banana pecan pancakes from ‘vegan with a vengeance’ (made by my mom) with blueberries and raspberries on top

whole wheat toast with hummus and tomato; plum; handful of blueberries; carrot

takeout from sultan’s market: stuffed zucchini, eggplant, and grape leaves; falafel sandwich with hummus and baba ganoush; two bites of sweet corn (from the farmer’s market, not sultan’s market); gewurtztraminer

giant peanut butter chocolate chip cookie cake (recipe from ’1,000 vegan recipes’) with purple frosting (confectioner’s sugar, earth balance, soy milk, and purple food coloring), neon dinosaur sprinkles, trader joe’s chocolate soy ice cream, and vegan whipped cream (silken tofu-based, recipe from ’1,000 vegan recipes’)

leftover 3-bean salad with zucchini, avocado, tomato, honey-balsamic dressing in a whole wheat tortilla; smoothie with peaches, frozen banana, homemade soy milk

four jujubes and one strawberry while babysitting

carrot; banana with soynut butter; samples at central market (raspberry apple juice, dark chocolate raisins, dark chocolate sandwich cookie)

recipe from ‘arabesque’ by claudia roden (a beautiful and great cookbook): pasta with lentils and caramelized onions; spinach pie filling (spinach sauteed with onion, salt, pepper, allspice, lemon juice); 1/2 wheat beer homebrew; 1/2 fireman’s four; 1/2 session lager

on drive to houston: kamut krispie treats with currants and dates (inspired by this recipe for vegan rice krispie treats); coffee (beans from anderson’s)

leftover tofu lasagna; valencia orange

carrot; generic brand fig newtons from cvs

vegetarian burrito from chipotle (they started charging $1.75 for guacamole, so i brought it home and added my own avocado); belgian-style wheat beer that i helped brew a couple months ago; watermelon

split pea soup and everything bread from freezer; valencia orange

sweet potato-carrot-guava muffin; carrot

steamed spinach, boiled potato, steamed green beans, pan-fried tofu, brown rice, instant peanut sauce from indonesia (a westernized version of gado-gado); session lager; dried pineapple

handful of chocolate chips; chocolate chip banana bread, recipe from ’1,000 vegan recipes’

salad (romaine, carrot, beet, avocado, ginger-miso dressing, i forgot the raisins and cashews) in a whole wheat wrap; banana-coconut-guava muffin from freezer

smoothie with frozen strawberries, frozen bananas, spinach, lots of fragrant basil from the farmers market, h2o

o.n.e. coconut water with a splash of pink guava mixed with gin. o.n.e. coconut water with a splash of pink guava is gross and i poured it out after a few sips. also, o.n.e. stands for “one natural experience” and i hate that the “o” in the acronym “o.n.e.” stands for “one.” gross all around.

snobby joes (recipe from ‘veganomicon’) on toasted counterculture bun

draft pbr at the parlor

black bean brownies following this recipe. they turned out super weird and i melted chocolate chips on top of some of them to make them more satisfyingly chocolatey. i’ve made good black bean brownies before, but they were much less healthy- i think the recipe called for a cup of butter. maybe i’ll try veganizing that recipe sometime

cherries

cherry tomatoes; pb&j with skippy creamy peanut butter and strawberry jam; gala apple. i was babysitting, and between cooking/observing the consumption of delicious-looking buttermilk pancakes and chocolate cupcakes (both from mixes and definitely not vegan) i treated myself to a few extra spoonfuls of skippy. so processed… but so delicious

carrot; cherries

pizza from whole foods with marinara, daiya soy-free cheese, black olives, grilled portabellas; pumpkin bread with cranberries, made by a friend from ’1,000 vegan recipes’

green and yellow split pea soup (recipe from ’1,000 vegan recipes’ but i added sweet potato and collards); everything bread fresh out of the oven (see ‘herbed everything bread’ in the recipe archive, though i left out the herbs this time and added caraway seeds to the everything toppings); dried mango

more bread; valencia orange; tropical dried fruit mix at HEB

same salad as yesterday, but wrapped in a tortilla; leftover iced coconut green tea from the steeping room; handful of chocolate chips (guittard semisweet are my current favorite vegan chocolate chips, available at central market and HEB)

chocolate chip banana bread and banana-chocolate fudge, both made by a friend from ’1,000 vegan recipes.’ the fudge especially was amazing and only has four ingredients, i’ll send the recipe to you guys if you want it

1/2 vegetarian burrito from chipotle (all four salsas!); dried mango

other 1/2 of chipotle burrito; dogfish head 60 minute ipa

chocolate covered banana chips, cherries, medjool date at HEB

a crumb of a cupcake made from the spicy chocolate cake recipe in ’1,000 vegan recipes.’ they are goodbye cupcakes for a coworker whose last day of work is tomorrow. i refrained from eating a whole bunch of them straight out of the oven. the crumb was delicious

creamy peanut butter, strawberry preserves, blueberry lime preserves in a whole wheat tortilla; strawberries

seasoned fries; goose island sophie, goose island matilda, budweiser at nevin’s irish pub in evanston (go hawks!)

dinner made by my mom: cornbread from ‘veganomicon’; salad with trader joe’s low fat balsamic vinaigrette; portabella stuffed with tofu, leek, and almond (recipe from ‘moosewood restaurant cooking for health’); sweet potato, apple, and chipotle soup (also from ‘moosewood’); fresh apricots; trader joe’s chocolate soy ice cream; one of each chocolate chip cookie from the cookie experiment of a few days ago

apple; graham crackers

all from trader joe’s: demi baguette, horseradish hummus, tomato, giant white beans in tomato sauce, kiwi, navel orange

half an abc ginger snappin’ raisin cookie (it’s the seasonal flavor and was very good but no rival to luscious lemon poppyseed); metropolis coffee from hallowed grounds

dinner made by my mom: quinoa and sweet potatoes with spinach and currants from ‘moosewood restaurant cooking for health’; fruit salad with pineapple, strawberries, mango, blackberries; red wine

a cookie experiment: whole wheat chocolate chip cookies from ‘vegan cookies invade your cookie jar’ but divided in two, half made according to the recipe and half made with a substitution of applesauce for most of the canola oil. both were satisfying, but the full fat version was definitely more satisfying; soy milk