blueberry muffin from freezer with earth balance.

lunch fit for a king: leftover sweet potato crepe filling with leftover cashew-coconut-cilantro sauce. sauteed broccoli. leftover miso soup.

delicious vegan smoores brownie from bleeding heart bakery. i think they opened a new store or something, because i remember them having mostly brunchy pastry things like muffins, but this time most of the case was filled with chocolate things, and furthermore most of those things were vegan. it was a tough decision!

leftover miso soup. dr. praeger’s curry burger on a toasted english muffin with bbq sauce. i like the tjs masala burger better.

breakfast: Nature’s Path blueberry-cinnamon “Optimum” cereal with banana and soymilk; coffee from Oren’s Daily Roast

lunch: peanut butter and jelly on multigrain bread; leftover wild rice salad

dinner: raw kale salad (kale, cherry tomato, avocado, Bragg’s liquid aminos, olive oil, nutritional yeast); Boca burger on 7-grain multigrain bread with Earth Balance + nutritional yeast “cheese”, red pepper + eggplant spread, mustard, ketchup, green onion, and cherry tomatoes; half a Tatra beer

licorice spice tea; tahini-lime cookies and cookie dough (recipe from Vegan Cookies Invade Your Cookie Jar)

oatmeal with peanut butter, banana, and almond milk

vegan oatmeal chocolate chip cookies from the texas libraries association bake sale

tempeh-walnut “chicken” salad wrap (recipe from ’1000 vegan recipes’); apple and nature valley oats ‘n honey granola bar (contains honey) that i got for riding my bike on bike to work day

leftover chili and cornbread, soy yogurt; small navel orange

peanuts and cajun style fries from five guys and a not-tella almond milk babyshake from toy joy: there could not be a better post final exam reward!

half a sparkling pomegranate izze with gin

english muffin with earth balance and honey.

leftover soup

gala apple with tjs creamy peanut butter

lemonade at medicis

crepes with curried sweet potatoes. i used the chick pea flour crepes from the voluptuous vegan, and jon had the filling and sauce recipes from vegan with a vengeance, except that i used my already-made garam masala rather than the seasonings suggested by the recipe. it turned out great, i ate way too much.

oatmeal with banana, agave, almond milk

tempeh-walnut “chicken” salad wrap (recipe from ’1,000 vegan recipes’); small navel orange; last guava coconut bar

afternoon snacks: carrot; mini raw revolution cashew bar; samples of magic pop with peanut butter, gluten-free pretzels, whole wheat and multigrain tortillas, dark chocolate sandwich cookies all at central market; sample of almond butter at natural grocers

leftover chili and quinoa cornbread with extra soy yogurt on top; grapefruit. the chili turned out unbelievably spicy, almost painful to eat, due to the pungency of the chili powder i have which is from an indian grocery store. it hurts so good!!

abc luscious lemon poppyseed cookie; fresh ginger tea

honey os with ricemilk.

bagel with hummus from einstein bagels on campus

part of a bag of sour patch kids. i like these more than i remembered, especially the red ones

miso soup with asparagus and tofu

Click for the recipe.

saltines

grapefruit; toast with earth balance; good earth chai tea with honey and almond milk

whole wheat tortilla with last of the muhammara, tofu, and romaine; small navel orange; lots of animal crackers

three-bean chili from ’1,000 vegan recipes’ and quinoa skillet bread (with several substitutions including soy yogurt for the custard top) from 101cookbooks

watermelon, grapes, dried pineapple

leftover pinata skittles; pearl beer; new belgium fat tire (in a can!) at stubb’s

blueberry muffins from freezer with earth balance. i’m out of orange juice ):

leftover baba ganouj, lentil soup and pita from the other night

first smoothie of spring! mango, strawberry, raspberry, peaches, oj (i borrowed some of andrea’s), rice milk.

