breakfast from Brownstone Bagels: everything bagel with tofu cream cheese, tomato, and red onion (despite the convenience, I think I do like A.R.E.A. more)

half a gluten-free chocolate chip cookie and cookie dough during morning baking

lunch from N.Y. Dosas food cart: Jaffna Lunch (4 pancakes with chutney and coconut chutney, served with greens, saambar soup, and vegan drumstick)

snacks at lab holiday party: my “south-and-north-of-the-border” rice dish (wild rice; cilantro; cherry tomato; sauteed jalapeño, garlic, and shallot; roasted corn cut off the cob; olive oil; white balsamic vinegar); vegan chocolate chip cookies (some gluten-free some not; for my first gluten-free cookie attempt I used Bob’s Red Mill gluten-free all-purpose flour blend); homemade samosas with green and red sauces; Pringles; Silk nog with whiskey; Corona; rose wine (might not be vegan)

dinner from HanGawi (my new favorite restaurant!): combination pancakes (pumpkin, kimchee, mushroom); spicy kimchee and cold non-spicy cabbage; miso soup; tofu steak; bamboo rice (my favorite dish ever!); chocolate pudding with nuts (walnuts?) and vegan marshmallows

breakfast: shredded wheat with soymilk; coffee

lunch: onion flatbread with tomato slices and leftover tofu bok choy curry

Boca spicy chicken patty

dinner: vegan hot dog with mustard and ketchup; sauteed broccoli rabe with garlic; Full Sail Brewing Co. Session Lager (vegan according to Barnivore)

tastes while cooking food for lab party: wild rice salad, cookie dough

breakfast: oj

sample at whole foods: orange sugared almonds

lunch: banana; salad from whole foods with lettuce, peppers, balsamic tofu, beets, black quinoa and tri colored orzo; almonds

peppermint tea

food while watching west wing: popcorn with olive oil, salt and nutritional yeast; corn chips with hummus and salsa

my housemate made squash with kale and tempeh for dinner.  i tried a piece of her tempeh when i got home- yum

breakfast: toasted homemade bread with Earth Balance; coffee

lunch: leftover tofu and roasted onion with homemade bread

soymilk; bit of stale everything bagel; classic Lays potato chips

dinner: lentil soup with homemade sundried tomato bread and kale salad

breakfast at Cheryl’s: coffee; mimosa; spiced pumpkin soup; bread; ginger brew

lunch: leftover vegan pizza; vegan nog with nutmeg and brandy; a few bites of leftover vegan mac and cheese

Purely Decadent chocolate almond brownie coconut-based ice cream

dinner: super fluffy homemade sun-dried tomato bread (click for the recipe); baked tofu and red onion (marinade: Bragg’s, mustard, white balsamic vinegar, olive oil, adobo sauce from canned chipotle, bit of Sriracha, minced garlic, minced sundried tomatoes); asparagus sprouts; more vegan nog with brandy

bread

• 2 packets yeast
• 1/2 c warm water
• 1 T maple syrup
• about 10 sundried tomatoes
• 10 cloves garlic, sliced thin
• 1.5c hot water
• 3 T olive oil
• 2 sprigs rosemary, chopped
• thyme
• 1 T salt
• 1/4 c sesame seeds
• 3c whole wheat flour
• 3.5c white flour
• extra flour or water if necessary
• extra olive oil and corn meal to line the baking pans

Soak rosemary and thyme in about 1 T of olive oil for at least 10 minutes, preferably more.

Combine sundried tomatoes and hot water.  Let seep for at least 10 minutes.  Remove tomatoes and mince, saving the tomato-water.

Stir yeast with warm water.  After a minute, add the maple syrup.  Stir and let sit for at least 10 minutes (should foam).

In a large bowl, combine the flours and seeds.

