breakfast: coffee from Oren’s Daily Roast
lunch: leftover orzo pasta
dinner from ‘Cesca: bread with olive oil, garlic, and tomato; ribbolita (a tuscan bean, cavolo nero/black kale, & bread stew) without cheese; whole wheat pasta with eggplant and tomato; red wine (may not be vegan); dessert port (may not be vegan); peach sorbet
Budweiser at Wye Oak concert
coffee from Oren’s Daily Roast
lunch: leftover pasta with marinara sauce and seitan-veggie protein meatballs; leftover raw kale salad; leftover curdito
Korova cookies; peanuts
dinner: tri-color orzo with pesto (walnuts+basil+parsley+garlic+onion+lemon+olive oil+salt+pepper) and vegan Parmesan; leftover sweet potato and apple soup; Mission Street IPA
Luna and Larry’s dark chocolate coconut ice cream; tastes of French beer and German beer from Julie’s beer-of-the-month club (may not be vegan)
breakfast: almonds; grapes
lunch: broccoli stems; leftover red lentil soup with veggies (green beans, peas, carrots and lima beans); leftover roasted spaghetti squash with sauteed mushrooms, onions, broccoli, red pepper and zucchini over brown/wild rice mix with curry sauce (almond butter; coconut milk; curry paste)
snack while making dinner: tortilla chips with salsa
dinner at nate and shelley’s: rolled stuffed eggplant (eggplant sliced lengthwise into 1/4 pieces then dipped in a batter of water, flour, and salt. next pan fry the eggplant until lightly browned. roll eggplant with slices of vegan cheese and baked for 20 minutes at 375. cover with heated homemade tomato sauce and serve. loosely based on this recipe); garlic bread; pasta with tomato sauce; salad with lettuce, cucumbers, carrots and balsamic vinegar; sierra nevada
brunch: nachos (tortilla chips with Daiya vegan cheese, leftover Latin tomato sauce, refried beans, and avocado); soy latte
Korova cookies from Paris Sweets: Great Desserts From the City’s Best Pastry Shops by Dorie Greenspan, substituting Earth Balance for butter
dinner: kale salad (raw massaged kale with onion, garlic, olive oil, Bragg’s liquid aminos, and nutritional yeast); pasta with marinara sauce, vegan parmesan, and meatballs made out of Lightlife Smart Ground (veggie protein crumbles) + Daiya vegan cheese + bread crumbs + wheat gluten + corn starch + water + olive oil + parsley + salt + pepper + onion, coated in flour, then fried in olive oil
brunch: everything bagel with earth balance and tofutti
snack while watching breathless: microwave popcorn
dinner at eva’s: rice sticks, broccoli, tofu and carrots with garlic, ginger and soy sauce
dark chocolate Purely Decadent coconut ice cream; espresso
brunch: plantain stew over jasmine rice (click for the recipe); Dogfish Head Shelter Pale Ale
Cook rice according to directions.
Peel and halve the plantains. Fry over medium-high heat in the Earth Balance and canola oil, flipping once, for about 3 minutes on each side (you should not cook the plantains all the way through, as they will cook more in the stew). Remove, dab off excess oil, and cut into ~1 inch chunks.
Saute the onion in the olive oil on medium heat. After a couple minutes, add the garlic. After a couple more minutes, add the plantains, chickpeas, and tomatoes (including the juice). Add the spices to taste. Once you think it tastes good, cover and reduce heat to low. Simmer for 15-30 minutes, stirring occasionally. The more you simmer, the tastier it gets (but don’t simmer so long that the plantains totally disintegrate). Taste again, adding more spices if desired. Add the coconut milk, raise heat to bring to a boil, and then reduce heat to low again and cover. Simmer for 10-20 more minutes. Then stir in the cilantro and lime, and turn off heat.
Serve over the rice with extra cilantro and lime wedges. Serves 4 good eaters, or 8 wimpy eaters.
