breakfast: salty oatmeal and a banana
lunch: mac and cheese from Everlasting Life
snacks: pretzels, the rest of the mac and cheese, coffee with soy milk from marvelous market, a slice of the chocolate chip pumpkin bread
more snacks: some leftover food from Everlasting Life and Trader Joe’s Veggie & Flaxseed Tortilla Chips (these are great, has anyone else tried them?)
breakfast: coffee (they labeled it as espresso, so i’m confused) from Marvelous Market with soy milk, salty oatmeal and a banana (I was hungry this morning)
lunch: leftover Chipotle burrito; leftover lentils from last night
snacks: pretzels and chocolate chip pumpkin bread
dinner: Eva and I went to Everlasting Life. The website is a bit misleading (at least for now). They are renovating, but are still open. The food is in the back of the building and you have to walk through an empty room to get there. The people who work there are VERY friendly and let you try samples of everything. Eva and I sampled:
sesame spinach salad, spinach quiche (doesn’t look like quiche, but it was really good), barley salad, Live Stir Fry, Mung Bean)
I settled on getting the carrot salad (I don’t think I would get this again. It is good, but I can only it a little of it before getting sick of and they give you a ton), mock chicken salad, bean curd, kale salad). Eva got the spinach salad, quiche, spicy tofu and barley salad (I tried all of her food).
I also ordered mac and cheese, but i didn’t eat it today. i’m going to eat it for lunch tomorrow.
breakfast: coffee with soy milk from marvelous market and salty oatmeal
lunch: garden blend chipotle burrito and a banana
snack: pretzels and another banana
dinner: lentils and greens (the mystery green from yesterday’s post stir fried with red onion, garlic, cumin and carrots with brown lentils)
dessert (how come no one told me i have been spelling this wrong?) : chocolate chip pumpkin bread (very moist!)
Preheat oven to 350.
blend together the silken tofu, oil and pumpkin. after it is mostly blended add the sugar and blend again (we used an immersion blender and it worked really well).
sift together flour, spices, baking soda, salt and baking powder. mix the pumpkin mixture into the flour mixture. Mix in chocolate chips.
we didn’t have a bread pan (our pan was wider and shorter). we baked it for about 30 minutes until a knife came out clean.
drink: mickey’s
breakfast: grapes, pineapple slices, watermelon
lunch: vegan day at bread and brew! I got a caesar salad with crispy capers and homemade garlic croutons. I also got their Vietnamese sandwich (vegan bahn mi with lemongrass-soy marinated tofu and mushroom pate) with plantain chips. The salad was amazing, the sandwich wasn’t great. I liked the mushroom pate, but the tofu didn’t have much flavor.
dinner: leftover caesar salad and fries from ollie’s trolley. eva and i tried to see women without men, but it was sold out, so we saw the secret in their eyes. We had time to kill before the movie started so we decided to get fries. the fries at Ollie’s Trolley are not the best. They have a strange seasoning on them.
breakfast: I splurged and got breakfast at Java Green. I have always wanted to try their breakfast. I got Eggcentricity (tofu egg, soy chicken & vegan cheese). It is ok. There tofu egg is nothing special (sticky fingers makes a much better egg)
lunch: baked tofu bean salad (chickpeas, green beans, beats, tofu, lemon juice salt and pepper, parsley), i realized i forgot to add red onion
snacks: baked lays and a banana
cupcake peanut butter something or other for admin appreciation day
I don’t remember what I had for dinner!
breakfast: coffee with soy milk from marvelous market and a piece of sourdough bread with hummus
lunch: leftover okra stew with brown rice and more sourdough smothered with hummus.
dinner: hummus with matzoh, bean salad with tofu that I made for lunch tomorrow (I will post the recipe tomorrow), chocolate chips
i gave in last night and went to the market. i was feeling tired all the time from only eating carbohydrates. hopefully the fresh food i bought will help…too bad i didn’t end up eating much of it today
breakfast: grapes
lunch: okra stew with brown rice (recipe is posted in the archives)
snacks: soy latte (I don’t want to say where it’s from) and baked lays
drink/food at busboys and poets while watching tapped: dogfish head brown ale and a few sweet potato fries
dinner: i got drunk off one beer and couldn’t manage to make food when i got home, so i had leftover pesto pasta and a second bowl of pasta with nutritional yeast and braggs
post dinner snack: after i sobered up a bit, i made hummus (chickpeas, chickpea liquid, garlic, lemon juice and cumin. no oil or salt!) and ate it with some sourdough bread i got in ithaca
chocolate chips
breakfast: grapes, a banana and chai tea with soy milk
lunch at Cafe Green: I split the house caesar, spring rolls, home style mac and cheese and root vegetable chili.
