breakfast: Cheerios with soymilk; coffee
lunch?: whole avocado with sea salt; ABC lemon poppyseed cookie
dinner: pasta with alfreda sauce (almost the same PPK recipe I followed last week, available here, but I added about 1/3 c of soy creamer); beet greens and stems sauteed with olive oil, sea salt, and black pepper
breakfast: Cheerios with banana and soymilk; coffee
By the way, I looked at a box of normal Special K, and Stacey you’re right, it is not vegan… it has whey. The kind I had been buying (the “red berry” variety, with strawberries) is vegan though, at least in this region. Strange.
lunch from NY Dosas food cart: wheat crepe stuffed with potato and vegetables; sambar soup; coconut chutney; vegan drumsticks
Heineken, pineapple, orange slices, and melon (might have been cantaloupe, but it was sort of tasteless) at seminar
dinner: leftover raw kale salad with avocado; from Vinnie’s Pizzeria (Greenpoint, Brooklyn): garlic knots; vegan ham wheels; vegan peanut butter bomb (this was soooooo tasty… a brownie with a big heap of super fluffy peanut butter frosting, the frosting covered in a chocolate shell and caramel drizzle)
breakfast: Cheerios with soymilk; burnt coffee
lunch from Giant Bagel Shop: toasted everything bagel with green olive tofu cream “cheese”
tropical Skittles
dinner: raw kale salad (kale massaged in olive oil, Bragg’s, nutritional yeast, onion, avocado); biscuits (click for the recipe) with leftover mushroom gravy
Combine dry ingredients. Cut in shortening. Once the shortening is distributed (mixture should resemble crumbs), add the soymilk. Toss on floured surface, and roll to about 1/2 inch thick. Cut circles (a drinking glass works well) of dough, and place on a greased cookie sheet. Bake at 450F for 10-12 minutes.
espresso
Jack Daniels and PBR at Zablowski’s ($2 PBRs). Bass Ale (vegan according to Barnivore. This is one of the beers that I heard wasn’t vegan when I first became vegan, so maybe more research should be done) and whiskey+ginger+lime at Zebulon.
late-night biscuit
breakfast: Nature’s Path organic flax plus multibran cereal with soymilk
lunch: leftover pasta with vegan Parmesan, nutritional yeast, sea salt, pepper, and Earth Balance; espresso
iced coffee at Gorilla Coffee
red (cranberry?) lemonade at apartment interview
dinner: roasted tofu (tofu cubes roasted in Dutch oven with olive oil, tarragon, oregano, salt, pepper, red pepper flakes, maybe some other herbs, quartered onion, and big garlic chunks); mashed potatoes (boiled potatoes mashed with soy creamer, Earth Balance, soymilk, salt, and pepper, all to taste) with mushroom gravy (click for the recipe); kale sauteed with garlic and olive oil; Brooklyn Brewery Summer Seasonal
Saute onion and garlic in olive oil. After a couple minutes, add the mushrooms. Season with black pepper and sage. When the mushrooms have just started to cook through, add the broth and simmer.
In a separate pan, prepare a roux by heating and constantly stirring the Earth Balance and flour together over medium heat. After the two are mixed, they should start bubbling, and then start turning slightly brown.
After cooking the roux for a couple minutes, add it (a bit at a time) to the gravy until desired thickness. Add salt if necessary.
breakfast: shredded wheat with soymilk; espresso
lunch: melted Follow Your Heart mozzarella, chickpea mash (chickpeas fried with olive oil, curry, salt, pepper, red pepper flakes; then mashed with a fork and a bit of water), romaine lettuce, and cucumber on multigrain bread; orange juice
pita chips; Dogfish Head Raison D’Être
dinner: spaghetti with tomato sauce; frozen green beans, peas, and artichoke hearts sauteed with onion, rosemary, salt, pepper, red pepper flakes, and olive oil
Soy Dream butter pecan ice cream
breakfast: cinnamon shredded wheat with hemp milk; coffee
lunch: leftover Israeli couscous with roasted eggplant, squash, spinach, and tomato dish; tangerine
dinner at Piola: spaghetti with tomato sauce and basil (this item wasn’t even on the menu, and then they brought it out covered in cheese so I had to send it back, plus then they kept asking if I wanted Parmesan cheese on it. Not the best place for a vegan.); wine (may or may not be vegan)
OB beer (may or may not be vegan) at J’z karaoke bar
breakfast: shredded wheat with hemp milk; espresso
lunch: leftover cannellini hummus with pita bread; leftover salad (raw kale, heirloom tomatoes, and cucumber tossed in olive oil, fresh lemon, Bragg’s liquid aminos, and nutritional yeast); icky coffee
in lieu of dinner, snacks before and at Cirque du Soleil (vegan, I think, unlike most circuses): more hummus and pita; animal crackers; SweetTarts; Swedish Fish; popcorn; gum (may or may not be vegan)
late night snack: a few bites of Israeli couscous with eggplant, squash, tomato, and spinach dish
breakfast: cinnamon shredded wheat with almond milk; coffee
lunch: leftover brown rice with kidney bean, spinach, carrot, and red bell pepper stir fry (thanks Jonah and Michael)
animal crackers
dinner: cannellini hummus (click for the recipe); sweet potato fries (peel, wash, and cut sweet potatoes, toss in olive oil, sea salt, and pepper, and bake at 450F for about 25 minutes, flipping once); salad with raw kale massaged in olive oil, sea salt, and pepper, with heirloom tomatoes, kirby cucumbers, and fresh lemon; carrot sticks;
Mix all ingredients except paprika in food processor. Once dished, sprinkle paprika on top.
