breakfast: peach

lunch: green beans with herbs (thyme, parsley, basil)

snacks: soy latte; oreos

dinner: leftover couscous with eggplant and summer squash; leftover beet and chickpea salad; leftover stir fried veggies; almonds

dessert: popcorn with earth balance and salt; a taste of tia’s vegan “pizza” thing.

drinks: budweiser

tjs sesame bagel with tofutti cream cheese.

leftover pad thai with tofu no egg

handful of almonds and cranberries

vegan burger from leona’s, on emily’s suggestion. i topped it with onions, mushrooms, and avocados. i don’t think i got the full experience, since it was all soggy and i had to eat it out of the take away container (my house is full of boxes because i’m moving, so no tables and all the dishes were packed too). i think i’ll reserve judgment and try it again later.

breakfast: salty oatmeal

lunch: leftover chipotle garden blend burrito

snack: english peas

dinner: couscous with eggplant and summer squash; beet and chickpea salad (salt, pepper, cumin, balsamic vinegar); stir fried veggies (carrots, onion, broccoli, mushrooms, garlic, ginger)

dessert: oreos

toasted homemade bread with peanut butter and banana

carrot; 3-bean salad in whole wheat tortilla; peach

several bowlfuls of toasted oat cereal with homemade soy milk, some with ground flax and agave; peach

last of lentils, rice, kale, tahini sauce; leftover beet thing from the potluck on sunday. i got to examine it more closely, and it was like a sweet, almost syrupy red soup, with beets, dates, squash, raisins, basil, maybe onions, maybe some other root veggies. it was delicious and i ate a lot of it, then got a little weirded out that i couldn’t totally identify all of the many different-textured things in it, which were all beet-colored and sweet from the syrup. nevertheless, i will ask for the recipe.

1/2 cantaloupe; lots of guittard semisweet chocolate chips

tjs sesame bagel with tofutti cream cheese. oj.

black bean soup and white bread from the au bon pain right by the art institute

some sushi place in lincoln park/lakeview: avocado, asparagus, sweet potato rolls

i tried to go to molly’s cupcakes because they usually have vegan cupcakes but i was denied (they were out). sad.

last of the baklavah

breakfast: banana and grapes

lunch: 1/2 chipotle garden blend burrito; stacy’s pita chips; celery and peanut butter

snack: peas

dinner made mostly by shelley (they are her recipes): peanuts; zucchini pancake Click for the recipe.

and coconut milk couscous

Click for the recipe.

drinks: new orleans beer and peak organic nut brown

homemade bread with peanut butter and 1/2 banana; 1/2 banana and peach

3-bean salad in a whole wheat tortilla; watermelon; lots of animal crackers

red delicious

leftover rice, lentils, kale, tahini sauce; 1/2 a cantaloupe

spoonful of chocolate soynut butter; chocolate pecan red tea

honey nut os with ricemilk. oj.

lunch at taste of lebanon: wrap with baba ganouj and falafel. good and cheap!

vegan baklavah from the middle eastern market across the street. this place had quite a few vegan and slightly weird desserts that i want to try. i was super excited to eat baklavah, i don’t think i’ve had it since i went vegan because they usually use butter.

dinner at icosium: essentially an icosium crepe but on a bed of spinach instead of a crepe, and with avocado instead of cheese

breakfast: french bread with horseradish hummus; pizza strip

snacks: green powerade (nasty); freezer pops (orange and red)

lunch: leftover burritos and trader joe’s fat weasel ale (vegan according to barnivore)

dinner: tortilla with horseradish hummus and lettuce; celery and crunchy peanut butter; banana

toasted homemade bread with soynut butter and banana

medjool date and dried strawberries (have you guys tried them? they taste like fruit snacks) from HEB bulk

whole wheat tortilla with a bean salad inspired by this recipe (contains honey) plus tomato, steamed zucchini, avocado; texas peach

red delicious; lots of melted chocolate while making brownies (see below); homemade whole wheat bread

summery potluck: i made root beer baked beans (from a recipe in the latest issue of bon appetite magazine… i omitted the bacon) and garbanzo bean brownies (i forget where i got the recipe i adapted but i’ll send it if anybody wants it); i also had bean dip with broccoli and tortilla chips; pickled radishes and other veggies; gazpacho with a bunch of veggies and vegan sour cream; beet salad with squash, dates, onions, and basil; watermelon with lime; pearl beer, left hand 400 lb monkey ipa, woodchuck cider with a touch of honey, il bastardo red wine (vegan?)

handful of chocolate chips. why??????

brunch at handlebar: corn cakes with tofu, seitan, black beans, rice, delicious chipotle sauce. this was my first time going to handlebar for brunch, it was pretty awesome.

dinner at noodles etc.: pad thai with tofu no egg

oatmeal with apple butter

red delicious

tofu lasagna; valencia orange

lots of bread from a recipe by bob’s red mill, fresh from the oven with honey

small bowlful of chickpeas, black beans, and kidney beans with balsamic vinegar

toasted cashews and seeds

smoothie with frozen banana, fresh ripe mango, homemade soy milk, cocoa powder; graham crackers

big show day!

half of a muffin and half a glass of oj. i got distracted and left without finishing my breakfast.

vegan ‘pizza’ delivery: basically tomato and basil bits baked on bread. their sauce wasn’t vegan ):

vodka and cranberry juice

late night eats at tacqueria traspasata: sope with beans, lettuce, tomatoes, onions