crispen’s homemade brew

food on the plane back to washington, dc: sesame bagel with red pepper hummus; apple; almonds; herb seasoned cashews

lunch: salad with roasted beets*, green pepper*, red pepper*, purple pepper*, mixed greens*, baked tofu leftover from last night, sabra hummus, and crispen’s homemade salad dressing (); crispen’s homemade beer

* = ingredients from the urbana, IL farmers’ market

dinner at golden harbor: crispy tofu, garlic string bean,s and steamed rice with soy sauce; jasmine tea; fortune cookie

old jamican ginger beer

beer at the international beer tasting:

1) Mad River Scotch Porter

2) Boulder Flashback Indian Brown Ale

3) Gosser Dark Lager

4) Breckenridge Agave Wheat Ale

5) Breckenridge Vanilla Porter (tastes like cream soda)

6) Lion Stout

7) Pyramid Apricot Weizen

8) Tommyknocker Maple Nut Brown Ale

9) San Miguel Lager (my favorite)- NOT VEGAN FRIENDLY. i’m going to email them to confirm

10) Fort Collins Red Banshee Red Ale

11) Skyscrapper Lugnut Lager

12) Brasserie de Silly Pink Killer Pink Grapefruit

snacks: an entire bag of kettle salt and vinegar chips; apple

dinner: stir fry (onion, garlic, tomatoes, brocolli, green beans, roasted butternut squash, roasted beets, salt, and pepper); baked tofu (marinade: rosemary, dijon mustard, orange juice, salt, rice vinegar, all spice, Tabasco, lemon juice); sam adams wheat beer; crispen’s amazing beer

lunch: leftover hearty soup; corn on the cob

snacks while apple picking at curtis farm: samples of apples; ginger beer

snacks: somosas with coconut chutney; jackfruit chips; the last of crispen’s beer (vegan according to crispen); boulevard wheat beer (vegan according to barnivore)

dinner course 1: tortilla chips with homemade salsa (heirloom tomatoes*, jalapeno pepper*, corn, apples (picked at curtis farm), green pepper, onion, garlic, cilantro, fresh squeezed lime juice, salt, pepper)

dinner course 2: vegetable curry (wax beans*, carrots, red pepper, green pepper; jalapeno pepper*, summer squash*, tofu, thai basil*, garlic, onion, green curry paste, coconut milk, soy sauce, salt, and pepper) over brown basmati rice

dinner course 3: heirloom tomatoes* and basil* marinated in balsamic vinegar

* = food from my garden)

drinks at the blind pig: unibroue la terrible (vegan according to barnivore); capital brewery island wheat (vegan according to barnivore); a taste of sand creek groovy brew

lunch at golden harbor: crispy tofu, garlic string beans with white rice; jasmine tea

dinner: popcorn with nutrional yeast and salt; corn on the cob

lunch at golden harbor: crispy tofu, bok choy and steamed rice with soy sauce

snack while making peach mango creamsicles: peaches; kettle salt and vinegar chips; crispen’s home brew (dark lager with apples)

dinner: hearty soup (onion, leeks, garlic, sweet potato, potato, butternut squash, carrots, celery, okra, cabbage, thyme, salt, pepper,

dessert: peach mango creamsicles

lunch at the red herring: powder corn chowder; chili; corn bread; tempeh salad sandwich; tofu dill sandwich

snacks: crispen’s famous smoothie with a twist (frozen strawberries,blueberries, and blackberries; orange juice; flax seeds; goji juice; brown sugar; banana; frozen cranberries; frozen mango; apple; and soy milk); black bean brownies

dinner: Nordic winter vegetable soup based on a recipe in the January 2011 edition of  food and wine magazine; another mudslide

lunch: crispen’s homebrew; leftover frozen smoothie; seitan teriyaki stir fry with white rice; roasted beets, Japanese sweet potatoes, and regular potatoes; mudslide (Click for the recipe.); black bean brownies (not very good)

lunch at siam terrance (notice a trend?): mock duck basil (crispy mock duck stir fried in house sauce with green and red bell peppers, onion, carrot, celery, and basil leaves and topped with crisp basil- specify no oyster and fish sauce); pad woon sen (stir friend crystal noodles with tomato, mushroom, onion, carrot, napa cabbage, celery and bell peppers and tofu- specify no egg, no fish and no oyster sauce)

dinner while watching fantastic mr. fox: popcorn with nutritional yeast and soy sauce; almonds; crispen’s “home brew”- Russian imperial stout; throat comfort tea; apple

lunch: pasta with nutritional yeast and earth balance

snack: guacamole with lime chips (some vegan kind)

drink on the airplane to urbana, il: tomato juice

dinner from siam terrace: mock duck curry (crispy mock duck topped with spicy curry sauce, green beans, green and red bell peppers, carrots and basil leaves; orange juice and goji cocktail