ezekiel sesame bread with pb and honey. oj.

generally i’ve been regarding this visit as a sort of cleanse since emily eats really simply and healthfully, but while she was at work i snuck out and bought some dark chocolate haystacks from the food coop in tucson

more avocado nourishment with graham cracker

bites of emily’s carrot

chips and homemade hummus (the usual ingredients except emily also adds red wine vinegar)

vegan mac and cheese from the recipe emily c. sent us. it turned out great! thanks, em.

grapefruit; walnut pecan bread

mission tortilla with black beans, raw suncheeze, avocado, spinach, salsa huichol; small navel orange

farmer’s market carrot; grapefruit; cashew-agave raw revolution bar

coconut red lentil soup, brown rice, steamed kale; steamed plantains sprinkled with turbinado

assorted dark chocolate-covered things from the bulk bins at central market. for some reason the dark chocolate that covers the pecans and cashews is vegan, while the dark chocolate that covers the walnuts is not. i noticed this while placing a non-vegan dark chocolate-covered walnut in my mouth, and i promptly removed it and threw it away!

republic of tea’s chocolate pecan red tea

emily f.’s Oatmeal Supreme with banana, cinnamon, pb, rice milk (emily has rekindled my love for rice milk)

avocado nourishment with homemade graham crackers

homemade hummus (really more of a tapenade because the blender wasn’t cutting the mustard) with more tj chips. 2 bites of emily’s carrot

gin and tonic at sky bar, where emily f. drew my portrait

leftover sweet potato slices

homemade pizza: emily made the crust from joy of cooking and i made a red sauce with onions, red wine, canned tomatoes, and herbs. we put summer squash, weird mushrooms and tofu crumble (tofu, mustard, turmeric, soy sauce) on top.

AM snacks: strawberry liquorice; soy latte

brunch at Papacitos: 1/2 Long Island burrito (vegan breakfast burrito with broccoli, tempeh, potato, vegan sour cream and cheese, etc); 1/2 vegan tamales (with soyrizo and excellent eggplant-tahini-chili sauce); vegan bloody mary

snack at some point in the day: 1/3 of an ABC lemon poppyseed cookie

snacks at Rosalie’s house: dumpstered Tofurkey (somehow, in Rosalie’s co-op of 14 people, not a single one liked the 3 or 4 Tofurkeys that they dumpstered, so she insisted that I take them off their hands. Seriously, they had cooked it 5 days prior and it was hardly touched. 14 people! Is tofurkey that bad?); homemade french fries cooked in vegetable oil and dipped in vegan mayonnaise with garlic, salt, and pepper; Brooklyn Brewery beer (a bit of the IPA, Brooklyn lager, and ’55 Pennant ales, all vegan according to Barnivore. The pennant was the favorite)

dinner at Bedouin Tent: freshly made pita with beet salad, lentil+bulghur salad, walnut+chickpea salad, hummus, stuffed grape leaves

drinks on roof with Dan and Adrian: Hevelius Kaper beer (may or may not be vegan); a sip of Olde English (“)

soy latte made by Michael (thank you!)

oatmeal + tahini + sea salt + diced pear + sesame seeds, yum

mission tortilla with black beans, raw suncheeze, avocado, spinach, salsa huichol; small navel orange

coffee from favorite central market bulk beans

my housemate and i filed our tax returns this afternoon, and as breaks we baked walnut-pecan bread (adaptation of wild black walnut bread from unplugged kitchen) and two kinds of brownies, cinnamon and mint. we made two batches of brownies because the recipe uses okara (a byproduct of home soy milk-making) and we had a bunch to use up. we will definitely put some of these in the freezer and not eat them all over the next couple of days…!!

coconut red lentil soup; brown rice; steamed kale with sea salt

mint brownies; hazelnut rooibos tea

bands i saw today: she & him. end of sxsw!

morezucchini-carrot-tahini muffin

2 tjs masala burgers on ezekiel bread. tj’s soy flax chips. bit of emily’s carrot

a single bite of the most disgusting candy i’ve eaten in recent memory. i think it was dolphin brand? it was bad to begin with but also old and vaguely minty-tasting. but vegan!

