breakfast: one piece pecan multigrain toast with Earth Balance and another piece with Tofutti cream cheese; coffee

lunch: sandwich on pecan multigrain bread with Tofutti, asparagus tapenade, egg tofu, and tomato

dinner at Papacitos: vegan seitan asada burrito ($5 from 4-7pm); sangria ($5 from 4-7, may or may not be vegan); Tecate ($2 “)

more bits of praline (they didn’t turn out… never fully hardened. basically buttery sugar with the consistency of cookie dough); piece of toast with asparagus tapenade

breakfast: banana and salty oatmeal

lunch: leftover veggie soup (see last night’s post) and leftover b salad.  too bad I don’t have a camera with me- everything was very colorful.

dinner: 2 peanut butter sandwiches, Follow Your Heart vegan cheese sandwich and a taste of a  chickpea dish (I will post the recipe tomorrow)

grapefruit; banana oat bar from freezer

multigrain tortilla with sun-dried hummus, white bean tapenade, spinach; small navel orange; spelt zucchini muffin

jonathan apple; mareblu naturals cashew crunch

one last serving of split pea soup i found in the back of the freezer (recipe originally from the vegan table) with salsa huichol and last piece of molasses beer bread; graham crackers made by my housemate

almond milk and newman Os

fresh ginger tea

raisin toast with last of my tofutti cream cheese ):

palak panir leftovers. flatbread with sabra olive hummus (i really hate this variety, i’m not even sure i’ll be able to finish the container). lemon cake.

chipotle burrito (mild salsa only, with fajita stuff [duh])

ginger lime rooibus from noble tree

vegan chocolate cupcake from molly’s cupcakes (they usually have at least one vegan cupcake, it’s a good place to go if you’re having a cupcake munchie)

too much amazing(ly cheap) sangria at moody’s pub, which is officially my favorite bar in chicago–sorry, delilah’s. also some crispy greasy onion rings.

breakfast: leftover steel cut oats with banana and soymilk; coffee

lunch: sandwich with homemade pecan multigrain bread, tomato, red onion, and leftover egg tofu; leftover romaine salad with avocado, red onion, tomato, and Annie’s lemon & chive dressing; Mamba

ABC lemon poppyseed cookie (today’s excuse was that it was raining)

dinner: brown rice; stir fry with tofu, red onion, green beans, bok choy, red bell pepper, cashews, ginger, vegetarian oyster sauce, Sriracha, sesame oil, salt and pepper; steamed broccoli

many tastes of praline batter while making pralines (will post recipe tomorrow, since I’m using them to make ice cream)

breakfast: banana

lunch: b salad (see recipe postings for description) and a taste of my housemate’s vegan fried rice

snack: I finished the nonpareils from Marvelous Market. coffee with soymilk from Marvelous Market

pre dinner snack: toast with peanut butter

dinner: vegetable soup with lentils and homemade croutons.  The soup needed more flavor so I am not going to post the recipe, but I will tell you what was in it. It had carrots, parsnips, celery, lentils, mustard greens, spinach, red onion, and garlic.  The only flavoring was veggie bullion, fresh thyme and bay leaves.  to make the croutons I used my leftover whole wheat bread and bread Joanna had bought several weeks ago from Marvelous Market.  I tossed the bread bread in olive oil, salt and fresh thyme and then cooked it in the toaster oven on low heat for about 10 minutes.

grapefruit; banana oat bar

multigrain tortilla with sun-dried tomato hummus, white bean tapenade, spinach; small navel orange; spelt zucchini muffin

bad coffee at work; small jonathan apple; mareblu naturals cashew crunch

leftovers: amy’s split pea soup (still eh), toasted molasses beer bread; sweet potato, spinach with ginger-miso dressing; almond milk (almond breeze original unsweetened)

i made some important discoveries tonight:

