breakfast: oat cereal with soymilk; a few bites of macaroni and cheeze when packing it for lunch; coffee

lunch: macaroni and cheeze with collards leftovers

dinner: last of leftovers from Bedouin Tent (pita, hummus, baba ghanoush, kalamata olives); more macaroni and cheeze with collards leftovers; sauteed collards with sea salt and olive oil; chocolate cake with peanut butter frosting; Veuve Clicquot champagne to celebrate Michael getting NYC SeedStart (the champagne is vegan according to Barnivore!)

breakfast: cinnamon shredded wheat with soymilk; coffee

lunch: leftovers from Bedouin Tent (pita, hummus, baba ghanoush, kalamata olives, stuffed grape leaves)

apple; chocolate cake with peanut butter frosting and Mambas; Kim’s Magic Pop (I absentmindedly ate like half the bag, even though I technically got it as a present for Michael)

dinner: Boca burger chunks with apple sauce; cooked spinach with Earth Balance

Brooklyn lager while watching Duke vs. Butler at Amsterdam Billiards

toasted (burnt) pita with Earth Balance

breakfast: coffee; vegan sweet crackers with nuts from Trader Joe’s

lunch: lettuce with Annie’s lemon & chive dressing; leftover beans and rice

dinner at diner at Newark Airport: veggie burger with grilled onion, grilled mushroom, lettuce, tomato, red onion, ketchup; served with french fries and pickle.

I confirmed that the burger was vegan (I think it was one of the Dr. Praeger’s vegan burgers), but I neglected to really confirm about the bun, so this might not have been vegan.

on plane: tropical Skittles and pretzels

breakfast: raspberry ginger crisp cereal with soymilk; coffee

lunch: hummus wrap from Think Coffee. After ordering a $3 bagel with Tofutti (they were out of bagels) then a $5 vegan grilled cheese (they were out of vegan cheese), I hastily ordered the only remaining vegan item (a hummus wrap) because the woman behind me in line was very impatient. It was super small with really simple vegetables and cost like $7.50. Grr.

ABC peanut butter cookie

dinner: black beans plus kidney beans and brown rice (same recipe as “Black Beans and Rice”, but using dried beans and adding canned chipotle); lettuce with Annie’s lemon & chive dressing

dessert: itty bitty cheesecake in a muffin tin, using leftover quiche crust

I wanted to get rid of a tiny bit of crust, so I made two muffin-sized cheesecakes. The cheesecake filling was a made-up and unmeasured combination of chocolate chips, agave, vanilla, cornstarch, and soy creamer (boiled before adding to other ingredients), whisked together, with Tofutti cream cheese added at the end. It was sort of gross.

breakfast: raspberry ginger crisp cereal with soymilk; coffee

lunch: sandwich on multigrain bread with sesame garlic tempeh, lettuce, red pepper + eggplant spread, and Earth Balance; pickle; olive

rice crackers; chocolate chips

take-out dinner from Erb: Vegetarian Duck Tamarind; Tofu Rama; brown rice

I asked about the curry, and they use fish sauce in it. It sounded like nothing on the “vegetarian” section of the menu has fish sauce.

brunch: leftover quiche; espresso

tahini-lime cookie dough and cookies (thank you, Emily, for lending me your cookbook)

dinner: leftover quinoa pilaf, leftover quiche, cookies

soymilk taste test (Westsoy beats Soy Dream)

(In previous soymilk taste test, Soy Dream beat Kirkland vanilla, but maybe just because of the vanilla)

a couple different beers at Pacific Standard trivia night (I wrote it down but can’t find the paper!)

eggplant and a few pieces of tofu from the Chinese food place by Pacific Standard, courtesy of Jonah

After making a quiche and thinking about how much I like nutritional yeast, I just read the wikipedia article on nutritional yeast, and it is usually made from Saccharomyces cerevisiae, which, as one the main yeasts used in biology research, is the subject of a paper I am reading right now for my Monday journal club. I am eating the subject of this paper as I read the paper. Trails.

brunch: quiche (Silken tofu, regular tofu, soy milk, canola oil, soy sauce, miso, nutritional yeast, flour, baking powder, Xanthan gum, curry, turmeric, garlic, onion, green onion, mushroom, spinach, and olive oil) in a simple pie crust (flour, salt, vegetable shortening, water); coffee

1/2 ABC lemon poppyseed cookie; rest of sour Mamba

dinner: quinoa pilaf (click for the recipe); Żywiec beer

side

• about 1 T olive oil
• 1 red onion, chopped
• 4-6 cloves garlic, chopped
• 3 potatoes, chopped
• about 1/2 or 1 tsp Bragg’s (optional)
• 2-3 bay leaves
• red pepper flakes (about 1/4 tsp)
• tarragon (about 1/2 tsp)
• thyme (about 1/2 tsp)
• rosemary (about 1/2 tsp)
• cumin seeds (about 1 tsp)
• black pepper to taste
• salt
• 1.5 c quinoa
• 3.5 c vegetable broth or water (I use Rapunzel bouillon, and I use recommended amount for 2 cups broth and dilute to 3.5 c water)
• several (about 4 oz) sliced button mushrooms
• chopped fresh tomato (I used 1/2 a large tomato)
• about 1 c chopped parsley
• handful of walnuts or pecans, broken into chunks

Saute the onion, garlic, and potatoes in olive oil on medium-high heat for a few minutes.  Add all the spices, the quinoa, and optional Bragg’s, and saute for another minute or two so that the quinoa browns slightly.  Then add the broth.  Heat on high until boiling, then cover and reduce heat to medium-low (allowing a slight amount of vapor to escape, like with rice).  Cook until the quinoa has absorbed all the water, adding more water if necessary (the amount of water varies based on how much vapor is escaping).

Separately (you can do this beforehand), saute the mushrooms in a tiny bit of olive oil.

Toss/fluff the cooked quinoa with the mushrooms, parsley, walnuts, and tomato.  Serve warm.

vegan chocolate chips

breakfast: raspberry ginger cereal with soy milk; coffee

lunch: leftover kalamata/tomato pasta; sandwich with multigrain bread, red pepper + eggplant spread, Earth Balance, lettuce, tomato, and sesame garlic tempeh

dinner (resembles lunch..): sandwich with multigrain bread, red pepper + eggplant spread, Earth Balance, lettuce, tomato, and last of dumpstered Tofurkey with stuffing

sour Mamba (thanks Stacey! It wasn’t gross like we thought it would be. Just like regular Mamba but slightly sour and less sweet at the end.)

Arrogant Bastard ale (may or may not be vegan) at Soda bar

rice crackers