homemade graham crackers from emily c.’s recipe (sent in a letter to emily f.!)

homemade avocado “ice cream” (i had yet another ice cream maker fail [i don't understand why this always happens to me ): ] so we struggled a bit with the terminology for the food product we actually made. we were calling it avocado nourishment for a while but then we moved it from the freezer to the fridge and it became perfect pudding consistency! so whatever) Click for the recipe.

several handfuls of cooked chick peas

quinoa and sweet potato slices roasted with olive oil, s/p

glass of rice milk

raisin toast with eb. oj.

dr braegers burger on tjs ww english muffin with homemade pesto. WAY too many greens, something which i might not have believed possible before this experience. i ate about 2/3 a bunch of curly kale in a single sitting and regretted it for the rest of the day. live and learn! know your limits!

several muffins adapted from the vegan planet zucchini-tahini bread recipe. i made it muffins and added carrot, using 2/3 white whole wheat flour and 1/3 white. these turned out great! i’m assuming we all have vegan planet so i won’t post the recipe…

plane snacks: sprite, ginger ale, peanuts, pretzels, crackers.

breakfast: oat cereal with soymilk; coffee

lunch: leftover squash soup; pita chips

snack: vegan fruit snacks

at NYU worm meeting: Corona; tortilla chips and salsa; potato chips

dinner: pasta with tomato sauce; praline ice “cream”

I ate a lot today and I could keep on eating…too bad i’m slightly drunk and tired

breakfast: coffee with soy milk from Marvelous Market

lunch 1: leftover chickpea salad; a watermelon Dum Dum; an apple

lunch 2: leftover soba veggie soup, raisins

dinner: whole wheat pasta with store bought tomato sauce and melted Follow Your Heart cheese.  broccoli.

desert 1: lots and lots of Mamba candy

desert 2: Ghirardelli semi sweet chocolate chips

drinks: dog fishhead raison d’etre beer and milwaukee’s best

vegetable soup from Potbelly’s (it’s good) and 2 packs of oyster crackers (no oysters were injured in the making of these crackers).  I had the manager show me the ingredients for the veggie soup and it is vegan (at least at the store by my work- Dupont Circle).

I made the chickpea salad from By Any Greens Necessary.  I varied the proportions and used dried basil instead of fresh.  It was pretty good, but I don’t know if I like my chickpeas creamy (unless I making vegan chicken/ tuna salad or something like that).

peanut butter sandwich

cotton candy flavored Dum Dum

soba vegetable soup Click for the recipe.

an apple and a few grapes

toasted raisin bread with peanut butter; grapefruit

couple of free magic hat almost pale ales (kind of gross), free nadamoo coconut milk ice cream in mint chip (this is my very favorite vegan ice cream), free raw revolution bars in 4 flavors all at the brooklyn vegan day party; vodka and pomegranate izze at the paste magazine day party

mini everything bagel with last of sun-dried tomato hummus and white bean tapenade, spinach; grapefruit; dried pineapple; tangerine

pearl beer (“tastes like a weaker version of budweiser,” wikipedia) while watching some crappy band at the lustre pearl, a really cute bar

dinner at the g’raj mahal, an adorable upscale trailer/outdoor restaurant near the river and definitely the best indian food i’ve had in austin. potato samosas with coconut and tamarind chutneys, paratha, rice, baingan bharta (always my favorite; this version was perfectly spicy and smoky), aloo gobi

ibarra mexican hot chocolate, prepared with original unsweetened almond breeze almond milk

raisin toast with earth balance. oj.

last of the palak panir. last of the lemon cake.

apple slices sprinkled with lemon juice.

you guys i know this isn’t strictly food related but i played tennis for the first time this spring!!

some EXTREMELY disappointing seaweed and tamari ricecakes. this is what i get for shopping when i’m hungry. skittles.

flatbread ‘pizzas’ with pesto (see posted recipe, except i used toasted sunflower seeds and cashews as the base), tomato slices, tofu (baked with basalmic, tamari, pepper, dried basil, parsely, oregano, tarragon). last bit of a chocolate bar from a long time ago.