katherine « What the heck do vegans eat?

January 2, 2010

katherine

January 2, 2010 - katherine. Tags: Uncategorized

breakfast: bowl of Cheerios with vanilla Silk soymilk, 2 pieces multigrain toast with Earth Balance and grilled tofu

coffee from McDonald’s on the road (sorry, world!)

lunch at Subway on I-94 or I-90 to Chicago: foot-long veggie sub on Italian bread with sweet onion sauce, oregano, and all veggies (lettuce, tomato, cucumber, jalapeño and banana peppers, carrots, black olives, pickles)

Subway addresses veganism on their nutrition FAQ webpage:

What menu items at SUBWAY® restaurants are vegan/do not contain animal-derived ingredients?

The menu items that do not contain any animal-derived ingredients are the Veggie Delite® on Italian bread and the Veggie Delite® salad. These individual items do not contain animal-derived ingredients: all vegetables, oil, vinegar, mustard, sweet onion sauce and fruizle. The 9-grain wheat bread contains honey but no other animal-derived ingredients.

What the hell is fruizle?

more Jujubes in car (sorry, emily!)

dinner cooked by Aunt Jean and Muncle Mike’s: delicious vegan fondue (click for details), pinot noir (may or may not be vegan)

This isn’t really a recipe, as my aunt prepared the sauces and I do not have the recipes, but hopefully it will be a source of ideas for preparing vegan fondues.

Boiling in the fondue pot: vegan vegetable broth

To cook in the broth: Tofurkey Italian sausage, smoked apple sage Field Roast sausage (This brand was excellent, and does not contain soy. Select “Field Roast Sausages” under the “Retail” section on the page to read about the different varieties; the “Product Sheet” pdf lists ingredients), baked tofu (I cannot remember the brand), broccoli, cauliflower, red bell pepper, carrot, mushroom, jicama, potato, sweet potato

Sauces: peanut, cashew, wasabi (with wasabi paste, sesame oil, soy sauce), avocado (pureed with Silk creamer, lime, salt, and pepper), chipotle, light sesame sauce, green mole (made with green chilis), mango (from frozen and pureed champagne mangos mixed with mango chutney), peach horseradish, cocktail sauce, ginger, mustard, Provençal (basically olive oil, vinegar, Italian herbs)

with Marcy and Emily: pumpkin bar brownies from Vegan Cookies Invade Your Cookie Jar

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January 2, 2010

katherine

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