breakfast: ezekiel raisin toast (pretty much the most vegan tasting thing ever but i still like it) with tofutti cream cheese. here is a website entirely devoted to ranting about ezekiel bread! oj.
lunch: leftover curry
dinner: snacks at departmental wine and cheese event, which include but are not limited to: sabra hummus, baby carrots, several varieties of pita chips, potato chips, blood oranges, pineapple, guacamole, pretzels, etc. etc. etc.
breakfast: Silk peach soy yogurt and granola with almonds; orange juice; coffee
lunch: Jaffna lunch (soup, sides, 4 vegetable pancakes, samosa) from NY Dosas food cart
snack: Texas BBQ seitan jerky by Primal Strips, french fries (sorry Jonah!)
dinner: marinated wild rice tempeh sandwich (click for recipe);
Cut tempeh into strips (I used a wild rice variety of tempeh from Lightlife), and spread in a single layer in a baking pan. Add quartered onions and large chunks of garlic. Choose a pan size that leaves little empty surface area once the tempeh is added. Pour the marinade over the tempeh (it should just submerge the tempeh). Bake at 425F until the marinade is soaked in and most of the water has evaporated (about 40 minutes).
Eat as is, or in a sandwich. I had it on sourdough bread with lettuce and lemon wild rice salad as other sandwich fillings.
lemon wild rice salad (click for the recipe); Stroh’s and Dogfish Head 90-Minute IPA
While rice is cooking, chop about 2 c romaine lettuce. Dry roast 1 c pecans and 1/2 c sesame seeds with a bit of salt. Combine lettuce with pecans and seeds, and toss with the juice of 1 lemon.
When rice is finished cooking, lay out on a plate or other dish to cool. Once cool, add to the lettuce/nut/seed/lemon mixture. Add a dash of olive oil, plus salt, pepper, and vinegar to taste (I used white balsamic vinegar).
breakfast: pita with melted Earth Balance and leftover cabbage
post breakfast snack: graham crackers and more graham crackers. chocolate chips and more chocolate chips (Ghirardelli semi sweet)
lunch: gardein santa fe good stuff. This was only ok. I don’t often buy prepared fake meat, but I have been hearing a lot about Gardein so I wanted to try something of theirs. It was lacking flavor and had too much salt.
dinner: chickpea and quinoa pilaf. This is a pretty standard (i.e. not very exciting) recipe. I didn’t feel like going out in the snow today so I had to make something with ingredients I had around the house. I added broccoli and red pepper.
post dinner snack (there is nothing to do when you are snowed in except to make food and then eat it): I made hummus with my housemate. I don’t have a recipe to share because we threw stuff in without paying attention to amounts. We used: chickpeas, lemon, tahini, garlic, olive oil, salt and peper.
drink: budweiser
oatmeal with dried cranberries, slivered almonds, almond extract, and almond milk
gala apple with peanut butter; mini everything bagel from whole foods’ bakery
yogi goji berry flakes & clusters cereal with soy milk
leftover bennu coffee, which was actually quite old and kind of grossed me out despite my leniency towards reheated coffee
leftover mesir wat with slivered kalamata olives; defrosted and warmed beer bread; grapefruit
leftover bob’s red mill gluten-free chocolate cake (i think it’s the best vegan cake i’ve had) with 365 organic strawberry conserve
(fresh ginger + boiling water =) ginger tea
breakfast: english muffin with earth balance and honey
lunch: amy’s black bean burrito
dinner: leftover curry and rice. sauteed green beans with olive oil, garlic, and tamari.
last brownie
brunch: beer chocolate chip pancakes (the fluffiest pancakes I’ve ever made.. the beer must help a lot.. click for the recipe) with maple syrup; orange juice; soy latte; Tofutti peanut butter ice cream sandwich
Mix flour, sugar, baking powder together in a large bowl. Cut in Earth Balance (either with a knife or fork, or just by kneading it in with your hands). Prepare replacement for egg by whisking the corn starch with a splash of soy milk. Add this corn starch/soy milk mixture, the beer, and about 1c soy milk to the dry ingredients. Mix, leaving some clumps. Add the rest of the soy milk if necessary (depending on the thickness of the batter. it should be quite thin.) Add optional fruit or chocolate chips to batter.
