breakfast at phil’s: everything bagel with earth balance (I had to bring the earth balance); sauteed veggies (cooked in vegan cooking spray- i read the container they use)
lunch: del’s lemonade; i can’t remember what i ate, but i ate a lot of food. i can’t believe my memory is this bad. i am writing this post on 6/22/2010
dinner at sergio’s: rice pasta with their amazing sauce. sam adams seasonal (summer ale)
dessert: so delicious ice cream sandwich
kashi honey almond flax cereal and 365 brand raisin bran both with soy milk; half a huge banana; earl grey tea
red delicious apple
lunch buffet at india’s: bean and tomato salad; lentil dal; cauliflower curry; rice with peas; naan; tamarind chutney; fruit salad
tons of clementines in the car. my road trip companion kept peeling one after another and handing me half, and we must have eaten between 10 and 15
dinner at a friend’s: couscous with carrots and spices; green beans (from the garden) cooked with raisins; raw cherry tomatoes from the garden; grilled romaine with mustard vinaigrette; grilled caramelized squash with apricot marmalade; red wine
dark chocolate-coconut-oatmeal cookies that i meant to bring to my friend in houston but forgot at home… oops.
homemade granola with ricemilk.
leftover lentil soup with last of the bread. collards.
handful of cashews
tjs soy nuggets with bbq. collards.
breakfast: oatmeal with blueberries, strawberries, pecans, and soymilk
iced coffee at Gorilla Coffee
pickle and olive samples plus four bean salad from Union Market
whole avocado with white balsamic vinegar and sea salt
more tahini-lime cookies and dough
dinner: Boca burger with ketchup, Sriracha hot sauce, tomato slices, and “cheesy” spinach (sauteed with olive oil, then mixed with Bragg’s and nutritional yeast)
Brooklyn Brewery Pennant Ale ’55 (vegan according to Barnivore); whiskey and ginger ale
late night french fries and ketchup
breakfast: part of an onion bagel and a sourdough bagel with earth balance; grapes; sauteed veggies (onion, mushrooms and red pepper)
lunch: pretzels, banana, 1 pea, more grapes, rice cakes, almonds
dinner: fruit salad (grapes, blueberries, watermelon, apple), pasta salad (rice pasta-shells, artichoke hearts, brocolli, peppers, celery, mushrooms olives), grilled corn, bbq tofu in a hotdog bun with ketchup and mustard, grilled onion, potato chips
dessert: so delicious neapolitan ice cream sandwich
drinks: stoudt’s fat dog- imperial oatmeal stout (vegan- see company responses about vegan products); sam adams summer ale (vegan according to barnivore.com)
oatmeal with peach, vanilla, cinnamon, honey
pomegranate green tea; tons of blueberries and cherries in the car
carrot; apple and peanut butter; tiny plums from houston farmers market
salad of delicious sweet cucumber and tomatoes from farmers market with basil and pepper; fresh baked bread with tamarind chutney also from the farmers market (i didn’t get to go to the saturday morning market but it sounds great); espresso (beans from anderson’s in austin)
picnic: tabbouleh from whole foods; cedar’s roasted red pepper hummus with pita chips; tomato and cucumber salad; tons of cherries
stone ipa at cafe brasil
homemade granola with ricemilk. oj.
leftover lentil soup. collards. bread toasted with olive oil, s/p
tiny bit of granola
dinner buffet at standard india. all of their food is clearly marked as vegan or not, which is amazing.
breakfast: coffee; graham crackers
lunch: leftover rice with sauteed string beans and olives
dinner: BBQ tofu sandwich from The Standard (BBQ tofu and potato salad on amazing bread); a red plum
tahini-lime cookies and cookie dough; water with lemon; water with lime (I hadn’t really considered reporting these before… does the citrus make it a food?); Brooklyn Brewery Pennant Ale ’55 (vegan according to Barnivore)
breakfast: apple with peanut butter; peanuts
lunch: leftover pasta salad; leftover curried beans with quinoa; carrot; more peanuts
snack: soy latte
dinner: leftover jambalaya and a toasted roll (from marvelous market) with hummus, lettuce and arugula (from the garden) and a tomato
snacks/drink on airplane to RI: pretzels, sprite and a heineken (it was southwest’s birthday so they gave out free drinks)
toasted homemade bread with peanut butter and banana
everything bread, homemade hummus, tomato, carrot; valencia orange
peach; carrot, spinach, hummus
amy’s low-sodium minestrone soup; steamed kale with balsamic and sea salt; last piece of everything bread
oatmeal-coconut-dark chocolate cookies from this recipe, substituting 1 tbsp ground flax and 3 tbsp water for the egg. they were really, really good.
