breakfast: oreos!
lunch: peppermint tea soy latte and toasted pita with avocado, boca chicken patty, tomato and lettuce
dinner at meskerem: vegetarian messob (combination of vegetarian dishes arranged on a platter and served with tomato and potato salads). the waiter confirmed that everything was vegan. when i was leaving the restaurant i saw this sign in the window:
drink: sam adams summer ale (vegan according to barnivore)
toasted homemade bread with peanut butter and 1/2 banana; 1/2 mango
leftover 3-bean salad with zucchini, avocado, tomato, honey-balsamic dressing in a whole wheat tortilla; smoothie with peaches, frozen banana, homemade soy milk
four jujubes and one strawberry while babysitting
carrot; banana with soynut butter; samples at central market (raspberry apple juice, dark chocolate raisins, dark chocolate sandwich cookie)
recipe from ‘arabesque’ by claudia roden (a beautiful and great cookbook): pasta with lentils and caramelized onions; spinach pie filling (spinach sauteed with onion, salt, pepper, allspice, lemon juice); 1/2 wheat beer homebrew; 1/2 fireman’s four; 1/2 session lager
on drive to houston: kamut krispie treats with currants and dates (inspired by this recipe for vegan rice krispie treats); coffee (beans from anderson’s)
tjs sesame bagel with tofutti cream cheez
lunch at a little vietnamese restaurant just south of argyle on broadway: a boatload of vegetarian pho for about $5
2 kinds of mochi: green tea and molasses flavored
dinner at ian’s pizza: pizza with spinach, mushrooms, basil, vegan cheez
breakfast: quinoa with a bit of sesame oil and salt, plus a few spoonfuls of quinoa with salsa and chipotle; coffee
lunch: quinoa with sesame oil, salt, salsa, and chipotle, with chunks of a whole avocado mashed in
almonds
farewell dinner to Greenpoint, Brooklyn: potato pierogi and mushroom+sauerkraut pierogi (found vegan at a grocery store) with Tofutti sour cream and apple sauce; roasted beets, onions, garlic, and beet greens; Tofurkey kielbasa “sausage”; pickles; olives; Żywiec; mezcal (thanks Dan); Mamba
breakfast: salty oatmeal and coffee with soy milk
lunch: toasted pita with avocado, boca chicken patty, tomato and lettuce
snack: oreos
dinner: peanuts
toasted homemade bread; fruit salad of banana and peach
leftover tofu lasagna; valencia orange
carrot; generic brand fig newtons from cvs
vegetarian burrito from chipotle (they started charging $1.75 for guacamole, so i brought it home and added my own avocado); belgian-style wheat beer that i helped brew a couple months ago; watermelon
MOVING DAY
a ton of orange juice, i was trying to get rid of it
past-its-prime subway sandwich that my mom had been clutching and then we forgot about it on the window sill for a while before i got around to eating it. you all know what i get.
enough food for three people at the chicago diner (courtesy of vicki clark!!): sweet potato fries, mac n cheez, bbq ‘rib’ sandwich (i always get the sweet potato quesadillas and i wanted to branch out–i was glad i did, it was delicious). vegan s’moores milkshake
breakfast: Israeli couscous cooked in vegetable broth; coffee
lunch: more couscous plus leftover burrito
Twizzlers and cranberry juice at Sex and the City 2. The cranberry juice was supposed to be a cosmopolitan but I couldn’t find the other ingredients in time for the movie. Which is worse: 1) seeing this movie, or 2) drinking a fake cosmopolitan at this movie?
dinner from Vinnie’s: slice of vegan eggplant Parmesan; peanut butter bomb made by Vegan Treats
breakfast: peach
lunch: green beans with herbs (thyme, parsley, basil)
snacks: soy latte; oreos
dinner: leftover couscous with eggplant and summer squash; leftover beet and chickpea salad; leftover stir fried veggies; almonds
dessert: popcorn with earth balance and salt; a taste of tia’s vegan “pizza” thing.
drinks: budweiser
toasted homemade bread; peach
samples of coffee (kona’s rockin like austin blend, really good), raspberry apple juice, granola at central market
leftover tofu lasagna; valencia orange
carrot; wheat thins; red delicious; animal crackers
dinner at promise pizza in round rock: medium pizza on whole wheat crust with marinara, tomatoes, black olives, portabella mushrooms, green pepper, red onion, basil. they had just run out of daiya cheese, so the guy let me pile on the veggies for no extra charge
blackberries; dark chocolate covered cashews
tjs sesame bagel with tofutti cream cheese.
