oatmeal with almond extract, almond milk, and diced pear

mini everything bagel with the last of the hummus and baba ganoush, plus avocado and paprika; last of the never-ending kumquats; last spelt blueberry muffin from the freezer; coffee

slightly weird but rather successful mediterranean-soul food fusion: cooked chickpeas and black-eyed peas (pan fried in olive oil until crusty and golden), brown rice, steamed collards, all covered in ginger-miso dressing (recipe from whole foods); ate de membrillo y guayaba (see previous). click here for ginger-miso dressing recipe

spelt zucchini muffins from the babycakes nyc cookbook, with a few adaptions. i made them lowfat and then ate a bunch of them with lemon buttercream frosting (recipe from vegan cupcakes take over the world) on top!

asparagus miso soup, grapefruit, cinnamon raisin bread

lots of samples from central market’s bulk bins: my favorite there are the dark chocolate-covered sandwich cookies, which are like tiny oreos dipped in dark chocolate

homemade graham cracker (made by my housemate)

louisiana-themed potluck: hummus and carrots while cooking (not on theme), gumbo with tons of okra and greens, potato salad (there was a special vegan one for me), red beans, brown rice, ridiculously good king cake; key lime margaritas, abita turbo dog (vegan), various homebrews, lots of different red wines

manzano banana; toasted homemade cinnamon raisin bread; spoonful of pb&j

mini everything bagel with leftover hummus, baba ganoush, avodaco, paprika; grapefruit

beer bread with strawberry conserve; coffee (panama beans from central market)

gala apple; beer bread with peanut butter

a surprising amount of vegan options at an archivists’ potluck: hummus, pita, baby carrots, cherry tomatoes, beets, black bean/corn salad, rice and beans, lentil/chickpea/rice salad, assorted crackers and chips

ibarra mexican hot chocolate made with unsweetened vanilla almond milk

hot toddy with fresh ginger, lemon juice, turbinado, whiskey, and hot water

late night cornflakes, raisins, soy milk

toasted homemade cinnamon raisin bread; tiny banana

leftover homemade hummus, avocado, paprika on a mini everything bagel (wf bakery); kumquats

fiesta brand cornflakes with raisins and homemade soy milk; dried mango

leftover couscous, squash, miso-walnut sauce, and fresh mint; leftover asparagus miso soup (recipe posted); texas sweet orange; newtree fine belgian dark chocolate with blackcurrants (“renew” flavor)

alamo golden ale

ginger tea

warmed cinnamon raisin bread; texas orange (4-lb bag for $1.50 at HEB)

leftover hummus and baba ganoush on a mini everything bagel (wf bakery) with avocado; celery; kumquats

leftover coffee from bennu; little gala apple; tiny banana, still gross. what are these for? they make my teeth feel weird; handful of peanuts

leftover couscous, butternut squash, miso walnut sauce, plus the addition of a handful of fresh mint leaves; asparagus miso soup (see previous); blackberries; last bite of okara brownies

peanut butter potato chip cookies: i made them to bring to an archivists’ potluck on friday. these are the ultimate proof that vegan≠healthy, but also that vegan≈delicious. adapted from skinny bitch in the kitch (i have mixed feelings about this cookbook); click here for my version

i ate a lot of them.

grapefruit; spelt blueberry muffin from freezer

squash and zucchini leftover from burritos; hide bread from freezer with leftover hummus, baba ganoush, avocado; celery and hummus; kumquats; dried pineapple and papaya

lots of samples stolen from whole foods bulk bins (my favorite is called “dr. chocolate” which is hearty grainy sweet crackers dipped in dark chocolate); raisins

leftover whole wheat couscous, butternut squash, and miso-walnut sauce; asparagus miso soup (click for recipe)

homemade molasses beer bread (recipe already posted here; this time i used austin amber ale instead of shiner) with peanut butter and strawberry conserve; homemade cinnamon raisin bread

molasses beer bread and cinnamon raisin bread

grapefruit; spelt blueberry muffin from freezer

mini everything bagel with leftover hummus and baba ganoush, celery; kumquats

coffee at bennu; gala apple

whole wheat couscous, steamed chard, roasted butternut squash, miso walnut sauce (click for recipe)

okara brownies, ate de membrillo y guayaba (see previous)

ginger tea

oatmeal with dried cranberries, almond extract, diced anjou pear, agave, soy milk

open-faced tempeh sandwiches on beer bread with black-eyed pea and flax seed tempeh panfried in olive oil with browned garlic, topped with spinach and salsa huichol; navel orange; leftover fudgy okara brownies

tiny gross banana; lundberg mochi-sweetened rice cake

friends’ homemade hummus, baba ganoush, stuffed grape leaves from a can, tortillas, carrots, celery, cherry tomatoes, snow peas, red grapes, medjool dates stuffed with tahini-brown rice syrup paste-date paste

fudgy okara brownies; ginger tea

grapefruit

peanut butter and strawberry conserve on beer bread; gala apple

JOOSE

leftover burrito stuff; shiner bock

fudgy okara brownies with coconut milk ice cream; arrogant bastard ale

++–!! MI)! RR

sandwich on beer bread with a friend’s homemade black eyed pea and flax seed tempeh, leftover ginger-peanut sauce, spinach

many vegan samples at central market chocolate fest

a whole bag of kim’s magic pop split with one other person

at mighty cone: hot and crunchy avocado cone hold the cole slaw and ancho sauce; veggie slider; chili-dusted fries with homemade ketchup; topo chico; bacardi gold rum; orange cupcake with almond frosting at hey cupcake

navel orange

++–!! MI)! RR

perfect pancakes from vegan brunch, with fresh blackberries folded into the batter; soyrizo, found near the dairy section at fiesta (has a gross color and texture, you have to cut it open and squeeze it out of its casing, and while cooking it looked like a pan of shit, but it actually tasted pretty good!)

