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.

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:

http://www.salon.com/food/wine/index.html?story=/food/feature/2010/03/09/kolpan_wines_not_vegetarian_ext2010

My mom somehow found this article less than an hour after it was posted. She really likes Salon. Thanks Mom!

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!

Click for the recipe.

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

Click for the recipe.

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)

entree

• 1 onion (preferably red), chopped
• about 4 cloves garlic, chopped
• olive oil
• 2 cans black beans, drained and rinsed
• about 1/2 tsp red pepper flakes
• about 1/2 tsp cumin seeds, chopped
• 3 bay leaves
• 4 dried red peppers
• Old Bay seasoning to taste
• 2 cups vegetable bouillon
• 1-2 T tomato paste
• 1-2 c rice

Saute the onion, garlic, carrot in olive oil with salt and pepper.

Optional (to avoid mushy onion/garlic in the final product): after the onion, garlic, and any other vegetables are cooked, remove them from the heat and set aside.  Mix them back in once the beans are finished cooking.  I forgot about this so I left them in.

Add the beans, along with the red pepper flakes, cumin, bay leaves, dried red peppers, and Old Bay.  If you removed the sauteed onions and garlic to add at the end, you can add some quartered onion and large chunks of garlic to cook with the beans, which you can then remove before serving.

After sauteing the beans and spices for a few minutes, add the bouillon.  Heat on high until simmering, then reduce heat to a temperature that maintains a simmer.

After at least half the water has evaporated (about 15-20 minutes?), add the tomato paste.  Cook for another 10 minutes or so, until most of the water has evaporated and the tomato paste has spread throughout the beans.

If you removed the sauteed onion/garlic, remove any large onion/garlic that you boiled with the beans, and add the crunchier sauteed garlic and onion back.  If you kept the garlic and onion in, embrace the mushiness.

Serve over rice.

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)

side

• 1 large eggplant
• 10 small/medium cloves garlic (I’m not that crazy; these are going to be roasted)
• 1/2 c tahini (1/4 c would be fine if you want to make it less expensive)
• juice of 1 juicy lemon
• 2 T sesame seeds
• salt and pepper to taste
• 1.5-2 T olive oil

Insert the garlic cloves in the eggplant.  Do this by cutting into the eggplant skin with a small knife, and then pushing the garlic cloves in.  If using big garlic cloves, cutting them in half will make this easier.

Lightly coat the eggplant and a baking sheet with olive oil.  Bake the eggplant with its garlic babies at 400F for about 30-35 minutes, until it is soft and the skin looks sort of gross and loose.

Let the eggplant cool, or stick it in cold water if you’re in a hurry.  Peel the skin off.  In sections there may be a tough layer beneath the skin; you can try blending this into the baba ghanoush, and if it won’t blend you can remove it later.

Food process the eggplant meat along with the roasted garlic cloves, tahini, lemon, sesame seeds, salt, pepper, and 1 T of olive oil.

Once food processed, transfer to whatever bowl you want to store/serve in, and loosely mix in another 1/2 T olive oil.  It is best to refrigerate for a couple hours before serving.  Optionally, add another 1/2 T olive oil to the top, along with parsley, paprika, etc.

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.

Click for the whole wheat bread recipe