breakfast: Cheerios with soymilk and banana slices, coffee, orange juice

lunch: Sabra hummus (artichoke and spinach flavor) with pita, mixed greens with Goddess dressing

snack: seitan jerky by Primal Strips, 1 piece flatbread

dinner: brown rice cooked in awesome rice maker that I got for Christmas with Michael’s No-Bake Baked Beans (click for the recipe), squash (halved, seeds scooped, inside rubbed with Earth Balance and a dash of salt and maple syrup, baked at 450 for about an hour)

dessert: Tofutti peanut butter ice cream sandwich

breakfast: a lot of cashews and a clementine

lunch: gingerale (free, what can i say), leftover tofu with couscous salad (recipe previously posted), baked lays (thanks Joanna)

dinner: salad (very, very plain.  I was out and there was no other food I could eat. Luckily, I ate a ton of food earlier in the day so I was hungry anyway).

snack: some leftover baked tofu

breakfast: english muffin with earth balance and honey. oj.

lunch: last of the bean/green/tofu thing with brown rice

kim’s magic pop, chocolate

dinner: curry stew. the stew aspect of it was sort of an accident, but i still think it turned out pretty well. i’ll see if i can remember all of the ingredients…

Click for the recipe.

i also sauteed some green beans with garlic and tamari.

dessert: chocolate, kim’s magic pop, the rest of that soy ice cream. ugh.

breakfast: Cheerios with rice milk, coffee

lunch: leftover pasta with expensive tomato sauce and vegan parmesan; orange

snacks: Stonewall’s vegan Jerquee Cajun Bacon; french fries from Johnny Rockets. While they don’t list beef tallow as an ingredient under American fries on their ingredient page,

American Fries
Potatoes, vegetable oil (contains one or more of the following: canola oil, corn oil, cottonseed oil, palm oil, soybean oil, sunflower oil). Disodium dihydrogen pyrophosphate (to promote color retention), dextrose. Product contains 0 trans fat.
Allergens: Soy

at the beginning of the page they have a “note to vegetarians” that says they feel compelled to list beef tallow as a possible ingredient because, even though it is not added as a flavor or otherwise intentionally, the fries are cooked in close proximity to meat.  But then they don’t list it as an ingredient.  Am I missing something?  I wrote an email to them to confirm their current stance.  Either way, it sounds like it is not added as a flavor, and might just sometimes result from cross-contamination with other fried foods.  I will let you know what they say in their response.  Also, useful information follows in the note about their vegan burgers and buns.

A Note for our Vegetarian Guests
At Johnny Rockets we strive to meet the needs of all of our guests. The Boca Burger patty that we use in our Streamliner is their Original V35 and is manufactured as a vegan product. Our spec hamburger buns should not contain any dairy nor other animal-derived ingredients. Our American fries also should not contain ingredients which are of animal origin and are always cooked in 100% vegetable oil. Beef tallow, or flavorings derived from animal sources, are never intentionally added during the manufacturing or cooking process. However you should be aware that, due to the proximity of the manufacturing equipment to sources of animal protein or oil from animal sources there is the slight, though extremely unlikely, possibility that traces of these unwanted products may be accidentally transferred to our American fries during their production. For this reason, and this reason only, we feel compelled to list beef tallow as a possible (however extremely unlikely) ingredient.

Please be aware that we designate a special area of the grill on which to cook only the Boca Burger, and we do everything in our power to keep the area free from other materials. We also have special color-coded turners and tongs which help to keep cross-contamination to a minimum. However, due to the limited space and tight kitchen layout at Johnny Rockets, we cannot guarantee that there will not be unintentional contact with some small amount of material from an item which is animal in nature.

dinner: pita with guacamole, lettuce, roasted pine nuts, and a bit of tomato sauce; lettuce with pine nuts and Annie’s Goddess Dressing; Dogfish Head 60-Minute IPA and Stroh’s (both vegan according to the just-revamped Barnivore (it now color codes the different booze companies by veganosity!)

dessert: Dandies marshmallows melted between two pieces of dark chocolate (like a s’more, minus the graham. I cooked the marshmallows over the stove and then added to cool chocolate. resulted in too much chocolate:marshmallow)

I don’t really remember what I ate today (at least not in any order) because I ate so much.  Here is a (partial)  list

