January 20, 2010

stacey-ummm…did I really learn a lesson?

January 20, 2010 - .  

breakfast: none, I didn’t have time (a poor start to the day)

lunch: leftover sadza ne muriwo (see recipe from 1/14/2010).  I REALLY recommend making this.  It is amazing.  Thanks Crispen!

snack: banana, grapes, I finished the box of wheat thins (there were only a few thins left)

dinner: Marmalade tofu with lemon pearl couscous and broccoli (based off this recipe).  I think baked tofu is my favorite way to eat tofu.  If you have any good baked tofu recipes you should let me know.  Katherine, made an amazing marinade right before Thanksgiving.  Katherine, do you remember what you put in it?

desert: I made pumpkin muffins with Erica (my housemate).  The pumpkin puree was from the pumpkin I baked last week.  Erica liked the muffins, but I didn’t so I am not going to post the recipe.

snack: pumpkin seeds

emily

January 20, 2010 - .  

breakfast burrito: mission tortilla, amy’s traditional refried beans, avocado, spinach, salsa huichol; grapefruit

batter for black and white cookies from vegan cookies invade your cookie jar. i’m not sure what i did wrong but the actual cookies turned out really weird!

leftover dal + spinach

super sweet and delicious heirloom navel orange from central market

kale, quinoa, and black beans with leftover carrot-tahini dressing; texas valencia orange

spelt blueberry muffin, recipe from the babycakes nyc cookbook; blueberries

marcy – eating pretty much the same thing as yesterday

January 20, 2010 - .  

breakfast: honey os (because i scoff at the plight of bees), soymilk, oj.

lunch: that salad (did i mention that i’m putting a homemade balsamic vinaigrette on it? it’s balsamic, olive oil, stone ground mustard, s/p) , that tofu, that bbq

obligatory purchase at coffee shop in which i was studying: green tea @ third world cafe. this place has a few viable vegan options, but it’s ridiculously expensive ($9 for some hummus and vegetables!!)

snack: a banana and half of a grapefruit izze pop (in texas we would call it an izze coke) that my professor was kind enough to share with me

dinner: shepherd’s pie!!!!!!! also a masala burger

dessert: dried cranberries, chocolate chips, almonds in peanut butter

January 19, 2010

emily

January 19, 2010 - .  

breakfast burrito with amy’s traditional style refried beans, cubed and pan-fried potatoes, spinach, and salsa huichol wrapped in a mission brand fajita grande tortilla. it’s surprising how many tortilla brands use dairy products as dough conditioners! mission brand tortillas have a disturbing number of ingredients and preservatives, but they are vegan (and a huge bag lasts a long time in the fridge).

everything bagel from whole foods’ bakery; masoor dal (red lentils) from the vegan table

ginger peach tea

leftover quinoa, kale, and yam; kim’s magic pop dipped in coffee. click here for a video that explains (sort of ) the magic of magic pop! it’s available at central market, and according to this video will be available in all american supermarkets by 2010..?

apple; deluxe cocoa brownie with chocolate ganache frosting (see previous day’s post for links)

marcy

January 19, 2010 - .  

breakfast: honey os, soymilk, oj.

lunch: that same salad with those same leftover tofu sticks in bbq

snack: ants on a log (pretty much the only situation in which i find raisins to be desirable)

dinner: leftover shepherd’s pie

dessert: dried cranberries, chocolate chips, almonds glopped in peanut butter

January 18, 2010

marcy

January 18, 2010 - .  

11am! in your face, katherine

does anybody have a good hummus recipe? for some reason i always just try to put everything that should be there in a food processor but it turns out weird and then i feel like i should eat it anyway and then after i eat it i don’t want hummus again for several months. you know?

katherine

January 18, 2010 - .  

breakfast: toasted everything bagel with Tofutti cream cheese, coffee

lunch: leftover pasta casserole, leftover wild rice, leftover coleslaw

snacks: pretzels, blueberries, raw veggies (cherry tomatoes and cucumber slices), organic Fair Trade Certified Swiss Dark Chocolate with mint crisps from Whole Foods (365 brand)

dinner cooked by Jeanne: portabella mushroom on top of lettuce and brown rice, covered with chickpeas, artichoke hearts, black olives, roasted red peppers, and vegan cheese. Screwdriver.

