breafast: crunch toast (toasted pita with melted Earth balance)
snacks from the garden: lettuce, arugula, a pea
lunch: peanuts
dinner at Jessi’s bbq: tofu pup in a hamburger bun with brown sauce (an English thing) and mustartd, veggies (pepper, onion, mushrooms) in a really good marinade (i’m not sure what), corn
snack: hamburger bun (half with hummus and half with earth balance); chips and salsa
drink while at a party at my old house: bud light (that was the only beer that i knew was vegan
gallo pinto (costa rican-style refried rice and beans, recipe from ‘viva vegan’) with mango
snacks throughout the day: last banana-coconut-guava muffin from freezer; dried mango; soy cafe au lait at thunderbird coffee; banana; multigrain bagel from HEB; two cherries; apple with peanut butter; 1/2 grapefruit; “brownies” from yesterday (why do i keep eating them when they’re so weird?)
summery potluck: tomatoes with fresh farmers market basil, balsamic, salt, pepper; quinoa pasta salad with green beans, corn, celery, cashew “feta” cheese, dressing; mango; red wine
honey os with ricemilk. oj.
yellow split pea soup: split peas, veggie broth, dried coconut, kale, tamari, pepper, lemon juice. brown basmati rice.
dark chocolate square–i forget the brand, it’s super common
half of a medium vegan pizza from ian’s: soy cheese, eggplant, red peppers, mushrooms, spinach, basil. this was the best vegan pizza i’ve had so far. vegan chocolate banana oreo milkshake from pick me up cafe.
whiskey gingers
breakfast: shredded wheat with soymilk; coffee; toast with Earth Balance
lunch: leftover raw kale salad; sandwich on onion bread with raw collard greens, green onion, Vegenaise, and black-pepper-flavored Tofurkey slices; another piece of onion bread with Earth Balance
Corona; Heineken
everything bagel (with nothing on it)
chocolate chips
late-night “dinner”: half a Boca burger (the other half of which led to a emergency-room-caliber cooking injury); onion bread with Vegenaise
breakfast: salty oatmeal and almonds
lunch: toasted whole wheat pita spread with chipotle sauce and stuffed with tomato, vegan cheese, lettuce (from the garden) and arugula (from the garden). frozen vegetables (peas, corn, green beans)
snacks: more frozen vegetables and coffee with soy milk from Marvelous Market
dinner at Founding Farmers (they just launched a vegan menu): southeren fried chicken salad (it was ok, not great. very mustardy, not much chicken)
drink: sam smith’s oatmeal stout (yum!) and sam adams summer ale
snacks: carrots and chive/parsely hummus; crunch toast (toasted pita with melted earth balance)
fiesta cornflakes sprinkled with ground flax (out of soy milk); grapefruit; taste of smoothie (see below)
salad (romaine, carrot, beet, avocado, ginger-miso dressing, i forgot the raisins and cashews) in a whole wheat wrap; banana-coconut-guava muffin from freezer
smoothie with frozen strawberries, frozen bananas, spinach, lots of fragrant basil from the farmers market, h2o
o.n.e. coconut water with a splash of pink guava mixed with gin. o.n.e. coconut water with a splash of pink guava is gross and i poured it out after a few sips. also, o.n.e. stands for “one natural experience” and i hate that the “o” in the acronym “o.n.e.” stands for “one.” gross all around.
snobby joes (recipe from ‘veganomicon’) on toasted counterculture bun
draft pbr at the parlor
black bean brownies following this recipe. they turned out super weird and i melted chocolate chips on top of some of them to make them more satisfyingly chocolatey. i’ve made good black bean brownies before, but they were much less healthy- i think the recipe called for a cup of butter. maybe i’ll try veganizing that recipe sometime
honey os with ricemilk. oj.
hummus and pita from the library cafe
departmental event: red wine, an entire small pizza with no cheese and tons of veggies, salad
handful of cashews
breakfast: shredded wheat with soymilk; coffee
lunch: leftover raw kale salad; sandwich on onion bread with Vegenaise, eggplant+roasted red pepper spread, raw collard greens, green onion, and black-pepper-flavored Tofurkey slices
dinner: more raw kale salad; leftover lentils with pasta; leftover pear, lemon, and chocolate chips
breakfast: coffee with soy milk from Marvelous Market (free because I had enough stamps on my card); almonds
lunch: potato and broccoli tossed in balsamic vinaigrette, salt and pepper
snack: my boss bought me a vegan cupcake from cake love.
