i am finally done with those pumpkin cookies, but now i kind of miss them ):
breakfast: banana peanut butter cinnamon oatmeal, orange juice
lunch: sandwich with homemade olive hummus, tomatoes, sprouts, roasted portabellas. steamed/sauteed kale.
dinner: flatbread pizza with pesto, marinated tofu, tomatoes (again)
dessert: organic apple with organic peanut butter and honey
hazelnut-crusted french toast with banana and “not-tella” from veganomicon. click here for french toast recipe.
in a wide, flat bowl, whisk together 1/2 c. nondairy milk or creamer (i used so delicious coconut creamer in hazelnut flavor for extra hazelnuttiness) with 1 tbsp cornstarch. on a plate, spread out 1/4 c. hazelnut meal (make your own by toasting and food processor-ing a generous 1/4 c. raw hazelnuts). prepare a large skillet with a thin layer of canola oil, heated over medium heat until a drop of water sizzles on its surface. use 3-4 pieces of bread, dipping each one in the creamer to cover both sides, then in the hazelnut meal on each side so it’s completely coated, before cooking in the pan 2-3 mins on each side, until golden brown.
i served these topped with sliced bananas and “not-tella” from ‘veganomicon’.
trader joe’s everything bagel toasted, spread with avocado, topped with sliced tomato; iced tea
stacy’s simply naked baked pita chips
tofu spinach lasagna from the vegan table. i used trader joe’s no salt added marinara, and added sauteed portabella mushrooms. also a caprese salad (sliced vine tomato with balsamic vinegar and basil ribbons), red wine.
fudgy brownie with trader joe’s vanilla soy ice cream
Breakfast: raisin toast with peanut butter, oj
Lunch: leftover chow mein with tofu over brown rice, last pumpkin thing
Snack: Homemade olive hummus (I’m not giving the recipe because it turned out kind of weird) with pita
Dinner: Flatbread pizza with pesto, tomatoes, baked tofu. Sautéed/steamed kale. Oj.
Dessert: sliced banana mixed with melted Ghiradelli semi-sweet chocolate chips and almonds
I am embarrassed by how many bagels I’m eating.
breakfast: coffee, everything bagel with nothing on it :(
lunch: another everything bagel with leftover spinach-cannellini spread, leftover vegetables from Spadaro (eggplant, asparagus, green beans, swiss chard)
Stacy’s regular pita chips, carrot sticks, cucumber slices, and bell pepper slices dipped in MORE leftover spinach-cannellini spread.
dinner: Dr. Praeger’s Bombay curry vegan burger with spinach and chipotle ketchup on whole wheat bread, Campbell’s tomato soup mixed with soymilk, sauteed mushrooms, lettuce with balsamic vinegar and olive oil, Noah’s Mill whiskey with ice
refried beans in whole wheat tortilla with avodaco, black olives, salsa
fudgy brownie; coffee
trader joe’s whole wheat pretzel sticks (honey) dipped in trader joe’s horseradish hummus; dried mango.
potluck: butternut squash and apple soup; homemade french fries; we brought general tso’s popcorn from popcorn (click here for the slightly adapted recipe)
make 4 quarts of popcorn (about 1/2 c. kernels popped in 1/4 c. oil).
preheat the oven to 300.
in a bowl, whisk together:
dump the popcorn in a big paper bag along with a c. of peanuts.
drizzle the oily mixture over the popcorn, then fold the bag over and shake until the popcorn is coated. (this may require whisking together more of the ingredients; use less oil than you think you need, because our popcorn turned out pretty oily, and it’s okay if not every kernel is flavored.) then drizzle a tbsp or so of soy sauce, and shake again.
spread the popcorn out on as many tin foil-covered baking sheets as you have; thin layers are better.
bake for about 10 mins, until relatively dry. serve in a big bowl and make everybody guess what the ingredients are.
magical coconut cookie bar from vegan cookies invade your cookie jar
breakfast: oatmeal with peanut butter, banana, cinnamon. oj.
lunch: chow mein with tofu at noodles etc. in hyde park. except i didn’t eat the baby corns, because ick.
