breakfast: leftover beans and rice with Sriracha; last piece of multigrain pecan bread, toasted with Earth Balance; coffee
lunch: falafel sandwich ($2.50) from Mamoun’s; ABC lemon poppyseed cookie
snack at lab meeting: several generic sour patch kids
snack bought at subway stand: Skittles (original flavor)
dinner: Israeli cous cous pilaf with chickpeas and asparagus (click for the recipe); romaine with Annie’s lemon & chive dressing; Smuttynose IPA (vegan according to Barnivore)
breakfast: no coffee!
lunch: a ton of kale salad (recipe previously posted by Katherine) with avocado and tomato. the avocado is the key to this salad
snacks: nonpareils fro Marvelous Market and a lot of salty pupmkin seeds
dinner: vegetarian platter from Zenebech shared with Zack, Hanna and Lucy. Zenebech is by far my favorite Ethiopian restaurant in DC. The people who work there are really nice, the food is cheap and it is far from fancy. Also, they let you replace things on the platter (e.g. switch out the spicy lentils for more split peas).
desert: Chez Hareg cookies (Almond Pistachio biscotti and oatmeal cinnamon biscotti) and Napoleon cake. I have a hard time beliving that the Napoleon cake is vegan, but the woman who owns the store promises me that it is. Next time I think I will ask her if she can tell me the ingredients.
toasted molasses beer bread with creamy peanut butter and wild blueberry preserves
bad coffee from some snack trailer on campus
multigrain tortilla with sun-dried tomato hummus, white bean tapenade, spinach; carrots sticks; texas valencia orange
yogi goji berry flakes & clusters cereal with added unsweetened dried coconut and homemade soy milk; dried mango
leftover butternut squash and panfried tempeh with spinach and ginger-miso sauce; grapefruit
rex-goliath cabernet sauvignon
andrea’s birthday cake, which we baked from duncan hines moist deluxe classic yellow cake mix, prepared according to this website (we did the applesauce version), topped with dark chocolate frosting (semi-sweet baker’s chocolate melted into hot soy milk) with lime and cardamom stirred into the frosting (but fyi, duncan hines creamy home-style classic chocolate frosting is also vegan!). the cake totally fell apart but was moist and fluffy and satisfyingly delicious. we ate almost the whole 12-serving cake between 3 people (and 1 person wasn’t exactly pulling his own weight…)
blueberry muffins from freezer with earth balance
grapefruit tea
pb&j. lightly salted potato chips.
last of the squash soup.
dinner at a prof’s house: gluten-free pasta with tomatoes, olive oil, garlic, and basil (for myself and the gluten-free girl, or the “special needs people” as berthold called us). a ton of french bread, which is definitely a weakness of mine. salad with basalmic dressing. lemon cake that i made and brought (pretty sure i’ve posted the recipe on this site already). a ton of red wine.
breakfast: strawberries + Special K (vegan variety) with soymilk; coffee
lunch: multigrain pecan bread with vegan sour cream, cranberry and stuffing Tofurky, and avocado; pickle; pita chips
dinner at Candle 79 (thanks to Michael’s parents)… I want to try to replicate some of these things: chickpea ball with white sauce (I didn’t really hear what this was); cornmeal-crusted oyster mushrooms with avocado-tomatillo sauce, arugula, and pickled red onions; a bite of butternut squash-wild mushroom-spinach ravioli with garlic cashew cream and cashew ricotta, tomato sauce, truffle oil, sauteed broccoli rabe, and capers; chili-grilled seitan with collards, plantains, caramelized onions, black bean sauce, and pumpkin seed-radish salad; cannoli with chocolate drizzle and chocolate-chip ice “cream”; a bite of apple pie (with phyllo pastry, almond crumble, cranberry coulis) with vanilla ice “cream”; several drinks (a “Lexington” cocktail that included a port reduction, champagne, orange-ginger sake, agave, and lemon; red wine; dessert port)
While Candle 79 is way out of my budget, their food is really good, and I like that are entirely vegan. I asked the server about their alcohol policy, and he said that all the wines/sakes/champagnes/beers are vegan (they don’t have a liquor license to serve anything with a higher alcohol percentage). He said it is hard to track down vegan alcohol, because so many wines and beers, even the same type from the same place, vary from year-to-year in how they filter different batches. Apparently, Candle 79 follows up with the breweries/wineries before purchasing anything.
