breakfast: Special K with strawberries and soymilk; orange juice; coffee

lunch: leftover macaroni and “cheese;” romaine lettuce with Annie’s Goddess dressing, sunflower seeds, cashews, cherry tomatoes, and carrot chunks

snack: Mamba; flour tortilla with peanut butter

dinner: Boca burger with avocado, roasted red pepper (out of a jar, pretty good), and ketchup on homemade multigrain bun with pecans (click for the recipe); enoki mushrooms sauteed in olive oil, garlic, fresh parsley, salt, and pepper; lettuce and cherry tomatoes with lemon; green tea with agave

bread

• 1 packet yeast (I believe this is slightly over 2 tsp)
• 1/4 c very warm water (just getting uncomfortable to touch)
• splash of maple syrup (any sweetener would do)
• 4 c white flour
• 2 c whole wheat flour
• 2 tsp salt
• 1/4 c sunflower seeds (or however much you want)
• 1/8 c flax seeds (“)
• 1/8 c sesame seeds (“)
• 1 c crushed pecans (I just crushed them in my hands)
• 1/4 c granulated sugar (any sweetener would do)
• 1/4 c olive oil
• water (about 2 cups)

Combine yeast with warm water and stir to dissolve.  Let sit for a couple minutes, and add the splash of sugar (to help the yeast grow… does this really work?). Let sit a few more minutes (you should see it start to froth up).

Mix flour, salt, seeds, nuts, and sugar in a bowl.  Add the yeast mixture, oil, and water, and knead.  Add enough water so that you can knead all the flour into the dough without the dough sticking to your hands (a little bit of sticking is okay after this first mixing).  After it is fully mixed, if it is sticky, add a bit more flour; if it seems dry or if you can’t knead all the flour in, add more water.  Once mixed, spread a thin layer of olive oil on the surface of the dough, cover with a damp towel, and let rise (at room temperature or slightly warmer).

After rising (as long as you want… about 45 minutes is good), punch the dough down and knead (about 10 minutes?  Less if you knead like you need it).  If it sticks to your hands, sprinkle whole wheat flour on the kneading surface and knead it in (repeat until it is no longer sticky).  After kneading thoroughly, separate the dough into whatever loaves or rolls you are baking.  Let rise like this for another 15 minutes or so (it will rise more in the oven).

Bake at 425 until the outside is browning and the loaves make a hollow sound when you hit them.  The rolls I made took about 25 minutes, the loaf 30 minutes.

toasted homemade cinnamon raisin bread; tiny banana

leftover homemade hummus, avocado, paprika on a mini everything bagel (wf bakery); kumquats

fiesta brand cornflakes with raisins and homemade soy milk; dried mango

leftover couscous, squash, miso-walnut sauce, and fresh mint; leftover asparagus miso soup (recipe posted); texas sweet orange; newtree fine belgian dark chocolate with blackcurrants (“renew” flavor)

alamo golden ale

ginger tea

ezekiel raisin toast with tofutti cream cheese. oj.

pita stuffed with hummus, garlic sprouts, roasted portas, red peppers, onions

weird vegan candy sitting out at work

bowl of chikkn noodle soup with saltines (see previous post)

apple with peanut butter

leftover falafel and hummus in a pita. sauteed green beans.

breakfast: peach Silk soy yogurt; granola with almonds; orange juice; coffee

lunch: pita; hummus; lettuce with lemon; cherry tomato; leftover sun-dried tomato tapenade; leftover roasted veggies

snack: vegan blueberry muffin from Whole Foods

dinner: vegan macaroni and cheese (from Veganomicon’s “Mac Daddy” recipe, with added roasted red pepper; they don’t give permission to post their recipes); bok choy and beet greens sauteed with olive oil, sea salt, pepper, sunflower seeds, and cashews; Stroh’s

dessert: leftover apple-banana sauce (how did this not go bad yet?)