2 clementines (not including the clemetines in my salad)

peanut butter sandwich

gingerale (free)

leftover couscous salad and baked tofu (recipe posted previously)

leftover garlic sweet potato fries

lots and lots of popcorn with nutritional yeast and braggs

a half tin of cashews

the last pumpkin spice muffin!

breakfast: english muffin with earth balance and honey. oj.

republic of tea grapefruit rooibus (another birthday present from emily, i love it em thanks)

lunch: a few bites of a salad that i then found disgusting for some reason. leftover pumpkin cake!

early dinner: amy’s samosa wrap

late dinner: leftover beans/greens/tofu (see previous post)

kim’s magic pop, ginger wasabi chocolate

1 piece of fried plantain which i actually then spit into the trash because it tasted weird and gross. too ripe this time! i officially give up on plantains.

breakfast: Cheerios with rice milk

lunch: Nutz Over Chocolate Luna bar; coffee (I was going to eat more but forgot)

snack at 7pm when I realized I was really hungry: an entire container (Earth-Balance-tub-sized) of rice crackers, followed by my stomach making crazy noises all night (try it!)

late dinner: linguine with vegan parmesan and tomato sauce that for some reason cost over $7/jar; Dogfish Head Burton Baton (vegan)

breakfast: coffee from Marvelous Market (thanks Joanna!) and tea, bagel with jelly and grapes compliments of a law firm

lunch: leftover greens and sweet potato fries. Joanna commented on the stench of my garlic fries

my demise: peanut butter sandwich cookies (almost the entire container..about 20 cookies) AND a bag of Doritos sweet spicy chips.

my redemption (aka dinner):

Lemon baked tofu (this recipe was very good, I wouldn’t change a thing…except I did.  I didn’t realize that I was supposed to use 2 blocks of tofu instead of 1.  Basically, I doubled the marinade) with Israeli couscous salad Click for the recipe.

breakfast: english muffin (i forget what brand, i’ll post that sometime when i’m home) with earth balance and honey. oj.

lunch: leftover bean/green/tofu (see previous post) with brown rice

apple with tj’s peanut butter (i think trader joes has my favorite peanut butter–it doesn’t have weird ingredients but if you stir it up before you put it in the fridge it stays pretty emulsified. i wish it came in larger containers though, i always feel guilty because i eat so much peanut butter)

then came an amazing birthday package from emily! i was able to try kim’s magic pop (so good! it has just a hint of the taste of burnt marshmallow in the best sense. i guess i wasn’t paying good attention to previous posts because i was still under the impression that this was a soda product) and also some wasabi-ginger 55% chocolate from vosages.

birthday potluck: i made pumpkin spice cake with chocolate ganache (i believe emily’s given the recipe for the ganache and i’ll update this post with the cake recipe at some point), and also roasted some brussel sprouts

Click for the recipe.

also present at the potluck: mushroom/cranberry/walnut/cous cous filled acorn squash, vegan mac n cheese (this was awesome, i’ll have to get the recipe), and a vegan mocha cheesecake (same)

breakfast: coffee; Joe’s O’s with rice milk

snacks: Japanese Nut Mix; pretzels; hummus and pita

early dinner: szechuan fried tofu and vegetables with steamed rice (from my new local Chinese restaurant. I asked to confirm that there is no fish sauce in the vegetarian dishes but I will also ask again next time); orange juice

late dinner: fried guacamole wraps (flour tortillas with guacamole, cherry tomato, sauce from canned chipotles in adobo, vegan parmesan, leftover vegan ground meat); Stroh’s (vegan)

breakfast burrito: amy’s traditional refried beans, fried potatoes, leftover roasted tomato salsa, spinach in a mission tortilla; grapefruit

coffee (beans from central market bulk)

leftover split pea soup and beer bread (see previous); heirloom navel orange

pirate’s booty veggie flavor

ethiopian-themed potluck: injera, mesir wat (red lentils), bamya alich’a (okra), yemiser wat (brown lentils), gomen (greens); dogfish head 60-minute ipa; independence austin amber ale; a friend’s home-brewed lager and vanilla porter; lindeman’s pinot noir. all the beers were vegan, but i just looked up the wine and found that it is not vegan. since the last two red wines i have had were not vegan, i think i’m going start trying to check before i drink!

