brunch: Christmas leftovers (Tofurkey, mushroom gravy, stuffing, roasted beets and sweet potatoes, roasted cauliflower, vegan rolls with Earth Balance); coffee

Twizzlers

dinner: more Christmas leftovers (see lunch)

Goose Island 2009 Christmas Ale (part of my mom’s bird beer series; may not be vegan)

breakfast: Cheerios with soymilk; coffee

pretzels

dinner at Grandma’s house: boiled potatoes; peas and corn; pickles, carrot sticks, and celery

second dinner at home: Boca burger on bun with ketchup and mustard

Jelly Bellies

coffee

lunch: leftover pasta with tomato sauce with Boca pieces; leftover Spanish rice

vegan pepperkaker cookies and cookie dough

french fries

dinner: more leftover Spanish rice with Boca chicken

a Jolly Rancher and Smarties from Adventure Zone; coffee at Black Bear Casino

Jelly Bellies; soymilk with pepperkaker cookies

Something about being at home really makes me disregard any consideration for healthy food.

lunch: pasta with tomato sauce and Boca burger pieces

Caribou coffee

dinner: Spanish rice and vegetables

vegan pepperkaker dough

part of a Moa beer (the first of 9 bird beers I got my mom for her birthday. Might not be vegan.)

Luna and Larry’s chocolate hazelnut fudge coconut ice cream, eaten in a hot tub in the snow

lunch: pita with hummus

fluoride treatment at dentist (yum!)

coffee

dinner: Boca chicken patty on bun; baby carrots

Jujyfruits

soy latte from Caribou Coffee

snacks at Amy’s: chips and salsa, Twizzlers, double stuf Oreos, tea

today was even worse than yesterday! Jujyfruits after the dentist!

coffee

lunch: peanuts and Cajun fries with ketchup from the Duluth Five Guys. Yes, Five Guys has reached Duluth!

baby carrots; Sour Mamba

dinner: Boca chicken patty and Boca vegan burger on buns with sprouts and ketchup; pinot noir (might not be vegan)

I’m at home, watching TV, and eating pretty lame food, okay.

brunch: pita with sprouts and pine nut hummus

baby carrots and more pita with hummus

dinner: pizza with rinotta fake cheese and mock duck from Pizza Luce; tomato slices; orange segments; Jujyfruits (thanks Honey!)

breakfast: chocolate chip Clif bar; Caribou coffee in Minneapolis airport

Jujyfruits (thanks honey!!)

lunch: pita with spicy sprouts and pine nut hummus; carrot sticks; clementine

dinner: whole wheat pasta with marinara sauce; vegan matza ball soup (I used corn starch as an egg replacer, and the matza balls looked awesome but then disintegrated after 15-20 minutes of cooking)

lemonade Four Loco, Bell’s best brown ale, “24 Flavors (Dr. Pepper+whiskey), tortilla chips and salsa at Chrismukkah

breakfast from A.R.E.A. Bagels: toasted everything bagel with tofutti, tomato, and onion; coffee

lunch: leftover sprouted brown rice risotto

a date; Skittles

dinner from Lin’s Garden: General Tso’s tofu with brown rice

while watching Tron 1: light cycle brownies; gin and tronics with lime (gin+tonic+lime+green food coloring); tortilla chips with salsa and neon green guacamole (also with green food coloring)

breakfast: cereal with soymilk; coffee from Oren’s Daily Roast

lunch: sprouted brown rice risotto

Skittles; herbal tea

dinner: roti from Ali’s, some with potatoes+pumpkin+plenty pepper, other with same + soya; large PBR

breakfast: amaranth flakes with soymilk; coffee from Oren’s Daily Roast

lunch: leftover sprouted brown rice risotto; peanut butter and jelly sandwich

french fries (thanks Jessica!)

toast with Earth Balance; chocolate chip cookie dough

dinner: vegan mac and cheese from a box; leftover roasted vegetables; Corona with lime

breakfast: toast with Earth Balance; coconut yogurt; coffee from Oren’s Daily Roast

lunch: sprouted brown rice risotto

dinner: Amy’s vegan macaroni and cheese; sauteed spinach with sea salt, black pepper, garlic, and olive oil; soy hot dog; too-fried frozen plantains

orange juice; tea

breakfast: coffee

lunch: leftover mac ‘n’ cheese from Everlasting Life in DC (thanks Stacey!); leftover wild rice salad with added macadamia nuts; leftover roasted root vegetables

orange juice

Dexter finale dinner: grilled Sheese (thanks Stacey!!); Boca chicken patty with Sheese; Campbell’s tomato soup (made with soymilk); leftover roasted root vegetables; a bit of leftover kale spread (sort of gross at this point, or maybe it was gross all along but we were just very hungry when we made it?); Harvey Wallbanger

mint tea in steamed soymilk; tahini-lime cookies

brunch: orange juice; spiced cocoa with soymilk, vegan marshmallows, and brandy; toast with kale spread (basically pureed kale salad: kale, garlic, olive oil, Bragg’s, nutritional yeast) and chanterelle mushrooms (sauteed in Earth Balance); roasted root vegetables (kohlrabi, Jerusalem artichokes, gold beets, elephant garlic, and shallots with black pepper, roasted red pepper flakes, sea salt, and olive oil); vegan cheese pizza from Pizza Plus

tahini-lime dough and cookies

snacks at tacky sweater party: tahini-lime cookies; multigrain pita chip crumbs; blue corn tortillas with salsa; Magic Hat Howl ale (vegan according to Barnivore, Woodchuck cider (probably vegan according to Barnivore), and mulled wine (may not be vegan)

