breakfast: banana-pb-cinnamon oatmeal. oj.

green tea

lunch: pb&j. chocolate bunny grahams. one kettle chip before i realized i had accidentally bought a flavor i don’t like (salt and vinegar)

snacks: leftover fried rice. 2 saltines.

dinner: leftover pasta and red sauce. broccoli. tj’s masala burger.

glass of 3 buck chuck red

half a pint of soy delicious cookie dough ice cream. ugh.

breakfast: oatmeal with salt (yum yum)

lunch: I finished leftover paella and leftover israeli couscous with veggies (no tofu was left) and a peanut butter sandwich

snack: a peach and Sunkist fruit gems. They are pretty gross, but I was hungry and they were free

dinner: lots and lots of popcorn with Bragg’s Liquid Aminos and nutrional yeast

desert: pumpkin muffin with melted Earth Balannce

drink: part of a Budweiser 40 (split with Eva).  I previoulsy reported on which Budweiser prodcuts are vegan.

breakfast burrito with amy’s traditional refried beans, fried potatoes, baby spinach, roasted tomato salsa, salsa huichol

hide bread with horseradish hummus and baby spinach (see previous); grapefruit

i got this idea for a twist on ants on a log from my housemate andrea: save swiss chard stems (especially the beautiful red ones) and substitute them for celery! more flavor and color. i did this today and topped the stems with central market organics peanut butter and raisins from fiesta

i spent the afternoon making two things to go directly into the fridge/freezer for the next few days, but i ate a little of each of them so i’ll put them here: split pea soup from the vegan table, and shiner bock beer bread based on some recipe i found online when i was trying to figure out if shiner beers are vegan (they allegedly are!). click here for the bread recipe.

THEN, since i hadn’t put off my homework long enough, i decided to do an experiment: low-fat-frying the spelt blueberry muffin recipe from the babycakes cookbook. i also changed a couple of other things based on what i had (not enough agave, more than enough blueberries), but overall i think they turned out really good and not too different from the full-fat version–just a little less crumbly. i ate one and put the rest in the freezer for future breakfasts. click here for my adapted recipe.

for dinner, my housemate john made smothered sunchokes with tomato and onion from marcella hazan’s essentials of classic italian cooking and served it with linguine

with dinner, 365 brand trackers crossing shiraz: NOT VEGAN. from barnivore.com: “The 365 Trackers Crossing is not suitable for vegans. The winery clarifies the wine with gelatin, milk, and isinglass.” wtf whole foods??? you set rigorous standards for sourcing your all-natural cruelty-free body care products, and then your house brand of RED WINE, which i am actually putting INTO my body, is made with MILK and BLADDERS?

adagio honeybush hazelnut tea, sweetened with agave

breakfast: toast with pb and honey. oj.

lunch: honey wheat bagel with hummus from einstein bagel in hyde park. classic kettle chips.

snack: chocolate bunny grahms and oj. 1 saltine.

dinner: tj’s soy nuggets with bbq sauce. odds and ends made into fried rice (garlic, powdered ginger, carrot, celery, broccoli, snap peas, leftover brown rice, tamari, a bit of lemon juice). reed’s ginger brew.

chamomile tea with honey

hey i need some new shampoo and bodywash–does anyone have a brand they like which is definitely not tested on animals? a friend recently told me that a lot of companies that say it on the bottles are really just outsourcing their testing and then jacking up the prices anyway!

breakfast: macademia nut white chocolate Clif bar, coffee

lunch: leftover grilled tofu, leftover eggplant and sweet potato, leftover fava bean with broccoli rabe

snack: gross veggie chips

dinner: peanut sauce (1 onion, 5 cloves garlic, 1 cup pb, 3T sesame oil, 4T tamari, red pepper flakes, cayenne, black pepper, 2c water, 3/4 of a juiced lime) with pre-cooked frozen udon (2lb cooked), scallions, and grilled seitan with garlic; kale and purple cabbage roasted with olive oil, garlic cloves, onion, salt, and pepper, with red wine vinegar and 1/4 juiced lime added after roasting; Dogfish Head 90-minute IPA

breakfast: pumpkin spice muffin with melted Earth Balance- sadly, I still have more of these to eat.  I also ate half of a peach before realizing it really wasn’t ripe (the problem of multitasking when you are half awake)

