2 slices of raisin toast with tofutti cream cheese. oj. feels like home!
half a slice of AMAZING vegan pizza from ians pizza in wrigleyville. emily, this is light years ahead of whole foods, we have to get some when you come home!!!!
dinner at penny’s noodles in wicker park: veggie bowl (marinated tofu, rice noodles, typical pad thai toppings)
breakfast: raspberry ginger cereal with soy milk; coffee
lunch: leftover kalamata/tomato pasta; sandwich with multigrain bread, red pepper + eggplant spread, Earth Balance, lettuce, tomato, and sesame garlic tempeh
dinner (resembles lunch..): sandwich with multigrain bread, red pepper + eggplant spread, Earth Balance, lettuce, tomato, and last of dumpstered Tofurkey with stuffing
sour Mamba (thanks Stacey! It wasn’t gross like we thought it would be. Just like regular Mamba but slightly sour and less sweet at the end.)
Arrogant Bastard ale (may or may not be vegan) at Soda bar
rice crackers
this is a disgusting day of food
a ton of cashews (about 1/2 a tin), pesto pasta, samples of stacy’s naked pita chips, nonpareills from marvelous market, frozen vegetables
an entire bag of stacy’s naked pita chips, belle’s kalamazoo stout
white rice with soy sauce, black beans and frozen veggies
grapefruit; toasted walnut-pecan bread
last multigrain tortilla with last of the baba ganoush (that worked out well), pan-fried chickpeas, spinach; carrot sticks; small navel orange
small jonathan apple; mareblu naturals pecan trailmix crunch
butternut squash, quinoa, steamed collard greens with coconut-peanut sauce; grapefruit; dried pineapple
assorted chocolate-covered things from heb bulk
leftover yellow curry
handful of almonds
whiskey ginger
lentil soup (carrots, onions, french lentils with a bunch of herbs and a bit of curry powder) and my first attempt at baba ganoush. i basically just roasted a couple of eggplants and threw it in a blender with tahini, lemon, and salt. next time i would add paprika, cumin, and garlic too. it still turned out pretty well–i had no idea it was so easy!
another whiskey ginger
breakfast: ginger-raspberry cereal with soy milk; espresso
lab lunch at Patsy’s: spaghetti al pomodoro e basilico; garden salad with tomatoes and olives
lab meeting snacks: grapes and strawberries
dinner: pasta adapted from the “orecchiette with cherry tomatoes and kalamata tapenade” recipe from Vegan with a Vengeance; sauteed spinach with garlic and olive oil; Delirium Tremens
half of ABC lemon poppyseed cookie for dessert; last few spoonfuls of homemade vanilla soy ice cream
banana and salty oatmeal
starbucks coffee soy latte
a ton of kale salad
pesto pasta
nonpareils from marvelous market
cashews
toasted pecan-walnut bread
multigrain tortilla with baba ganoush, pan-fried chickpeas, spinach; carrot sticks; small navel orange; cinnamon teddy grahams
coconut red lentil soup, brown rice, steamed collard greens; fireman’s 4 blonde ale
cubano (espresso + cinnamon) soft serve at toy joy
sweet potato fries with spicy chipotle dipping sauce and another fireman’s 4 at kerbey lane cafe
carrot-zucchini-tahini muffins from freezer with earth balance
pb&j
coconut green tea at istria cafe
half a banana
yellow curry from thai uptown, pretty good!
breakfast: oat flakes with soymilk; coffee
lunch: toasted sesame bagel with green olive Tofutti cream cheese from Giant Bagel Shop; banana; Boston chocolate chip cookie (I hadn’t had a Boston cookie before… it was good. It reminded me of Grandma’s brand cookies, which I used to eat in middle school)
snacks at Oberlin at the Met: tiny pickles with mustard; slightly steamed veggies (broccoli, asparagus, carrots); red wine (may or may not be vegan)
dinner: sandwich with multigrain bread, Polish roasted red pepper and eggplant spread, Earth Balance, lettuce, and dumpstered Tofurkey with stuffing (still going..)
