toasted molasses beer bread with creamy peanut butter, wild blueberry preserves; grapefruit

carrot sticks and sun-dried tomato hummus; jonathan apple; dried pineapple

delicious lime-y gin & tonic made by my housemate john

baked mac and cheeze from 1000 vegan recipes: everyone who tried it agreed that it was the best vegan mac and cheese they had ever had. it was the first time i’d ever tried making vegan mac and cheese, and i tried to pick a relatively healthy recipe (i.e. no earth balance; the sauce was a mix of onion, nutritional yeast, cornstarch, soy milk, miso, mustard, and spices). i used spelt elbow macaroni and added broccoli florets and breadcrumbs on top. i made this to bring to a bbq and was really happy with the results. email me if you want the recipe.

other vegan food at the bbq: black bean salad; quinoa/mixed bean/dried fruit salad; chips, hummus, guacamole; bush’s vegetarian baked beans simmered with special ketchup and brown sugar; lots of pineapple; peanut butter and jelly cupcakes (email me for this recipe too! my housemate made them with blackberry jam and they are THE BEST); session lager from full sail brewing company (vegan according to barnivore); tastes of a couple of homebrews; homemade sangria

toasted molasses beer bread with creamy peanut butter and wild blueberry preserves; grapefruit

handful of roasted/salted cashews and dried strawberries from fiesta bulk bins

hide bread from freezer, toasted, with sun-dried tomato hummus, white bean tapenade, spinach; small navel orange; lemon poppyseed cookie failure; dried pineapple

whole foods was crazy with samples: navel orange, minneola (sooo sweet), pineapple, kale chips (in bombay curry and zesty nacho flavors), baraka bars (chocolate almond and chocolate hazelnut; they were delicious, but why would you want to condense a whole meal into one bar when eating is so much fun??), walnut raisin spelt bread, rosemary sourdough bread, some weird chocolate-flavored green food drink, nadamoo coconut milk ice cream (java crunch, yum), a caffeine-free coffee substitute brewed from roasted breadnuts(??) served by a guy in an ornate mayan hat; also dark chocolate-covered sour cherries from the bulk bins

small jonathan apple; coffee from central market bulk beans

dinner at a friend’s: chickpea crepe with pinenuts; pasta with olive oil and lemony roasted asparagus; lots of strawberries; new belgium ipa

lone star tall boys at red eyed fly (aquarium drunkard showcase); shiner bock at red 7 (xiu xiu, lead guy from shearwater)

cornflakes with homemade soy milk; grapefruit

pita with sun-dried tomato hummus, white bean tapenade, spinach; carrot sticks; texas valencia orange

amy’s split pea soup (eh) with salsa huichol, herbed everything bread; baked sweet potato, spinach with ginger-miso dressing; grapefruit

lemon poppyseed cookie attempt #4: failure. but i think the next one will be perfect.

fresh ginger tea

marcus james shiraz

toasted molasses beer bread with creamy peanut butter and wild blueberry preserves

bad coffee from some snack trailer on campus

multigrain tortilla with sun-dried tomato hummus, white bean tapenade, spinach; carrots sticks; texas valencia orange

yogi goji berry flakes & clusters cereal with added unsweetened dried coconut and homemade soy milk; dried mango

leftover butternut squash and panfried tempeh with spinach and ginger-miso sauce; grapefruit

rex-goliath cabernet sauvignon

andrea’s birthday cake, which we baked from duncan hines moist deluxe classic yellow cake mix, prepared according to this website (we did the applesauce version), topped with dark chocolate frosting (semi-sweet baker’s chocolate melted into hot soy milk) with lime and cardamom stirred into the frosting (but fyi, duncan hines creamy home-style classic chocolate frosting is also vegan!). the cake totally fell apart but was moist and fluffy and satisfyingly delicious. we ate almost the whole 12-serving cake between 3 people (and 1 person wasn’t exactly pulling his own weight…)

toasted molasses beer bread with creamy peanut butter and wild blueberry preserves

multigrain tortilla with sun dried tomato hummus, white bean tapenade, and spinach; carrot sticks; texas valencia orange

small jonathan apple; spelt zucchini muffin from freezer; mareblu naturals trail mix crunch and cashew crunch

leftovers: butternut squash, kale, tempeh with miso-ginger sauce; little piece of herbed everything bread with white bean tapenade

really sweet and fresh carrot from the farmer’s market (courtesy of john shaw)

medjool dates and honey toasted pecans from fiesta’s bulk section

grapefruit; newtree belgian dark chocolate with blackcurrant; fresh ginger tea

cornflakes with raisins and homemade soy milk

multigrain tortilla with homemade sun-dried tomato hummus (instead of using the chickpea-cooking water, i used the sun-dried-tomato-reconstituting water for optimum flavor), white bean tapenade (posted yesterday), spinach; carrot sticks; super sweet and juicy texas valencia orange; lemon poppyseed cookie

leftovers from yesterday: tapenade on herbed everything bread; butternut squash, kale, and tempeh with ginger-miso sauce

dr. chocolate and peanut butter chocolate pretzel nuggets from whole foods bulk; almond breeze almond milk

molasses beer bread with creamy peanut butter and wild blueberry preserves

multigrain tortilla (made in-house at central market) with fava bean puree, spinach; texas sweet orange

small jonathan apple; zucchini spelt muffin from freezer; coffee from central market bulk beans

herbed everything bread with white bean tapenade; roasted butternut squash, steamed kale, tempeh pan-fried with garlic, all with ginger-miso dressing; grapefruit. the dressing and bread recipes are in the archive. click here for the tapenade.

