May 26, 2010


May 26, 2010 - .  

breakfast: Cheerios plus cornflakes with soymilk; coffee

lunch: peanut butter and jelly sandwich on flax bread; leftover black bean and romaine salad from yesterday

dinner at Angelica Kitchen (all-vegan restaurant): portions of: walnut-lentil pâté appetizer with tofu sour cream, rice crackers, and raw veggies; potato plus seitan rounds with parsley-almond center, dill tofu sour cream, and kale; seitan tofu balls with udon and red sauce, salad, 3 grain mix (quinoa, wild rice, amaranth), and tempeh side; another entree with marinated tempeh, massive asparagus, carrots, weird tiny yummy leaves that tasted like spinach, and other veggies; orange poppyseed cake; tofu panna cotta; red wine (BYOB; may or may not be vegan).

This restaurant was really really awesome.


May 26, 2010 - .  

breakfast: cashews

lunch: the last of my Portobellas Stuffed w/ Lemon Scented Quinoa and Arugula and frozen vegetables (carrots, green beans and corn)

snacks: more frozen vegetables and a chocolate cupcake with white frosting from hello cupcake

more snacks: samples of the sabra’s supremely spicy hummus and olive tapenade on german rye bread

dinner:  stacy’s tuscan herb pita chips  and some arugula that shelley brough home from the garden

beer: magic hat #9 (see company responses about vegan products)

another beer response:

Stone Brewing Co. (Completely Vegan!)

Matt Steirnagle to me
Yes, our beers are vegan. We use Irish moss, not isinglass, and have never used milk, gelatin, or honey in any of our beers. We filter through charcoal and synthetic diatomaceous earth, so we’re not even grinding the bones of long dead sea creatures to make our  liquid bread.


From: stacey []
Sent: Monday, May 24, 2010 7:26 AM
To: Gift Shop
Subject: Inquiry From
Full Name : stacey
Company Name : 
E-mail Address :
Query : Hi:

I am wondering if your beers are vegan. I do not use any ingredients derived from an animal including gelatin, milk, honey, whey, casein, isinglass, etc. I am interested both in the filtration process and in the ingredients that go into the beer itself. Thank you for your help.



May 26, 2010 - .  

fiber one with banana, soy milk, ground flax seed; strawberries

lunch at blind faith: mushroom tamale with chipotle-guajillo sauce; sweet potato-pumpkin soup garnished with toasted almonds; roasted beet salad with caramelized pear, frisee, red wine-herb vinaigrette; tastes of kung pao gardein with bok choy and rice; tastes of macrobiotic plate (butternut squash, brown rice with shiitake mushroom gravy, black beans, kale, seaweed salad); raspberry thumbprint cookie

carrot; peanut butter and blueberry lime jam on sprouted grain bread

lightly salted peanuts, orange juice on plane

dried mango


May 26, 2010 - .  

trader joe’s vanilla almond granola with soymilk. pomegranite juice.

hummus and pita from ex libris (library coffee shop)


weird drink thing from ba le

May 25, 2010


May 25, 2010 - .  

breakfast: Cheerios with soymilk; piece of flax bread toast with Vegenaise; coffee

lunch: flax bread with Vegenaise, romaine lettuce, and raw beet+apple+carrot spread

original Skittles; sweet nut crackers from Trader Joe’s; little bit of chocolate bar; another piece of toast with Vegenaise (how gross it is that I had Vegenaise 3 times today???)

dinner: salad with romaine, cucumber, black beans, olive oil, fresh lemon, apple cider vinegar, Bragg’s liquid aminos, nutritional yeast, dill, sea salt, and pepper; udon noodles and soba noodles with peanut sauce and black sesame seeds (I didn’t write down the recipe for the peanut sauce. It was about 1:1:1 sesame oil:peanut butter:soy sauce, with cayenne pepper, red pepper flakes, sauteed garlic, and sauteed peanuts. Coat the noodles very lightly.)


breakfast: coffee with soy milk from Marvelous Market; banana; everything bagel with Trader Joe’s organic original hummus (yum)

Lunch: a lot of cashews, an apple and frozen mixed vegetables (carrots, corn, green beans)

pre-dinner snack: turtle mountain’s purely decadent cookie avalanche ice cream

Dinner with Eva, Shelley and Nate: mushroom risotto with arugula and saffron. arugula salad with pan roasted radishes, strawberries tossed with homemade lemon vinaigrette

dessert: kettle salt and pepper chips

drink: magic hat #9 (see company responses about vegan products)

another beer response:

Brooklyn Brewery (vegan except for the brewmaster’s reserve- brooklyn buzz bomb!)

Hello Stacey,

Thank you for contacting the Brooklyn Brewery.

