June 25, 2010


June 25, 2010 - .  

breakfast: shredded wheat with soymilk; coffee

lunch from Dosas food cart: half a Special Pondicherry (rice and lentil crepe filled with vegetables and potatoes); half a roti curry (veggie protein, chopped roti shell, vegetables, and salad); coconut chutney; sambaar soup; half a veggie samosa with green sauce; half a vegan drumstick on a ginger stick with sweet red sauce

jalapeño + crushed red pepper tortilla chip crumbs

dinner: leftover basil rice stick dish; leftover bok choy

brownies with vegan cream cheese frosting


June 25, 2010 - .  

breakfast: soy latte; banana; salty oatmeal

lunch: whole wheat pita with avocado, lettuce and tomato. stacy’s simply naked pita chips

snack: peas

dinner on the train to williamsburg, va: whole wheat pita with hummus, boca chicken patty, lettuce and tomato; stacy’s pita chips


June 25, 2010 - .  

oatmeal with peach, vanilla, honey, cinnamon; one animal cracker

tofu lasagna; valencia orange; animal crackers; crappy work coffee

red delicious; carrot; wheat thins

leftover lentils, rice, kale, tahini sauce; peach; dried pineapple

peach salsa and tortilla chips, grilled pineapple, lone star, sierra nevada pale ale at a bbq

banana with chocolate soynut butter


June 25, 2010 - .  

oh dear. things got crazy around my big show on saturday and i haven’t updated in a while. let me think.

cinnamon berry muffin from freezer. oj.

bagel with hummus

vietnamese sandwich

a ton of fries at moody’s pub. a drink which was oj, lemonade, and vodka (i forget what it’s called)

June 24, 2010


June 24, 2010 - .  

breakfast: shredded wheat with soymilk; espresso

lunch: leftover egg salad on bread with tomato, raw bok choy, and sauteed red onion with black pepper; leftover brownie bits with vegan cream cheese frosting; Nantucket Nectar apple juice

a few of Jonah’s cashews

dinner: spicy basil rice sticks (click for the recipe); bok choy sauteed with garlic, ginger, and olive oil; cornmeal-crusted tofu (I followed this recipe, adapted from Veganomicon. It was very good and quick to prepare.)


  • 1 pound frozen rice sticks
  • 1/4 red onion, chopped
  • 2-3 cloves garlic, minced
  • chuck of ginger, minced (about the same amount as garlic)
  • 1 T sesame oil
  • 1/2 c shiitake mushroom broth (add hot water to dried shiitakes and soak for about 10 minutes)
  • hot chili oil to taste (about 2 tsp, depending on how spicy you want it)
  • corn chopped off one cob
  • vegan oyster sauce to taste (about 2 T)
  • 2 handfuls fresh basil (Thai basil if available; if not, regular basil is fine), chopped up a bit
  • fresh lime (optional)

Cook the rice sticks per the directions (mine were frozen, I cooked them in boiling water for about 5 minutes, then drained).

On medium heat, saute the onion, garlic, and ginger in sesame oil.  Once the onions are about cooked (~3 minutes), add the rice sticks.  After a minute, add the mushroom broth and hot chili oil.  After another minute, after most of the water from the broth has evaporated, add the vegan oyster sauce.  Stir and cook until a couple sides of the rice sticks are starting to brown.  Then add the basil, stir, and cook for one or two more minutes.  Sprinkle fresh lime on top.

more brownie bits with vegan cream cheese frosting


June 24, 2010 - .  

breakfast: royal gala apple; salty oatmeal

lunch from Java Green: samples of coconut cake and the grilled sandwich

snack: english peas; corn; sprite zero at a goodbye party for an attorney (i had no idea they made a sprite zero – it was nasty!)

dinner: pizza strip; leftover pasta


June 24, 2010 - .  

banana; toasted oat cereal with almond milk, agave, ground flax; peach

tofu lasagna; valencia orange

red delicious; sweet potato-carrot-guava muffin

carrot; wheat thins

leftover lentils, rice, kale, tahini sauce; peach; dark chocolate-coconut-oatmeal cookies


June 24, 2010 - .  

brunch at victory’s banner: eggless wonder (stir fry with marinated tofu, veggies, rice) served with hearth bread. fresh oj. they have vegan french toast now!

tjs sesame bagel with hummus

June 23, 2010


June 23, 2010 - .  

breakfast: toast with Earth Balance; bits of brownie and frosting while decorating; coffee

lunch: leftover tamales with leftover tamale filling, fresh cilantro, vegan sour cream, and half an avocado

brownies, some with vanilla cream cheese frosting (click for the recipe) and dusted cocoa, others with dusted powdered sugar. I used stencils before dusting to spell the birthday girl’s name, one letter per brownie, alternating white on black (powdered sugar on brownie) and black on white (cocoa on frosting). vegan candy dinosaur sprinkles.


