breakfast: Rice Krispies with soymilk; coffee

Trident orange gum. I wasn’t thinking… does anyone know if it is vegan? On the Trident website FAQ page, it says Trident gum is not kosher, so this isn’t looking good…

Second piece of evidence, from this site:

“Lindsay, July 27th, 2005, 15:13
Trident is vegan. I emailed the company about the glycerin and they said it’s vegetable based.

EDIT: The glycerin is vegetable based, but it contains casein.”

lunch: beer pancakes with Earth Balance and Maple Syrup (see “Fluffy Beer Pancakes” recipe on recipe page); fried slices of wild mushroom pilaf from Twin Oaks; homemade mango sorbet (champagne mangoes, simple syrup, and lime)

dinner: more pancakes! Some like above (Earth Balance + maple syrup); one with roasted red pepper+eggplant spread and green olive salsa; one with vegan cheese, green olive salsa, and Sriracha. Is this weird?

Gorges smoked porter and Coldfront amber ale from Ithaca Brewery (vegan according to employees at the Ithaca Brewery store); tortilla chips

i feel the need to explain my bad eating habits these past couple of weeks.  i am moving at the end of the month and am trying to eat a lot of the food i have in my house, so i don’t have to pack it.  that means a lot of dried goods and not many fresh foods.

banana “ice cream” (frozen ripe bananas blended to make banana ice cream)

pesto pasta

Milwaukee’s best

chocolate chips

a taste of the okra stew and brown rice that I made for lunch tomorrow (the recipe is in the recipe archive)

dinner with nate, shelley and eva: asparagus and mustard green risotto (with veggie broth, vegetable oil, baby bella mushrooms, porcini mushrooms, asparagus and mustard greens).  this was a great success considering we did not use Earth Balance or wine- the porcini mushrooms were the key to this dish

cornflakes with raisins and almond milk

apple, peanut butter; toasted mini everything bagel; guava coconut bar (from freezer)

coffee (flores bajawa beans from anderson’s) with almond milk and agave

a carrot

brown rice, baked sweet potato, steamed mustard greens, kidney beans and black eyed peas, with peanut ginger sauce from ‘vegan soul kitchen’ on top of everything

dried pineapple

honey os with ricemilk. oj.

vietnamese sandwich. weird drink thingie, this one with mung beans and coconut milk.

leftover scone from chicago diner that i found in my backpack. i ate a tiny bit of this during one of my blackout days from earlier this week. they sell them at whole foods, but as i find is often the case with chicago diner stuff in retail situations, it was kinda stale and not worth the money.

leftover vegan pizza and pasta with peanut sauce.

sourdough bread with hummus

sunchips

the last of the udon noodle peanut pasta and the leftover pho

chocolate chips

yuengling and ithaca beer (nut brown)

pesto pasta

more pasta with nutritional yeast and braggs

oatmeal with banana and agave

tortilla sample, dried apricots, medjool date at heb

apple, peanut butter, toasted mini everything bagel; small navel orange; strawberries and bits of pie crust while baking a spelt strawberry rhubarb pie, recipe from the babycakes nyc cookbook

friend’s birthday bbq: lots of tortilla chips with hummus and guacamole; marinated and grilled portabellas and tofu on a bun with lettuce and tomato; beet salad; potato salad from veganomicon; homebrewed brown ale, lone star, topo chico; lots of pie

honey os with rice milk. oj.

salad with iceberg lettuce, avocados, mangos, and lime vinaigrette from lucky strike bowling alley in hyde park. also a ton of french fries.

rhubarb muffin, last one!

snacks at a reception: rosemary crackers, carrot sticks. white wine.

leftover vegan pizza that someone especially ordered for me at a departmental event that i wasn’t able to attend! they just sent it home with my roommate.

espresso

Ricola LemonMint herb throat drops

lunch: apple sauce; chocolate brownie Clif bar (sad, sad breakfast and lunch day..)

triple espresso; ABC oatmeal raisin cookie. No flavor so far has lived up to the lemon poppyseed.

dinner: brown rice; sauteed chickpeas, onion, garlic, carrot, and giant red kale with cumin, coriander, paprika, turmeric, oregano, allspice, red pepper flakes, and olive oil; Sriracha sauce. Before adding the chickpeas to the vegetables, I sauteed them in a separate pan with a bit of olive oil so that they browned a lot… I think I learned this from Shelley. This made them very tasty.

Sierra Nevada Torpedo IPA (vegan according to Barnivore)

wow, have i really not updated in 3 days? well, things have been a bit crazy and i actually have no idea what i’ve been doing or eating since the last time i posted, so i guess i’ll just pick things up from here. weird, i swear i updated yesterday.