last of the roasted garlic-sun dried tomato hummus on an everything bagel; last of the orzo salad; 365 chianti

kim’s magic pop

beer bread (this time i made it with dos equis because it was the beer in the fridge that i least wanted to drink, and it actually turned out strangely delicious), amy’s butternut squash soup, split pea soup from the freezer; another piece of beer bread with strawberry conserve

++–!! MI)! RR

whole wheat pita, roasted garlic and sun dried tomato hummus; leftover orzo salad; everything bagel; kim’s magic pop

ants on a log (celery, peanut butter, raisins)

burrito: grande mission tortilla; refried pinto beans made by mashing canned pinto beans in olive oil and garlic in a pan over heat; diced and steamed zucchini and yellow squash sprinkled with sea salt, oregano, and dried parsley; spinach; roasted tomato salsa. boiled yucca with mojo (garlic sauteed in olive oil and lime juice.. for some reason it turned blue?). from the prepared foods counter at fiesta: ate de membrillo (quince) and guayaba (guava), which both tasted like a block of strawberry fruit leather

ibarra mexican hot chocolate prepared with almond milk

oatmeal with agave and fresh blackberries

whole wheat pita with kalamata olives, roasted hot pepper, spinach, and homemade roasted garlic and sun dried tomato hummus. hummus recipe here.

orzo salad inspired by 101cookbooks, with asparagus, rainbow chard, fresh mint, chopped avocado, crumbled tofu, olive oil, lemon juice, and sea salt; leftover gingerbread cupcake with lemon buttercream frosting; navel orange

evening snack: 1/2 an everything bagel with hummus on 1/2 of the 1/2. i guess i was feeling hesitant to commit.

later evening snack (i.e. what i really wanted): the last gingerbread pig (see previous) smothered in strawberry conserve!

oatmeal with dried cranberries, slivered almonds, almond extract, and almond milk

gala apple with peanut butter; mini everything bagel from whole foods’ bakery

yogi goji berry flakes & clusters cereal with soy milk

leftover bennu coffee, which was actually quite old and kind of grossed me out despite my leniency towards reheated coffee

leftover mesir wat with slivered kalamata olives; defrosted and warmed beer bread; grapefruit

leftover bob’s red mill gluten-free chocolate cake (i think it’s the best vegan cake i’ve had) with 365 organic strawberry conserve

(fresh ginger + boiling water =) ginger tea

1/2 empanada de calabaza, 1/2 marranito (see previous post); grapefruit

leftover red bean-chipotle burger wrapped in a tortilla with spinach, roasted hot green pepper, salsa huichol; leftover sweet potato fries with peanut-ginger dipping sauce; navel orange

marranito; gala apple

leftover mesir wat, molasses beer bread from the freezer; another piece of molasses beer bread, served warm with strawberry conserve

ibarra mexican chocolate prepared with almond milk

spelt blueberry muffin; grapefruit

whole wheat pita, hummus, olives, pepper, spinach (see previous for more detail); navel orange

coffee, beans from central market bulk

at fiesta, the bakery section which always smells so so good is strategically placed right by the entrance, so you pretty much have to smell it. i usually sniff longingly from a distance, but today my housemate and i stopped to eye the king cakes. i ended up looking at some other pastries and realizing that while most of them have eggs, almost none had dairy, using vegetable shortening instead of butter, and quite a few things were actually vegan. we caved and got empanadas de calabaza (pumpkin turnovers) and marranitos (dense pig-shaped molasses cookies).

marranitos

1/2 empanada, 1/2 marranito; gala apple

red bean chipotle burger served on a leaf of rainbow chard, topped with sliced avocado; sweet potato fries with ginger peanut dipping sauce from vegan soul kitchen; a friend’s home brewed lager and vanilla porter;  chocolate cake made from bob’s red mill’s gluten free chocolate cake mix, prepared according to the directions on the package but substituting earth balance, soy milk, ener-g egg replacer, and ground flax to make it vegan, and served warm with strawberry jam. a friend brought this to dinner, and it was by far the best chocolate cake i’ve had in a long time

everything bagel from central market’s bakery, with avocado and sea salt; grapefruit

phoenicia bakery whole wheat pita with hummus, olives, roasted pepper (see yesterday’s post for more detail); heirloom navel orange; peanut ginger sesame cookies

lundberg organic mochi-sweetened rice cake; dried mango

miso soup and veggie roll from central market; sesame asparagus from vegan with a vengeance; real ale’s fireman’s four blonde ale (unpasteurized and unfiltered)

peanut ginger sesame cookies; ginger tea (made by steeping diced fresh ginger root in boiling water for about 10 minutes, and adding an optional dash of agave)

oatmeal with dried cranberries, almond extract, slivered almonds, diced pears, and almond milk

phoenicia bakery whole wheat pita with the mediterranean chef’s grandma’s humus (see previous post), sliced pitted kalamata olives from the central market olive bar, spinach, and this roasted/charred green pepper i found in a plastic bag in the fridge, which someone brought to tamalefest. the pepper was unseeded but wasn’t very spicy, just extremely delicious and almost sweet. the peppers are big, but skinnier than a bell pepper- not sure what kind of pepper that is, but i look forward to eating the rest of them; heirloom navel orange; peanut ginger sesame cookies (see previous post)

defrosted and warmed beer bread (see previous) with creamy no-salt peanut butter and strawberry conserve, both 365 organic

leftover mesir wat; leftover kale and plaintains, to which i added sea salt, black pepper, and salsa huichol

gingerbread cupcakes with lemon buttercream frosting from vegan cupcakes take over the world–so good!