lunch: at Kababji Grill in Dupont Circle.   They serve you pita chips with spices when you sit down.  Although I don’t think the pita was made with eggs the wait staff couldn’t confirm that it wasn’t.  Apparently the pita they use to make the chips and the pita they use in their sandwiches is bought and they do not have access to the ingredients.  However, they also have a homemade pita (not sure what they typically use this for) that does not have eggs.  They were extremely nice and made me pita chips using their own homemade pita.  I split the Vegetables, Pickles and Olive appetizer.  It was like the name says, nothing special, but good (the people I went to lunch with wanted it).   For my main course I had a sandwich (they used the homemade pita) with portabella mushrooms and this amazing garlic spread.  The spread is whipped and looks like it has dairy, but they assured me it is only garlic and oil.  The sandwich was relatively cheap ($5) and filling (after eating all of the pita chips).

snack: leftover greens from sadza ne muriwo.  They are finally finished.  I will miss them dearly.

dinner: Heather provided me with an amazing southern style dinner.  We had red beans and rice and hush puppies (my first ones ever).  They were amazing.

desert: Heather also provided desert.  We made smores over the stove.  They were delicious.  Heather’s brother gave her vegan marshmallows, graham crackers and chocolate for Christmas.  Thanks for sharing Heather!

drink: Budweiser (40 ounce, shared with Heather)

oatmeal with dried cranberries, pear, agave, almond extract

big sur bakery hide bread that i made last semester and had in my freezer, toasted and topped with homemade horseradish hummus and spinach; grapefruit; medjool dates

apple; leftover bennu coffee

i had about ten minutes to eat an early dinner before class at 6 (right at dinner time wtf!!!!), so i microwaved leftovers (brown rice, black beans, chard) and added sriracha and bragg liquid aminos. please be advised this combination of sauces is slightly sickening; dried mango

i brought kim’s magic pop to share with my class, to a surprising lack of enthusiasm. i think it was due to the sound it makes when you hear somebody else bite into it (styrofoam-esque)

central market organics peanut butter and strawberry preserves on 365 brand mighty multigrain small batch bread (toasted)

breakfast: banana-pb-cinnamon oatmeal

lunch: cold leftover pasta with red sauce. spinach salad (i forgot to dress the salad before i took it to work so it was pretty unsatisfying)

departmental wine and cheese event: sparkling water (still a bit hung over from last night), tj’s pb-filled pretzel bites, other stuff.

2 ibuprofen: see above

dinner: pinto gallo, broccoli

dessert: annie’s chocolate bunny grahms

breakfast: a large coffee with soy milk from Marvelous Market.  Although their food is overpriced, their coffee is a good deal for vegans. If you ask, they will give you free soy milk to add to your coffee (unless you order a special drink e.g. latte- then they charge for soy milk).  Also, after you buy 6 cups of coffee from them, your 7th is free.  They also give you a discount if you have a reusable mug (not sure if it has to be their mug, but I have seen people get the discount who have a Starbucks mug).

lunch: leftover israeli couscous with baked tofu and broccoli

dinner: leftover veggie paella (it was much better as leftovers. the flavor really soaked in) and leftover vegan meatloaf.

desert: Turtle Mountain (Purely Decadent) cookies and cream ice cream

breakfast: banana bread, oj

lunch: pasta with red sauce Click for the recipe.

and broccoli

snack: reed’s ginger brew

dinner: gallo pinto and spinach salad. last piece of banana bread.

snacks at reading group: annie’s chocolate bunny crackers, mixed Deluxe nuts, pineapple, way too much riesling from my friend’s uncle’s winery

breakfast: apple with peanut butter

lunch: leftover Chipotle from wednesday (see yesterday’s post) and leftover pad se-eu (without egg, fish sauce, oyster sauce) from Bambu (see yesterday’s post)

snack: I made pumpkin spice muffins with some of the pumpkin puree I made earlier this month.  The muffins are pretty gross.  I was really tired while cooking and didn’t realize that the recipe I used was low fat (i.e no oil or butter).  They also could have use more sugar.  Click here for the recipe, but beware: you need to add fat!