All of our 12 ounce bottles are vegan friendly, and do not use any of the ingredients you have mentioned. Although our website states that our cask conditioned beers use isinglass, this is no longer true. Only our new Brewmaster’s Reserve, the Brooklyn Buzz Bomb, uses honey and is not vegan.

None of our beers are 100% gluten free.

We hope this information is helpful!


Dan D’Ippolito

Communications Coordinator

Brooklyn Brewery

Twitter @BrooklynBrewery


From: stacey litner []
Sent: Monday, May 24, 2010 10:33 AM
To: Dan D’Ippolito
Subject: Question about your beer


I am wondering if your beers are vegan.  I do not use any ingredients derived from an animal including gelatin, milk, honey, whey, casein, isinglass, etc. I am interested both in the filtration process and in the ingredients that go into the beer itself. Thank you for your help.



May 25, 2010 - .  

toasted bagel with tofutti cream cheese; grapefruit

smoothie with peanut butter, banana, frozen strawberries, spinach, soy milk

en-thai-ce leftovers from a few days ago; dried mango/strawberry/blueberry mix

quinoa, mustard greens, sweet potatoes, ginger-miso dressing (already in recipe archive); half acre over ale; red wine; trader joe’s dark chocolate covered pretzels


May 25, 2010 - .  

sesame bagel with tofutti cream cheese. half of a grapefruit.

leftover enchiladas

snacks at departmental event: tjs dark chocolate covered pretzels, etc. etc. etc.

snacks at emily’s (mom’s) house: bite of a rotten apricot, delicious cornbread, a lot of red wine. hummus with whole wheat pita. tjs dark chocolate covered pretzels

May 24, 2010


May 24, 2010 - .  

breakfast: Cheerios with soymilk; coffee

lunch: salad with romaine lettuce, cucumber, peanuts, sunflower seeds, olives, a bit of Annie’s Goddess dressing, nutritional yeast, Bragg’s liquid aminos, fresh lemon, and dill; peanut butter pillow cookies

dinner at Papacitos: vegan burrito with seitan; frozen strawberry margarita; frozen lime margarita

bite of toast with raw beet+apple+carrot spread, with olive oil; last of the peanut butter pillow cookies


breakfast: salty oatmeal and trader joe’s non-pareils

lunch: leftover Portobellas Stuffed w/ Lemon Scented Quinoa and Arugula

snacks: the last of the non-pareils, baked lays, and a lot of cashews

dinner: happy hour at bread and brew (their menu is not up to date). I had the $5 mushroom pizza with arugula (they added the arugula for free) and arrogant bastard ale (vegan according to a woman at the bar who looked it up for me).  I sent the company an email to confirm

desert: turtle mountain’s purely decadent cookie avalanche ice cream

beer response:

Peak Organic Brewing Co. (Completely vegan!):

Hi Stacey,

Thanks for reaching out!  We really appreciate the interest.

Our beers are vegan.  The most common ingredient that brewers use to preclude them from being vegan is Isinglass, which is a fining agent.  We use a vegan alternative.

Hope that helps!

Be well,



Peak Organic Brewing Co.


May 24, 2010 - .  

fiber one with banana and soy milk

iced raspberry green tea at fritz pastry

half a vegetarian burrito from chipotle

smoothie with frozen mixed berries, banana, spinach, soy milk; dried apricots

tons of hummus, pita, crackers, cherry tomatoes, baby carrots, bell peppers, broccoli at a reception


May 24, 2010 - .  

trader joe’s almond granola, first with a little bit of spoiled vanilla soymilk, and then with a whole bowl of unspoiled regular soymilk. pomegranite juice.

iced soy chai latte at fritz pastry

chipotle burrito

iced cinnamon rooibus tea at caribou coffee (i think this is the first time since we’ve started the blog that i’ve gotten something from a chain coffee shop…)

beer, i think it was flat tire maybe?

late dinner at pick me up cafe shared items: vegan pizza with this really amazing whipped tofu spread that i’m going to try to recreate, burrito with all kinds of veggies served with refried black beans and yellow rice, side salad. i also got a banana chocolate oreo milkshake and took sips of a plain chocolate oreo milkshake. phew, i’m definitely wishing that i hadn’t eaten quite so much.