emily

January 18, 2010 - .  

oatmeal with chopped pitted dates, crystalized ginger, turbinado, orange zest

everything bagel from whole foods with avocado; baby carrots and out to lunch’s chipotle-sundried tomato hummus from central market

kim’s magic pop: one plain, one with strawberry preserves

roasted yam with toasted sage crumbled on top; quinoa; boiled kale with a dressing i made by dumping a bunch of unmeasured stuff in the food processor while accidentally looking at two recipes at the same time. (“recipe” here)

saucepulse a handful of chopped carrot in the food processor until minced.  then add the following, listed by quantity in descending order:

  • tahini
  • water
  • shoyu
  • lemon juice
  • minced fresh ginger
  • minced garlic

and pulse until smooth.

deluxe cocoa brownies from vegan cookies invade your cookie jar, with the easiest chocolate ganache (click here for my go-to recipe)

dessertput a tablespoon or two of soymilk in a pot and heat until just boiling. stir in a handful or two of vegan chocolate chips until melted and smooth. adjust ratio of soymilk to chocolate chips to achieve desired pour- or spreadability. use immediately to pour over ice cream, let sit at room temp to form a spreadable frosting, or refrigerate for moldable consistency (e.g. to make chocolate truffles).

marcy

January 18, 2010 - .  

breakfast: honey-os with soymilk, oj.

lunch: spinach salad with carrots, snap peas, dried cranberries, pine nuts, fresh basil, tomatoes (this is one of my periodic attempts to eat more raw food). breaded tofu sticks (recipe).

entreei used a mixture of cornmeal, cumin, s/p. as a dry rub. i usually don’t bother with a cornstarch or whatever liquid because rubs tend to stick on tofu really well anyway. then i just fried them in a little bit of oil.

smothered in bbq sauce.

snack: apple and pb

dinner: shepherd’s pie! Click for the recipe.

entree

to avoid spending an hour on this post, i’m just going to say what’s in each layer and leave the rest up to your capable imaginations.

lentils with salt and basalmic

carrots, celery, onions, thyme, in a quick gravy (i cheated and used cornstarch and tamari), salt

mashed potatoes with soymilk, fresh rosemary, s/p

January 17, 2010

katherine

January 17, 2010 - .  

brunch at Jonah’s: coffee, orange juice, home fries (click for the recipe), and rye flour pancakes with banana and pear chunks (adapted from the best vegan pancake recipe I’ve ever used, available here). We substituted rye flour since someone at the brunch had a gluten allergy. The author recommends including corn starch if using heavier flour, and we substituted potato starch. Slightly more water was necessary when using rye flour, some of which we substituted with soymilk. They turned out much better than expected.

breakfast

Adapted from “The New Best Recipe” from the editors of Cooks Illustrated.

Heat 1T oil (corn or peanut work best) over medium-high heat in a large pan that doesn’t tend to stick. Add 1 chopped onion and roasted red pepper flakes. Cook, stirring, until browned (about 8 min). Remove from the heat and set aside.

Put roughly diced potatoes (about 1 pound) in a pot or saucepan, add 1tsp salt and enough water to cover potatoes, and place on high heat. As soon as the water starts boiling, drain. This method keeps the potatoes from getting mushy (something about starch).

Heat another 1T oil plus 1T Earth balance on medium-high heat in the pan in which the onions were cooked. When the Earth Balance starts to foam, add potatoes and shake to distribute the oil all over the potatoes. Cook (avoiding turning) until the bottom side of the potatoes is browned (about 5 min). Turn the potatoes and cook, followed by several more turns over 10-15 minutes, until the potatoes are browned on at least several sides. When they are just about done, add the cooked onion, paprika, salt and pepper to taste. Cumin and cayenne pepper optional.

snacks: spoonful of chili from from Jonah’s party, wine crackers, leftover tofu salad from Whole Foods, raw veggies (cucumber, bell pepper, celery)

dinner cooked by Jeanne: baked pasta with tomato sauce, vegan mozzarella, vegan Parmesan, and walnuts; salad with vegan balsamic vinaigrette

stacey

January 17, 2010 - .  

breakfast: toast- some with earth balance and some with peanut butter.  If you click on “earth balance” it will bring you to a blog that talks about the problem with it.  Until today, I never thought about the problems with earth balance.  hmmm.

