cinnamon rhubarb muffin (except this one didn’t have any rhubarb in it! i need to get better at mixing) from freezer. oj.
leftover black bean soup with tortilla strips. last of the chard with salt.
carrot sticks and sabra hummus
last of the black bean soup and a tortilla (i ran out of the fried strips so i just used a regular tortilla). asparagus, sauteed with salt and pepper. we’re starting to get the really tender thin stalks of asparagus here, which is super exciting.
chamomile tea
breakfast: toasted homemade bread with Earth Balance; espresso from Oren’s Daily Roast
lunch: sandwich with homemade bread, romaine lettuce, and tempeh “chicken” salad; chocolate chip cookies
dinner: linguine (tossed in a bit of olive oil, salt, and pepper) with alfreda sauce (recipe from post punk kitchen, available here), with parsley on top; broccoli rabe (rinse, then heat for about 4-5 minutes in a covered frying pan to let steam with the water, then add a bit of olive oil, salt, and pepper to saute for a few minutes); Brooklyn Brewery’s summer ale (vegan according to Barnivore); another chocolate chip cookie
breakfast: salty oatmeal
snack: CVS brand fig bars and mint tea
lunch: leftover mac and cheese (I am going to be eating this for days) and slices of carrots, cucumbers and celery.
snack: CVS brand fig bars (I have eaten 16 servings of these in less than 24 hours!)
dinner: leftover mac and cheese
drink: yuengling black and tan
more beer information:
MAGIC HAT (VEGAN! except for Odd Notion)
Hi Stacey,
Thanks for writing in. Our beers are indeed vegan. We do not use isinglass
for filtering purposes. We use something called diatomaceous earth, which is
essentially fossilized algae. We did make a beer a while back called
Braggot, a variation of which appeared in winter of ’08 as our Odd Notion,
and that was a mead-style ale brewed with honey. We have not since made a
beer with honey, and we don’t have immediate plans to again. Vinyl does
indeed fit into the vegan category. We hope you enjoy it!Cheers,
The Voice> stacey sent a message using the contact form at
> http://www.magichat.net/contact.
>
> 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. I am interested in knowing
> about all of your beers, but specifically the new Vinyl seasonal beer. Thank
> you for your help.
>
> Stacey
ANCHOR BREWING COMPANY (VEGAN!)
Dear Ms. Litner:Thank you for your e-mail. None of our beers contain animal products or by-products.Best regards from San Francisco,Anchor Brewing Company
Hops, water, barley, sometimes wheat, no honey.
Yuengling Brewery
They won’t let me post their response- lame! This makes me not want to drink their beer.
cornflakes with ground flax and almond milk; grapefruit
my coworker gave me an extra bag of delicious vegan bread from counter culture (the little loaves they serve their sandwiches on, which they apparently sell for cheap on sundays if there is surplus) and i used half a loaf as a burger bun for a pinto bean burger with chile lime mayo (recipe from 1000 vegan recipes). the burger itself was a little bland and mushy, but with the “mayo”, lettuce, tomato, and that delicious bread it would totally satisfy a craving for fast food; banana with peanut butter and a handful of chocolate chips for dessert
carrot; small gala apple; banana coconut guava muffin
dinner at karibu (one of austin’s two ethiopian restaurants): the usual vegetarian dishes (red lentils, brown lentils, split peas, collards, cabbage, and one with string beans and carrots) served with salad and injera. the food was good, but the injera was not up to par- instead of thick and pliable, it was dry and even kind of crispy around the edges. i think aster’s had better injera, but i remember being a little disappointed by the food. i miss chicago ethiopian!
dried pineapple; lindt intense dark chocolate
tjs sesame bagel with tofutti cream cheese. oj.
leftover black bean soup with tortilla strips. chard with tamari.
