breakfast: amaranth flakes with soymilk; coffee
lunch: Fresh Tofu Inc. Tofu Crabby Patty burger; purple kale salad
Trader Joe’s sandwich cookie
peanuts; orange juice; spoonful of Luna and Larry’s chocolate peanut butter coconut ice cream
dinner: roasted vegetables (golden beets, chiogga beets, shallots, garlic, jalapeño, olive oil, rosemary, salt, and black pepper); spinach couscous with cilantro (cooked with Earth Balance and Indian spice blend); vegan chicken nuggets with mole sauce
breakfast: tortilla with vegan cheese; raw almonds
lunch: tomato juice; leftover quinoa-oat croquettes; leftover ginger carrots and kale; leftover broccoli; orange juice
dinner: I skipped dinner- I went to sleep at 7
brunch: toasted everything bagel with tofu cream cheese, tomato, and onion from Bergen Bagels; soy latte
peanuts; orange juice
dinner: pizza (vegan whole wheat dough, tomato sauce, Daiya cheese, fried seitan sausage, sauteed onions and garlic, artichoke hearts, mushrooms, cherry tomato, fresh basil); Brooklyn kombucha; raw purple kale salad (massaged purple kale, olive oil, Bragg’s liquid aminos, nutritional yeast, garlic, red onion, cherry tomatoes)
Luna and Larry’s peanut butter chocolate coconut ice cream
breakfast: mesa sunrise flax, corn, quinoa and amaranth cereal with banana and rice milk; tortilla with vegan cheese
lunch: leftover nordic winter vegetable soup; more cereal
dinner 1: spicy buffalo tofu (organic tofu, soy milk, wheat flour, lemon juice, hot sauce, ketchup and spices) with celery and garlic mayonnaise made by soul vegetarian east; graham cracker
dinner 2: kale and ginger carrots (kale and carrots cooked with ginger (fresh and powder), sesame oil, and salt. once they have cooked add in 1 T of corn starch diluted in 1/2 cup of water. stir and simmer for 1 minute); quinoa-oat croquettes; broccoli with lemon butter sauce
brunch: tofu scramble (see recipe on recipes page), with added cilantro and oregano; home fries (same), with added pinto beans and fried plantain chunks; roasted butternut squash; chili sauce and sour cream; espresso
chocolate chips
dinner at Lan Cafe: spring rolls; rice crepes; pho; rice cakes with seitan; tofu curry with noodles; pad thai; curry tofu and vegetables with rice; BYOB Dogfish Head Raison D’Etre (vegan according to Barnivore)
Maker’s Mark plus a sip of another whiskey at White Rabbits (vegan according to Barnivore)
Belgian french fries with ketchup from Cheep’s
Uinta Barley Wine at Burp Castle (vegan according to Barnivore)
breakfast: mesa sunrise flax, corn, quinoa and amaranth cereal with banana and rice milk
lunch at dos gringos: chipotle tofu sandwich with a side of chickpea salad
snack: tortilla with vegan cheese
snacks at a gallery opening: carrots and hummus
snacks at michael showalter’s talk: raw almonds and cashews, raisins, dried blueberries
dinner at momiji wok: vegetable roll; vegetable tempura (they checked and told me the batter is vegan); peanut and avocado roll. note: the miso soup is not vegan
drink at shelley’s while watching wet hot american summer: miller high life
breakfast: amaranth flakes with soymilk; Wildwood unsweetened plain soy yogurt with maple syrup; coffee
lunch: leftover Spanish wild rice with plantains and red bell pepper
a couple Trader Joe’s chocolate sandwich cookies; Vegan Treats coconut cream-filled vegan donut (best website ever!)
rice crackers and red wine (may not be vegan) at happy hour
dinner: more leftover Spanish wild rice; Vegan Treats chocolate chip cookie sandwich with vanilla frosting
Four Loco, more red wine (may not be vegan), Bud Light (vegan according to Barnivore), and sip of Woodford Reserve bourbon (vegan according to Barnivore) at Glass’s party
late dinner #2: Ruffles potato chips; vegan chicken nuggets with ketchup; a spoonful of leftover squash risotto
breakfast: leftovers from thaitanic (is it gross to eat thai food at 8:30 in the morning?); soy latte
lunch: leftover falafel from maoz; leftover caesar salad and pizza from bread and brew
snacks: Nugo Dark Mint Chocolate Chip bar; whole soy & co. lemon yogurt
dinner at tonic with eva: great lakes eliot ness (vegan according to barnivore); mushroom risotto (creamy garlic, english peas, portabella mushrooms & bloomed carrot); rrp salad burger (veggie burger, roasted red pepper hummus, greens & oven roasted tomatoes) with a side salad; a side of french fries (way over priced); a vegan IPA (I don’t remember what type)- make sure you inform your waiter that you want vegan versions of everything
drinks/food at shelley and nate’s party: a lot of beer and shots (I only drank types that I know are vegan); potato chips dipped in pizza sauce
breakfast: amaranth flakes with soymilk; coffee
vegan banana cream pudding from LifeThyme
lunch from NY Dosas: Singapore noodles, served with salad, coconut chutney, and sambar soup; vegetable rolls with ginger garlic sauce
wild berry Skittles
dinner: Spanish wild rice (click for the recipe), using wild rice from Lake Pacwawong from Fall 2007. This poses the interesting question: does wild rice ever go bad?; Lagunitas Censored (vegan according to Barnivore)
Cook rice.
