breakfast: toasted oat cereal with soymilk and banana slices; coffee
lunch: vegan macaroni and cheeze with collards leftovers
a few more bites of macaroni and cheeze; more chocolate cake with peanut butter frosting and Mambas; Żywiec porter
dinner at Vinnie’s Pizzeria (new Greenpoint, Brooklyn location): partial slices of BBQ “chicken” + soy cheese and black bean + soy sausage + soy cheese + hot sauce pizza; vegan ham wheel
breakfast: a bit of cinnamon shredded wheat with soymilk; toasted oat cereal with soymilk; coffee
lunch: vegan spicy chili, lemon poppyseed bread, and espresso from Karen’s on Astor; peanut butter and jelly sandwich
one stolen pretzel at lab meeting
dinner: mac and cheeze with collards from Robin Robertson’s 1,000 Vegan Recipes (I’m addicted); chocolate cake with peanut butter frosting and Mambas; Samuel Smith oatmeal stout (vegan according to Barnivore; Hitachino Nest white ale (may or may not be vegan)
half a slice of multigrain toast with peanut butter
coffee from Cherrywood Coffeehouse
potluck brunch at Emily’s friend’s house: fruit salad that we brought (avocado, kiwi, strawberry, apple, tangerine, lemon juice); vegan cinnamon roll (recipe from don’t eat off the sidewalk); chocolate chip scone; zucchini frittata (with potatoes, tofu, etc); home fries; Simply orange juice. So many people brought vegan food, even though no one else was vegan! We brought the lamest vegan option by far. People in Austin are awesome.
on plane from Austin: salad with iceberg lettuce, shredded carrot, shredded cabbage, and no dressing; pretzels (from previous flight). On this flight, in addition to the salad (with optional cheese dressing), they were serving chicken sandwiches and Twix bars. It was listed as a “snack,” not a meal, which might be why they didn’t have any other options (vegetarian, kosher, vegan, etc) even though I signed up as vegan when buying the ticket. However, someone who flew a few days before said they announced that Continental might be stopping all “special diet” options on flights (perhaps just international) starting April 1st. I need to find confirmation of this.
on commuter rail from Newark: vegan tres leches
on NYC subway: everything bagel
(travel rule: it is important to eat a different thing on every form of transportation that you take, particularly things that are sort of gross to observers, such as tres leches that has been thrown around in your suitcase all day)
dinner: Bedouin Tent leftovers (pita, hummus, baba ghanoush, stuffed grape leaves, kalamata olives, chickpea salad, lettuce)
a couple bites of Kim’s Magic Pop
chocolate cake with creamy peanut butter frosting and Mambas on top (thank you Michael!)
breakfast: ginger-raspberry cereal with soy milk; espresso
lab lunch at Patsy’s: spaghetti al pomodoro e basilico; garden salad with tomatoes and olives
lab meeting snacks: grapes and strawberries
dinner: pasta adapted from the “orecchiette with cherry tomatoes and kalamata tapenade” recipe from Vegan with a Vengeance; sauteed spinach with garlic and olive oil; Delirium Tremens
half of ABC lemon poppyseed cookie for dessert; last few spoonfuls of homemade vanilla soy ice cream
breakfast: oat flakes with soymilk; coffee
lunch: toasted sesame bagel with green olive Tofutti cream cheese from Giant Bagel Shop; banana; Boston chocolate chip cookie (I hadn’t had a Boston cookie before… it was good. It reminded me of Grandma’s brand cookies, which I used to eat in middle school)
snacks at Oberlin at the Met: tiny pickles with mustard; slightly steamed veggies (broccoli, asparagus, carrots); red wine (may or may not be vegan)
dinner: sandwich with multigrain bread, Polish roasted red pepper and eggplant spread, Earth Balance, lettuce, and dumpstered Tofurkey with stuffing (still going..)
breakfast: oat flakes with soymilk; coffee
lunch: TLT from Karen’s on Astor (really good TLT); mandarin orange
snacks: lemon poppyseed bread, also from Karen’s on Astor; split order of fries from Nathan’s (pending vegan confirmation)
dinner at Taboon: pretty much everything that was vegan on the menu… hummus with bread (they said the bread was vegan); falafel appetizer with pickled mango sauce; Taboon salad with bulghur wheat, frisée, arugula, romaine, eggplant, tomato, fresh cilantro; an apple cider cocktail with apple vodka, cranberry, and apple schnapps (schnapps may or may not be vegan); red wine (may or may not be vegan); a really harsh dessert drink (may or may not be vegan)
snack: “Crazy Cores” Skittles (thank you Stacey!!!)
