breakfast: pita and homemade hummus

lunch: 3 leftover chocolate chip cookies (see previous post for recipe) and some of the leftover quinoa and chickpea dish (see previous post for recipe).

snack: 2 more chocolate chip cookies and some more pita and homemade hummus.

dinner: homemade hummus and homemade pita chips. Click for the recipe.

desert: chocolate chip muffins Are you noticing a theme yet?  In case you aren’t, let me help you out: chocolate chips.  This is the result of the city freaking out about snow.  I don’t think the grocery stores even closed down because of the weather (they did close early), but people went nuts.  You would think the world is ending.  There is no produce in the markets and the lines are up to 3 hours.  I have no patience for such nonsense, so I am cooking with ingredients that I have around the house (i.e. chocolate chips).

whole wheat pita, roasted garlic and sun dried tomato hummus; leftover orzo salad; everything bagel; kim’s magic pop

ants on a log (celery, peanut butter, raisins)

burrito: grande mission tortilla; refried pinto beans made by mashing canned pinto beans in olive oil and garlic in a pan over heat; diced and steamed zucchini and yellow squash sprinkled with sea salt, oregano, and dried parsley; spinach; roasted tomato salsa. boiled yucca with mojo (garlic sauteed in olive oil and lime juice.. for some reason it turned blue?). from the prepared foods counter at fiesta: ate de membrillo (quince) and guayaba (guava), which both tasted like a block of strawberry fruit leather

ibarra mexican hot chocolate prepared with almond milk

breakfast: ezekiel raisin bread with tofutti cream cheese. oj.

lunch: hummus on toasted flatbread. sauteed green beans. organic apple sauce cup.

dinner: bbq seitan at handlebar (with emily’s mom!). served with collard greens and then also black beans because they screwed up my order and let me keep it. i’m going to say it: handlebar has the best bbq seitan in chicago.

lentil soup

a few sips of coffee

breakfast: Cheerios with soymilk, orange juice, coffee

lunch: leftover marinated tempeh sandwich; leftover lemon wild rice romaine salad

snacks: hickory seitan jerky by Primal Strips, strawberry Mamba, salt and vinegar chips, pickle (lots of snacks!)

dinner: kidney beans, corn, and chunks of vegan Boca burger cooked with onion, garlic, chipotle pepper in adobo sauce, liquid smoke, stone ground mustard, tomato paste, Jack Daniels whiskey, olive oil, bay leaves, crushed red pepper, Old Bay seasoning, black pepper, a pinch of sugar, and salt; spinach sauteed with garlic, salt, pepper, and Earth Balance; corn bread (click for recipe).

breakfast: none (don’t worry, I more than make up for it later in the day)

lunch/snack/lunch/snack: a lot of popcorn with bragg’s and nutrional yeast, chocolate chips, leftover quinoa and chickpea dish (see previous post), pita and homemade hummus

drinks: I drank basically all day long. I had rum and coke and about 5 beers (the beast)

etc. I went to a potluck where I had some amazing vegan apple crisp and some beets

oatmeal with agave and fresh blackberries

whole wheat pita with kalamata olives, roasted hot pepper, spinach, and homemade roasted garlic and sun dried tomato hummus. hummus recipe here.

orzo salad inspired by 101cookbooks, with asparagus, rainbow chard, fresh mint, chopped avocado, crumbled tofu, olive oil, lemon juice, and sea salt; leftover gingerbread cupcake with lemon buttercream frosting; navel orange

evening snack: 1/2 an everything bagel with hummus on 1/2 of the 1/2. i guess i was feeling hesitant to commit.

later evening snack (i.e. what i really wanted): the last gingerbread pig (see previous) smothered in strawberry conserve!

breakfast: ezekiel raisin toast (pretty much the most vegan tasting thing ever but i still like it) with tofutti cream cheese. here is a website entirely devoted to ranting about ezekiel bread! oj.

