breakfast: banana

lunch: b salad (see recipe postings for description) and a taste of my housemate’s vegan fried rice

snack: I finished the nonpareils from Marvelous Market. coffee with soymilk from Marvelous Market

pre dinner snack: toast with peanut butter

dinner: vegetable soup with lentils and homemade croutons.  The soup needed more flavor so I am not going to post the recipe, but I will tell you what was in it. It had carrots, parsnips, celery, lentils, mustard greens, spinach, red onion, and garlic.  The only flavoring was veggie bullion, fresh thyme and bay leaves.  to make the croutons I used my leftover whole wheat bread and bread Joanna had bought several weeks ago from Marvelous Market.  I tossed the bread bread in olive oil, salt and fresh thyme and then cooked it in the toaster oven on low heat for about 10 minutes.

grapefruit; banana oat bar

multigrain tortilla with sun-dried tomato hummus, white bean tapenade, spinach; small navel orange; spelt zucchini muffin

bad coffee at work; small jonathan apple; mareblu naturals cashew crunch

leftovers: amy’s split pea soup (still eh), toasted molasses beer bread; sweet potato, spinach with ginger-miso dressing; almond milk (almond breeze original unsweetened)

i made some important discoveries tonight:

• toy joy, which has toys, candy (including a special vegan candy section), and vegan soft serve, milkshakes, and floats. there’s vanilla and a flavor-of-the-week soft serve, plus a bunch of delicious-sounding milkshake flavors. i was told that the soft serve is made from just coconut milk, tofu, sugar, and whatever the flavor is. the flavor today was lemon, so i had a cup of lemon soft serve with “oreo” topping. all the upcoming flavors sounded awesome, i think this might be a weekly thing except that it’s a little pricey (almost $4 for a small cup with one topping)
• whip in convenience store, which is a cross between a bar, an indian restaurant, and the oberlin decafe. killed time here while waiting to see hello wheels and had really good chai tea with soy milk and a ton of newman-Os. they had a bunch of vegan options on the indian menu that sounded really good, and everything was pretty cheap (rice bowls with vegan curries around $6)

raisin toast with tofutti cream cheese. oj.

leftover palak panir with rice. lemon cake.

leftover palak panir with rice. lemon cake (yes, these are two separate meals)

banana bread that a friend made

toasted molasses beer bread with creamy peanut butter, wild blueberry preserves; grapefruit

carrot sticks and sun-dried tomato hummus; jonathan apple; dried pineapple

delicious lime-y gin & tonic made by my housemate john

baked mac and cheeze from 1000 vegan recipes: everyone who tried it agreed that it was the best vegan mac and cheese they had ever had. it was the first time i’d ever tried making vegan mac and cheese, and i tried to pick a relatively healthy recipe (i.e. no earth balance; the sauce was a mix of onion, nutritional yeast, cornstarch, soy milk, miso, mustard, and spices). i used spelt elbow macaroni and added broccoli florets and breadcrumbs on top. i made this to bring to a bbq and was really happy with the results. email me if you want the recipe.

other vegan food at the bbq: black bean salad; quinoa/mixed bean/dried fruit salad; chips, hummus, guacamole; bush’s vegetarian baked beans simmered with special ketchup and brown sugar; lots of pineapple; peanut butter and jelly cupcakes (email me for this recipe too! my housemate made them with blackberry jam and they are THE BEST); session lager from full sail brewing company (vegan according to barnivore); tastes of a couple of homebrews; homemade sangria

lemon cake

leftover palak “panir” with coconut/almond rice. i’m ready to give the recipe now! i veganized a recipe from the art of indian vegetarian cooking

Click for the recipe.

dinner at ethiopian diamond: i think this is my favorite restaurant in chicago. this food selection will look familiar to emily because my friend allowed me to order the same thing that we always get when we go there! shimbra assa and a combo platter with collard greens, yellow split peas, and cabbage. they threw in some red lentils for free! i also had a glass of honey wine.

lemon cake

brunch: soy cappuccino; shredded wheat with brown sugar, banana slices, and soy milk

snacks while watching Dr. Bronner’s Magic Soap Box, a documentary about Dr. Bronner (his soap is vegan, biodegradable, organic, fair trade, and not tested on animals. The documentary is pretty interesting.): leftover raw kale salad with extra avocado; popcorn popped in canola oil tossed with Old Bay seasoning, sea salt, nutritional yeast, a bit of Bragg’s, and a bit of melted Earth Balance. Stacey, I’ve finally broken into the huge Old Bay seasoning that you gave me for my birthday a few years ago.