dinner: homemade pizza on flatbread with baked tofu, sliced tomatoes, roasted portabellas, pesto (recipe)
toast pine nuts in a pan over low heat and grind in food processor. add everything except the basil leaves. when the mixture is a thick paste, add the basil leaves and pulse until coarsely ground. more s/p to taste
dessert: pumpkin thing
snacks at my new music group: baby carrots, red wine
buckwheat pancakes (this recipe minus the blueberry syrup) with apple-raisin compote (this recipe with apples instead of pears)
refried beans, rice, avocado, black olives, my favorite salsa
trader joe’s whole wheat pretzel sticks dipped in horseradish hummus; handful of peanuts; clementine; dried mango+berries mix from costco
pasta with marinara and tofurkey sausage; salad with pecans, dried crans, apples, tomatoes; red wine
breakfast: raisin toast with peanut butter, oj
lunch: a strangely delicious sandwich from some vietnamese place at argyle and broadway. it had fried tofu, pickled jalapenos, lettuce, tomato, avocado, and probably a bunch of other things that i’m not remembering
dinner: those black beans from the other day with brown basmati rice, avocado, alfalfa sprouts. also kale (sauteed/steamed with garlic and tamari).
more of those pumpkin things, and i might not even be through half of the batch i made. i don’t know what i was thinking.
breakfast (well, i woke up at 12:30. brunch?): big bowl of Joe’s O’s with soymilk (both from Trader Joe’s), strawberries, coffee (beans from Gorilla)
snack at Brooklyn Bread cafe: half of a toasted poppy bagel with Tofutti Cream Cheese
dinner cooked by Jeanne: cous cous with cranberries and other fruit, homemade pita chips dipped in spinach-cannellini spread, homemade potato chips, Dogfish Head Indian Brown Ale (vegan)
FIRST POST!
1/7/10
breakfast – raisin toast with earth balance, oj
lunch – sandwich: ww bread, hummus (sabra), roasted eggplant, basil, tomato, sprouts
snack: black beans with celery, canned tomatoes, onions, garlic, seasonings
dinner:
dessert:
blend in food processor. add:
blend till smooth. stir in
greased pan, 375 degrees for about 10 minutes
so exciting! xoxo
breakfast: coffee
lunch: leftover tabbouleh with chickpeas, leftover bean soup
appetizers: a little leftover chili cooked by Jonah, BBQ vegan “chicken” from Trader Joe’s, pretzels, whiskey, Dogfish Head
dinner: pasta with Earth Balance, salt, pepper, and green onions (what everyone else was eating minus the caviar…. eewwwwwww); fava beans with broccoli rabe; shiitake and button mushrooms; wine
I learned recently that wine, particularly white wine, is often processed with gelatin or milk-derived ingredients and is not vegan. The Penguin Bay Percussion white wine I had tonight was NOT vegan, according to an article I later found about vegan-friendly wines of the Finger Lakes region on The Ginger Cat Bed & Breakfast website:
From the head winemaker (a friend of ours) for Swedish Hill, Goose Watch and Penguin Bay:
“- Not many of our wines are vegan. We use milk derived fining agents in some of our white wines before they are fermented. Because most of these treated wines are blended with all of the other (untreated) wines, it technically would make the wines they’re blended with non-vegan (at least by association).I can safely say that any DRY RED wines from the 06 vintage (my first vintage as head winemaker) have not had any animal based agents added to them.”
Swedish Hill: Any DRY RED wines from the 06 vintage onward have not had any animal based agents added to them. These would include Swedish Hill Optimus and Cabernet Franc
Goose Watch: Any DRY REDwines from the 06 vintage onward which include the Merlot, Cabernet Sauvignon and Lemberger.
Penguin Bay: The Only Dry Red, the Pinot noir, is vegan
Oops. After seeing how many companies specify that none of their white wines are vegan, I am going to start assuming that white wine is not vegan unless otherwise specified.
breakfast at rest area coffee shop: double espresso, toasted everything bagel with peanut butter and strawberry jelly
lunch at The Feve, Oberlin, OH: Erica’s vegan burger (a Boca burger with portabella mushrooms, grilled red onions, and avocado) with lettuce, tomato and ketchup; Danimal spicy tater tots
Warning: some tater tots are made with milk and/or eggs (check the ingredients).
3-4 of my dad’s pepparkakor cookies and a chunk of grilled tofu in car
dinner in car: peanut butter and jelly sandwich, extra piece of bread
breakfast: bowl of Cheerios with vanilla Silk soymilk, 2 pieces multigrain toast with Earth Balance and grilled tofu
coffee from McDonald’s on the road (sorry, world!)
lunch at Subway on I-94 or I-90 to Chicago: foot-long veggie sub on Italian bread with sweet onion sauce, oregano, and all veggies (lettuce, tomato, cucumber, jalapeño and banana peppers, carrots, black olives, pickles)
Subway addresses veganism on their nutrition FAQ webpage:
What menu items at SUBWAY® restaurants are vegan/do not contain animal-derived ingredients?
