom broth
  • 3 T soy sauce
  • 3 T rice vinegar
  • 1 clove garlic, minced
  • 1 scallion, chopped
  • 1 T grated fresh ginger
  • 1/2 tsp sesame oil
  • 1/4 tsp red pepper flakes

Combine all ingredients.

late night snack: Purely Decadent Dulce de Leche soy ice cream

stacey

February 23, 2010 - .  

breakfast: Oats with water and salt

lunch: leftover three bean salad (recipe previously posted by Katherine) and a lot of pretzel sticks and pumpkin seeds

coffee with free soy milk from MarvelousMmarket

dinner: whole wheat spaghetti with store bought pasta sauce, Follow Your Heart vegan cheese and these vegan chicken strips from Trader Joe’s (they aren’t very good)

emily

February 23, 2010 - .  

oatmeal with almond extract, almond milk, diced anjou pear

smart dog on beer bread with mustard, horseradish, spinach; grapefruit

same dinner as yesterday: olive oil-crusted chickpeas and black-eyed peas, brown rice, steamed collard greens, ginger-miso sauce; lots of dried mango

ibarra mexican hot chocolate prepared with unsweetened vanilla almond milk (original unsweetened is better for this purpose, but unsweetened vanilla is second best)

marcy

February 23, 2010 - .  

blueberry muffin from freezer with earth balance. oj.

2 (!) trader joes masala burgers on a tjs english muffin with bbq sauce and garlic sprouts. apple sauce cup.

a whole bunch of snacks at departmental wine and cheese event. my favorite is still tj’s dark chocolate covered pretzels

lentil soup from some falafel place

February 22, 2010

katherine

February 22, 2010 - .  

breakfast: Cheerios with soymilk; coffee

lunch from NY Dosas food cart: one vegan drumstick with sauce ($1.75); wheat+rice crepe with vegetables and complimentary sambaar soup and coconut chutney ($6); ginger beer ($2)

snack: rice crackers; iced coffee from Gorilla (complimentary when you buy beans)

dinner from Bedouin Tent in Brooklyn: half of… small grape leaves plate (best grape leaves I have ever had); small hummus plate; small lentil/bulgar salad with thin caramelized onions; small beet salad; small fava bean/parsely/tomato salad; complimentary, freshly baked pita (maybe with the hummus?) plus one more piece of pita. All the salads were $4, the bread is $1.

stacey

February 22, 2010 - .  

breakfast: coffee from Marvelous Market and an apple

snack: bread with horseradish hummus

lunch: Baja Fresh side of beans and rice.  It used to be $1.75, but they just raised it (it’s about $2.75).  Not nearly as good of a deal, but still ok.

dinner: Joe’s O’s from Trader Joe’s

emily

February 22, 2010 - .  

oatmeal with almond extract, almond milk, and diced pear

mini everything bagel with the last of the hummus and baba ganoush, plus avocado and paprika; last of the never-ending kumquats; last spelt blueberry muffin from the freezer; coffee

slightly weird but rather successful mediterranean-soul food fusion: cooked chickpeas and black-eyed peas (pan fried in olive oil until crusty and golden), brown rice, steamed collards, all covered in ginger-miso dressing (recipe from whole foods); ate de membrillo y guayaba (see previous). click here for ginger-miso dressing recipe

sauce
pulse in food processor/blender until creamy:

  • a 2-in piece of fresh ginger, coarsely chopped
  • 2 tbsp white miso
  • 3 tbsp tahini
  • 1/2 c water
  • 3 tbsp lemon juice

spelt zucchini muffins from the babycakes nyc cookbook, with a few adaptions. i made them lowfat and then ate a bunch of them with lemon buttercream frosting (recipe from vegan cupcakes take over the world) on top!

marcy

February 22, 2010 - .  

2 blueberry muffins

sandwich with roasted portabellas, red peppers, onions from last week and hummus and garlic sprouts

tofutti cutie ice cream sandwich (impulse buy at trader joe’s)

amy’s frozen burrito with beans, rice, tomatoes. reed’s ginger brew (i’m completely addicted to this stuff)

snacks at reading group: popcorn with olive oil and salt, tortilla chips, salsa, tj’s guac, white wine

February 21, 2010

katherine

February 21, 2010 - .  

brunch: coffee from Heller’s; hash browns (onion; garlic; shredded, towel-dried potatoes; oil; salt and pepper); 3-bean-bok-choy salad (click for the recipe);

salad

  • 1 can chickpeas, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can of some sort of green bean that tasted like olive (Honey what was it called??)
  • 1/2 head of bok choy, chopped small
  • 1/2 onion, chopped small
  • apple cider vinegar to taste
  • soy sauce to taste (just a little bit to round out the flavor)
  • olive oil (sadly what we used was 85% soy, 15% olive oil)
  • salt and pepper to taste
  • juice of 2 limes
  • chopped Granny Smith apple

