oatmeal with almond extract, almond milk, diced anjou pear
smart dog on beer bread with mustard, horseradish, spinach; grapefruit
same dinner as yesterday: olive oil-crusted chickpeas and black-eyed peas, brown rice, steamed collard greens, ginger-miso sauce; lots of dried mango
ibarra mexican hot chocolate prepared with unsweetened vanilla almond milk (original unsweetened is better for this purpose, but unsweetened vanilla is second best)
blueberry muffin from freezer with earth balance. oj.
2 (!) trader joes masala burgers on a tjs english muffin with bbq sauce and garlic sprouts. apple sauce cup.
a whole bunch of snacks at departmental wine and cheese event. my favorite is still tj’s dark chocolate covered pretzels
lentil soup from some falafel place
breakfast: coffee from Marvelous Market and an apple
snack: bread with horseradish hummus
lunch: Baja Fresh side of beans and rice. It used to be $1.75, but they just raised it (it’s about $2.75). Not nearly as good of a deal, but still ok.
dinner: Joe’s O’s from Trader Joe’s
oatmeal with almond extract, almond milk, and diced pear
mini everything bagel with the last of the hummus and baba ganoush, plus avocado and paprika; last of the never-ending kumquats; last spelt blueberry muffin from the freezer; coffee
slightly weird but rather successful mediterranean-soul food fusion: cooked chickpeas and black-eyed peas (pan fried in olive oil until crusty and golden), brown rice, steamed collards, all covered in ginger-miso dressing (recipe from whole foods); ate de membrillo y guayaba (see previous). click here for ginger-miso dressing recipe
spelt zucchini muffins from the babycakes nyc cookbook, with a few adaptions. i made them lowfat and then ate a bunch of them with lemon buttercream frosting (recipe from vegan cupcakes take over the world) on top!
2 blueberry muffins
sandwich with roasted portabellas, red peppers, onions from last week and hummus and garlic sprouts
tofutti cutie ice cream sandwich (impulse buy at trader joe’s)
amy’s frozen burrito with beans, rice, tomatoes. reed’s ginger brew (i’m completely addicted to this stuff)
snacks at reading group: popcorn with olive oil and salt, tortilla chips, salsa, tj’s guac, white wine
chipotle burrito, mild salsa only
fritz pastry again! orchid oolong tea
last of the chikkn noodle soup with saltines; sauteed green beans. i made this dinner by the rustic light of my cell phone because the power went out in my building!
i made those blueberry muffins again, except i only had 3/4 c. white whole wheat flour. they came out amazing! maybe the least vegan-tasting muffin i’ve ever made, including my non-vegan attempts.
asparagus miso soup, grapefruit, cinnamon raisin bread
lots of samples from central market’s bulk bins: my favorite there are the dark chocolate-covered sandwich cookies, which are like tiny oreos dipped in dark chocolate
homemade graham cracker (made by my housemate)
louisiana-themed potluck: hummus and carrots while cooking (not on theme), gumbo with tons of okra and greens, potato salad (there was a special vegan one for me), red beans, brown rice, ridiculously good king cake; key lime margaritas, abita turbo dog (vegan), various homebrews, lots of different red wines
breakfast: 2 blueberry muffins from freezer with earth balance. oj.
fritz pastry: vegan cinnamon struesel, chai masala tea with soy and sugar, awesome vegan carrot soup
dinner: falafel pita from sultan’s market ($3.50!) with hummus and extra baba ganoush.
late night snacks: sandwich with mushroom, spinach, tj’s eggplant/red pepper spread, pepper, oregano. hazelnut shortbread cookies.
