breakfast: coffee with french vanilla soy creamer; banana
lunch: leftover butternut squash soup; leftover beer bread toasted with hummus; leftover israeli couscous salad
snacks: leftover corn bread; cashews
dinner at zenebech (goodbye zack and hanna!): vegetarian platter
breakfast: salty oatmeal; spiced chai tea with french vanilla soy creamer
lunch: stacy’s pita chips; dr. mcdougall’s spicy kung pao noodle (as expected); an apple; leftover corn bread
drink: budweiser
dinner: butternut squash soup; israeli couscous salad (based on the recipe in the recipe library); beer batter bread (don’t use an ipa; budweiser works well- yum) with earth balance
brunch: leftovers from tonic; the lats of the spiced moroccan chickpea soup; corn bread
snacks: roasted squash seeds; more corn bread; an apple; cauliflower; tortilla chips baked with sauce and melted daiya cheese; budweiser (vegan- see company responses about vegan products)
dinner: pasta with tomato sauce and melted daiya cheese; raisin pecan bread with almond butter; an apple slice with almond butter
breakfast: corn checks with rice milk
drinks/snack at phil and michael’s art show: heineken (vegan according to barnivore); carrots; cucumber; (maybe a grape)
snack: roasted squash seeds
drinks/food at my housewarming: sam adams boston lager (vegan according to barnivore); budweiser (vegan- see company responses about vegan products), corn bread; brownies; apple crisp; tortilla chips with guacamole and salsa; veggies with hummus; kale salad with avocado based on this recipe from by any greens necessary
breakfast: an apple from the farmers market; raisins; coffee with french vanilla soy creamer
lunch: leftover daal
snack: stacy’s pita chips with hummus
snacks at puppet underground: vegan homemade cookies; hot spiced cider
dinner at tonic: RRP Salad Burger (veggie burger, roasted red pepper hummus, greens and oven roasted tomatoes- very good) with tater tots; beet and brussel sprout salad (salt roasted beets, roasted brussel sprouts, poached shallots with galic herb oil & balsamic reduction (not very good)
breakfast: spiced chai tea with french vanilla soy creamer; raisins
lunch: leftover daal and fesenjun tofu; the last slice of squash bread
drinks at the looking glass lounge: brooklyn brown ale (vegan- see company responses about vegan products); garlic fries (the only things vegan on their menu are the garlic fries and hummus (no cheese)- the veggie meatloaf has eggs)
breakfast: bigelow spiced chai tea with french vanilla soy creamer; peppermint tea with steamed soy milk (to celebrate someone in my office passing the bar)
lunch at java green: revolutionary chicken (grilled vegan chicken with vegan cheese and red onions)
snacks: peppermint tea with french vanilla soy creamer; leftover moroccan spiced chickpea soup
dinner made by my housemate: daal and fesenjun tofu; roasted/salted squash seeds
drinks/food at the red derby: schlitz and natty boh (both vegan according to barnviore); french fries
breakfast: chai tea with french vanilla soy creamer; an apple
samples at whole foods: a cracker with pesto; cracker with eggplant and tomato tapenade
lunch: toasted squash bread with hummus; squash soup with brown rice and black beans
snack: chocolate (halloween orange bite www.sjaaks.com)
dinner: moroccan spiced chickpea soup with couscous; roasted squash seeds; chocolate chips
breakfast: coffee with french vanilla soy creamer
lunch: curried squash soup with brown rice and black beans; squash bread with hummus; larabar cashew cookie (not very good); taylors of harrogate organic peppermint infusion with french vanilla soy creamer
snack: more soup; apricots
dinner/drinks: spaghetti squash with pesto; roasted squash seeds; squash bread toasted with hummus; broccoli spears; chocolate chips; miller high life….can we say i ate WAY too much. i feel sick.