Combine all ingredients.  Add one of the limes directly to the apple slices so that they don’t brown as quickly. Let marinate for at least 10 minutes before serving.

biscuits (click for the recipe) and sausage-apple gravy. The gravy was fried onions and garlic, small Granny Smith apple slices, 2 cups broth from Rapunzel bouillon, rosemary, 8 leaves fresh chopped sage, roasted red pepper, salt and pepper, a roux made with white flour and oil, and Field Roast’s sage and apple sausage (sliced and fried). Apple in gravy received mixed reviews.

bread
adapted from this recipe

  • 0.75 c white flour
  • 1.25c whole wheat pastry flour
  • 2.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 5 T Crisco (yum!)
  • 1 cup cold soymilk (stick in freezer for a couple minutes before using)
  • 1 tsp apple cider vinegar

Combine dry ingredients.  Cut in Crisco.  In a separate bowl, combine soymilk and cider vinegar to curdle; let this sit for 15 minutes.  Then add the curdled soymilk to the rest of the ingredients, and stir.  Roll to about 1/2 inch thick.  Bake at 350F for 6-10 minutes (we took ours out too early, but it still tasted good) on a greased baking sheet.


dinner of sorts: Cajun french fries ($2.85 for the regular size, which is HUGE), ketchup, and complimentary peanuts from Five Guys. Potatoes for the day were from Shelley, Idaho. This is the best food in the entire world.

snacks on bus and after: sour patch kids ($0.99 for generic ones from CVS); more Stickletti pretzels; two clementine oranges; lemon poppyseed cookie from Alternative Baking Company (the store was open at 1am when I was walking home from the DC2NY bus… how could I say no???)

stacey

February 21, 2010 - .  

brunch: hash browns (onion; garlic; shredded, towel-dried potatoes; oil (lots and lots and lots of veggie oil; salt and pepper); 3-bean-bok-choy salad.  Katherine already posted the recipe.  I can’t remember the third type of bean, but the next time I got to Bestworld (formerly known as Bestway), I will look it up.

biscuits (we mostly followed this recipe, but we used more whole wheat flour and less white flour) with sausage-apple gravy. The gravy was fried onions and garlic, small apple slices, 2 cups broth from Rapunzel bouillon, rosemary, 8 leaves fresh chopped sage, roasted red pepper, salt and pepper, a roux made with white flour and oil, and Field Roast’s sage and apple sausage (sliced and fried). Katherine didn’t like the gravy that much, but I did.

dinner: Cajun french fries and ketchup from Five Guys.  lots and lots of peanuts.

emily

February 21, 2010 - .  

miso-asparagus soup, grapefruit

peanut butter and strawberry conserve on toasted homemade beer bread; baby carrots; dried mango

lone star at chicken shit bingo (a decidedly not vegan activity)

tons of indian food at swad. i had little amounts of so much stuff i’m not going to try to list it all

coconut haystacks, dark chocolate sour cherries, dark chocolate almonds, chocolate covered ginger, all from the bulk bins at whole foods…

marcy

February 21, 2010 - .  

chipotle burrito, mild salsa only

fritz pastry again! orchid oolong tea

last of the chikkn noodle soup with saltines; sauteed green beans. i made this dinner by the rustic light of my cell phone because the power went out in my building!

i made those blueberry muffins again, except i only had 3/4 c. white whole wheat flour. they came out amazing! maybe the least vegan-tasting muffin i’ve ever made, including my non-vegan attempts.

February 20, 2010

katherine

February 20, 2010 - .  

breakfast: coffee with shot of espresso from Sankofa; leftover vegan pizza

snacks provided during cooking demonstrations at Rooting DC: spicy kale salad (recipe by Tracye McQuirter; recipe is on her site); 2 different raw green smoothies

lunch: half a loaf of vegan chocolate chip banana bread, also purchased at Sankofa

snacks during Shutter Island: fruit Fig Newmans (thanks Nate); maple cookies from Trader Joe’s, just like we used to eat by the box in Oberlin (thank you Honey!), two big bites of Stacey’s Un-Chicken Fajita made by Sunneen

free sample of brandy from Sportsman Liquors in Mount Pleasant; gin and tonic with lime; Yuengling; Peak Organic beer

“dinner” (note the order here): tempura mix pancakes (I thought it was scallion pancake mix, and did not realize it until a stranger entered the kitchen and wondered why I was frying straight tempura mix), chopped and fried with onion, garlic, carrot, roasted red pepper, sea salt, black pepper, vegetarian oyster sauce, and lime. Broccoli tempura (after realizing the mistake).

stacey

February 20, 2010 - .  