snacks at departmental event: chocolate covered pretzels, chocolate covered espresso bean (just one), chips and guac, pb filled pretzels, etc. etc. white wine
most of another sesame bagel with tofutti
red wine
breakfast: cinnamon shredded wheat with almond milk; coffee from Oren’s Daily Roast
lunch: leftover pasta with tomato sauce and lentils; Mexican hot chocolate snickerdoodle cookie
original Skittles
dinner: homemade bread with romaine lettuce and tempeh “chicken” salad; salad with romaine lettuce, fresh lemon, nutritional yeast, Bragg’s, and a bit of Annie’s lemon & chive dressing; Magic Hat Wacko summer ale (vegan according to Barnivore)
chocolate chip cookies and cookie dough (click for the recipe)
Mix the Earth Balance, sugars, and vanilla in a mixing bowl. In a separate small bowl, whisk the corn starch in the soymilk (this serves as replacement for the eggs), then mix into the mixing bowl. Once the wet ingredients are well mixed, mix in the dry ingredients (salt, baking soda, and flour). Then add chocolate chips. Bake at 350F for 12-14 minutes.
breakfast: soy latte from a place that shall not be named
lunch: leftover stir fry from last night
snack: CVS brand fig bars (Fig Newtons are not vegan)
dinner: mac and cheese (recipe from Veganomicon) and borscht
cornflakes with raisins, ground flax, almond milk
pinto bean patties with chile lime “mayo” (recipe from 1,000 vegan recipes) in a whole wheat tortilla with tomato and romaine
carrot; small gala apple; banana coconut guava muffin
samples at central market (where i spent 4 cents on a spice i needed): tortilla chips and salsa, tangerine, pineapple, grape, magic pop with peanut butter; sample at natural grocers: freshly ground peanut butter
a version of harissa spaghettini from 101 cookbooks (i made my own harissa loosely following this recipe and using mainly guajillo peppers with a couple chipotles, then tossed it with rotini, kale, sauteed mushrooms, black olives, lemon zest, lemon juice, and sea salt); dried pineapple; lindt intense dark chocolate
cinnamon rhubarb muffins. oj.
leftover black bean soup with fried tortilla strips
gala apple and creeeeeeeamy peanut butter
another muffin
curry at a friend’s house: eggplant, sweet potatoes, bok choy, a few mushrooms with masaman from a can with ginger, garlic, peanut butter, and tons of coconut milk. i should get into this whole curry in a can thing, it turned out way better than all of my laborious efforts in the direction of ‘real’ curry
breakfast: homemade bread with Earth Balance; espresso; spoonful of tempeh “chicken” salad; half a Mexican hot chocolate snickerdoodle cookie
lunch: vegan mozzarella cheese melted on Italian bread with tomato sauce; coffee
olives; celery; crackers and wheat thins with roasted red pepper hummus; boiled potato slices with vegan cheese and cherry tomato; Prosecco (may or may not be vegan)
dinner: spaghetti with lentils; spaghetti with tomato sauce; broccoli rabe with garlic; asparagus; eggplant and mushrooms; red wine (may or may not be vegan)
more Mexican hot chocolate snickerdoodle cookies
breakfast (if you can call it that): leftover pizza from Redrocks and a banana. I need to start eating healthy (or at least not eating pizza and okara burgers for breakfast). I keep using the excuse that because i’ve recently moved i haven’t had time to cook/ shop for food, but i need to stop using that excuse.
snacks picked at the garden: arugula, chives (including the flowers), radish greens (i’m not sure if people really eat these, but i liked them)
snacks when i got home from the garden: chocolate chips, banana and cedar’s lemon zest hummus (it’s gross) with cedar’s “whole wheat” 5 net carb wraps (although I was very skeptical of these wraps- what wrap has 5 net carbs- they were buy one get on free and i couldn’t resist). the wraps taste like the wraps we bought in austin- a lot of gluten.
dinner: vegetable stir fry (frozen peas, fresh asparagus from the farmer’s market, carrots, red onion, pressed garlic, tofu, re-hydrated shiitake mushrooms, sriracha, vegetarian oyster sauce, soy sauce, sesame oil, rice vinegar, brown rice, leftover white rice. garnished with fresh arugula and chives from the garden.
