sesame bagel with tofutti cream cheese. half of a grapefruit.
leftover enchiladas
snacks at departmental event: tjs dark chocolate covered pretzels, etc. etc. etc.
snacks at emily’s (mom’s) house: bite of a rotten apricot, delicious cornbread, a lot of red wine. hummus with whole wheat pita. tjs dark chocolate covered pretzels
breakfast: Cheerios with soymilk; coffee
lunch: salad with romaine lettuce, cucumber, peanuts, sunflower seeds, olives, a bit of Annie’s Goddess dressing, nutritional yeast, Bragg’s liquid aminos, fresh lemon, and dill; peanut butter pillow cookies
dinner at Papacitos: vegan burrito with seitan; frozen strawberry margarita; frozen lime margarita
bite of toast with raw beet+apple+carrot spread, with olive oil; last of the peanut butter pillow cookies
fiber one with banana and soy milk
iced raspberry green tea at fritz pastry
half a vegetarian burrito from chipotle
smoothie with frozen mixed berries, banana, spinach, soy milk; dried apricots
tons of hummus, pita, crackers, cherry tomatoes, baby carrots, bell peppers, broccoli at a reception
trader joe’s almond granola, first with a little bit of spoiled vanilla soymilk, and then with a whole bowl of unspoiled regular soymilk. pomegranite juice.
iced soy chai latte at fritz pastry
chipotle burrito
iced cinnamon rooibus tea at caribou coffee (i think this is the first time since we’ve started the blog that i’ve gotten something from a chain coffee shop…)
beer, i think it was flat tire maybe?
late dinner at pick me up cafe shared items: vegan pizza with this really amazing whipped tofu spread that i’m going to try to recreate, burrito with all kinds of veggies served with refried black beans and yellow rice, side salad. i also got a banana chocolate oreo milkshake and took sips of a plain chocolate oreo milkshake. phew, i’m definitely wishing that i hadn’t eaten quite so much.
breakfast: Nature’s Path organic flax plus multibran cereal and Joe’s toasted O’s oat cereal with soymilk; coffee
lunch: burritos on toasted flour tortillas with refried chipotle black beans (click for the recipe), fresh cilantro, fresh cherry tomatoes with slivered green and black olives, and spinach sauteed with garlic and olive oil
Saute the onion in canola oil on medium-high heat. After a couple minutes, add garlic, chipotle, and adobo sauce. After a couple more minutes, add the beans. Stir for a couple minutes, then mash the beans with a potato masher. Add the salt, pepper, cumin, and dill. Continue to fry, mixing in the water, for several minutes. Serve with fresh cilantro on top.
pieces of Elite bittersweet chocolate from Israel; chocolate chips
takeout dinner from The Standard: half a French Dip sandwich and half a Banh Mi sandwich
more snacks for Lost finale: peanut butter pillows (the recipe had been posted on the postpunkkitchen website, but I think it is no longer up… basically a firm peanut butter dough wrapped in a chocolate dough, then baked) along with dough; Brooklyn Brewery pilsner; whiskey and ginger
Marcy and Emily… we’re missing our last chance for a Lost reunion!
breakfast: peanut butter sandwich made with sprouted wheat berry bread
lunch: leftover whole food’s general tso’s vegan chicken and a slice of the sprouted wheat berry bread with cedar’s artichoke kalamata hummus (it’s nasty)
snack: original skittles
dinner: yesterday was our first harvest at the garden: radishes, arugula, lettuce and very small beet greens and swiss chard greens (from thinning). I haven’t used the radishes yet, but I will within the next few days. I used the rest of the ingredients to make tonight’s dinner. I made Portobellas Stuffed w/ Lemon Scented Quinoa and Arugula from the Post Punk Kitchen.
snack: tortilla with cedar’s artichoke kalamata hummus
raisin toast with earth balance. half of a grapefruit.
tortilla chips
enchiladas! inside: potato, onion, zucchini, tomatoes, oregano, cumin, red chili flakes, s/p. outside: mole sauce (see recipe in index) but i took a bunch of shortcuts. the original recipe is better but this took half the time.
skittles from easter care package
bagel with tofutti cream cheese
snacks at emily’s house: sweet potato chipotle soup from moosewood (see emily’s post), carrot cake (see emily’s post), cornbread. chocolate chip cookie from the other day.
breakfast: peanut butter sandwich
lunch: leftover duccini’s pizza
snacks: samples of whole food’s saffron israeli couscous (it was gross) and barley primavera. i bought a side of whole foods vegan general tso’s chicken and ate part of it
dinner: the last of the duccini’s pizza
everything bagel with tofutti cream cheese and tomato; fruit salad of pineapple, strawberries, mango; decaf coffee
rice with candied orange peel and carrots, almonds, pistachios; rice with currants, cranberries, golden raisins, salt and cumin; tomato/cucumber/pickle/green onion salad with lemon juice and sumac at a persian cooking demonstration
leftover pizza and carrot cake
goose island 312 at moody’s
raisin toast with eb. green tea.