dinner/snacks while watching Cronenberg’s The Dead Zone: Boca burger with leftover tamarind sauce from Thai food I had like a month ago (it seemed like it was still okay…); leftover cous cous and enchiladas; chips and salsa; asparagus spears roasted in olive oil, cayenne, salt and pepper; last bit of orange peel dark chocolate (my parents gave me this chocolate bar for Christmas, which is a long time for me to keep chocolate)

drinks at Rosalie’s birthday party: whiskey with ice+lime+agave; one vodka with Sprite; Budweiser; Sparks (also old… purchased like a year ago. Lots of old food today.)

whole wheat bread with horseradish hummus

apple

some really old leftover apple sausage gravy from when Katherine visited

whole wheat pasta with pesto sauce and melted Follow Your Heart cheese

toasted molasses beer bread with creamy peanut butter and wild blueberry preserves; grapefruit

handful of roasted/salted cashews and dried strawberries from fiesta bulk bins

hide bread from freezer, toasted, with sun-dried tomato hummus, white bean tapenade, spinach; small navel orange; lemon poppyseed cookie failure; dried pineapple

whole foods was crazy with samples: navel orange, minneola (sooo sweet), pineapple, kale chips (in bombay curry and zesty nacho flavors), baraka bars (chocolate almond and chocolate hazelnut; they were delicious, but why would you want to condense a whole meal into one bar when eating is so much fun??), walnut raisin spelt bread, rosemary sourdough bread, some weird chocolate-flavored green food drink, nadamoo coconut milk ice cream (java crunch, yum), a caffeine-free coffee substitute brewed from roasted breadnuts(??) served by a guy in an ornate mayan hat; also dark chocolate-covered sour cherries from the bulk bins

small jonathan apple; coffee from central market bulk beans

dinner at a friend’s: chickpea crepe with pinenuts; pasta with olive oil and lemony roasted asparagus; lots of strawberries; new belgium ipa

lone star tall boys at red eyed fly (aquarium drunkard showcase); shiner bock at red 7 (xiu xiu, lead guy from shearwater)

oatmeal with banana, peanut butter, salt, cinnamon, agave, and soymilk on top. oj.

vietnamese sandwich. weird ‘drink’ (i think this one had tapioca, mung beans, and coconut milk)

crimson king tea at intelligentsia

dinner @ yummy yummy: cashew soy gluten

breakfast: a little bit of Special K (vegan variety) with soymilk; apricot and mango soy yogurt

lunch: romaine lettuce with Annie’s lemon & chive dressing; leftover cous cous with asparagus and chickpeas

snack: Darrell Lea Soft Eating Mango Liquorice (includes Natural Flavor and Mono- & diglycerides as ingredients. I need to contact them to see if these are from vegan sources. I hope they are, because it was delicious)

I have been eating a lot of candy lately.

dinner: tortilla chips (some store-bought and some homemade by deep-frying corn tortillas in canola oil) with green olive cilantro salsa, spicy tequila salsa, Tofutti vegan sour cream, and refried beans (pinto beans sauteed with garlic, onion, olive oil, cayenne, and red pepper flakes; after sauteing for a few minutes, smash the beans and then keep frying, adding water and/or oil if they start to stick); sweet potato and black bean enchiladas (same recipe as the last time I made it; click on “Sweet Potato and Black Bean Enchiladas” on the recipe page); raw kale salad (“Raw Kale Salad” on the recipe page); Tyskie beer (may or may not be vegan); chocolate almond milk. I added more nutritional yeast and Bragg’s to the kale salad this time.

I’ve had the chocolate almond milk several times and haven’t remembered to write it on the blog until this time…

cornflakes with homemade soy milk; grapefruit

pita with sun-dried tomato hummus, white bean tapenade, spinach; carrot sticks; texas valencia orange

amy’s split pea soup (eh) with salsa huichol, herbed everything bread; baked sweet potato, spinach with ginger-miso dressing; grapefruit

lemon poppyseed cookie attempt #4: failure. but i think the next one will be perfect.

fresh ginger tea

marcus james shiraz

raisin toast from medici with tofutti cream cheese. oj.

i made palak paneer for lunch! i’ll have to post the recipe later, it’s all the way in the other room and i am definitely not getting out of this bed right now. served with rice that i cooked with almonds and dried coconut.

