breakfast: carrots; a lot of peanuts and toasted sourdough bread with trader joe’s organic original hummus

lunch: half a container of cookie avalanche ice cream made by turtle mountain

snacks while making lunch for tomorrow: pan roasted chickpeas and radishes

dinner: grilled corn, red onion, plantains and tofu pups; white bean salad and peanut pasta

drinks: a lot of bud light

spicy refried black beans and mango in a flour tortilla

salad (romaine, spinach, beet, carrot, avocado, cashews, raisins, ginger-miso dressing) in a whole wheat tortilla (HEB); valencia orange

carrot; veggie pirate’s booty; last spicy chocolate cupcake; tastes while making hummus; banana

**thoughts on the perpetual hummus creaminess question: i made last-minute hummus for a picnic and didn’t have time to soak the chickpeas ahead of time, using canned instead. this hummus turned out wayyyyy creamier than it ever has using the same recipe but starting with dried chickpeas. it was way more satisfying than the playdough-y texture i usually achieve, enough to make me consider using canned chickpeas regularly. it’s more expensive than using dried, but still significantly cheaper and more satisfying than buying hummus (unless it’s grandma’s hummus)

picnic with friends: cashew “cheese,” one brick topped with rosemary and lavender and the other with ground black pepper; gluten-free herb crackers; beet, carrot, and spinach salad with herb vinaigrette; homemade hummus; baba ganoush from a can (surprisingly good); carrots, bell peppers, zucchini; flour tortillas; two kinds of red wine (one was gnarly head, which has a confusing entry on barnivore but sounds like the reds are okay for vegans)

ONE coconut water with a splash of pink guava (that is the name of the flavor). coconut water is supposedly high in electrolytes and other good things and is therefore beneficial to consume after exercising or during a hangover. it’s also used instead of blood in blood transfusions (what? yes, i read it on the internet)!

honey os with ricemilk. oj.

chipotle burrito–mild salsa only

dinner at the thai spoon: massaman curry with tofu

sour patch kids at iron man 2 (!!!)

breakfast: toasted sourdough bread with hummus and leftover bean salad from yesterday

lunch: slices of sourdough bread

snacks: peanuts, falafel and sample of lentils/rice from whole foods

dinner: the last of the bean salad from yesterday, carrots and hummus and a tortilla with vegan cheese and red onion

drinks: budweiser (see company responses about vegan products)

spicy refried black beans and mango in a flour tortilla

grapefruit; sesame candy from the dominican republic

samples at hope farmers market: anise garbanzo shortbread and cranberry biscotti; chana masala and tomato curry on spinach paratha; energy bars in two flavors, inca gold (coconut, agave, cacao nib) and mesquite. lots of samples at whole foods too but nothing noteworthy

veggie pirate’s booty and a smoothie made with banana, frozen strawberries, soy milk, and basil from the farmers market; stauffer’s animal crackers

leftover split pea soup and everything bread; grapefruit; spicy chocolate cupcake

same banana bread as yesterday at a friend’s place

happy memorial day everybody!

half of a grapefruit

leftover tjs seitan meatballs from the other night

sesame bagel with tofutti cream cheese

handful of cashews

gluten free vegan potluck: too many things to remember. black bean and plantain “hash”, cornbread, guac and chips, two different quinoa dishes, apple salsa, etc. the things i brought were (1) brussels sprouts roasted with almonds, onions, apples, olive oil, apple cider vinegar, s/p (this was awesome–i cut the sprouts in half and put them in at 400 degrees and everything got a little black) and also bananas with makeshift chocolate sauce and raspberries on top.

tjs honey-os with ricemilk. oj.

leftover enchilada with mole

cashews

pb&j

gin and tonic

late night mexican: sope with beans and avocado. nachos with beans and guac. chips and salsa. a beginner soup that they assured us was meat-free, although i have my doubts.

breakfast: cinnamon shredded wheat with soymilk; coffee

lunch: peanut butter and jelly on flax seed bread; leftover black bean salad

dinner: vegan chicken salad wrap (one of those packaged and slightly soggy sandwiches you can buy in some stores)

snacks during 13-hour (normally 7-hour) car trip to Oberlin: nori rice crackers; Swedish fish; cherries; graham crackers (no-honey variety); bite of fermented bread (oops)

sesame bagel with tofutti cream cheese. oj.

bag of potato chips, lightly salted

hummus and pita

handful of cashews. oj.

dinner with friends: salad with red and green peppers, tomato, cucumber, avocado, red onion, mango. dressed with salt, pepper, and oregano. white french bread toasted with olive oil, salt, pepper. several margaritas made with red-flavored mix (def hfcs involved there). champagne.

trader joes honey-os with ricemilk. half of a grapefruit.

leftover enchilada. fruit salad made by my housemate (blackberries, strawberries, apples, oranges, bananas)

dinner with emily f: whole wheat penne pasta with homemade red sauce (onions, herbs, fire roasted tomatoes, mushrooms) and tjs vegan ‘meat’ balls. red wine.