breakfast: coffee; vegan sweet crackers with nuts from Trader Joe’s

lunch: lettuce with Annie’s lemon & chive dressing; leftover beans and rice

dinner at diner at Newark Airport: veggie burger with grilled onion, grilled mushroom, lettuce, tomato, red onion, ketchup; served with french fries and pickle.

I confirmed that the burger was vegan (I think it was one of the Dr. Praeger’s vegan burgers), but I neglected to really confirm about the bun, so this might not have been vegan.

on plane: tropical Skittles and pretzels

breakfast: cashews and a banana

lunch: falafel pocket from Maoz (falafel, chickpeas, carrots, beets, broccoli, cauliflower, tahini, salsa, lettuce, onions)

dinner: carrots, arugula, cherry tomatoes with horseradish hummus and leftover falafel

same breakfast taco as yesterday; grapefruit

orzo broccoli salad from yesterday; small navel orange

empire apple; many handfuls of cornflakes

last of quinoa and butternut squash, with steamed collards and coconut-peanut sauce; grapefruit

lemon poppyseed “cookie” attempt that turned out sooo weird but i ate a lot of them anyways

tjs honey-os with soymilk. oj. women’s multivitamin, generic brand.

leftover mac+cheese, rice and beans

some awesome candy that was sitting around the library–dark chocolate covered ginger and orange

wheat berry salad loosely modeled after some of the salads katherine has been making: wheat berries, raw cabbage, green onions, parsley, fresh lemon juice. roasted portabella mushroom with olive oil, basalmic, s/p.

i also made some baba ganoush (roasted eggplant, tahini, lemon juice, s/p, a touch of agave) but i didn’t eat much of it today.

breakfast: raspberry ginger crisp cereal with soymilk; coffee

lunch: hummus wrap from Think Coffee. After ordering a $3 bagel with Tofutti (they were out of bagels) then a $5 vegan grilled cheese (they were out of vegan cheese), I hastily ordered the only remaining vegan item (a hummus wrap) because the woman behind me in line was very impatient. It was super small with really simple vegetables and cost like $7.50. Grr.

ABC peanut butter cookie

dinner: black beans plus kidney beans and brown rice (same recipe as “Black Beans and Rice”, but using dried beans and adding canned chipotle); lettuce with Annie’s lemon & chive dressing

dessert: itty bitty cheesecake in a muffin tin, using leftover quiche crust

I wanted to get rid of a tiny bit of crust, so I made two muffin-sized cheesecakes. The cheesecake filling was a made-up and unmeasured combination of chocolate chips, agave, vanilla, cornstarch, and soy creamer (boiled before adding to other ingredients), whisked together, with Tofutti cream cheese added at the end. It was sort of gross.

breakfast: salty oatmeal

lunch: 1/2 Chipotle garden blend burrito

coffee: soy latte from the place that shall not be named…starts with an “s” and ends with a “bucks”

sapporo beer (vegan according to Barnviore) and vegetable mandu (half steamed, half fried) at Mandu

dinner: leftover potato kugel, whole wheat pasta with melted earth balance and nutritional yeast, carrot sticks

breakfast taco filled with diced potatoes, black beans, jalapeno, green onion, avocado, roasted tomato salsa; grapefruit

pasta salad inspired by this recipe: i used garlic, broccoli, dried basil, orzo, chickpeas, spinach, lemon juice, and white miso; oil-cured moroccan olives; small navel orange; cinnamon teddy grahams

butternut squash, quinoa, steamed collards with coconut-peanut sauce; grapefruit

abc luscious lemon poppyseed cookie (for research purposes); fresh ginger tea

tjs honey-os with soymilk. oj.

leftover mac+cheese with leftover rice+bean dish from the other night

blueberry sucker that katherine sent me! i’ve definitely eaten more of these and forgotten to post, my b. they’re great, thanks katherine!

more mac and cheese

dessert experiment: i really wanted chocolate but i didn’t have anything to put it on, so i melted some chocolate chips together with peanut butter in the microwave and then put it on an apple. turns out there’s a reason no one else does this, it would have been way better on a banana.

