whole wheat bagel with tofutti cream cheese. smoothie with mango, rice milk, a tiny bit of agave, ice.

coffee cake at fritz pastry

tostadas with gimme lean ‘beef’, tomato salsa, lettuce. sauteed kale.

bites of new batch of homemade granola. same recipe as before, but i added a tablespoon of cocoa powder this time.

dinner made with a friend: i made beet-millet patties, inspired by this very simple recipe. i think that next time i would use only one large beet, my mix came out a bit heavy on beet proportionally. i also added carmelized onions with salt, pepper, paprika, red chili flakes. oh and i hate mint so i substituted parsely. they turned out good though! my friend made a really good salad with cooked kale, white beans, tomatoes, and a lemon-y dressing. really good white wine that he brought.

another batch of margarita cupcakes (to finish off the extra frosting)

breakfast: shredded wheat with soymilk; orange juice; iced coffee from Oren’s Daily Roast

Ricola lemon mint throat drops. This flavor has no honey or gelatin. But, from the Ricola FAQ page:

I am vegan. Can I consume Ricola products?

Processing aids used to produce raw materials may be of animal origin. However, it is very difficult to obtain information about this from our raw material suppliers. Thus, we are unable to give an unreserved guarantee that raw materials of exclusively non-animal origin are used to manufacture our products. Our company also makes products with honey and gelatine.

I do like how thorough this response is.

lunch: leftover Israeli couscous with curried tofu, sweet potato, and eggplant

dinner from Mamoun’s: falafel sandwich with hot sauce; grape leaves

cracked pepper Triscuits with Cheezly English cheddar soy cheese, cucumber, tomato, cilantro, and avocado

orange juice; Peak Organic Summer Session Ale (vegan according to Barnivore); Panda Raspberry Licorice

cinnamon-raisin flax seed challah bread (following this recipe, except i subbed canola for olive oil, added 2 tbsp ground cinnamon and 1/2 c raisins to the dough, and drizzled agave as well as sesame seeds on top, before baking). thanks for sharing the cookies and candids blog in a previous post, katherine! the two things i’ve made–this and the rice krispie treats a couple weeks ago–both turned out great.

carrot; lasagna from freezer; small orange; gluten-free oatmeal raisin cookie from the other night

red delicious apple; samples of fruit and granola from whole foods; unidentified beer at i <3 video’s free beer tuesday; peanuts at five guys

ridiculously excessive and delicious dinner: pizza from whole foods (marinara, daiya cheese, roma tomatoes, red onion, roasted garlic, herbs, fresh basil that we added at home) and cajun fries from five guys; session black lager

last of the homemade granola with ricemilk.

evol vegan fajita burrito with last of the mexican rice

tostadas with gimme lean beef, last of the salsa, lettuce. also leftover baked tofu with last of the peanut sauce. it’s been a good day for finishing leftovers!

breakfast: an apricot; shredded wheat with truly expired soymilk (oops); espresso

lunch: vegan quiche with tofu, spinach, mushrooms, vegan cheese, etc., purchased at Roots market; remainder of pecan cookies from Sticky Fingers Bakery

Panda Raspberry Licorice (thanks Miyeko!)

dinner: curried tofu, sweet potato, and eggplant with Israeli couscous; cracked pepper Triscuits with Cheezly soy English Cheddar and avocado; a bit of sake; LOTS of orange juice

toasted oat cereal with crunchy peanut butter, banana, and soy milk

carrot; lasagna from freezer; small orange; sweet potato-guava muffin

red delicious apple; artichoke hearts; 1/2 last homebrew; raspberry mamba

leftover posole in crunchy taco shells with soyrizo, sour cream, ground black pepper, widow maker hot sauce; peanut butter and raspberry preserves in a crunchy taco shell (yum); handful of chocolate chips; watermelon; sip of jim beam on the rocks

homemade granola with ricemilk.

iced chai and vegan cinnamon streusel cake from metropolis. it was my first time there and i liked it–they have several vegan baked goods.