2am snack: vegan chocolate peanut butter milkshake and rice crispy bar from pick me up, one of my favorite vegan sites in chicago. they’re open late!

sesame bagel with tofutti cream cheese. oj.

spinach penne from wf with homemade peanut sauce (sauteed onions, peanut butter, water, lemon juice, tamari, a tiny bit of agave)

demi baguette and cup of black bean soup from whole foods. part of a chicago diner chocolate chip scone. bite of tofu from whole foods salad bar to confirm for a friend that it was in fact way too salty. bit of baba g.

 
breakfast: Special K with soymilk; coffee

lunch: peanut butter and jelly sandwich

dinner: grilled “cheese” varieties (multigrain bread, Earth Balance, some with Follow Your Heart Nacho and some with Galaxy Nutritional Foods American, thinly sliced onion and tomato); Campbell’s tomato soup prepared with soymilk; sauteed giant red kale

last of the chocolate cake with peanut butter frosting

chai tea with soy milk and a banana

leftovers: white bean salad from Whole Foods and  peanut pasta made last night

many snacks:

1) chocolate chip walnut cookies

2) Hickory smoked primal strip.  This was my first primal strip- i thought it was pretty gross

3) Whole Foods brand organic vegan chocolate chip cookies. I emailed them to find out if these are vegan.  They had a hard time giving me a straight answer because their chocolate chips are made on equipment that uses milk.  I felt ok with that since milk was not an intentional ingredient.  Anyway, they are gross- i don’t recommend trying them

4) banana chips

dinner:  as soon as i got home from work i had a beer (dogfish head raison d’etre) and fell asleep. when i woke up i was too lazy to cook dinner, so i had more chocolate chip walnut cookies, popcorn with bragg’s and nutritional yeast and matzoh with hummus

cornflakes with raisins and almond breeze unsweetened almond milk

whole wheat tortilla with cedar’s original hummus, spinach; green beans; small navel orange

apple; peanut butter mini builder’s bar

leftover tofu and pea curry, whole wheat tortilla

dried pineapple from fiesta bulk; dark chocolate toffee almonds, dark chocolate goji berries, dark chocolate banana chips, and carob chips from heb bulk

sesame bagel with cream cheese (no oj!)

amy’s samosa wrap. muffin.

take out from kikuya in celebration of andrea’s birthday: avocado/asparagus/cucumber maki and cucumber/spinach/avocado/kampyo maki. miso soup.

birthday cake i made: lemon cake (see previous post) with sliced strawberries soaked in lemon juice and sugar in the middle and on top. this would be good with some kind of coconut topping too but andrea’s not into coconut so i refrained.

gin and tonic at jimmy’s

breakfast: Special K with soymilk; coffee

lunch: sandwich with imitation cheese spread, roasted red pepper + eggplant spread, Field Roast smoked tomato deli slices, and pickle

orange

dinner: leftover corn soup with dumplings; sourdough bread; chocolate cake with peanut butter frosting; green tea

coffee with soy milk and salty oatmeal

lunch from Whole Foods: garlicky green beans; quinoa with green beans and kale, vegan general tso’s chicken

grapes

white bean salad with lemon and red onion from Whole Foods

cardamon cinnamon tea

udon noodles with peanut sauce based on this recipe I added broccoli, green onions, a lot more garlic than the recipe called for, sriracha. I omitted the red pepper, snow peas, carrots

dogfish head raison d’etre

chocolate chip and walnut cookies Click for the recipe.

breakfast taco with flour tortilla, potatoes/black beans, roasted tomato salsa, spinach; small navel orange

leftover tofu and pea curry with whole wheat tortilla

leftover anderson’s coffee; marranito with strawberry preserves

pre-class dinner: whole wheat tortilla (a different brand), cedar’s original hummus, carrots, green beans; apple

post-class dinner: creamy peanut butter and strawberry preserves on warm whole wheat tortilla

sesame bagel with tofutti cream cheese. oj.

muffin

cedar’s veggie hummus pita–i just found out they sell them separately at a coffee shop on campus! dangerous.

libations at departmental wine and cheese event: one tiny piece of tjs dark chocolate covered pretzels because i got there late and the bastards ate them all already, crackers, chips and guac, etc. peach lambic (yum), peach juice, red wine.

muffin

breakfast: Special K with soymilk; almond-cranberry biscotti; coffee

lunch: raw kale salad with cashew chunks; peanut butter and jelly sandwich

more biscotti; a pink orange

dinner: Trinidadian corn soup with dumplings (recipe here)

sesame bagel with tofutti cream cheese. oj.

muffins

banana

muffin

(dinner got derailed due to a near-death biking experience!)

large glass shiraz for calming down

what do we think about this? i am kind of convinced but also fairly sure i don’t want to eat oysters anyway?