Also, after asking, our server said he was the only vegan server at the restaurant (at least that night). He said the owner is vegan too, plus one other person (maybe the manager?), but most of the staff isn’t. He also had a figure that about 80% of the people who go to the restaurant are not vegetarian.
I ate all day long today. Not sure why….
breakfast: large coffee with soy milk from Marvelous Market. Any bets on whether or not I am addicted to coffee?
a disgusting amount of pumpkin seeds, a lot of grapes
lunch: chipotle baked tofu sandwich (homemade wholewheat bread spread with chipotle sauce, spinach, avocado and chipotle baked tofu). I also had kale salad with avocado.
snacks: more pumpkin seeds, more kale salad, nonpareils from Marvelous Market.
dinner: more kale salad this time with no avocado, but some tomato. homemade whole wheat bread spread with Tribe horseradish hummus
desert: Turtle Mountain’s Purely Decadent Praline Pecan ice cream. I like other flavors better (e.g. cookie dough and cookie avalanche)
I received a response from Wrigley’s about Skittles. Here is there response:
Dear Stacey,
Thank you for contacting the Wrigley Company to inquire about the use of animal-derived ingredients in our products sold in the United States. The gelatin was removed from the Skittles at the beginning of 2009.
The majority of Wrigley products sold in the U.S. are free from ingredients of animal origin, including egg and dairy products. A list of these acceptable products is included or attached with this response.
While a small percentage of the products we sell in the U.S. may contain ingredients of animal origin, we take great strides to ensure our products are free from any animal-based ingredients in geographies with dietary restrictions preventing such ingredients. For example, all Wrigley products sold in the Middle East and Indonesia are free from animal-derived ingredients.
Our priority is, and always will be, to manufacture only the highest quality confectionery products using ingredients that meet the needs of our customers around the world. By understanding our global customers and adjusting product offerings accordingly, we are able to deliver great tasting confections to more than 180 countries.
We hope this information is helpful. If you have any additional questions or comments please feel free to contact us at 1-800-WRIGLEY Monday through Friday from 8:30 a.m. to 5:00 p.m. CST.
U.S. Wrigley Products Without Animal-Derived Ingredients
• Wrigley’s Spearmint® gum
• Doublemint® gum and mints
• Big Red® gum
• Juicy Fruit® stick gum
• Winterfresh® gum
• Five® Cobalt, Rain, Flare and Lush gums
• Extra® Cinnamon, Bubble Gum, Peppermint, Spearmint, Winterfresh, Cool Green
Apple, Cool Watermelon, Supermint, Berry Pearadise and Fruit Sensations flavors
• Eclipse® gum and mints
• Hubba Bubba® chunk and tape gums
• Big League Chew® shredded gum
• Freedent® gum
• Orbit® Bubblemint, Wintermint, Peppermint, Spearmint, Cinnamint, Sweetmint,
Citrusmint, Fabulous Fruitini, Lemon Lime, Maui Melon Mint, Mint Mojito,
Raspberry Mint and Sangria Fresca
• Orbit® WhiteTM pellet gums
• LifeSavers® hard candies and LifeSavers® lollipops
• Altoids® Sours and Altoids® gum
• Skittles® candiesNote: Slight changes to product recipes can occur from time to time. Please feel free to contact us at 1-800-WRIGLEY any time to answer any ingredient questions that arise.