leftover pad thai
half of a delicious grapefruit
vietnamese sandwich. 2 weird drink things, one with black eyed peas and one with taro fruit.
breakfast: Cheerios with soymilk; espresso
lunch: leftover pasta with alfreda sauce; cucumber slices; olives; salt and vinegar chips; espresso
Twizzlers at Iron Man 2
french fries with ketchup; mints
cornbread from Angelica Kitchen and red Charles Shaw wine at party at my future house
slice of black bean, spicy “chicken”, soy cheese pizza from Vinnie’s Pizzeria
raisin toast with tofutti cream cheese. green tea.
sesame bagel with sabra hummus.
snacks at departmental meeting: raw veggies, hummus, chips, salsa, etc.
leftover minestrone with pesto, saltines. leftover veggie quinoa.
chocolate chips, almonds, cashews. twizzlers, shoestring potatoes.
breakfast: Cheerios with soymilk; coffee
lunch: leftover black bean and sweet potato enchilada
original Skittles (in my defense, I could have INSTANTLY WON $10,000!!!); olives
dinner: leftover pasta with alfreda sauce; more leftover black bean and sweet potato enchilada; Brooklyn Brewery Pilsner
breakfast: mint tea and salty oatmeal
lunch: leftover raw collard green salad and leftover brown rice with collard greens.
snacks: soy latte from the place that shall not be named; Trader Joe’s non-pareils; Trader Joe’s multigrain sourdough bread with original hummus
dinner: whole wheat tortilla with artichoke kalamata hummus
cinnamon rhubarb muffins from freezer. mix of gingerbread and hazelnut black teas with ricemilk.
leftovers from irazu
twizzlers, shoe string potatoes from an easter package from my mom
a few bites of banana with peanut butter
tofu pad thai no egg from some thai place at argyle and broadway. p. good. stuffed portabella mushrooms that emily and her mom made (v. good!). if i remember correctly, the filling was almonds, tofu, leeks, fennel, thyme, soy sauce
chocolate chip cookies. see emily’s post.
breakfast: Cheerios with soymilk; coffee
lunch?: whole avocado with sea salt; ABC lemon poppyseed cookie
dinner: pasta with alfreda sauce (almost the same PPK recipe I followed last week, available here, but I added about 1/3 c of soy creamer); beet greens and stems sauteed with olive oil, sea salt, and black pepper
bagel with tofutti cream cheese. chocolate chai with ricemilk
burrito that i made in advance for work: dr. praeger’s curry burger sliced up, tomato, garlic sprouts, bbq sauce.
apple sauce cup
ants on a log
irazu! see emily’s post. i shared everything with her except i had my own banana chocolate shake.
breakfast: Cheerios with banana and soymilk; coffee
By the way, I looked at a box of normal Special K, and Stacey you’re right, it is not vegan… it has whey. The kind I had been buying (the “red berry” variety, with strawberries) is vegan though, at least in this region. Strange.
lunch from NY Dosas food cart: wheat crepe stuffed with potato and vegetables; sambar soup; coconut chutney; vegan drumsticks
Heineken, pineapple, orange slices, and melon (might have been cantaloupe, but it was sort of tasteless) at seminar
dinner: leftover raw kale salad with avocado; from Vinnie’s Pizzeria (Greenpoint, Brooklyn): garlic knots; vegan ham wheels; vegan peanut butter bomb (this was soooooo tasty… a brownie with a big heap of super fluffy peanut butter frosting, the frosting covered in a chocolate shell and caramel drizzle)
raisin toast with tofutti cream cheese. “chocolate chai” black tea with ricemilk.
bagel with hummus, tomato, garlic sprouts.
potato chips (ruffled)
leftover quinoa and minestrone with saltines, pesto
last of the brownies, thank god
breakfast: Cheerios with soymilk; burnt coffee
lunch from Giant Bagel Shop: toasted everything bagel with green olive tofu cream “cheese”
tropical Skittles
dinner: raw kale salad (kale massaged in olive oil, Bragg’s, nutritional yeast, onion, avocado); biscuits (click for the recipe) with leftover mushroom gravy
Combine dry ingredients. Cut in shortening. Once the shortening is distributed (mixture should resemble crumbs), add the soymilk. Toss on floured surface, and roll to about 1/2 inch thick. Cut circles (a drinking glass works well) of dough, and place on a greased cookie sheet. Bake at 450F for 10-12 minutes.
espresso
Jack Daniels and PBR at Zablowski’s ($2 PBRs). Bass Ale (vegan according to Barnivore. This is one of the beers that I heard wasn’t vegan when I first became vegan, so maybe more research should be done) and whiskey+ginger+lime at Zebulon.
late-night biscuit
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