another blueberry muffin

grapefruit; toast (heb brand oatmeal bread, contains honey) with earth balance

1/2 cup coffee with almond milk and cinnamon; samples of corn tortilla and flour tortilla at heb

leftover trader joe’s indian fare bengal lentils with white rice and silk plain soy yogurt; mango

rest of coffee; fiesta honey graham crackers (contains honey); rest of surf sweets sour worms and gummy swirls

uno de mayo potluck: i made spinach tofu enchiladas with the chile-chocolate mole from veganomicon; other people brought: corn tortillas, guacamole, black bean salad, cactus salad, jicama-mango salad, spicy cabbage-carrot salad, strawberries and whipped cream (for me there was foamed soy creamer); vodka mojito, left hand 400 pound monkey ipa, new belgium ranger ipa, tecate with lime, shot of bootleg mezcal from mexico (no worm); skittles from the pinata

honey os with ricemilk. oj.

several double stuff oreos throughout the day

lunch at some random place on the southport corridor, i forget what it’s called. i had a boca burger with grilled green peppers and a portabella mushroom on top, served on tomato foccacia with tots (!!!!!!) on the side. i ate it with heinz catsup, one of the few foods containing hfcs that i still eat regularly. i think that the organic kind uses sugar, for what that’s worth. can you have organic hfcs?

dinner was a mix of take-out from the ethiopian diamond (red lentils, yellow split peas, cabbage, string beans and potatoes, salad) and some thai place (masaman curry, red curry).

red wine

cornflakes with banana, ground flax, almond milk

whole wheat tortilla with tofu, muhammara, romaine, black olives; small navel orange

carrot; animal crackers

trader joe’s indian fare bengal lentils (“best before” date october 2008 but still good), white rice; mango

iced coconut green tea with agave and dogfish head 60 minute ipa at the steeping room happy hour; half of a mary louise butters coconut vegan brownie

one back to nature triple ginger cookie; smoothie with frozen strawberries, banana, peanut butter, almond milk; few pieces of a sweet sesame seed bar from the dominican republic

happy last day of april, everyone

my blueberry muffins turned out weird this time, and i just realized it’s because i forgot the flax seeds! i found the ground flax and water mixture in my fridge this morning (i usually put it in there for a few minutes, i forget where i saw to do that)

blueberry muffin with earth balance. oj.

another muffin

toasted english muffin with white bean spread

another muffin

glass of chardonnay at handlebar, which i actually ended up having to pound down because of poor time planning by yours truly.

sultan’s market in wicker park to combat the weird mid-evening drunkenness: baba ganouj with pita, lentil soup

breakfast: banana and a slice of chocolate chip pumpkin spice bread

snack: pretzels

lunch: leftovers from Everlasting Life

more snacks: pumpkin seeds and another slice of chocolate chip pumpkin spice bread (I have eaten about 12 meals in the last 24 hours, what’s wrong with me? maybe it’s because i’m moving today and i have done everything i can to avoid packing)

dinner: leftovers from Everlasting Life. I am almost finished with them, but I saved a little to have to tomorrow

drinks: Miller High Life from Wonderland (I previously confirmed with the company that it is vegan.  in case you forgot, here is their response.  maybe we can figure out a way to store this information?)

Thank you for contacting MillerCoors.

MillerCoors does not use any animal by-products in our brewing process, nor are there any animal sources used in our packaging. Isinglass is not used in our brewing. There are five basic ingredients in all MillerCoors products. These include pure water, malted barley, corn syrup, hops, and yeast. Corn syrup is one of the basic ingredients used in most MillerCoors products as US consumers prefer its taste. Again, we do not use animal derived ingredients in our beer.

We appreciate your interest in our products.

