brunch: leftover quiche; espresso

tahini-lime cookie dough and cookies (thank you, Emily, for lending me your cookbook)

dinner: leftover quinoa pilaf, leftover quiche, cookies

soymilk taste test (Westsoy beats Soy Dream)

(In previous soymilk taste test, Soy Dream beat Kirkland vanilla, but maybe just because of the vanilla)

a couple different beers at Pacific Standard trivia night (I wrote it down but can’t find the paper!)

eggplant and a few pieces of tofu from the Chinese food place by Pacific Standard, courtesy of Jonah

1/2 mandarin orange..thanks honey

1/2 seasame bagel with chipotle hummus and part of crispen’s everything bagel

leftover curry and leftover salad

2 mickeys beers

the rest of the kettle salt and vinegar chips

lemon poppyseed cookie thanks katherine

1/2 seasame bagel with chipotle hummus (thanks for making this crispen)

breakfast taco: flour tortilla, diced potato pan fried with jalapeno, green onion, and black beans, avocado, spinach, roasted tomato salsa that was in the freezer; grapefruit

samples at whole foods: pita chips, muscat grapes, grapefruit, pineapple; from bulk: chunks of energy in carob spirulina, mixed berry, and chocolate almond chip

empire apple with creamy peanut butter; toasted mini everything bagel from whole foods bakery; sparkling grapefruit izze

handful of granola, medjool date, dried pineapple from fiesta bulk aisle

pizza night: crust made by meredith, pizza sauce from 101cookbooks, topped with different combinations of: moroccan black olives, brussels sprouts, artichoke hearts, zucchini, parsley; tortilla chips and black bean salsa (storebought, i forget which brand but it was really good); tecate (vegan, barnivore)

lindt 70% “intense dark” chocolate

raisin toast with tofutti cream cheese. oj.

vietnamese sandwich with weird “drink” (this one had corn in it! the ingredients listed were coconut milk, sugar, panda leave [sic], corn, and sweet rice but part of it was also green…)

brownie deluxe with (are you ready for this?) 3 layers: brownie, cookie dough, and homemade chocolate frosting. i don’t have the recipe right here but i’ll post it in a day or two.

i made the vegan mac and cheese again!  with collard greens inside. it’s nice because it brings me back to tucson (:

update: here is the brownie recipe and here’s the frosting

Click for the recipe.

After making a quiche and thinking about how much I like nutritional yeast, I just read the wikipedia article on nutritional yeast, and it is usually made from Saccharomyces cerevisiae, which, as one the main yeasts used in biology research, is the subject of a paper I am reading right now for my Monday journal club. I am eating the subject of this paper as I read the paper. Trails.

brunch: quiche (Silken tofu, regular tofu, soy milk, canola oil, soy sauce, miso, nutritional yeast, flour, baking powder, Xanthan gum, curry, turmeric, garlic, onion, green onion, mushroom, spinach, and olive oil) in a simple pie crust (flour, salt, vegetable shortening, water); coffee

1/2 ABC lemon poppyseed cookie; rest of sour Mamba

dinner: quinoa pilaf (click for the recipe); Żywiec beer

side

• about 1 T olive oil
• 1 red onion, chopped
• 4-6 cloves garlic, chopped
• 3 potatoes, chopped
• about 1/2 or 1 tsp Bragg’s (optional)
• 2-3 bay leaves
• red pepper flakes (about 1/4 tsp)
• tarragon (about 1/2 tsp)
• thyme (about 1/2 tsp)
• rosemary (about 1/2 tsp)
• cumin seeds (about 1 tsp)
• black pepper to taste
• salt
• 1.5 c quinoa
• 3.5 c vegetable broth or water (I use Rapunzel bouillon, and I use recommended amount for 2 cups broth and dilute to 3.5 c water)
• several (about 4 oz) sliced button mushrooms
• chopped fresh tomato (I used 1/2 a large tomato)
• about 1 c chopped parsley
• handful of walnuts or pecans, broken into chunks

Saute the onion, garlic, and potatoes in olive oil on medium-high heat for a few minutes.  Add all the spices, the quinoa, and optional Bragg’s, and saute for another minute or two so that the quinoa browns slightly.  Then add the broth.  Heat on high until boiling, then cover and reduce heat to medium-low (allowing a slight amount of vapor to escape, like with rice).  Cook until the quinoa has absorbed all the water, adding more water if necessary (the amount of water varies based on how much vapor is escaping).

Separately (you can do this beforehand), saute the mushrooms in a tiny bit of olive oil.