lunch: leftover curry

dinner: snacks at departmental wine and cheese event, which include but are not limited to: sabra hummus, baby carrots, several varieties of pita chips, potato chips, blood oranges, pineapple, guacamole, pretzels, etc. etc. etc.

breakfast: pita with melted Earth Balance and leftover cabbage

post breakfast snack: graham crackers and more graham crackers. chocolate chips and more chocolate chips (Ghirardelli semi sweet)

lunch: gardein santa fe good stuff.  This was only ok.  I don’t often buy prepared fake meat, but I have been hearing a lot about Gardein so I wanted to try something of theirs.  It was lacking flavor and had too much salt.

dinner: chickpea and quinoa pilaf.  This is a pretty standard (i.e. not very exciting) recipe.  I didn’t feel like going out in the snow today so I had to make something with ingredients I had around the house.  I added broccoli and red pepper.

post dinner snack (there is nothing to do when you are snowed in except to make food and then eat it): I made hummus with my housemate.  I don’t have a recipe to share because we threw stuff in without paying attention to amounts. We used: chickpeas, lemon, tahini, garlic, olive oil, salt and peper.

drink: budweiser

oatmeal with dried cranberries, slivered almonds, almond extract, and almond milk

gala apple with peanut butter; mini everything bagel from whole foods’ bakery

yogi goji berry flakes & clusters cereal with soy milk

leftover bennu coffee, which was actually quite old and kind of grossed me out despite my leniency towards reheated coffee

leftover mesir wat with slivered kalamata olives; defrosted and warmed beer bread; grapefruit

leftover bob’s red mill gluten-free chocolate cake (i think it’s the best vegan cake i’ve had) with 365 organic strawberry conserve

(fresh ginger + boiling water =) ginger tea

breakfast: english muffin with earth balance and honey

lunch: amy’s black bean burrito

dinner: leftover curry and rice. sauteed green beans with olive oil, garlic, and tamari.

last brownie

brunch: beer chocolate chip pancakes (the fluffiest pancakes I’ve ever made.. the beer must help a lot.. click for the recipe) with maple syrup; orange juice; soy latte; Tofutti peanut butter ice cream sandwich

dinner: peanut butter and strawberry jam on sourdough bread; Dogfish Head 60-Minute IPA

Tecate with lime at cd release party (vegan according to Barnivore)

breakfast: pita bread with melted Earth Balance

lunch: leftover peanut pasta

snack: an apple and I made a batch of chocolate chip cookies.  Crispen made these cookies over New Year’s and they were amazing.  I made them today and they were not as good.  I am not sure what I did wrong.

dinner: leftover peanut pasta with peppermint tea and more cookies (I think I ate 8 cookies today)

dinner x2: cooked red cabbage with brown rice.

drink: budweiser (i need to confirm that other beers are vegan. i don’t really like budweiser all that much)

desert: graham crackers

1/2 empanada de calabaza, 1/2 marranito (see previous post); grapefruit

leftover red bean-chipotle burger wrapped in a tortilla with spinach, roasted hot green pepper, salsa huichol; leftover sweet potato fries with peanut-ginger dipping sauce; navel orange

marranito; gala apple

leftover mesir wat, molasses beer bread from the freezer; another piece of molasses beer bread, served warm with strawberry conserve

ibarra mexican chocolate prepared with almond milk

breakfast: a clementine

lunch: popcorn (some with melted Earth Balance and nutritional yeast and some with Bragg’s and nutritional yeast)

pre-dinner drink: budweiser

dinner: peanut pasta with broccoli, scallions, mushrooms and tofu.  The best way to fry tofu is to heat a pan with oil and then add the tofu.  cook until it has browned. Once it has browned add any spices or sauce you want.