Meanwhile, fry the halved plantain and red bell pepper strips in the canola oil and Earth Balance on medium heat. Cook the plantains for about 5 minutes, until almost cooked through (some blackening okay); place on towel to absorb oil, and then cut in chunks. Fry the red bell pepper strips until soft and starting to blacken, perhaps a couple minutes more than the plantains.
Separately, in olive oil, saute the onion and garlic. After a couple minutes, add the chili sauce and oregano, and saute a few more minutes. Next add the plantain chunks and corn, and saute again for a few minutes. Then add the cooked rice, and stir, adding more chili sauce if you like. Add salt and pepper to taste. Turn off heat and then stir in vinegar, lime, cilantro.
Serve rice topped with the blackened red bell pepper strips.
breakfast: green tea with mint
lunch at bread and brew with my parents: wild mushroom pizza (they will use vegan cheese and add arugula at no extra cost); chili; vegan caesar salad
dinner at thaitanic with my parents: Tao Huw Pad Tua Ngorg (stir fried bean sprouts, fried tofu, mushrooms, spring onions with steamed rice- there were too many bean sprouts!); Pad Kee Mao (drunken noodles- tofu with wide rice noodles, chili, garlic, basil leaves, onions and tomatoes)- Be sure to specify no fish and oyster sauce for all items on their menu
Waking up at 3:50am for a 5am day at work, this turned into a 4-meal day.
meals 1 and 2 (6am and 10am): two separate everything bagels, toasted with Tofutti cream cheese; coffee
meal 3 (4pm): a bit of every vegan item from the hot bar at LifeThyme, including BBQ tofu, kasha patty, curried tofu stew, corn cilantro salad, rice with refried beans, tempeh dish, and many tasty roasted squashes and other vegetables, which combined turned into one very large heap of food; PBR (vegan according to Barnivore)
Jujubes
meal 4 (10pm): Tofurkey frozen Daiya-cheese pizza; sauteed spinach with garlic; Lagunitas Censored Ale (vegan according to Barnivore)
I would recommend this 4-meal day if it allowed more than 4 hours of sleep.
breakfast: raw cashews, almond, raisins, dried blueberries
lunch: leftover roasted vegetables. lettuce wraps out of the leftover seitan stirfry
snacks: green tea with mint; part of the nugo dark chocolate mint chocolate chip bar (very good); leftover spicy buffalo tofu
dinner at maoz before watching in the land of the free: falafel sandwich with hummus, tahini, falafel, beets, chickpeas, pickled baby eggplant, tomato/cucmber salad, cilantro sauce)
breakfast: bran flakes with soymilk; coffee
lunch: leftover pasta with marinara sauce and vegan parmesan; leftover kale salad
peanut butter bomb!
chamomile tea at new, unnamed Swedish coffee shop
dinner: squash risotto with sage and pine nuts (from this recipe); leftover quinoa-corn salad with red chili sauce and chipotle vegan parmesan topping; Field Roast wild mushroom slices; 1 vegan chicken nugget
breakfast: smoothie (same as yesterday, but without apple, sugar and maybe something else?)
