What the heck do vegans eat? » katherine

katherine

katherine — Fri, 13 Apr 2012 15:00:01 +0000

breakfast: amaranth flakes with soymilk; Gorilla coffee

lunch from NY Dosas: roti curry, served with salad, sambar soup, and coconut chutney

crackers with vegan cheddar and mushroom seitan

dinner: leftover stewed vegetables (kale, sweet potato, Jerusalem artichoke, tomato, garlic) on quinoa

at Zombie Hut for Stephanie’s birthday: Dogfish Head 60-minute IPA; the least sweet cocktail I could find on the menu

katherine

katherine — Thu, 12 Apr 2012 15:00:59 +0000

breakfast: oat and amaranth flakes with soymilk; Gorilla coffee

lunch: sandwich on sprouted multigrain with mushroom seitan, vegan cheddar, hot sauce, sprouts

s’mores Luna bar

dinner: Amy’s no-chicken noodle soup with saltines; dumplings and Sapporo (vegan according to Barnivore) at Tsampa

Brooklyn and Budweiser (both vegan according to Barnivore) at White Rabbits show

katherine

katherine — Wed, 11 Apr 2012 15:00:46 +0000

breakfast: vanilla coconut-based yogurt, banana, avocado; Oren’s coffee

lunch: lentils and squash from Indrani

leftover pasta with caper sauce

dinner: Amy’s black bean enchiladas (with beans and rice); fake chicken nuggets

fruit hard candy

21st Amendment Brew Free or Die! IPA (vegan according to Barnivore)

katherine

katherine — Tue, 10 Apr 2012 15:00:51 +0000

breakfast: oat flakes with soymilk; espresso

lunch: avocado with balsamic vinegar and sea salt; sandwich on sprouted mutigrain with avocado, melted Follow Your Heart cheddar, sprouts, and hot sauce; chocolate soy milk

coffee; gummy bunny from France; chocolate chip cookie

dinner: quinoa (cooked then tossed in lemon oil, Earth Balance, and salt); stewed vegetables (Jerusalem artichoke, sweet potato, garlic, tomato, large pieces of garlic, kale, quartered onions then removed, broth, red pepper flakes, tarragon, thyme, salt, black pepper, white wine, olive oil); IPA

katherine

katherine — Mon, 09 Apr 2012 15:00:04 +0000

breakfast: espresso; mini bagels with tofu cream cheese

lunch: Amy’s no-chicken noodle soup with saltines

gummy bunnies from France (no gelatin)

dinner: baked tofu with red peppers, basil puree, and basil; brown rice

chocolate chip cookies

katherine

katherine — Sun, 08 Apr 2012 15:00:33 +0000

breakfast: espresso; toasted everything bagel with tofu cream cheese, tomato, and onion

lunch: pita chips, celery, and carrots with cannellini hummus; pasta with green beans, peppers, and garlic; Veuve Cliquot champagne (vegan according to Barnivore) (thanks Phil and Jeanne!)

chocolate chip cookies; strawberries; blueberries

dark chocolate vegan bunny

at Pacific Standard trivia: take-out from Dao Palate (miso soup; smoked teriyaki seitan with sugar snap peas; brown rice with soy beans; stir-fried flat noodles with Chinese broccoli; Peak Organic espresso ale (vegan according to Barnivore); Kelso Recessionator (vegan according to Barnivore)

katherine

katherine — Sat, 07 Apr 2012 15:00:48 +0000

brunch at V-spot: coffee; mimosa; breakfast sandwich (vegan cheese, tofu scramble, soyrizo, maple syrup); breakfast taco plate (salsa, guacamole, fake meat, black beans, vegan sour cream, tofu scramble, blue corn tortillas)

Philly “cheese” empanada with salsa from V-spot

dinner: pasta with Noah’s caper sauce; sauteed spinach with garlic; IPA

Top Gun snacks: chocolate chip cookies (recipe on Ghirardelli package; 2 egg replacement: 1 T corn starch and big splash of soymilk); gin and tonic; Brew Free Or Die! IPA

frappucci-NO

katherine — Thu, 29 Mar 2012 15:22:40 +0000

http://blogs.villagevoice.com/forkintheroad/2012/03/starbucks_insec.php

katherine

katherine — Wed, 28 Mar 2012 15:00:10 +0000

breakfast: leftover fruit salad (mango, avocado, and banana) with coconut-based vanilla yogurt; Oren’s coffee

lunch: avocado half with balsamic vinegar and sea salt; sandwich on sprouted multigrain with avocado, portobello seitan, hot sauce, and mustard; garden carrots

dinner: leftover mac ‘n’ cheese; avocado; Amy’s dairy-free enchilada with rice and beans; dried papaya

Lula’s raspberry fudge vegan ice cream

katherine

katherine — Tue, 27 Mar 2012 15:00:43 +0000

breakfast: Oren’s coffee; amaranth flakes with soymilk

lunch: sandwich on sprouted multigrain with portobello seitan, mustard, hot sauce, and leftover roasted beets+carrots; carrots

leftover fruit salad with coconut-based vanilla yogurt; pita chips with “Faux Gras” (lentil-walnut pate)

dinner: macaroni with “cheese” (smoked vegan Gouda, vegan feta, soymilk, Earth Balance); Yuengling (vegan according to Barnivore)