Blacksburg, VA « What the heck do vegans eat?

January 17, 2011

katherine

January 17, 2011 - katherine. Tags: Blacksburg, VA,Washington, DC

coffee

lunch at Gillie’s: sweet potato and apple soup; half a mushroom-seitan burger with field greens and tomato, served with red cabbage salad; half an order of vegan enchiladas (with tofu, rice, chimichurri sauce, cilantro, vegan cheese, and salsa)

Twilight bar (a vegan version of a Milky Way); Qbel double dark chocolate wafer bars (sort of like a Kit Kat bar… by the way Stacey, look at this); Kapa-Kym bar (Russian chocolate truffle); pretzel rods

dinner from Sticky Fingers Bakery: TLT (tempeh bacon, lettuce, tomato, and Vegenaise on multigrain bread); sweet and salty chocolate chip oatmeal cookie; bite of a chicken-less salad sandwich

another Kapa-Kym bar

Comments (0)

stacey- shelley’s day 3

January 17, 2011 - stacey. Tags: Blacksburg, VA

breakfast: oj

brunch at gillie’s: sweet potato and apple soup; half a mushroom-seitan burger topped with herb vegannaise, fresh organic greens and onions; served with a side of red cabbage; vegan enchiladas (with tofu, rice, chimichurri sauce, cilantro, vegan cheese, and salsa)

Twilight bar (a vegan version of a Milky Way); Qbel dark chocolate wafer; pretzel rods

dinner made by one of my housemates: chickpea and potato soup

Comments (0)

January 16, 2011

stacey- shelley’s house day 2

January 16, 2011 - stacey. Tags: Blacksburg, VA

breakfast: beer pancakes with apple butter, huckleberry syrup, Earth Balance, and strawberry slices; oj; vanilla almond tea; coffee with soy milk

lunch: leftover lasagna; tortilla chips with hummus and salsas

leftover chocolate cake with Purely Decadent chocolate ice cream

dinner: more leftover lasagna; cheesy garlic bread

sam adams winter lager; a taste of saranac caramel porter

s’mores (vegan graham crackers, vegan marshmallows, and dark chocolate) made in Shelley’s fireplace

Comments (0)

January 15, 2011

katherine

January 15, 2011 - katherine. Tags: Blacksburg, VA

breakfast: coffee; fruit salad (pineapple, banana, blueberry, strawberry, apple, orange. Thank you Shelley’s mom!)

vegan cherry muffin and vegan berry coffee cake from Bollo’s during The Triplets of Belleville viewing

free snacks for virginia bicycle association at Gillie’s: spinach/mushroom filo dough pies; red and yellow pepper, carrot, tomatoes, broccoli, and pita with hummus; strawberries; grapes; french bread; Magic Hat #9 (vegan according to Barnivore)

tamale with corn, cilantro, mole, and TVP from Oasis World Market

falafel chips from Eats

dinner: Moosewood lasagna (including tofu, spinach, mushrooms, Daiya); cheesy garlic bread (with Daiya cheese); salad (romaine, spinach, walnuts, red bell pepper, cucumber, balsamic vinaigrette)

dessert: Moosewood chocolate cake; Purely Decadent Cherry Nirvana and Chocolate Obsession ice creams (thank you Shelley’s mom!)

Dogfish Head 60-Minute IPA (vegan according to Barnivore); Sam Adams Winter Lager (vegan according to Barnivore)

absinthe with sugar and ice water in hot tub

more leftovers from Everlasting Life (seaweed salad, garlicky kale salad, tofu skin, vegan “chicken” tofu salad)