dinner: I made veggie paella with Shelley and Eva.  I didn’t taste like traditional paella (at least not how I remember paella), but it was good. Click for more information

snack: a second pumpkin muffin.  I smeared it with earth balance and cinnamon sugar- it tasted much better

drink: Pilsner. I just realized I haven’t written to the company to confirm it’s vegan. Barnivore says it is.

spelt blueberry muffin (see previous); grapefruit

argo vanilla rooibos tea; kashi blackberry graham cereal bar

whole foods’ bakery everything bagel with spinach and homemade horseradish hummus; pink cara cara navel orange; whole wheat fig bar from vegan cookies invade your cookie jar

handful of mareblu naturals trail mix crunch; handful of kumquats

baby carrots and out to lunch chipotle-sun dried tomato hummus; central market organics blue corn tortilla chips and homemade horseradish hummus

pizza: spelt-rosemary crust topped with five minute tomato sauce, mushrooms, zucchini, avocado, tomato, crumbled tofu, basil, sage; chianti (i forgot to note the name); kumquats

breakfast: oatmeal with bananas, pb, cinnamon, salt, brown sugar, soymilk

dinner: leftover gallo pinto, spinach salad with vinagrette. glass of 3 buck chuck (red)

banana bread

brunch: 3/4 of a Chipotle “garden blend” burrito.  I bought the burrito on 1/21, but did not eat it because my office ended up ordering pizza for luch.

dinner: Chinese takeout from Bambu.  I ordered Pad Se-Eu and Moo Shoo Vegetables without egg, oyster or fish sauce

breakfast: none

lunch: leftover greens from sadza ne muriwo without the sadza and an entire pizza from Alberto’s (veggies, no cheese).  It’s pretty good pizza, but not cheap.  There are better places in the area for vegan pizza.  I had Alberto’s because my work ordered it.

dinner with Eva: Mustard and turnip greens sautéed  with onions, garlic and a little soy sauce. Baked sweet potato fries with a lot of oil and garlic (very good but a little oily).  This was the first time I have ever had mustard and turnip greens.  They are very good.
drinks: 2.5 Budweisers.  I previously emailed the company to confirm which of their products are vegan.

breakfast: honey-os with soymilk, oj (i think i ate the last of my honey-os, so stay tuned for a different breakfast tomorrow)

lunch: last of the fried tofu and salad

snack: ants on a log

dinner: potluck! a lot of people accommodated my veganness, which was great, so i ate too many different things to post here. instead, i’ll just talk about the thing that i brought: inspired by a side dish at irazu, i decided to attempt gallo pinto, a variation on rice and beans. Click for the recipe.

oh, i also tried turkish delight for the first time tonight. i thought that it was pretty gross and almost spit it out, but half an hour later i ate some more. i thought it was gross the second time too. so, not sure what to make of that, but glad i have you guys here to share that experience with.

drinks: a couple gin and tonics with lime

blueberry spelt muffin (see yesterday’s post); twinings sunset rose red tea

central market brand organic honey-sweetened peanut butter and central market brand strawberry preserves on rudi’s organic bakery spelt bread; baby carrots

everything bagel from whole foods’ bakery; heirloom navel orange; kashi blackberry graham cereal bar; handful of crystalized ginger pieces

leftovers: kale, quinoa, black beans with the last of the carrot-tahini dressing; central market organics blue tortilla chips dipped in out to lunch chipotle-sundried tomato hummus; grapefruit

breakfast: honey-os w/ soymilk, oj

lunch: pb&j, kettle chips with salt and black pepper

dinner: hummus veggie wrap from cedars, which i believe we already linked to earlier. comes with incredibly greasy fries, salad. i ate half and took a break for an hour and then ate the other half!

breakfast: Cheerios with Trader Joe’s soymilk, coffee

lunch: leftover rice and tofu from yesterday’s dinner; leftover chickpea+artichoke heart+olives+roasted red pepper

snack: pretzels dipped in Tofutti cream cheese (tastes like pretzels dipped in Tofutti cream cheese!)

dinner: fajitas (tortilla, vegan refried beans, avocado, sauteed onion+pepper+broccoli, lettuce, tomato)

frothed soymilk and almond milk mixture with mint tea (simply steep the tea bag in the frothed milk. thank you to Stacey’s mom for the idea)