breakfast: raspberry ginger crisp cereal with soymilk; coffee

lunch: sandwich on multigrain bread with sesame garlic tempeh, lettuce, red pepper + eggplant spread, and Earth Balance; pickle; olive

rice crackers; chocolate chips

take-out dinner from Erb: Vegetarian Duck Tamarind; Tofu Rama; brown rice

I asked about the curry, and they use fish sauce in it. It sounded like nothing on the “vegetarian” section of the menu has fish sauce.

breakfast: 2 bananas and strawberries

lunch: 1/2 Chipotle garden blend burrito; blue corn tortilla chips; nonpareil chocolate; cashews

dinner: passover Seder at my boss’s house.  she and her wife made me lots of vegan food- karpas, maror, charoset, matzah, vegetable soup (no matzah balls), brussel sprouts (roasted with vegetable broth- really good), potato kugel (this was amazing. I’m going to try to get the recipe), lemon sorbet.

drink: Manischewitz (it was the only wine at the seder that I know was vegan)

fiesta cornflakes with raisins, homemade soy milk

creeeamy peanut butter and strawberry preserves on storebought multigrain bread; carrot sticks; small navel orange

in between work and the library, i came across this vaguely asian-themed food trailer on campus and jasmine green tea sounded like the perfect pick-me-up. however, it turned out to be iced, overbrewed, and entirely unsatisfying. i had to put a lot of turbinado in it to make it drinkable. but then, just as i was finishing it, i came up to this stand that was giving away tea and coffee, and i had the hot green tea that i had been anticipating. as i was unquestioningly receiving this free tea, i found out that it was being provided by a christian sorority. oh well, i hope that my accepting that tea kept one teabag out of the hands of an unsuspecting freshman who’s like, “free tea? hell yeah i’m joining this club and i don’t even care what it is!”

end of coconut red lentil soup, brown rice, steamed collard greens; dried pineapple

assorted dark chocolate covered things and dried fruits from heb bulk

leftover  mac and cheese (see previous post)

apple with peanut butter. reed’s ginger brew

a couple sections of an orange

dinner: i’m not sure what to call this entree, some sort of chili? but it was black eyed peas, rice, an onion, portabella mushrooms, canned tomatoes, cumin, paprika, an herb mix, lots of black pepper, red chili flakes, and salt–all together! served with nice multigrain bread and avocado.

some of my friend’s really delicious dark chocolate with orange for dessert–i forget what brand, i’ll have to ask.

did you guys know about this website? maybe i’m behind the times but i just found out about it yesterday.

brunch: leftover quiche; espresso

tahini-lime cookie dough and cookies (thank you, Emily, for lending me your cookbook)

dinner: leftover quinoa pilaf, leftover quiche, cookies

soymilk taste test (Westsoy beats Soy Dream)

(In previous soymilk taste test, Soy Dream beat Kirkland vanilla, but maybe just because of the vanilla)

a couple different beers at Pacific Standard trivia night (I wrote it down but can’t find the paper!)

eggplant and a few pieces of tofu from the Chinese food place by Pacific Standard, courtesy of Jonah

1/2 mandarin orange..thanks honey

1/2 seasame bagel with chipotle hummus and part of crispen’s everything bagel

leftover curry and leftover salad

2 mickeys beers

the rest of the kettle salt and vinegar chips

lemon poppyseed cookie thanks katherine

1/2 seasame bagel with chipotle hummus (thanks for making this crispen)

breakfast taco: flour tortilla, diced potato pan fried with jalapeno, green onion, and black beans, avocado, spinach, roasted tomato salsa that was in the freezer; grapefruit

samples at whole foods: pita chips, muscat grapes, grapefruit, pineapple; from bulk: chunks of energy in carob spirulina, mixed berry, and chocolate almond chip

empire apple with creamy peanut butter; toasted mini everything bagel from whole foods bakery; sparkling grapefruit izze

handful of granola, medjool date, dried pineapple from fiesta bulk aisle

pizza night: crust made by meredith, pizza sauce from 101cookbooks, topped with different combinations of: moroccan black olives, brussels sprouts, artichoke hearts, zucchini, parsley; tortilla chips and black bean salsa (storebought, i forget which brand but it was really good); tecate (vegan, barnivore)

lindt 70% “intense dark” chocolate

raisin toast with tofutti cream cheese. oj.

