toasted homemade bread from freezer with soynut butter and banana

carrot and homemade hummus; small orange; target brand fig newtons

red delicious; handful of toasted oat cereal; small piece of toasted banana bread; couple of “assorted fish” (i was feeling peckish)

dinner at g’raj mahal: papri chat; channa masala; madrasi curry with veggies; paratha; rice. they have noted what can be made vegan on the menu, but you still have to mention it to the server so they can use sesame oil instead of ghee. shots of jim beam; session lager

handful of chocolate chips; watermelon

homemade granola with ricemilk. oj.

leftover tofu, cooked cabbage, rice in peanut sauce

a few tortilla chips, some chocolate chips.

whole wheat bagel with tofutti cream cheese

frozen chocolate bananas!

Click for the recipe.

breakfast: hummus with pita and a spoonful of vegan chicken salad

lunch: pizza strip from calvitos (in Rhode Island); toasted pita with greek hummus from whole foods, vegan chicken salad from whole foods and  organic lettuce; soy latte; english peas

dinner: another pizza strip from calvitos.  salad with tomatoes, organic lettuce, sun dried tomatoes, vegan feta cheese tossed in a red wine vinaigrette (red wine vinegar, lemon juice, garlic, salt, olive oil)

homemade granola with ricemilk. oj.

disappointing burrito, one of my homemade frozen ones, still not very good and this time it was still frozen in the middle ):

leftover baked tofu, rice in peanut sauce. kale sauteed with tamari.

gigantic bowl of popcorn with salt and earth balance.

cookie dough.

breakfast: vegan variety of Special K with freeze-dried strawberries and soymilk; iced coffee from Oren’s Daily Roast

lunch: pita with leftover ful, chopped cilantro, fresh lemon, avocado, and cucumber-tomato-onion-garlic-vinegar salad; sourdough bread with avocado and lemon

Skittles

last bit of strawberry-cherry pie. last taste of (melted) olive oil ice cream, which was left on the counter overnight :(.

dinner: marinated tempeh sandwich (sourdough bread; Vegenaise; sliced cucumber; sliced tomato; chopped cilantro; marinated tempeh). I marinated the tempeh in white balsamic vinegar, Bragg’s liquid aminos, olive oil, Old Bay seasoning, and mushroom broth, then roasted along with the marinade in a dutch oven with garlic and red onion chunks at 400F for about 40 minutes. Fresh lemon juice added at end.

Peak Organic Summer Session Ale (vegan according to Barnivore)

toasted 1/2 bagel with soynut butter and banana

lasagna from freezer; red delicious apple; target brand fig newtons

carrot; chocolate chip banana bread (recipe from ’1,000 vegan recipes’)

steamed kale with widow maker habanero hot sauce; sweet potato fries seasoned with paprika, cumin, salt, ground black pepper and dipped in honey mustard (equal parts honey and yellow mustard); bush’s vegetarian baked beans; 1/2 whole wheat tortilla; cocktail with jim beam, topo chico, guava and blackberry syrups, lime, and basil; session lager

smoothie with oj, strawberries, raspberries, mango

leftover tofu, cooked cabbage. brown basmati rice. all in leftover peanut sauce.

cookie dough

a few bites of granola i made from this recipe again, except with honey as the sweetener, craisins instead of raisins, and no wheat germ/bran because i don’t have any

lunch at handlebar: bbq seitan sandwich, plantains.

nasty ass screwdriver at die antwoord show. check it out!

breakfast: vegan variety of Special K with freeze-dried strawberries and soymilk; iced coffee from Oren’s Daily Roast

lunch: leftover chili with Tofutti sour cream and sourdough bread

an olive

cherry-strawberry pie with olive oil coconut ice cream

dinner: pita with homemade ful (click for the recipe), cucumber-tomato-onion-vinegar salad, tahini, fresh lemon, and chopped cilantro.

side

This recipe is totally made up. It would be better starting with dried beans so that they remain intact after cooking/flavoring.

• 1 can small fava beans, rinsed
• 1 big can big fava beans, rinsed
• 1/2 bouillon cube in 2 c water (2x diluted)
• 1/2 onion, quartered
• 3-4 cloves garlic, cut into large chunks (just 2-3 chunks per clove)
• 2-3 cloves garlic, minced
• 2-3 bay leaves
• roasted red pepper flakes
• sea salt to taste
• black pepper to taste
• splash of olive oil, plus 1-2 T
• cumin
• chili powder
• lemon, cut into wedges
• parsley or cilantro, chopped

Combine the fava beans, bouillon, quartered onion, garlic, bay leaves, roasted red pepper flakes, black pepper, salt, and splash of olive oil in a saucepan.  Bring to a boil, then reduce to a simmer.  Cook, uncovered, until the bouillon reduces and you are left with a thick sauce.  Some of the beans will disintegrate, but chunks of beans are okay.  Once boiled down, remove onion, garlic, and bay leaves.  Add cumin and chili powder to taste, and cook for a couple more minutes.  Add more salt and pepper to taste if necessary.

