brunch with a friend: flax blueberry pancakes from vegan planet with added zest and juice of one lemon, served with maple syrup and bananas on top. home fries (sauteed onions and potatoes [boiled for a minute or two first] with cumin, coriander, turmeric, s/p).
rhubarb muffins
leftovers from brunch with wheat berry salad
i don’t remember most of this day, so i am basing my post off of katherine’s.
breakfast: cornflakes with soymilk (some of which was homemade at Emily’s house); half an oatmeal cookie; leftover mac ‘n’ cheese; soy latte; an everything bagel sample
Tecate Light sample with lime from H-E-B
picnic lunch at park: whole wheat tortillas from the H-E-B tortilleria; flatbread; grandma’s hummus; carrot; apple; grapefruit
another portion of oatmeal cookie at some point
lemon and vanilla twist vegan soft-serve cone from Toy Joy
picnic dinner while watching the bats under the bridge: take-out from Mr. Natural [carrot salad (carrot, pineapple, coconut, raisins); milanesa (breaded and fried wheat gluten, with salsa ranchera); nopalitos (cactus and potato in a sauce); tofu pipian (fried tofu in a curry); tofu and sunflower seed tamale); Shiner Bock, Kosmos, Blonde, and Light
while watching West Virgina vs. Duke at Barfly’s: Shiner Bock (i think)
at party: shot of whiskey after requisite arm wrestling match; a sip of Jungle Joose; some beer (i can’t remember what, but i know it was vegan)
snacks while being kept up by Joose until like 5 or 5:30am: cold leftover mac and cheeze with collards; poppyseed cookies, some perhaps with Ricemellow Creme
rhubarb muffin. oj.
vietnamese sandwich. weird “drink” with tapioca, coconut milk, mung beans, sugar.
dinner at earwax cafe (i would link to the website here but it’s pretty useless), a nice place in wicker park with a ton of vegan options. i got a sloppy joe sort of thing with bbq seitan. they have good fries!
good portion of a bottle of shiraz, snuck into a concert
breakfast(s): a quarter of a lemon poppyseed “scone”; red mint tea with steamed soymilk from Cherrywood Coffeehouse; half a leftover blueberry pancake; banana; green popcorn (see yesterday’s post)
lunch from Veggie Heaven (Austin, TX):portions of Protein 2000, Lucky Number 7 (this was pretty good. It was sort of like falafel), a yam dish, and brown rice
Mint cookie milkshake from Toy Joy. It was really good, but very rich. I wish I had split it with someone.
samples at Central Market: clementine, magic pop, coffee, soy chocolate gelato (this may have been a vegan failure. The woman who worked at Central Market said it was vegan, but I am not sure- I realized this after I tasted it).
macaroni and cheeze from Robin Robertson’s 1,000 vegan recipes(one version with regular elbow macaroni, one with quinoa elbows; both with collard greens); Dogfish Head Indian Brown Ale; Shiner flight, including the Bock, Lite, Blonde, Kosmos, Black.
oatmeal creme pies, made with homemade oatmeal cookies and Ricemellow Creme
last banana oat bars
leftover orzo salad; small navel orange; taste of a mint cookie milkshake from toy joy; samples at central market including clementine, granola, magic pop with peanut butter
empire apple; one section of a tangelo; tastes of austinuts cashews from heb bulk in the following flavors: black pepper, mesquite bbq, and thai curry
dogfish head indian brown ale; mac and cheeze from 1,000 vegan recipes (one version with regular elbow macaroni, one with quinoa elbows; both with collard greens); a shiner flight: bock, lite, blonde, kosmos, black, and hefeweizen (the last one contains honey); oatmeal creme pies (oatmeal cookies from katherine’s top secret recipe, spread with copious amounts of ricemallow creme)
rhubarb muffin–maybe even better the next day. i’m telling you guys, this one’s a keeper! oj.
lemon ginger tea during class.
wheat berry salad, to which i added roasted peanuts.
sushi from kikuya in hyde park. they’ve got some interesting veggie stuff–i had veggie maki (sweetened seaweed, avocado, cucumber, spinach) and AAC maki (avocado, asparagus, cucumber) and miso soup.
breakfast: lemon poppyseed cookie/scone made by Emily. This was amazing. We should force emily to give us the recipe.
