tjs sesame bagel with tofutti cream cheese. oj.
leftover black bean soup with tortilla strips. chard with tamari.
snacks at departmental event: chocolate covered pretzels, chocolate covered espresso bean (just one), chips and guac, pb filled pretzels, etc. etc. white wine
most of another sesame bagel with tofutti
red wine
breakfast: cinnamon shredded wheat with almond milk; coffee from Oren’s Daily Roast
lunch: leftover pasta with tomato sauce and lentils; Mexican hot chocolate snickerdoodle cookie
original Skittles
dinner: homemade bread with romaine lettuce and tempeh “chicken” salad; salad with romaine lettuce, fresh lemon, nutritional yeast, Bragg’s, and a bit of Annie’s lemon & chive dressing; Magic Hat Wacko summer ale (vegan according to Barnivore)
chocolate chip cookies and cookie dough (click for the recipe)
Mix the Earth Balance, sugars, and vanilla in a mixing bowl. In a separate small bowl, whisk the corn starch in the soymilk (this serves as replacement for the eggs), then mix into the mixing bowl. Once the wet ingredients are well mixed, mix in the dry ingredients (salt, baking soda, and flour). Then add chocolate chips. Bake at 350F for 12-14 minutes.
breakfast: soy latte from a place that shall not be named
lunch: leftover stir fry from last night
snack: CVS brand fig bars (Fig Newtons are not vegan)
dinner: mac and cheese (recipe from Veganomicon) and borscht
cinnamon rhubarb muffins. oj.
leftover black bean soup with fried tortilla strips
gala apple and creeeeeeeamy peanut butter
another muffin
curry at a friend’s house: eggplant, sweet potatoes, bok choy, a few mushrooms with masaman from a can with ginger, garlic, peanut butter, and tons of coconut milk. i should get into this whole curry in a can thing, it turned out way better than all of my laborious efforts in the direction of ‘real’ curry
breakfast: homemade bread with Earth Balance; espresso; spoonful of tempeh “chicken” salad; half a Mexican hot chocolate snickerdoodle cookie
lunch: vegan mozzarella cheese melted on Italian bread with tomato sauce; coffee
olives; celery; crackers and wheat thins with roasted red pepper hummus; boiled potato slices with vegan cheese and cherry tomato; Prosecco (may or may not be vegan)
dinner: spaghetti with lentils; spaghetti with tomato sauce; broccoli rabe with garlic; asparagus; eggplant and mushrooms; red wine (may or may not be vegan)
more Mexican hot chocolate snickerdoodle cookies
breakfast (if you can call it that): leftover pizza from Redrocks and a banana. I need to start eating healthy (or at least not eating pizza and okara burgers for breakfast). I keep using the excuse that because i’ve recently moved i haven’t had time to cook/ shop for food, but i need to stop using that excuse.
snacks picked at the garden: arugula, chives (including the flowers), radish greens (i’m not sure if people really eat these, but i liked them)
snacks when i got home from the garden: chocolate chips, banana and cedar’s lemon zest hummus (it’s gross) with cedar’s “whole wheat” 5 net carb wraps (although I was very skeptical of these wraps- what wrap has 5 net carbs- they were buy one get on free and i couldn’t resist). the wraps taste like the wraps we bought in austin- a lot of gluten.
dinner: vegetable stir fry (frozen peas, fresh asparagus from the farmer’s market, carrots, red onion, pressed garlic, tofu, re-hydrated shiitake mushrooms, sriracha, vegetarian oyster sauce, soy sauce, sesame oil, rice vinegar, brown rice, leftover white rice. garnished with fresh arugula and chives from the garden.
here’s another crappy picture (this one was actually taken with a camera (a very old one) instead of a cellphone):
post dinner snack: a handful of peanuts (thanks shelley) and some more cedar’s lemon zest hummus and cedar’s wraps
toasted oatmeal bread (heb) with peanut butter and banana
last tempeh-walnut “chicken” salad wrap (’1,000 vegan recipes’); small gala apple
carrot; banana coconut guava muffin; animal crackers; medjool dates from fiesta bulk; small gala apple
dinner at friends’: homemade bread dipped in olive oil with black pepper, sea salt, oregano; stir fry with onion, garlic, ginger, homemade tempeh, mushroom, eggplant, carrot, swiss chard, rice vinegar, bragg’s, turmeric, on top of brown rice with nutritional yeast and hot sauce on top; coconut rice with cinnamon and nutmeg; cantaloupe; a delicious cocktail with ingredients that i completely forget (i know it had drambuie and i think whiskey), homebrewed dark belgian-style ale
happy mothers day, everybody
raisin toast with tofutti cream cheese. last of the sweet potato crepe filling with sauce.