snacks: Cape Cod salt and vinegar chips (I really need to stop eating these), pumpkin seeds, cashews

dinner: green beans, salad with a rice vinegar and orange juice vinaigrette (I didn’t think it was very good, so I am not going to post the recipe), mashed potatoes and meatloaf.  The meatloaf recipe was from The New Soul Vegetarian Cookbook.  It did not turn out well.  It smelled great, but tasted pretty horrible.  I think I must have made it wrong.

drink: Pilsner

emily

January 17, 2010 - .  

hazelnut french toast (recipe in previous post) with sliced bananas and “not-tella” from veganomicon (slightly adapted recipe here)

sauce
toast and remove skins of 1 c. hazelnuts.  blend in food processor until an oily, pasty mass forms (takes a little while).  add 2 tbsp hazelnut liquor (frangelico), 1/4 tsp vanilla, 3/4 c. confectioner’s sugar, 1/4 c. cocoa powder.  then add soy milk until the desired consistency is achieved (less soy milk for spreading on toast, more for dipping fruit into, even more to pour over pancakes).  the veganomicon recipe calls for soy milk powder and oil, so this version is a little less rich and fatty.

coffee

leftover tofu lasagna

good earth tea (i know it exists, but i have yet to find the organic version that does not contain “natural flavors”)

trader joe’s everything bagel with trader joe’s horseradish hummus

pb&j on trader joe’s flax and oat bread; baby carrots (i recently learned that baby carrots are just shaved-down regular carrots!  i find this disturbing on two counts: 1) what happens to the rest of the carrot; 2) why did i never before wonder where baby carrots come from); clementine; dried mango + berries mix from costco

marcy

January 17, 2010 - .  

breakfast: emily’s hazelnut crusted tofu with homemade nutella and bananas and some of her balls. oj.

lunch: pb+j

snack: more balls

dinner: yellow curry and panang curry at thai aroma. i didn’t ask about fish sauce ):

January 16, 2010

katherine

January 16, 2010 - .  

late morning snacks: soy latte made by Michael, Stacy’s multigrain pita chips, wine crackers, licorice

lunch: wild rice mixed with leftover white rice, canned vegetarian baked beans with leftover bbq sauce, leftover vegetables from Spring, orange juice

dinner at Rosalie’s house: sauteed greens, spinach salad with carrot ginger dressing, brown rice, Yellow Tail red wine

At discoveryellowtail.com, after entering your birthday to determine +21 age, click on the tab for any wine variety, then on the nutritional info tab, and Yellow Tail informs you if it is or is not vegan friendly. I wish more companies provided such easy access to this information. All the red Yellow Tail wines are currently vegan, and all of the white and sparkling wines are not.

french fries from Crown Fried Chicken (hmm)

Sierra Nevada (vegan) at Bowery Ballroom

marcy

January 16, 2010 - .  

breakfast: tj’s honey-os with soymilk, oj.

lunch: another tj’s masala burger sandwich with portabellas, tomatoes, alfalfa sprouts. apple with peanut butter and honey.

dinner: potluck party but all i could eat was this delicious bruschetta i made (recipe), as well as pita and tortilla chips. red wine, gin and tonic.

appetizer
4 tomatoes, diced
3 garlic cloves, fine dice
about 1/2# mushrooms
fresh basil, cut into thin strips
s/p
italian bread
olive oil

saute the mushrooms and garlic in olive oil until both are browned and most of the excess liquid has been soaked up. add to tomatoes and basil, s/p to taste. cut bread into thin slices, brush with olive oil, and brown in very warm oven (450?). put one on the other right before serving.

January 15, 2010

marcy

January 15, 2010 - .  

breakfast: cheerios with brown sugar and soymilk. oj. chocolate chip cookie.

lunch: sandwich with trader joe’s masala patty (first time i’ve had this, it’s awesome!), roasted portabellas, tomato, alfalfa sprouts.

dinner: tj’s soy nuggets with budweiser bbq sauce. kale.

pre-dance-party snack: 2 more of those chocolate chip cookies from yesterday

post-dance-party snack: 3 slices of fried plantain, a hunk of bread (not 100% sure it was vegan but it was definitely freegan, leftover from mel’s work conference).