manzano banana; toasted homemade cinnamon raisin bread; spoonful of pb&j
mini everything bagel with leftover hummus, baba ganoush, avodaco, paprika; grapefruit
beer bread with strawberry conserve; coffee (panama beans from central market)
gala apple; beer bread with peanut butter
a surprising amount of vegan options at an archivists’ potluck: hummus, pita, baby carrots, cherry tomatoes, beets, black bean/corn salad, rice and beans, lentil/chickpea/rice salad, assorted crackers and chips
ibarra mexican hot chocolate made with unsweetened vanilla almond milk
hot toddy with fresh ginger, lemon juice, turbinado, whiskey, and hot water
late night cornflakes, raisins, soy milk
blueberry muffin from freezer with earth balance. oj
bowl of chikkn noodle soup with saltines
apple and peanut butter
same thing as lunch but with sauteed green beans on the side
like 15 more saltines, hmm
stale little pumpernickel roll, potato chips
breakfast: Special K with strawberries and soymilk; orange juice; coffee
lunch: leftover macaroni and “cheese;” romaine lettuce with Annie’s Goddess dressing, sunflower seeds, cashews, cherry tomatoes, and carrot chunks
snack: Mamba; flour tortilla with peanut butter
dinner: Boca burger with avocado, roasted red pepper (out of a jar, pretty good), and ketchup on homemade multigrain bun with pecans (click for the recipe); enoki mushrooms sauteed in olive oil, garlic, fresh parsley, salt, and pepper; lettuce and cherry tomatoes with lemon; green tea with agave
Combine yeast with warm water and stir to dissolve. Let sit for a couple minutes, and add the splash of sugar (to help the yeast grow… does this really work?). Let sit a few more minutes (you should see it start to froth up).
Mix flour, salt, seeds, nuts, and sugar in a bowl. Add the yeast mixture, oil, and water, and knead. Add enough water so that you can knead all the flour into the dough without the dough sticking to your hands (a little bit of sticking is okay after this first mixing). After it is fully mixed, if it is sticky, add a bit more flour; if it seems dry or if you can’t knead all the flour in, add more water. Once mixed, spread a thin layer of olive oil on the surface of the dough, cover with a damp towel, and let rise (at room temperature or slightly warmer).
After rising (as long as you want… about 45 minutes is good), punch the dough down and knead (about 10 minutes? Less if you knead like you need it). If it sticks to your hands, sprinkle whole wheat flour on the kneading surface and knead it in (repeat until it is no longer sticky). After kneading thoroughly, separate the dough into whatever loaves or rolls you are baking. Let rise like this for another 15 minutes or so (it will rise more in the oven).
Bake at 425 until the outside is browning and the loaves make a hollow sound when you hit them. The rolls I made took about 25 minutes, the loaf 30 minutes.
toasted homemade cinnamon raisin bread; tiny banana
leftover homemade hummus, avocado, paprika on a mini everything bagel (wf bakery); kumquats
fiesta brand cornflakes with raisins and homemade soy milk; dried mango
leftover couscous, squash, miso-walnut sauce, and fresh mint; leftover asparagus miso soup (recipe posted); texas sweet orange; newtree fine belgian dark chocolate with blackcurrants (“renew” flavor)
alamo golden ale
ginger tea
ezekiel raisin toast with tofutti cream cheese. oj.
pita stuffed with hummus, garlic sprouts, roasted portas, red peppers, onions
weird vegan candy sitting out at work
bowl of chikkn noodle soup with saltines (see previous post)
apple with peanut butter
leftover falafel and hummus in a pita. sauteed green beans.
breakfast: peach Silk soy yogurt; granola with almonds; orange juice; coffee
lunch: pita; hummus; lettuce with lemon; cherry tomato; leftover sun-dried tomato tapenade; leftover roasted veggies
snack: vegan blueberry muffin from Whole Foods
dinner: vegan macaroni and cheese (from Veganomicon’s “Mac Daddy” recipe, with added roasted red pepper; they don’t give permission to post their recipes); bok choy and beet greens sauteed with olive oil, sea salt, pepper, sunflower seeds, and cashews; Stroh’s
dessert: leftover apple-banana sauce (how did this not go bad yet?)