chickpea crepes (click for the recipe); last couple chocolate chip cookies and cookie dough; Brooklyn Brewery summer ale; sip of Magic Hat Wacko summer ale
Heat about 1 tsp canola oil in a frying pan on medium heat. Add 1/4-1/3 c batter, and cook 2-3 minutes on each side, flipping once bubbles have formed in the middle of the pancake and are starting to pop.
I think next time I’m going to increase the water:flour ratio; they turned out too thick.
breakfast: toasted homemade bread with Earth Balance; espresso from Oren’s Daily Roast
lunch: sandwich with homemade bread, romaine lettuce, and tempeh “chicken” salad; chocolate chip cookies
dinner: linguine (tossed in a bit of olive oil, salt, and pepper) with alfreda sauce (recipe from post punk kitchen, available here), with parsley on top; broccoli rabe (rinse, then heat for about 4-5 minutes in a covered frying pan to let steam with the water, then add a bit of olive oil, salt, and pepper to saute for a few minutes); Brooklyn Brewery’s summer ale (vegan according to Barnivore); another chocolate chip cookie
breakfast: cinnamon shredded wheat with almond milk; coffee from Oren’s Daily Roast
lunch: leftover pasta with tomato sauce and lentils; Mexican hot chocolate snickerdoodle cookie
original Skittles
dinner: homemade bread with romaine lettuce and tempeh “chicken” salad; salad with romaine lettuce, fresh lemon, nutritional yeast, Bragg’s, and a bit of Annie’s lemon & chive dressing; Magic Hat Wacko summer ale (vegan according to Barnivore)
chocolate chip cookies and cookie dough (click for the recipe)
Mix the Earth Balance, sugars, and vanilla in a mixing bowl. In a separate small bowl, whisk the corn starch in the soymilk (this serves as replacement for the eggs), then mix into the mixing bowl. Once the wet ingredients are well mixed, mix in the dry ingredients (salt, baking soda, and flour). Then add chocolate chips. Bake at 350F for 12-14 minutes.
breakfast: homemade bread with Earth Balance; espresso; spoonful of tempeh “chicken” salad; half a Mexican hot chocolate snickerdoodle cookie
lunch: vegan mozzarella cheese melted on Italian bread with tomato sauce; coffee
olives; celery; crackers and wheat thins with roasted red pepper hummus; boiled potato slices with vegan cheese and cherry tomato; Prosecco (may or may not be vegan)
dinner: spaghetti with lentils; spaghetti with tomato sauce; broccoli rabe with garlic; asparagus; eggplant and mushrooms; red wine (may or may not be vegan)
more Mexican hot chocolate snickerdoodle cookies
brunch: oatmeal with soymilk, brown sugar, and dried papaya; soy latte
peanuts; more dried papaya; bread dough while making bread (click for the recipe)
Combine yeast with warm water and stir to dissolve. Let sit for a couple minutes, then add a splash of maple syrup. Let sit a few more minutes (you should see it start to froth up).
Mix flour, salt, and seeds in a bowl. Add the yeast mixture, the rest of the maple syrup, oil, and water, and knead. Add enough water so that you can knead all the flour into the dough without the dough sticking to your hands (a little bit of sticking is okay after this first mixing). If the mixed dough is sticky, add a bit more flour; if it seems dry or if you can’t knead all the flour in, add more water. After the dough is well mixed, spread a thin layer of olive oil on the surface of the dough, cover with a damp towel, and let rise at room temperature or warmer (a sunny windowsill is nice).
After rising (as long as you want… about 45 minutes is good), punch the dough down and knead (about 10 minutes? Less if you knead like you need it). If it sticks to your hands, sprinkle whole wheat flour on the kneading surface and knead it in (repeat until it is no longer sticky). After kneading thoroughly, separate the dough into whatever loaves or rolls you are baking. Let rise like this for another 15 minutes or so (it will rise more in the oven).
Bake at 425 until the outside is brown and it makes a hollow sound when hit (30-35minutes).
dinner: tempeh “chicken” salad (recipes for the chicken salad and for the homemade vegan mayonnaise that it calls for from 1,000 Vegan Recipes… thanks Emily!) with romaine lettuce on homemade bread
Mexican Hot Chocolate Snickerdoodle cookies and cookie dough (recipe available here); soymilk and almond milk
breakfast: toasted poppy seed bagel with vegan cream cheese and red onion from The Standard; espresso
lunch: peanut butter and strawberry jam on 10-grain bread
dairy-free peanut butter chocolate ice cream from ice cream truck by NYU. He said it had no dairy or eggs, but it was not marketed as vegan, so I want to do a bit more research.
