honey os with ricemilk. oj.

last banana nut muffin from freezer

leftover potato gratin

snacks at my reading group: baby carrots, weird crackers that tasted a little musty but i liked them anyway, strawberries

more potato gratin for dinner with baked beans.

coconut sorbet

inspired by stacey litner.

breakfast: grapes and matzah with garlicky hummus

lunch: leftover raw kale salad and tons of chocolate chips

snack: the rest of the kale salad and more chocolate chips

dinner at Shelley’s: she made a vegan galette. it was amazing. i’m going to try to get the recipe from her.

drink: budweiser

honey os with ricemilk. oj.

carrots and hummus

potato gratin: sliced potatoes with collards and the nutritional yeast cheese sauce emily gave us a while back. i sliced the potatoes pretty thin, boiled them for just a couple minutes, and then layered them with the sauce. bread crumbs on top (duh)

trader joe’s organic baked beans

more ciao bella coconut sorbet

brunch: whole grain bagel from whole foods (thanks april!) and leftover salty popcorn from last night

lunch: chocolate chips (very nutritious) and ground break beer from ithaca beer co.

dinner: raw kale salad (see recipe archive)- i used turnip greens and some other green that had no name (i have never seen it sold before). more chocolate chips

oatmeal with peanut butter, banana, agave, almond milk; graham cracker

mini whole wheat bagel, banana at the texas round up 10k (i decided at 10 pm the night before to run in it. then i rewarded myself by continuously eating and drinking for the rest of the day…)

whole wheat tortilla with romaine, tofu, muhammara; small navel orange; chocolate chip banana muffin; handful of animal crackers

coffee, half a piece of carrot-pumpkin cake at thunderbird (about half their baked goods are vegan including chocolate muffins, chocolate cake truffles, really delicious-looking peanut butter cups)

graham crackers

whole wheat sweet potato gnocchi (i forget the brand but it was from mediterranean aisle at fiesta) with creamy asparagus sauce from ’1000 vegan recipes’ plus peas and olives

bombshell blonde from southern star brewing co (all their beers are unrefined), strawberries

homebrewed ipa and another homebrew; lots of animal crackers

honey os with ricemilk. oj.

leftover lentil soup and mushroom rice

hazelnut black tea with rice milk

chipotle burrito (mild salsa only)

the cheapest whiskey and ginger ale available

late night mexican: 2 sopes with refried beans, rice, lettuce, tomato, onion, avocado

breakfast: Rice Krispies and cinnamon shredded wheat with soymilk; coffee

lunch: another salad like yesterday (romaine lettuce, green onion, fresh thyme, radish slices, cashews, black beans, the few last drops my Annie’s Goddess dressing, Annie’s Lemon & Chive dressing, fresh lemon); tahini-lime cookies

stress-induced Skittles (regular)

dinner: Garden Blend burrito (flour tortilla, Garden Blend fake meat, black beans, rice, lettuce, corn salsa, and spicy red salsa) at the NYC Chipotle that is selling it (it started in DC, now it is at at least one location in NYC); Brooklyn Brewery ’55 Pennant Ale (vegan according to Barnivore); tahini-lime cookie

mango sorbet with cayenne and half of ABC lemon poppyseed cookie while watching Moon (I loved this movie…)

breakfast: salty oatmeal

lunch: leftover orange tofu salad, sourdough bread with homemade garlicky hummus

snack: soy latte from a place that shall not be named

dinner: leftover caesar salad and a Soy Boy Courage Okara burger with grilled sourdough bread, red onion, mustard greens, tomato, veganaise and ketchup.  Katherine was right, it’s pretty good.  The last time I had this, I made it in the microwave (which is nasty). This time i grilled it in a pan (without oil). that worked well.  It’s good as part of a sandwich, but on its own, its not great

snack while watching “women without men”: I made salty popcorn to bring to the movie theater.  I really wanted to put bragg’s and national yeast on it, but i resisted.  i was afraid people wouldn’t appreciate the smell.