last few bites of raw kale salad
rooftop brunch with Stacey, Rosalie, and Michael: beer pancakes (click for the recipe… they turned out super fluffy this time. made with Żywiec porter) with homemade vanilla ice “cream,” chocolate chips, strawberry slices, and maple syrup; fresh strawberries, blueberries, and mandarin oranges; sweet potato home fries (followed “home fries” recipe on the recipe page, substituting sweet potatoes, and adding garlic with the onion, plus paprika); fried slices of mushroom pâté from Twin Oaks (yum!); almond milk latte; the remaining 4.9oz of porter
Mix flour, sugar, baking powder together in a large bowl. Cut in Earth Balance (either with a knife or fork, or just by kneading it in with your hands). Prepare replacement for egg by whisking the corn starch with a splash of soy milk. Add this corn starch/soy milk mixture, the beer, and about 1c soy milk to the dry ingredients. Mix, leaving some clumps. Add the rest of the soy milk if necessary (depending on the thickness of the batter. it should be quite thin.) Add optional fruit or chocolate chips to batter.
Heat a stick-free or well seasoned pan on medium-high heat. Once hot (dribbled water should sizzle), add 1/8-1/4 tsp Earth Balance. It should melt and sizzle quickly. Before it has spread out very far, scoop about 1/3c batter into the middle of the melting Earth Balance. Flip pancakes once most of the bubbles that form on top have popped. Serve quickly, with syrup, fresh sliced fruit, ice cream, or other toppings.
espresso at Gimme! Coffee
dinner at Pukk: portions of green curry with mock duck; tamarind tofu; black bean ginger “chicken”; brown rice
drinks at Pacific Standard trivia night: Kelso WTF IPA; a few sips of He’Brew Lenny Bruce IPA (both may or may not be vegan)
breakfast: oat flakes with soymilk; espresso
lunch: salad with romaine, tomato, black beans, cashews, vegan feta cheese, nutritional yeast, and Annie’s Goddess dressing; vegan mango and apricot soy yogurt
snack: pita chips
dinner: udon with peanut sauce (sauteed onion, garlic, and minced ginger, with red pepper flakes, black pepper, about 3 T sesame oil, a couple drops of hot chili oil, 1/2 c peanut butter, 1 T tamari, 1 T vegetarian oyster sauce, and about 1 c water); raw kale salad (same recipe as before… kale, nutritional yeast, Bragg’s, olive oil)
Dempsey’s house brew beer while watching basketball
beer in a place: Magic Hat IPA
whiskey
artichoke “chicken” vegan pizza, plus a few bites of eggplant “parmesan” vegan pizza, from Vinnie’s pizzeria
late snack: strawberry liquorice
breakfast: salty oatmeal
lunch: multiple bowls of my leftover soba noodle soup
snack: peanut butter sandwich. I wasn’t hungry, but I really wanted a peanut butter sandwich
dinner: Siam salad (I also confirmed with the manager that the salad is vegan. They have a book that explains all of the ingredients in the salads) with marinated tofu from Mixt Greens
snack: Mamba candy
beer in a place played in NYC: Magic Hat IPA (thanks Honey)
whiskey (thanks Honey)
artichoke “chicken” vegan pizza, plus a few bites of eggplant “parmesan” vegan pizza, from Vinnie’s pizzeria (In NYC)
late snack: strawberry liquorice (thanks Honey)
breakfast: oat bran cereal with soymilk; coffee
lunch: peanut butter and jelly sandwich on pecan multigrain bread; appetizers from NY Dosas (one vegan chicken wing and one samosa, and then due to a misunderstanding I also got a veggie roll; even though I was very full, I finished it all)
snack on walk home: 3 big pieces of lettuce
dinner: roasted squash soup (Michael made this, adapted from the recipe in Vegan with a Vengeance… basically roasted squash pureed with sauteed onion, carrot, garlic, and minced ginger, flavored with adobo sauce, maple syrup, lime, and vegetable broth); last of the pecan multigrain bread with Earth Balance; half a Field Roast Italian soy sausage (this flavor lists eggplant as an ingredient!)