January 14, 2010

katherine

January 14, 2010 - .  

breakfast: piece of toast (from yesterday’s homemade bread) with Earth Balance, coffee

lunch: leftover sushi (avocado, shiitake, oshinko, vegetable, with ginger) from Japan Inn

another piece of toast with Earth Balance, leftover salad with 1 piece bbq tempeh

dinner: semolina pasta with green bean pesto (recipe) and vegan Parmesan, leftover coleslaw from yesterday, Dogfish Head Indian Brown Ale (vegan)

sauce
Green Bean Pesto

Roast 1/2 coarsely chopped onion, 12 whole cloves garlic, crushed red pepper, salt, pepper, and olive oil for about 30 minutes. 10 minutes before done, add about 1c frozen green beans.

Blend 1/4c toasted pine nuts, small handful of spinach, 1T lemon juice, 1T olive oil, dash of hot sauce (I used Sriracha), and contents of the roast. Add water to create desired texture (I added about 1/2c). Salt and pepper to taste.

Serve over pasta, bread, etc.

stacey- a great recipe is in this post

January 14, 2010 - .  

breakfast (sort of): lots of pistachios

lunch: Chipotle burrito with the vegan garen blend “meat”
dinner: roasted sweet potatoes (red and white), regular potatoes and
carrots tossed with olive oil salt and pepper. sadza ne muriwo (sadza and collard greens) altered due to crappy
options at the grocery store to sadza and kale (Click for the recipe)

entree1 bunch kale chopped into thin strips
about 4 tbs peanut butter
3 small cans of tomato sauce or 2 small cans of tomato paste
about 2 tsp of curry powder
about 1/2-1 tsp paprika
a bunch lemon pepper or lemon juice with pepper
a lot of salt
1 onion diced
1 package of mushrooms minced
white corn meal

put kale and onions in a large pan and cook on high heat until the
kale cooks down
add the mushrooms
add the tomato sauce and spices and let cook for a few minutes
then add in peanut butter and simmer

to make the sadza

put white corn meal and water in a pot about 1:2 (corn meal and
water), heat on high stirring constantly until the corn meal starts to
bubble. put the lid on and cook into it solidifies. take the cover
off, turn down the heat and slowly add more corn meal stirring
constantly until the corn meal is thick and very hard to stir. you are
fnished. normally there is a lawyer of cornmeal stuck to the bottom of
the pot. if you leave it to soak overnight it comes out easily (a
waste of cornmeal, but i haven’t figured out how to solve this problem)

snack: salt and vinegar chips (cape cod)

drink: Mickey’s beer

emily

January 14, 2010 - .  

everything bagel with avocado and tomato; orange juice

leftover sweet potato and black bean enchiladas; mango

maple popcorn adapted from popcorn. click for recipe

dessertmake 4 quarts of popcorn (1/2 c. of kernels).

preheat oven to 300.

whisk together:

  • 2 tbsp canola oil
  • 1.5 tbsp maple syrup
  • 1/2 tsp vanilla
  • 1 tsp cinnamon

pour over the popcorn and either shake in a paper bag or toss in a big bowl until evenly spread (not all kernels will be coated).  bake on foil- or silicone-lined baking sheets for 7 mins.

armenian apricot soup and bread; a corona and a negra modelo, both vegan

whole wheat chocolate chip cookies from vegan cookies invade your cookie jar; trader joe’s vanilla soy creamy organic ice cream

marcy

January 14, 2010 - .  

breakfast: trader joe’s honey-o’s with org. soymilk, oj

lunch: some weird vegetarian pasta salad from the cafe at the bottom of the library, since i dropped the ball on remembering to bring lunch today. anyway, it has spiral pasta, broccoli, zucchini, carrots, red peppers, herbs, and garlic

departmental wine and cheese event: a bazillion different kinds of crackers, two different kinds of middle-of-the-road rieslings (like emily, i usually buy the second cheapest wine and forget what it’s called immediately), trader joe’s dark chocolate covered pretzels (vegan!!), a whole bunch of other stuff. ugh.

dinner: pesto flatbread with tofu, tomatoes.
dessert: the same chocolate chip cookies as emily with tj’s soy vanilla ice cream. plus i mixed a bunch of the chocolate chip cookie dough in the ice cream! blood orange tea.

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