honey os with kiwi-strawberry/oj mix

potato chips

hummus and pita

massive amounts of a smoothie my friend made. i think it had every frozen fruit you can imagine, lemon sorbet, oj, and protein powder (soy based)

olives

dr praeger burger on english muffin with bbq

coconut sorbet

breakfast: Rice Krispies plus cinnamon shredded wheat with soymilk; coffee; bits of ingredients while preparing my lunch (see following)

lunch: salad with romaine lettuce, green onion, fresh thyme, radish slices, cashews, black beans, Goddess dressing, and fresh lemon

at lab meeting: tortilla chips with salsa; tortilla chips without salsa; potato chips; carrots with hummus

sip of Magic Hat Lucky Kat beer; Sierra Nevada Torpedo Extra IPA (vegan according to Barnivore)

dinner: Soy Boy Courage Okara burger and vegan cheese on bun with romaine, green onion, Jack Daniels mustard, and ketchup; a bit of leftover Israeli couscous with tofu+eggplant+radishes

mango sorbet with cayenne; more tahini-lime cookies

oatmeal with banana and agave

creamy peanut butter and strawberry preserves on oat bread from heb; carrot; small navel orange

cornflakes with raisins and almond milk

leftovers: brown rice, sweet potato, mustard greens, kidney beans, black-eyed peas; ginger miso sauce (in recipe archive); mango

stauffer’s animal crackers (the only vegan ones i’ve found); lindt 70% dark chocolate

banana nut muffin with earth balance. strawberry kiwi juice.

leftover lentil soup with mushroom rice. white baguette from medici. parts of one regular orange and one blood orange.

gingerbread black tea, a gift from a recent houseguest. she sent us a bunch of amazing teas (flavors include pumpkin spice, chocolate chai and many other exciting options).

weird dinner: carrots with hummus. kalamata olives. banana with peanut butter. ciao bella coconut sorbet (still my favorite vegan ice cream)

breakfast: cinnamon shredded wheat with soymilk; coffee from The Standard

lunch: toasted everything bagel with Tofutti cream cheese from Giant Bagel Shop; regular Skittles

at work meeting: grapes, strawberries, Kirkland German Beer, Kirkland Amber Ale

dinner: Boca burger and vegan cheese on bun with romaine lettuce and ketchup; Israeli couscous with tofu/eggplant/radishes leftovers

tahini-lime cookies; a few bites of mango sorbet

banana nut muffin. strawberry kiwi juice.

pita with hummus. lentil soup.

veggie hummus pita from cedar’s

breakfast: cinnamon shredded wheat with soymilk; coffee

lunch: leftover Israeli couscous with eggplant, tofu, spinach, almonds, radishes, etc.

dinner: sauteed string beans with green onions and garlic (sauteed in olive oil) with sushi rice (cooked and then combined with rice vinegar, sugar, salt)

tahini-lime cookies (and dough)

flour tortilla with black beans, mango, salsa huichol

whole wheat tortilla with tofu, muhammara, romaine

guava pear muffin; coffee with almond milk

creamy peanut butter and strawberry preserves in warm whole wheat tortilla; carrot; apple

dark chocolate covered dried fruit and nuts (easter candy from my mom)

breakfast

lunch

dinner. i wanted to eat something else but had to continue the theme

bonus picture of the guava exploding out of a guava pear muffin

banana nut muffin from freezer

leftover pizza and noodles with peanut sauce (last of)

hummus and carrot snack while i was making dinner

french lentil soup with carrots, celery, onions, herbs, and tofu which was frozen and thawed. it turned out unexceptional so i’m not going to post the recipe. served over a mixture of rice and sauteed portabella mushrooms.

warm black beans and cold, perfectly ripe mango in a whole wheat tortilla with salsa huichol

whole wheat tortilla with tofu pan-fried in olive oil, romaine lettuce, and muhammara slather from 101cookbooks (the red stuff in the photo); small navel orange

carrot; guava pear muffin

leftovers: brown rice, baked sweet potato, roasted mustard greens, kidney beans and black-eyed peas with peanut-ginger sauce; grapefruit; surf sweets gummy swirls and sour worms

chocolate coconut haystacks and dark chocolate sour cherries from whole foods bulk; almond milk

stacey, i feel you on not eating enough fresh food–i’ve been running around lately and i feel like i haven’t made enough time to cook.

honey os with ricemilk. oj.

prepackaged soul veg meal purchased from the coffee shop in the basement of the library: chick peas on rice, greens, bbq seitan. it was pretty good, but i wish i could have heated it up.

leftover noodles with peanut sauce and pizza

one banana walnut chocolate chip muffin. ok, two. i based it on this recipe, but changed it enough to repost here:

Click for the recipe.