spelt blueberry muffin; grapefruit

whole wheat pita, hummus, olives, pepper, spinach (see previous for more detail); navel orange

coffee, beans from central market bulk

at fiesta, the bakery section which always smells so so good is strategically placed right by the entrance, so you pretty much have to smell it. i usually sniff longingly from a distance, but today my housemate and i stopped to eye the king cakes. i ended up looking at some other pastries and realizing that while most of them have eggs, almost none had dairy, using vegetable shortening instead of butter, and quite a few things were actually vegan. we caved and got empanadas de calabaza (pumpkin turnovers) and marranitos (dense pig-shaped molasses cookies).

marranitos

1/2 empanada, 1/2 marranito; gala apple

red bean chipotle burger served on a leaf of rainbow chard, topped with sliced avocado; sweet potato fries with ginger peanut dipping sauce from vegan soul kitchen; a friend’s home brewed lager and vanilla porter;  chocolate cake made from bob’s red mill’s gluten free chocolate cake mix, prepared according to the directions on the package but substituting earth balance, soy milk, ener-g egg replacer, and ground flax to make it vegan, and served warm with strawberry jam. a friend brought this to dinner, and it was by far the best chocolate cake i’ve had in a long time

breakfast: a clementine, an apple and some cashews

lunch: Chipotle garden blend burrito (see previous posts about their “garden blend” burrito

snack: leftover greens and sweet potato fries with garlic

dinner: popcorn with Bragg’s and nutritional yeast.  My meals for the next few days may be pretty lame.  I am in DC where we got about 20 inches of snow last night (and it’s still snowing).  I was dumb/smart enough not to go to the market beforehand because the line was about 3 hours.  I will be eating whatever I can find around the house (i.e. more popcorn)

everything bagel from central market’s bakery, with avocado and sea salt; grapefruit

phoenicia bakery whole wheat pita with hummus, olives, roasted pepper (see yesterday’s post for more detail); heirloom navel orange; peanut ginger sesame cookies

lundberg organic mochi-sweetened rice cake; dried mango

miso soup and veggie roll from central market; sesame asparagus from vegan with a vengeance; real ale’s fireman’s four blonde ale (unpasteurized and unfiltered)

peanut ginger sesame cookies; ginger tea (made by steeping diced fresh ginger root in boiling water for about 10 minutes, and adding an optional dash of agave)

breakfast: Silk strawberry soy yogurt with almond granola; coffee; orange juice

lunch: leftover baked beans and brown rice; hummus and flatbread

snack: Alternative Baking Company Luscious Lemon Poppyseed cookie (R.I.P. Decafe), 1 piece of flatbread

dinner: grilled TLT (click for recipe), Campbell’s tomato soup with soymilk

oatmeal with dried cranberries, almond extract, slivered almonds, diced pears, and almond milk

phoenicia bakery whole wheat pita with the mediterranean chef’s grandma’s humus (see previous post), sliced pitted kalamata olives from the central market olive bar, spinach, and this roasted/charred green pepper i found in a plastic bag in the fridge, which someone brought to tamalefest. the pepper was unseeded but wasn’t very spicy, just extremely delicious and almost sweet. the peppers are big, but skinnier than a bell pepper- not sure what kind of pepper that is, but i look forward to eating the rest of them; heirloom navel orange; peanut ginger sesame cookies (see previous post)

defrosted and warmed beer bread (see previous) with creamy no-salt peanut butter and strawberry conserve, both 365 organic

leftover mesir wat; leftover kale and plaintains, to which i added sea salt, black pepper, and salsa huichol

gingerbread cupcakes with lemon buttercream frosting from vegan cupcakes take over the world–so good!

breakfast: english muffin with earth balance and honey. breathe in and let it go, adam.

lunch: kettle chips, lightly salted. pb&j.

snack: last of the chocolate and last of kim’s magic pop

dinner: leftover curry with brown rice.

last of the chocolate bunny grahams

brownies from this recipe. i doubled it and it made soooooo many brownies. they’re pretty good; standard vegan brownie fare, i guess. they taste a lot like tofu but (1) it’s kind of satisfying in a weird way and (2) i may have put in way more tofu than the recipe called for, i had to use up a whole package before it expired