cinnamon rhubarb muffins from freezer. mix of gingerbread and hazelnut black teas with ricemilk.
leftovers from irazu
twizzlers, shoe string potatoes from an easter package from my mom
a few bites of banana with peanut butter
tofu pad thai no egg from some thai place at argyle and broadway. p. good. stuffed portabella mushrooms that emily and her mom made (v. good!). if i remember correctly, the filling was almonds, tofu, leeks, fennel, thyme, soy sauce
chocolate chip cookies. see emily’s post.
bagel with tofutti cream cheese. chocolate chai with ricemilk
burrito that i made in advance for work: dr. praeger’s curry burger sliced up, tomato, garlic sprouts, bbq sauce.
apple sauce cup
ants on a log
irazu! see emily’s post. i shared everything with her except i had my own banana chocolate shake.
raisin toast with tofutti cream cheese. “chocolate chai” black tea with ricemilk.
bagel with hummus, tomato, garlic sprouts.
potato chips (ruffled)
leftover quinoa and minestrone with saltines, pesto
last of the brownies, thank god
bagel with tofutti cream cheese. oj.
quinoa with leftover minestrone garnished with homemade pesto from the freezer and saltines
dr praegers bombay burger on an english muffin with tomato, garlic sprouts, bbq sauce
more brownies, god
white tea and raisin toast with tofutti cream cheese while i was waiting to see emily run by me at the half marathon! yay!!
oj
last of the asparagus soup (i realized i forgot to mention that i was garnishing with fried leeks–i just coated them in flour and fried them in oil, then salted them. it added a lot to the soup). leftover quinoa.
carrots with hummus
more brownies all throughout the day
minestrone soup made by my roommate and her friend. saltines.
beer
sesame bagel with tofutti cream cheese. oj.
lemon cornmeal poppyseed waffles from emily’s cookbook (i forget which one but i’m sure she’ll post it). they turned out slightly strange, but i think in the end we figured out why. our next waffles are going to be the culmination of western civilization, i’m pretty sure. raspberries, blackberries, blueberries. oj.
carrots and hummus
brownies from this recipe, except i added 1/3 c. peanut butter. they turned out awesome, even if they are possibly the least healthy thing i’ve ever baked. i even used white flour!
leftover asparagus soup and leftover veggie quinoa
miller lite, i actually drank almost a whole cup in total i think
more brownies
gin and tonic at jimmy’s
bagel with tofutti cream cheese. oj.
red curry from the snail via a coffee shop on campus.
leftover asparagus soup and quinoa.
skittles
red wine.
cinnamon rhubarb muffin from freezer. oj.
tjs sesame bagel with sabra pine nut hummus.
carrots and hummus. iced tea (made with liptons) + ricemilk
asparagus soup loosely based on this recipe, except i forgot the cashews and added a ton of ginger instead of garlic. quinoa with leeks, eggplant, pea pods, tamari, oj, sesame oil, a bit of agave.
cinnamon rhubarb muffin (except this one didn’t have any rhubarb in it! i need to get better at mixing) from freezer. oj.
leftover black bean soup with tortilla strips. last of the chard with salt.
carrot sticks and sabra hummus
last of the black bean soup and a tortilla (i ran out of the fried strips so i just used a regular tortilla). asparagus, sauteed with salt and pepper. we’re starting to get the really tender thin stalks of asparagus here, which is super exciting.
chamomile tea
tjs sesame bagel with tofutti cream cheese. oj.
leftover black bean soup with tortilla strips. chard with tamari.
snacks at departmental event: chocolate covered pretzels, chocolate covered espresso bean (just one), chips and guac, pb filled pretzels, etc. etc. white wine
most of another sesame bagel with tofutti
red wine
cinnamon rhubarb muffins. oj.
leftover black bean soup with fried tortilla strips
gala apple and creeeeeeeamy peanut butter
another muffin
curry at a friend’s house: eggplant, sweet potatoes, bok choy, a few mushrooms with masaman from a can with ginger, garlic, peanut butter, and tons of coconut milk. i should get into this whole curry in a can thing, it turned out way better than all of my laborious efforts in the direction of ‘real’ curry
happy mothers day, everybody
raisin toast with tofutti cream cheese. last of the sweet potato crepe filling with sauce.
