brunch: shredded wheat with soymilk; espresso
dinner: tomato soup with soymilk; grilled “cheese” with multigrain bread, Follow Your Heart vegan nacho cheese, and Earth Balance; leftover raw kale salad with avocado and cherry tomatoes
Larry and Luna’s dark chocolate coconut ice cream
breakfast at crazy burger: NIKISHEAFU (Seasoned tofu w/vegan sausage, steamed broccoli, spinach, red onion, mushrooms & soy cheese. Presented with avocado, salsa & 9-grain toast); VEGAN QUESADILLA (Vegan sausage, tofu, broccoli & soy cheese in a red tortilla w/salsa and red pepper oil); coffee milkshake
blueberries; corn; wasa crackers (i may have eaten these the day before, i can’t remember)
dinner at sergio’s: rice noodles with homemade pasta sauce and mushrooms (not nearly as good as last time. the mushrooms were way too overpowering)
i may have had a beer, i can’t remember
blueberry lemon muffins adapted from this recipe. i used half white ww flour and added the juice of one lemon as well as the zest, and then took out the cider vinegar. they turned out great. oj.
ginger lemonade from the kitchen sink–this place is great, they have a ton of vegan stuff. i want to go back when i’m hungry.
lunch picked up from the middle eastern bakery by my friend’s house: super hearty 7-grain pita with tons of seeds etc., roasted eggplant spread, very lemon-y potato soup.
more blueberry muffins and several mushrooms (these were the only foods i could grab as i was running out the door to see where the wild things are in the park)
part of an amy’s roasted vegetable no-cheese pizza; sweet potato chips; coconut vegan ice cream in coconut and vanilla flavors
espresso
brunch at Ali’s (Crown Heights, Brooklyn): roti with channa, potatoes, soya (fake meat), pumpkin puree, and pepper spice; doubles with chickpeas
I didn’t pick up the food, but the person who did asked and confirmed that no dairy or eggs (mentioning ghee and butter as examples) are used in any of the skins or vegetarian fillings. This is a relief, as I’ll probably be eating dinner here every day for the next two weeks.
Corona
dinner: Boca chicken patty on bread with lettuce and Follow Your Heart vegan nacho cheese; raw kale salad (kale massaged and marinated in olive oil with Bragg’s liquid aminos, nutritional yeast, avocado, cherry tomato, red onion, and garlic); pluot
Luna and Larry’s Dark Chocolate coconut ice cream; brandy
breakfast from bagelz- garlic bagel with tofutti
lunch at my grandmother’s 80 birthday: rice with veggies (I think they were frozen) in a gross sauce, sweedish fish
dinner: vegan chocolate cake made by Sin Desserts (it’s really moist!); whole wheat pasta with red sauce from go pasta, brussel sprouts, artichoke hearts, corn on the cob
snacks: grapes, watermelon, pineapple, wasa crackers
blueberry muffins (see subsequent post, whoops)
fresh cherries
pinto gallo (see recipe database) mixed with fresh greens
vegan potluck: sweet potato fries, very garlic-y mashed potatoes, my pinto gallo, lentil soup, homemade chocolate coconut ice cream with rum, served with marshmallow goo and homemade strawberry compote. there’s probably some other stuff i forgot as well.
drink at the whistler: gin and tonic
breakfast: cereal with soymilk; espresso
lunch: banana with peanut butter; vegan blueberry oat muffin from Whole Foods; chocolate chip cookies (365 brand)
dinner: toast with horseradish mustard, toast with Vegenaise, toast with leftover lentil salad dressing
Mexican Hot Chocolate Snickerdoodle cookie dough; 365 brand chocolate chip cookies
a few pine nuts
breakfast: salty oatmeal; soy latte; banana
lunch at chipotle: garden blend burrito
snacks: stacy’s pita chips; a lot of pretzels
drink on the train to the airport: Williamsburg alewerks redmarker ale (vegan- see company responses about vegan products)
dinner: leftover kale and white bean soup with an heirloom tomato from the garden
snack at the airport: i found vegan food in the vending machine that was labeled!!! Mrs. May’s Cashew Crunch
breakfast: toast with Earth Balance; toast with jam; iced coffee from Oren’s Daily Roast
lunch: leftover pasta with marinara sauce; leftover red lentil dressing on romaine
dinner: more leftover pasta with marinara; romaine with leftover red lentil dressing; bread with Vegenaise
chocolate chip cookies (365 brand)
red white and blue Italian ice
breakfast: salty oatmeal; oreos; peppermint tea with soy creamer; coffee with soy creamer
lunch: toasted sourdough bread with hummus, lettuce, cheezly vegan cheese, avocado, heirloom tomato (from the garden); lay’s potato chips
snack: salad (lettuce, tomato, celery) with balsamic vinaigrette dressing
drinks/food at nooshi: sapporo (vegan according to barnivore); white rice with soy sauce
dinner: leftover white bean and kale soup
pb puffins with ricemilk. grapefruit.
lunch at the booth school cafeteria at uc: grilled boca burger with tomato, lettuce on ww bun. sweet potato fries
ill-advised iced soy mocha at the smart museum
snack of almonds, dried cranberries, chocolate chips in peanut butter
migraine medicine
extremely ill-advised late dinner at pick me up: vegan mac n cheese with chili (bordering on inedible), moo-free pizza (ok but too expensive), sip of a chocolate-pb-oreo vegan shake (delicious) and most of a vegan rice crispy treat (delicious). we decided that the food at pick me up straight up sucks, but the desserts are good enough to where we don’t care so much.