pb&j

a friend’s leftover lentil soup and pita from taste of lebanon

seaweed strips

leftover beans, rice, lettuce, salsa all on tostada shells

smoothie made by blending orange-strawberry-banana juice with ice, frozen blackberries, and fresh banana; toasted oats with crunchy peanut butter, banana, homemade soy milk

leftover sloppy lentils on whole wheat bun; red delicious apple; coffee at mozart’s

gingerbread pig from fiesta bakery

quick red posole from ‘viva vegan!’ topped with crumbled corn tortilla, tofutti sour cream, and green onions; oatmeal raisin cookies from ‘veganomicon’ made gluten free by a gluten-free friend; watermelon

homemade granola with ricemilk. overripe peach ):

bits n pieces lunch: taco with beans, rice, guac, salsa (most of these things were the last little bit). tofu with peanut sauce.

dinner at taste of asia (right by my new place): masaman curry with bites of rama noodles with tofu. oh and we started out with avocado rolls–they had a really weird sauce that tasted like a combination of salad dressing and apple pie. this place is veggie friendly, you just have to ask for no fish sauce.

vegan gelato cone: water-based chocolate, strawberry-celery sorbet, and soy-based strawberry.

breakfast: iced coffee; everything bagel from Heller’s Bakery with Earth Balance; half a peanut butter sandwich

lemon plantain chips; graham crackers

lunch in the woods: Milwaukee’s Best Ice beer; peanut butter sandwich

half an apricot

dinner, cooked over a campfire: grilled tortillas with black beans, avocado, heirloom tomatoes, grilled green pepper, grilled apricots, fresh lemon juice, sea salt, and red pepper flakes

whiskey chased with lemon slices; s’mores with graham cracker, vegan marshmallow (Sweet and Sara), and dark chocolate

breakfast: garlic bagel with earth balance; 1/2 peanut butter sandwich

lunch: milwaukee’s best ice; peanut butter sandwich; graham crackers; lemon plantain chips

snacks: an apriocot (my first apricot ever) and a torilla

dinner, cooked over a campfire: grilled tortillas with black beans, heirloom tomatoes (from the farmer’s market), roasted apricots, lemon juice, avocado, green pepper)

drinks: milwaukee’s best ice and a taste of whiskey

dessert: s’mores with graham crackers, vegan marshmallows (Sweet and Sara), and vegan dark chocolate

toasted oat cereal, crunchy peanut butter, banana all mixed together

tons of simply orange juice (sore throat); coffee at mozart’s

whole wheat tortilla with last of homemade hummus and avocado; carrot; red delicious apple; target brand fig newtons and more coffee

picnic on mt bonnell: sloppy lentils (aka snobby joes, from ‘veganomicon’); homemade whole wheat buns; steamed kale; cajun-style fries from five guys (also had some peanuts while waiting); watermelon; chang thai beer; homebrewed wheat beer

handful of chocolate chips; shot of cheap tequila + lime; swigs of jim beam

late night snack: smoothie made by blending orange-strawberry-banana juice with ice; animal crackers

smoothie with blueberry, mango, raspberry, oj. berry muffin that i found in the freezer.

(forgot to eat lunch)

mexican-themed dinner that andrea and i made to thank people for helping us move: tortilla chips, homemade guacamole, homemade salsa, homemade blended margaritas, kidney beans (with lemon, oregano, salt), mexican rice (i cooked the rice separately, and then sauteed onions, tomato paste, s/p. added the rice and frozen peas), tacos! (i used the kidney beans as a base and then lettuce, black olives, tomatoes, guac). finally, i made margarita cupcakes from vegan cupcakes take over the planet. they were pretty amazing. although if any of you make them, you can probably half the frosting recipe. i have all this extra frosting now and i’m not sure what to do with it.

breakfast: toasted everything bagel with Tofutti cream cheese, tomato, and onion from A.R.E.A. Bagels; espresso from Metro Cafe

a couple bites of Tofutti chocolate cookie crunch soy ice cream

whole fruit strawberry popsicle

lunch: peanut butter on honey-free graham crackers; salad of tomato, cucumber, red onion, and cilantro with fresh lemon, white balsamic vinegar, olive oil, sea salt, and black pepper

fresh mango slices

dinner at Chipotle in DC: burrito with Garden Blend protein, black beans, rice, lettuce, corn salsa, tomato salsa, and spicy salsa

PBR