last lasagna; red delicious apple

carrot; samples at whole foods; big delicious soft pretzel from whole foods; 1/2 small orange

leftover chili and cornbread; corn tortilla chips; hot chocolate at bennu

melty raspberry mamba

soba noodles pan-fried in coconut-peanut sauce from ’1,000 vegan recipes’; carrot dipped in extra peanut sauce; 1/2 small orange

red delicious apple; medjool date

taste of a wedding cake flavored snow cone from sno beach (i don’t even like snow cones but i think this might be my new favorite treat); lentils with garlic, onions, carrot; steamed kale; tofu fried in oil, cumin, black pepper, cayenne; quinoa; garlicky tahini sauce

little pieces of stale-ish chocolate chip banana bread dipped in a friend’s coffee; hot chocolate (steamed and super foamy soy milk with ghirardelli dark chocolate syrup, it was one of the best vegan hot chocolates i’ve had) at bennu

samples at HEB: medjool date, cherries, almond butter, dried strawberries

homemade hummus, tomato, avocado, spinach in a flour tortilla; carrot

two whole wheat fig bars from HEB bulk; red delicious apple; handful of peanuts

brown rice, lentils with onions and carrots, steamed kale all topped with sloppy sauce; valencia orange; handful of chocolate chips

decaf americano at cherrywood coffee house

perfectly ripe and juicy texas peach

roasted tomato soup from 101cookbooks; everything bread from freezer; steamed kale with leftover ginger-miso dressing

soynut butter and raspberry preserves in a pan-warmed whole wheat tortilla; smoothie with mango, frozen banana, soy milk

french press at cafe medici

brown rice, potatoes, spinach, green beans, tofu topped with indonesian instant peanut sauce and kecap manis (indonesian sweet soy sauce); watermelon; dried pineapple. i forgot to mention in previous posts: the ingredients imported from indonesia were found at golden pacific market in chicago

animal crackers; tea from an unlabeled tea bag from trader joe’s

snacks throughout the day: last banana-coconut-guava muffin from freezer; dried mango; soy cafe au lait at thunderbird coffee; banana; multigrain bagel from HEB; two cherries; apple with peanut butter; 1/2 grapefruit; “brownies” from yesterday (why do i keep eating them when they’re so weird?)

summery potluck: tomatoes with fresh farmers market basil, balsamic, salt, pepper; quinoa pasta salad with green beans, corn, celery, cashew “feta” cheese, dressing; mango; red wine

salad (romaine, carrot, beet, avocado, ginger-miso dressing, i forgot the raisins and cashews) in a whole wheat wrap; banana-coconut-guava muffin from freezer

smoothie with frozen strawberries, frozen bananas, spinach, lots of fragrant basil from the farmers market, h2o

o.n.e. coconut water with a splash of pink guava mixed with gin. o.n.e. coconut water with a splash of pink guava is gross and i poured it out after a few sips. also, o.n.e. stands for “one natural experience” and i hate that the “o” in the acronym “o.n.e.” stands for “one.” gross all around.

snobby joes (recipe from ‘veganomicon’) on toasted counterculture bun

draft pbr at the parlor

black bean brownies following this recipe. they turned out super weird and i melted chocolate chips on top of some of them to make them more satisfyingly chocolatey. i’ve made good black bean brownies before, but they were much less healthy- i think the recipe called for a cup of butter. maybe i’ll try veganizing that recipe sometime

green and yellow split pea soup (recipe from ’1,000 vegan recipes’ but i added sweet potato and collards); everything bread fresh out of the oven (see ‘herbed everything bread’ in the recipe archive, though i left out the herbs this time and added caraway seeds to the everything toppings); dried mango

more bread; valencia orange; tropical dried fruit mix at HEB

same salad as yesterday, but wrapped in a tortilla; leftover iced coconut green tea from the steeping room; handful of chocolate chips (guittard semisweet are my current favorite vegan chocolate chips, available at central market and HEB)

chocolate chip banana bread and banana-chocolate fudge, both made by a friend from ’1,000 vegan recipes.’ the fudge especially was amazing and only has four ingredients, i’ll send the recipe to you guys if you want it

salad: romaine, spinach, grated carrots, steamed beets, avocado, cashews, raisins, ginger-miso dressing (already in recipe archive); valencia orange; spirulina & agave mini raw revolution bar

smart dog on toasted counterculture bun with spinach and yellow mustard; spicy chocolate cupcake (recipe from ’1,000 vegan recipes’); banana/strawberry/soy smoothie

coconut green tea at the steeping room; chile lime cashews at central market

more of the same salad i had for lunch; toasted mini everything bagel

i had leftover chocolate ganache (see recipe index) from frosting the cupcakes, so i reheated it, poured it over a banana, put the whole thing in the fridge, and had half for dessert. it was a beautiful object:

while i’ve got my camera out, here’s a picture from marcy’s and my cookie experiment. the lumpy one has applesauce instead of canola oil.

pinto bean burger with chile lime “mayo” on counter culture bread with lettuce, tomato; banana; graham crackers and apple juice

carrot; small gala apple; guava pear muffin from freezer

leftover harissa pasta topped with a small amount of leftover quinoa; last piece of quinoa cornbread; grapefruit

cocoa diablo (chocolate with cinnamon and cayenne) soft serve at toy joy; handful of ginger harvest trailmix (crystallized ginger, tamari almonds, cashews, raisins, dried cranberries, dark chocolate chips) from wheatsville co-op; real ale blanco pale ale at barflys

pinto bean burger with chile-lime mayo, romaine, tomato on counter culture bread; graham crackers and apple juice

small gala apple

leftover harissa pasta (see yesterday’s); leftover quinoa cornbread (see last week). both recipes adapted from 101cookbooks

iced coconut green tea and half a molasses cookie at the steeping room; cashews (spicy cayenne, thai curry, mesquite bbq, black pepper), dark chocolate covered cacao nibs, dark chocolate covered banana chips from heb bulk; blackberries (77 cents a pint at heb)

addendum: late night snack of banana with peanut butter