(between having the everything bread and super garlicky hummus each twice today, i definitely over-garlicked and had a period of regret. anybody have good advice on getting rid of that lingering garlickiness?)
muffins: cinnamon rhubarb muffins, but with raspberries and blueberries instead of rhubarb
you guys i made granola for i think THE FIRST TIME EVER and it turned out so super awesome!!! it was crunchy and clumpy. i used this recipe, except i didn’t have any wheat germ or oat bran. served with ricemilk.
leftover lentil soup. wheat bread toasted with olive oil, salt, pepper. sauteed collard greens.
more toasted wheat bread with olive oil, salt, pepper.
dinner at a friend’s “peruvian food orgy”: some sort of delicious fried rice with mushrooms, boiled potatoes, mango salsa with jalapenos, a pickled salad which i believe contained artichokes, hearts of palm, and some sort of mushroom. sooooooo good. white wine.
gin and tonic at a friend’s graduation/birthday party.
breakfast: oatmeal with sea salt; espresso
lunch: baba ghanouj sandwich from the place across from the Mamoun’s (sorry I don’t know your name, place across from Mamoun’s); stuffed grape leaf
ABC lemon poppyseed cookie
dinner: green beans, red onion, garlic, and toasted almonds sauteed in olive oil, hot chili oil, vegetarian oyster sauce, Bragg’s, and coriander, served on white rice with Sriracha hot sauce; Brooklyn Brewery Pennant Ale ’55 (vegan according to Barnivore)
breakfast: almonds
lunch: an attorney at the office brought in leftover food. she marked what food was vegan, just for me! i had carrots, peppers, celery, lentils, basmati rice, stewed tomatoes, okra and chutney
snacks even though i was already full to the point of feeling sick (but they were free!): orange slices, grapes, celery, samples of bread and hummus from marvelous market
dinner at work bbq: hummus and pita; boca burger in a whole wheat pita with mustard, ketchup, lettuce, tomato and onion; a taste of vegan pasta salad; chips
drinks: sam adams boston lager (vegan according to barnivore) and a heineken (vegan according to barnivore)
toasted homemade bread with peanut butter and banana
everything bread from freezer, homemade hummus, tomato, carrot; valencia orange
sweet potato-carrot-guava muffin; smoothie with mango, frozen banana, soy milk
last of roasted tomato soup; everything bread; steamed kale with ginger-miso dressing
banana with chocolate soynut butter
$2.50 gin & tonic at barflys
tjs sesame bagel with peanut butter. oj.
leftover lentil soup. collard greens, sauteed in olive oil and tamari. fresh “whole wheat country bread” from medici.
smoothie with mango, blueberry, oj.
handful of cashews
leftover rice pudding. red wine.
breakfast: oatmeal with sea salt; espresso
lunch: leftover pasta with olive/tomato sauce
dinner: slice from Vinnie’s with garlic knots ON TOP OF IT, plus EXTRA GARLIC (I wasn’t planning on buying pizza yet again today, but I could not resist this special); chopped parsley and walnuts tossed in Bragg’s liquid aminos, olive oil, and nutritional yeast
chocolate éclair made by Vegan Treats
breakfast: work bought me a peppermint tea latte (yum!)
lunch 1 provided by work: rice with veggies (mainly squash mixed with curry and other spices)
lunch 2: almonds and peanuts; leftover quinoa with broccoli and crispen’s beans
dinner: oriental rice snacks
drink: modelo especial (vegan according to barnivore)
toasted homemade bread with apple butter and cinnamon; peach
whole wheat tortilla with homemade garlic hummus, tomato, avocado, spinach; valencia orange; dried mango
toasted Os with soy milk; peach & banana; handful of animal crackers; handful of raisins
brown rice, potato, spinach, green beans, tofu, indonesian instant peanut sauce, indonesian sweet soy sauce
dried pineapple; fresh ginger tea
honey os with ricemilk. oj.
leftover pumpkin soup from last week (probably a mistake). tjs soy nuggets with bbq sauce.
dinner: lentil soup with fresh sage and ginger, which turned out really well
heat olive oil in a sauce pan. add the ginger and sage; cook until ginger begins to brown. add the carrot and onion. saute until both are soft. add the sauteed veggies to the lentils. vinegar, salt, and pepper to taste.
sauteed collards. also a rice pudding to which i will not post a recipe because it turned out less than optimal. but the ingredients were rice, coconut, almond bits, diced dates and coconut milk.
breakfast: oatmeal with sea salt, soymilk, nutmeg, and agave; espresso
lunch: crunchy peanut butter Clif bar; Skittles
dinner: pasta with cherry tomato and olive sauce (from Vegan with a Vengeance; I had this before, but this time used a little more parsley, a few walnuts, and a variety of olive types, and I liked it more); yuelski
half a peanut butter bomb brownie made by Vegan Treats
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