homemade granola with ricemilk. oj.
leftover pizza. avocado chocolate cupcake.
plain tostada shells
comfort food dinner after a bad study day: vegan mac n chreese (look! another way to spell cheese!) from whole foods, and bush’s vegetarian baked beans.
breakfast: shredded wheat with soymilk; espresso
iced coffee from Oren’s Daily Roast
lunch from Vegetarian’s Paradise 2: half of fried “chicken” with french fries, ketchup, and sweet sauce; half of tofu pad thai
dinner: leftover pasta with marinara sauce and nutritional yeast
vodka gimlets and beer at open bar; roasted vegetables (artichoke heart, peppers, zucchini, squash, etc) and dried apricot. These were at a party for people who work with start-up companies, venture capital, business, etc. The only food at the party was a grilled vegetable platter (no cheese) and a fruit platter with only a bit of cheese on it. I have never seen such vegan-friendly catering at an event that it not oriented towards vegans. Unfortunately, I did hear several people complain about the food, but I am still impressed.
pinto and rice burrito
breakfast: 2 bananas; salty oatmeal; coffee with french vanilla soy milk creamer
snack: wheat thins (I finished the box in under 24 hours)
snacks: toasted pita with peanut butter
snacks on the drive to rhode island: skittles; toasted sourdough bread with hummus, spinach, red onion, tomatoes, last of the cheezly smoked cheddar cheese; a taste of my brother’s drink (half lemonade and half iced tea); lay’s potato chips
on the drive to rhode island (in connecticut) i saw a billboard advertising vegan and gluten free food (shoreline diner). has anyone ever seen a billboard adverstiting vegan food? it was my first!
toasted oats cereal with soy milk, ground flax, agave
leftover chili and cornbread
coffee and banana bread; watermelon
whole wheat bread out of the oven (recipe from ’1,000 vegan recipes’) with peanut butter and raspberry preserves; 1/2 session black lager
smoothie with strawberry, raspberry, peach, oj
leftover slice of pizza with cupcake
bbq potato chips
banana chips that andrea bought
falafel in a pita with hummus, baba ganouj, cucumber etc. in tahini sauce, tomato from sultan’s market
fancy assed martini at matisse bar–i think it had pomegranate juice, cranberry juice, and some other things. also a maraschino cherry. it tasted like a cough drop, in a good way.
breakfast: Cheerios with soymilk; iced coffee from Oren’s Daily Roast
lunch: leftover pasta with marinara sauce and nutritional yeast
dinner from Atlas Cafe: vegan steak Cubano sandwich; half a mint brownie made by Vegan Treats
breakfast: multiple cups of coffee with a lot of french vanilla soy creamer
lunch: toasted sourdough bread with hummus, lettuce, red onion, tomatoes; a few lay’s potato chips
snack: a disgusting amount of wheat thins (almost the entire box)
dinner: fuji apple; banana
drink at the raven: magic hat #9 (vegan- see company responses about vegan products)
breakfast at the chicago diner: vegan s’moores milkshake (yes, we ate this first). ‘chicken fried steak’ with potatoes, scrambled tofu, gravy, slices of pineapple and cantaloupe. french toast with the same sides, except maple syrup instead of gravy.
chocolate avocado cupcake, gin and tonic at veggie bingo
leftover pizza
breakfast: Cheerios with soymilk; iced coffee from Oren’s Daily Roast
lunch: leftover beans and sauteed collards with tortillas, salsa, fresh lime, and vegan sour cream
white nectarine
dinner: sauteed spinach with green onion, garlic, sea salt, and olive oil; pasta, some with marinara sauce, and some with melted Vegan-rella cheddar, Earth Balance, and nutritional yeast (Vegan-rella was not my favorite vegan cheese, but it tasted okay when mixed with the other ingredients
chocolate soymilk with brandy
Purely Decadent peanut butter chocolate coconut ice cream
leftover cinnamon-raisin challah bread, toasted; small orange; glass of 8th continent soy milk
lasagna from freezer; red delicious apple; last sweet potato-guava muffin from freezer
carrot; small orange; free beer at i <3 video; peach-raspberry-ginger sno cone from fat cock coffee trailer; corn tortilla chips from fiesta bakery
late dinner: tempeh chili from this recipe; jalapeno cornbread from ’1,000 vegan recipes’; watermelon; 1/2 session black lager mixed with 1/2 topo sabores tamarind
homemade granola with ricemilk
leftover cold slice of pizza and avocado chocolate cupcake at my study group
tostada with last of the fake meat, tomatoes, lettuce
gin and tonic @ brendan’s pub, a place right around the corner from me that doesn’t have a website as far as i can tell. it was fine but unimpressive and then the bartender went out of his way to help out a sick pigeon that was huddled near the door and i liked it better
breakfast: Cheerios with soymilk; iced coffee
lunch: leftover sauteed collards with garlic, kidney bean seitan patty, and jalapeño cornbread
Skittles
Ricola cough drops
Follow Your Heart vegan mozzarella cheese
spoonful of Purely Decadent peanut butter swirl chocolate coconut ice cream
dinner: toasted corn tortillas served with salsa, fresh lime, collards+garlic sauteed in olive oil, and strange beans [I reduced a strained+rinsed can of pink beans with about a cup of 2x-diluted vegetable broth, a splash of olive oil, bay leaves, red pepper flakes, black pepper, quartered onion, and large garlic chunks until the water mostly evaporated, removing the onion, garlic, and bay leaves at this point. Separately I sauteed garlic, red onion, Mexican chili powder, and cumin in a bit of olive oil until just brown, then blanched the garlic and onion with the juice of 3/4 lime, and added cilantro. I mixed this with the pink beans, smashing the beans up a bit. It was too flavorful, so I then added a can of black beans, lightly sauteed + smashed.]
