May 31, 2010


May 31, 2010 - .  

breakfast from The Slow Train: hummus and pita; iced coffee; vegan chocolate chunk cookie. I really wish this place existed when we were still in Oberlin.

lunch/dinner from Agave: burrito on spinach flour tortilla with rice, black beans, refried beans, guacamole, grilled veggies, corn, cilantro, lettuce, spinach, onion, tomato, black bean salsa, and spicy salsa. In case you are going there, the sweet potatoes are not vegan.

snacks in car on ride back to NYC: jalapeño potato chips (Kettle brand) and soy saucy rice crackers from gas station


May 31, 2010 - .  

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


May 31, 2010 - .  

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)!


May 31, 2010 - .  

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 (!!!)

May 30, 2010


May 30, 2010 - .  

coffee, melon, and grapes at Oberlin Biology reception

remainder of chocolate chunk cookie from day before

champagne brunch: hummus; lettuce; tomato; barley and grape salad; kalamata olives; champagne (may or may not be vegan)

more brunch at Beethoven’s Bagels and Creamery (Oberlin now has a homemade bagel shop too!): toasted bagel with Tofutti cream cheese

coffee from Oberlin Market

takeout dinner from The Feve: Erica’s vegan burger (Boca burger with avocado, portabella mushroom, sauteed red onions, lettuce, tomato, pickle, and ketchup on a bun); tater tots with ketchup

graham cracker

PBR in a place


May 30, 2010 - .  

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)


May 30, 2010 - .  

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


May 30, 2010 - .  

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.

May 29, 2010


May 29, 2010 - .  

espresso and really good vegan chocolate chunk cookie at The Slow Train Cafe (new coffee shop in Oberlin, OH)

brunch at The Mandarin: tea; sauteed string beans; Taste of Nirvana (deep fried wheat gluten); white rice with a bit of soy sauce; fortune cookie

Swedish fish

dinner at Taylor and Pam’s house: delicious homemade black-eyed pea burgers on bread with ketchup and stone-ground mustard; carrot+ginger+sesame salad; pineapple; lemon sorbet; vegan cappuccino coconut ice cream; strawberries; ginger snaps

PBR; Southern Comfort


May 29, 2010 - .  

breakfast: toasted sourdough bread from the Mt. Pleasant farmer’s market (the bread is excellent) spread with trader joe’s organic original hummus (also, great)

lunch: more sourdough bread (not from the farmer’s market. from harris teeter) spread with mustard

dinner at eva’s: grilled corn, zucchini, onion and eggplant (tossed in garlic, salt, pepper and balsamic vinaigrette); sautéed collard greens (olive oil, garlic, cumin and balsamic vinaigrette); bean salad (black beans, pink beans and parsley tossed in olive oil, garlic, mustard, red wine vinegar and pepper)

dessert: oreos

drink: yuengling. i confirmed that their beer is vegan, but they will not let me post their response


May 29, 2010 - .  

spicy refried black beans and mango

green and yellow split pea soup (recipe from ’1,000 vegan recipes’ but i added sweet potato and collards); everything bread fresh out of the oven (see ‘herbed everything bread’ in the recipe archive, though i left out the herbs this time and added caraway seeds to the everything toppings); dried mango

more bread; valencia orange; tropical dried fruit mix at HEB

same salad as yesterday, but wrapped in a tortilla; leftover iced coconut green tea from the steeping room; handful of chocolate chips (guittard semisweet are my current favorite vegan chocolate chips, available at central market and HEB)

chocolate chip banana bread and banana-chocolate fudge, both made by a friend from ’1,000 vegan recipes.’ the fudge especially was amazing and only has four ingredients, i’ll send the recipe to you guys if you want it


May 29, 2010 - .  

tjs honey-os with ricemilk. oj.

leftover enchilada with mole



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.

May 28, 2010


May 28, 2010 - .  

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)

stacey- wow, how did i each so much food?

May 28, 2010 - .  

breakfast: leftover coffee from yesterday (coffee with soy milk from marvelous market). i have decided that i like cold/old coffee; chamomile tea

lunch: sourdough bread spread with skordaliu from zorbas, red onion, arugula (from the garden), slices of follow your heart mozzarella cheese, a few tomato slices. peanuts

snacks: almonds and peanuts. more chamomile tea. a bite of nate’s banana spread with peanut butter

dinner: stacy’s tuscan pita chips and tortilla wrap with red onion, tomao, cheese and pepper. a second tortilla sandwich, this time I added skordaliu and arugula.

dinner 2: nino’s cuban corn (grilled and spread with a generous amount of veganaise, nutritional yeast and paprika); grilled bread with melted earth balance and a few slices of follow your heart cheese.

drinks: budweiser and peroni (vegan according to barnivore. i sent an email to confirm. i will post their response when i receive it).