dinner: more of the same (stewed plantains over jasmine rice)
snacks at Marco’s party: Magic Hat #9 (vegan according to Barnivore); Heineken (vegan according to Barnivore); baby carrots; green grapes; vegan couscous salad; potato chips
french fries with hot sauce and ketchup, plus a sweet potato fry, at 5th Avenue Diner
special chocolate chip cookie
breakfast: shredded wheat with soymilk; coffee
lunch: leftover peanut butter pesto over linguine; leftover bok choy with cashews; leftover curdito
more leftover peanut butter pesto
dinner at Palo Santo: vegan version of black bean appetizer; stewed plantains (specifying vegan and without butter); Brooklyn Brewery Black Ops (probably vegan according to Barnivore, although their responses don’t mention honey, which I know has been used in some of their recent beers, like the Brooklyn Local #2); Dante’s Tannat red wine (may not be vegan)
breakfast: banana; shredded wheat with soymilk; coffee
lunch: leftover curdito; leftover mixed rice with vegetables, with leftover tomato sauce; apple with peanut butter
chili lime cashews
dinner: sauteed bok choy with mushroom “oyster” sauce and cashews; peanut butter pesto over linguine from Robin Robertson’s Peanut Butter Planet
Victory Golden Monday beer
breakfast: oj; peppermint tea with warmed vanilla soy milk; raw cashews
lunch: red lentil soup with potato scallion ravioli; microwaved frozen vegetables (peas, carrots, green beans, lima beans); red pepper sticks
snack: Russian chocolate truffle
dinner made by one of my housemates: roasted spaghetti squash with sauteed mushrooms, onions, broccoli, red pepper and zucchini over brown/wild rice mix with curry sauce (almond butter; coconut milk; curry paste)
dessert: tofutti marry me ice cream bar
breakfast: shredded wheat with soymilk; coffee
lunch: leftover curdito; leftover plantain and black bean pupusa fillings with tomato sauce
Trader Joe’s Thai lime and chili cashews
herbal tea
dinner: leftover curried chickpea peanut butter stew with green onions over rice stir fry (brown rice, wild rice, red bell pepper, red onion, garlic, button mushroom, red pepper flakes, olive and sesame oils, salt and pepper, cilantro); Trader Joe’s Mission St. IPA (vegan according to Barnivore)
dark chocolate quinoa bar; Victory Golden Monday (vegan according to Barnivore)
breakfast: raisins and pretzel rods
snack: soy latte
lunch: leftover chickpea vegetable and potato soup; leftover baked tofu, broccoli, carrots; roasted sweet potatoes
snacks: a Russian chocolate truffle- kapa-kym; cvs asian blend trail mix (rice crackers, wasabi peas, sesame sticks, peanuts, cashews and almonds)
dinner: pretzel rods; leftover mushroom soup; roasted squash seeds
breakfast: shredded wheat with soymilk; coffee from Oren’s Daily Roast
lunch: brown rice risotto with tofu and sun-dried tomatoes from Space Market
vegan American cheese slices; many tastes while cooking dinner
chai tea with soymilk and agave
dinner: black bean and plantain pupusas with tomato sauce, curtido, and Daiya vegan cheese (all recipes from Viva Vegan!); Dogfish Head Raison D’Etre
lunch: leftover enchilada from gillie’s; microwaved vegetables (corn; green beans; lima beans); celery with peanut butter
snack: cvs asian blend trail mix (rice crackers, wasabi peas, sesame sticks, peanuts, cashews and almonds)
dinner: mushroom soup; roasted sweet potatoes; baked tofu and roasted broccoli and carrots in soy sauce, sesame oil, maple syrup, lemon garlic and ginger
dessert: chocolate
breakfast: beer pancakes with apple butter, Aunt Jemima’s syrup, huckleberry syrup, Earth Balance, and strawberry slices; fruit salad; coffee
lunch: leftover lasagna; tortilla chips with hummus and salsas
leftover chocolate cake with Purely Decadent cherry nirvana coconut ice cream
dinner: more leftover lasagna; cheesy garlic bread
Dogfish Head 60-Minute I.P.A. (vegan according to Barnivore); Saranac Caramel Porter (vegan according to Barnivore)
s’mores (vegan graham crackers, vegan marshmallows, and dark chocolate) made in Shelley’s fireplace
breakfast: cereal with soymilk; coffee
lunch: sprouted brown rice risotto from Space Market
dinner: leftover hearts of palm rice dish; taste of curried chickpea peanut butter stew from Peanut Butter Planet
Purely Decadent chocolate chip cookie dough coconut ice cream
breakfast: cashews; oj; banana; raisins
lunch: leftover red lentil soup; leftover marmalade tofu with lemon pearl couscous and broccoli
snack: date pieces in flour
apple
dinner made by one of my housemates: gnocchi with spicy marinara sauce; spinach salad with tomatoes, cucumbers, leftover marmalade tofu and israeli couscous in balsamic vinaigrette
breakfast: cereal with soymilk; coffee
lunch: half an avocado, artichoke and spinach hummus, and sprouts on whole wheat pita
Skittles
mashed potatoes
dinner: quinoa and red bean burgers with pomegranate molasses sauce from Veggie Burgers Every Which Way, on bun with sauteed mushrooms and tomato
Purely Decadent chocolate chip cookie dough coconut ice cream
breakfast (if you can call it that): the end of the microwave popcorn; banana; date pieces in flour; peppermint tea with warmed soy milk
lunch: potato and scallion ravioli with cheese sauce; microwaved green beans, corn, lima beans; stacy’s simply baked pita chips
banana; oj
dinner: red lentil soup and marmalade tofu with lemon pearl couscous and broccoli (based off this recipe).
breakfast: cereal with soymilk; coffee
lunch: spinach and artichoke hummus, sprouts, and avocado with whole wheat pita
dinner: vegan version of hearts of palm rice recipe from Costa Rican Typical Foods (baked layers of rice, tomato sauce, hearts of palm with vegan version of Béchamel sauce, and Daiya vegan cheese, topped with breadcrumbs and vegan Parmesan); sauteed spinach with garlic; Yuengling
steamed soymilk mint tea; frosting from on top of birthday peanut butter bomb (1 month old!!)
rest of Mast Brothers dark chocolate with Stumptown Coffee
breakfast: chai tea with warmed vanilla soy milk; roasted squash seeds; banana
lunch: leftover risotto from the wedding (with tomatoes, shiitake mushrooms, asparagus, carrots and artichoke hearts and green beans; oj
food from whole foods salad bar: vegan chicken with potatoes and onions; vegetable medley (mushrooms, green beans, cabbage, carrots, baby corn)
snack: almost an entire bag of vegan microwave popcorn
dinner: shepherd’s pie made by one of my housemates
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