here’s another crappy picture (this one was actually taken with a camera (a very old one) instead of a cellphone):
post dinner snack: a handful of peanuts (thanks shelley) and some more cedar’s lemon zest hummus and cedar’s wraps
toasted oatmeal bread (heb) with peanut butter and banana
last tempeh-walnut “chicken” salad wrap (’1,000 vegan recipes’); small gala apple
carrot; banana coconut guava muffin; animal crackers; medjool dates from fiesta bulk; small gala apple
dinner at friends’: homemade bread dipped in olive oil with black pepper, sea salt, oregano; stir fry with onion, garlic, ginger, homemade tempeh, mushroom, eggplant, carrot, swiss chard, rice vinegar, bragg’s, turmeric, on top of brown rice with nutritional yeast and hot sauce on top; coconut rice with cinnamon and nutmeg; cantaloupe; a delicious cocktail with ingredients that i completely forget (i know it had drambuie and i think whiskey), homebrewed dark belgian-style ale
happy mothers day, everybody
raisin toast with tofutti cream cheese. last of the sweet potato crepe filling with sauce.
last of the ginger miso soup. sauteed chard with tamari.
cinnamon rhubarb muffins (i used fresh rhubarb and raspberry soy yogurt this time; see previous post for the recipe)
black bean soup with fried tortilla strips
i used the cooking liquid from the black beans, but you could also just add water or, better yet, broth. saute the onion and celery with the herbs and spices for about 5 minutes. when the veggies are softened a bit but still a little crunchy, add the canned tomatoes and then throw the whole thing in with the beans and whatever liquid. bring to a simmer. salt and pepper to taste. while the soup is simmering, cut the tortillas into short thin strips and fry them in canola or veggie oil (you’ll need quite a bit of oil). when they are brown, lift them out of the pan with a spatula, put them on a paper towel to soak up excess oil, and salt them. when the veggies are soft, take the soup off of the stove and let it cool for however long it needs in order to not explode in your blender. blend the soup until smooth (the best way is to blend the solid parts first and add liquid slowly). stir in the cilantro and green onions. garnish with the fried tortilla strips.
brunch: oatmeal with soymilk, brown sugar, and dried papaya; soy latte
peanuts; more dried papaya; bread dough while making bread (click for the recipe)
Combine yeast with warm water and stir to dissolve. Let sit for a couple minutes, then add a splash of maple syrup. Let sit a few more minutes (you should see it start to froth up).
Mix flour, salt, and seeds in a bowl. Add the yeast mixture, the rest of the maple syrup, oil, and water, and knead. Add enough water so that you can knead all the flour into the dough without the dough sticking to your hands (a little bit of sticking is okay after this first mixing). If the mixed dough is sticky, add a bit more flour; if it seems dry or if you can’t knead all the flour in, add more water. After the dough is well mixed, spread a thin layer of olive oil on the surface of the dough, cover with a damp towel, and let rise at room temperature or warmer (a sunny windowsill is nice).
After rising (as long as you want… about 45 minutes is good), punch the dough down and knead (about 10 minutes? Less if you knead like you need it). If it sticks to your hands, sprinkle whole wheat flour on the kneading surface and knead it in (repeat until it is no longer sticky). After kneading thoroughly, separate the dough into whatever loaves or rolls you are baking. Let rise like this for another 15 minutes or so (it will rise more in the oven).
Bake at 425 until the outside is brown and it makes a hollow sound when hit (30-35minutes).
dinner: tempeh “chicken” salad (recipes for the chicken salad and for the homemade vegan mayonnaise that it calls for from 1,000 Vegan Recipes… thanks Emily!) with romaine lettuce on homemade bread
Mexican Hot Chocolate Snickerdoodle cookies and cookie dough (recipe available here); soymilk and almond milk
breakfast: i don’t have much food in the house, so i resorted to an okara burger with vegenaise and peanuts (thanks shelley)
lunch: chocolate ships
dinner with my brother at Redrocks Pizzeria: mixed green salad with lemon vinaigrette (the server confirmed it was vegan) and the Funghi pizza (mushrooms, fontina they let me substitute another topping for the fontina- i chose more mushrooms, parsley, garlic, cherry tomatoes, added in: vegan cheese. they wouldn’t let me substitute vegan cheese for real cheese) from. Their crust is really good, but the pizza is expensive.