shiner bock; attempt #3 at lemon poppyseed cookies. better than #1, not as good as #2, nowhere near as good as abc’s.

cornflakes with raisins and almond milk; grapefruit

smart dog on the last of the beer bread that was in the freezer, topped with spinach, yellow mustard, and prepared horseradish; jonathan apple, part of it sliced with prepared horseradish spread on the slices

i baked two loaves of bread: another variant of the molasses beer bread, and herbed everything bread. in the beer bread i used a bottle of my friend’s homebrewed vanilla porter, which gave it great flavor, but then i underbaked it (i’m still going to eat it though). the everything bread is a variation on the rosemary-garlic bread recipe that i posted a link to the other day, but i think i’ve changed it enough to call it my own, so i will add it to our recipe library. click here for the recipe.

lots of fresh-from-the-oven herbed everything bread with pitted black olives and molasses beer bread with wild blueberry preserves (central market organics brand)

at mother’s cafe & garden: really good chips and salsa; 1/2 small garden patch salad; 1/2 bbq tofu entree which comes with black eyed peas and sage mashed potatoes; 1/2 piece of peanut butter chocolate pie

banana oat bar; grapefruit

free trail mix

mini everything bagel (wf bakery) with fava bean puree, grandma’s hummus, spinach; homemade baby carrots (regular carrots, peeled and sliced); texas sweet orange

coffee from central market bulk beans; newtree belgian dark chocolate with currants. have you ever eaten hard, bitter dark chocolate by dipping it in hot coffee and letting it melt a little bit? yum.

navel orange; last of rosemary-garlic bread; dark chocolate toffee almonds and chocolate pretzels from heb bulk

dinner at a friend’s: broiled chickpea flour flatbread thing with pine nuts, roasted cherry tomatoes, and olive oil; salad with vinaigrette; fresh baked white bread with red currant jelly; red wine

shiner bock and free popcorn at donn’s depot

cinnamon graham crackers; grapefruit

banana oat bar; leftover coffee with soy milk and agave

pita with grandma’s hummus, fava bean puree, pitted black olives, spinach; texas sweet orange

samples at central market: puffy veggie chips, mesquite bbq chips, honey Os, dark chocolate covered sandwich cookies; small jonathan apple

white bean, sun dried tomato and kale soup; rosemary garlic bread (links to both recipes in a previous post); pitted black olives; grapefruit

fresh ginger tea and, finally, an alternative baking company luscious lemon poppyseed cookie! i had been searching all over for one and finally whole foods restocked, although i could only have gotten there a couple days after the restocking and there were already only 2 lemon flavored ones left. anyways, this cookie was everything i had anticipated, so dense and delicious and lemony. i just need to figure out how to bake it for myself. based on the ingredient list, they are made with: unbleached all-purpose flour, unrefined cane sugar, earth balance (or equivalent), “fruit juice and natural grain dextrins” (??), water, tapioca and potato starches (isn’t that what’s in ener-g egg replacer?), vanilla, lemon, poppy seeds, baking powder, baking soda, and sea salt. pretty much your basic cookie ingredients, right? so what makes them so good???? is it those mysterious dextrins and if so how can i get some?

homemade cinnamon raisin bread, toasted with peanut butter; grapefruit; a couple spoonfuls of peanut butter and strawberry conserve

grandma’s hummus, fava bean puree, black olives, spinach on a multigrain tortilla; texas sweet orange

small jonathan apple; spelt zucchini muffin

leftover white bean/sun dried tomato/kale soup with rosemary garlic bread (see yesterday’s post for links to both recipes); last half of a lemon poppyseed cookie

banana oat bar; chocolate pecan red tea. the banana oat bar was made from a recipe on a flyer at central market, originally from ‘eat for health,’ a cookbook for the eat to live program: vegan, and no foods that are processed in any way, including sugars and oils. it’s marketed as a weight-loss program which i don’t really like and i haven’t actually looked at the books, but i do like ideas for healthy un-oily baked stuff that i can eat for breakfast, so maybe i will sometime. the bars are a mix of oats, chopped dates, mashed bananas, coconut, and walnuts, nothing else. they turned out delicious.