praline pecan ice cream
While I own The Vegan Scoop, I don’t have it with me, but I found the recipe here, where they say they had permission to post it. The pralines didn’t turn out at all. I later saw that the most popular praline recipe at allrecipes.com is exactly the same but with butter and cream in place of soy butter and soy cream, so I wonder a little bit if they just copied it and changed the non-vegan ingredients to their alternatives. More likely I just don’t know what I’m doing.
brunch: steel cut oats with soymilk and dashes of agave, vanilla, cinnamon, nutmeg, salt, and Earth Balance; coffee
snack: chocolate almond milk
dinner: asparagus and sun-dried tomato tapenade (click for the recipe) on homemade pecan multigrain bread (this time with 50% whole wheat flour, thank you Fairchild); sandwich with same bread, egg tofu and nutritional yeast cheese spread (recipes similar to what I used to make at the bakery… they turned out sort of weird this time so I’ll post the recipes next time), Twin Oaks soy sausage, romaine, tomato, red onion, and avocado; romaine lettuce salad with avocado, tomato, and Annie’s lemon & chive dressing
Blend all ingredients in a food processor.
drinks at Pacific Standard trivia night: a cask IPA and a beer called “hop god”… I’m not sure if they were vegan
Mamba (Stacey you’re right… it now does say vegan on the label!)
breakfast: leftover beans and rice with Sriracha; last piece of multigrain pecan bread, toasted with Earth Balance; coffee
lunch: falafel sandwich ($2.50) from Mamoun’s; ABC lemon poppyseed cookie
snack at lab meeting: several generic sour patch kids
snack bought at subway stand: Skittles (original flavor)
dinner: Israeli cous cous pilaf with chickpeas and asparagus (click for the recipe); romaine with Annie’s lemon & chive dressing; Smuttynose IPA (vegan according to Barnivore)
Saute the onion and garlic with red pepper flakes, salt, and pepper, until just starting to brown. Use a small amount of olive oil to keep them from sticking, but not very much since you want them to start browning without cooking for too long (they’ll have plenty of time to cook with the cous cous).
Add the cous cous, bay leaves, cinnamon, and a couple T Earth Balance, and saute for a few minutes. After the cous cous has toasted for a bit, add the broth, bring to a boil, and then reduce the heat to maintain a simmer. Cook until the broth has disappeared (about 15-20 minutes), turning a couple times to make sure that the cous cous on top gets cooked.
(I didn’t have a cover for my pan, which made the 1c cous cous : 1.33c broth ratio work pretty well. If you have a cover, it probably takes less broth.)
Chickpeas and asparagus:
Saute the garlic in olive oil for a minute or two. Add the rest of the ingredients. Saute for longer than you think on medium-high heat, stirring only enough to keep everything from burning. Chickpeas taste awesome if you cook them long enough for the outside to brown.
breakfast: strawberries + Special K (vegan variety) with soymilk; coffee
lunch: multigrain pecan bread with vegan sour cream, cranberry and stuffing Tofurky, and avocado; pickle; pita chips
dinner at Candle 79 (thanks to Michael’s parents)… I want to try to replicate some of these things: chickpea ball with white sauce (I didn’t really hear what this was); cornmeal-crusted oyster mushrooms with avocado-tomatillo sauce, arugula, and pickled red onions; a bite of butternut squash-wild mushroom-spinach ravioli with garlic cashew cream and cashew ricotta, tomato sauce, truffle oil, sauteed broccoli rabe, and capers; chili-grilled seitan with collards, plantains, caramelized onions, black bean sauce, and pumpkin seed-radish salad; cannoli with chocolate drizzle and chocolate-chip ice “cream”; a bite of apple pie (with phyllo pastry, almond crumble, cranberry coulis) with vanilla ice “cream”; several drinks (a “Lexington” cocktail that included a port reduction, champagne, orange-ginger sake, agave, and lemon; red wine; dessert port)
While Candle 79 is way out of my budget, their food is really good, and I like that are entirely vegan. I asked the server about their alcohol policy, and he said that all the wines/sakes/champagnes/beers are vegan (they don’t have a liquor license to serve anything with a higher alcohol percentage). He said it is hard to track down vegan alcohol, because so many wines and beers, even the same type from the same place, vary from year-to-year in how they filter different batches. Apparently, Candle 79 follows up with the breweries/wineries before purchasing anything.