brunch: vegan breakfast platter: tofu scramble (it had nutrional yeast..yum), vegan blueberry pancakes and soysage from Kerbey Lane Cafe. They also gave us free sauces. Katherine and I tried the verde and the enchilada sauce. Both were good.
snack: Katherine and I were walking around aimlessy when she saw a store named Cornucopia- we had to go in. The woman who worked there was very nice. She let us try a lot of samples: green corn (tasted like Veggie Booty but way better), curry, vanilla and green apple
a couple spoonfuls of Ricemellow Creme thanks to Katherine. Ricemellow Creme is a vegan version of fluff. I haven’t had fluff in over a decade!
dinner at The Parlor: pizza with vegan cheese, vegan sausage, and artichoke hearts; tap PBR in a pitcher. We were hoping to have a “meat” pizza with sausage, chicken and pepperoni, but they were out of the vegan chicken and pepperoni.
snack: VEGAN SOFT SERVE! lemon vanilla twist vegan soft serve at Toy Joy
first of all, i want to apologize to our many devoted readers about all of my little “slips” earlier today. i know that a lot of you look up to me and the last thing i want to do is abuse that trust. hopefully the food i ate later in the day will make up for it–i mean, i ate wheatberries for christsakes am i wrong?
xxxxxxxxxxxxxxx
breakfast: tjs honey os with soymilk. oj.
lunch: leftover mac+cheese. baba ganoush from yesterday on ciabatta from a local bakery.
dinner: roasted portabella mushroom with wheat berry salad (see yesterday)
cinnamon rhubarb muffins! you guys, i think these are the best muffins i’ve ever made! i adapted from this recipe but changed it enough to where i’m going to repost here.
mix wet and dry ingredients separately as per the usual. fold in rhubarb last. bake at 400ºF for about 25 min.
breakfast: coffee; vegan sweet crackers with nuts from Trader Joe’s
lunch: lettuce with Annie’s lemon & chive dressing; leftover beans and rice
dinner at diner at Newark Airport: veggie burger with grilled onion, grilled mushroom, lettuce, tomato, red onion, ketchup; served with french fries and pickle.
I confirmed that the burger was vegan (I think it was one of the Dr. Praeger’s vegan burgers), but I neglected to really confirm about the bun, so this might not have been vegan.
on plane: tropical Skittles and pretzels
breakfast: cashews and a banana
lunch: falafel pocket from Maoz (falafel, chickpeas, carrots, beets, broccoli, cauliflower, tahini, salsa, lettuce, onions)
dinner: carrots, arugula, cherry tomatoes with horseradish hummus and leftover falafel
same breakfast taco as yesterday; grapefruit
orzo broccoli salad from yesterday; small navel orange
empire apple; many handfuls of cornflakes
last of quinoa and butternut squash, with steamed collards and coconut-peanut sauce; grapefruit
lemon poppyseed “cookie” attempt that turned out sooo weird but i ate a lot of them anyways
tjs honey-os with soymilk. oj. women’s multivitamin, generic brand.
leftover mac+cheese, rice and beans
some awesome candy that was sitting around the library–dark chocolate covered ginger and orange
wheat berry salad loosely modeled after some of the salads katherine has been making: wheat berries, raw cabbage, green onions, parsley, fresh lemon juice. roasted portabella mushroom with olive oil, basalmic, s/p.
i also made some baba ganoush (roasted eggplant, tahini, lemon juice, s/p, a touch of agave) but i didn’t eat much of it today.
breakfast: raspberry ginger crisp cereal with soymilk; coffee
lunch: hummus wrap from Think Coffee. After ordering a $3 bagel with Tofutti (they were out of bagels) then a $5 vegan grilled cheese (they were out of vegan cheese), I hastily ordered the only remaining vegan item (a hummus wrap) because the woman behind me in line was very impatient. It was super small with really simple vegetables and cost like $7.50. Grr.
