katherine « What the heck do vegans eat?

March 19, 2010

katherine

March 19, 2010 - katherine. Tags: New York City, NY

breakfast: oat flakes with soymilk; espresso

lunch: salad with romaine, tomato, black beans, cashews, vegan feta cheese, nutritional yeast, and Annie’s Goddess dressing; vegan mango and apricot soy yogurt

snack: pita chips

dinner: udon with peanut sauce (sauteed onion, garlic, and minced ginger, with red pepper flakes, black pepper, about 3 T sesame oil, a couple drops of hot chili oil, 1/2 c peanut butter, 1 T tamari, 1 T vegetarian oyster sauce, and about 1 c water); raw kale salad (same recipe as before… kale, nutritional yeast, Bragg’s, olive oil)

Dempsey’s house brew beer while watching basketball

beer in a place: Magic Hat IPA

whiskey

artichoke “chicken” vegan pizza, plus a few bites of eggplant “parmesan” vegan pizza, from Vinnie’s pizzeria

late snack: strawberry liquorice

Comments (2)

2 Comments »

emily's comment:
March 21, 2010 at 3:50 pm

ooh, what was the place for beer in a place? is the magic hat ipa as nasty as their “almost pale” ale?

[Reply]

katherine's reply:
March 24th, 2010 at 5:18 pm

The place was a commuter rail 10 minutes before departure. Technically you’re allowed to drink on the commuter rail. But are you allowed on the train at all if you don’t have a ticket and don’t intend on buying one? All sorts of interesting questions.

The IPA was good! “Almost Pale” sounds so horrible.

[Reply]

RSS for comments on this post. TrackBack URL

recent recipes:
- Shortbread Cookie
  1/4 cup earth balance, 1/2 cup coconut oil, 1.75 cups flour, 1 cup sugar. soften earth balance and oil, mix in sugar until well-blended, then add flour until blended, form into whatever shape you like. poke each cookie with a fork. bake at 350 for 20-25 minutes.
- North-and-South-of-the-Border Wild Rice Salad
  - 2 c uncooked wild rice
  - 5 c water (or however much you need to cook your wild rice)
  - 3 corn cobs
  - 3 shallots, minced
  - 4 cloves garlic, minced
  - 1-3 jalapeños, seeds discarded, minced (1 is very mild; 3 is spicy)
  - 1.5 T olive oil
  - 1 T white balsamic vinegar
  - juice of 1/2 lime
  - pint cherry tomatoes, halved
  - handful of cilantro, coarsely chopped
  - salt and pepper
  Cook the wild rice and let cool. Grill or roast the corn (to roast, this method works well, baking for 30 minutes at 350F in the husk or in aluminum foil), then cut off the kernels (it's fun to keep some of the kernels attached to each other). Saute the shallots, garlic, and jalapeño in 1/2 T olive oil on medium heat, adding salt and pepper to taste, until cooked (3-4 minutes). Toss together the rice, sauteed vegetables, remaining olive oil, and the rest of the ingredients, adding salt and pepper to taste. Add more olive oil, vinegar, and lime if desired.
- Mustard, Lemon Baked Tofu
  
  2 blocks of tofu
  
  2 tbsp soy sauce
  
  4 tbsp olive oil
  
  4tbsp lemon juice
  
  4 tbsp dijon mustard
  
  2 tsp sugar
  
  2 tsp dried basil
  
  2 tsp thyme
  
  freshly ground salt and pepper
  
  1) mix all of the marinade ingredients together
  
  2) baked on 400 for 25-30 minutes turning halfway through
  
  3) enjoy
- Apple Sage Quinoa
  - 1 c dried quinoa
  - 1-2 potatoes, chopped into bite-sized chunks
  - 1-2 carrots, chopped into bite-sized chunks
  - 1-2 T olive oil
  - 1 onion, chopped
  - 4 cloves garlic, minced
  - an inch of ginger, minced
  - 10+ leaves of fresh sage, minced
  - crushed red pepper
  - chili powder
  - oregano
  - salt and pepper
  - 1 apple, chopped into small cubes
  - 1 can diced or crushed tomatoes (optionally replace half with tomato-chili sauce)
  - 1/4 c macadamia nuts, chopped (optional)
  - 1/4 c cilantro (optional)
  - 1/4 c scallions, chopped (optional)
  - splash apple cider vinegar (to taste, maybe 2 tsp?)
  Cook quinoa according to directions.
  
  In a pot, add potatoes and carrots and enough water to just cover them. Bring to a boil, and cook for a few more minutes, until just starting to cook, but not until too soft (like you would do with home fries).
  
  Saute onion, ginger, and garlic in the olive oil. After a few minutes, add the cooked potato and carrot, and cover. After a few more minutes, add the spices (sage, crushed red pepper, chili powder, salt, and pepper), and cover again.
  
  Cook until the potato and carrots are soft. At this point, add the apple, and saute for another minute or two. Then, add the tomatoes and macadamia nuts. Once hot, add the cilantro, scallions, and apple cider vinegar, plus more salt if needed.
- view all recipes
tags:
Search:
authors:
Archives:

March 19, 2010

katherine

2 Comments »

Leave a comment