warmed cinnamon raisin bread; texas orange (4-lb bag for $1.50 at HEB)

leftover hummus and baba ganoush on a mini everything bagel (wf bakery) with avocado; celery; kumquats

leftover coffee from bennu; little gala apple; tiny banana, still gross. what are these for? they make my teeth feel weird; handful of peanuts

leftover couscous, butternut squash, miso walnut sauce, plus the addition of a handful of fresh mint leaves; asparagus miso soup (see previous); blackberries; last bite of okara brownies

peanut butter potato chip cookies: i made them to bring to an archivists’ potluck on friday. these are the ultimate proof that vegan≠healthy, but also that vegan≈delicious. adapted from skinny bitch in the kitch (i have mixed feelings about this cookbook); click here for my version

i ate a lot of them.

breakfast: raisin ezekiel bread with tofutti cream cheese. oj.

early lunch: bowl of chikkn noodle soup (see previous post) with saltines crumbled on top

late lunch: falafel from cedars. i should have asked but i didn’t and they served it with a yogurt salad thing that was touching the falafel just a little but i wiped it off as best i could and ate it anyway ):

the rest of the ciao bella coconut sorbet

2 pieces of tj’s dark chocolate

pb&j

breakfast: Cheerios with soymilk; coffee

lunch: leftover miso soup; leftover udon; leftover spicy corn

snack: Alternative Baking Company Luscious Lemon Poppyseed cookie (I strive to keep this flavor in business)

dinner: whole wheat pita; Sabra artichoke and spinach hummus; sun-dried tomato tapenade (slice 10 sundried tomatoes into strips, then food process along with olive oil, white balsamic vinegar, fresh parsley, salt, pepper, juice of half a lemon); romaine lettuce; cherry tomatoes; carrot sticks; roasted vegetables (peeled and sliced beets; unpeeled carrot chunks; coarsely chopped onion and garlic; peeled and chunked special yellow yam from H Mart… has anyone else seen this variety?; salt; pepper; olive oil; covered and baked at 400F for 35 minutes); Dogfish Head Burton Baton (vegan according to Barnivore)

dessert: half a Tofutti peanut butter ice cream sandwich; orange juice

Trader Joe’s cereal and Trader Joe’s vanilla soy milk.  I am not sure what type of cereal it was, but it was vegan.

Pita and Trader Joe’s horseradish hummus (this is currently my favorite type of hummus. I know it sounds strange, but try it)

leftover vegan lasagna (see previous post)

cashews

More pita and hummus

drink: Yuengling (I need to email them to confirm).

Speaking of drinks, I received a response from MillerCoors about their products. Click for the response.

grapefruit; spelt blueberry muffin from freezer

squash and zucchini leftover from burritos; hide bread from freezer with leftover hummus, baba ganoush, avocado; celery and hummus; kumquats; dried pineapple and papaya

lots of samples stolen from whole foods bulk bins (my favorite is called “dr. chocolate” which is hearty grainy sweet crackers dipped in dark chocolate); raisins

leftover whole wheat couscous, butternut squash, and miso-walnut sauce; asparagus miso soup (click for recipe)

homemade molasses beer bread (recipe already posted here; this time i used austin amber ale instead of shiner) with peanut butter and strawberry conserve; homemade cinnamon raisin bread

molasses beer bread and cinnamon raisin bread

breakfast: blueberry muffin from freezer (i was inspired by emily to freeze my extra muffins instead of binge eating them when they’re already stale) with earth balance. oj.

lunch: roasted portabellas, red peppers, onions with hummus and garlic sprouts in pita. sauteed green beans.

dinner: “chicken” noodle soup! we used tofu that i had frozen a few days ago and it really changed the texture, made it a lot more chicken-like! Click for the recipe.

chelsea also made mustard greens with rice vinegar, sesame oil, garlic, ginger, and a bit of agave.

dessert: ciao bella coconut sorbet (omg) with an experimental topping consisting of reduced basalmic and melted ghiradelli semi-sweet chocolate chips. it tasted pretty good, but the texture was super weird! it was so crunchy we could hear each other trying to chew it all the way across the room. does anyone have a good ” hot fudge” ice cream topping recipe?