chocolate chip almond cookies
about 8 more cups of chai tea with soy milk (i finished the soy milk)
dinner 1: leftover peanut udon noodles
dinner 2: spring rolls and vegetarian pho at Pho 14
breakfast: chai tea with soy milk, a banana and salty peanuts
lunch: leftover udon noodle peanut pasta and a chocolate chip walnut cookies
snack: broccoli, tomatoes, carrots and snap peas
coffee: free coffee from starbucks (with soy milk) because of tax day.
drink: sapporo at Nooshi (they have a very good happy hour deal- half all all drinks)
dinner: Chick’n Piccata at Toscana Grill with green beans and pasta. This place was pretty gross: the bread was stale, the green beans were overcooked and the pasta was from a box (at least it tasted like it). The chick’n piccata was good- I really liked the sauce and their fake meat was excellent, but not worth the money or the trip out to Arlington. They did give me free daiya bread to sprinkle on my pasta and the bread.
coffee with soy milk from work
Siam salad with tofu from Mixt Greens (note: the bread and croutons are not vegan)
Sapporo beer and vegetarian mandu (steamed and fried) at Mandu
a lot of biscotti thanks to Katherine’s mom
breakfast: coffee with soymilk from Marvelous Market
lunch: brown rice with grape tomatoes and roasted asparagus (roasted with olive oil, salt, pepper and nutritional yeast)
snack: pretzels
dinner: leftover potato kugel from passover
breakfast: salty oatmeal and coffee with soy milk from marvelous market
lunch: leftover garden blend chipotle
free cone day at ben and jerry’s. sorbet no cone, not sure if the cone is vegan. sorbet is
mamba
cheese sandwich (follow your heart brand)
breakfast: salty oatmeal and world peace tea from teaism
lunch: Garden Blend burrioto from Chipotle
snack: baked lays. has anyone had these recently. they tasted nasty, leftover soba noodle soup and mamba
dinner: Follow Your Heart cheese sandwich
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: garlic bagel from Heller’s with Earth Balance (I had to bring my own). One of the owners of Heller’s told me that he was going to get vegan cream cheese, but it doesn’t look like that has happened
lunch: mustard green and kale salad with canned beets, black beans and mustard dressing (see B salad recipe for dressing ingredients)
snack: original Skittles
dinner: Japanese pan noorom Noodles & Company
more snacks: banana and a lot of pocpcorn with braggs and nutritional yeast
breakfast: no coffee! oatmeal with a lot of salt
lunch: last of the kale salad with tomato and avocado. a slice of whole wheat bread spread with avocado and tomato. the last of the chipotle baked tofu
snack: coffee! and nonpareils from Marvelous Market
dinner: Japanese pan noodles from Noodles & Company.
snacks at movie: tropical Skittles. Original is definetly the best flavor. I bought a lot of candy, but I am hoping to save most of it until I see Katherine next weekend (I am not sure if this is possible, so I am going to report on it here). I found Crazy Core Skittles (an orange package). I also found sour Mambas and regular Mambas. Katherine and I used to eat regular Mambas all the time. I don’t know if I have ever seen the sour flavor. Also, I realized that they say “vegan” on the package. Katherine, did we already know that it said this?
snack when I got home from the movies: the rest of the Napoleon cake from Chez Hareg
breakfast: no coffee!
lunch: a ton of kale salad (recipe previously posted by Katherine) with avocado and tomato. the avocado is the key to this salad
snacks: nonpareils fro Marvelous Market and a lot of salty pupmkin seeds
dinner: vegetarian platter from Zenebech shared with Zack, Hanna and Lucy. Zenebech is by far my favorite Ethiopian restaurant in DC. The people who work there are really nice, the food is cheap and it is far from fancy. Also, they let you replace things on the platter (e.g. switch out the spicy lentils for more split peas).
desert: Chez Hareg cookies (Almond Pistachio biscotti and oatmeal cinnamon biscotti) and Napoleon cake. I have a hard time beliving that the Napoleon cake is vegan, but the woman who owns the store promises me that it is. Next time I think I will ask her if she can tell me the ingredients.