vietnamese sandwich with weird “drink” (this one had corn in it! the ingredients listed were coconut milk, sugar, panda leave [sic], corn, and sweet rice but part of it was also green…)

brownie deluxe with (are you ready for this?) 3 layers: brownie, cookie dough, and homemade chocolate frosting. i don’t have the recipe right here but i’ll post it in a day or two.

i made the vegan mac and cheese again!  with collard greens inside. it’s nice because it brings me back to tucson (:

update: here is the brownie recipe and here’s the frosting

Click for the recipe.

After making a quiche and thinking about how much I like nutritional yeast, I just read the wikipedia article on nutritional yeast, and it is usually made from Saccharomyces cerevisiae, which, as one the main yeasts used in biology research, is the subject of a paper I am reading right now for my Monday journal club. I am eating the subject of this paper as I read the paper. Trails.

brunch: quiche (Silken tofu, regular tofu, soy milk, canola oil, soy sauce, miso, nutritional yeast, flour, baking powder, Xanthan gum, curry, turmeric, garlic, onion, green onion, mushroom, spinach, and olive oil) in a simple pie crust (flour, salt, vegetable shortening, water); coffee

1/2 ABC lemon poppyseed cookie; rest of sour Mamba

dinner: quinoa pilaf (click for the recipe); Żywiec beer

side

• about 1 T olive oil
• 1 red onion, chopped
• 4-6 cloves garlic, chopped
• 3 potatoes, chopped
• about 1/2 or 1 tsp Bragg’s (optional)
• 2-3 bay leaves
• red pepper flakes (about 1/4 tsp)
• tarragon (about 1/2 tsp)
• thyme (about 1/2 tsp)
• rosemary (about 1/2 tsp)
• cumin seeds (about 1 tsp)
• black pepper to taste
• salt
• 1.5 c quinoa
• 3.5 c vegetable broth or water (I use Rapunzel bouillon, and I use recommended amount for 2 cups broth and dilute to 3.5 c water)
• several (about 4 oz) sliced button mushrooms
• chopped fresh tomato (I used 1/2 a large tomato)
• about 1 c chopped parsley
• handful of walnuts or pecans, broken into chunks

Saute the onion, garlic, and potatoes in olive oil on medium-high heat for a few minutes.  Add all the spices, the quinoa, and optional Bragg’s, and saute for another minute or two so that the quinoa browns slightly.  Then add the broth.  Heat on high until boiling, then cover and reduce heat to medium-low (allowing a slight amount of vapor to escape, like with rice).  Cook until the quinoa has absorbed all the water, adding more water if necessary (the amount of water varies based on how much vapor is escaping).

Separately (you can do this beforehand), saute the mushrooms in a tiny bit of olive oil.

Toss/fluff the cooked quinoa with the mushrooms, parsley, walnuts, and tomato.  Serve warm.

vegan chocolate chips

breakfast: 1/2 everythig bagel with chipotle hummus from coffee shop at william and mary

coffee and oj from a graduate symposium at William and Mary

banana

fries with mustard and ketchup from five guys

almost 1/2 a a bag of kettle salt and vinegar chips

beer sam adams pilsner (the tanker) at movie tavern

lots of belle’s kalamazoo stout

brown rice and red curry (frozen peas, carrots, fresh broccoli, fresh green beans, tofu)

salad with green beans, red onion, chickpeas, canned beets, garlic, lemon juice, s and p, orange juice baked tofu

oatmeal with tahini, sea salt, pear, almond milk

celery-spinach-beet juice at the house of my new boss

flour tortilla with black beans, raw suncheeze, spinach, salsa huichol; small navel orange; cinnamon teddy grahams

empire apple

dinner at a friend’s: muscat grapes; salad with lettuce, grapes, purple carrots, balsamic vinegar; roasted bell peppers stuffed with quinoa, black beans, and minced veggies; pineapple; ghirardelli semisweet chocolate chips; meantime ipa (vegan?)