Budweiser (mostly vegan!)


Thank you for taking the time to write and ask about Budweiser.

Anheuser-Busch beers are brewed around the world using water, yeast, barley malt, hops and cereal grains (such as rice, corn, or sorghum).

None of our Anheuser-Busch brewed beers or other products contain any animal ingredients (such as milk, eggs, etc), or process aids such as isinglass or gelatin, except for Michelob Honey Lager and Michelob Honey Wheat, which use real honey, and Budweiser and Bud Light Chelada, which contain Clamato.

Stacey, thanks again for your interest.  We hope that this information is helpful!

Your Friends at Anheuser-Busch
Customer Relationship Group
1-800-DIAL-BUD (1-800-342-5283)


May 28, 2010 - .  

spicy refried black beans (made by my housemate john) & mango

salad: romaine, spinach, grated carrots, steamed beets, avocado, cashews, raisins, ginger-miso dressing (already in recipe archive); valencia orange; spirulina & agave mini raw revolution bar

smart dog on toasted counterculture bun with spinach and yellow mustard; spicy chocolate cupcake (recipe from ’1,000 vegan recipes’); banana/strawberry/soy smoothie

coconut green tea at the steeping room; chile lime cashews at central market

more of the same salad i had for lunch; toasted mini everything bagel

i had leftover chocolate ganache (see recipe index) from frosting the cupcakes, so i reheated it, poured it over a banana, put the whole thing in the fridge, and had half for dessert. it was a beautiful object:

while i’ve got my camera out, here’s a picture from marcy’s and my cookie experiment. the lumpy one has applesauce instead of canola oil.


May 28, 2010 - .  

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.

May 27, 2010


May 27, 2010 - .  

breakfast: Cheerios with soymilk; coffee

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


dinner at Mamoun’s falafel and then Five Guys: falafel sandwich; grape leaves; Cajun french fries with ketchup; peanuts. Five Guys doesn’t serve quite as many fries in NYC as they do in DC, but still very tasty.

From Five Guys FAQ page (in summary, the bun and therefore the veggie sandwich is not vegan; the french fries are vegan):

Q: Do you offer any food which is suitable for vegetarians?

A: Yes, to a certain extent. Our veggie sandwich and grilled cheese sandwiches are suitable for lacto-vegetarians. One thing to take note of is that our veggie sandwich is NOT a veggie burger. Our veggie sandwich consists of as many “veggie” toppings as you desire and served on our basic bun. You can add cheese if you please. Our bread is toasted, but usually on a separate grill from meat products. However, there is always a chance for cross contamination, so please check at the individual location where you are ordering to be certain. Finally, our fries are just plain potatoes cooked in 100% peanut oil and are suitable for even vegan diets.

Q: Do any Five Guys products contain soy or dairy?

A: Our rolls contain both soy and dairy.

soymilk; ginger ale; leftover orange poppyseed cake


May 27, 2010 - .  

breakfast: banana, salty oatmeal and cashews

lunch: more cashews and a sandwich (sourdough bread spread with skordaliu from zorbas, red onion, arugula (from the garden) and tomato)

snacks: coffee with soy milk from marvelous market, cashews and skordaliu wrapped in arugula, 2 bananas

drinks and snacks at Vapiano: peroni and part of someone’s pilsner urquell (both vegan according to barnivore- i sent emails to confirm). some mixed antipasti (roasted vegetables, artichokes, tomatoes, kalamata olives, arugula and bruschetta). it also comes with cheese (which i obviously didn’t eat). i was told that it is vegan without the cheese. our waiter was very nice. she offered to bring me extra veggies since i couldn’t eat the cheese.  the waiter also told me their pasta is vegan, but if i ever go back i would want to confirm again.  this place was expensive, but work was paying.

desert: cookie avalanche ice cream made by turtle mountain



May 27, 2010 - .  

cheerios and toasted Os with soy milk

1/2 vegetarian burrito from chipotle (all four salsas!); dried mango

other 1/2 of chipotle burrito; dogfish head 60 minute ipa

chocolate covered banana chips, cherries, medjool date at HEB

a crumb of a cupcake made from the spicy chocolate cake recipe in ’1,000 vegan recipes.’ they are goodbye cupcakes for a coworker whose last day of work is tomorrow. i refrained from eating a whole bunch of them straight out of the oven. the crumb was delicious


May 27, 2010 - .  

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.

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