• toy joy, which has toys, candy (including a special vegan candy section), and vegan soft serve, milkshakes, and floats. there’s vanilla and a flavor-of-the-week soft serve, plus a bunch of delicious-sounding milkshake flavors. i was told that the soft serve is made from just coconut milk, tofu, sugar, and whatever the flavor is. the flavor today was lemon, so i had a cup of lemon soft serve with “oreo” topping. all the upcoming flavors sounded awesome, i think this might be a weekly thing except that it’s a little pricey (almost $4 for a small cup with one topping)
• whip in convenience store, which is a cross between a bar, an indian restaurant, and the oberlin decafe. killed time here while waiting to see hello wheels and had really good chai tea with soy milk and a ton of newman-Os. they had a bunch of vegan options on the indian menu that sounded really good, and everything was pretty cheap (rice bowls with vegan curries around $6)

raisin toast with tofutti cream cheese. oj.

leftover palak panir with rice. lemon cake.

leftover palak panir with rice. lemon cake (yes, these are two separate meals)

banana bread that a friend made

toasted molasses beer bread with creamy peanut butter, wild blueberry preserves; grapefruit

carrot sticks and sun-dried tomato hummus; jonathan apple; dried pineapple

delicious lime-y gin & tonic made by my housemate john

baked mac and cheeze from 1000 vegan recipes: everyone who tried it agreed that it was the best vegan mac and cheese they had ever had. it was the first time i’d ever tried making vegan mac and cheese, and i tried to pick a relatively healthy recipe (i.e. no earth balance; the sauce was a mix of onion, nutritional yeast, cornstarch, soy milk, miso, mustard, and spices). i used spelt elbow macaroni and added broccoli florets and breadcrumbs on top. i made this to bring to a bbq and was really happy with the results. email me if you want the recipe.

other vegan food at the bbq: black bean salad; quinoa/mixed bean/dried fruit salad; chips, hummus, guacamole; bush’s vegetarian baked beans simmered with special ketchup and brown sugar; lots of pineapple; peanut butter and jelly cupcakes (email me for this recipe too! my housemate made them with blackberry jam and they are THE BEST); session lager from full sail brewing company (vegan according to barnivore); tastes of a couple of homebrews; homemade sangria

lemon cake

leftover palak “panir” with coconut/almond rice. i’m ready to give the recipe now! i veganized a recipe from the art of indian vegetarian cooking

Click for the recipe.

dinner at ethiopian diamond: i think this is my favorite restaurant in chicago. this food selection will look familiar to emily because my friend allowed me to order the same thing that we always get when we go there! shimbra assa and a combo platter with collard greens, yellow split peas, and cabbage. they threw in some red lentils for free! i also had a glass of honey wine.

lemon cake

brunch: soy cappuccino; shredded wheat with brown sugar, banana slices, and soy milk

snacks while watching Dr. Bronner’s Magic Soap Box, a documentary about Dr. Bronner (his soap is vegan, biodegradable, organic, fair trade, and not tested on animals. The documentary is pretty interesting.): leftover raw kale salad with extra avocado; popcorn popped in canola oil tossed with Old Bay seasoning, sea salt, nutritional yeast, a bit of Bragg’s, and a bit of melted Earth Balance. Stacey, I’ve finally broken into the huge Old Bay seasoning that you gave me for my birthday a few years ago.

dinner/snacks while watching Cronenberg’s The Dead Zone: Boca burger with leftover tamarind sauce from Thai food I had like a month ago (it seemed like it was still okay…); leftover cous cous and enchiladas; chips and salsa; asparagus spears roasted in olive oil, cayenne, salt and pepper; last bit of orange peel dark chocolate (my parents gave me this chocolate bar for Christmas, which is a long time for me to keep chocolate)

drinks at Rosalie’s birthday party: whiskey with ice+lime+agave; one vodka with Sprite; Budweiser; Sparks (also old… purchased like a year ago. Lots of old food today.)