the injera that we made started out terrible but got progressively better with various tweaks to the recipe and technique until it actually approximated the real thing! even though it’s a pretty big endeavor that maybe none of you are planning to undertake anytime soon, i’m going to share the recipe here primarily to record the improvisations that ended up working. (click here for recipe)

chocolove strong dark chocolate and crystallized ginger in dark chocolate

breakfast: toast with pb and honey. oj

lunch: leftover lad nar, which made me feel awful (a la taste of nirvana) for the rest of the day

dinner: a variation on something that emily and i cooked once:  simple lemon-y chick peas, greens, and tofu

Click for the recipe.

a couple sips of ginger ale. chamomile tea.

brunch: espresso; Joe’s O’s with rice milk and banana slices

snacks: pita with rest of hearts of palm marinade; leftover vegan chocolate cake; hummus with pita, celery, and carrot sticks; zucchini and asparagus salad

dinner: seitan piccata with capers (recipe here… You need to try this recipe!); sweet potato fries; sauteed spinach with garlic; sauteed button mushrooms; Pride Cabernet Franc (may or may not be vegan)

breakfast: pumpkin spice muffin (only a few left)

lunch: leftover veggie soup with pita brunch and Earth Balance

snack: this really nasty vegan energy bar my mom bought me

dinner: bread from Bertuccis

drink: budweiser

breakfast burrito: amy’s traditional refried beans, fried potatoes, leftover roasted tomato salsa, avocado in a mission tortilla; grapefruit

leftover coffee

homemade horseradish hummus and spinach on homemade beer bread; baby carrots; pirate’s booty veggie flavor

ants an a log with 365 organic no-salt creamy peanut butter, celery, and raisins; graham crackers from vegan cookies invade your cookie jar that my housemate made; sesame-date brownies (see previous)

at tamalefest 2010: none of the savory tamale were vegan, so for dinner i had various kinds of pita/tortilla chips with hummus and salsa. i was in charge of the sweet dessert tamales, which were made of masa, earth balance, pecans, sugar, and cinnamon, and filled with either grated coconut/brown sugar, crushed pineapple/brown sugar, or sweet guava paste (found in brick form in the mexican section at fiesta). the guava ones were by far the best. i won’t post the recipe here, but if anyone is interested in making vegan sweet or savory tamales, i would be happy to share my ideas/recipes/instructions

negra modelo; abita restoration pale ale (both listed as vegan on barnivore)

breakfast: toast with pb and honey. oj.

lunch: sandwich with tomato, avocado, and red pepper hummus on awesome sourdough whole grain bread

dinner: banana with jiff peanut butter (i just looked today and apparently regular jiff doesn’t contain hfcs, which makes me feel slightly better about eating it. my strategy is to think of it as healthy frosting, rather than unhealthy peanut butter. that way, i feel like i am making a responsible frosting choice rather than an irresponsible pb choice.)

breakfast: oj.

lunch: lad nar @ noodles etc. like any pan-asian sort of place, they have a ton of vegan options and are always happy to leave out the egg or whatever.

flatbread with hummus

a tiny bit of pasta with red sauce, broccoli, tj’s soy nuggets (i started eating but realized i was late and had to put the whole plate in the fridge and run out)

ridiculously salty french fries @ the bottom lounge with katsup. rasperry lambic ($13!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!)

If you want to help with food donations for Haiti and want the food to be vegan, I found a place where you can donate. Click here for more information.

breakfast: pumpkin spice muffin with melted Earth Balance

lunch: 1/2 Chipotle garden blend burrito, vegan soup that a coworker made. a bag a of Lays potato chips (nasty, i know), 2 glasses of Sprite (not sure what I was thinking, but it was free), soy latte from Hello Cupcake (they do not charge for soymilk)

dinner: sandwich with carrots, lettuce, tomato, hummus, etc. It was free at a class I went to and they told me it was vegan.  I also had pineapple and grapes

post dinner: Natty Boh and Doritos Spicy Sweet Chili flavored chips

spelt blueberry muffin; grapefruit

vegetarian roll (avocado, cucumber, carrot) and miso soup from central market’s sushi bar

yogi walnut spice crunch cereal; heirloom navel orange

split pea soup and beer bread (see previous post)

sesame-date brownies: veganized and otherwise improved from a recipe in a weird 1984 vegetarian cookbook found at the ut-austin library. the results not disprove the assumption that vegans eat weird, wholesome-ish, vegan-y stuff all the time, though the addition of chocolate chips helped greatly to make the “brownies” more like brownies. i thought they actually turned out pretty good! (recipe here)