last of the ginger miso soup. sauteed chard with tamari.
cinnamon rhubarb muffins (i used fresh rhubarb and raspberry soy yogurt this time; see previous post for the recipe)
black bean soup with fried tortilla strips
i used the cooking liquid from the black beans, but you could also just add water or, better yet, broth. saute the onion and celery with the herbs and spices for about 5 minutes. when the veggies are softened a bit but still a little crunchy, add the canned tomatoes and then throw the whole thing in with the beans and whatever liquid. bring to a simmer. salt and pepper to taste. while the soup is simmering, cut the tortillas into short thin strips and fry them in canola or veggie oil (you’ll need quite a bit of oil). when they are brown, lift them out of the pan with a spatula, put them on a paper towel to soak up excess oil, and salt them. when the veggies are soft, take the soup off of the stove and let it cool for however long it needs in order to not explode in your blender. blend the soup until smooth (the best way is to blend the solid parts first and add liquid slowly). stir in the cilantro and green onions. garnish with the fried tortilla strips.
brunch: oatmeal with soymilk, brown sugar, and dried papaya; soy latte
peanuts; more dried papaya; bread dough while making bread (click for the recipe)
Combine yeast with warm water and stir to dissolve. Let sit for a couple minutes, then add a splash of maple syrup. Let sit a few more minutes (you should see it start to froth up).
Mix flour, salt, and seeds in a bowl. Add the yeast mixture, the rest of the maple syrup, oil, and water, and knead. Add enough water so that you can knead all the flour into the dough without the dough sticking to your hands (a little bit of sticking is okay after this first mixing). If the mixed dough is sticky, add a bit more flour; if it seems dry or if you can’t knead all the flour in, add more water. After the dough is well mixed, spread a thin layer of olive oil on the surface of the dough, cover with a damp towel, and let rise at room temperature or warmer (a sunny windowsill is nice).
After rising (as long as you want… about 45 minutes is good), punch the dough down and knead (about 10 minutes? Less if you knead like you need it). If it sticks to your hands, sprinkle whole wheat flour on the kneading surface and knead it in (repeat until it is no longer sticky). After kneading thoroughly, separate the dough into whatever loaves or rolls you are baking. Let rise like this for another 15 minutes or so (it will rise more in the oven).
Bake at 425 until the outside is brown and it makes a hollow sound when hit (30-35minutes).
dinner: tempeh “chicken” salad (recipes for the chicken salad and for the homemade vegan mayonnaise that it calls for from 1,000 Vegan Recipes… thanks Emily!) with romaine lettuce on homemade bread
Mexican Hot Chocolate Snickerdoodle cookies and cookie dough (recipe available here); soymilk and almond milk
breakfast: i don’t have much food in the house, so i resorted to an okara burger with vegenaise and peanuts (thanks shelley)
lunch: chocolate ships
dinner with my brother at Redrocks Pizzeria: mixed green salad with lemon vinaigrette (the server confirmed it was vegan) and the Funghi pizza (mushrooms, fontina they let me substitute another topping for the fontina- i chose more mushrooms, parsley, garlic, cherry tomatoes, added in: vegan cheese. they wouldn’t let me substitute vegan cheese for real cheese) from. Their crust is really good, but the pizza is expensive.
drinks: budweiser (i have received email confirmation from them that their regular budweiser is vegan..see previous post) and dos equis (vegan according to barnivore- because this was posted just 10 months ago, i believe it’s true)
cornflakes with almond milk; grapefruit; medjool dates from fiesta bulk
tempeh-walnut “chicken” salad wrap (recipe from ’1000 vegan recipes’) with raw kale; small gala apple; banana coconut guava muffins. the muffin recipe started out as the banana-walnut breakfast muffins from ’1000 vegan recipes’ but i changed almost everything. john shaw has endorsed this muffin as “one of the best things i have ever eaten.” click here for the recipe
combine flour through coconut in large bowl and bananas through oil in smaller bowl. add wet to dry and add apple juice as needed to just moisten the dry ingredients (don’t overmix). fill 12 muffin tin compartments halfway, then add a slice of guava paste to each, and fill the rest of the way. bake ~22 minutes and let cool to the point that the guava oozes but doesn’t burn your tongue!