Sincerely,

MillerCoors Consumer Affairs Department
Ref: Case#N20551580
——————————————————————
I am wondering if your beers are vegan.  I do not use
any ingredients derived from an animal including gelatin, milk, honey, whey,
casein, isinglass, etc. I am interested both in the filtration process and
in the ingredients that go into the beer itself. Thank you for your help

cornflakes with ground flax, raisins, almond milk; pumpkin carrot cake (it actually turned out pretty good! however, half of it had already been eaten by me and my housemates, and i couldn’t find a tupperware with a matching lid anyways, so i didn’t bring it to class and just ate more instead!)

whole wheat tortilla with tofu, romaine, muhammara, black olives; small navel orange

in class: strawberries, grapes; chocolatey crinkle cookies (from ‘vegan cookies invade your cookie jar’) and a jelly donut cupcake (from ‘veganomicon’), both made by a girl in my class who knows i’m vegan. i was already sugared out from eating cake with breakfast, but how can you say no when somebody makes something vegan for a whole class of people just so you can have some?? the cupcake was not my favorite, but the cookies were excellent, as have been all the other cookie recipes i’ve tried from that book.

carrot (to counterbalance the sweets)

last of gnocchi, asparagus-white bean puree, asparagus, peas, black olives; mango

samples of coffee, navel oranges, and pineapple at central market; dark chocolate sandwich cookies and dark chocolate raisins from bulk section

real ale rio blanco pale ales at barflys

honey os with ricemilk. oj.

decaf soy mocha from istria cafe

(i made waaaaay too much) gratin with the last of the tjs baked beans

pita with rice and white bean spread Click for the recipe.

handful of chocolate chips

blueberry flax muffins (see recipe archive). they turned out super huge this time, for some reason. not that i’m complaining.

oatmeal with banana, turbinado, almond milk

whole wheat tortilla with tofu, romaine, muhammara, black olives; small navel orange; guava coconut bar

animal crackers; snyder’s of hanover peanut butter pretzel sandwiches

leftover gnocchi with asparagus-white bean puree, asparagus, peas, black olives

medjool dates from fiesta bulk aisle

pumpkin carrot cake: i veganized and pumpkinized my mom’s carrot cake recipe to bring to class tomorrow, but it turned out so weird that i just ate a bunch (with almond milk, and some with melted chocolate chips on top) and am going to leave the rest for my housemates to eat! why is it that whenever i have the opportunity to prove to a bunch of people i don’t know very well that vegan baked goods can be delicious, it always turns out disastrous?

english muffin with honey and earth balance. oj.

leftover potato gratin. baby carrots.

last of the coconut sorbet

kalamata olives

leftover potato gratin. tjs organic baked beans. a few asparagus stalks, sauteed/steamed with salt.

oatmeal with banana, almond milk, agave

lunch while shopping at heb: mesquite bbq, black pepper, and spicy cayenne cashews, turkish apricots, dark chocolate goji berries all from bulk bins; legitimately purchased everything bagel and pixie tangerine. the tangerine was recommended to me by a stranger and was deliciously sweet

leftover coffee, stauffer’s animal crackers (i can’t stop eating them! just opened the second of two bags. for some reason they were on the $1 shelf at target and now i want to go back and get the rest of them)

pre-class dinner: leftover gnocchi with asparagus-white bean sauce, asparagus, peas, black olives; pixie tangerine

post-class dinner: carrot; creamy peanut butter and strawberry preserves on a warm whole wheat tortilla; apple juice

honey os with ricemilk. oj.

pb&j with bread i accidentally burned in the toaster

fries with honey from mcdonalds. if you want to judge me for that, i understand. also sips of root beer.

dinner at peaceful greens in lafayette IN: parts of a vegan tempeh reuben and vegan ratachaela. chocolate and strawberry ‘mousse’ (really mori-nu pudding i think) for dessert and chocolate cake. the food at this place was fine, but i generally thought that i could have made everything at home for myself, and maybe slightly better? definitely cheaper. still, it’s good to support entirely vegetarian restaurants.

part of a bag of wild berry skittles (the regular kind at the gas station had gelatin but wild berry didn’t for some reason)

breakfast: Rice Krispies with hemp milk; coffee

black cherry almond Clif bar

dinner at Papacitos (Greenpoint, Brooklyn, NY): vegan burrito with seitan asada, vegan cheese, vegan sour cream, rice, black beans, cilantro, tomato, etc. (I think this burrito is slightly different every time, in an awesome way); vegan nachos (tortilla chips, vegan sour cream, vegan cheese, black beans, olives, jalapeños, salsa, etc.); Tecate