Sincerely,
Sarah Walker
Consumer Affairs Representative
toasted molasses beer bread with creamy peanut butter and wild blueberry preserves
multigrain tortilla with sun dried tomato hummus, white bean tapenade, and spinach; carrot sticks; texas valencia orange
small jonathan apple; spelt zucchini muffin from freezer; mareblu naturals trail mix crunch and cashew crunch
leftovers: butternut squash, kale, tempeh with miso-ginger sauce; little piece of herbed everything bread with white bean tapenade
really sweet and fresh carrot from the farmer’s market (courtesy of john shaw)
medjool dates and honey toasted pecans from fiesta’s bulk section
grapefruit; newtree belgian dark chocolate with blackcurrant; fresh ginger tea
weird, i swear i started a draft today but i didn’t see it when i came back just now
anyway,
blueberry muffins from freezer with earth balance
leftover cous cous and soup from last night
skittles, ugh
leftover cous cous and soup from last night
snacks at mac’s american pub: no-cheese nachos with refried beans, tomato, lettuce, jalapenos. french fries. white bean dip which was basically hummus with pita and veggies.
interesting article about wine fining agents:
My mom somehow found this article less than an hour after it was posted. She really likes Salon. Thanks Mom!
breakfast: granola with almonds; peach soy yogurt; coffee
lunch: pecan multigrain bread with “cranberry and stuffing” flavor tofurky slices (I liked this flavor a lot), avocado, and vegan sour cream; pickle; raw collards chopped small and tossed in Bragg’s liquid aminos, olive oil, nutritional yeast, and sunflower seeds
snacks from Babycakes NYC (Sticky Fingers’s archenemy): half of… chocolate/coconut Mounds-like bar; gluten-free chocolate-glazed donut; spelt graham cupcake with caramel frosting; gluten-free chocolate chip cookie sandwich (two cookies with pink frosting, maybe strawberry, in between). Everything was delicious.
dinner from Vinnie’s Pizzeria: half of the following pizza slices, all with soy cheese… pineapple “ham”, teriyaki broccoli “chicken”, and macaroni
breakfast: coffee with soy milk from Marvelous Market. pumpkin seeds- way too many
lunch: nonpareils from Marvelous Market- they are expensive, but amazing. My boss had a very hard time believing they are vegan- she said they are way too creamy to be vegan. I ate way too many
Chipotle baked tofu sandwich (homemade whole wheat bread spread with chipotle sauce, avocado, spinach,chipotle baked tofu)
mint tea, raisins, more pumpkin seeds
dinner: 2 “quesadillas”- 1 just with cheese and a tortilla and one with horseradish hummus, cheese and a tortilla. The one with the horseradish hummus was interesting. I also made kale salad (Katherine previously posted the recipe. we learned how to make this at rootingdc). i didn’t have any tomatoes or an avocado at home so it was pretty basic. I added my leftover mushroom/black beans from dinner with April on Saturday
cornflakes with raisins and homemade soy milk
multigrain tortilla with homemade sun-dried tomato hummus (instead of using the chickpea-cooking water, i used the sun-dried-tomato-reconstituting water for optimum flavor), white bean tapenade (posted yesterday), spinach; carrot sticks; super sweet and juicy texas valencia orange; lemon poppyseed cookie
leftovers from yesterday: tapenade on herbed everything bread; butternut squash, kale, and tempeh with ginger-miso sauce
dr. chocolate and peanut butter chocolate pretzel nuggets from whole foods bulk; almond breeze almond milk
blueberry muffin from freezer with earth balance
last of the gallo pinto. steamed kale with peanut butter. all in one bowl.
apple sauce cup from tj’s
potato chips
departmental wine and cheese event: some kind of sparkling white wine, tjs chocolate covered pretzels, pineapple, all kinds of combinations of chips/crackers/guac/salsa
dinner with chelsea: collard greens (chelsea mostly took care of these but i think they were mostly seasoned with basalmic and tamari), israeli cous cous with toasted pine nuts and sundried tomatoes, butternut squash soup which turned out pretty well!
skittles
breakfast: Cheerios with soymilk; coffee; piece of pecan multigrain toast with Earth Balance
lunch: leftover baba ghanoush with pecan multigrain bread and a carrot
snack: pita chips with baba ghanoush
dinner: baked potato with roasted vegetables (asparagus, red onion, and garlic with sea salt, pepper, olive oil, roasted red pepper), Tofutti sour cream, Twin Oaks vegetarian sausage, sun-dried tomato (reconstituted in boiling water), and Sriracha sauce; sauteed collards with garlic; rest of Yellow Tail shiraz. Stacey and I went to Twin Oaks and it is a pretty awesome place; you should buy their tofu if you see it.
