toasted homemade bread with apple butter and cinnamon; peach
whole wheat tortilla with hummus, tomato, avocado; smoothie with fresh peach, frozen blackberries, frozen banana, soy milk, water
chunks of energy from whole foods bulk (3 flavors, at least one contains honey); red delicious apple
leftover lentils, rice, kale, and tahini sauce; dogfish head 60 minute ipa
peach; chocolate chips
smoothie with mango, raspberries, strawberries, oj.
last of the lentil soup (thank god). sauteed collards.
sloppy joes, inspired by emily! i looked up recipes online but realized that what i really wanted was basically bbq, so i improvised a recipe based loosely off of the one in vegan planet (i always do things in a different order than that recipe and i spiked it with rum instead of bourbon). then i added water and tvp. it turned out really really well. i put it in a medici bun and sauteed some kale to go on the side.
breakfast: coffee; bagel with Tofutti from The Standard
lunch: sandwich with fake turkey slices, Vegenaise, tomato, and raw spinach; tahini-lime cookies
dinner: pasta tossed with avocado pesto (garlic, parsley, lemon, olive oil, walnuts, sea salt, black pepper, miso, a whole avocado) and sauteed onions + tomato chunks, with nutritional yeast sprinkled on top; red wine (may or may not be vegan)
breakfast: onion bagel with earth balance; banana
snacks: almonds and del’s (lemonade and watermelon flavors mixed)
lunch: pizza strip (it’s a RI thing..delicious)
dinner: salad (lettuce, tomato, red pepper, cucumber) with balsamic vinaigrette; grilled tofu marinated in teriyaki sauce; grilled corn; potato chips; peas (my mom found me english peas! i ate lots of peas today)
dessert: so delicious ice cream sandwich
drink: stoudt’s fat dog oatmeal stout (vegan- see company responses about vegan products)
toasted homemade bread with apple butter and cinnamon
samples at HEB: medjool date, cherries, almond butter, dried strawberries
homemade hummus, tomato, avocado, spinach in a flour tortilla; carrot
two whole wheat fig bars from HEB bulk; red delicious apple; handful of peanuts
brown rice, lentils with onions and carrots, steamed kale all topped with sloppy sauce; valencia orange; handful of chocolate chips
decaf americano at cherrywood coffee house
perfectly ripe and juicy texas peach
sandwich on tjs sesame bagel: tjs regular hummus, avocado, tomato.
bowl of granola with ricemilk.
blueberry raspberry muffin from freezer.
another bowl of granola with ricemilk.
I separately chanced upon two cool vegan bakers yesterday, and today checked out their websites, which are quite awesome:
That’s One Tough Cookie and My Yellow Bird Bakery (the latter baker/chef also won the most recent Veggie Conquest)
I feel inspired. Not that that reflects on anything that I ate today. Maybe later?
brunch: oatmeal with sea salt, strawberries, blueberries, crushed pecans, and a bit of soymilk and Earth Balance
tahini-lime cookies; coffee
dinner: sauteed spinach with garlic, olive oil, and sea salt; sandwich with fake turkey slices, Veganaise, tomato, and raw spinach
breakfast at phil’s: everything bagel with earth balance (I had to bring the earth balance); sauteed veggies (cooked in vegan cooking spray- i read the container they use)
lunch: del’s lemonade; i can’t remember what i ate, but i ate a lot of food. i can’t believe my memory is this bad. i am writing this post on 6/22/2010
dinner at sergio’s: rice pasta with their amazing sauce. sam adams seasonal (summer ale)
dessert: so delicious ice cream sandwich
kashi honey almond flax cereal and 365 brand raisin bran both with soy milk; half a huge banana; earl grey tea
red delicious apple
lunch buffet at india’s: bean and tomato salad; lentil dal; cauliflower curry; rice with peas; naan; tamarind chutney; fruit salad
tons of clementines in the car. my road trip companion kept peeling one after another and handing me half, and we must have eaten between 10 and 15
dinner at a friend’s: couscous with carrots and spices; green beans (from the garden) cooked with raisins; raw cherry tomatoes from the garden; grilled romaine with mustard vinaigrette; grilled caramelized squash with apricot marmalade; red wine
dark chocolate-coconut-oatmeal cookies that i meant to bring to my friend in houston but forgot at home… oops.
homemade granola with ricemilk.
leftover lentil soup with last of the bread. collards.