peanut butter chocolate pretzels from whole foods bulk section

toasted whole wheat cinnamon-raisin bread with peanut butter; grapefruit

mini everything bagel toasted with grandma’s hummus, fava bean puree, and spinach; grapefruit; lemon poppyseed cookies

soup based on this soup and bread based on this bread; lemon poppyseed cookie; dried mango

more rosemary garlic bread, pitted black olives

fresh ginger tea

whole wheat cinnamon-raisin bread from freezer, toasted, with peanut butter

multigrain tortilla with grandma’s hummus (see previous posts: best hummus in the world) and spinach; texas sweet orange

spelt zucchini muffin; small jonathan apple

split pea soup with beer bread, both made previously and stored in freezer; dried mango

i made more lemon poppyseed cookies in an attempt to satiate the craving which is constantly being intensified by my continued failed efforts to find an alternative baking company luscious lemon poppyseed cookie anywhere in austin! the two stores that i know to sell them have been out of that flavor for weeks; the last time i checked (today, at both stores) one was completely out of any flavor, and one had only like 4 cookies left total, so i’m hoping they will restock! in the meantime, these cookies which come from a slightly altered random internet recipe did a pretty good job of keeping the craving at bay, if not competely satisfying it. recipe here.

homemade whole wheat cinnamon raisin bread, toasted

last of: orzo, chickpeas, dandelion greens, spicy tomato-basil sauce; fresh rosemary from a friend’s garden; texas sweet orange

banana date scone made by my housemate from veganomicon; leftover bennu coffee

split pea soup from freezer (recipe from the vegan table) with salsa huichol, molasses beer bread from freezer; more beer bread, toasted with strawberry conserve

dark chocolate covered sandwich cookies and dark chocolate covered raisins from central market bulk bins

homemade whole wheat cinnamon raisin bread, toasted; texas sweet orange

leftover bennu coffee; 1/2 lemon poppyseed cookie and tahini lime cookie (see yesterday’s post)

leftover orzo, chickpeas, spicy tomato-basil sauce, raw dandelion greens, fresh rosemary

1/2 lemon poppyseed cookie and tahini lime cookie…

small jonagold apple

homebrewed lager + tastes of hops (ick) and malt (yum) + a homebrewed belgian double (guess what i was doing!)

cornflakes with raisins and soy milk

sushi-themed potluck: seaweed salad; sushi with sweet potato, avocado, beet, green pepper, sprouts, chives, spinach, umeboshi plum; lemony saketini; strawberries and kiwi; chocolatier dark chocolate with lavender flowers

oatmeal with diced anjou pear, almond extract, almond milk

mini-lunch of samples and “samples” at central market: onion crackers with red relish, chips with burnt orange salsa, honey Os, yucca chips, magic pop with peanut butter and agave, many different kinds of bread, cherry tomatoes, at least 5 different kinds of citrus, dried cantaloupe, dried pear, dark chocolate covered coffee beans, dark chocolate covered sandwich cookies. i love fridays at central market!

multi-grain tortilla with fava bean puree, roasted hot green pepper, spinach, ginger-miso dressing; grapefruit; spelt zucchini muffin

small gala apple

leftovers: orzo, chickpeas, dandelion greens, spicy tomato-basil sauce

palo alto reserve red wine, no idea if it was vegan..

baked a half batch each of tahini-lime cookies and nyc black and white cookies from vegan cookies invade your cookie jar. for the black and whites, i didn’t make the frosting, but added extra orange and lemon zest, lemon juice, and poppy seeds to make big, fluffy lemon poppyseed cookies

fresh ginger tea

homemade whole wheat cinnamon-raisin bread from freezer, toasted; texas grapefruit

multigrain tortilla with fava bean puree, kalamata olives, roasted hot green pepper, spinach, ginger-miso dressing; spelt zucchini muffin with lemon buttercream frosting (even though i made this frosting myself and i know it’s solid crisco, earth balance, and powdered sugar, i can’t stop eating it); texas sweet orange

yogi goji berry flakes & clusters cereal with added unsweetened dried coconut and homemade soy milk; dried pineapple and mango

orzo, chickpeas, lightly steamed dandelion greens, and spicy tomato-bail sauce, adapted from a past issue of bon apetit magazine; a friend’s homebrewed lager. click here for tomato sauce recipe.

ibarra mexican hot chocolate prepared with unsweetened vanilla almond milk

cornflakes with raisins and soy milk; tiny banana (they are now overripe)

multigrain tortilla (central market tortilleria) with fava bean puree (turned out weird, i’ll try making it again and post the recipe if it is more successful), roasted hot green pepper, olives, spinach; texas sweet orange; spelt zucchini muffin

coffee at bennu; small gala apple

brown rice, black-eyed peas, steamed collard greens, sweet potato, honey mustard sauce, and louisiana hot sauce; texas sweet orange. the sweet potato was partly undercooked because i was too hungry to wait. i don’t recommend this (the undercooked parts tasted strangely like twizzlers…). click here for the honey (or agave) mustard sauce recipe.

treats from whole foods bulk: chocolate covered sour cherries, dr. chocolate, peanut butter chocolate pretzels

ginger mint tea (fresh ginger + fresh spearmint leaves, steeped in hot water)

oatmeal with almond extract, almond milk, diced anjou pear

smart dog on beer bread with mustard, horseradish, spinach; grapefruit

same dinner as yesterday: olive oil-crusted chickpeas and black-eyed peas, brown rice, steamed collard greens, ginger-miso sauce; lots of dried mango

ibarra mexican hot chocolate prepared with unsweetened vanilla almond milk (original unsweetened is better for this purpose, but unsweetened vanilla is second best)