emily f.’s super wheaty hearty cereal with ricemilk and sliced banana. oj.
leftover mac and cheese. oh! i forgot to mention that we put collard greens in it!
more tj’s chips
dinner at vila thai cuisine. i got ginger garden and ate a good amount of emily’s green curry as well.
don’t let the relative brevity of this list fool you–i ate a lot of food today
ezekiel sesame bread with pb and honey. oj.
generally i’ve been regarding this visit as a sort of cleanse since emily eats really simply and healthfully, but while she was at work i snuck out and bought some dark chocolate haystacks from the food coop in tucson
more avocado nourishment with graham cracker
bites of emily’s carrot
chips and homemade hummus (the usual ingredients except emily also adds red wine vinegar)
vegan mac and cheese from the recipe emily c. sent us. it turned out great! thanks, em.
emily f.’s Oatmeal Supreme with banana, cinnamon, pb, rice milk (emily has rekindled my love for rice milk)
avocado nourishment with homemade graham crackers
homemade hummus (really more of a tapenade because the blender wasn’t cutting the mustard) with more tj chips. 2 bites of emily’s carrot
gin and tonic at sky bar, where emily f. drew my portrait
leftover sweet potato slices
homemade pizza: emily made the crust from joy of cooking and i made a red sauce with onions, red wine, canned tomatoes, and herbs. we put summer squash, weird mushrooms and tofu crumble (tofu, mustard, turmeric, soy sauce) on top.
morezucchini-carrot-tahini muffin
2 tjs masala burgers on ezekiel bread. tj’s soy flax chips. bit of emily’s carrot
a single bite of the most disgusting candy i’ve eaten in recent memory. i think it was dolphin brand? it was bad to begin with but also old and vaguely minty-tasting. but vegan!
homemade graham crackers from emily c.’s recipe (sent in a letter to emily f.!)
homemade avocado “ice cream” (i had yet another ice cream maker fail [i don't understand why this always happens to me ): ] so we struggled a bit with the terminology for the food product we actually made. we were calling it avocado nourishment for a while but then we moved it from the freezer to the fridge and it became perfect pudding consistency! so whatever) Click for the recipe.
puree everything in a blender. refrigerate for an hour or overnight, and then put in an ice cream maker and follow instructions. regardless of whether you actually make ice cream or not, the result is pretty amazing!
several handfuls of cooked chick peas
quinoa and sweet potato slices roasted with olive oil, s/p
glass of rice milk
raisin toast with eb. oj.
dr braegers burger on tjs ww english muffin with homemade pesto. WAY too many greens, something which i might not have believed possible before this experience. i ate about 2/3 a bunch of curly kale in a single sitting and regretted it for the rest of the day. live and learn! know your limits!
several muffins adapted from the vegan planet zucchini-tahini bread recipe. i made it muffins and added carrot, using 2/3 white whole wheat flour and 1/3 white. these turned out great! i’m assuming we all have vegan planet so i won’t post the recipe…
plane snacks: sprite, ginger ale, peanuts, pretzels, crackers.
raisin toast with earth balance. oj.
last of the palak panir. last of the lemon cake.
apple slices sprinkled with lemon juice.
you guys i know this isn’t strictly food related but i played tennis for the first time this spring!!
some EXTREMELY disappointing seaweed and tamari ricecakes. this is what i get for shopping when i’m hungry. skittles.
flatbread ‘pizzas’ with pesto (see posted recipe, except i used toasted sunflower seeds and cashews as the base), tomato slices, tofu (baked with basalmic, tamari, pepper, dried basil, parsely, oregano, tarragon). last bit of a chocolate bar from a long time ago.
raisin toast with last of my tofutti cream cheese ):
palak panir leftovers. flatbread with sabra olive hummus (i really hate this variety, i’m not even sure i’ll be able to finish the container). lemon cake.
chipotle burrito (mild salsa only, with fajita stuff [duh])
ginger lime rooibus from noble tree
vegan chocolate cupcake from molly’s cupcakes (they usually have at least one vegan cupcake, it’s a good place to go if you’re having a cupcake munchie)
too much amazing(ly cheap) sangria at moody’s pub, which is officially my favorite bar in chicago–sorry, delilah’s. also some crispy greasy onion rings.
raisin toast with tofutti cream cheese. oj.
leftover palak panir with rice. lemon cake.
leftover palak panir with rice. lemon cake (yes, these are two separate meals)
banana bread that a friend made
lemon cake
leftover palak “panir” with coconut/almond rice. i’m ready to give the recipe now! i veganized a recipe from the art of indian vegetarian cooking
saute the tofu separately in a nonstick pan until lightly browned and set aside. i added a bit of salt, pepper, turmeric, and dill to it for flavor and color. grind the chilis, ginger, water, and spices (except garam masala) in a food processor and add the mixture to hot oil. stuff in the spinach and cover; cook for 8 or so minutes. add the garam masala, salt, tofu and cream cheese and sautee for a few more minutes.
overall i think you can never go wrong with two pounds of spinach, but if i did this recipe again i would probably double the spices, or better yet half the recipe aside from the spices, just because it made A TON OF FOOD and turned out a little bland.
dinner at ethiopian diamond: i think this is my favorite restaurant in chicago. this food selection will look familiar to emily because my friend allowed me to order the same thing that we always get when we go there! shimbra assa and a combo platter with collard greens, yellow split peas, and cabbage. they threw in some red lentils for free! i also had a glass of honey wine.
