June 27, 2010

stacey

June 27, 2010 - .  

breakfast: french bread with horseradish hummus; pizza strip

snacks: green powerade (nasty); freezer pops (orange and red)

lunch: leftover burritos and trader joe’s fat weasel ale (vegan according to barnivore)

dinner: tortilla with horseradish hummus and lettuce; celery and crunchy peanut butter; banana

emily

June 27, 2010 - .  

toasted homemade bread with soynut butter and banana

medjool date and dried strawberries (have you guys tried them? they taste like fruit snacks) from HEB bulk

whole wheat tortilla with a bean salad inspired by this recipe (contains honey) plus tomato, steamed zucchini, avocado; texas peach

red delicious; lots of melted chocolate while making brownies (see below); homemade whole wheat bread

summery potluck: i made root beer baked beans (from a recipe in the latest issue of bon appetite magazine… i omitted the bacon) and garbanzo bean brownies (i forget where i got the recipe i adapted but i’ll send it if anybody wants it); i also had bean dip with broccoli and tortilla chips; pickled radishes and other veggies; gazpacho with a bunch of veggies and vegan sour cream; beet salad with squash, dates, onions, and basil; watermelon with lime; pearl beer, left hand 400 lb monkey ipa, woodchuck cider with a touch of honey, il bastardo red wine (vegan?)

handful of chocolate chips. why??????

marcy

June 27, 2010 - .  

brunch at handlebar: corn cakes with tofu, seitan, black beans, rice, delicious chipotle sauce. this was my first time going to handlebar for brunch, it was pretty awesome.

dinner at noodles etc.: pad thai with tofu no egg

June 26, 2010

katherine

June 26, 2010 - .  

breakfast: shredded wheat with soymilk; espresso

lunch from Luscious Foods: whole wheat wrap with avocado, balsamic vinegar, veggies

gin and ginger

dinner: pasta with nutty basil pesto (1/2 c sunflower seeds, 1/4 c almonds, handful basil, 1/4 c olive oil, sea salt, pepper, cayenne, 1/4 c water, 3 cloves garlic); sauteed bok choy; brandy alexander

stacey

June 26, 2010 - .  

breakfast: french bread with trader joe’s horseradish hummus; oj

lunch/drinks from the green leafe: french fries, samuel smith’s oatmeal stout (vegan according to barnivore) and williamsburg alewerks tavern ale (vegan- see company responses about vegan products)

dinner: burritos with homemade salsa (tomato, red onion, green pepper, jalapeño, lime juice, salt, pepper, cilantro), spanish rice (cumin, paprika, white rice, onion, garlic, tomato sauce, salt and pepper), refried beans, shredded lettuce, tortillas

drink: trader joe’s bohemian lager (vegan according to barnivore)

dessert: freezer pops

emily

June 26, 2010 - .  

oatmeal with apple butter

red delicious

tofu lasagna; valencia orange

lots of bread from a recipe by bob’s red mill, fresh from the oven with honey

small bowlful of chickpeas, black beans, and kidney beans with balsamic vinegar

toasted cashews and seeds

smoothie with frozen banana, fresh ripe mango, homemade soy milk, cocoa powder; graham crackers

marcy

June 26, 2010 - .  

big show day!

half of a muffin and half a glass of oj. i got distracted and left without finishing my breakfast.

vegan ‘pizza’ delivery: basically tomato and basil bits baked on bread. their sauce wasn’t vegan ):

vodka and cranberry juice

late night eats at tacqueria traspasata: sope with beans, lettuce, tomatoes, onions

June 25, 2010

katherine

June 25, 2010 - .  

breakfast: shredded wheat with soymilk; coffee

lunch from Dosas food cart: half a Special Pondicherry (rice and lentil crepe filled with vegetables and potatoes); half a roti curry (veggie protein, chopped roti shell, vegetables, and salad); coconut chutney; sambaar soup; half a veggie samosa with green sauce; half a vegan drumstick on a ginger stick with sweet red sauce

jalapeño + crushed red pepper tortilla chip crumbs

dinner: leftover basil rice stick dish; leftover bok choy

brownies with vegan cream cheese frosting

stacey

June 25, 2010 - .  

breakfast: soy latte; banana; salty oatmeal

lunch: whole wheat pita with avocado, lettuce and tomato. stacy’s simply naked pita chips

snack: peas

dinner on the train to williamsburg, va: whole wheat pita with hummus, boca chicken patty, lettuce and tomato; stacy’s pita chips

emily

June 25, 2010 - .  