In a small bowl, combine the 1-2 T olive oil, about 1/2 tsp chili powder, about 1/2 tsp cumin, the minced garlic, and a dash of salt and pepper.  Transfer ful to a serving dish, and create a little crater on the surface.  Pour the olive oil/spice mixture into the crater.  Serve with fresh lemon wedges and chopped cilantro or parsley.

and, of course, more cherry-strawberry pie with olive oil coconut ice cream

banana bread with peanut butter; blueberries; almond milk

strawberries while babysitting; cantaloupe, cherries, granola, and blueberry jam samples at central market

homemade hummus in a whole wheat tortilla with spinach

kim’s magic pop; watermelon; target brand fig newtons; pomegranate green tea

whiskey manhattan with maraschino cherry; bush’s vegetarian baked beans; sweet potato fries with paprika, cumin, cayenne, salt; steamed kale; more jim beam

movie snacks: pull n peel cherry twizzlers; assorted fish (off-brand swedish fish=terrible mistake)

late-night snack: toasted 1/2 bagel; small orange

whole wheat bagel with tofutti cream cheese. oj.

everything bagel with hummus from einstein bagel. hm.

peanut butter cookie dough.

a little bit of a san pellegrino, lemon flavored. a friend gave it to me so i thought i’d try it but i didn’t like it.

dinner: leftover fried rice. tofu baked in the oven with olive oil and tamari. steamed kale. all topped with an adapted version of the ‘spicy peanut dipping sauce’ from vegan planet. that recipe was no great shakes by itself, but i added sauteed onion and adjusted the seasonings a little and it improved.

breakfast: vegan variety of Special K with freeze-dried strawberries and soymilk; coffee

lunch: peanut butter and jelly on oat wheat bread

iced coffee during another fire drill

dinner: chili (onion, garlic, squash, sweet potato, white potato, spinach, TVP, black beans, diced tomatoes, tomato paste, chili powder, cayenne, paprika, Old Bay seasoning, thyme), served with Tofutti sour cream and sourdough bread

strawberry-cherry pie (click for the recipe);

dessert

Prepare crust using Crisco’s double-pie-crust recipe, available here.
Pie filling:

• about 2-3 cups cherries, pitted
• about 2 cups strawberries, quartered and stems removed
• 1/4 c agave
• 1/2 c granulated sugar
• 2T cornstarch
• 2T Earth Balance
• juice of one whole lemon
• 1/2 tsp vanilla
• dash of salt
• nutmeg, ginger powder, and cinnamon to taste (a dash of each)

Prepare crust, separating into two balls, one slightly bigger than the other for the crust base.  Refrigerate until cold (at least thirty minutes).

In a bowl, thoroughly stir all filling ingredients.  Let sit for at least thirty minutes.

Roll the bottom crust and press into greased pie pan.  Roll the top crust, optionally cutting into strips to weave.

Pour the filling into the bottom crust, then place the top crust on top of the filling.  Pinch top to bottom of crust if you want (not necessary).  Bake at 375F for about 60-70 minutes.  Place a cooking tray or aluminum foil beneath the pie to catch dripping pie filling.  Let cool before serving.

olive oil coconut ice cream (click for the recipe)

dessert

• 1/2 c sugar
• 2 cans coconut milk, with 1/4 c set aside
• 2T arrowroot powder
• dash of salt
• 3/4 c olive oil

Whisk 1/4 c coconut milk with the arrowroot powder.  Heat the remaining coconut milk with sugar and salt on low heat until it boils.  As soon as it boils, remove from heat and add the 1/4 c coconut milk + arrowroot.  Stir; it should thicken.  Let cool at room temperature for 20-30 minutes, then refrigerate until cool (at least a couple hours).  Prepare according to ice cream maker’s specifications, pouring in olive oil slowly and spaced throughout the churning.

smoothie, same as yesterday

frozen burrito

fancy chips made out of beets, sweet potatoes, etc. i forget the brand.

leftover fried rice, tofu. cooked cabbage with balsamic, tamari, black pepper.

frozen pb cookie dough