I ate all day long today. Not sure why….
breakfast: large coffee with soy milk from Marvelous Market. Any bets on whether or not I am addicted to coffee?
a disgusting amount of pumpkin seeds, a lot of grapes
lunch: chipotle baked tofu sandwich (homemade wholewheat bread spread with chipotle sauce, spinach, avocado and chipotle baked tofu). I also had kale salad with avocado.
snacks: more pumpkin seeds, more kale salad, nonpareils from Marvelous Market.
dinner: more kale salad this time with no avocado, but some tomato. homemade whole wheat bread spread with Tribe horseradish hummus
desert: Turtle Mountain’s Purely Decadent Praline Pecan ice cream. I like other flavors better (e.g. cookie dough and cookie avalanche)
I received a response from Wrigley’s about Skittles. Here is there response:
Dear Stacey,
Thank you for contacting the Wrigley Company to inquire about the use of animal-derived ingredients in our products sold in the United States. The gelatin was removed from the Skittles at the beginning of 2009.
The majority of Wrigley products sold in the U.S. are free from ingredients of animal origin, including egg and dairy products. A list of these acceptable products is included or attached with this response.
While a small percentage of the products we sell in the U.S. may contain ingredients of animal origin, we take great strides to ensure our products are free from any animal-based ingredients in geographies with dietary restrictions preventing such ingredients. For example, all Wrigley products sold in the Middle East and Indonesia are free from animal-derived ingredients.
Our priority is, and always will be, to manufacture only the highest quality confectionery products using ingredients that meet the needs of our customers around the world. By understanding our global customers and adjusting product offerings accordingly, we are able to deliver great tasting confections to more than 180 countries.
We hope this information is helpful. If you have any additional questions or comments please feel free to contact us at 1-800-WRIGLEY Monday through Friday from 8:30 a.m. to 5:00 p.m. CST.
U.S. Wrigley Products Without Animal-Derived Ingredients
• Wrigley’s Spearmint® gum
• Doublemint® gum and mints
• Big Red® gum
• Juicy Fruit® stick gum
• Winterfresh® gum
• Five® Cobalt, Rain, Flare and Lush gums
• Extra® Cinnamon, Bubble Gum, Peppermint, Spearmint, Winterfresh, Cool Green
Apple, Cool Watermelon, Supermint, Berry Pearadise and Fruit Sensations flavors
• Eclipse® gum and mints
• Hubba Bubba® chunk and tape gums
• Big League Chew® shredded gum
• Freedent® gum
• Orbit® Bubblemint, Wintermint, Peppermint, Spearmint, Cinnamint, Sweetmint,
Citrusmint, Fabulous Fruitini, Lemon Lime, Maui Melon Mint, Mint Mojito,
Raspberry Mint and Sangria Fresca
• Orbit® WhiteTM pellet gums
• LifeSavers® hard candies and LifeSavers® lollipops
• Altoids® Sours and Altoids® gum
• Skittles® candiesNote: Slight changes to product recipes can occur from time to time. Please feel free to contact us at 1-800-WRIGLEY any time to answer any ingredient questions that arise.
Sincerely,
Sarah Walker
Consumer Affairs Representative
breakfast: coffee with soy milk from Marvelous Market. pumpkin seeds- way too many
lunch: nonpareils from Marvelous Market- they are expensive, but amazing. My boss had a very hard time believing they are vegan- she said they are way too creamy to be vegan. I ate way too many
Chipotle baked tofu sandwich (homemade whole wheat bread spread with chipotle sauce, avocado, spinach,chipotle baked tofu)
mint tea, raisins, more pumpkin seeds
dinner: 2 “quesadillas”- 1 just with cheese and a tortilla and one with horseradish hummus, cheese and a tortilla. The one with the horseradish hummus was interesting. I also made kale salad (Katherine previously posted the recipe. we learned how to make this at rootingdc). i didn’t have any tomatoes or an avocado at home so it was pretty basic. I added my leftover mushroom/black beans from dinner with April on Saturday
breakfast: chai tea and steamed soy milk from Qualia Coffee. It was really good and the people there were really nice
lunch: leftover okra stew and brown rice (it’s almost gone- I think I have one more meal out of it)
snack: Joe’s O’s
dinner: made with April: quesadillas with mushrooms, red onion, spinach and Follow Your Heart mozzarella cheese
drink: peach nectar
subscribe with rss