brunch at marcy’s: cherries; whole wheat biscuits with jalapeno and daiya cheddar cheese (recipe adapted from ‘joy of cooking’); fruit salad with blackberries, strawberries, banana, kiwi, lemon juice, sugar

small bowl of popcorn; sip of stewart’s diet root beer

leftover stuffed zucchini, eggplant, and grape leaves; sweet corn; strawberries and blueberries; leftover chocolate hazelnut cake and peanut butter chocolate chip cookie cake

snacks on plane: lightly salted rice cake; honey wheat pretzels from trader joe’s; baby carrots; plum

big eating day!

brunch with emily (: before her flight took off ):  fruit salad with blackberries, strawberries, bananas, kiwis, and then lemon juice and sugar. we ate an enormous amount of this, i wish we had taken a before picture. also cheezy southern biscuits. we used the ‘whole wheat biscuit’ recipe from joy of cooking, subbing ricemilk for buttermilk and eliminating the sugar, and then added daiya vegan cheddar cheese and finely diced jalapenos. this was my first experience with daiya cheese, it’s by far the best vegan cheese i’ve tried.

hummus and crackers at a friend’s house. candied ginger.

vegan pizza: a friend brought the crust. we did two with homemade tomato sauce and then some combination of basil, mushroom, onion, spinach, garlic, jalapenos, soy sausage. the third one was bbq chikkin (tjs vegan chicken, pretty good!) with onions and mushrooms.

chocolate avocado cupcakes from this recipe with a quick chocolate ganache on top (i think either emily or i has posted the recipe for the ganache in the archive)…the cupcakes were not as good as the ones emily and i made one time, but it’s impossible to go too far wrong with cupcakes.

brunch: Cheerios with soymilk; espresso

dinner: jalapeño cornbread (click for the recipe) topped with sauteed collards+garlic, kidney-bean-seitan patty (recipe adapted from chickpea seitan patties from Veganomicon), and Follow Your Heart vegan mozzarella cheese

bread

• 1.5 c all-purpose flour
• 1.5 c yellow corn meal
• 2 tsp baking powder
• 1 tsp salt, plus a dash
• 1/4 c sugar
• 2 T canola oil
• 1 yellow onion, chopped
• 3 jalapeño peppers, minced
• 1 cup corn (I used frozen; off the cob would be fine too)
• 1/4 c Earth Balance
• 1/4 c soy yogurt
• 1.75 c soymilk
• 1 T apple cider vinegar

Preheat oven to 350F. Mix the soymilk and apple cider vinegar in a small bowl or measuring cup, and set aside, allowing to curdle. In a separate big bowl, mix the flour, corn meal, baking powder, 1 tsp salt, and sugar. Saute the onion and peppers on medium-high heat in 1 T oil with the dash of salt in a cast iron pan (any pan is fine if you don’t have a cast iron) until slightly brown, about 5 minutes. Remove to a plate to cool. Saute the corn in same pan to let it brown a little, also about 5 minutes. Remove to the same plate to cool. After several minutes of cooling, add the vegetables to the dry ingredients. Mix in the Earth Balance into the dry ingredients with your hands, letting it get sort of clumpy. Add the soy yogurt in a similar fashion. Then, pour the 1 T remaining oil and the soymilk/vinegar combo into the bowl. Mix with a fork until combined, not overmixing (leave some clumps). Pour into the cast iron pan and bake for about 40 minutes.

more jalapeño cornbread

Luden wild cherry cough drops

chocolate peanut butter swirl Purely Decadent coconut ice cream

brunch: leftover cabbage salad and a sandwich- toasted sourdough bread and cherry tomatoes (both from the farmers’ market) spinach and cheezly smoked cheddar cheese

snack: graham crackers; more cabbage salad; wheat thins with slices of smoked cheddar

peanut butter puffs with soymilk, raspberries and blueberries at emily’s house

ants on a log

beet patties with avocado

plain tostada

delicious mushroom special at handlebar–just mushrooms cooked in red wine with onions and garlic, and then some awesome focaccia bread.