on the plane from urbana, il to chicago: tomato juice
at the chicago ohare airport: almonds, cashews, raisins, dried blueberries; leftover tofu dill sandwich; black bean tamale from common ground coop
I bought dinner at Chicago Ohare airport: Cibo express sells a lot of vegan food (they even advertise that they have vegan food. I bought spicy buffalo tofu with celery and garlic mayonnaise made by soul vegetarian east. other soul veg dishes they sell: jerk tofu wrap; healthy hoagie wrap; southwestern wrap; kale salad. I also found a new type of chocolate bar to try: Nugo Dark- mint chocolate chip (i’m going to save this for awhile)
on the plane from chicago ohare to dc: cashews, almonds, dried blueberries and raisins
dinner: spicy buffalo tofu (organic tofu, soy milk, wheat flour, lemon juice, hot sauce, ketchup and spices) with celery and garlic mayonnaise made by soul vegetarian east; leftover nordic winter vegetable soup
breakfast: bran flakes with soymilk; coffee
lunch: leftover tamale mole filling with red chili sauce; leftover chard; leftover quinoa-corn salad
last of the Earl Grey dark chocolate; Trader Joe’s sandwich cookies
spoonful of squash risotto dish
dinner: pasta with marinara sauce, vegan meatballs, and vegan parmesan; raw lacinato kale salad; Magic Hat #9 (vegan according to Barnivore)
leftover coconut lychee sorbet; Jujubes
breakfast: french toast with banana slices
lunch at the red herring: powder corn chowder; chili; corn bread; tempeh salad sandwich; tofu dill sandwich
snacks: crispen’s famous smoothie with a twist (frozen strawberries,blueberries, and blackberries; orange juice; flax seeds; goji juice; brown sugar; banana; frozen cranberries; frozen mango; apple; and soy milk); black bean brownies
dinner: Nordic winter vegetable soup based on a recipe in the January 2011 edition of food and wine magazine; another mudslide
breakfast: roasted sweet potato with mole sauce; leftover Israeli couscous salad; leftover sauteed chard; coffee
lunch: leftover tamales with vegan sour cream and red chili sauce; leftover quinoa salad with lime and cilantro; more leftover chard
Ibarra Mexican hot chocolate / champurrado (heat soymilk and then blend with chocolate chunks in blender)
another tamale
dinner at Liz’s: spinach salad with currants and pine nuts; quinoa and peas; french bread; spiced pecans (from this recipe); fruit salad; a Manhattan; red and white wines, and port (may not be vegan)
breakfast: wildwood probiotic raspberry soy yogurt (“the only soy yogurt made in a dedicated non-dairy plant”); french toast
lunch: crispen’s homebrew; leftover frozen smoothie; seitan teriyaki stir fry with white rice; roasted beets, Japanese sweet potatoes, and regular potatoes; mudslide (Click for the recipe.); black bean brownies (not very good)
1 cup soy milk with some cocoa powder
2 ounces vodka
2 ounces of kahlua
2 ounces of homemade vegan baileys (the recipe by mark olsen)
brunch: rosemary toast with blueberry jam and Earth Balance; leftover potato salad
Gorilla coffee
tastes while cooking; Kiuchi Brewery Hitachino Nest Real Ginger Brew (vegan according to Barnivore) and Dogfish Head Raison D’Etre (vegan according to Barnivore)
dinner: red-chili-seitan tamales and mole-vegetable tamales (all recipes, including red chili sauce, mole sauce, red seitan loaf, tamale dough and assembly instructions, from Viva Vegan!), served with extra mole and chili sauces, green salsa, cilantro, lime, and Follow Your Heart vegan sour cream; quinoa salad (click for the recipe); sauteed chard; Lagunitas Censored copper ale (vegan according to Barnivore)
Cook quinoa according to directions (I soak for 15min., then rinse several times, drain, and cook with 1:1.5 quinoa:water, adding more water if necessary. I usually cook it with a bay leaf, dash of sea salt, and a bit of olive oil.)
While quinoa is cooking, saute the onion, garlic, bell pepper, and chipotle pepper in olive oil. Add the corn, and saute until the corn is starting to brown and has absorbed a bunch of the flavors.
After quinoa is done cooking, let cool (transfer to shallow dish and refrigerate if you are in a hurry).
Toss the cooled quinoa and the sauteed vegetables in the olive oil, vinegar, lime juice, cherry tomatoes, green onions, and most of the cilantro. If you want to taste more chipotle, add straight adobo sauce from the can. Serve with the remaining cilantro sprinkled on top.
steamer for tamales purchased at Tarzian West, where you should go because they have an adorable dog loose in the store
dessert: homemade lychee-coconut sorbet (recipe posted in recipes section); tahini-lime cookies
breakfast: crispen’s famous smoothie (frozen strawberries,blueberries, and blackberries; orange juice; flax seeds; goji juice; brown sugar; banana; frozen cranberries); leftover mock duck curry from siam terrace
lunch at siam terrance (notice a trend?): mock duck basil (crispy mock duck stir fried in house sauce with green and red bell peppers, onion, carrot, celery, and basil leaves and topped with crisp basil- specify no oyster and fish sauce); pad woon sen (stir friend crystal noodles with tomato, mushroom, onion, carrot, napa cabbage, celery and bell peppers and tofu- specify no egg, no fish and no oyster sauce)
dinner while watching fantastic mr. fox: popcorn with nutritional yeast and soy sauce; almonds; crispen’s “home brew”- Russian imperial stout; throat comfort tea; apple
|
|
||||||||
subscribe with rss