lemon cake
oatmeal with banana, peanut butter, salt, cinnamon, agave, and soymilk on top. oj.
vietnamese sandwich. weird ‘drink’ (i think this one had tapioca, mung beans, and coconut milk)
crimson king tea at intelligentsia
dinner @ yummy yummy: cashew soy gluten
raisin toast from medici with tofutti cream cheese. oj.
i made palak paneer for lunch! i’ll have to post the recipe later, it’s all the way in the other room and i am definitely not getting out of this bed right now. served with rice that i cooked with almonds and dried coconut.
leftover lemon cake
green tea at a friend’s place
couple more slices of raisin toast with tofutti cream cheese
bar food: way too many curly fries, normal fries, chips with guac, a cup of hard cider
writing this entry is making me face the sad fact that i ate curly fries for dinner…
blueberry muffins from freezer with earth balance
grapefruit tea
pb&j. lightly salted potato chips.
last of the squash soup.
dinner at a prof’s house: gluten-free pasta with tomatoes, olive oil, garlic, and basil (for myself and the gluten-free girl, or the “special needs people” as berthold called us). a ton of french bread, which is definitely a weakness of mine. salad with basalmic dressing. lemon cake that i made and brought (pretty sure i’ve posted the recipe on this site already). a ton of red wine.
weird, i swear i started a draft today but i didn’t see it when i came back just now
anyway,
blueberry muffins from freezer with earth balance
leftover cous cous and soup from last night
skittles, ugh
leftover cous cous and soup from last night
snacks at mac’s american pub: no-cheese nachos with refried beans, tomato, lettuce, jalapenos. french fries. white bean dip which was basically hummus with pita and veggies.
blueberry muffin from freezer with earth balance
last of the gallo pinto. steamed kale with peanut butter. all in one bowl.
apple sauce cup from tj’s
potato chips
departmental wine and cheese event: some kind of sparkling white wine, tjs chocolate covered pretzels, pineapple, all kinds of combinations of chips/crackers/guac/salsa
dinner with chelsea: collard greens (chelsea mostly took care of these but i think they were mostly seasoned with basalmic and tamari), israeli cous cous with toasted pine nuts and sundried tomatoes, butternut squash soup which turned out pretty well!
skittles
blueberry muffin from freezer with earth balance
skittles from the movie theater
leftover gallo pinto. steamed kale mixed with a glop of peanut butter. i actually just put all this stuff together in a bowl and it was pretty awesome.
skittles
saltines with peanut butter and honey (14 in all = 7 sandwiches)
so many skittles
tj’s soy nuggets with bbq. steamed kale.
skittles
wow, i’m so glad that that little tidbit about skittles brightened so many days around here!
blueberry muffin, oj
leftover thai curry with leftover cous cous
vietnamese sandwich
weird but delicious ‘drink’ from the same restaurant–i think this one was mung beans and coconut milk.
whiskey ginger
tostada with avocado, refried beans, tomato, lettuce, salsa at some mexican place
last of the gingerbread muffins from freezer with earth balance. oj.
tons of water, trying to detox from all the garlic i ate last night
kale mixed with cous cous and peanut butter
teatime: japanese cherry green tea with honey, blood orange, apple, homemade flax blueberry muffins (same as the previous recipe, except i used less baking powder and curdled the soymilk with apple cider vinegar this time; i think these were good changes )
dinner at the thai spoon downtown: cheap, vegetarian-friendly thai food in the loop
snacks at the movie theater: skittles (now vegan!) and sour patches
looking back, i realized that i have had an awesome food day today…
gingerbread muffins from freezer with earth balance
lunch at backstory cafe (a little off the beaten path but a must if you’re visiting hyde park during the relatively few hours they’re open): carrot cumin soup with these amazing croutons. simple salad.
couple of pieces of bread i snatched from colloquium reception on my way to and fro in the music building today
catered dinner from cedar’s at departmental party. choosing food for music dept events always presents a bit of a conundrum in terms of my veganism (we have ‘wine and cheese’ events every two weeks that i’m partially responsible for buying the food for, you can see how my hands are a bit tied), but especially so at this scale–i pushed for catering from cedar’s and i chose the menu, but i had to include chicken pitas along with a lot of other great vegan options. anyway, we had veggie hummus pitas, falafel, hummus, baba ganoush and salad along with non-vegan baklavah and chocolate cake.
also about a billion different kinds of wine
gingerbread muffin from freezer with earth balance. oj.
sandwich with tomato, horseradish hummus, clover sprouts. bag of lightly salted potato chips.
gingerbread muffin
chocolate
saltines
leftover gallo pinto, sauteed kale with timari
a friend’s homemade hummus and pita
some roasted vegetables which were highly anticipated (they took forever in the oven) but unfortunately cooked with chicken broth, which i realized after i had already eaten a couple bites. no bigs, my friend wasn’t used to vegetarianism and it didn’t occur to anyone to mention it to me. she felt super bad!
lots of 3 buck chuck shiraz–i got a really awesome one this time
gingerbread muffin with earth balance. oj.
dr braegers veggie burger on english muffin with tomato and bbq. last of the root fries with nut/seed sauce
pinto gallo (see post from a long time ago) but i sort of forgot some things because i was blabbing to my housemate the whole time i made it. i might reseason it when i eat the leftovers. steamed kale with tamari.
dark chocolate
gingerbread muffin with earth balance
a ton of saltines, i don’t know why
chamomile tea
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