  • 1 container Tofutti Better Than Cream Cheese
  • 1/2 c Earth Balance margarine
  • 2 c powdered sugar
  • 1/2 tsp vanilla extract (I used 1 tsp, and found it to be too much)

Mix all ingredients together.  Food process to add fluffiness.

dinner: corn on the cob with Earth Balance and sea salt; “egg” salad sandwich (click for the recipe) with raw bok choy leaves, tomato slices, and sauteed onions + sea salt + black pepper


I didn’t measure anything when I made it; these are estimates. I’ll try to remember to measure next time and update it, because I like how it turned out.

  • about 1/4 c Vegenaise
  • about 2 tsp vegan Worcestershire
  • about 1/2 tsp Bragg’s liquid aminos
  • about 2 tsp mustard
  • about 1 T nutritional yeast
  • about 1/8 tsp turmeric
  • about 1/2 tsp Spike seasoning
  • about 1/2 tsp garlic powder
  • about 1/4 tsp black pepper
  • 8oz tofu, broken up with hands
  • small handful fresh cilantro, chopped

Whisk together everything except the tofu and cilantro.  Once thoroughly mixed, add the tofu and cilantro.  Best served cold.


June 23, 2010 - .  

breakfast: english peas!

lunch: leftover pasta from sergios mixed with pasta my cousin made with veggies; bbq tofu; dark chocolate with espresso coffee; potato chips

dinner: coffee with soy milk from marvelous market; pasta salad; pretzels


June 23, 2010 - .  

classic tofu lasagna (recipe from ’1000 vegan recipes,’ i added spinach) as a 4 am snack. i slept before and after this so not sure what day it counts as

oatmeal with banana, peanut butter, honey

1/2 a gingerbread pig from fiesta bakery; carrot; whole wheat tortilla with hummus and tomato; valencia orange

red delicious; wheat thins; nature valley oats and honey granola bar

dinner at whip in: channa dal with summer squash and mint rice bowl; spicy ginger cabbage rice bowl; baltika 4 dark lager (vegan?); valencia orange

peach; ibarra mexican hot chocolate made with unsweetened almond milk

June 22, 2010


June 22, 2010 - .  

breakfast: coffee; toast with Earth Balance

lunch: leftover avocado pesto pasta; one tahini-lime cookie

bread with leftover avocado pesto; jalapeño + red pepper tortilla chips with salsa and homemade guacamole (avocado, fresh tomato, fresh cilantro, sea salt, minced red onion, lime)

Żywiec porter

dinner: mini seitan tamales (click for the recipe), served with vegan sour cream and fresh cilantro


Filling (this makes an excess of filling; halve to have the right amount for the amount of dough)

  • about 4oz chopped jerk-lime seitan (mine was made by The Standard)
  • corn cut off about one cob
  • 1/2 a red onion, minced
  • minced scotch bonnet pepper (1 pepper makes it pretty spicy)
  • big handful of fresh cilantro, chopped
  • 2 T salsa
  • 2 T tomato paste
  • splash (about 2 tsp) of vegetable broth
  • juice of one lime

Mix all together.


  • 2 c white corn meal (supposed to use masa harina; I just used stone-ground “white corn meal” and it seemed to work fine)
  • 1 tsp sea salt
  • 1 tsp chopped cumin seeds
  • 1 tsp cumin powder
  • dash of ginger powder (unintentional! But maybe good?)
  • dash of garlic powder
  • dash of black pepper
  • dash of salt
  • 1/2 c canola oil
  • 1 + 1/4 c vegetable broth

Mix dry ingredients. Add oil. Then slowly add broth.

  • husks off three cobs of corn

(NOTE: You can buy dried husks, but I couldn’t find any, so I just got corn on the cob. They were in those packages where half the husk is remove, making it especially tedious. Surprisingly, it worked, making mini tamales that fit into a medium saucepan. The fresh corn added flavor and didn’t require time to reconstitute dried husks. But they were small and a bit of a pain to roll, sometimes requiring two or three thin husks for one tamale)

Remove husks from corn on the cob. Spread a big spoonful of filling over about half of the length of the husk (about 3-4 inches). The filling should take up about 3/4 of the width of the husk, leaving clean 1/4 of the width along one edge.