Heat a stick-free or well seasoned pan on medium-high heat. Once hot (dribbled water should sizzle), add 1/8-1/4 tsp Earth Balance. It should melt and sizzle quickly. Before it has spread out very far, scoop about 1/3c batter into the middle of the melting Earth Balance. Flip pancakes once most of the bubbles that form on top have popped. Serve with syrup, fresh sliced fruit, ice cream, or other toppings.
dinner: peanut butter and strawberry jam on sourdough bread; Dogfish Head 60-Minute IPA
Tecate with lime at cd release party (vegan according to Barnivore)
breakfast: pita bread with melted Earth Balance
lunch: leftover peanut pasta
snack: an apple and I made a batch of chocolate chip cookies. Crispen made these cookies over New Year’s and they were amazing. I made them today and they were not as good. I am not sure what I did wrong.
dinner: leftover peanut pasta with peppermint tea and more cookies (I think I ate 8 cookies today)
dinner x2: cooked red cabbage with brown rice.
drink: budweiser (i need to confirm that other beers are vegan. i don’t really like budweiser all that much)
desert: graham crackers
1/2 empanada de calabaza, 1/2 marranito (see previous post); grapefruit
leftover red bean-chipotle burger wrapped in a tortilla with spinach, roasted hot green pepper, salsa huichol; leftover sweet potato fries with peanut-ginger dipping sauce; navel orange
marranito; gala apple
leftover mesir wat, molasses beer bread from the freezer; another piece of molasses beer bread, served warm with strawberry conserve
ibarra mexican chocolate prepared with almond milk
breakfast: Cheerios with soymilk, coffee, orange juice
lunch: leftover baked beans with leftover brown rice and leftover pasta
dinner #1 (thanks to Eva’s mom!): cashews, salad with olives and cherry tomatoes, broiled root vegetables, champagne (may or may not be vegan)
dinner #2 at Bukhara Grill (thanks to Michael’s parents): naan (I asked to clarify that they do not use butter; many places use butter in or on the Naan), fried vegetable appetizer, chickpea entree, rice with cumin. A surprising number of entrees had a cream base (only about 20% of the vegetarian menu was dairy free), and with some of them it wasn’t obvious.. ask, ask ask, biologist Claudio Campagna.
Jack Daniel’s whiskey at The Last Station (vegan according to Barnivore); Coor’s Light at Elena’s birthday party (vegan according to Barnivore)
breakfast: a clementine
lunch: popcorn (some with melted Earth Balance and nutritional yeast and some with Bragg’s and nutritional yeast)
pre-dinner drink: budweiser
dinner: peanut pasta with broccoli, scallions, mushrooms and tofu. The best way to fry tofu is to heat a pan with oil and then add the tofu. cook until it has browned. Once it has browned add any spices or sauce you want.
spelt blueberry muffin; grapefruit
whole wheat pita, hummus, olives, pepper, spinach (see previous for more detail); navel orange
coffee, beans from central market bulk
at fiesta, the bakery section which always smells so so good is strategically placed right by the entrance, so you pretty much have to smell it. i usually sniff longingly from a distance, but today my housemate and i stopped to eye the king cakes. i ended up looking at some other pastries and realizing that while most of them have eggs, almost none had dairy, using vegetable shortening instead of butter, and quite a few things were actually vegan. we caved and got empanadas de calabaza (pumpkin turnovers) and marranitos (dense pig-shaped molasses cookies).
marranitos
1/2 empanada, 1/2 marranito; gala apple
red bean chipotle burger served on a leaf of rainbow chard, topped with sliced avocado; sweet potato fries with ginger peanut dipping sauce from vegan soul kitchen; a friend’s home brewed lager and vanilla porter; chocolate cake made from bob’s red mill’s gluten free chocolate cake mix, prepared according to the directions on the package but substituting earth balance, soy milk, ener-g egg replacer, and ground flax to make it vegan, and served warm with strawberry jam. a friend brought this to dinner, and it was by far the best chocolate cake i’ve had in a long time
breakfast: Cheerios with soymilk, orange juice, coffee
lunch: flatbread with hummus; romaine lettuce with Annie’s Goddess dressing, vegan Parmesan, and tomato slices
dinner at Zen Palate: brown rice and portions of two entrees: 1) “E.T.”: fried tofu, wheat gluten slices, eggplant, gingko nuts, and asparagus in a black bean and basil sauce. 2) “Celestial Tofu”: battered tofu with sun-dried tomato, seitan, broccoli rabe, and jalapeño in a tomato-sage sauce. BYO Budweiser (vegan).