dinner: leftover wild rice salad with added macadamia nuts; piece of pizza

breakfast: coffee; toasted garlic bagel with tofu cream cheese, tomato, and red onion from Bergen Bagels

leftover wild rice salad; mac and cheese from DC’s Everlasting Life; cracker; Sheese

lunch from NY Dosas: Jaffna lunch (4 spiced pancakes with coconut chutney and dried chutney, served with a soy chicken wing with red sauce); Special Pondicherry (lentil/rice crepe with greens, potatoes, and coconut chutney); sambar soup

samples and scoops from Stōgo: bananas foster (soy-based); vanilla bean (coconut); soy latte (soy); mint chocolate chip (soy); creamsicle (coconut). Also, sample of a live coconut chocolate ball.

David Lynch signature blend coffee at IFC FilmCenter

dinner from Soy and Sake (thank you Honey!!!): miso soup; chicken, broccoli, and sweet potato tempura, with soy ginger sauce; volcano roll, Philadelphia roll, spicy California roll, spicy tuna roll, and spicy salmon roll with ginger, soy sauce, and wasabi; g sake

half a Dos Equis with lime (vegan according to Barnivore)

breakfast from Brownstone Bagels: everything bagel with tofu cream cheese, tomato, and red onion (despite the convenience, I think I do like A.R.E.A. more)

half a gluten-free chocolate chip cookie and cookie dough during morning baking

lunch from N.Y. Dosas food cart: Jaffna Lunch (4 pancakes with chutney and coconut chutney, served with greens, saambar soup, and vegan drumstick)

snacks at lab holiday party: my “south-and-north-of-the-border” rice dish (wild rice; cilantro; cherry tomato; sauteed jalapeño, garlic, and shallot; roasted corn cut off the cob; olive oil; white balsamic vinegar); vegan chocolate chip cookies (some gluten-free some not; for my first gluten-free cookie attempt I used Bob’s Red Mill gluten-free all-purpose flour blend); homemade samosas with green and red sauces; Pringles; Silk nog with whiskey; Corona; rose wine (might not be vegan)

dinner from HanGawi (my new favorite restaurant!): combination pancakes (pumpkin, kimchee, mushroom); spicy kimchee and cold non-spicy cabbage; miso soup; tofu steak; bamboo rice (my favorite dish ever!); chocolate pudding with nuts (walnuts?) and vegan marshmallows

breakfast: shredded wheat with soymilk; coffee

lunch: onion flatbread with tomato slices and leftover tofu bok choy curry

Boca spicy chicken patty

dinner: vegan hot dog with mustard and ketchup; sauteed broccoli rabe with garlic; Full Sail Brewing Co. Session Lager (vegan according to Barnivore)

tastes while cooking food for lab party: wild rice salad, cookie dough

breakfast: toasted homemade bread with Earth Balance; coffee

lunch: leftover tofu and roasted onion with homemade bread

soymilk; bit of stale everything bagel; classic Lays potato chips

dinner: lentil soup with homemade sundried tomato bread and kale salad

breakfast at Cheryl’s: coffee; mimosa; spiced pumpkin soup; bread; ginger brew

lunch: leftover vegan pizza; vegan nog with nutmeg and brandy; a few bites of leftover vegan mac and cheese

Purely Decadent chocolate almond brownie coconut-based ice cream

dinner: super fluffy homemade sun-dried tomato bread (click for the recipe); baked tofu and red onion (marinade: Bragg’s, mustard, white balsamic vinegar, olive oil, adobo sauce from canned chipotle, bit of Sriracha, minced garlic, minced sundried tomatoes); asparagus sprouts; more vegan nog with brandy

bread

• 2 packets yeast
• 1/2 c warm water
• 1 T maple syrup
• about 10 sundried tomatoes
• 10 cloves garlic, sliced thin
• 1.5c hot water
• 3 T olive oil
• 2 sprigs rosemary, chopped
• thyme
• 1 T salt
• 1/4 c sesame seeds
• 3c whole wheat flour
• 3.5c white flour
• extra flour or water if necessary
• extra olive oil and corn meal to line the baking pans

Soak rosemary and thyme in about 1 T of olive oil for at least 10 minutes, preferably more.

Combine sundried tomatoes and hot water.  Let seep for at least 10 minutes.  Remove tomatoes and mince, saving the tomato-water.

Stir yeast with warm water.  After a minute, add the maple syrup.  Stir and let sit for at least 10 minutes (should foam).

In a large bowl, combine the flours and seeds.

To the yeast-water-maple syrup mixture, add the sundried tomato water, the rosemary with olive oil, the remaining olive oil, and salt.  Stir all these wet ingredients together, then stir into the flours. Stir with a fork until the standing liquid is gone, then mix with hands.  Add more flour or water if it is too dry or sticky (should be just wet enough that it does not stick to your hands).  Knead for about ten minutes.  Then coat with a thin layer of olive oil, cover with a damp towel, and put in a bowl to rise (preferably in a warm place, such as on top of fridge) for about 1 hour.

After the first rise, knead again for ten minutes, folding in the sundried tomato and garlic, and splitting into two loaves.  Shape and put dough in two bread pans coated with olive oil and corn meal.  Let rise in the baking pan about 30 minutes.

Preheat oven to 425F.

After the second rise, make a cut or poke holes in the top of the loaf, and bake for 10 minutes at 425.  Reduce heat to 350 and bake for another 35-40 minutes.