breakfast: coffee; toast with Earth Balance

lunch: leftover avocado pesto pasta; one tahini-lime cookie

bread with leftover avocado pesto; jalapeño + red pepper tortilla chips with salsa and homemade guacamole (avocado, fresh tomato, fresh cilantro, sea salt, minced red onion, lime)

Żywiec porter

dinner: mini seitan tamales (click for the recipe), served with vegan sour cream and fresh cilantro

coffee; brownie batter and frosting while making birthday brownies

breakfast: rye bagel with earth balance; tea and pretzels provided on plane ride back to DC

lunch: leftover curried beans (not sure what type..they sort of look like chickpeas, but they are much darker) with rice and a tomato (made by someone in my office)

snack: english peas! and  dark chocolate with espresso coffee (chocolate santander is the brand)

dinner: corn; pizza strip; oriental rice snacks

toasted homemade bread with apple butter and cinnamon; peach

whole wheat tortilla with hummus, tomato, avocado; smoothie with fresh peach, frozen blackberries, frozen banana, soy milk, water

chunks of energy from whole foods bulk (3 flavors, at least one contains honey); red delicious apple

leftover lentils, rice, kale, and tahini sauce; dogfish head 60 minute ipa

peach; chocolate chips

smoothie with mango, raspberries, strawberries, oj.

last of the lentil soup (thank god). sauteed collards.

sloppy joes, inspired by emily! i looked up recipes online but realized that what i really wanted was basically bbq, so i improvised a recipe based loosely off of the one in vegan planet (i always do things in a different order than that recipe and i spiked it with rum instead of bourbon). then i added water and tvp. it turned out really really well. i put it in a medici bun and sauteed some kale to go on the side.

sandwich on tjs sesame bagel: tjs regular hummus, avocado, tomato.

bowl of granola with ricemilk.

blueberry raspberry muffin from freezer.

another bowl of granola with ricemilk.

I separately chanced upon two cool vegan bakers yesterday, and today checked out their websites, which are quite awesome:

That’s One Tough Cookie and My Yellow Bird Bakery (the latter baker/chef also won the most recent Veggie Conquest)

I feel inspired. Not that that reflects on anything that I ate today. Maybe later?

brunch: oatmeal with sea salt, strawberries, blueberries, crushed pecans, and a bit of soymilk and Earth Balance

tahini-lime cookies; coffee

dinner: sauteed spinach with garlic, olive oil, and sea salt; sandwich with fake turkey slices, Veganaise, tomato, and raw spinach

homemade granola with ricemilk.

leftover lentil soup with last of the bread. collards.

handful of cashews

tjs soy nuggets with bbq. collards.

breakfast: part of an onion bagel and a sourdough bagel with earth balance; grapes; sauteed veggies (onion, mushrooms and red pepper)

lunch: pretzels, banana, 1 pea, more grapes, rice cakes, almonds

dinner: fruit salad (grapes, blueberries, watermelon, apple), pasta salad (rice pasta-shells, artichoke hearts, brocolli, peppers, celery, mushrooms olives), grilled corn, bbq tofu in a hotdog bun with ketchup and mustard, grilled onion, potato chips

dessert: so delicious neapolitan ice cream sandwich

drinks: stoudt’s fat dog- imperial oatmeal stout (vegan- see company responses about vegan products); sam adams summer ale (vegan according to barnivore.com)

homemade granola with ricemilk. oj.

leftover lentil soup. collards. bread toasted with olive oil, s/p

tiny bit of granola

dinner buffet at standard india. all of their food is clearly marked as vegan or not, which is amazing.

breakfast: coffee; graham crackers

lunch: leftover rice with sauteed string beans and olives

dinner: BBQ tofu sandwich from The Standard (BBQ tofu and potato salad on amazing bread); a red plum

tahini-lime cookies and cookie dough; water with lemon; water with lime (I hadn’t really considered reporting these before… does the citrus make it a food?); Brooklyn Brewery Pennant Ale ’55 (vegan according to Barnivore)

breakfast: apple with peanut butter; peanuts

lunch: leftover pasta salad; leftover curried beans with quinoa; carrot; more peanuts

snack: soy latte

dinner: leftover jambalaya and a toasted roll (from marvelous market) with hummus, lettuce and arugula (from the garden) and a tomato

snacks/drink on airplane to RI: pretzels, sprite and a heineken (it was southwest’s birthday so they gave out free drinks)

toasted homemade bread with peanut butter and banana

everything bread, homemade hummus, tomato, carrot; valencia orange

peach; carrot, spinach, hummus

amy’s low-sodium minestrone soup; steamed kale with balsamic and sea salt; last piece of everything bread

oatmeal-coconut-dark chocolate cookies from this recipe, substituting 1 tbsp ground flax and 3 tbsp water for the egg. they were really, really good.