Comments (0)

stacey- shelley’s house (near VA Tech) day 1

January 15, 2011 - stacey. Tags: Blacksburg, VA

breakfast: coffee with soy milk; fruit salad (pineapple, banana, blueberries, strawberries, apple and oranges)

snacks from bollo’s cafe while watching the triplets of belleville: vegan cherry muffin and vegan coffee cake

free snacks for virginia bicycle association at Gillie’s: spinach/mushroom filo dough pies; red pepper, yellow peppers, carrots, tomatoes, hummus, bread, grapes, magic hat #9

snacks at oasis world market: mole and tvp tamale; fancy dates

sample at eats natural foods: falafel chips

dinner: Moosewood lasagna (including tofu, spinach, mushrooms, Daiya); cheesy garlic bread (with Daiya cheese); salad (romaine, spinach, walnuts, balsamic vinaigrette dressing); sam adam’s winter lager; chocolate cake (recipe from moosewood); cherry nirvana ice cream; chocolate obsession ice cream

absinthe with sugar and ice water in hot tub

late night snack:leftovers from everlasting life

Comments (0)

recent recipes:
- Shortbread Cookie
  1/4 cup earth balance, 1/2 cup coconut oil, 1.75 cups flour, 1 cup sugar. soften earth balance and oil, mix in sugar until well-blended, then add flour until blended, form into whatever shape you like. poke each cookie with a fork. bake at 350 for 20-25 minutes.
- North-and-South-of-the-Border Wild Rice Salad
  - 2 c uncooked wild rice
  - 5 c water (or however much you need to cook your wild rice)
  - 3 corn cobs
  - 3 shallots, minced
  - 4 cloves garlic, minced
  - 1-3 jalapeños, seeds discarded, minced (1 is very mild; 3 is spicy)
  - 1.5 T olive oil
  - 1 T white balsamic vinegar
  - juice of 1/2 lime
  - pint cherry tomatoes, halved
  - handful of cilantro, coarsely chopped
  - salt and pepper
  Cook the wild rice and let cool. Grill or roast the corn (to roast, this method works well, baking for 30 minutes at 350F in the husk or in aluminum foil), then cut off the kernels (it's fun to keep some of the kernels attached to each other). Saute the shallots, garlic, and jalapeño in 1/2 T olive oil on medium heat, adding salt and pepper to taste, until cooked (3-4 minutes). Toss together the rice, sauteed vegetables, remaining olive oil, and the rest of the ingredients, adding salt and pepper to taste. Add more olive oil, vinegar, and lime if desired.
- Mustard, Lemon Baked Tofu
  
  2 blocks of tofu
  
  2 tbsp soy sauce
  
  4 tbsp olive oil
  
  4tbsp lemon juice
  
  4 tbsp dijon mustard
  
  2 tsp sugar
  
  2 tsp dried basil
  
  2 tsp thyme
  
  freshly ground salt and pepper
  
  1) mix all of the marinade ingredients together
  
  2) baked on 400 for 25-30 minutes turning halfway through
  
  3) enjoy
- Apple Sage Quinoa
  - 1 c dried quinoa
  - 1-2 potatoes, chopped into bite-sized chunks
  - 1-2 carrots, chopped into bite-sized chunks
  - 1-2 T olive oil
  - 1 onion, chopped
  - 4 cloves garlic, minced
  - an inch of ginger, minced
  - 10+ leaves of fresh sage, minced
  - crushed red pepper
  - chili powder
  - oregano
  - salt and pepper
  - 1 apple, chopped into small cubes
  - 1 can diced or crushed tomatoes (optionally replace half with tomato-chili sauce)
  - 1/4 c macadamia nuts, chopped (optional)
  - 1/4 c cilantro (optional)
  - 1/4 c scallions, chopped (optional)
  - splash apple cider vinegar (to taste, maybe 2 tsp?)
  Cook quinoa according to directions.
  
  In a pot, add potatoes and carrots and enough water to just cover them. Bring to a boil, and cook for a few more minutes, until just starting to cook, but not until too soft (like you would do with home fries).
  
  Saute onion, ginger, and garlic in the olive oil. After a few minutes, add the cooked potato and carrot, and cover. After a few more minutes, add the spices (sage, crushed red pepper, chili powder, salt, and pepper), and cover again.
  
  Cook until the potato and carrots are soft. At this point, add the apple, and saute for another minute or two. Then, add the tomatoes and macadamia nuts. Once hot, add the cilantro, scallions, and apple cider vinegar, plus more salt if needed.
- view all recipes
tags:
Search:
authors:
Archives: