from Marcy’s coffee shop (Senem’s): hot cider; hummus and vegetable sandwich with cranberries

snacks at O’Hare: dark chocolate bar; BBQ potato chips; banana

on the plane from urbana, il to chicago: tomato juice

at the chicago ohare airport: almonds, cashews, raisins, dried blueberries; leftover tofu dill sandwich; black bean tamale from common ground coop

I bought dinner at Chicago Ohare airport: Cibo express sells a lot of vegan food (they even advertise that they have vegan food.  I bought spicy buffalo tofu with celery and garlic mayonnaise made by soul vegetarian east.  other soul veg dishes they sell: jerk tofu wrap; healthy hoagie wrap; southwestern wrap; kale salad. I also found a new type of chocolate bar to try: Nugo Dark- mint chocolate chip (i’m going to save this for awhile)

on the plane from chicago ohare to dc: cashews, almonds, dried blueberries and raisins

dinner: spicy buffalo tofu (organic tofu, soy milk, wheat flour, lemon juice, hot sauce, ketchup and spices) with celery and garlic mayonnaise made by soul vegetarian east; leftover nordic winter vegetable soup

soy latte from argo tea at the chicago airport (they label their vegan food!)

tomato juice on the airplane from chicago to washington, dc

dinner: toasted  sourdough bread with vegan “tuna” salad and tomatoes

snack: apricot nut bar

lunch at Victory’s Banner (Chicago, IL): freshly squeezed orange juice; coffee; vegan french toast with vegan butter; tofu scramble (potato, vegetables, brown rice, tofu); bread with vegan butter

soy latte, sip of raspberry limeade, and vegan cappuccino cheesecake at Bleeding Heart Bakery (Chicago, IL)

pre-plane dinner: leftover beans+rice+toppings sope

post-plane dinner: miso soup; toast with Earth Balance; remainder of cappuccino cheesecake

lunch: toasted peanut butter and jelly sandwich

cashews and s’mores (sara & sweet vegan marshmallows, dark chocolate, and honey-free Nabisco original graham crackers) in car

dinner at taquería: tortilla chips with cilantro salsa and pickled vegetable salsa (with carrots, cauliflower, green things that were either cactus or okra); sope with lettuce, tomato, cilantro, onion, beans, and rice. Not knowing the Spanish word for lard (Google translate lists 1. manteca de cerdo, 2. pella, and 3. empella), Marcy and I ended up with 70-80% confidence that the beans had no lard.

PBR at The Chicago Outfit roller derby bout

banana pecan pancakes from ‘vegan with a vengeance’ (made by my mom) with blueberries and raspberries on top

whole wheat toast with hummus and tomato; plum; handful of blueberries; carrot

takeout from sultan’s market: stuffed zucchini, eggplant, and grape leaves; falafel sandwich with hummus and baba ganoush; two bites of sweet corn (from the farmer’s market, not sultan’s market); gewurtztraminer

giant peanut butter chocolate chip cookie cake (recipe from ’1,000 vegan recipes’) with purple frosting (confectioner’s sugar, earth balance, soy milk, and purple food coloring), neon dinosaur sprinkles, trader joe’s chocolate soy ice cream, and vegan whipped cream (silken tofu-based, recipe from ’1,000 vegan recipes’)

coffee with soy milk; tons of watermelon with lime; glass of soy milk

snacks at airport: leftover lentils with salt and pepper; red delicious apple; salted peanuts on plane

dinner from the counter: veggie burger on multigrain bun (specify no butter on bun!) with grilled pineapple, roasted red pepper, black bean and corn salsa, tomatoes, and hot sauce that i added; regular fries and sweet potato fries; chocolate-hazelnut-raspberry cake with trader joe’s vanilla soy ice cream and fresh raspberries, made by my mom for my sister’s birthday

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

lunch at blind faith: mushroom tamale with chipotle-guajillo sauce; sweet potato-pumpkin soup garnished with toasted almonds; roasted beet salad with caramelized pear, frisee, red wine-herb vinaigrette; tastes of kung pao gardein with bok choy and rice; tastes of macrobiotic plate (butternut squash, brown rice with shiitake mushroom gravy, black beans, kale, seaweed salad); raspberry thumbprint cookie

carrot; peanut butter and blueberry lime jam on sprouted grain bread

lightly salted peanuts, orange juice on plane

dried mango

lunch at harmony grill: annie’s vegan burrito (chipotle hummus, grilled tofu, black beans, spinach, red peppers) with fries and ketchup

bread with raisins, golden raisins, dried cherries, pecans from bleeding heart bakery

bite sized everything crackers with red pepper spread and eggplant garlic spread (all from trader joe’s)

homemade pizza with bob’s red mill gluten-free pizza crust, trader joe’s pizza sauce, sauteed peppers and onions, garlicky mushrooms, black olives, tofurkey sausage; small piece of carrot cake with tofutti cream cheese frosting (adaptation of my mom’s recipe, i’ll post it)

dragon joose (grape flavored… or just purple flavored?)

carrot cake