leftover pad thai with tofu no egg
handful of almonds and cranberries
vegan burger from leona’s, on emily’s suggestion. i topped it with onions, mushrooms, and avocados. i don’t think i got the full experience, since it was all soggy and i had to eat it out of the take away container (my house is full of boxes because i’m moving, so no tables and all the dishes were packed too). i think i’ll reserve judgment and try it again later.
breakfast: coffee; toasted everything bagel with tofutti cream cheese, red onion, and tomato from The Standard
lunch: leftover cannellini-cilantro hummus, wheat pita, carrot
dinner from Papacitos: vegan nachos (vegan cheese, vegan sour cream, beans, olives, salsa, etc); vegan seitan burrito; Tecate
breakfast: salty oatmeal
lunch: leftover chipotle garden blend burrito
snack: english peas
dinner: couscous with eggplant and summer squash; beet and chickpea salad (salt, pepper, cumin, balsamic vinegar); stir fried veggies (carrots, onion, broccoli, mushrooms, garlic, ginger)
dessert: oreos
toasted homemade bread with peanut butter and banana
carrot; 3-bean salad in whole wheat tortilla; peach
several bowlfuls of toasted oat cereal with homemade soy milk, some with ground flax and agave; peach
last of lentils, rice, kale, tahini sauce; leftover beet thing from the potluck on sunday. i got to examine it more closely, and it was like a sweet, almost syrupy red soup, with beets, dates, squash, raisins, basil, maybe onions, maybe some other root veggies. it was delicious and i ate a lot of it, then got a little weirded out that i couldn’t totally identify all of the many different-textured things in it, which were all beet-colored and sweet from the syrup. nevertheless, i will ask for the recipe.
1/2 cantaloupe; lots of guittard semisweet chocolate chips
tjs sesame bagel with tofutti cream cheese. oj.
black bean soup and white bread from the au bon pain right by the art institute
some sushi place in lincoln park/lakeview: avocado, asparagus, sweet potato rolls
i tried to go to molly’s cupcakes because they usually have vegan cupcakes but i was denied (they were out). sad.
last of the baklavah
breakfast: oatmeal with blueberries, salt, and soymilk; coffee
lunch: cannellini-cilantro hummus with wheat flatbread, tomato slice, and fresh lemon
dinner from Do Hwa: bibimbap with tofu and avocado (the avocado in place of egg); burdock root with sesame; baby bok choy + carrot salad; soybean sprout salad; fermented soybeans with nuts; schoolgirl cocktail (champagne plus passion fruit juice; the champagne may or may not be vegan; schoolchildren definitely not vegan)
PBR at WhoMadeWho concert at Mercury Lounge
breakfast: banana and grapes
lunch: 1/2 chipotle garden blend burrito; stacy’s pita chips; celery and peanut butter
snack: peas
dinner made mostly by shelley (they are her recipes): peanuts; zucchini pancake Click for the recipe.
and coconut milk couscous
drinks: new orleans beer and peak organic nut brown
homemade bread with peanut butter and 1/2 banana; 1/2 banana and peach
3-bean salad in a whole wheat tortilla; watermelon; lots of animal crackers
red delicious
leftover rice, lentils, kale, tahini sauce; 1/2 a cantaloupe
spoonful of chocolate soynut butter; chocolate pecan red tea
honey nut os with ricemilk. oj.
lunch at taste of lebanon: wrap with baba ganouj and falafel. good and cheap!
vegan baklavah from the middle eastern market across the street. this place had quite a few vegan and slightly weird desserts that i want to try. i was super excited to eat baklavah, i don’t think i’ve had it since i went vegan because they usually use butter.
dinner at icosium: essentially an icosium crepe but on a bed of spinach instead of a crepe, and with avocado instead of cheese
breakfast: oatmeal with sea salt, blueberries, strawberries, and soy milk; coffee
potato chips in a U-Haul
Swedish fish from a vending machine, to kill time
a plain everything bagel and nasty iced tea from Dunkin’ Donuts, also to kill time (this is a good excuse, isn’t it?)
lunch: toasted everything bagel with Tofutti cream cheese
rice crackers; blueberries
dinner at Dao Palate (all-vegan restaurant): miso soup; mango soy protein (soy protein, plum sauce, mango, celery, zucchini, turnips, peppers, and onion) with brown rice
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