breakfast at dos gringos: tofu extra wrap; side of veggie sausage
lunch: larabar pecan pie (not as good as the coconut cream pie); roasted squash seeds
dinner/drink: miller high life; curried squash soup with black beans; squash bread using this recipe with earth balance; more roasted squash seeds; toasted raisin walnut bread with melted earth balance
breakfast: corn squares cereal with rice milk
lunch from whole foods prepared meal bar: garlicky kale salad; vegan beef with broccoli; orzo salad; quinoa with butternut squash and dried fruit; israeli couscous with butternut squash; corn cake; probably some other things i can’t remember; sample of an apple
snacks at amaris and heather’s house: apple slices with chunky peanut butter; strawberries; chips and carrots with hummus
dinner: roasted squash seeds; whole wheat spaghetti with leftover roasted tomato pasta sauce and melted daiya cheese; green gazpacho; corn checks
drink: miller high life
dinner 2: french fries; hummus with carrots, cumcber and celery; a larabar coconut cream pie (Yummy! it tastes sort of like a macaroon)
drinks 2: sam adam’s boston lager (vegan according to barnivore.com)
breakfast: kava stress relief tea with french vanilla soy creamer; apple from the farmers market; seven spices chai tea with french vanilla soy creamer;
lunch: leftover peanut pasta; couscous with walnuts topped with a squash medley (butternut squash, spaghetti squash, zucchini, chickpeas); vegan tuna salad; vegan peanut butter halloween bite (www.sjaaks.com)
snack: soy latte
dinner/drink/snacks while watching the west wing: popcorn with bragg liquid aminos and nutritional yeast; whole wheat spaghetti with leftover roasted tomato pasta sauce and melted daiya cheese; busch beer
breakfast: kava stress relief tea with french vanilla soy creamer (at last night’s nutrition talk i learned that if you add milk or soy milk to your tea your body cannot absorb the nutrients and so it’s like you are drinking water); coffee with french vanilla soy creamer; an apple from the farmers market; salty oatmeal
snack: brownie from sticky fingers
lunch: leftover peanut pasta with vegetables (from the freezer); more kava stress relief tea with french vanilla soy creamer
snack: lettuce, tomato and vegan tuna salad
dinner/drinks at bread and brew before belle and sebastian concert:vegan bratwurst with chili and sweet potao tater tots; great lakes edmund fitzgerald porter (vegan according to barnivore)
breakfast: organic seven spice chai tea (good earth brand) french vanilla soy creamer; toasted sourdough bread with hummus
lunch: leftover peanut pasta; soy latte
snacks: an apple; more peanuts pasta with frozen vegetables added in
dinner (for free at a nutrition presentation by Michael Greger, M.D.): paella (donated by cafe green); vegan tacos (fake meat, lettuce, tomato, vegan sour cream, salsa); brownie, chocolate cake and cowvin cookie made by sticky fingers
drinks at haydee’s: negra modelo (vegan according to barnivore); 1/2 margherita
breakfast: kava stress relief tea (yogi brand) with french vanilla soy creamer; coffee with french vanilla soy creamer
lunch: leftovers from dos gringos; couscous with spaghetti squash, vegan sausage, red bell peppers, green beans, walnuts and tomatoes (my housemate made it)
more kava stress relief tea with french vanilla soy creamer; peanuts
snacks: roasted squash seeds; grape tomatoes
dinner (made by me for my housemates): whole wheat peanut pasta Click for the recipe.
2) veggie prep: julienne 3 carrots; cut 2 bunch of scallions; cube 1 brick of extra firm tofu (you may even want to use 2 bricks of tofu); crush roasted (unsalted) peanuts; mince about 4 cloves of garlic; chop one onion; julienne 1 red pepper
cook onion, garlic, carrots and red pepper for a few minutes until slightly browned (you still want the carrots and red pepper to be crunchy)
3) for the sauce
1/2 cup rice vinegar
1/2 cup soy sauce
1 cup smooth peanut butter
1 cup of water (more as needed)
whisk ingredients together and heat over medium-low
4) mix cooked pasta with peanuts sauce. top with scallions and crushed peanuts
breakfast at dos gringos: tofu extra wrap (scrambled tofu with w/roasted tomatoes, bean mash and avocado) and a side of veggie sausage
snacks: pretzels; roasted squash seeds (i also had a few the other day that i forgot to report); a handful (or two) of grape tomatoes from the farmers market
dinner at indique: Saag Makai (Spinach and corn kernels cooked with fenugreek leaves and spices); Aloo Gobh (Cauliflower and potatoes tossed with fresh ginger, cilantro and cumin); Alu Chole (Chick peas cooked with onions, tomatoes, potatoes and spices); Naan (Leavened white flour bread)
Note: the dal isn’t vegan, but they let me replace it with extra veggies
breakfast: a slice of homemade bread with earth balance; bagel with blackberry jam
snack: an apple
lunch for my housemate’s brithday: two types of homemade vegan bread; homemade hummus; cucumber; tomato; fava beans; garlic/ lemon juice topping; pickles
beer: miller high life; starr hill
snacks: my homemade bread baked with vegan cheese and tomato topping from yesterday; rice cakes; prunes rolled in flour
brunch: garlic bagel with earth balance
snacks: pretzels; taste of vegan mac and cheese that my housemate made; one piece of pasta
dinner: homemade bread spread with homemade hummus/ babba gannoush mix; roasted tomato spread (roasted tomatoes, roasted garlic, salt and pepper in the food processor); roasted brussel sprouts wand roasted beets; slice of homemade bread with earth balance
drinks: miller high life (vegan according to barnivore); star hill
last night we had a house meeting and my house is going to function as a sort of coop. We are each going to cook one meal a week for the entire house. all food (unless specifically labeled) is communal. hopefully this will help me start to feel comfortable about cooking alone and being more creative. i’m also going to try to start cooking bread once a week…so perhaps i’ll end up being the bread maker for the house
breakfast: tazo organic chai tea with french vanilla soy creamer; coffee with french vanilla soy creamer; lot of peanuts
lunch: frozen veggies (peas, carrots, corn, green beans); roasted beets; toasted sourdough bread with hummus, vegan tuna salad, lettuce and tomato
kava stress relief tea (yogi brand)
snacks while watching the west wing: popcorn with bragg liquid aminos and nutritional yeast; yuengling
breakfast: banana; tahitian vanilla hazelnut tea with french vanilla soy creamer; peanuts
lunch: more peanuts; maple sugar candy (it had melted, but i scooped it out of the bag…gross?); more tea with french vanilla soy creamer; frozen veggies; apricots; more tea (7 spice chai) with french vanilla soy creamer
drinks/dinner at bread and brew for meredith’s birthday: founders porter (vegan according to barnivore); Great Lakes Nosferatu (vegan according to barnivore); pizza jodi (vegan cheese and vegan pepperoni- not very good); wild mushroom pizza with vegan cheese and arugula (yum)
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