brunch: rosemary toast with blueberry jam and Earth Balance; leftover potato salad

Gorilla coffee

tastes while cooking; Kiuchi Brewery Hitachino Nest Real Ginger Brew (vegan according to Barnivore) and Dogfish Head Raison D’Etre (vegan according to Barnivore)

dinner: red-chili-seitan tamales and mole-vegetable tamales (all recipes, including red chili sauce, mole sauce, red seitan loaf, tamale dough and assembly instructions, from Viva Vegan!), served with extra mole and chili sauces, green salsa, cilantro, lime, and Follow Your Heart vegan sour cream; quinoa salad (click for the recipe); sauteed chard; Lagunitas Censored copper ale (vegan according to Barnivore)

side

• 1c quinoa (I used 50:50 red:white)
• 1/4 onion or 1 shallot, minced small
• 1/4 red bell pepper, minced small (optional)
• 2 cloves garlic, minced small
• 1 chipotle pepper (from can with adobo sauce), minced small (use 2 if you want it to be spicy)
• 1-2 c frozen corn (depending on how corny you want this)
• handful of cherry tomatoes, halved
• olive oil to taste (~1-2T)
• apple cider vinegar to taste (~1T)
• juice of 1 lime (or to taste)
• 2 green onion stalks, chopped
• big handful of cilantro, rinsed and chopped

Cook quinoa according to directions (I soak for 15min., then rinse several times, drain, and cook with 1:1.5 quinoa:water, adding more water if necessary.  I usually cook it with a bay leaf, dash of sea salt, and a bit of olive oil.)

While quinoa is cooking, saute the onion, garlic, bell pepper, and chipotle pepper in olive oil.  Add the corn, and saute until the corn is starting to brown and has absorbed a bunch of the flavors.

After quinoa is done cooking, let cool (transfer to shallow dish and refrigerate if you are in a hurry).

Toss the cooled quinoa and the sauteed vegetables in the olive oil, vinegar, lime juice, cherry tomatoes, green onions, and most of the cilantro.  If you want to taste more chipotle, add straight adobo sauce from the can.  Serve with the remaining cilantro sprinkled on top.

steamer for tamales purchased at Tarzian West, where you should go because they have an adorable dog loose in the store

dessert: homemade lychee-coconut sorbet (recipe posted in recipes section); tahini-lime cookies

espresso

lunch: Israeli couscous with vegetables; kale salad

Dogfish Head Pangea; tahini-lime cookies (recipe from Vegan Cookies Invade Your Cookie Jar)

dinner: Tofurkey beer brat on rosemary bread with ketchup; potato salad (recipe from Veganomicon); Magic Hat (vegan according to Barnivore)

Jujubes

breakfast: toasted everything bagel with tofu cream cheese, onion, and tomato from Brownstone Bagels; coffee from Oren’s Daily Roast

apple with peanut butter

dinner at Bombay Palace: roti (the naan has ghee but they said the roti was okay); eggplant dish, okra dish, and cauliflower dish (specifying vegan, because some of the eggplant and cauliflower dishes are not); Bombay cocktail; 1947 beer (may not be vegan)

Budweiser

breakfast: bagel with tofutti cream cheese; yogi throat comfort tea; traditional medicinal throat coat tea (yogi is better, but neither seem to work)

lunch: Whole Soy & Co. raspberry “frozen yogurt” (i.e. I bought yogurt and stuck it in the freezer); banana; clementine

dinner: i have no idea, but if i had to guess, i had a tortilla with vegan cheese; pasta with nutritional yeast; split pea soup; throat comfort tea

breakfast: bran flakes with soymilk; orange juice; coffee

lunch: peach soy yogurt; waffle sandwich with Field Roast mushroom slices; raw kale salad with cherry tomatoes

Magic Hat Winter ’10 (vegan according to Barnivore)

Skittles

dinner from Lin’s Garden: General Tso’s tofu with broccoli; white rice

cereal with vanilla coconut milk and a banana; pasta with nutritional yeast and earth balance; orange juice; more pasta with nutritional yeast and earth balance; more oj; lentil squash soup with cashews; almond dream cappuccino swirl and vanilla bites; throat comfort tea

breakfast: bran flakes with soymilk; coffee

lunch: kale salad; peanut butter and jelly on leftover waffles

orange juice+gin+galliano

dinner at Ghenet: salad; vegetarian Ethiopian platter; coffee; red wine (may not be vegan)

brunch: lemon cornmeal waffles; spicy maple syrup baked beans; coffee

leftover udon with tofu

dinner: sandwich on potato bread with mustard, vegan beer bratwurst, and beans; raw lacinato kale salad with cherry tomato; orange juice

home sick in bed all day: orange juice; pasta with nutritional yeast and earth balance; tortilla with vegan cheese; throat comfort; clementine; more throat comfort tea; another tortilla with vegan cheese

home sick in bed: frozen cran raspberry juice; tortilla with vegan cheese; graham crackers; pasta with earth balance and nutritional yeast; throat comfort tea; almond dream cappuccino swirl; almond dream dessert bites

home sick in bed: pasta with nutritional yeast and earth balance peppermint tea; frozen adam and eve’s berry juice; cra raspberry juice; graham crackers; broccoli; skittles

breakfast: shredded wheat with soymilk; coffee

lunch: leftover mac and “cheese”; leftover collards

red wine and Prosecco (may not be vegan), potato chips, and grapes at work happy hour

dinner: Cajun fries with ketchup and peanuts at Five Guys; more leftover mac and “cheese”

herbal tea

home sick in bed- i never really ate meals, i just ate all day long: peppermint tea; frozen adam and eve’s berry juice; pasta with earth balance and nutritional yeast; almond dream cappuccino swirl ice cream; almond dream dessert bites; java green “beef” sandwich; tofu with broccoli; chili with brown rice and vegan cheese; graham crackers