(between having the everything bread and super garlicky hummus each twice today, i definitely over-garlicked and had a period of regret. anybody have good advice on getting rid of that lingering garlickiness?)

muffins: cinnamon rhubarb muffins, but with raspberries and blueberries instead of rhubarb

you guys i made granola for i think THE FIRST TIME EVER and it turned out so super awesome!!! it was crunchy and clumpy. i used this recipe, except i didn’t have any wheat germ or oat bran. served with ricemilk.

leftover lentil soup. wheat bread toasted with olive oil, salt, pepper. sauteed collard greens.

more toasted wheat bread with olive oil, salt, pepper.

dinner at a friend’s “peruvian food orgy”: some sort of delicious fried rice with mushrooms, boiled potatoes, mango salsa with jalapenos, a pickled salad which i believe contained artichokes, hearts of palm, and some sort of mushroom. sooooooo good. white wine.

gin and tonic at a friend’s graduation/birthday party.

breakfast: oatmeal with sea salt; espresso

lunch: baba ghanouj sandwich from the place across from the Mamoun’s (sorry I don’t know your name, place across from Mamoun’s); stuffed grape leaf

ABC lemon poppyseed cookie

dinner: green beans, red onion, garlic, and toasted almonds sauteed in olive oil, hot chili oil, vegetarian oyster sauce, Bragg’s, and coriander, served on white rice with Sriracha hot sauce; Brooklyn Brewery Pennant Ale ’55 (vegan according to Barnivore)

toasted homemade bread with peanut butter and banana

everything bread from freezer, homemade hummus, tomato, carrot; valencia orange

sweet potato-carrot-guava muffin; smoothie with mango, frozen banana, soy milk

last of roasted tomato soup; everything bread; steamed kale with ginger-miso dressing

banana with chocolate soynut butter

$2.50 gin & tonic at barflys

tjs sesame bagel with peanut butter. oj.

leftover lentil soup. collard greens, sauteed in olive oil and tamari. fresh “whole wheat country bread” from medici.

smoothie with mango, blueberry, oj.

handful of cashews

leftover rice pudding. red wine.

breakfast: oatmeal with sea salt; espresso

lunch: leftover pasta with olive/tomato sauce

dinner: slice from Vinnie’s with garlic knots ON TOP OF IT, plus EXTRA GARLIC (I wasn’t planning on buying pizza yet again today, but I could not resist this special); chopped parsley and walnuts tossed in Bragg’s liquid aminos, olive oil, and nutritional yeast

chocolate éclair made by Vegan Treats

breakfast: work bought me a peppermint tea latte (yum!)

lunch 1 provided by work: rice with veggies (mainly squash mixed with curry and other spices)

lunch 2: almonds and peanuts; leftover quinoa with broccoli and crispen’s beans

dinner: oriental rice snacks

drink: modelo especial (vegan according to barnivore)

toasted homemade bread with apple butter and cinnamon; peach

whole wheat tortilla with homemade garlic hummus, tomato, avocado, spinach; valencia orange; dried mango

toasted Os with soy milk; peach & banana; handful of animal crackers; handful of raisins

brown rice, potato, spinach, green beans, tofu, indonesian instant peanut sauce, indonesian sweet soy sauce

dried pineapple; fresh ginger tea

honey os with ricemilk. oj.

leftover pumpkin soup from last week (probably a mistake). tjs soy nuggets with bbq sauce.

dinner: lentil soup with fresh sage and ginger, which turned out really well

Click for the recipe.

sauteed collards. also a rice pudding to which i will not post a recipe because it turned out less than optimal. but the ingredients were rice, coconut, almond bits, diced dates and coconut milk.