Magic Hat #9 (vegan according to their website) and whiskey ginger at Minnesota Happy Hour at Le Poisson Rouge
dinner from Vinnie’s Pizzeria: half slices of barbecue “chicken”, spinach-portabella-sundried tomato, basil-”pepperoni”, and Thai “chicken” pizza
peanuts
breakfast: Nature’s Path flax plus red berry crunch cereal with soymilk; dried apricot; espresso
lunch: peanut butter and strawberry jam on 10-grain bread; leftover burrito from yesterday
Skittles
Does anyone else justify their Skittles purchases with fantasies of all companies removing animal-derived ingredients from their products after gelatin-free Skittles sales skyrocket? All because of you??
roasted peanuts; the last, straggling cashew from Emily; dumplings with soy sauce; last bit of wild rice salad
dinner: leftover kidney beans and wild rice dish (thanks Michael, Michael, and Jonah); spicy chocolate pudding (silken tofu, soy creamer, cocoa, maple syrup, vanilla, lime, and cayenne, all to taste)
breakfast: Nature’s Path flax plus red berry crunch cereal with soymilk; double espresso from Oren’s Daily Roast
lunch: peanut butter and strawberry jam on 10-grain bread; leftover raw kale salad; leftover wild rice salad; tahini-lime cookies
Magic Pop; more tahini-lime cookies
dinner at the Cinco de Mayo party at Papacitos: vegan burrito smothered in vegan cheese, sour cream, olives, and salsa; vegan nachos; free shot of tequila; Tecate
breakfast: Nature’s Path blueberry-cinnamon “Optimum” cereal with banana and soymilk; coffee from Oren’s Daily Roast
lunch: peanut butter and jelly on multigrain bread; leftover wild rice salad
dinner: raw kale salad (kale, cherry tomato, avocado, Bragg’s liquid aminos, olive oil, nutritional yeast); Boca burger on 7-grain multigrain bread with Earth Balance + nutritional yeast “cheese”, red pepper + eggplant spread, mustard, ketchup, green onion, and cherry tomatoes; half a Tatra beer
licorice spice tea; tahini-lime cookies and cookie dough (recipe from Vegan Cookies Invade Your Cookie Jar)
breakfast: Nature’s Path blueberry-cinnamon “Optimum” cereal with soymilk; coffee from Oren’s Daily Roast
lunch: peanut butter and strawberry jam on multigrain bread; Pink Lady apple
garlic knots from Vinnie’s Pizzeria; honey tangerine (I do not think this is related to honey..); wild rice with Sriracha, tomato sauce, and Bragg’s
dinner at Rosalie’s: tortilla chips and baked corn tortilla with black beans, tomato and onions, lettuce, rice/corn/tomato dish, and rice/TVP/greens dish; the wild rice salad that I brought (wild rice tossed with cherry tomato halves, chopped scallions, toasted almond slices, sauteed broccoli rabe and garlic slices, olive oil, apple cider vinegar, Bragg’s liquid aminos, sea salt, black pepper, tarragon, and fresh lemon); Brooklyn Brewery Pennant Ale ’55; mojito mix with rum
breakfast from Heller’s Bakery: toasted garlic bagel with peanut butter. No coffee due to late night Joose consumption.
brunch/lunch: tofu frittata from this recipe, adding collard greens; cinnamon rolls from this recipe; lots of orange juice (juice counters Joose, I have discovered)
snacks during Kick-Ass (sorry Stacey): plantain chips; spinach+kale Veggie Booty
dinner at Subway (all I could find by Union Station in DC): veggie sub (Italian bread, lettuce, tomato, jalapeño, banana pepper, green pepper, black olive, red salsa stuff, mustard, oregano)
half an ABC lemon poppyseed cookie
breakfast from Sticky Fingers Bakery: bagel breakfast sandwich (everything bagel, nutritional yeast cheese spread, tofu egg, tempeh bacon, tomato); portion of a sticky bun; coffee
apple samples from the Mount Pleasant Farmers’ Market
snacks at Baltimore Kinetic Sculpture Race: Pink Lady apple and 7-grain sourdough bread (both from Mt. Pleasant Farmers’ Market)
lunch/dinner at Red Emma’s (Baltimore, MD): half a Tofurkey melt panini; half a spicy bánh mì panini with pickled carrots+cabbage, lemongrass tofu, etc.; vegan macaroon; double espresso
rosemary garlic fries, an Ozzy ale, and sips of Resurrection and La Petroleuse beers from The Brewer’s Art (Baltimore, MD). The bartender asked the owner, who said that none of the beer is filtered with non-vegan products. One of their beers (I can’t remember what it was called) does list honey.
Budweiser; Dragon Joose while looping the 5 tracks on the Joose website
more 7-grain sourdough bread smothered in Vegenaise and nutritional yeast (hmmmmm….); portion of a Primal Strip seitan jerky; chocolate chips
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