breakfast: coffee with soy milk from Sankofa (the staff was extremely friendly and are now considering stocking vegan cream cheese and vegan cheese after our suggestions); leftover vegan pizza from Duccini’s

snacks provided during cooking demonstrations at Rooting DC: a low cost vegan salad (I am not sure of the recipe), spicy kale salad made by Tracye McQuirter (a nutritionist who has been vegan for 20 years).  She posts the kale salad recipe and other recipes on her website.  I also tried 2 different raw green smoothies.  If you want the recipes, send me an email and I will forward them to you.

lunch: half a loaf of vegan chocolate chip banana bread, also purchased at Sankofa

snacks during Shutter Island: fruit Fig Newmans (thanks Nate); maple cookies from Trader Joe’s, just like we used to eat by the box in Oberlin and Un-Chicken Fajita made by Sunneen.

drinks: free sample of brandy from Sportsman Liquors in Mount Pleasant; gin and tonic with lime; Yuengling; Peak Organic nut brown ale

“dinner” (provided by honey and nate): tempura mix pancakes chopped and fried with onion, garlic, carrot, roasted red pepper, sea salt, black pepper, vegetarian oyster sauce, and lime. Broccoli tempura (after realizing the mistake).  This was the most amazing dish I have had in a long time!

emily

February 20, 2010 - .  

asparagus miso soup, grapefruit, cinnamon raisin bread

lots of samples from central market’s bulk bins: my favorite there are the dark chocolate-covered sandwich cookies, which are like tiny oreos dipped in dark chocolate

homemade graham cracker (made by my housemate)

louisiana-themed potluck: hummus and carrots while cooking (not on theme), gumbo with tons of okra and greens, potato salad (there was a special vegan one for me), red beans, brown rice, ridiculously good king cake; key lime margaritas, abita turbo dog (vegan), various homebrews, lots of different red wines

marcy

February 20, 2010 - .  

breakfast: 2 blueberry muffins from freezer with earth balance. oj.

fritz pastry: vegan cinnamon struesel, chai masala tea with soy and sugar, awesome vegan carrot soup

dinner: falafel pita from sultan’s market ($3.50!) with hummus and extra baba ganoush.

late night snacks: sandwich with mushroom, spinach, tj’s eggplant/red pepper spread, pepper, oregano. hazelnut shortbread cookies.

February 19, 2010

katherine

February 19, 2010 - .  

breakfast: Special K with soymilk, orange juice, coffee

lunch: homemade pecan multigrain bread with avocado, pickle, roasted red pepper, leftover enoki mushrooms; more coffee from Dunkin’ Donuts

snack: another piece of bread; adorable thin pretzels called “Stickletti” from the Busy Bee corner store in Greenpoint, Brooklyn

dinner #1: everything bagel with Tofutti, onion, tomato, and jalapeño from Giant Bagel Shop, $3

dinner #2: giant slice of pizza (with Daiya soy-free vegan cheese) from Duccini’s in DC, $5. They don’t normally sell it by the slice unless you have enough people to use most of a pizza (which is 8 pieces, or $40). Fortuitously, there were 6 punk vegans there when Stacey and I arrived who let us claim the extra two pieces from theirs. Thank you!


(Stacey’s cell phone and studded jacket for scale)

stacey

February 19, 2010 - .  

a very strange day of food:

leftover mac and cheese, broccoli and fake vegan chicken from Whole Food’s fresh food section

3 bowls of cheerios with soy milk (not Silk)

a few slices of Follow Your Heart mozzarella “cheese”

a gigantic slice of vegan pizza from Duccini’s (see Katherine’s post on 2/19/2010 for more information and a picture).  This pizza was the closest I have come to finding pizza that tastes like real cheese pizza.  I have tried Daiya cheese before and didn’t like it.  I am not sure how Duccini’s made this, but it’s great.

emily

February 19, 2010 - .  

manzano banana; toasted homemade cinnamon raisin bread; spoonful of pb&j

mini everything bagel with leftover hummus, baba ganoush, avodaco, paprika; grapefruit

beer bread with strawberry conserve; coffee (panama beans from central market)

gala apple; beer bread with peanut butter

a surprising amount of vegan options at an archivists’ potluck: hummus, pita, baby carrots, cherry tomatoes, beets, black bean/corn salad, rice and beans, lentil/chickpea/rice salad, assorted crackers and chips

ibarra mexican hot chocolate made with unsweetened vanilla almond milk

hot toddy with fresh ginger, lemon juice, turbinado, whiskey, and hot water

late night cornflakes, raisins, soy milk

marcy

February 19, 2010 - .  

blueberry muffin from freezer with earth balance. oj

bowl of chikkn noodle soup with saltines

apple and peanut butter

same thing as lunch but with sauteed green beans on the side

like 15 more saltines, hmm

stale little pumpernickel roll, potato chips

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