breakfast: peppermint tea with steamed soy milk; peanuts and almonds

lunch: banana and toasted pita with hummus, lettuce and arugula (from the garden),  (i forgot my tomato)

snacks: carrot with hummus; ice cream sandwich; more peanuts and almonds; warhead 

dinner: pasta with kale (from someone else’s garden at ft. totten) and white beans (based loosely on this recipe); fried squash blossoms (blossoms dipped in a mixture of flour and water and then fried)

drinks: brooklyn pilsner  (vegan- see company responses about vegan products)

early breakfast at clarke’s, just because it was the only place open when i had to kill time on the north side at 6am: burrito with veggies including lettuce and tomato, served with guac, fire roasted salsa, and french fries. so-so food but you take what you can get at 6am.

orchid oolong tea at fritz pastry

last of the split pea soup and rice

leftover pumpkin soup and tofu sticks dipped in bbq

pumpkin bread

breakfast: shredded wheat with soymilk; coffee

lunch: leftover tofu vegetable and rice; espresso

happy hour tater tots (vegan) and Red Hook Longhammer IPA (vegan according to Barnivore)

more leftover tofu vegetables and rice; toast with Earth Balance

gallo pinto with mango

creamy unsweetened soynut butter and strawberry preserves on homemade bread (followed “basic white bread” recipe from ’1,000 vegan recipes,’ but substituted whole wheat flour for half); grated carrot with leftover ginger-miso dressing; valencia orange

last of the sloppy lentils on last of the counterculture bread with last of the orange-zesty collards (well planned!); session lager (vegan according to barnivore, under full sail brewing co., updated last month); dried mango; many spoonfuls of chocolate soynut butter stress-eaten while watching the blackhawks game

smoothie with raspberries, mango, strawberries, peaches.

pumpkin bread

terrible stir fry from a place in the student union center: all kinds of veggies, soggy tofu, white rice.

a small glass of red wine to celebrate the fact that both my housemate and i are done with finals!

dinner at the counter: veggie burger with cranberries, onions, mushrooms, mixed greens, soy ginger sauce. sweet potato fries.

gin and tonic at duke of perth. i noticed that they actually have a few vegan options on their menu, which is the last thing i’d expect from a pub that’s trying to hard to be authentic. but cool!

breakfast: shredded wheat with soymilk; coffee

lunch: peanut butter and jelly on multigrain bread; apple

Skittles

graham crackers (no honey)

dinner: Stir fried tofu, red onion, garlic, carrots, and collards with sesame oil, Bragg’s, red pepper flakes, cumin, black pepper, lemon, and cider vinegar on basmati rice with vegan Parmesan and Sriracha sauce; Magic Hat IPA (vegan according to Barnivore)

breakfast: soy latte from the place that shall not be named

lunch: toasted pita bread with hummus, arugula/lettuce (from the garden), tomato and soy cheese

snack: a disgusting amount of oriental rice snacks

ice cream party at work: they paid for me to pick up vegan ice cream. I got cookie avalanche made by Turtle Mountain. The person in charge of picking up real ice cream accidentally bought so delicious ice cream sandwiches instead of “real” ice cream sandwiches. i had to eat one. Surprisingly only a few people at work would eat them, so i will be eating ice cream for the rest of the week

dinner: 2 hamburger buns with earth balance; black eyed peas

pinto gallo with mango

salad (romaine, grated carrot, avocado, raisins, basil, ginger-miso dressing) in a whole wheat tortilla; rest of the carrot i grated; peach & banana fruit salad

smoothie: frozen banana, frozen strawberries, soy nut butter**, homemade soy milk

leftover sloppy lentils and orange-zesty collards; session lager; dried pineapple

dark chocolate covered cashews from HEB bulk

**i bought a thing of i.m. healthy brand (haha?) creamy unsweetened soy nut butter, because it was marked down from $6 to $2 and i was intrigued. it looks like peanut butter, and tastes like peanut butter… except… different. i really can’t put it into words. i think i like it, but i might love it or hate it, haven’t decided yet. it has a nice creamy texture and did a good job of making my smoothie creamy; i have yet to try it in a sandwich (snb&j?)

honey-os mixed with andrea’s honey nut scooters because i ran out, with rice milk

homemade pumpkin bread with chocolate chips that i made for my class. recipe in the archive.

leftover split pea soup with rice

potato chips and fruit, red wine at departmental event

dinner with friends: brussel sprouts roasted with onions, s/p until they were pretty black and then drizzled with balsamic. tofu breaded with panko and fried. pumpkin soup

Click for the recipe.

more pumpkin bread

breakfast: shredded wheat with soymilk; espresso

at birthday party for co-worker: gluten-free, vegan snacks from babycakes (portions of carrot cake cupcake, vanilla cupcake (purple frosting!), brownie bite, sugar doughnut, glazed doughnut, chocolate cookie frosting sandwich)

lunch at Cafe Tasia: green curry with tofu and white rice; spring roll appetizer. I asked and the waiter said it had no fish sauce, dairy, or egg, but he didn’t sound extremely sure about it.

dinner at Mamoun’s: falafel sandwich (pita, lettuce, tomato, tahini, hot sauce, falafel); stuffed grape leaves

half a peanut butter bomb cupcake, made by Vegan Treats, purchased at The Standard. Not as good as the brownie version.

Bear Republic Racer 5 IPA (NOT VEGAN… according to Barnivore, they filter with gelatin. I had 2/3 of a beer before noticing the fail, and then gave the rest away)

gallo pinto with mango

tastes of mashed sweet potato, applesauce, and muffin batter while making these sweet potato and carrot muffins. i used the last of the guava paste in the center of each muffin

same salad wrapped in whole wheat tortilla; fruit salad of banana and peach; muffin

carrot; smoothie with frozen banana, frozen blueberries, fresh basil, soy milk

leftover sloppy lentils and collards; dried mango

assorted dark chocolate covered things and dried fruits from HEB bulk

it’s final crunch time with this presentation i’m preparing for tomorrow, so i’m eating whatever happens to be laying around my house today.

sesame bagel with tofutti cream cheese

leftover split pea soup and rice.

leftover salad from departmental event with balsamic vinegar and olive oil. i also added raisins.

apple with peanut butter

a ton of popcorn with salt and earth balance

brunch: crunch toast and a lot of peanuts

lunch/dinner at Sunflower Vegetarian Restaurant: spring rolls; a taste of the Sunflower Forest (layers of fried bean thread noodles, minced shiitake mushrooms, celery, soy protein, vegi-ham, water chestnuts, carrots, sunflower seeds and baby corn, wrapped with lettuce); Curry Supreme (chunks of soy protein stewed w. broccoli, potatoes, mushrooms, carrots & green peas in a special Japanese curry sauce);  avocado and lemon pie. the spring rolls were good, but everything else was not very good.

gallo pinto with mango

same salad in a whole wheat tortilla; first peach of the season

banana; animal crackers

carrot with leftover hummus and baba ganoush; session lager; sloppy joe on toasted counterculture bread; collards sauteed in olive oil, garlic, tamari, balsamic vinegar, orange zest

weird brownies; dried mango

sesame bagel with tofutti cream cheese. oj.

leftover split pea soup with rice.

tjs soy nuggets with bbq. leftover salad from departmental event (turns out i did have a vegetable, emily!) with rice vinegar, agave, and sesame oil drizzled on top.