honey os with ricemilk. oj

cinnamon rhubarb muffins (see previous post), made with strawberry yogurt this time

leftover collard roll, home fries, cabbage

breakfast: everything bagel with tofutti from Ithaca Bakery (after eating the bagels, someone at the store told us they are made with milk.  I have my doubts about this, but the store was too crowded to ask more questions.)

1/4 ABC lemom poppyseed cookie (thanks Katherine!)

vegan peppermint ice cream (I can’t remember the name of the place). It was made with coconut milk.

toast with peanut butter and banana on top

vietnamese sandwich with sips from a mango bubble smoothie, no milk. bite of a banana.

jones pomegranate soda, sips from an orange cream soda. splash fruity gum. i found out that a lot of gums have gelatin in them–i never really looked before because i’m not a big gum chewer, but yucko!

lots of jelly bellies from a candy store in south bend, indiana. did you know that they don’t have gelatin in them? and also that in these displays there are little doors where you can access all of the jelly bellies that other people spilled while they were using the dispensers?

tjs masala burger on a bun with tomato, lettuce, avocado, sprouts. more gum.

soy latte from starbucks (i think i have a problem, i have started getting these more frequently. it went from once a year to once a monthish).  today i realized that starbuck’s soymilk is made especially for starbucks and it has a lot of sugar in it.. surprise, surprise

leftover roasted asparagus with brown rice. tamale (tofu with sunflower seeds) from Mr. Natural (I’m not sure if it had gone bad, but I ate it anyway. I liked the flavor, but it tasted a little off)

boca chicken patty in a toasted whole wheat pita with red onion and ketchup

cream soda

breakfast taco (see previous days); grapefruit

green beans with hummus & paprika, also spinach (this was meant to be a wrap, but i forgot to bring a tortilla); small navel orange; guava pear muffin

empire apple with creamy peanut butter; half a warmed tortilla with peanut butter and blueberry preserves; mochi sweetened rice cake

sol beer, which i just found out is not vegan friendly, with lime

coffee, beans from central market bulk

leftover tofu pea curry with whole wheat tortilla

surf sweets gummy swirls and sour worms, both easter candy from my mom. surf sweets are vegan, are made with organic fruit juice and natural sweeteners, and provide 100% of my vitamin c needs for the day in a single serving (calcium too, in the swirls). they are a tiny bit tougher than normal gummy candy, but did a good job of fueling a late-night paper-writing session, and i’m not going to be needing any vitamin c for a few days.

honey-os with soymilk. oj.

tjs sesame bagel with tofutti cream cheese. potato chips.

all manner of grilled things at a bbq including summer squashes, asparagus, eggplant, veggie burgers and pineapple. i also made something which was inspired by the collard wraps from a bit ago, but this time i sauteed onions, tomatoes, cous cous, and chick peas with some random herbs and wrapped them in purple cabbage leaves. the wrapping didn’t work out so well, i actually had to tie them together with string, but anyway we put them on the grill and it was good times. can’t go wrong with grilling.

‘jungle juice’ which i believe was ginger juice, lime, pineapple juice and tons and tons and tons of vodka. also a screwdriver.

jazz apple

Amy’s minestrone soup

pretzels

grilled tofu with green tomatillo sauce from Whole Foods

leftover kugel from passover

carrot sticks with horseradish hummus

joe’s o’s

a lot of oj

fiesta brand cornflakes with raisins and almond breeze unsweetened almond milk

whole wheat tortilla (heb) with weird hummus, tons of paprika, spinach; carrots and green beans; small navel orange

“breakfast” taco (same as yesterday); small navel orange; dried pineapple

leftover tofu and pea curry with whole wheat tortilla

inspired by the success of my guava coconut bars (which are now in the freezer), i adapted this recipe, substituting pear sauce (i needed to use up some super overripe pears) for the applesauce, and including a slice of guava paste that melted in the middle of each muffin: guava-pear muffins! i think the guava worked really well with the warm spices

gin & tonic at barflys

honey os with a combination of soy and rice milks, which was surprisingly not weird at all. oj.

collard roll, leftover cabbage, potatoes.

snacks at a departmental meeting: several different kinds of sparkling juices from tjs. those dark chocolate covered pretzels that i love so much. chips and salsa. peach juice. other stuff.

then i had a sugar high and crash and really just felt over this whole food thing for the day ):  i’ll try again tomorrow.

breakfast: oat cereal with soymilk; a few bites of macaroni and cheeze when packing it for lunch; coffee

lunch: macaroni and cheeze with collards leftovers

dinner: last of leftovers from Bedouin Tent (pita, hummus, baba ghanoush, kalamata olives); more macaroni and cheeze with collards leftovers; sauteed collards with sea salt and olive oil; chocolate cake with peanut butter frosting; Veuve Clicquot champagne to celebrate Michael getting NYC SeedStart (the champagne is vegan according to Barnivore!)

