bread some with earth balance, some with horseradish hummus and some with chipotle hummus

banana

sadza and collard greens

tomato, cucumber and onion salad (with white vinegar and salt)

iced tea

beer: ithaca nut brown (i confirmed with the company that it’s vegan) and bell’s kalamazoo stout (i thought i had confirmed that their beer is vegan, but it looks like i didn’t.  the kalamazoo stout  is vegan according to barnivore, but i just sent an email to confirm)

trader joe’s belgian dark chocolate non pareils

more bread with horseradish hummus (a lot more)

gingerbread french toast, which was improvised based on what was available. i thought it turned out excellent, but the other two people who were eating it definitely liked it less than i did. they were both non-vegans and i think may have had slightly higher expectations for french toast. anyway, here is the recipe

toast with hummus and tomato; cowboy cookie

apple; chocolate and mint tea with soymilk

dinner at a friend’s house: homemade whole wheat linguine with five-minute tomato sauce from 101cookbooks; swiss chard with raisins and olives; chocolate cake from ‘the vegan table’ with strawberry preserves and fresh strawberries; red wine

bagel with tofutti cream cheese. oj.

quinoa with leftover minestrone garnished with homemade pesto from the freezer and saltines

dr praegers bombay burger on an english muffin with tomato, garlic sprouts, bbq sauce

more brownies, god

breakfast: Nature’s Path organic flax plus multibran cereal with soymilk

lunch: leftover pasta with vegan Parmesan, nutritional yeast, sea salt, pepper, and Earth Balance; espresso

iced coffee at Gorilla Coffee

red (cranberry?) lemonade at apartment interview

dinner: roasted tofu (tofu cubes roasted in Dutch oven with olive oil, tarragon, oregano, salt, pepper, red pepper flakes, maybe some other herbs, quartered onion, and big garlic chunks); mashed potatoes (boiled potatoes mashed with soy creamer, Earth Balance, soymilk, salt, and pepper, all to taste) with mushroom gravy (click for the recipe); kale sauteed with garlic and olive oil; Brooklyn Brewery Summer Seasonal

breakfast: horseradish hummus with bread and kashi autumn wheat cereal

grapes strawberries pineapple blackberries

trader joe’s belgian dark chocolate non-pareils

sadza and collards, salt and vinegar chips (3/4 of a sharing size bag)

beer: ithaca cascazilla and cold front (both vegan according to the company)

white tea and raisin toast with tofutti cream cheese while i was waiting to see emily run by me at the half marathon! yay!!

oj

last of the asparagus soup (i realized i forgot to mention that i was garnishing with fried leeks–i just coated them in flour and fried them in oil, then salted them. it added a lot to the soup). leftover quinoa.

carrots with hummus

more brownies all throughout the day

minestrone soup made by my roommate and her friend. saltines.

beer

breakfast: shredded wheat with soymilk; espresso

lunch: melted Follow Your Heart mozzarella, chickpea mash (chickpeas fried with olive oil, curry, salt, pepper, red pepper flakes; then mashed with a fork and a bit of water), romaine lettuce, and cucumber on multigrain bread; orange juice

pita chips; Dogfish Head Raison D’Être

dinner: spaghetti with tomato sauce; frozen green beans, peas, and artichoke hearts sauteed with onion, rosemary, salt, pepper, red pepper flakes, and olive oil

Soy Dream butter pecan ice cream

banana; lemon corn “waffles” from ‘vegan with a vengeance’ (turned out more like a pile of waffle scraps but still very tasty) with blueberries, blackberries, raspberries; orange juice

toast with roasted garlic hummus and cherry tomatoes; carrot; orange juice

dinner made by my mom: bread; spinach salad with balsamic vinaigrette; whole wheat spaghetti with marinara and soy meatballs (trader joe’s); tofutti cutie

aveda comforting tea at a friend’s

trader joe’s dark chocolate covered pretzels and soy milk

sesame bagel with tofutti cream cheese. oj.

lemon cornmeal poppyseed waffles from emily’s cookbook (i forget which one but i’m sure she’ll post it). they turned out slightly strange, but i think in the end we figured out why. our next waffles are going to be the culmination of western civilization, i’m pretty sure. raspberries, blackberries, blueberries. oj.

carrots and hummus

brownies from this recipe, except i added 1/3 c. peanut butter. they turned out awesome, even if they are possibly the least healthy thing i’ve ever baked. i even used white flour!

