1am snack at Perkins: french fries and gumball (I am uncertain about the gumball being vegan)
Perkins product ingredients listed here. I would still ask to confirm that they are deep-fried in vegetable oil at your local Perkins; if the restaurants receive bags of frozen fries, they might be at liberty to cook it in whatever they want.
breakfast: Cheerios with vanilla Silk soymilk
lunch (well, 2pm is “dinner” according to my grandma) cooked by my grandma: boiled red potatoes, corn, peas, carrot and celery sticks, stuffed pimento green olives, pickles, slice of bread, decaf coffee
candy cane
Jujubes and pretzels in car
Jujubes contain Red 40. I have heard rumors that Red 40 can be derived from insects, but from what I’ve read this is not true. Please let me know if you have any information on the contrary. Carmine, another red dye used in food and other products, is derived from carminic acid produced by insects, and insects are ground up in the process of extracting the acid.
dinner: caffeinated coffee, salad (arugula, tomato, baby carrots, cucumber, cheap french dressing [vegan, but corn-syruped]); kale and green beans (sauteed with onion, garlic, thyme, salt, pepper, crushed red pepper, olive oil, and white wine vinegar… is white wine vinegar prepared with gelatin, like many white wines? I will look into it); bowl of long grain & wild rice Rice-A-Roni (cooked with Earth Balance instead of butter); about 5 corn tortilla chips crumbled on vegetables
at Duluth’s Zinema cinema: Bell’s Two-Hearted Ale (according to Barnivore, most varieties of Bell’s are vegan. Some specialty or seasonal brews contain honey. Read more.)
11pm snack: bowl of homemade vegan chocolate chip cookie dough ice cream
Thanks to Aunt Jeanie and Muncle Mike for the ice cream maker! The ice cream was made with Silk creamer, sugar, vanilla, and arrowroot powder. It ended up being too sweet due to the creamer itself being sweetened; I will post a recipe after optimizing. Click for the cookie dough recipe (I use the same recipe for baking cookies).
dessert
Adapted from a recipe on the back of a bag of Baker’s semi-sweet chocolate chips that I saw in about 1990. Baker’s semi-sweet chips are NOT vegan.
Combine 2.25c flour (measured when flour is somewhat sifted or fluffy; do not pack the flour into the measuring cup), 1tsp baking soda, and 1tsp salt in a bowl. Set aside.
Mix 1c softened Earth Balance, 0.75c granulated sugar, 0.75c packed brown sugar, and 2tsp vanilla in a bowl. Add replacement for 2 eggs.
For egg replacement, I usually use a splash of soymilk roughly the volume of the missing egg white. To replace the yolk, I add either a large spoonful of apple sauce, a quarter or half of a smashed brown banana, or a couple teaspoons of corn starch. The banana most affects the flavor, but this can be tasty, especially when combined with chocolate. With all three options, whisk the soymilk and the fake “yolk” with a fork before adding to the dough.
Add the dry ingredients to the wet, and mix thoroughly. Add 10-12oz vegan semi-sweet chocolate chips (Ghirardelli is one easy-to-find brand).
If you want to bake the cookies (not necessary), cook at 375ºF for about 10 minutes (until the edges just start to brown), turning the pan halfway through unless your oven has perfect heat distribution.
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