Toss/fluff the cooked quinoa with the mushrooms, parsley, walnuts, and tomato.  Serve warm.

vegan chocolate chips

breakfast: 1/2 everythig bagel with chipotle hummus from coffee shop at william and mary

coffee and oj from a graduate symposium at William and Mary

banana

fries with mustard and ketchup from five guys

almost 1/2 a a bag of kettle salt and vinegar chips

beer sam adams pilsner (the tanker) at movie tavern

lots of belle’s kalamazoo stout

brown rice and red curry (frozen peas, carrots, fresh broccoli, fresh green beans, tofu)

salad with green beans, red onion, chickpeas, canned beets, garlic, lemon juice, s and p, orange juice baked tofu

oatmeal with tahini, sea salt, pear, almond milk

celery-spinach-beet juice at the house of my new boss

flour tortilla with black beans, raw suncheeze, spinach, salsa huichol; small navel orange; cinnamon teddy grahams

empire apple

dinner at a friend’s: muscat grapes; salad with lettuce, grapes, purple carrots, balsamic vinegar; roasted bell peppers stuffed with quinoa, black beans, and minced veggies; pineapple; ghirardelli semisweet chocolate chips; meantime ipa (vegan?)

2 slices of raisin toast with tofutti cream cheese. oj. feels like home!

half a slice of AMAZING vegan pizza from ians pizza in wrigleyville. emily, this is light years ahead of whole foods, we have to get some when you come home!!!!

dinner at penny’s noodles in wicker park: veggie bowl (marinated tofu, rice noodles, typical pad thai toppings)

breakfast: raspberry ginger cereal with soy milk; coffee

lunch: leftover kalamata/tomato pasta; sandwich with multigrain bread, red pepper + eggplant spread, Earth Balance, lettuce, tomato, and sesame garlic tempeh

dinner (resembles lunch..): sandwich with multigrain bread, red pepper + eggplant spread, Earth Balance, lettuce, tomato, and last of dumpstered Tofurkey with stuffing

sour Mamba (thanks Stacey! It wasn’t gross like we thought it would be. Just like regular Mamba but slightly sour and less sweet at the end.)

Arrogant Bastard ale (may or may not be vegan) at Soda bar

rice crackers

this is a disgusting day of food

a ton of cashews (about 1/2 a tin), pesto pasta,  samples of stacy’s naked pita chips, nonpareills from marvelous market, frozen vegetables

an entire bag of stacy’s naked pita chips, belle’s kalamazoo stout

white rice with soy sauce, black beans and frozen veggies

grapefruit; toasted walnut-pecan bread

last multigrain tortilla with last of the baba ganoush (that worked out well), pan-fried chickpeas, spinach; carrot sticks; small navel orange

small jonathan apple; mareblu naturals pecan trailmix crunch

butternut squash, quinoa, steamed collard greens with coconut-peanut sauce; grapefruit; dried pineapple

assorted chocolate-covered things from heb bulk

leftover yellow curry

handful of almonds

whiskey ginger

lentil soup (carrots, onions, french lentils with a bunch of herbs and a bit of curry powder) and my first attempt at baba ganoush. i basically just roasted a couple of eggplants and threw it in a blender with tahini, lemon, and salt. next time i would add paprika, cumin, and garlic too. it still turned out pretty well–i had no idea it was so easy!

another whiskey ginger

banana and salty oatmeal

starbucks coffee soy latte

a ton of kale salad

pesto pasta

nonpareils from marvelous market

cashews

carrot-zucchini-tahini muffins from freezer with earth balance

pb&j

coconut green tea at istria cafe

half a banana

yellow curry from thai uptown, pretty good!

breakfast: salty oatmeal

lunch: fake chicken and beef and broccoli from whole foods, sweet potato, broccoli

snack: joanna bought chocolate nonpareils from marvelous market

dinner: kale salad and leftover tamle from ny, chocolate cookies from erica

emily’s Oatmeal Supreme

ezekiel sesame toast with pb and h

more tjs chips

tortilla with beans, rice, salsa from airport

plane snacks: pretzels, puffy ritz crackers, peanuts

amy’s breakfast burrito

grapefruit; toasted pecan-walnut bread

flour tortilla with black beans, raw suncheeze, avocado, spinach, salsa huichol; small navel orange; cinnamon teddy grahams

coconut lentil soup, brown rice, steamed kale

medjool date, dried pineapple, dried ginger from fiesta bulk aisle

emily f.’s super wheaty hearty cereal with ricemilk and sliced banana. oj.

leftover mac and cheese. oh! i forgot to mention that we put collard greens in it!

more tj’s chips

dinner at vila thai cuisine. i got ginger garden and ate a good amount of emily’s green curry as well.

don’t let the relative brevity of this list fool you–i ate a lot of food today

breakfast: coffee; vegetable biscuit from Babycakes (thank you Stacey.. it was delicious!!); blueberries, strawberries, and mandarin orange slices

lunch: leftover sweet potato home fries; beet salad; Tofurkey from Rosalie’s

dinner: leftovers meal… pancakes with maple syrup; Tofurkey; leftover roasted beets; leftover sweet potato home fries; salad with Romaine, vegan cheese, and Goddess dressing

homemade vanilla soy ice cream with 365 brand’s (Whole Foods) vegan chocolate chips