To the yeast-water-maple syrup mixture, add the sundried tomato water, the rosemary with olive oil, the remaining olive oil, and salt.  Stir all these wet ingredients together, then stir into the flours. Stir with a fork until the standing liquid is gone, then mix with hands.  Add more flour or water if it is too dry or sticky (should be just wet enough that it does not stick to your hands).  Knead for about ten minutes.  Then coat with a thin layer of olive oil, cover with a damp towel, and put in a bowl to rise (preferably in a warm place, such as on top of fridge) for about 1 hour.

After the first rise, knead again for ten minutes, folding in the sundried tomato and garlic, and splitting into two loaves.  Shape and put dough in two bread pans coated with olive oil and corn meal.  Let rise in the baking pan about 30 minutes.

Preheat oven to 425F.

After the second rise, make a cut or poke holes in the top of the loaf, and bake for 10 minutes at 425.  Reduce heat to 350 and bake for another 35-40 minutes.

breakfast: everything bagel with tofu cream cheese, tomato, and onion (from Bergen Bagels); espresso

Brooklyn Brewery chocolate stout

lunch (eaten at dinner time): leftover vegan mac and cheese

dinner (eaten way past dinner time): vegan cheese pizza from Pizza Plus; vegan Silk egg nog with nutmeg, cloves, and brandy; home brew

breakfast: clementine;  apple; nature’s path organic mesa sunrise (flax, corn and amaranth) cereal with soy milk

lunch: leftover pad thai

snack: leftovers from thanksgiving: mashed potatoes and stuffing (both types); mint tea; oj

dinner made by my housemate: potato latkes (some with apple sauce and some with ketchup); leftover chickpea meal from last night

breakfast: shredded wheat with soymilk; coffee; coconut yogurt

lunch: leftover mac and cheese

a few Skittles

dinner at Chipotle: vegetarian burrito with grilled vegetables, black beans, guacamole, tomato, corn, salsa, and lettuce; Negra Modelo (vegan according to Barnivore)

chocolate brownie almond Purely Decadent coconut ice cream

breakfast: soy latte; banana; clementine

lunch: leftovers from thanksgiving: stuffing, mashed potatoes and tofurky; mac and cheese from garden grille

snacks: clementine; banana; microwaved vegetables (lima beans; green beans; carrots; peas; corn); lindt dark chocolate (85% cacoa)

dinner: one roasted brussels sprout; nature’s path organic mesa sunrise (flax, corn and amaranth) cereal with soy milk

breakfast: shredded wheat with soymilk; coffee

lunch: leftover quinoa with vegetables; soymilk

dinner: artichoke linguine with homemade tomato sauce; raw kale salad with avocado, garlic, and onion; PBR

breakfast: pure assam tea (“a rich, refreshing indian tea from the brahmaputra valley”) with french vanilla soy creamer; salty oatmeal

snack: raisins

lunch: leftovers from thanksgiving- tofurky, stuffing, mashed potatoes; mac and cheese from garden grille;

snack: carrots with horseradish hummus

dinner: tortilla with follow your heart vegan cheese and tofutti; clementines; roasted squash seeds

snacks at a chanukah party: chips and guacamole; matzah and applesauce

breakfast: shredded wheat with soymilk; coffee

lunch: leftover quinoa with sausage and roasted vegetables

dinner from Lin’s Garden: General Tso’s Tofu and Buddha’s Delight (snow peas, green beans, broccoli), both with white rice

breakfast: Tazo “refresh” tea with french vanilla soy creamer; almonds

lunch: leftovers from thanksgiving- tofurky, stuffing, mashed potatoes; mac and cheese from garden grille; microwaved carrots, peas, corn, green beans and lima beans

snack: Jokerz candy bar (I was selfish and only gave one of the candy bars I got in NY as a gift).