breakfast: salty oatmeal
lunch: fake chicken and beef and broccoli from whole foods, sweet potato, broccoli
snack: joanna bought chocolate nonpareils from marvelous market
dinner: kale salad and leftover tamle from ny, chocolate cookies from erica
grapefruit; walnut pecan bread
multigrain tortilla with baba ganoush, chickpeas pan-fried in olive oil, spinach; carrot sticks
jonathan apple; mareblu naturals pecan trailmix crunch
roasted butternut squash, quinoa, collard greens, coconut-peanut sauce from 1000 vegan recipes. i’ve only made two things from this cookbook so far, but both have been excellent; i licked the bowl of the food processor after making this sauce! i won’t post the recipe but i’ll give you a hint: coconut milk, peanut butter, green onion, garlic, ginger, soy sauce, lime juice, brown sugar, sriracha (subbed for cayenne)
dried pineapple
decaf soy latte at flightpath. super cute, quiet, and they don’t charge extra for decaf OR soy milk
small navel orange
emily’s Oatmeal Supreme
ezekiel sesame toast with pb and h
more tjs chips
tortilla with beans, rice, salsa from airport
plane snacks: pretzels, puffy ritz crackers, peanuts
amy’s breakfast burrito
breakfast: oat flakes with soymilk; coffee
lunch: TLT from Karen’s on Astor (really good TLT); mandarin orange
snacks: lemon poppyseed bread, also from Karen’s on Astor; split order of fries from Nathan’s (pending vegan confirmation)
dinner at Taboon: pretty much everything that was vegan on the menu… hummus with bread (they said the bread was vegan); falafel appetizer with pickled mango sauce; Taboon salad with bulghur wheat, frisée, arugula, romaine, eggplant, tomato, fresh cilantro; an apple cider cocktail with apple vodka, cranberry, and apple schnapps (schnapps may or may not be vegan); red wine (may or may not be vegan); a really harsh dessert drink (may or may not be vegan)
snack: “Crazy Cores” Skittles (thank you Stacey!!!)
breakfast: salty oatmeal and coffee with soy milk from marvelous market
lunch: leftover garden blend chipotle
free cone day at ben and jerry’s. sorbet no cone, not sure if the cone is vegan. sorbet is
mamba
cheese sandwich (follow your heart brand)
grapefruit; toasted pecan-walnut bread
flour tortilla with black beans, raw suncheeze, avocado, spinach, salsa huichol; small navel orange; cinnamon teddy grahams
coconut lentil soup, brown rice, steamed kale
medjool date, dried pineapple, dried ginger from fiesta bulk aisle
emily f.’s super wheaty hearty cereal with ricemilk and sliced banana. oj.
leftover mac and cheese. oh! i forgot to mention that we put collard greens in it!
more tj’s chips
dinner at vila thai cuisine. i got ginger garden and ate a good amount of emily’s green curry as well.
don’t let the relative brevity of this list fool you–i ate a lot of food today
breakfast: coffee; vegetable biscuit from Babycakes (thank you Stacey.. it was delicious!!); blueberries, strawberries, and mandarin orange slices
lunch: leftover sweet potato home fries; beet salad; Tofurkey from Rosalie’s
dinner: leftovers meal… pancakes with maple syrup; Tofurkey; leftover roasted beets; leftover sweet potato home fries; salad with Romaine, vegan cheese, and Goddess dressing
homemade vanilla soy ice cream with 365 brand’s (Whole Foods) vegan chocolate chips
breakfast: salty oatmeal and world peace tea from teaism
lunch: Garden Blend burrioto from Chipotle
snack: baked lays. has anyone had these recently. they tasted nasty, leftover soba noodle soup and mamba
dinner: Follow Your Heart cheese sandwich
walnut-pecan bread
multigrain tortilla with baba ganoush (made from the recipe posted by katherine! i added a ton of paprika), chickpeas, spinach; carrot sticks; small navel orange
coffee from the coffee shop inside the main campus library; small jonathan apple; mareblu naturals pecan trail mix crunch
leftover coconut red lentil soup, brown rice, steamed kale
assorted dried fruits from heb bulk (strawberries, medjool dates, mango)
cinnamon teddy grahams. they are vegan and the cinnamon-flavored ones do not contain honey. they do contain natural flavor, so perhaps after i finish this box of them i’ll write to nabisco and try to find out if it is dairy-derived. they are a good source of calcium, iron, and zinc!
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