oatmeal with peach, vanilla, honey, cinnamon; one animal cracker

tofu lasagna; valencia orange; animal crackers; crappy work coffee

red delicious; carrot; wheat thins

leftover lentils, rice, kale, tahini sauce; peach; dried pineapple

peach salsa and tortilla chips, grilled pineapple, lone star, sierra nevada pale ale at a bbq

banana with chocolate soynut butter

marcy

June 25, 2010 - .  

oh dear. things got crazy around my big show on saturday and i haven’t updated in a while. let me think.

cinnamon berry muffin from freezer. oj.

bagel with hummus

vietnamese sandwich

a ton of fries at moody’s pub. a drink which was oj, lemonade, and vodka (i forget what it’s called)

June 24, 2010

katherine

June 24, 2010 - .  

breakfast: shredded wheat with soymilk; espresso

lunch: leftover egg salad on bread with tomato, raw bok choy, and sauteed red onion with black pepper; leftover brownie bits with vegan cream cheese frosting; Nantucket Nectar apple juice

a few of Jonah’s cashews

dinner: spicy basil rice sticks (click for the recipe); bok choy sauteed with garlic, ginger, and olive oil; cornmeal-crusted tofu (I followed this recipe, adapted from Veganomicon. It was very good and quick to prepare.)

entree

  • 1 pound frozen rice sticks
  • 1/4 red onion, chopped
  • 2-3 cloves garlic, minced
  • chuck of ginger, minced (about the same amount as garlic)
  • 1 T sesame oil
  • 1/2 c shiitake mushroom broth (add hot water to dried shiitakes and soak for about 10 minutes)
  • hot chili oil to taste (about 2 tsp, depending on how spicy you want it)
  • corn chopped off one cob
  • vegan oyster sauce to taste (about 2 T)
  • 2 handfuls fresh basil (Thai basil if available; if not, regular basil is fine), chopped up a bit
  • fresh lime (optional)

Cook the rice sticks per the directions (mine were frozen, I cooked them in boiling water for about 5 minutes, then drained).

On medium heat, saute the onion, garlic, and ginger in sesame oil.  Once the onions are about cooked (~3 minutes), add the rice sticks.  After a minute, add the mushroom broth and hot chili oil.  After another minute, after most of the water from the broth has evaporated, add the vegan oyster sauce.  Stir and cook until a couple sides of the rice sticks are starting to brown.  Then add the basil, stir, and cook for one or two more minutes.  Sprinkle fresh lime on top.


more brownie bits with vegan cream cheese frosting

stacey

June 24, 2010 - .  

breakfast: royal gala apple; salty oatmeal

lunch from Java Green: samples of coconut cake and the grilled sandwich

snack: english peas; corn; sprite zero at a goodbye party for an attorney (i had no idea they made a sprite zero – it was nasty!)

dinner: pizza strip; leftover pasta

emily

June 24, 2010 - .  

banana; toasted oat cereal with almond milk, agave, ground flax; peach

tofu lasagna; valencia orange

red delicious; sweet potato-carrot-guava muffin

carrot; wheat thins

leftover lentils, rice, kale, tahini sauce; peach; dark chocolate-coconut-oatmeal cookies

marcy

June 24, 2010 - .  

brunch at victory’s banner: eggless wonder (stir fry with marinated tofu, veggies, rice) served with hearth bread. fresh oj. they have vegan french toast now!

tjs sesame bagel with hummus

June 23, 2010

katherine

June 23, 2010 - .  

breakfast: toast with Earth Balance; bits of brownie and frosting while decorating; coffee

lunch: leftover tamales with leftover tamale filling, fresh cilantro, vegan sour cream, and half an avocado

brownies, some with vanilla cream cheese frosting (click for the recipe) and dusted cocoa, others with dusted powdered sugar. I used stencils before dusting to spell the birthday girl’s name, one letter per brownie, alternating white on black (powdered sugar on brownie) and black on white (cocoa on frosting). vegan candy dinosaur sprinkles.

dessert

  • 1 container Tofutti Better Than Cream Cheese
  • 1/2 c Earth Balance margarine
  • 2 c powdered sugar
  • 1/2 tsp vanilla extract (I used 1 tsp, and found it to be too much)

Mix all ingredients together.  Food process to add fluffiness.

dinner: corn on the cob with Earth Balance and sea salt; “egg” salad sandwich (click for the recipe) with raw bok choy leaves, tomato slices, and sauteed onions + sea salt + black pepper

lunch


I didn’t measure anything when I made it; these are estimates. I’ll try to remember to measure next time and update it, because I like how it turned out.