a lot of pasta some with Earth Balance and nutritional yeast and some with bragg’s and nutritional yeast  (about 5 bowls total)

1/2 piece of matzoh with horseradish hummus

oj

honey-os with soymilk. oj.

collard roll with leftover home fries

piece of leftover corn bread with earth balance and honey

last of the leftover pancakes with maple syrup and a collard roll

look at the beautiful pattern my eating has made!

it’s almost like i planned my whole day

with this in mind

leftover brown rice with roasted asparagus and tomatoes

one slice of toast with Earth Balance

one slice of toast with horseraddish hummus

matzoh with horseradish hummus

oatmeal with tahini, almond milk, diced pear, cinnamon, sesame seeds

empire apple, creamy peanut butter; toasted mini everything bagel

i made sun-dried tomato hummus and tasted a little bit. it was inspired by this recipe and had a really good creamy texture (due to the secret ingredient?), but a slightly weird flavor (due to the secret ingredient? or the fact that i had no lemons so completely left out the lemon juice?). i hope that it gets less weird in the fridge overnight

handful of seed & nut mix and a medjool date from fiesta bulk

“pizza” on a flour tortilla with leftover pizza sauce (recipe originally from 101cookbooks), lots of spinach, crumbled tofu tossed in olive oil, all baked at 350 for about 15 minutes in an oiled pie tin; small navel orange

carob chunks of energy from whole foods bulk

there is a box of guava paste that has been sitting in our fridge for months, left over from tamale fest 2010. fortunately i don’t think it would ever go bad, so tonight i used it to make a variation on this. for the bottom layer i used whole wheat flour and subbed oats for about half the coconut. i spread slices of guava paste in place of the raspberry jam and it melted nicely. i plan on using the rest of the guava paste to make more of these, or possibly in other baking experiments.. any suggestions?

tjs honey-os with soymilk. oj.

leftover pancake and potatoes.

reed’s ginger beer.

southern dinner! red beans and rice wrapped in collard greens; i got the idea here but used different seasonings (red chili flakes, cumin, oregano, s/p, probably some other stuff i’m forgetting). cornbread from vegan planet recipe except minus the chipotles and skillet-less, served with earth balance and honey. cabbage sauteed with basalmic and tamari. This all turned out great–thanks to emily for showing me that vegan website, i have it on my greader now and everything she makes seems really interesting.

also, i had a dream last night that our loyal reader adam ate a bunch of sour cream by accident and then was mad about it. please comment if you know what this dream means.

breakfast: cinnamon shredded wheat with soymilk; coffee

lunch: leftovers from Bedouin Tent (pita, hummus, baba ghanoush, kalamata olives, stuffed grape leaves)

apple; chocolate cake with peanut butter frosting and Mambas; Kim’s Magic Pop (I absentmindedly ate like half the bag, even though I technically got it as a present for Michael)

dinner: Boca burger chunks with apple sauce; cooked spinach with Earth Balance

Brooklyn lager while watching Duke vs. Butler at Amsterdam Billiards

toasted (burnt) pita with Earth Balance

last of breakfast taco leftovers from last week; grapefruit

last of orzo salad; small navel orange

carrot sticks

leftovers: brown rice, tofu, green beans, steamed mustard greens, coconut-peanut sauce; grapefruit

really good dark chocolate-covered dried fruit & nut assortment (easter present from my mom); fresh ginger tea

rhubarb muffin. oj.

leftover pancakes and potatoes with wheat berry salad

leftover potatoes. tjs soy nuggets + bbq sauce

chamomile tea with honey

half a slice of multigrain toast with peanut butter

potluck brunch at Emily’s friend’s house: fruit salad that we brought (avocado, kiwi, strawberry, apple, tangerine, lemon juice); vegan cinnamon roll (recipe from don’t eat off the sidewalk); chocolate chip scone; zucchini frittata (with potatoes, tofu, etc); home fries; Simply orange juice.

on plane from Austin: green corn popcorn from Cornucopia. i ate more than this, but i can’t remember (oops)

multigrain toast with peanut butter

potluck brunch at a friend’s: zucchini tofu frittata; home fries; chocolate chip scones; cinnamon rolls (soo good, recipe from don’t eat off the sidewalk!); two fruit salads (we brought one with apples, tangerines, kiwi, strawberries, avocado, and lemon juice); simply orange juice. katherine and stacey got to see how excited people around here get about cooking stuff i can eat for potlucks: there were vegan versions of everything that wasn’t vegan already, and if they hadn’t been there all that vegan food would have been just for me!

*end of katherine and stacey’s visit; start of food and alcohol detoxification*

small navel orange; brown rice, raw green beans, steamed mustard greens, tofu lightly browned in olive oil, leftover peanut-coconut sauce; fruit salad left over from brunch (avocado in fruit salad is so good!)

fresh ginger tea