leftover asparagus soup and leftover veggie quinoa

miller lite, i actually drank almost a whole cup in total i think

more brownies

gin and tonic at jimmy’s

breakfast: cinnamon shredded wheat with hemp milk; coffee

lunch: leftover Israeli couscous with roasted eggplant, squash, spinach, and tomato dish; tangerine

dinner at Piola: spaghetti with tomato sauce and basil (this item wasn’t even on the menu, and then they brought it out covered in cheese so I had to send it back, plus then they kept asking if I wanted Parmesan cheese on it. Not the best place for a vegan.); wine (may or may not be vegan)

OB beer (may or may not be vegan) at J’z karaoke bar

heb brand toasted oat cereal with soy milk and ground flax; grapefruit

small gala apple, graham crackers

assorted samples at central market (including a tiny pb&j sandwich on magic pop)

last pinto bean burger with chile-lime mayo, lettuce, tomato on toasted counterculture bun; last of the harissa pasta

carrot; ginger harvest trail mix from wheatsville

green machine naked juice at austin airport; lightly salted peanuts on plane

peanut butter and blackberry sandwich on counterculture bun; late night snack of pita, hummus, cherry tomatoes, trader joe’s bite-sized everything crackers; stacey’s pita chips; pomegranate juice

bagel with tofutti cream cheese. oj.

red curry from the snail via a coffee shop on campus.

leftover asparagus soup and quinoa.

skittles

red wine.

click here

breakfast: shredded wheat with hemp milk; espresso

lunch: leftover cannellini hummus with pita bread; leftover salad (raw kale, heirloom tomatoes, and cucumber tossed in olive oil, fresh lemon, Bragg’s liquid aminos, and nutritional yeast); icky coffee

in lieu of dinner, snacks before and at Cirque du Soleil (vegan, I think, unlike most circuses): more hummus and pita; animal crackers; SweetTarts; Swedish Fish; popcorn; gum (may or may not be vegan)

late night snack: a few bites of Israeli couscous with eggplant, squash, tomato, and spinach dish

cinnamon rhubarb muffin from freezer. oj.

tjs sesame bagel with sabra pine nut hummus.

carrots and hummus. iced tea (made with liptons) + ricemilk

asparagus soup loosely based on this recipe, except i forgot the cashews and added a ton of ginger instead of garlic. quinoa with leeks, eggplant, pea pods, tamari, oj, sesame oil, a bit of agave.

breakfast: cinnamon shredded wheat with almond milk; coffee

lunch: leftover brown rice with kidney bean, spinach, carrot, and red bell pepper stir fry (thanks Jonah and Michael)

animal crackers

dinner: cannellini hummus (click for the recipe); sweet potato fries (peel, wash, and cut sweet potatoes, toss in olive oil, sea salt, and pepper, and bake at 450F for about 25 minutes, flipping once); salad with raw kale massaged in olive oil, sea salt, and pepper, with heirloom tomatoes, kirby cucumbers, and fresh lemon; carrot sticks;

chickpea crepes (click for the recipe); last couple chocolate chip cookies and cookie dough; Brooklyn Brewery summer ale; sip of Magic Hat Wacko summer ale

breakfast: free coffee from work with soy milk and CVS fig bars

medicine: CVS brand Children’s Ibuprofen (liquid)- I don’t think any of the pills are vegan

lunch: mac and cheese

snack: the end of the CVS fig bars

more medicine

dinner 1: mac and cheese

dinner 2: Eva and Shelley made an amazing meal and shared it with me.  It was wild rice with lentil/potato curry and garlicky collard greens

snacks: i ate some of Nate’s reduced fat wheat thins and I had some lemon zest hummus with tortilla

cinnamon rhubarb muffin (except this one didn’t have any rhubarb in it! i need to get better at mixing) from freezer. oj.

leftover black bean soup with tortilla strips. last of the chard with salt.

carrot sticks and sabra hummus

last of the black bean soup and a tortilla (i ran out of the fried strips so i just used a regular tortilla). asparagus, sauteed with salt and pepper. we’re starting to get the really tender thin stalks of asparagus here, which is super exciting.

chamomile tea

breakfast: toasted homemade bread with Earth Balance; espresso from Oren’s Daily Roast

lunch: sandwich with homemade bread, romaine lettuce, and tempeh “chicken” salad; chocolate chip cookies

dinner: linguine (tossed in a bit of olive oil, salt, and pepper) with alfreda sauce (recipe from post punk kitchen, available here), with parsley on top; broccoli rabe (rinse, then heat for about 4-5 minutes in a covered frying pan to let steam with the water, then add a bit of olive oil, salt, and pepper to saute for a few minutes); Brooklyn Brewery’s summer ale (vegan according to Barnivore); another chocolate chip cookie