dinner: leftover sweet potato yam patty with follow your heart cheese; leftover quinoa; 4 bowls of miso soup

dessert: roasted squash seeds

breakfast: coconut yogurt; warmed pita with Earth Balance; coffee

cereal with Earth Balance brand soymilk (too sweet, but tasty) at lab meeting

lunch: leftover mashed potatoes; leftover bread-Tofutti-green-bean rolls; soymilk

dinner: quinoa with roasted veggies and vegan sausage (click for the recipe); Brooklyn Brewery Pilsner

entree

• 2.25c quinoa, soaked for at least 15min., rinsed, and drained
• 2c broth (I dissolve bouillon in hot water)
• 1c water
• 2 bay leaves
• 2 carrots, chopped
• 1/4-1/2 head of cabbage, chopped
• half a bulb of fennel, chopped
• red pepper flakes (a tsp if you want it to be spicy)
• several sprigs of thyme
• 1 sprig of rosemary, chopped and then soaked in olive oil
• 2 Field Roast Italian sausages, cut into discs
• 4 cloves garlic, minced
• an equal amount of ginger as garlic (about an inch), minced
• olive oil
• 2-3 T Earth Balance (optional)
• salt and pepper to taste

Combine quinoa, broth, water, and bay leaves in a pot with a pinch of salt.  Cook on med-high until simmering.  Once simmering, reduce heat to low and cover until cooked, about 30 minutes.  If water runs dry (steam stops escaping) and quinoa is not done, add more water.

In an oven-safe dish (like a Dutch oven), roast the carrots, cabbage, fennel, and red pepper flakes in olive oil with salt and pepper at 400F for about 20-30 minutes (until veggies are soft).

Saute the sausage in a bit of olive oil on med-low heat.  After browned on both sides, add the garlic, ginger, thyme, and rosemary.  After a few minutes (the garlic and ginger should be just starting to brown), add the roasted veggies and the quinoa.  Saute together for a couple minutes, optionally adding Earth Balance.

breakfast: soy latte; almonds

lunch: leftovers from thanksgiving- tofurky; stuffing; mashed potatoes

dinner: sweet potato yam patty (recipe from moosewood) with follow your heart cheese; quinoa with cilantro, parsley, roasted acorn squash, roasted pine nuts; roasted walnut; sauteed red onion; lemon juice

dessert: pomegranate licorice; grapes; trader joe’s chocolate chips

brunch: coffee; leftover Thanksgiving food (Tofurkey, mashed potatoes, stuffing, roasted veggies, mushroom gravy)

dinner: more leftovers with fresh mashed potatoes; green-bean-tofutti rolls (flatten bread, then roll with chive&herb Tofutti and steamed green beans, then coat with Earth Balance, then freeze, then chop into thirds, then bake at 325F for 15minutes); more green beans; more of Amy’s chocolate cake that came for free with the Tofurkey; Vermont White Ale; Brooklyn Brewery Pilsner

breakfast: toasted everything bagel with Tofutti and red onion; coffee

lunch: leftovers (Tofurkey, mashed potatoes, stuffing, gravy, etc.)

leftover apple pie

dinner: Tofurkey frozen pizza (with Daiya); sauteed beet greens with Bragg’s liquid aminos; Harvey Wallbangers

Amy’s chocolate cake that came free with the Tofurkey; Luna and Larry’s chocolate coconut bar

breakfast: leftover stuffing; coffee

lunch/snacks: leftover Tofurkey with portobella gravy; salt and vinegar chips; Johnny cake

green tea

leftover asparagus-Tofutti rolls; Johnny cake; a Manhattan with cherries

dinner: more Thanksgiving food… another Tofurkey (bought on clearance today for $12) roasted with quartered onion, beets, carrots, garlic, and green beans; mushroom gravy (this time with button mushrooms); leftover roasted sweet potato and carrots; leftover roasted garlic mashed potatoes; leftover wild rice bread stuffing; salad; leftover apple pie; red wine

breakfast: garlic bagel with tofutti from bagelz

snacks in the car on the way to boston for lisa’s bachelorette: leftover tofurky; fruit salad; leftover stuffing from portobello; veggie sticks (red pepper; celery, carrots)

snacks in the hotel room: pretzels; sweet tarts; stoudt’s fat dog beer

lisa’s bachelorette dinner at maggiano’s: sam adams lager; they brought me out a salad that clearly wasn’t vegan because it had croutons. i decided to eat around the croutons when they promised me everything else about it was vegan. it turns out they were wrong- it has cheese.  they took the salad away and brought me a second salad with olive oil and vinegar; spaghetti with marinara sauce