breakfast: large coffee with soy milk from Marvelous Market and a slice of homemade whole wheat bread
lunch: chipotle tofu sandwich (homemade wholewheat bread, spinach, avocado and baked chipotle tofu
snacks: grapes, pumpkin seeds
dinner: grilled cheese (whole wheat bread spread with chipotle sauce, Follow Your Heart cheese, spinach)
snack: Skittles. Tropical flavor. They were not very good. Also, I realized after eating these that Skittles still have “natural flavor,” so I am not sure if they are actually vegan. I sent an email to the company that makes Skittles, Wrigley, asking if Skittles are vegan. i will let you know if I hear back. I guess until I hear back, Skittles are back on my “not vegan” list.
molasses beer bread with creamy peanut butter and wild blueberry preserves
multigrain tortilla (made in-house at central market) with fava bean puree, spinach; texas sweet orange
small jonathan apple; zucchini spelt muffin from freezer; coffee from central market bulk beans
herbed everything bread with white bean tapenade; roasted butternut squash, steamed kale, tempeh pan-fried with garlic, all with ginger-miso dressing; grapefruit. the dressing and bread recipes are in the archive. click here for the tapenade.
shiner bock; attempt #3 at lemon poppyseed cookies. better than #1, not as good as #2, nowhere near as good as abc’s.
blueberry muffin from freezer with earth balance
skittles from the movie theater
leftover gallo pinto. steamed kale mixed with a glop of peanut butter. i actually just put all this stuff together in a bowl and it was pretty awesome.
skittles
saltines with peanut butter and honey (14 in all = 7 sandwiches)
so many skittles
tj’s soy nuggets with bbq. steamed kale.
skittles
Thank you Marcy for letting us know that Skittles no longer have gelatin. I ate all three of these bags over about 1 hour, before I had ingested anything besides espresso since waking up. A great source of Vitamin C!
Stacey has pointed out that not all stores have the new stuff yet. You should make sure that 1) gelatin is not listed as an ingredient, 2) they say “gelatin-free” on the back, and/or 3) rather than a boring rainbow emanating from the “i” in “Skittles” towards the right only, there should be a freaking rainbow explosion exploding from the “i” in both directions. Trails!
breakfast: espresso; Skittles
late lunch: black beans and rice (click for the recipe)
late dinner: baba ghanoush (click for the recipe) and homemade multigrain bread (the same recipe that I posted before, see multigrain pecan bread on the recipe page, except I used 4 cups whole wheat flour to 2 cups white flour, plus I used 1/4 c agave nectar instead of 1/4 c sugar)
beer at Pacific Standard trivia night
leftover beans & rice and pecan bread & baba ghanoush
brunch: the end of the okra stew with brown rice
snacks: a few vegan semi sweet chocolate chips and Turtle Mountain’s Purely Decadent Praline Pecan ice cream. This is not my favorite flavor.
dinner: I went to a seed swap potluck. Earlier in the day Meredith, Shelley and I were discussing how all of the potlucks in DC (that we go to) are vegetarian even when it’s not specified. This potluck kept the trend going. Shelley and I (mostly Shelley because I cut myself and was bleeding) made 3 bean salad with black beans, chickpeas and pigeon peas mixed with red onion, lemon juice and cilantro
Although the potluck was all vegetarian people did not label which dishes were vegan. I asked around and found a delicious a few vegan dishes. one had beets, caramelized onions and brussel sprouts. there was also a salad with toasted almonds and some other toasted nuts. I wasn’t sure if the dressing was vegan so I had some hummus with the salad.
drink: Yuengling
snack: I had to go to three places, but I finally found vegan Skittles (original flavor)! I haven’t had Skittles in many years, but they taste exactly as I remember them. It’s sort of disturbing that I remember how they taste, also sort of cool. I guess this probably means that my memories of non vegan cheese and meat are probably accurate. I guess it’s like riding a bike- you never forget.
I made a loaf of whole wheat bread and I ate some bread dough (I have a problem). I also made chipotle baked tofu for lunch tomorrow and I tried a sample of the dish to make sure it was cooked enough. I will post the tofu recipe tomorrow.
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