decaf soy cappuccino at medici; small gala apple
dinner at a friend’s: tons of tortilla chips and salsa; chickpea crepe; garlicky kale; half a sierra nevada ipa
newman Os, almond milk
raisin toast with tofutti cream cheese.
sweet potato crepe filling with coconut sauce. steamed broccoli with tamari.
the rest of my chocolate-coconut sauce that i put on bananas the other night
vietnamese sandwich. weird drink thingie
twizzlers and jelly bellies at a movie
cornflakes with raisins and almond milk; grapefruit
tempeh-walnut “chicken” salad wrap (recipe from ’1000 vegan recipes’) with raw kale; small gala apple
vegan glazed donut at mlis capstone poster session (i think it was from whole foods); cashews from heb bulk (thai curry, mesquite bbq, spicy cayenne, black pepper); simply orange oj
leftover chili and cornbread, soy yogurt; dried pineapple; grapefruit; animal crackers
sierra nevada ipa; newman Os
raisin toast with tofutti cream cheese.
flatbread with sabra hummus. spinach pie from the library cafe.
delicious raspberry chewy candy from a co-worker
bite of vosges mushroom chocolate from same co-worker
ginger mushroom miso soup
heat sesame oil in a medium sized pot. when it’s hot, add the ginger and pepper flakes and stir until ginger is brown. add the onions and mushrooms; sautee until onions are soft and mushrooms release their liquid. add tamari and stir for a minute or two (i like the taste of tamari when it’s been cooked or even burned a little, that’s why i added it early). add the vegetable broth and then the miso. salt and pepper to taste.
steamed chard
curly fries with catsup and a gigantic gin and tonic at a departmental event.
bananas covered in melted chocolate with toasted coconut
breakfast: Nature’s Path flax plus red berry crunch cereal with soymilk; dried apricot; espresso
lunch: peanut butter and strawberry jam on 10-grain bread; leftover burrito from yesterday
Skittles
Does anyone else justify their Skittles purchases with fantasies of all companies removing animal-derived ingredients from their products after gelatin-free Skittles sales skyrocket? All because of you??
roasted peanuts; the last, straggling cashew from Emily; dumplings with soy sauce; last bit of wild rice salad
dinner: leftover kidney beans and wild rice dish (thanks Michael, Michael, and Jonah); spicy chocolate pudding (silken tofu, soy creamer, cocoa, maple syrup, vanilla, lime, and cayenne, all to taste)
breakfast: salty oatmeal
lunch: leftover asparagus shiitake risotto
snacks: almost an entire package of double stuffed oreos, a lot of sunflower seeds
dinner: the last of the asparagus shiitake risotto
drink: magic hat’s new seasonal beer, vinyl, while watching the play “Mikveh,” which was really good. Magic Hat says their beer is vegan, but they only talk about dairy and meat (not honey). I emailed them to confirm what ingredients are in their beers. I will post their response, if i receive one.
cornflakes with raisins and almond milk; grapefruit
coffee from anderson’s (kenya)
tempeh-walnut “chicken” salad wrap (recipe from ’1000 vegan recipes’); small gala apple; cool mint chocolate mini cliff bar
carrot; handful of old trail mix; last two banana chocolate chip muffins from freezer
leftover chili and cornbread, soy yogurt; mango accidentally frozen and thawed (ew); dried pineapple
lots of dark chocolate covered things from central market bulk
final blueberry muffins from freezer (thank god, these are still the weird ones in which i forgot the flax seeds) with tofutti cream cheese.
leftover sweet potato crepe filling with sauce. sauteed broccoli.
french fries with catsup at jimmy’s, the local tavern. plus a few sips of beer.
carrots and sabra pine nut hummus
snacks at recital reception: sweet potato corn chips and salsa, wheat thins, red wine
medici raisin toast with earth balance. ricemilk.
i can’t do any crazy business like a shoulder stand, but i can have some purple hairs!
toasted oatmeal bread with peanut butter and banana
tempeh-walnut “chicken” salad wrap (recipe from ’1000 vegan recipes’); gala apple
guava pear muffin; grapefruit; animal crackers
leftover chili and cornbread with soy yogurt; dogfish head 60 minute ipa; watermelon
last of dark chocolate covered dried fruits and nuts from easter
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