Also, after asking, our server said he was the only vegan server at the restaurant (at least that night). He said the owner is vegan too, plus one other person (maybe the manager?), but most of the staff isn’t. He also had a figure that about 80% of the people who go to the restaurant are not vegetarian.
breakfast: granola with almonds; peach soy yogurt; coffee
lunch: pecan multigrain bread with “cranberry and stuffing” flavor tofurky slices (I liked this flavor a lot), avocado, and vegan sour cream; pickle; raw collards chopped small and tossed in Bragg’s liquid aminos, olive oil, nutritional yeast, and sunflower seeds
snacks from Babycakes NYC (Sticky Fingers’s archenemy): half of… chocolate/coconut Mounds-like bar; gluten-free chocolate-glazed donut; spelt graham cupcake with caramel frosting; gluten-free chocolate chip cookie sandwich (two cookies with pink frosting, maybe strawberry, in between). Everything was delicious.
dinner from Vinnie’s Pizzeria: half of the following pizza slices, all with soy cheese… pineapple “ham”, teriyaki broccoli “chicken”, and macaroni
breakfast: Cheerios with soymilk; coffee
lunch: sliced apple; leftover udon with peanut sauce; blueberry soy yogurt; 1 apple chip
snack: Sour Patch Kids from Bed Bath and Beyond. I was there to buy spouts for old big beer/wine bottles to make oil and vinegar dispensers (more or less like this)
dinner at Pommes Frites: french fries with ketchup, chopped onion, and jalapeño-cilantro sauce
at a bar with Rosalie: Long Island Iced Tea; PBR
2nd dinner at Vinnie’s Pizzeria: BBQ “chicken” and soy cheese vegan pizza; Mexican black bean and soy cheese vegan pizza. Also, half an order of garlic knots. This place always has like 4 awesome vegan pizza types that you can buy for $4/slice. The garlic knots are vegan and are 5/$1. Here is a blurry picture from Yelp of some of the vegan pizza.
brunch at Papacitos (Greenpoint, Brooklyn, NY): vegan tamales with soyrizo, served with roasted eggplant-tahini chili sauce, avocado pico de gallo, vegan sour cream, roasted red pepper + green chili salsa, and chips ($12); coffee
This was pretty amazing food. They do have a $7 vegan breakfast burrito (served 11-4pm every day, not just on weekends) with tofu, potato, vegetables, vegan cheese, and vegan sour cream that I would like to try as a cheaper option. Their $8 vegan lunch/dinner burrito (which is 1.5 pounds) includes special things like vegan cheese, vegan sour cream, and either seitan, tempeh, or soyrizo in addition to rice, beans, and salsa. I want to try that too. Also, their bloody mary mix is homemade and vegan.
snack: peanut butter cookie
dinner: hummus (click for the recipe) and
Food process all ingredients. It is simplest to blend the garlic cloves first (to eliminate the need to mince them), to then add the next four ingredients and let mix (these more watery ingredients froth up and this seems to improve the texture), and to add the chickpeas at the end.
Serve as is or with embellishments (paprika sprinkle, oil drizzle, adobo sauce, or fresh parsley are some of many nice additions)
creamy lemon pecan spread (click for the recipe) with pita; beet greens sauteed with carrot strips, onion, garlic, red pepper flakes, salt, pepper, and a bit of olive oil; half a smoked apple sage Field Roast sausage; espresso
Food process all ingredients. Blend the garlic cloves, carrot chunks, and nuts first so they are finely chopped, then add the next 5 ingredients, and finally add the parsley.
a few different kinds of beer at Pacific Standard trivia night (placing in the top five for the first time since I’ve been there… congrats Spen Family!); a few different kinds of olives; Twizzlers (lists glycerin as an ingredient, which may or may not be vegan. does anyone know the source of the glycerin in Twizzlers?)