last of the ginger miso soup. sauteed chard with tamari.
cinnamon rhubarb muffins (i used fresh rhubarb and raspberry soy yogurt this time; see previous post for the recipe)
black bean soup with fried tortilla strips
i used the cooking liquid from the black beans, but you could also just add water or, better yet, broth. saute the onion and celery with the herbs and spices for about 5 minutes. when the veggies are softened a bit but still a little crunchy, add the canned tomatoes and then throw the whole thing in with the beans and whatever liquid. bring to a simmer. salt and pepper to taste. while the soup is simmering, cut the tortillas into short thin strips and fry them in canola or veggie oil (you’ll need quite a bit of oil). when they are brown, lift them out of the pan with a spatula, put them on a paper towel to soak up excess oil, and salt them. when the veggies are soft, take the soup off of the stove and let it cool for however long it needs in order to not explode in your blender. blend the soup until smooth (the best way is to blend the solid parts first and add liquid slowly). stir in the cilantro and green onions. garnish with the fried tortilla strips.
raisin toast with tofutti cream cheese.
sweet potato crepe filling with coconut sauce. steamed broccoli with tamari.
the rest of my chocolate-coconut sauce that i put on bananas the other night
vietnamese sandwich. weird drink thingie
twizzlers and jelly bellies at a movie
raisin toast with tofutti cream cheese.
flatbread with sabra hummus. spinach pie from the library cafe.
delicious raspberry chewy candy from a co-worker
bite of vosges mushroom chocolate from same co-worker
ginger mushroom miso soup
heat sesame oil in a medium sized pot. when it’s hot, add the ginger and pepper flakes and stir until ginger is brown. add the onions and mushrooms; sautee until onions are soft and mushrooms release their liquid. add tamari and stir for a minute or two (i like the taste of tamari when it’s been cooked or even burned a little, that’s why i added it early). add the vegetable broth and then the miso. salt and pepper to taste.
steamed chard
curly fries with catsup and a gigantic gin and tonic at a departmental event.
bananas covered in melted chocolate with toasted coconut
final blueberry muffins from freezer (thank god, these are still the weird ones in which i forgot the flax seeds) with tofutti cream cheese.
leftover sweet potato crepe filling with sauce. sauteed broccoli.
french fries with catsup at jimmy’s, the local tavern. plus a few sips of beer.
carrots and sabra pine nut hummus
snacks at recital reception: sweet potato corn chips and salsa, wheat thins, red wine
medici raisin toast with earth balance. ricemilk.
i can’t do any crazy business like a shoulder stand, but i can have some purple hairs!
blueberry muffin from freezer with earth balance.
lunch fit for a king: leftover sweet potato crepe filling with leftover cashew-coconut-cilantro sauce. sauteed broccoli. leftover miso soup.
delicious vegan smoores brownie from bleeding heart bakery. i think they opened a new store or something, because i remember them having mostly brunchy pastry things like muffins, but this time most of the case was filled with chocolate things, and furthermore most of those things were vegan. it was a tough decision!
leftover miso soup. dr. praeger’s curry burger on a toasted english muffin with bbq sauce. i like the tjs masala burger better.
english muffin with earth balance and honey.
leftover soup
gala apple with tjs creamy peanut butter
lemonade at medicis
crepes with curried sweet potatoes. i used the chick pea flour crepes from the voluptuous vegan, and jon had the filling and sauce recipes from vegan with a vengeance, except that i used my already-made garam masala rather than the seasonings suggested by the recipe. it turned out great, i ate way too much.
honey os with ricemilk.
bagel with hummus from einstein bagels on campus
part of a bag of sour patch kids. i like these more than i remembered, especially the red ones
miso soup with asparagus and tofu
all measurements are approximate
saute the onions until soft. add the vegetable broth and bring to a simmer. when soup is hot, add asparagus, miso and tamari. throw the silken tofu in at the end. season to taste.
saltines
blueberry muffins from freezer with earth balance. i’m out of orange juice ):
leftover baba ganouj, lentil soup and pita from the other night
first smoothie of spring! mango, strawberry, raspberry, peaches, oj (i borrowed some of andrea’s), rice milk.
another blueberry muffin
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