ABC peanut butter cookie
dinner: black beans plus kidney beans and brown rice (same recipe as “Black Beans and Rice”, but using dried beans and adding canned chipotle); lettuce with Annie’s lemon & chive dressing
dessert: itty bitty cheesecake in a muffin tin, using leftover quiche crust
I wanted to get rid of a tiny bit of crust, so I made two muffin-sized cheesecakes. The cheesecake filling was a made-up and unmeasured combination of chocolate chips, agave, vanilla, cornstarch, and soy creamer (boiled before adding to other ingredients), whisked together, with Tofutti cream cheese added at the end. It was sort of gross.
breakfast: salty oatmeal
lunch: 1/2 Chipotle garden blend burrito
coffee: soy latte from the place that shall not be named…starts with an “s” and ends with a “bucks”
sapporo beer (vegan according to Barnviore) and vegetable mandu (half steamed, half fried) at Mandu
dinner: leftover potato kugel, whole wheat pasta with melted earth balance and nutritional yeast, carrot sticks
breakfast taco filled with diced potatoes, black beans, jalapeno, green onion, avocado, roasted tomato salsa; grapefruit
pasta salad inspired by this recipe: i used garlic, broccoli, dried basil, orzo, chickpeas, spinach, lemon juice, and white miso; oil-cured moroccan olives; small navel orange; cinnamon teddy grahams
butternut squash, quinoa, steamed collards with coconut-peanut sauce; grapefruit
abc luscious lemon poppyseed cookie (for research purposes); fresh ginger tea
tjs honey-os with soymilk. oj.
leftover mac+cheese with leftover rice+bean dish from the other night
blueberry sucker that katherine sent me! i’ve definitely eaten more of these and forgotten to post, my b. they’re great, thanks katherine!
more mac and cheese
dessert experiment: i really wanted chocolate but i didn’t have anything to put it on, so i melted some chocolate chips together with peanut butter in the microwave and then put it on an apple. turns out there’s a reason no one else does this, it would have been way better on a banana.
breakfast: raspberry ginger crisp cereal with soymilk; coffee
lunch: sandwich on multigrain bread with sesame garlic tempeh, lettuce, red pepper + eggplant spread, and Earth Balance; pickle; olive
rice crackers; chocolate chips
take-out dinner from Erb: Vegetarian Duck Tamarind; Tofu Rama; brown rice
I asked about the curry, and they use fish sauce in it. It sounded like nothing on the “vegetarian” section of the menu has fish sauce.
breakfast: 2 bananas and strawberries
lunch: 1/2 Chipotle garden blend burrito; blue corn tortilla chips; nonpareil chocolate; cashews
dinner: passover Seder at my boss’s house. she and her wife made me lots of vegan food- karpas, maror, charoset, matzah, vegetable soup (no matzah balls), brussel sprouts (roasted with vegetable broth- really good), potato kugel (this was amazing. I’m going to try to get the recipe), lemon sorbet.
drink: Manischewitz (it was the only wine at the seder that I know was vegan)
fiesta cornflakes with raisins, homemade soy milk
creeeamy peanut butter and strawberry preserves on storebought multigrain bread; carrot sticks; small navel orange
in between work and the library, i came across this vaguely asian-themed food trailer on campus and jasmine green tea sounded like the perfect pick-me-up. however, it turned out to be iced, overbrewed, and entirely unsatisfying. i had to put a lot of turbinado in it to make it drinkable. but then, just as i was finishing it, i came up to this stand that was giving away tea and coffee, and i had the hot green tea that i had been anticipating. as i was unquestioningly receiving this free tea, i found out that it was being provided by a christian sorority. oh well, i hope that my accepting that tea kept one teabag out of the hands of an unsuspecting freshman who’s like, “free tea? hell yeah i’m joining this club and i don’t even care what it is!”
end of coconut red lentil soup, brown rice, steamed collard greens; dried pineapple
assorted dark chocolate covered things and dried fruits from heb bulk
leftover mac and cheese (see previous post)
apple with peanut butter. reed’s ginger brew
a couple sections of an orange
dinner: i’m not sure what to call this entree, some sort of chili? but it was black eyed peas, rice, an onion, portabella mushrooms, canned tomatoes, cumin, paprika, an herb mix, lots of black pepper, red chili flakes, and salt–all together! served with nice multigrain bread and avocado.
some of my friend’s really delicious dark chocolate with orange for dessert–i forget what brand, i’ll have to ask.
did you guys know about this website? maybe i’m behind the times but i just found out about it yesterday.
subscribe with rss