In sort of good news, I found some corn candy tonight that did not have gelatin or egg whites. It was made by the same brand that makes jelly bellies. It had beeswax, so I didn’t get it, but it is the first gelatin- and egg-white-free corn candy I’ve seen in a while, and may be suitable for those who eat honey. Does anyone know where you can get totally vegan corn candy, other than making it from scratch (http://theurbanhousewife.blogspot.com/2007/09/homemade-vegan-candy-corn-happy.html)? I’m going to try that soon.
breakfast: Cheerios with soymilk; coffee from Brooklyn Standard
lunch: everything bagel with Tofutti cream cheese and olives, $2.72 including tax, from Giant Bagel Shop; rice crackers
snack: more rice crackers
dinner: raw kale salad from same recipe that Stacey and I tried at Rooting DC a few days ago (click for the recipe);
Toss kale in oil and Bragg’s, and let marinate for at least ten minutes. Add onion, garlic, cherry tomatoes, and nutritional yeast, mixing thoroughly to incorporate the nutritional yeast. Add the avocado just before serving so that it doesn’t brown.
soba (buckwheat) noodles dipped in soy sauce+wasabi+green onions;
agedofu and sauce (click for the recipe)
Towel-dry and then press the tofu (wrap it in a towel, and put a skillet or a few books on top), for an hour if possible. While the tofu is being pressed, prepare the sauce (see sauce recipe a couple paragraphs down).
Start boiling the water in one pan (once it boils, lower heat but maintain a simmer) and heating the oil in a skillet (for a couple minutes until it is hot, but not burning/smoking).
Cut the pressed tofu into large cubes (about a cubic inch). Dip the tofu into a small bowl with the corn starch, turning the tofu to thoroughly cover all sides.
Place the starch-covered tofu in the hot oil and let fry for several minutes until the bottom starts to brown. Once it starts to brown, flip the tofu to cook the other side. While the second side cooks, pour the boiling water into a bowl. Once the tofu has browned on all sides, remove it from the oil and place in the hot water. Then remove it from the water and place one side in a bowl with the sesame seeds to coat. Serve sesame-seed-side-up in a bowl with the sauce.
SAUCE
Combine all ingredients.
late night snack: Purely Decadent Dulce de Leche soy ice cream
breakfast: Cheerios with soymilk; coffee
lunch from NY Dosas food cart: one vegan drumstick with sauce ($1.75); wheat+rice crepe with vegetables and complimentary sambaar soup and coconut chutney ($6); ginger beer ($2)
snack: rice crackers; iced coffee from Gorilla (complimentary when you buy beans)
dinner from Bedouin Tent in Brooklyn: half of… small grape leaves plate (best grape leaves I have ever had); small hummus plate; small lentil/bulgar salad with thin caramelized onions; small beet salad; small fava bean/parsely/tomato salad; complimentary, freshly baked pita (maybe with the hummus?) plus one more piece of pita. All the salads were $4, the bread is $1.
breakfast: Special K with soymilk, orange juice, coffee
lunch: homemade pecan multigrain bread with avocado, pickle, roasted red pepper, leftover enoki mushrooms; more coffee from Dunkin’ Donuts
snack: another piece of bread; adorable thin pretzels called “Stickletti” from the Busy Bee corner store in Greenpoint, Brooklyn
dinner #1: everything bagel with Tofutti, onion, tomato, and jalapeño from Giant Bagel Shop, $3
dinner #2: giant slice of pizza (with Daiya soy-free vegan cheese) from Duccini’s in DC, $5. They don’t normally sell it by the slice unless you have enough people to use most of a pizza (which is 8 pieces, or $40). Fortuitously, there were 6 punk vegans there when Stacey and I arrived who let us claim the extra two pieces from theirs. Thank you!
(Stacey’s cell phone and studded jacket for scale)
breakfast: Special K with strawberries and soymilk; orange juice; coffee
lunch from NY Dosas food cart: lentil patties in saambar soup; vegan drumsticks with sugar cane stick and sweet sauce
coffee from Dunkin Donuts with Jamie, Jessica, and Gina (neither trip to Dunkin Donuts in the last few days has been my idea…)
dinner (picked up earlier from NY Dosas food cart!): Singapore noodles with saambar soup and coconut chutney; more vegan drumsticks with sugar cane stick and sweet sauce
Peak organic IPA, Harpoon IPA, and Jose Cuervo at Union Hall (all vegan according to barnivore)
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