Dogfish Head Aprihop IPA (vegan according to Barnivore)
brunch at marcy’s: cherries; whole wheat biscuits with jalapeno and daiya cheddar cheese (recipe adapted from ‘joy of cooking’); fruit salad with blackberries, strawberries, banana, kiwi, lemon juice, sugar
small bowl of popcorn; sip of stewart’s diet root beer
leftover stuffed zucchini, eggplant, and grape leaves; sweet corn; strawberries and blueberries; leftover chocolate hazelnut cake and peanut butter chocolate chip cookie cake
snacks on plane: lightly salted rice cake; honey wheat pretzels from trader joe’s; baby carrots; plum
big eating day!
brunch with emily (: before her flight took off ): fruit salad with blackberries, strawberries, bananas, kiwis, and then lemon juice and sugar. we ate an enormous amount of this, i wish we had taken a before picture. also cheezy southern biscuits. we used the ‘whole wheat biscuit’ recipe from joy of cooking, subbing ricemilk for buttermilk and eliminating the sugar, and then added daiya vegan cheddar cheese and finely diced jalapenos. this was my first experience with daiya cheese, it’s by far the best vegan cheese i’ve tried.
hummus and crackers at a friend’s house. candied ginger.
vegan pizza: a friend brought the crust. we did two with homemade tomato sauce and then some combination of basil, mushroom, onion, spinach, garlic, jalapenos, soy sausage. the third one was bbq chikkin (tjs vegan chicken, pretty good!) with onions and mushrooms.
chocolate avocado cupcakes from this recipe with a quick chocolate ganache on top (i think either emily or i has posted the recipe for the ganache in the archive)…the cupcakes were not as good as the ones emily and i made one time, but it’s impossible to go too far wrong with cupcakes.
brunch: Cheerios with soymilk; espresso
dinner: jalapeño cornbread (click for the recipe) topped with sauteed collards+garlic, kidney-bean-seitan patty (recipe adapted from chickpea seitan patties from Veganomicon), and Follow Your Heart vegan mozzarella cheese
Preheat oven to 350F. Mix the soymilk and apple cider vinegar in a small bowl or measuring cup, and set aside, allowing to curdle. In a separate big bowl, mix the flour, corn meal, baking powder, 1 tsp salt, and sugar. Saute the onion and peppers on medium-high heat in 1 T oil with the dash of salt in a cast iron pan (any pan is fine if you don’t have a cast iron) until slightly brown, about 5 minutes. Remove to a plate to cool. Saute the corn in same pan to let it brown a little, also about 5 minutes. Remove to the same plate to cool. After several minutes of cooling, add the vegetables to the dry ingredients. Mix in the Earth Balance into the dry ingredients with your hands, letting it get sort of clumpy. Add the soy yogurt in a similar fashion. Then, pour the 1 T remaining oil and the soymilk/vinegar combo into the bowl. Mix with a fork until combined, not overmixing (leave some clumps). Pour into the cast iron pan and bake for about 40 minutes.
more jalapeño cornbread
Luden wild cherry cough drops
chocolate peanut butter swirl Purely Decadent coconut ice cream
brunch: leftover cabbage salad and a sandwich- toasted sourdough bread and cherry tomatoes (both from the farmers’ market) spinach and cheezly smoked cheddar cheese
snack: graham crackers; more cabbage salad; wheat thins with slices of smoked cheddar
peanut butter puffs with soymilk, raspberries and blueberries at emily’s house
ants on a log
beet patties with avocado
plain tostada
delicious mushroom special at handlebar–just mushrooms cooked in red wine with onions and garlic, and then some awesome focaccia bread.
breakfast: iced coffee from Gorilla Coffee; toasted everything bagel with Tofutti cream cheese, tomato, and onion from A.R.E.A. Bagels
remainder of peanut butter bomb
Ricola lemon mint and Luden wild cherry cough drops
“lunch”: a banana; Spicy Sweet Chili Doritos (I believe the only vegan Doritos flavor)
dinner: pita with Sabra lemon hummus and roasted red pepper hummus; pasta with mushroom tomato sauce
Joose popsicles (slightly better than Joose); homemade mojitos (mulled lime and mint, white rum, soda water)
a giant green olive
BBQ potato chips, bread with avocado, sea salt, and berebere spice mix at 2am
brunch at red rocks: I had the Funghi pizza (mushrooms, fontina vegan cheese, parsley, garlic, cherry tomatoes)
snack at megan’s show: oreos
dinner: leftover redrocks pizza and a cabbage salad (cabbage, garlic, red onion, tomatoes, a vegetable i don’t know the name of, lemon juice, lime juice, salt and pepper)
drinks: budweiser (vegan- see company responses about vegan products)
fruit salad of peach, plum, and banana
multigrain bagel with roasted garlic hummus and tomato
handfuls of dried fruit and nut trail mix
cuban-themed meal, all recipes from ‘viva vegan’: arroz con coco (coconut rice); zesty orange mojo baked tofu; boiled yuca with lime-garlic-mojo sauce; cuban black bean soup with cashew crema; mojitos; dark chocolate; cafe con leche flan
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