whole wheat bread with horseradish hummus

apple

some really old leftover apple sausage gravy from when Katherine visited

whole wheat pasta with pesto sauce and melted Follow Your Heart cheese

toasted molasses beer bread with creamy peanut butter and wild blueberry preserves; grapefruit

handful of roasted/salted cashews and dried strawberries from fiesta bulk bins

hide bread from freezer, toasted, with sun-dried tomato hummus, white bean tapenade, spinach; small navel orange; lemon poppyseed cookie failure; dried pineapple

whole foods was crazy with samples: navel orange, minneola (sooo sweet), pineapple, kale chips (in bombay curry and zesty nacho flavors), baraka bars (chocolate almond and chocolate hazelnut; they were delicious, but why would you want to condense a whole meal into one bar when eating is so much fun??), walnut raisin spelt bread, rosemary sourdough bread, some weird chocolate-flavored green food drink, nadamoo coconut milk ice cream (java crunch, yum), a caffeine-free coffee substitute brewed from roasted breadnuts(??) served by a guy in an ornate mayan hat; also dark chocolate-covered sour cherries from the bulk bins

small jonathan apple; coffee from central market bulk beans

dinner at a friend’s: chickpea crepe with pinenuts; pasta with olive oil and lemony roasted asparagus; lots of strawberries; new belgium ipa

lone star tall boys at red eyed fly (aquarium drunkard showcase); shiner bock at red 7 (xiu xiu, lead guy from shearwater)

oatmeal with banana, peanut butter, salt, cinnamon, agave, and soymilk on top. oj.

vietnamese sandwich. weird ‘drink’ (i think this one had tapioca, mung beans, and coconut milk)

crimson king tea at intelligentsia

dinner @ yummy yummy: cashew soy gluten

breakfast: a little bit of Special K (vegan variety) with soymilk; apricot and mango soy yogurt

lunch: romaine lettuce with Annie’s lemon & chive dressing; leftover cous cous with asparagus and chickpeas

snack: Darrell Lea Soft Eating Mango Liquorice (includes Natural Flavor and Mono- & diglycerides as ingredients. I need to contact them to see if these are from vegan sources. I hope they are, because it was delicious)

I have been eating a lot of candy lately.

dinner: tortilla chips (some store-bought and some homemade by deep-frying corn tortillas in canola oil) with green olive cilantro salsa, spicy tequila salsa, Tofutti vegan sour cream, and refried beans (pinto beans sauteed with garlic, onion, olive oil, cayenne, and red pepper flakes; after sauteing for a few minutes, smash the beans and then keep frying, adding water and/or oil if they start to stick); sweet potato and black bean enchiladas (same recipe as the last time I made it; click on “Sweet Potato and Black Bean Enchiladas” on the recipe page); raw kale salad (“Raw Kale Salad” on the recipe page); Tyskie beer (may or may not be vegan); chocolate almond milk. I added more nutritional yeast and Bragg’s to the kale salad this time.

I’ve had the chocolate almond milk several times and haven’t remembered to write it on the blog until this time…

cornflakes with homemade soy milk; grapefruit

pita with sun-dried tomato hummus, white bean tapenade, spinach; carrot sticks; texas valencia orange

amy’s split pea soup (eh) with salsa huichol, herbed everything bread; baked sweet potato, spinach with ginger-miso dressing; grapefruit

lemon poppyseed cookie attempt #4: failure. but i think the next one will be perfect.

fresh ginger tea

marcus james shiraz

raisin toast from medici with tofutti cream cheese. oj.

i made palak paneer for lunch! i’ll have to post the recipe later, it’s all the way in the other room and i am definitely not getting out of this bed right now. served with rice that i cooked with almonds and dried coconut.

leftover lemon cake

green tea at a friend’s place

couple more slices of raisin toast with tofutti cream cheese

bar food: way too many curly fries, normal fries, chips with guac, a cup of hard cider

writing this entry is making me face the sad fact that i ate curly fries for dinner…