breakfast: iced coffee from Gorilla Coffee; toasted everything bagel with Tofutti cream cheese, tomato, and onion from A.R.E.A. Bagels

remainder of peanut butter bomb

Ricola lemon mint and Luden wild cherry cough drops

“lunch”: a banana; Spicy Sweet Chili Doritos (I believe the only vegan Doritos flavor)

dinner: pita with Sabra lemon hummus and roasted red pepper hummus; pasta with mushroom tomato sauce

Joose popsicles (slightly better than Joose); homemade mojitos (mulled lime and mint, white rum, soda water)

a giant green olive

BBQ potato chips, bread with avocado, sea salt, and berebere spice mix at 2am

brunch at red rocks: I had the Funghi pizza (mushrooms, fontina vegan cheese, parsley, garlic, cherry tomatoes)

snack at megan’s show: oreos

dinner: leftover redrocks pizza and a cabbage salad (cabbage, garlic, red onion, tomatoes, a vegetable i don’t know the name of, lemon juice, lime juice, salt and pepper)

drinks: budweiser (vegan- see company responses about vegan products)

fruit salad of peach, plum, and banana

multigrain bagel with roasted garlic hummus and tomato

handfuls of dried fruit and nut trail mix

cuban-themed meal, all recipes from ‘viva vegan’: arroz con coco (coconut rice); zesty orange mojo baked tofu; boiled yuca with lime-garlic-mojo sauce; cuban black bean soup with cashew crema; mojitos; dark chocolate; cafe con leche flan

homemade granola with ricemilk. oj.

lunch at victory’s banner: vegan eggless wonder (tofu scramble). small glass of oj.

plain tostada

smoothie with frozen peach, ricemilk, oj

everything that emily had for dinner! she made it so i’ll just rely on her explanation. plus she forgot to mention that we ate some pieces of trader joe’s chocolate. oh, and i had a small piece of chocolate-hazelnut-raspberry cake with fresh raspberries and vanilla soy ice cream as an appetizer. and flan! none of us could remember how it compared to real flan, but we agreed that it was really good regardless!

Ricola lemon mint throat drops and Luden wild cherry drops (throughout day)

breakfast: cinnamon roll made by Vegan Treats; coffee from Dunkin’ Donuts (thanks Jessica!)

lunch: leftover udon with peanut sauce

Magic Hat IPA beer (vegan according to Barnivore)

note to self: next time, do not accept beer on days that your throat is so sore you go through a whole package of cough drops

dinner from Atlas Cafe: half a Philly steak sandwich, half a Mississippi chicken sandwich, and half an oreo cookie doughnut made by Vegan Treats

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homemade granola with ricemilk. oj.

beet-millet patties with avocado. bean/kale/tomato salad.

iced oolong tea at intelligentsia

tostadas with fake meat, tomato, lettuce

last of the margarita cupcakes

cinnamon raisin challah

columbian arepas (recipe from ‘viva vegan’): one savory with soyrizo, green onion, sriracha, salsa huichol, and one sweet/spicy with blackberry chile syrup (made last week) and sriracha

coffee at bennu; carrot; red delicious apple; banana chips

tofu, shredded carrot, cucumber, sriracha, and leftover peanut sauce wrapped in red cabbage, tied with twine, and baked at 350 for a few minutes; tostones (fried green plantain chips) with mojo (olive oil, garlic, lime juice, black pepper); 1/2 tortilla with last of peanut sauce; session black lager

snow cones at sno beach: 1/2 wedding cake, 1/2 leche quemada

watermelon, cinnamon-raisin challah

smoothie with mango, ricemilk, ice.

tjs everything bagel with spinach hummus. leftover kale/tomato/bean salad. margarita cupcake.

plate of french fries with catsup at medici in hyde park. their fries are pretty weak.

one tostada with fake beef, tomato, onion, lettuce. one beet patty with avocado on top.

cupcake

breakfast: shredded wheat with soymilk; espresso

Ricola lemon mint throat drops

lunch from Five Guys: Cajun french fries with ketchup; peanuts

dinner from Vegetarian Paradise 2: Peking duck (mock duck, hoisen sauce, cucumbers, scallions, lettuce, pineapple, and lychee, served with crepes); spring rolls with duck sauce. Everything at this restaurant is vegetarian, and non-vegan items are labeled.