breakfast: toasted everything bagel with tofu cream cheese, tomato, and onion from A.R.E.A. bagels; iced coffee from Oren’s Daily Roast
lunch: peanut butter and jelly sandwich
late afternoon Skittles
dinner: pasta (tossed in black pepper and olive oil) with marinara sauce; romaine lettuce with red lentil salad dressing (red lentils, rinsed and then cooked in water with bay leaves, roasted red pepper flakes, and dried red chilis, with minced garlic and fresh tomato added with a few cook minutes left; cumin; dill; thyme; black pepper; salt; olive oil; lemon; white balsamic vinegar)
Long Trail I.P.A. and Belgian White (vegan according to Barnivore); a bit of chili and cornbread (thanks Jonah and Anna!)
breakfast: coffee with soy creamer
lunch from peking garden: TVP General Tso’s “Chicken” (#77) with white rice
dinner: leftovers from peking garden; white rice with soy sauce and nutritional yeast
you guys, i’ve been bad and not updated for a little while. i blame it on my comprehensive exams–staring at a computer screen for a million hours a day is starting to take a serious toll on my eyes. so if it’s alright, i’ll just start from today.
puffin peanut butter cereal with ricemilk. half of a grapefruit.
brunch at tweet, the restaurant attached to big chicks: buckwheat pancakes with peach compote and fruit on the side. veggie sausage patties. a sip of a friend’s bloody mary (i definitely hate bloody marys and i don’t think i will be trying one again).
ginger snap from vegan cookies take over your cookie jar
pasta with homemade pesto from the freezer mixed with a salad i made a couple days ago (white beans, broccoli, basil, green pepper, onion)
fresh watermelon
breakfast: shredded wheat with soymilk; coffee
lunch: peanut butter and jelly sandwich
mid-afternoon Skittles
dinner: TLT (white bread with Vegenaise, romaine, tomato, avocado, and deep-fried fakin’ bacon); brandy on ice
breakfast: coffee with soy creamer; oreos (the best breakfast food ever!)
lunch: toasted sourdough bread with hummus, lettuce, cheezly vegan cheese, avocado, heirloom tomato (from the garden); celery and peanut butter
snack: more oreos (i have self control issues)
dinner: toast with horseradish hummus; kale and white bean soup (a ton of garlic, veggie broth, kale (from the garden), white beans, olive oil, freshly ground salt and pepper)
drink at haydee’s: frozen “fiesta” (read: a lot of alcohol) margarita
breakfast: miso soup; iced coffee from Oren’s Daily Roast
lunch: peanut butter and jelly sandwich; mesquite lime Primal Strip; apple
green grapes
dinner: toasted corn tortillas with chickpea coconut dish (chickpeas, scallions, garlic, corn, chipotle adobo sauce, tomato sauce with veggies, cumin, lots of coconut milk) and vegan sour cream
“Passionate Mango” Purely Decadent coconut ice cream
piece of bread
breakfast: apple from the farmers’ market; mint tea with soy creamer (yum)
lunch: toasted sourdough bread with hummus, lettuce, cheezly vegan cheese, avocado, salt
snack: oreos
dinner: popcorn with bragg’s, nutritional yeast, dill, and curry powder
breakfast: margarita cupcake with grapefruit zest (made by Marcy!)
lunch at Victory’s Banner (Chicago, IL): freshly squeezed orange juice; coffee; vegan french toast with vegan butter; tofu scramble (potato, vegetables, brown rice, tofu); bread with vegan butter
soy latte, sip of raspberry limeade, and vegan cappuccino cheesecake at Bleeding Heart Bakery (Chicago, IL)
pre-plane dinner: leftover beans+rice+toppings sope
post-plane dinner: miso soup; toast with Earth Balance; remainder of cappuccino cheesecake
brunch: toast with peanut butter; almonds
dinner: zucchini pasta with fresh tomato sauce Click for the recipe.
1 zucchini (I wish I had another, but this was the only one that was ready in the garden)
1 tbsp extra virgin olive oil
a few clothes of minced garlic
freshly ground salt and pepper to tatse
use a vegetable peeler to create long strips (like the rice noodles in thai drunken noodles). continue until you reach the core. discord the core or eat it raw (it is yummy)
heat the oil over medium high heat and then add the garlic. cook for about a minute. then add the zucchini, salt, pepper. cook until softened (they start to turn translucent)
Tomato Sauce:
1/2 tbsp extra virgin olive oil
4 garlic cloves- minced (It was garlicky)
3 small/medium sized tomatoes, diced finely
a very small amount of sugar (this probably isn’t necessary)
minced fresh basil (to taste)
freshly ground salt and pepper
in a sauce pan, heat the oil on medium heat. saute the garlic until it starts to brown. then add the tomatoes, 3/4 of your chopped basil, sugar (if you use it), salt and pepper. reduce the heat to a simmer. cover and let cook for about 20 minutes. at the end add fresh basil and toss over the zucchini.
ingredients from the garden: zucchini, basil, tomatoes
snacks: toast with horseradish hummus; s’mores (sort of): vegan chocolate and marshmallows
beer: williamsburg alewerks wheat ale, dogfish head 60 minute (both vegan- see company responses about vegan products)
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