breakfast burrito: amy’s traditional refried beans, fried potatoes, leftover roasted tomato salsa, spinach in a mission tortilla; grapefruit

coffee (beans from central market bulk)

leftover split pea soup and beer bread (see previous); heirloom navel orange

pirate’s booty veggie flavor

ethiopian-themed potluck: injera, mesir wat (red lentils), bamya alich’a (okra), yemiser wat (brown lentils), gomen (greens); dogfish head 60-minute ipa; independence austin amber ale; a friend’s home-brewed lager and vanilla porter; lindeman’s pinot noir. all the beers were vegan, but i just looked up the wine and found that it is not vegan. since the last two red wines i have had were not vegan, i think i’m going start trying to check before i drink!

the injera that we made started out terrible but got progressively better with various tweaks to the recipe and technique until it actually approximated the real thing! even though it’s a pretty big endeavor that maybe none of you are planning to undertake anytime soon, i’m going to share the recipe here primarily to record the improvisations that ended up working. (click here for recipe)

chocolove strong dark chocolate and crystallized ginger in dark chocolate

breakfast burrito: amy’s traditional refried beans, fried potatoes, leftover roasted tomato salsa, avocado in a mission tortilla; grapefruit

leftover coffee

homemade horseradish hummus and spinach on homemade beer bread; baby carrots; pirate’s booty veggie flavor

ants an a log with 365 organic no-salt creamy peanut butter, celery, and raisins; graham crackers from vegan cookies invade your cookie jar that my housemate made; sesame-date brownies (see previous)

at tamalefest 2010: none of the savory tamale were vegan, so for dinner i had various kinds of pita/tortilla chips with hummus and salsa. i was in charge of the sweet dessert tamales, which were made of masa, earth balance, pecans, sugar, and cinnamon, and filled with either grated coconut/brown sugar, crushed pineapple/brown sugar, or sweet guava paste (found in brick form in the mexican section at fiesta). the guava ones were by far the best. i won’t post the recipe here, but if anyone is interested in making vegan sweet or savory tamales, i would be happy to share my ideas/recipes/instructions

negra modelo; abita restoration pale ale (both listed as vegan on barnivore)

spelt blueberry muffin; grapefruit

vegetarian roll (avocado, cucumber, carrot) and miso soup from central market’s sushi bar

yogi walnut spice crunch cereal; heirloom navel orange

split pea soup and beer bread (see previous post)

sesame-date brownies: veganized and otherwise improved from a recipe in a weird 1984 vegetarian cookbook found at the ut-austin library. the results not disprove the assumption that vegans eat weird, wholesome-ish, vegan-y stuff all the time, though the addition of chocolate chips helped greatly to make the “brownies” more like brownies. i thought they actually turned out pretty good! (recipe here)

breakfast burrito with amy’s traditional refried beans, fried potatoes, baby spinach, roasted tomato salsa, salsa huichol

hide bread with horseradish hummus and baby spinach (see previous); grapefruit

i got this idea for a twist on ants on a log from my housemate andrea: save swiss chard stems (especially the beautiful red ones) and substitute them for celery! more flavor and color. i did this today and topped the stems with central market organics peanut butter and raisins from fiesta

i spent the afternoon making two things to go directly into the fridge/freezer for the next few days, but i ate a little of each of them so i’ll put them here: split pea soup from the vegan table, and shiner bock beer bread based on some recipe i found online when i was trying to figure out if shiner beers are vegan (they allegedly are!). click here for the bread recipe.

THEN, since i hadn’t put off my homework long enough, i decided to do an experiment: low-fat-frying the spelt blueberry muffin recipe from the babycakes cookbook. i also changed a couple of other things based on what i had (not enough agave, more than enough blueberries), but overall i think they turned out really good and not too different from the full-fat version–just a little less crumbly. i ate one and put the rest in the freezer for future breakfasts. click here for my adapted recipe.

for dinner, my housemate john made smothered sunchokes with tomato and onion from marcella hazan’s essentials of classic italian cooking and served it with linguine

with dinner, 365 brand trackers crossing shiraz: NOT VEGAN. from barnivore.com: “The 365 Trackers Crossing is not suitable for vegans. The winery clarifies the wine with gelatin, milk, and isinglass.” wtf whole foods??? you set rigorous standards for sourcing your all-natural cruelty-free body care products, and then your house brand of RED WINE, which i am actually putting INTO my body, is made with MILK and BLADDERS?