breakfast while watching Macy’s Day Parade (from an apartment on the parade route!): poppy seed bagel with hummus and tomatoes; kalamata olives; coffee

lunch/snacks: raspberries; tofu jerky “wishstix” that came with the Tofurkey; vegan Johnny cake (sweet corn bread, basically); tastes of everything while cooking; Prosecco (may not be vegan); asparagus/Tofutti little baked rolls; Manhattan with a cherry; taste of almond milk to determine that I did not want to use it for mashed potatoes

dinner: Tofurkey (baste: olive oil, veggie broth, soy sauce, sage) with roasted vegetables (sweet potato, quartered onion, carrot, and garlic, tossed in a olive oil, salt, and pepper); portobella mushroom gravy (click for recipe);

sauce

• 1-2 T olive oil
• 1 yellow onion, chopped
• 4-5 cloves garlic, minced
• 1-2 sprigs (~1 T) fresh rosemary, chopped a bit and then soaked in olive oil to soften
• 1-2 sprigs (~1 tsp) fresh thyme
• 5 portobella mushrooms, chopped
• 2 T Earth Balance margarine
• 2 T white flour
• 2-3c broth
• salt and pepper to taste (if using a salted broth, probably not necessary)

Saute the onion in the olive oil. After a few minutes, add the garlic, rosemary, and thyme. After a few more minutes, add the mushrooms. Saute 5-10 minutes, until the mushrooms are cooked down.

Separately, make a roux. Melt the Earth Balance, and then add the flour bit by bit over heat, stirring to keep from sticking. Once all the flour is added, cook/stir for about 5 minutes.

To the sauteed vegetables, add 1 c broth and cook until simmering. Stir in about a third of the roux to thicken. After a few minutes, add a second cup of broth and more roux. Simmer for about 15 minutes, adding the remaining broth and roux as desired to achieve desired thickness. (I used all the roux and probably about 2.5c broth). Keep in mind that the gravy will thicken somewhat upon cooling, so the consistency while simmering should seem a bit too watery.

wild rice bread stuffing (click for recipe);

side
Recipe for 12-15 people

• 1 bulb fennel, chopped small
• 7-8 stalks celery, chopped small
• 1.5-2 yellow onions, chopped small
• lots of fresh sage (about 20-25 leaves), minced
• lots of fresh thyme (about 6-8 full/branched sprigs)
• 1.5-2c fresh parsley, chopped
• 2 tsp poultry seasoning
• salt and pepper to taste
• 2/3 to 3/4 c Earth Balance margarine
• 2 loaves bread (I used Vermont bread company organic wheat), cut into cubes (not toasted!)
• 1 cup wild rice, cooked
• 3 c vegetable broth

Saute the onion, celery, fennel, sage, thyme, and seasoning in most of the Earth Balance (saving about 1/4 cup).  Add a few big pinches salt and pepper.  After the vegetables are well cooked (about 10 minutes), turn off the heat and stir in the remaining Earth Balance.

Toss the sauteed vegetables and the wild rice into the bread.  Slowly add the broth to desired consistency, turning with a spoon to combine (a lifting/turning motion is better than vigorous stirring, which makes it too mushy).  Don’t add so much broth that there is unabsorbed broth at the bottom of the bowl, but don’t be scared of it being pretty soft (I added the entire 3 cups for the type of bread I used).

In a coverable baking dish (I use a Dutch oven), bake at 350F for 30-40 minutes.  Remove the lid and cook uncovered for another 10-20 minutes so the top gets crispy.

roasted garlic mashed potatoes (red potatoes, boiled then mashed with Earth Balance, soy milk, salt, pepper, and an entire roasted head of garlic); another sweet potato dish; green beans; cranberry sauce; salad; red wine (may not be vegan)

vegan apple pie; dessert wine (may not be vegan)