spicy refried black beans and mango in a flour tortilla

salad (romaine, spinach, beet, carrot, avocado, cashews, raisins, ginger-miso dressing) in a whole wheat tortilla (HEB); valencia orange

carrot; veggie pirate’s booty; last spicy chocolate cupcake; tastes while making hummus; banana

**thoughts on the perpetual hummus creaminess question: i made last-minute hummus for a picnic and didn’t have time to soak the chickpeas ahead of time, using canned instead. this hummus turned out wayyyyy creamier than it ever has using the same recipe but starting with dried chickpeas. it was way more satisfying than the playdough-y texture i usually achieve, enough to make me consider using canned chickpeas regularly. it’s more expensive than using dried, but still significantly cheaper and more satisfying than buying hummus (unless it’s grandma’s hummus)

picnic with friends: cashew “cheese,” one brick topped with rosemary and lavender and the other with ground black pepper; gluten-free herb crackers; beet, carrot, and spinach salad with herb vinaigrette; homemade hummus; baba ganoush from a can (surprisingly good); carrots, bell peppers, zucchini; flour tortillas; two kinds of red wine (one was gnarly head, which has a confusing entry on barnivore but sounds like the reds are okay for vegans)

ONE coconut water with a splash of pink guava (that is the name of the flavor). coconut water is supposedly high in electrolytes and other good things and is therefore beneficial to consume after exercising or during a hangover. it’s also used instead of blood in blood transfusions (what? yes, i read it on the internet)!

spicy refried black beans and mango in a flour tortilla

grapefruit; sesame candy from the dominican republic

samples at hope farmers market: anise garbanzo shortbread and cranberry biscotti; chana masala and tomato curry on spinach paratha; energy bars in two flavors, inca gold (coconut, agave, cacao nib) and mesquite. lots of samples at whole foods too but nothing noteworthy

veggie pirate’s booty and a smoothie made with banana, frozen strawberries, soy milk, and basil from the farmers market; stauffer’s animal crackers

leftover split pea soup and everything bread; grapefruit; spicy chocolate cupcake

same banana bread as yesterday at a friend’s place

toasted bagel with tofutti cream cheese; grapefruit

smoothie with peanut butter, banana, frozen strawberries, spinach, soy milk

en-thai-ce leftovers from a few days ago; dried mango/strawberry/blueberry mix

quinoa, mustard greens, sweet potatoes, ginger-miso dressing (already in recipe archive); half acre over ale; red wine; trader joe’s dark chocolate covered pretzels

fiber one with banana and soy milk

iced raspberry green tea at fritz pastry

half a vegetarian burrito from chipotle

smoothie with frozen mixed berries, banana, spinach, soy milk; dried apricots

tons of hummus, pita, crackers, cherry tomatoes, baby carrots, bell peppers, broccoli at a reception

everything bagel with tofutti cream cheese and tomato; fruit salad of pineapple, strawberries, mango; decaf coffee

rice with candied orange peel and carrots, almonds, pistachios; rice with currants, cranberries, golden raisins, salt and cumin; tomato/cucumber/pickle/green onion salad with lemon juice and sumac at a persian cooking demonstration

leftover pizza and carrot cake

goose island 312 at moody’s

gingerbread french toast, which was improvised based on what was available. i thought it turned out excellent, but the other two people who were eating it definitely liked it less than i did. they were both non-vegans and i think may have had slightly higher expectations for french toast. anyway, here is the recipe

toast with hummus and tomato; cowboy cookie

apple; chocolate and mint tea with soymilk

dinner at a friend’s house: homemade whole wheat linguine with five-minute tomato sauce from 101cookbooks; swiss chard with raisins and olives; chocolate cake from ‘the vegan table’ with strawberry preserves and fresh strawberries; red wine

banana; lemon corn “waffles” from ‘vegan with a vengeance’ (turned out more like a pile of waffle scraps but still very tasty) with blueberries, blackberries, raspberries; orange juice

toast with roasted garlic hummus and cherry tomatoes; carrot; orange juice

dinner made by my mom: bread; spinach salad with balsamic vinaigrette; whole wheat spaghetti with marinara and soy meatballs (trader joe’s); tofutti cutie

aveda comforting tea at a friend’s

trader joe’s dark chocolate covered pretzels and soy milk

heb brand toasted oat cereal with soy milk and ground flax; grapefruit

small gala apple, graham crackers

assorted samples at central market (including a tiny pb&j sandwich on magic pop)

last pinto bean burger with chile-lime mayo, lettuce, tomato on toasted counterculture bun; last of the harissa pasta

carrot; ginger harvest trail mix from wheatsville

green machine naked juice at austin airport; lightly salted peanuts on plane

peanut butter and blackberry sandwich on counterculture bun; late night snack of pita, hummus, cherry tomatoes, trader joe’s bite-sized everything crackers; stacey’s pita chips; pomegranate juice