adagio honeybush hazelnut tea, sweetened with agave

oatmeal with dried cranberries, pear, agave, almond extract

big sur bakery hide bread that i made last semester and had in my freezer, toasted and topped with homemade horseradish hummus and spinach; grapefruit; medjool dates

apple; leftover bennu coffee

i had about ten minutes to eat an early dinner before class at 6 (right at dinner time wtf!!!!), so i microwaved leftovers (brown rice, black beans, chard) and added sriracha and bragg liquid aminos. please be advised this combination of sauces is slightly sickening; dried mango

i brought kim’s magic pop to share with my class, to a surprising lack of enthusiasm. i think it was due to the sound it makes when you hear somebody else bite into it (styrofoam-esque)

central market organics peanut butter and strawberry preserves on 365 brand mighty multigrain small batch bread (toasted)

spelt blueberry muffin (see previous); grapefruit

argo vanilla rooibos tea; kashi blackberry graham cereal bar

whole foods’ bakery everything bagel with spinach and homemade horseradish hummus; pink cara cara navel orange; whole wheat fig bar from vegan cookies invade your cookie jar

handful of mareblu naturals trail mix crunch; handful of kumquats

baby carrots and out to lunch chipotle-sun dried tomato hummus; central market organics blue corn tortilla chips and homemade horseradish hummus

pizza: spelt-rosemary crust topped with five minute tomato sauce, mushrooms, zucchini, avocado, tomato, crumbled tofu, basil, sage; chianti (i forgot to note the name); kumquats

blueberry spelt muffin (see yesterday’s post); twinings sunset rose red tea

central market brand organic honey-sweetened peanut butter and central market brand strawberry preserves on rudi’s organic bakery spelt bread; baby carrots

everything bagel from whole foods’ bakery; heirloom navel orange; kashi blackberry graham cereal bar; handful of crystalized ginger pieces

leftovers: kale, quinoa, black beans with the last of the carrot-tahini dressing; central market organics blue tortilla chips dipped in out to lunch chipotle-sundried tomato hummus; grapefruit

breakfast burrito: mission tortilla, amy’s traditional refried beans, avocado, spinach, salsa huichol; grapefruit

batter for black and white cookies from vegan cookies invade your cookie jar. i’m not sure what i did wrong but the actual cookies turned out really weird!

leftover dal + spinach

super sweet and delicious heirloom navel orange from central market

kale, quinoa, and black beans with leftover carrot-tahini dressing; texas valencia orange

spelt blueberry muffin, recipe from the babycakes nyc cookbook; blueberries

breakfast burrito with amy’s traditional style refried beans, cubed and pan-fried potatoes, spinach, and salsa huichol wrapped in a mission brand fajita grande tortilla. it’s surprising how many tortilla brands use dairy products as dough conditioners! mission brand tortillas have a disturbing number of ingredients and preservatives, but they are vegan (and a huge bag lasts a long time in the fridge).

everything bagel from whole foods’ bakery; masoor dal (red lentils) from the vegan table

ginger peach tea

leftover quinoa, kale, and yam; kim’s magic pop dipped in coffee. click here for a video that explains (sort of ) the magic of magic pop! it’s available at central market, and according to this video will be available in all american supermarkets by 2010..?

apple; deluxe cocoa brownie with chocolate ganache frosting (see previous day’s post for links)

oatmeal with chopped pitted dates, crystalized ginger, turbinado, orange zest

everything bagel from whole foods with avocado; baby carrots and out to lunch’s chipotle-sundried tomato hummus from central market

kim’s magic pop: one plain, one with strawberry preserves

roasted yam with toasted sage crumbled on top; quinoa; boiled kale with a dressing i made by dumping a bunch of unmeasured stuff in the food processor while accidentally looking at two recipes at the same time. (“recipe” here)

deluxe cocoa brownies from vegan cookies invade your cookie jar, with the easiest chocolate ganache (click here for my go-to recipe)

hazelnut french toast (recipe in previous post) with sliced bananas and “not-tella” from veganomicon (slightly adapted recipe here)

coffee

leftover tofu lasagna

good earth tea (i know it exists, but i have yet to find the organic version that does not contain “natural flavors”)

trader joe’s everything bagel with trader joe’s horseradish hummus

pb&j on trader joe’s flax and oat bread; baby carrots (i recently learned that baby carrots are just shaved-down regular carrots!  i find this disturbing on two counts: 1) what happens to the rest of the carrot; 2) why did i never before wonder where baby carrots come from); clementine; dried mango + berries mix from costco