warmed cinnamon raisin bread; texas orange (4-lb bag for $1.50 at HEB)
leftover hummus and baba ganoush on a mini everything bagel (wf bakery) with avocado; celery; kumquats
leftover coffee from bennu; little gala apple; tiny banana, still gross. what are these for? they make my teeth feel weird; handful of peanuts
leftover couscous, butternut squash, miso walnut sauce, plus the addition of a handful of fresh mint leaves; asparagus miso soup (see previous); blackberries; last bite of okara brownies
peanut butter potato chip cookies: i made them to bring to an archivists’ potluck on friday. these are the ultimate proof that vegan≠healthy, but also that vegan≈delicious. adapted from skinny bitch in the kitch (i have mixed feelings about this cookbook); click here for my version
preheat to 375 and grease a baking sheet. in a large bowl, mix sugar, oil, and peanut butter thoroughly (by hand or with a mixer). add water, molasses, vanilla and mix. add flour, baking soda, salt and mix. fold in potato chips. form balls of 1 tbsp, and lightly flatten onto baking sheet with fingers. bake 9-11 minutes, until edges turn slightly brown. allow to cool.
i ate a lot of them.
breakfast: raisin ezekiel bread with tofutti cream cheese. oj.
early lunch: bowl of chikkn noodle soup (see previous post) with saltines crumbled on top
late lunch: falafel from cedars. i should have asked but i didn’t and they served it with a yogurt salad thing that was touching the falafel just a little but i wiped it off as best i could and ate it anyway ):
the rest of the ciao bella coconut sorbet
2 pieces of tj’s dark chocolate
pb&j
breakfast: Cheerios with soymilk; coffee
lunch: leftover miso soup; leftover udon; leftover spicy corn
snack: Alternative Baking Company Luscious Lemon Poppyseed cookie (I strive to keep this flavor in business)
dinner: whole wheat pita; Sabra artichoke and spinach hummus; sun-dried tomato tapenade (slice 10 sundried tomatoes into strips, then food process along with olive oil, white balsamic vinegar, fresh parsley, salt, pepper, juice of half a lemon); romaine lettuce; cherry tomatoes; carrot sticks; roasted vegetables (peeled and sliced beets; unpeeled carrot chunks; coarsely chopped onion and garlic; peeled and chunked special yellow yam from H Mart… has anyone else seen this variety?; salt; pepper; olive oil; covered and baked at 400F for 35 minutes); Dogfish Head Burton Baton (vegan according to Barnivore)
dessert: half a Tofutti peanut butter ice cream sandwich; orange juice
Trader Joe’s cereal and Trader Joe’s vanilla soy milk. I am not sure what type of cereal it was, but it was vegan.
Pita and Trader Joe’s horseradish hummus (this is currently my favorite type of hummus. I know it sounds strange, but try it)
leftover vegan lasagna (see previous post)
cashews
More pita and hummus
drink: Yuengling (I need to email them to confirm).
Speaking of drinks, I received a response from MillerCoors about their products. Click for the response.
MillerCoors does not use any animal by-products in our brewing process, nor are there any animal sources used in our packaging. Isinglass is not used in our brewing. There are five basic ingredients in all MillerCoors products. These include pure water, malted barley, corn syrup, hops, and yeast. Corn syrup is one of the basic ingredients used in most MillerCoors products as US consumers prefer its taste. Again, we do not use animal derived ingredients in our beer.
We appreciate your interest in our products.
Sincerely,
MillerCoors Consumer Affairs Department
Ref: Case#N20551580
——————————————————————
I am wondering if your beers are vegan. I do not use any ingredients derived from an animal including gelatin, milk, honey, whey, casein, isinglass, etc. I am interested both in the filtration process and in the ingredients that go into the beer itself. Thank you for your help.
grapefruit; spelt blueberry muffin from freezer
squash and zucchini leftover from burritos; hide bread from freezer with leftover hummus, baba ganoush, avocado; celery and hummus; kumquats; dried pineapple and papaya
lots of samples stolen from whole foods bulk bins (my favorite is called “dr. chocolate” which is hearty grainy sweet crackers dipped in dark chocolate); raisins
leftover whole wheat couscous, butternut squash, and miso-walnut sauce; asparagus miso soup (click for recipe)
boil water in a pot. in a separate bowl, mix miso with a couple tablespoons of the hot water, forming a paste; add the paste to the water (do it this way so it doesn’t clump). add the rest of the ingredients, remove from heat, and let sit for a few minutes.
homemade molasses beer bread (recipe already posted here; this time i used austin amber ale instead of shiner) with peanut butter and strawberry conserve; homemade cinnamon raisin bread
molasses beer bread and cinnamon raisin bread
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