brunch: leftover noodles; leftover tofu; leftover bok choy and asparagus; spoonful of leftover lychee coconut ice cream; half a banana; espresso

snack: Tofutti peanut butter ice cream sandwich; ruffled potato chips

I realized today that I must have had one Tofutti peanut butter ice cream sandwich at some point that I did not record (based on how many are left in the box).

dinner: burritos (flour tortillas; Goya refried pinto beans with chipotle.. no lard!; guacamole; lime; salsa; vegan Parmesan; romaine; corn cooked with garlic, onion, salt, pepper, Earth Balance, green salsa, and Sriracha); romaine lettuce with Annie’s lemon and chive dressing (looks suspiciously like it has a cream base); Gulden Draak (vegan according to Barnivore)

orange juice

breakfast: Crispen made me breakfast in bed! french bread with porridge

“food”: Kettle salt and vinegar chips.  Trader Joe’s horseradish hummus with pita. leftover lasagna and leftover quinoa and chickpea dish.   Orange juice.  This was a disgusting amount of food.  After three days of eating really badly, I am ready to eat healthier.

dinner: lemon baked tofu (I posted the link to the recipe previously), mashed potatoes and peas.

drink: Yuengling

grapefruit; spelt blueberry muffin from freezer

mini everything bagel with leftover hummus and baba ganoush, celery; kumquats

coffee at bennu; gala apple

whole wheat couscous, steamed chard, roasted butternut squash, miso walnut sauce (click for recipe)

okara brownies, ate de membrillo y guayaba (see previous)

ginger tea

breakfast: blueberry muffin with earth balance

lunch: finally went produce shopping! pita filled with roasted portabellas (s/p, thyme, olive oil at 350, add balsamic at the end), and a roasted red pepper/onion mix (s/p, olive oil @350), and hummus. sauteed green beans.

apple sauce cup

dinner: tj’s masala burger on tj’s ww english muffin with red pepper/onion mix and bbq sauce. sauteed green beans.

breakfast: coffee; everything bagel with Tofutti (what better way to celebrate Valentine’s Day than eating your true love?)

snack: rice crackers wrapped in seaweed

dinner (thank you H Mart): black sesame crusted tofu (click for the recipe);

udon with sesame-peanut-ginger sauce (click for the recipe);

miso soup (click for the recipe);

bok choy and asparagus sauteed with garlic, cipolline onions, sesame oil, cayenne, dash of soy sauce, salt and pepper;
Korean scallion pancake stir fry (pancake batter prepared from great mix available at H Mart, fried with scallions, then chopped up and fried AGAIN with more scallions)

dessert: homemade lychee-coconut sorbet (click for the recipe)

pre breakfast: saltines

brunch: french toast, home fries (I used Katherine’s recipe), orange juice and hot chocolate

lunch (if you can call it that): Kettle salt and vinegar chips (I have an addiction). Trader Joe’s Mango Vanilla soy ice cream.  The ice cream is split into two sides with vanilla ice cream on one side and mango on the other.  The mango tastes like sorbet.  I like the vanilla ice cream, but I am not a huge fan of sorbet so I didn’t really like the mango side.

dinner: leftover lasagna

drink: Yuengling

snack: Trader Joe’s hummus (horseradish) and pita- yummy!

oatmeal with dried cranberries, almond extract, diced anjou pear, agave, soy milk

open-faced tempeh sandwiches on beer bread with black-eyed pea and flax seed tempeh panfried in olive oil with browned garlic, topped with spinach and salsa huichol; navel orange; leftover fudgy okara brownies

tiny gross banana; lundberg mochi-sweetened rice cake

friends’ homemade hummus, baba ganoush, stuffed grape leaves from a can, tortillas, carrots, celery, cherry tomatoes, snow peas, red grapes, medjool dates stuffed with tahini-brown rice syrup paste-date paste

fudgy okara brownies; ginger tea