breakfast: multigrain flakes with soymilk; soy latte from Oren’s

lunch: Mjudra bulgur salad; chickpea salad

Lula’s peanut butter chocolate swirl ice cream; after dinner mints

dinner: saffron rice pilaf (adapted from this recipe, without the orange zest and pine nuts, substituting veggie broth for chicken broth and Earth Balance for butter); Tahini baked tofu (thanks for the recipe Marcy!); garlic broth braised brussel sprouts (recipe from Vegan Soul Kitchen); red wine (thanks Kevin!)

coconut sorbet (thanks Rosalie!), Hoegaarden (vegan according to Barnivore); ginger lemon tea with whiskey; during The Edge

breakfast: bran flakes with soymilk; Oren’s coffee

lunch: corn and poblano tamales; chickpea salad

dinner: Amy’s roasted vegetable cheeseless pizza; sauteed spinach with garlic

dark chocolate after dinner mints; Lula’s peanut butter chocolate swirl ice cream

breakfast: toasted everything bagel with tofu cream cheese, tomato, and red onion from A.R.E.A. Bagels; Gorilla coffee

lunch from Atlas Cafe: Vegan Moroccan burger (vegan chicken burger, roasted red peppers, salad, spread on multigrain bread); remainder of peanut butter bomb brownie from my birthday (so almost 4 weeks old… it was in the fridge?)

chocolate chip cookies

dinner: udon with tahini sauce (tahini, sesame oil, tamari, red pepper flakes, cayenne, salt, pepper, garlic fried in peanut oil), black sesame seeds, and scallions; silken tofu fried in peanut oil with salt, pepper, Sriracha, and black sesame seeds; baby bok choy cooked with garlic

coffee

lunch: whole wheat pasta with cooked vegetables in veggie broth (thanks Dad!); leftover arugula-beet-candied walnut salad

chocolate chip cookies and cookie dough

peanuts and cashews

MSP airport food: fresca burrito (beans, red sauce, onion, tomato, with hot sauces) from Taco Bell; fries from Burger King (all seemingly vegan, but that doesn’t really make me feel better about myself)

plane food: salted peanuts; pretzels; Delta Biscoff cookie (vegan?!)

tea with agave and whiskey; corn flakes

http://www.nytimes.com/2012/01/01/magazine/mark-bittman-going-semi-vegan.html?_r=1&ref=magazine

happy new year, guys!

i thought i’d share a link to a recipe for tahini baked tofu. someone made it for me recently and it was really delicious, and also as it turns out very simple. i don’t know about you, but i’m always looking for good baked tofu recipes. at some point i settled into a tamari-and-balsamic rut, but it’s time to break free!

hope you’re both doing well!

-marcy

brunch: wild rice rice-a-roni (made with Earth Balance instead of butter); coffee

dinner: green beans (sauteed with vegetable broth, olive oil, tabasco, rosemary, white wine vinegar, onion, garlic); pasta with mushrooms, onion, garlic, olive oil, Earth Balance, dill, rosemary, and red pepper flakes

tea; jelly bellies

more green beans on toast with Earth Balance

St. Gary’s 5th Annual New Year’s Eve Extravaganza at Red Mug Coffeehouse in Superior, WI: peanuts; chips; keg beer (probably vegan); white wine and champagne (may not be vegan)

pita chips, salsa, and mustard; Equal Exchange very dark chocolate

coffee

Christmas food (while cooking and dinner): wild rice and bread stuffing; Tofurkey; mushroom rosemary gravy; roasted rosemary potatoes and onions; cranberry jelly; peas; cooked cauliflower; white wine (may not be vegan)

pepparkakor cookies; soymilk

Fat Tire beer

coffee

more wild rice Rice a Roni

dinner at Grandma’s: peas; carrots; boiled potatoes; apple sauce; olives; pickles; carrots

hummus and pita chips; Oreos; jelly bellies

coffee

last of leftover pizza and cannellini spread

Rice a Roni wild rice dish (made with Earth Balance instead of butter)

peanuts

at Amy and Pepper’s holiday party: hummus; pita chips; black bean dip; sweet potato chips; bell peppers; green olives with red pepper; Oreos; orange slices; Sierra Nevada Pale Ale; Blue Moon

coffee

all day: leftover pizza and leftover cannellini spread with toast. healthy finals food!