The menu items that do not contain any animal-derived ingredients are the Veggie Delite® on Italian bread and the Veggie Delite® salad. These individual items do not contain animal-derived ingredients: all vegetables, oil, vinegar, mustard, sweet onion sauce and fruizle. The 9-grain wheat bread contains honey but no other animal-derived ingredients.
What the hell is fruizle?
more Jujubes in car (sorry, emily!)
dinner cooked by Aunt Jean and Muncle Mike’s: delicious vegan fondue (click for details), pinot noir (may or may not be vegan)
Boiling in the fondue pot: vegan vegetable broth
To cook in the broth: Tofurkey Italian sausage, smoked apple sage Field Roast sausage (This brand was excellent, and does not contain soy. Select “Field Roast Sausages” under the “Retail” section on the page to read about the different varieties; the “Product Sheet” pdf lists ingredients), baked tofu (I cannot remember the brand), broccoli, cauliflower, red bell pepper, carrot, mushroom, jicama, potato, sweet potato
Sauces: peanut, cashew, wasabi (with wasabi paste, sesame oil, soy sauce), avocado (pureed with Silk creamer, lime, salt, and pepper), chipotle, light sesame sauce, green mole (made with green chilis), mango (from frozen and pureed champagne mangos mixed with mango chutney), peach horseradish, cocktail sauce, ginger, mustard, Provençal (basically olive oil, vinegar, Italian herbs)
with Marcy and Emily: pumpkin bar brownies from Vegan Cookies Invade Your Cookie Jar
1am snack at Perkins: french fries and gumball (I am uncertain about the gumball being vegan)
Perkins product ingredients listed here. I would still ask to confirm that they are deep-fried in vegetable oil at your local Perkins; if the restaurants receive bags of frozen fries, they might be at liberty to cook it in whatever they want.
breakfast: Cheerios with vanilla Silk soymilk
lunch (well, 2pm is “dinner” according to my grandma) cooked by my grandma: boiled red potatoes, corn, peas, carrot and celery sticks, stuffed pimento green olives, pickles, slice of bread, decaf coffee
candy cane
Jujubes and pretzels in car
Jujubes contain Red 40. I have heard rumors that Red 40 can be derived from insects, but from what I’ve read this is not true. Please let me know if you have any information on the contrary. Carmine, another red dye used in food and other products, is derived from carminic acid produced by insects, and insects are ground up in the process of extracting the acid.
dinner: caffeinated coffee, salad (arugula, tomato, baby carrots, cucumber, cheap french dressing [vegan, but corn-syruped]); kale and green beans (sauteed with onion, garlic, thyme, salt, pepper, crushed red pepper, olive oil, and white wine vinegar… is white wine vinegar prepared with gelatin, like many white wines? I will look into it); bowl of long grain & wild rice Rice-A-Roni (cooked with Earth Balance instead of butter); about 5 corn tortilla chips crumbled on vegetables
at Duluth’s Zinema cinema: Bell’s Two-Hearted Ale (according to Barnivore, most varieties of Bell’s are vegan. Some specialty or seasonal brews contain honey. Read more.)
11pm snack: bowl of homemade vegan chocolate chip cookie dough ice cream
Thanks to Aunt Jeanie and Muncle Mike for the ice cream maker! The ice cream was made with Silk creamer, sugar, vanilla, and arrowroot powder. It ended up being too sweet due to the creamer itself being sweetened; I will post a recipe after optimizing. Click for the cookie dough recipe (I use the same recipe for baking cookies).
Adapted from a recipe on the back of a bag of Baker’s semi-sweet chocolate chips that I saw in about 1990. Baker’s semi-sweet chips are NOT vegan.
Combine 2.25c flour (measured when flour is somewhat sifted or fluffy; do not pack the flour into the measuring cup), 1tsp baking soda, and 1tsp salt in a bowl. Set aside.
Mix 1c softened Earth Balance, 0.75c granulated sugar, 0.75c packed brown sugar, and 2tsp vanilla in a bowl. Add replacement for 2 eggs.
For egg replacement, I usually use a splash of soymilk roughly the volume of the missing egg white. To replace the yolk, I add either a large spoonful of apple sauce, a quarter or half of a smashed brown banana, or a couple teaspoons of corn starch. The banana most affects the flavor, but this can be tasty, especially when combined with chocolate. With all three options, whisk the soymilk and the fake “yolk” with a fork before adding to the dough.
Add the dry ingredients to the wet, and mix thoroughly. Add 10-12oz vegan semi-sweet chocolate chips (Ghirardelli is one easy-to-find brand).
If you want to bake the cookies (not necessary), cook at 375ºF for about 10 minutes (until the edges just start to brown), turning the pan halfway through unless your oven has perfect heat distribution.
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