May 23, 2010


May 23, 2010 - .  

breakfast: Nature’s Path organic flax plus multibran cereal and Joe’s toasted O’s oat cereal with soymilk; coffee

lunch: burritos on toasted flour tortillas with refried chipotle black beans (click for the recipe), fresh cilantro, fresh cherry tomatoes with slivered green and black olives, and spinach sauteed with garlic and olive oil


  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1/2 canned chipotle pepper, minced
  • 1-3 tsp. adobo sauce from canned chipotle peppers
  • about 1 T canola oil
  • 1 can black beans
  • about 2 T water
  • sea salt to taste
  • black pepper to taste
  • cumin to taste (about 1 tsp)
  • dill to taste (about 1/2 tsp)
  • fresh cilantro for garnish

Saute the onion in canola oil on medium-high heat.  After a couple minutes, add garlic, chipotle, and adobo sauce.  After a couple more minutes, add the beans.  Stir for a couple minutes, then mash the beans with a potato masher.  Add the salt, pepper, cumin, and dill.  Continue to fry, mixing in the water, for several minutes.  Serve with fresh cilantro on top.

pieces of Elite bittersweet chocolate from Israel; chocolate chips

takeout dinner from The Standard: half a French Dip sandwich and half a Banh Mi sandwich

more snacks for Lost finale: peanut butter pillows (the recipe had been posted on the postpunkkitchen website, but I think it is no longer up… basically a firm peanut butter dough wrapped in a chocolate dough, then baked) along with dough; Brooklyn Brewery pilsner; whiskey and ginger

Marcy and Emily… we’re missing our last chance for a Lost reunion!


May 23, 2010 - .  

breakfast: peanut butter sandwich made with sprouted wheat berry bread

lunch: leftover whole food’s general tso’s vegan chicken and a slice of the sprouted wheat berry bread with cedar’s artichoke kalamata hummus (it’s nasty)

snack: original skittles

dinner: yesterday was our first harvest at the garden: radishes, arugula, lettuce and very small beet greens and swiss chard greens (from thinning). I haven’t used the radishes yet, but I will within the next few days. I used the rest of the ingredients to make tonight’s dinner. I made Portobellas Stuffed w/ Lemon Scented Quinoa and Arugula from the Post Punk Kitchen.

snack: tortilla with cedar’s artichoke kalamata hummus


May 23, 2010 - .  

blueberry corn pancakes from ‘veganomicon,’ tofurkey sausage

creamy peanut butter, strawberry preserves, blueberry lime preserves in a whole wheat tortilla; strawberries

seasoned fries; goose island sophie, goose island matilda, budweiser at nevin’s irish pub in evanston (go hawks!)

dinner made by my mom: cornbread from ‘veganomicon’; salad with trader joe’s low fat balsamic vinaigrette; portabella stuffed with tofu, leek, and almond (recipe from ‘moosewood restaurant cooking for health’); sweet potato, apple, and chipotle soup (also from ‘moosewood’); fresh apricots; trader joe’s chocolate soy ice cream; one of each chocolate chip cookie from the cookie experiment of a few days ago

apple; graham crackers


May 23, 2010 - .  

raisin toast with earth balance. half of a grapefruit.

tortilla chips

enchiladas! inside: potato, onion, zucchini, tomatoes, oregano, cumin, red chili flakes, s/p. outside: mole sauce (see recipe in index) but i took a bunch of shortcuts. the original recipe is better but this took half the time.

skittles from easter care package

bagel with tofutti cream cheese

snacks at emily’s house: sweet potato chipotle soup from moosewood (see emily’s post), carrot cake (see emily’s post), cornbread. chocolate chip cookie from the other day.

May 22, 2010


May 22, 2010 - .  

breakfast: Cheerios with soymilk; espresso

lunch: Amy’s black bean burrito

mints; tamari and sesame brown rice crackers; coffee

dinner at Japan Inn: miso soup (I asked the last time I was there, when they said they use a vegetable base); edamame; cold tofu appetizer (cubes of tofu on ice, which you eat with soy sauce, green onion, and ginger. Specify that you don’t want bonito flakes); fried vegetable spring roll; avocado roll; shiitake mushroom roll (all rolls with soy sauce); Sapporo beer (vegan according to Barnivore)

Dogfish Head Indian Brown Ale (also vegan according to Barnivore)


May 22, 2010 - .  

breakfast: peanut butter sandwich

lunch: leftover duccini’s pizza

snacks: samples of whole food’s saffron israeli couscous (it was gross) and barley primavera. i bought a side of whole foods vegan general tso’s chicken and ate part of it

dinner: the last of the duccini’s pizza


May 22, 2010 - .  

everything bagel with tofutti cream cheese and tomato; fruit salad of pineapple, strawberries, mango; decaf coffee

rice with candied orange peel and carrots, almonds, pistachios; rice with currants, cranberries, golden raisins, salt and cumin; tomato/cucumber/pickle/green onion salad with lemon juice and sumac at a persian cooking demonstration

leftover pizza and carrot cake

goose island 312 at moody’s


May 22, 2010 - .  

raisin toast with eb. green tea.

leftover pad thai

half of a delicious grapefruit

vietnamese sandwich. 2 weird drink things, one with black eyed peas and one with taro fruit.

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