  • about 1/4 c Vegenaise
  • about 2 tsp vegan Worcestershire
  • about 1/2 tsp Bragg’s liquid aminos
  • about 2 tsp mustard
  • about 1 T nutritional yeast
  • about 1/8 tsp turmeric
  • about 1/2 tsp Spike seasoning
  • about 1/2 tsp garlic powder
  • about 1/4 tsp black pepper
  • 8oz tofu, broken up with hands
  • small handful fresh cilantro, chopped

Whisk together everything except the tofu and cilantro.  Once thoroughly mixed, add the tofu and cilantro.  Best served cold.

stacey

June 23, 2010 - .  

breakfast: english peas!

lunch: leftover pasta from sergios mixed with pasta my cousin made with veggies; bbq tofu; dark chocolate with espresso coffee; potato chips

dinner: coffee with soy milk from marvelous market; pasta salad; pretzels


emily

June 23, 2010 - .  

classic tofu lasagna (recipe from ’1000 vegan recipes,’ i added spinach) as a 4 am snack. i slept before and after this so not sure what day it counts as

oatmeal with banana, peanut butter, honey

1/2 a gingerbread pig from fiesta bakery; carrot; whole wheat tortilla with hummus and tomato; valencia orange

red delicious; wheat thins; nature valley oats and honey granola bar

dinner at whip in: channa dal with summer squash and mint rice bowl; spicy ginger cabbage rice bowl; baltika 4 dark lager (vegan?); valencia orange

peach; ibarra mexican hot chocolate made with unsweetened almond milk

June 22, 2010

katherine

June 22, 2010 - .  

breakfast: coffee; toast with Earth Balance

lunch: leftover avocado pesto pasta; one tahini-lime cookie

bread with leftover avocado pesto; jalapeño + red pepper tortilla chips with salsa and homemade guacamole (avocado, fresh tomato, fresh cilantro, sea salt, minced red onion, lime)

Żywiec porter

dinner: mini seitan tamales (click for the recipe), served with vegan sour cream and fresh cilantro

entree

Filling (this makes an excess of filling; halve to have the right amount for the amount of dough)

  • about 4oz chopped jerk-lime seitan (mine was made by The Standard)
  • corn cut off about one cob
  • 1/2 a red onion, minced
  • minced scotch bonnet pepper (1 pepper makes it pretty spicy)
  • big handful of fresh cilantro, chopped
  • 2 T salsa
  • 2 T tomato paste
  • splash (about 2 tsp) of vegetable broth
  • juice of one lime

Mix all together.

Dough

  • 2 c white corn meal (supposed to use masa harina; I just used stone-ground “white corn meal” and it seemed to work fine)
  • 1 tsp sea salt
  • 1 tsp chopped cumin seeds
  • 1 tsp cumin powder
  • dash of ginger powder (unintentional! But maybe good?)
  • dash of garlic powder
  • dash of black pepper
  • dash of salt
  • 1/2 c canola oil
  • 1 + 1/4 c vegetable broth

Mix dry ingredients. Add oil. Then slowly add broth.

  • husks off three cobs of corn

(NOTE: You can buy dried husks, but I couldn’t find any, so I just got corn on the cob. They were in those packages where half the husk is remove, making it especially tedious. Surprisingly, it worked, making mini tamales that fit into a medium saucepan. The fresh corn added flavor and didn’t require time to reconstitute dried husks. But they were small and a bit of a pain to roll, sometimes requiring two or three thin husks for one tamale)

Remove husks from corn on the cob. Spread a big spoonful of filling over about half of the length of the husk (about 3-4 inches). The filling should take up about 3/4 of the width of the husk, leaving clean 1/4 of the width along one edge.

Roll that clean 1/4 edge under the filling, width-wise, creating the bottom of the tamale. Then roll the tamale lengthwise. This is backwards of what tamales are supposed to be, but if you have the constraints of husks off the cob or of a shallow saucepan, it works.

Prop tamales upright (rolled edge downward, exposed filling upwards) in a pan for steaming, not letting them unravel. This is a bit difficult; use drinking glasses or other objects to prop them up as you continue to prep. If you run out of husks or dough without filling the entire pan, insert an object that can withstand steaming. Corn on the cob chunks work well.

coffee; brownie batter and frosting while making birthday brownies

stacey

June 22, 2010 - .  

breakfast: rye bagel with earth balance; tea and pretzels provided on plane ride back to DC

lunch: leftover curried beans (not sure what type..they sort of look like chickpeas, but they are much darker) with rice and a tomato (made by someone in my office)

snack: english peas! and  dark chocolate with espresso coffee (chocolate santander is the brand)

dinner: corn; pizza strip; oriental rice snacks

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