banana nut muffin. strawberry kiwi juice.

pita with hummus. lentil soup.

veggie hummus pita from cedar’s

breakfast: cinnamon shredded wheat with soymilk; coffee

lunch: leftover Israeli couscous with eggplant, tofu, spinach, almonds, radishes, etc.

dinner: sauteed string beans with green onions and garlic (sauteed in olive oil) with sushi rice (cooked and then combined with rice vinegar, sugar, salt)

tahini-lime cookies (and dough)

flour tortilla with black beans, mango, salsa huichol

whole wheat tortilla with tofu, muhammara, romaine

guava pear muffin; coffee with almond milk

creamy peanut butter and strawberry preserves in warm whole wheat tortilla; carrot; apple

dark chocolate covered dried fruit and nuts (easter candy from my mom)

breakfast

lunch

dinner. i wanted to eat something else but had to continue the theme

bonus picture of the guava exploding out of a guava pear muffin

banana nut muffin from freezer

leftover pizza and noodles with peanut sauce (last of)

hummus and carrot snack while i was making dinner

french lentil soup with carrots, celery, onions, herbs, and tofu which was frozen and thawed. it turned out unexceptional so i’m not going to post the recipe. served over a mixture of rice and sauteed portabella mushrooms.

warm black beans and cold, perfectly ripe mango in a whole wheat tortilla with salsa huichol

whole wheat tortilla with tofu pan-fried in olive oil, romaine lettuce, and muhammara slather from 101cookbooks (the red stuff in the photo); small navel orange

carrot; guava pear muffin

leftovers: brown rice, baked sweet potato, roasted mustard greens, kidney beans and black-eyed peas with peanut-ginger sauce; grapefruit; surf sweets gummy swirls and sour worms

chocolate coconut haystacks and dark chocolate sour cherries from whole foods bulk; almond milk

stacey, i feel you on not eating enough fresh food–i’ve been running around lately and i feel like i haven’t made enough time to cook.

honey os with ricemilk. oj.

prepackaged soul veg meal purchased from the coffee shop in the basement of the library: chick peas on rice, greens, bbq seitan. it was pretty good, but i wish i could have heated it up.

leftover noodles with peanut sauce and pizza

one banana walnut chocolate chip muffin. ok, two. i based it on this recipe, but changed it enough to repost here:

Click for the recipe.

breakfast: Rice Krispies with soymilk; coffee

Trident orange gum. I wasn’t thinking… does anyone know if it is vegan? On the Trident website FAQ page, it says Trident gum is not kosher, so this isn’t looking good…

Second piece of evidence, from this site:

“Lindsay, July 27th, 2005, 15:13
Trident is vegan. I emailed the company about the glycerin and they said it’s vegetable based.

EDIT: The glycerin is vegetable based, but it contains casein.”

lunch: beer pancakes with Earth Balance and Maple Syrup (see “Fluffy Beer Pancakes” recipe on recipe page); fried slices of wild mushroom pilaf from Twin Oaks; homemade mango sorbet (champagne mangoes, simple syrup, and lime)

dinner: more pancakes! Some like above (Earth Balance + maple syrup); one with roasted red pepper+eggplant spread and green olive salsa; one with vegan cheese, green olive salsa, and Sriracha. Is this weird?

Gorges smoked porter and Coldfront amber ale from Ithaca Brewery (vegan according to employees at the Ithaca Brewery store); tortilla chips

i feel the need to explain my bad eating habits these past couple of weeks.  i am moving at the end of the month and am trying to eat a lot of the food i have in my house, so i don’t have to pack it.  that means a lot of dried goods and not many fresh foods.

banana “ice cream” (frozen ripe bananas blended to make banana ice cream)

pesto pasta

Milwaukee’s best

chocolate chips

a taste of the okra stew and brown rice that I made for lunch tomorrow (the recipe is in the recipe archive)

dinner with nate, shelley and eva: asparagus and mustard green risotto (with veggie broth, vegetable oil, baby bella mushrooms, porcini mushrooms, asparagus and mustard greens).  this was a great success considering we did not use Earth Balance or wine- the porcini mushrooms were the key to this dish

cornflakes with raisins and almond milk

apple, peanut butter; toasted mini everything bagel; guava coconut bar (from freezer)

coffee (flores bajawa beans from anderson’s) with almond milk and agave

a carrot

brown rice, baked sweet potato, steamed mustard greens, kidney beans and black eyed peas, with peanut ginger sauce from ‘vegan soul kitchen’ on top of everything

dried pineapple

honey os with ricemilk. oj.

vietnamese sandwich. weird drink thingie, this one with mung beans and coconut milk.

leftover scone from chicago diner that i found in my backpack. i ate a tiny bit of this during one of my blackout days from earlier this week. they sell them at whole foods, but as i find is often the case with chicago diner stuff in retail situations, it was kinda stale and not worth the money.

leftover vegan pizza and pasta with peanut sauce.

sourdough bread with hummus

sunchips

the last of the udon noodle peanut pasta and the leftover pho

chocolate chips

yuengling and ithaca beer (nut brown)

pesto pasta

more pasta with nutritional yeast and braggs

oatmeal with banana and agave

tortilla sample, dried apricots, medjool date at heb

apple, peanut butter, toasted mini everything bagel; small navel orange; strawberries and bits of pie crust while baking a spelt strawberry rhubarb pie, recipe from the babycakes nyc cookbook

friend’s birthday bbq: lots of tortilla chips with hummus and guacamole; marinated and grilled portabellas and tofu on a bun with lettuce and tomato; beet salad; potato salad from veganomicon; homebrewed brown ale, lone star, topo chico; lots of pie

honey os with rice milk. oj.

salad with iceberg lettuce, avocados, mangos, and lime vinaigrette from lucky strike bowling alley in hyde park. also a ton of french fries.

rhubarb muffin, last one!

snacks at a reception: rosemary crackers, carrot sticks. white wine.

leftover vegan pizza that someone especially ordered for me at a departmental event that i wasn’t able to attend! they just sent it home with my roommate.

espresso

Ricola LemonMint herb throat drops

lunch: apple sauce; chocolate brownie Clif bar (sad, sad breakfast and lunch day..)

triple espresso; ABC oatmeal raisin cookie. No flavor so far has lived up to the lemon poppyseed.

dinner: brown rice; sauteed chickpeas, onion, garlic, carrot, and giant red kale with cumin, coriander, paprika, turmeric, oregano, allspice, red pepper flakes, and olive oil; Sriracha sauce. Before adding the chickpeas to the vegetables, I sauteed them in a separate pan with a bit of olive oil so that they browned a lot… I think I learned this from Shelley. This made them very tasty.

Sierra Nevada Torpedo IPA (vegan according to Barnivore)