pepparkakor cookie dough and cookies; soymilk

fat tire beer

breakfast: apple with peanut butter; a couple of french fries

lunch: casserole with kidney beans, black beans, green beans, onions, garlic, spaghetti squash, corn tortillas, wheat tortillas, and daiya cheese; leftover tofurky

snack: soy latte

dinner: casserole with kidney beans, black beans, green beans, onions, garlic, spaghetti squash, corn tortillas, wheat tortillas, and daiya cheese; matzah pizza

breakfast (between 7am and 10am): salty oatmeal; 1 oreo cookie; leftover tofurky and roasted butternut squash; banana

lunch: leftover sauteed garlic, onions, roasted sweet potato, black beans, chickpeas, spinach, and frozen vegetables cooked in tomato sauce and cilantro avocado cream sauce served with baked corn tortilla strips with daiya cheese; casserole with kidney beans, black beans, green beans, onions, garlic, spaghetti squash, corn tortillas, wheat tortillas; french fries from 5 guys

drinks at ChurchKey: various beers

dinner: casserole with kidney beans, black beans, green beans, onions, garlic, spaghetti squash, corn tortillas, wheat tortillas

breakfast: leftover corn bread

lunch: sauteed garlic, onions, roasted sweet potato, black beans, chickpeas, spinach, and frozen vegetables cooked in tomato sauce and cilantro avocado cream sauce with daiya cheese; 1 oreo

dinner and drinks at mai thai for barb’s birthday: frozen margarita; sapporo; spring rolls; fried bean curd;  fresh garden roll

I had more food when I went home, but I don’t remember what I ate

coffee with soymilk

lunch from Chipotle: burrito with black beans, peppers, brown rice with cilantro, tomato and corn salsas, spicy salsa, lettuce, and guacamole

espresso peanut butter cookie

dinner: Amy’s roasted pepper cheeseless pizza

breakfast: coffee with unsweetened vanilla soy milk; 4 almonds; banana

lunch: leftover tofurky and roasted butternut squash; the last of the leftovers from garden grille; vegetable medley (corn, peas, green beans, and lima beans)

snacks: another banana; 1 oreo cookie; last of the raw vegan macaroons

dinner: corn bread; roasted cauliflower and asparagus; pomegranate walnut tofu; vegan white russian (soy milk, kahlua, vodka)

breakfast: everything bagel with peanut butter; iced coffee with soymilk from Oren’s Daily Roast

lunch: Umbrian lentil soup by FIG Food Co.

Inka Chips plantain chips

roasted cajun cashews from Tierra Farms; Luna and Larry’s cherry amaretto coconut ice cream

dinner: half an Amy’s green tamale frozen dinner; half an Amy’s black bean burrito; collards cooked with olive oil, Bragg’s, Sriracha, salt and pepper

breakfast: salty oatmeal; coffee with unsweetened vanilla soy milk

lunch at levante’s: falafel sandwich on flatbread with french fries; flat bread with olive oil, salt, and pepper

dinner: leftovers from levante’s; sam adams winter ale; sauteed garlic, onions, roasted sweet potato, black beans, chickpeas, spinach, and frozen vegetables cooked in tomato sauce and cilantro avocado cream sauce served with baked corn tortilla strips

breakfast: peppermint tea with unsweetened vanilla soy milk

lunch: leftover food from garden grille (i forgot to write down the names and they were specials); leftovers from julian’s: home fries; vegan apple cider pancakes with apple jam and dried cranberries; more peppermint tea

snacks: raw vegan macaroon from wildflour bakery; banana

dinner: leftover tofurky; leftover stuffing; spinach; last of the trinidad corn soup

orange juice on plane

soy latte from O’Hare Starbucks

black bean burrito and power green salad (kale-, parsley-, and cilantro-based), made by from Chicago Soul Veg, sold at Cibo in O’Hare (thanks for the suggestion, Stacey and Emily!)

roasted Cajun cashews from Tierra Farm

dinner: Tofurky vegan pizza (with Daiya cheese); leftover Tofurky and potatoes; Dunc’s Mill maple rum (Dan’s distillery); leftover red wine and port from Nick’s Thanksgiving (may not be vegan)