snack: leftover chocolate cake
breakfast: a clementine, an apple and some cashews
lunch: Chipotle garden blend burrito (see previous posts about their “garden blend” burrito
snack: leftover greens and sweet potato fries with garlic
dinner: popcorn with Bragg’s and nutritional yeast. My meals for the next few days may be pretty lame. I am in DC where we got about 20 inches of snow last night (and it’s still snowing). I was dumb/smart enough not to go to the market beforehand because the line was about 3 hours. I will be eating whatever I can find around the house (i.e. more popcorn)
everything bagel from central market’s bakery, with avocado and sea salt; grapefruit
phoenicia bakery whole wheat pita with hummus, olives, roasted pepper (see yesterday’s post for more detail); heirloom navel orange; peanut ginger sesame cookies
lundberg organic mochi-sweetened rice cake; dried mango
miso soup and veggie roll from central market; sesame asparagus from vegan with a vengeance; real ale’s fireman’s four blonde ale (unpasteurized and unfiltered)
peanut ginger sesame cookies; ginger tea (made by steeping diced fresh ginger root in boiling water for about 10 minutes, and adding an optional dash of agave)
breakfast: Silk strawberry soy yogurt with almond granola; coffee; orange juice
lunch: leftover baked beans and brown rice; hummus and flatbread
snack: Alternative Baking Company Luscious Lemon Poppyseed cookie (R.I.P. Decafe), 1 piece of flatbread
dinner: grilled TLT (click for recipe), Campbell’s tomato soup with soymilk
To two pieces of white or sourdough bread, add Earth Balance to the outsides (to be grilled) and vegan mayonnaise to the inside (I used Spectrum Canola Oil spread). To the mayonnaise side of each slice of bread, add lettuce. To one of the slices of bread, add a bunch of fried tempeh and a couple tomato slices. Grill the sandwich.
breakfast: an apple and some cashews
lunch: peanut butter sandwich with kettle chips, leftover greens and sweet potato fries with garlic.
dinner: vegan quinoa dish from Pete’s Apizza. They have vegan pizza, but they don’t sell it by the slice and I couldn’t convince the people I was with to split a vegan pizza.
drink: New Holland Cabin Fever. I just emailed them to find out if their beer is vegan. It’s strange how I won’t eat anything until I know it’s vegan, but I sometimes drink things without knowing if they are vegan. That is going to stop: TODAY. I have no idea why I was doing this.
oatmeal with dried cranberries, almond extract, slivered almonds, diced pears, and almond milk
phoenicia bakery whole wheat pita with the mediterranean chef’s grandma’s humus (see previous post), sliced pitted kalamata olives from the central market olive bar, spinach, and this roasted/charred green pepper i found in a plastic bag in the fridge, which someone brought to tamalefest. the pepper was unseeded but wasn’t very spicy, just extremely delicious and almost sweet. the peppers are big, but skinnier than a bell pepper- not sure what kind of pepper that is, but i look forward to eating the rest of them; heirloom navel orange; peanut ginger sesame cookies (see previous post)
defrosted and warmed beer bread (see previous) with creamy no-salt peanut butter and strawberry conserve, both 365 organic
leftover mesir wat; leftover kale and plaintains, to which i added sea salt, black pepper, and salsa huichol
gingerbread cupcakes with lemon buttercream frosting from vegan cupcakes take over the world–so good!
breakfast: english muffin with earth balance and honey. breathe in and let it go, adam.
lunch: kettle chips, lightly salted. pb&j.
snack: last of the chocolate and last of kim’s magic pop
dinner: leftover curry with brown rice.
last of the chocolate bunny grahams
brownies from this recipe. i doubled it and it made soooooo many brownies. they’re pretty good; standard vegan brownie fare, i guess. they taste a lot like tofu but (1) it’s kind of satisfying in a weird way and (2) i may have put in way more tofu than the recipe called for, i had to use up a whole package before it expired
breakfast: Cheerios with soymilk and banana slices, coffee, orange juice
lunch: Sabra hummus (artichoke and spinach flavor) with pita, mixed greens with Goddess dressing
snack: seitan jerky by Primal Strips, 1 piece flatbread
dinner: brown rice cooked in awesome rice maker that I got for Christmas with Michael’s No-Bake Baked Beans (click for the recipe), squash (halved, seeds scooped, inside rubbed with Earth Balance and a dash of salt and maple syrup, baked at 450 for about an hour)
About 5 minutes after adding garlic, add 1 can of black beans and 1 case of red kidney beans. Don’t drain ‘em.
Keep that covered and cooking on medium heat.
Now we are going to caramelize some sugar. In a separate pan, add 1/3C white sugar, and stir in enough water to make the whole thing a little soupy. Turn it on medium heat, and stir constantly with a wooden spoon until boiling. Make sure to scrape the sides if you get any buildup. Once it starts boiling, keep a close eye on it and wait for it to start to turn a brown color. When it does, stir it into the beans.
Add a dash of cinnamon, Old Bay, hot sauce (we used sauce from a chipotle with adobo can), some crushed red pepper, and salt/pepper to taste.
-Michael
dessert: Tofutti peanut butter ice cream sandwich
breakfast: a lot of cashews and a clementine
lunch: gingerale (free, what can i say), leftover tofu with couscous salad (recipe previously posted), baked lays (thanks Joanna)
dinner: salad (very, very plain. I was out and there was no other food I could eat. Luckily, I ate a ton of food earlier in the day so I was hungry anyway).
snack: some leftover baked tofu
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