leftover lemon cake

green tea at a friend’s place

couple more slices of raisin toast with tofutti cream cheese

bar food: way too many curly fries, normal fries, chips with guac, a cup of hard cider

writing this entry is making me face the sad fact that i ate curly fries for dinner…

toasted molasses beer bread with creamy peanut butter and wild blueberry preserves

bad coffee from some snack trailer on campus

multigrain tortilla with sun-dried tomato hummus, white bean tapenade, spinach; carrots sticks; texas valencia orange

yogi goji berry flakes & clusters cereal with added unsweetened dried coconut and homemade soy milk; dried mango

leftover butternut squash and panfried tempeh with spinach and ginger-miso sauce; grapefruit

rex-goliath cabernet sauvignon

andrea’s birthday cake, which we baked from duncan hines moist deluxe classic yellow cake mix, prepared according to this website (we did the applesauce version), topped with dark chocolate frosting (semi-sweet baker’s chocolate melted into hot soy milk) with lime and cardamom stirred into the frosting (but fyi, duncan hines creamy home-style classic chocolate frosting is also vegan!). the cake totally fell apart but was moist and fluffy and satisfyingly delicious. we ate almost the whole 12-serving cake between 3 people (and 1 person wasn’t exactly pulling his own weight…)

blueberry muffins from freezer with earth balance

grapefruit tea

pb&j. lightly salted potato chips.

last of the squash soup.

dinner at a prof’s house: gluten-free pasta with tomatoes, olive oil, garlic, and basil (for myself and the gluten-free girl, or the “special needs people” as berthold called us). a ton of french bread, which is definitely a weakness of mine. salad with basalmic dressing. lemon cake that i made and brought (pretty sure i’ve posted the recipe on this site already). a ton of red wine.

toasted molasses beer bread with creamy peanut butter and wild blueberry preserves

multigrain tortilla with sun dried tomato hummus, white bean tapenade, and spinach; carrot sticks; texas valencia orange

small jonathan apple; spelt zucchini muffin from freezer; mareblu naturals trail mix crunch and cashew crunch

leftovers: butternut squash, kale, tempeh with miso-ginger sauce; little piece of herbed everything bread with white bean tapenade

really sweet and fresh carrot from the farmer’s market (courtesy of john shaw)

medjool dates and honey toasted pecans from fiesta’s bulk section

grapefruit; newtree belgian dark chocolate with blackcurrant; fresh ginger tea

weird, i swear i started a draft today but i didn’t see it when i came back just now

anyway,

blueberry muffins from freezer with earth balance

leftover cous cous and soup from last night

skittles, ugh

leftover cous cous and soup from last night

snacks at mac’s american pub: no-cheese nachos with refried beans, tomato, lettuce, jalapenos. french fries. white bean dip which was basically hummus with pita and veggies.

interesting article about wine fining agents:

http://www.salon.com/food/wine/index.html?story=/food/feature/2010/03/09/kolpan_wines_not_vegetarian_ext2010

My mom somehow found this article less than an hour after it was posted. She really likes Salon. Thanks Mom!

cornflakes with raisins and homemade soy milk

multigrain tortilla with homemade sun-dried tomato hummus (instead of using the chickpea-cooking water, i used the sun-dried-tomato-reconstituting water for optimum flavor), white bean tapenade (posted yesterday), spinach; carrot sticks; super sweet and juicy texas valencia orange; lemon poppyseed cookie

leftovers from yesterday: tapenade on herbed everything bread; butternut squash, kale, and tempeh with ginger-miso sauce

dr. chocolate and peanut butter chocolate pretzel nuggets from whole foods bulk; almond breeze almond milk

blueberry muffin from freezer with earth balance

last of the gallo pinto. steamed kale with peanut butter. all in one bowl.

apple sauce cup from tj’s

potato chips

departmental wine and cheese event: some kind of sparkling white wine, tjs chocolate covered pretzels, pineapple, all kinds of combinations of chips/crackers/guac/salsa

dinner with chelsea: collard greens (chelsea mostly took care of these but i think they were mostly seasoned with basalmic and tamari), israeli cous cous with toasted pine nuts and sundried tomatoes, butternut squash soup which turned out pretty well!

Click for the recipe.

skittles

breakfast: Cheerios with soymilk; coffee; piece of pecan multigrain toast with Earth Balance

lunch: leftover baba ghanoush with pecan multigrain bread and a carrot

snack: pita chips with baba ghanoush

dinner: baked potato with roasted vegetables (asparagus, red onion, and garlic with sea salt, pepper, olive oil, roasted red pepper), Tofutti sour cream, Twin Oaks vegetarian sausage, sun-dried tomato (reconstituted in boiling water), and Sriracha sauce; sauteed collards with garlic; rest of Yellow Tail shiraz. Stacey and I went to Twin Oaks and it is a pretty awesome place; you should buy their tofu if you see it.