drinks: budweiser (i have received email confirmation from them that their regular budweiser is vegan..see previous post) and dos equis (vegan according to barnivore- because this was posted just 10 months ago, i believe it’s true)
cornflakes with almond milk; grapefruit; medjool dates from fiesta bulk
tempeh-walnut “chicken” salad wrap (recipe from ’1000 vegan recipes’) with raw kale; small gala apple; banana coconut guava muffins. the muffin recipe started out as the banana-walnut breakfast muffins from ’1000 vegan recipes’ but i changed almost everything. john shaw has endorsed this muffin as “one of the best things i have ever eaten.” click here for the recipe
combine flour through coconut in large bowl and bananas through oil in smaller bowl. add wet to dry and add apple juice as needed to just moisten the dry ingredients (don’t overmix). fill 12 muffin tin compartments halfway, then add a slice of guava paste to each, and fill the rest of the way. bake ~22 minutes and let cool to the point that the guava oozes but doesn’t burn your tongue!
decaf soy cappuccino at medici; small gala apple
dinner at a friend’s: tons of tortilla chips and salsa; chickpea crepe; garlicky kale; half a sierra nevada ipa
newman Os, almond milk
raisin toast with tofutti cream cheese.
sweet potato crepe filling with coconut sauce. steamed broccoli with tamari.
the rest of my chocolate-coconut sauce that i put on bananas the other night
vietnamese sandwich. weird drink thingie
twizzlers and jelly bellies at a movie
breakfast: toasted poppy seed bagel with vegan cream cheese and red onion from The Standard; espresso
lunch: peanut butter and strawberry jam on 10-grain bread
dairy-free peanut butter chocolate ice cream from ice cream truck by NYU. He said it had no dairy or eggs, but it was not marketed as vegan, so I want to do a bit more research.
Magic Hat #9 (vegan according to their website) and whiskey ginger at Minnesota Happy Hour at Le Poisson Rouge
dinner from Vinnie’s Pizzeria: half slices of barbecue “chicken”, spinach-portabella-sundried tomato, basil-”pepperoni”, and Thai “chicken” pizza
peanuts
breakfast: Joe’s O’s with soy milk and double stuffed oreo cookies (yes, i know i shouldn’t eat cookies for breakfast, but i was hungry and wanted junk food, so oreo’s seemed like the perfect solution.
snack: more joe’s o’s
lunch from Cafe Green: I am not sure what they call it at the new place, but it was a more expensive version of Revolutionary Chicken from Java Green
dinner: fries from Five Guys
drinks: yuengling black and tan (i realized when writing this post that I have not confirmed yuegling beers are vegan. barnivore doesn’t say much and i emailed yuengling on 9/8/2009 inquring about this, but they never emailed me back. i just sent them another email.
I received a response from Dogfish Head about their beers. Here is their response:
Hey Stacey,
I have had this conversation before with some of our peeps in the lab and we have decided that you would want to stay away from Midas because it has honey in it (bees). But other than that, none come close to any animals. We use diatoms (dead organisms/crushed shells) in our filtration process. Basically when those sea organisms die, their shells call to the bottom of the ocean floor, they are harvested (just the shells) as diatomaceous earth which is used to polish the beer and give it clarity. But that is not considered an animal byproduct and the organisms died on their own, we did not kill them.
Hope that helps!
Cheers!
Nora Sheehan, Celebration Specialist
H.R. Assistant/Brewceptionist
Dogfish Head Craft Brewery
6 Cannery Village Center
Milton, DE 19968
302.684.1000
My first post on someone else’s blog: In response to this post on the Prince of Petworth blog about the new frozen yogurt place in Columbia Heights, I wrote:
Do you know if they will serve vegan frozen yogurt? If so, I will be there everyday!
- 07 May 2010 11:42 AM | Prince Of Petworth Said:
Yes the do! They also have for lactose intolerant folks.
NOTE: I went to the store to get their vegan soft serve and apparently they only have sorbet. I don’t know if their sorbet is vegan. i didn’t bother to ask because i don’t really like sorbet.
cornflakes with raisins and almond milk; grapefruit
tempeh-walnut “chicken” salad wrap (recipe from ’1000 vegan recipes’) with raw kale; small gala apple
vegan glazed donut at mlis capstone poster session (i think it was from whole foods); cashews from heb bulk (thai curry, mesquite bbq, spicy cayenne, black pepper); simply orange oj
leftover chili and cornbread, soy yogurt; dried pineapple; grapefruit; animal crackers
sierra nevada ipa; newman Os
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