Roll that clean 1/4 edge under the filling, width-wise, creating the bottom of the tamale. Then roll the tamale lengthwise. This is backwards of what tamales are supposed to be, but if you have the constraints of husks off the cob or of a shallow saucepan, it works.

Prop tamales upright (rolled edge downward, exposed filling upwards) in a pan for steaming, not letting them unravel. This is a bit difficult; use drinking glasses or other objects to prop them up as you continue to prep. If you run out of husks or dough without filling the entire pan, insert an object that can withstand steaming. Corn on the cob chunks work well.

coffee; brownie batter and frosting while making birthday brownies


June 22, 2010 - .  

breakfast: rye bagel with earth balance; tea and pretzels provided on plane ride back to DC

lunch: leftover curried beans (not sure what type..they sort of look like chickpeas, but they are much darker) with rice and a tomato (made by someone in my office)

snack: english peas! and  dark chocolate with espresso coffee (chocolate santander is the brand)

dinner: corn; pizza strip; oriental rice snacks


June 22, 2010 - .  

toasted homemade bread with apple butter and cinnamon; peach

whole wheat tortilla with hummus, tomato, avocado; smoothie with fresh peach, frozen blackberries, frozen banana, soy milk, water

chunks of energy from whole foods bulk (3 flavors, at least one contains honey); red delicious apple

leftover lentils, rice, kale, and tahini sauce; dogfish head 60 minute ipa

peach; chocolate chips


June 22, 2010 - .  

smoothie with mango, raspberries, strawberries, oj.

last of the lentil soup (thank god). sauteed collards.

sloppy joes, inspired by emily! i looked up recipes online but realized that what i really wanted was basically bbq, so i improvised a recipe based loosely off of the one in vegan planet (i always do things in a different order than that recipe and i spiked it with rum instead of bourbon). then i added water and tvp. it turned out really really well. i put it in a medici bun and sauteed some kale to go on the side.

June 21, 2010


June 21, 2010 - .  

breakfast: coffee; bagel with Tofutti from The Standard

lunch: sandwich with fake turkey slices, Vegenaise, tomato, and raw spinach; tahini-lime cookies

dinner: pasta tossed with avocado pesto (garlic, parsley, lemon, olive oil, walnuts, sea salt, black pepper, miso, a whole avocado) and sauteed onions + tomato chunks, with nutritional yeast sprinkled on top; red wine (may or may not be vegan)


June 21, 2010 - .  

breakfast: onion bagel with earth balance; banana

snacks: almonds and del’s (lemonade and watermelon flavors mixed)

lunch: pizza strip (it’s a RI thing..delicious)

dinner: salad (lettuce, tomato, red pepper, cucumber) with balsamic vinaigrette; grilled tofu marinated in teriyaki sauce; grilled corn; potato chips; peas (my mom found me english peas! i ate lots of peas today)

dessert: so delicious ice cream sandwich

drink: stoudt’s fat dog oatmeal stout (vegan- see company responses about vegan products)


June 21, 2010 - .  

toasted homemade bread with apple butter and cinnamon

samples at HEB: medjool date, cherries, almond butter, dried strawberries

homemade hummus, tomato, avocado, spinach in a flour tortilla; carrot

two whole wheat fig bars from HEB bulk; red delicious apple; handful of peanuts

brown rice, lentils with onions and carrots, steamed kale all topped with sloppy sauce; valencia orange; handful of chocolate chips

decaf americano at cherrywood coffee house

perfectly ripe and juicy texas peach


June 21, 2010 - .  

sandwich on tjs sesame bagel: tjs regular hummus, avocado, tomato.

bowl of granola with ricemilk.

blueberry raspberry muffin from freezer.

another bowl of granola with ricemilk.

June 20, 2010


June 20, 2010 - .  

I separately chanced upon two cool vegan bakers yesterday, and today checked out their websites, which are quite awesome:

That’s One Tough Cookie and My Yellow Bird Bakery (the latter baker/chef also won the most recent Veggie Conquest)

I feel inspired. Not that that reflects on anything that I ate today. Maybe later?

brunch: oatmeal with sea salt, strawberries, blueberries, crushed pecans, and a bit of soymilk and Earth Balance

tahini-lime cookies; coffee

dinner: sauteed spinach with garlic, olive oil, and sea salt; sandwich with fake turkey slices, Veganaise, tomato, and raw spinach

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