drinks at Trio’s Fox and Hounds (they have a website, but it’s not working) and JR’s: budweiser at JR’s and a whiskey and ginger ale at Trio’s
dinner at Cafe Green: sweet potato gnocchi (sweet potato dumplings in a sage cream sauce with broccoli and summer squash), french fries and a taste of their cheeseburger. The gnocchi was not very good- way too much oil
snacks: some of eva’s stir fried cabbage with onion, salt, pepper and hearts of palm; slices of follow your heart vegan cheese
HEB toasted oat cereal with ground flax, agave, soy milk; grapefruit; taste of smoothie (see below)
salad (spinach, romaine, carrot, beet, avocado, cashews, raisins, ginger-miso dressing) in whole wheat tortilla; valencia orange; banana-coconut-guava muffin from freezer
smoothie with frozen cherries, frozen pineapple, frozen banana, spinach, h2o
leftover split pea soup, everything bread; dried mango
guittard semisweet chocolate chips
i want to try this, ingredients: cocoa butter, coffee, sugar. too bad they are $5/bar and have to be mail ordered from portland at $35 shipping & handling…
breakfast at a diner: oatmeal with brown sugar, hash browns, oj.
lays potato chips
dinner at my professor’s house: korean sweet potato noodle dish. white sticky rice. salad with what tasted like a vinegarette made with rice vinegar. strawberries.
breakfast: cinnamon shredded wheat (out of soymilk); coffee
lunch: leftover pasta with lentils; leftover raw kale salad
dinner: more of the same leftovers; toasted onion bread with Vegenaise
breakfast: almonds
lunch: baked lays, the last of yesterday’s salad and a few spoonfuls of peanut pasta, coke (yes, i know this is gross and horrible, but i needed caffeine and it was free)
snack: mint tea and more almonds
dinner: grilled cheese made with sourdough bread from the mount pleasant farmers’ market, red onion, tomato and follow your heart vegan cheese.
snack: peanuts
drinks: brooklyn pilsner (vegan. see company responses about vegan products) on sale at Sportman’s Wine & Liquors (the man who works there is very nice)
cheerios with agave and soy milk; grapefruit
cherries; handfuls of kellog’s corn pops (another babysitting indulgence)
carrot and cherry tomatoes; hummus; whole wheat bread
skippy and strawberry jam on whole wheat bread; medjool date at fiesta; banana; graham crackers
dinner at titaya’s thai cuisine: jasmine tea; shared: tofu satay, green curry with brown rice
banana with peanut butter
canned chick peas, canned tomatoes, canned curry paste, cous cous, all thrown together in a pot with salt, pepper, water for cooking the cous cous, and a little brown sugar.
apple
pretzels with peanut butter
refried beans, canned tomatoes, cous cous all thrown together in a pot with oregano, salt, pepper. if you ignored how it looked, it was actually not bad.
breakfast: cinnamon shredded wheat with soymilk (and a bit of soy creamer after I ran out of soymilk… ewwww); espresso
lunch: peanut butter and jelly on a toasted everything bagel; french fries with ketchup
Skittles
dinner: raw kale (kale massaged in olive oil with Bragg’s, nutritional yeast, minced red onion, and minced garlic); pasta with lentils (click for the recipe)
Saute the onion and garlic in olive oil in a pot. After a few minutes, add the lentils. Saute for another minute, then add the broth (or water + bouillon), black pepper, red pepper flakes, thyme, and bay leaves. Simmer until the lentils are cooked (about 40 minutes; could be much more or less depending on the lentils). Add more water if they start to stick to the bottom of the pan.
pear chunks and chocolate chips tossed in fresh lemon juice
breakfast: iced coffee (black with sugar) and almonds
lunch: leftover peanut pasta and salad (lettuce and arugula from the garden, red onion, pan roasted radishes (from the garden), carrots and pan roasted chickpeas tossed in a homemade vinaigrette- olive oil, red wine vinegar, lemon juice, salt and pepper)
snack: more almonds and salty oatmeal
dinner: grilled corn leftover from yesterday; tofu pup; some veggies; banana and 2 dishes made by paul and terry. dish 1: white rice, tofu and greens. dish 2: pasta with beans and and kale
cheerios with agave, ground flax, and soy milk (kind of tasted like honey nut cheerios)
cherries
cherry tomatoes; pb&j with skippy creamy peanut butter and strawberry jam; gala apple. i was babysitting, and between cooking/observing the consumption of delicious-looking buttermilk pancakes and chocolate cupcakes (both from mixes and definitely not vegan) i treated myself to a few extra spoonfuls of skippy. so processed… but so delicious
carrot; cherries
pizza from whole foods with marinara, daiya soy-free cheese, black olives, grilled portabellas; pumpkin bread with cranberries, made by a friend from ’1,000 vegan recipes’
tjs honey os with ricemilk. half of a grapefruit.
leftover thai curry
roadtrip snacks: sesame bagel with tofutti cream cheese, baby carrots, pretzels
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