oatmeal with banana and agave

creamy peanut butter and strawberry preserves on oat bread from heb; carrot; small navel orange

cornflakes with raisins and almond milk

leftovers: brown rice, sweet potato, mustard greens, kidney beans, black-eyed peas; ginger miso sauce (in recipe archive); mango

stauffer’s animal crackers (the only vegan ones i’ve found); lindt 70% dark chocolate

flour tortilla with black beans, mango, salsa huichol

whole wheat tortilla with tofu, muhammara, romaine

guava pear muffin; coffee with almond milk

creamy peanut butter and strawberry preserves in warm whole wheat tortilla; carrot; apple

dark chocolate covered dried fruit and nuts (easter candy from my mom)

breakfast

lunch

dinner. i wanted to eat something else but had to continue the theme

bonus picture of the guava exploding out of a guava pear muffin

warm black beans and cold, perfectly ripe mango in a whole wheat tortilla with salsa huichol

whole wheat tortilla with tofu pan-fried in olive oil, romaine lettuce, and muhammara slather from 101cookbooks (the red stuff in the photo); small navel orange

carrot; guava pear muffin

leftovers: brown rice, baked sweet potato, roasted mustard greens, kidney beans and black-eyed peas with peanut-ginger sauce; grapefruit; surf sweets gummy swirls and sour worms

chocolate coconut haystacks and dark chocolate sour cherries from whole foods bulk; almond milk

cornflakes with raisins and almond milk

apple, peanut butter; toasted mini everything bagel; guava coconut bar (from freezer)

coffee (flores bajawa beans from anderson’s) with almond milk and agave

a carrot

brown rice, baked sweet potato, steamed mustard greens, kidney beans and black eyed peas, with peanut ginger sauce from ‘vegan soul kitchen’ on top of everything

dried pineapple

oatmeal with banana and agave

tortilla sample, dried apricots, medjool date at heb

apple, peanut butter, toasted mini everything bagel; small navel orange; strawberries and bits of pie crust while baking a spelt strawberry rhubarb pie, recipe from the babycakes nyc cookbook

friend’s birthday bbq: lots of tortilla chips with hummus and guacamole; marinated and grilled portabellas and tofu on a bun with lettuce and tomato; beet salad; potato salad from veganomicon; homebrewed brown ale, lone star, topo chico; lots of pie

cornflakes with raisins and almond breeze unsweetened almond milk

whole wheat tortilla with cedar’s original hummus, spinach; green beans; small navel orange

apple; peanut butter mini builder’s bar

leftover tofu and pea curry, whole wheat tortilla

dried pineapple from fiesta bulk; dark chocolate toffee almonds, dark chocolate goji berries, dark chocolate banana chips, and carob chips from heb bulk

breakfast taco with flour tortilla, potatoes/black beans, roasted tomato salsa, spinach; small navel orange

leftover tofu and pea curry with whole wheat tortilla

leftover anderson’s coffee; marranito with strawberry preserves

pre-class dinner: whole wheat tortilla (a different brand), cedar’s original hummus, carrots, green beans; apple

post-class dinner: creamy peanut butter and strawberry preserves on warm whole wheat tortilla

breakfast taco (see previous days); grapefruit

green beans with hummus & paprika, also spinach (this was meant to be a wrap, but i forgot to bring a tortilla); small navel orange; guava pear muffin

empire apple with creamy peanut butter; half a warmed tortilla with peanut butter and blueberry preserves; mochi sweetened rice cake

sol beer, which i just found out is not vegan friendly, with lime

coffee, beans from central market bulk

leftover tofu pea curry with whole wheat tortilla

surf sweets gummy swirls and sour worms, both easter candy from my mom. surf sweets are vegan, are made with organic fruit juice and natural sweeteners, and provide 100% of my vitamin c needs for the day in a single serving (calcium too, in the swirls). they are a tiny bit tougher than normal gummy candy, but did a good job of fueling a late-night paper-writing session, and i’m not going to be needing any vitamin c for a few days.

fiesta brand cornflakes with raisins and almond breeze unsweetened almond milk

whole wheat tortilla (heb) with weird hummus, tons of paprika, spinach; carrots and green beans; small navel orange

“breakfast” taco (same as yesterday); small navel orange; dried pineapple

leftover tofu and pea curry with whole wheat tortilla

inspired by the success of my guava coconut bars (which are now in the freezer), i adapted this recipe, substituting pear sauce (i needed to use up some super overripe pears) for the applesauce, and including a slice of guava paste that melted in the middle of each muffin: guava-pear muffins! i think the guava worked really well with the warm spices

gin & tonic at barflys

oatmeal with tahini, almond milk, diced pear, cinnamon, sesame seeds

empire apple, creamy peanut butter; toasted mini everything bagel

i made sun-dried tomato hummus and tasted a little bit. it was inspired by this recipe and had a really good creamy texture (due to the secret ingredient?), but a slightly weird flavor (due to the secret ingredient? or the fact that i had no lemons so completely left out the lemon juice?). i hope that it gets less weird in the fridge overnight

handful of seed & nut mix and a medjool date from fiesta bulk

“pizza” on a flour tortilla with leftover pizza sauce (recipe originally from 101cookbooks), lots of spinach, crumbled tofu tossed in olive oil, all baked at 350 for about 15 minutes in an oiled pie tin; small navel orange

carob chunks of energy from whole foods bulk

there is a box of guava paste that has been sitting in our fridge for months, left over from tamale fest 2010. fortunately i don’t think it would ever go bad, so tonight i used it to make a variation on this. for the bottom layer i used whole wheat flour and subbed oats for about half the coconut. i spread slices of guava paste in place of the raspberry jam and it melted nicely. i plan on using the rest of the guava paste to make more of these, or possibly in other baking experiments.. any suggestions?

last of breakfast taco leftovers from last week; grapefruit

last of orzo salad; small navel orange

carrot sticks

leftovers: brown rice, tofu, green beans, steamed mustard greens, coconut-peanut sauce; grapefruit

really good dark chocolate-covered dried fruit & nut assortment (easter present from my mom); fresh ginger tea

multigrain toast with peanut butter

potluck brunch at a friend’s: zucchini tofu frittata; home fries; chocolate chip scones; cinnamon rolls (soo good, recipe from don’t eat off the sidewalk!); two fruit salads (we brought one with apples, tangerines, kiwi, strawberries, avocado, and lemon juice); simply orange juice. katherine and stacey got to see how excited people around here get about cooking stuff i can eat for potlucks: there were vegan versions of everything that wasn’t vegan already, and if they hadn’t been there all that vegan food would have been just for me!

*end of katherine and stacey’s visit; start of food and alcohol detoxification*

small navel orange; brown rice, raw green beans, steamed mustard greens, tofu lightly browned in olive oil, leftover peanut-coconut sauce; fruit salad left over from brunch (avocado in fruit salad is so good!)

fresh ginger tea