handful of cashews
tjs soy nuggets with bbq. collards.
breakfast: oatmeal with blueberries, strawberries, pecans, and soymilk
iced coffee at Gorilla Coffee
pickle and olive samples plus four bean salad from Union Market
whole avocado with white balsamic vinegar and sea salt
more tahini-lime cookies and dough
dinner: Boca burger with ketchup, Sriracha hot sauce, tomato slices, and “cheesy” spinach (sauteed with olive oil, then mixed with Bragg’s and nutritional yeast)
Brooklyn Brewery Pennant Ale ’55 (vegan according to Barnivore); whiskey and ginger ale
late night french fries and ketchup
breakfast: part of an onion bagel and a sourdough bagel with earth balance; grapes; sauteed veggies (onion, mushrooms and red pepper)
lunch: pretzels, banana, 1 pea, more grapes, rice cakes, almonds
dinner: fruit salad (grapes, blueberries, watermelon, apple), pasta salad (rice pasta-shells, artichoke hearts, brocolli, peppers, celery, mushrooms olives), grilled corn, bbq tofu in a hotdog bun with ketchup and mustard, grilled onion, potato chips
dessert: so delicious neapolitan ice cream sandwich
drinks: stoudt’s fat dog- imperial oatmeal stout (vegan- see company responses about vegan products); sam adams summer ale (vegan according to barnivore.com)
oatmeal with peach, vanilla, cinnamon, honey
pomegranate green tea; tons of blueberries and cherries in the car
carrot; apple and peanut butter; tiny plums from houston farmers market
salad of delicious sweet cucumber and tomatoes from farmers market with basil and pepper; fresh baked bread with tamarind chutney also from the farmers market (i didn’t get to go to the saturday morning market but it sounds great); espresso (beans from anderson’s in austin)
picnic: tabbouleh from whole foods; cedar’s roasted red pepper hummus with pita chips; tomato and cucumber salad; tons of cherries
stone ipa at cafe brasil
homemade granola with ricemilk. oj.
leftover lentil soup. collards. bread toasted with olive oil, s/p
tiny bit of granola
dinner buffet at standard india. all of their food is clearly marked as vegan or not, which is amazing.
breakfast: coffee; graham crackers
lunch: leftover rice with sauteed string beans and olives
dinner: BBQ tofu sandwich from The Standard (BBQ tofu and potato salad on amazing bread); a red plum
tahini-lime cookies and cookie dough; water with lemon; water with lime (I hadn’t really considered reporting these before… does the citrus make it a food?); Brooklyn Brewery Pennant Ale ’55 (vegan according to Barnivore)
breakfast: apple with peanut butter; peanuts
lunch: leftover pasta salad; leftover curried beans with quinoa; carrot; more peanuts
snack: soy latte
dinner: leftover jambalaya and a toasted roll (from marvelous market) with hummus, lettuce and arugula (from the garden) and a tomato
snacks/drink on airplane to RI: pretzels, sprite and a heineken (it was southwest’s birthday so they gave out free drinks)
toasted homemade bread with peanut butter and banana
everything bread, homemade hummus, tomato, carrot; valencia orange
peach; carrot, spinach, hummus
amy’s low-sodium minestrone soup; steamed kale with balsamic and sea salt; last piece of everything bread
oatmeal-coconut-dark chocolate cookies from this recipe, substituting 1 tbsp ground flax and 3 tbsp water for the egg. they were really, really good.
(between having the everything bread and super garlicky hummus each twice today, i definitely over-garlicked and had a period of regret. anybody have good advice on getting rid of that lingering garlickiness?)
muffins: cinnamon rhubarb muffins, but with raspberries and blueberries instead of rhubarb
you guys i made granola for i think THE FIRST TIME EVER and it turned out so super awesome!!! it was crunchy and clumpy. i used this recipe, except i didn’t have any wheat germ or oat bran. served with ricemilk.
leftover lentil soup. wheat bread toasted with olive oil, salt, pepper. sauteed collard greens.
more toasted wheat bread with olive oil, salt, pepper.
dinner at a friend’s “peruvian food orgy”: some sort of delicious fried rice with mushrooms, boiled potatoes, mango salsa with jalapenos, a pickled salad which i believe contained artichokes, hearts of palm, and some sort of mushroom. sooooooo good. white wine.
gin and tonic at a friend’s graduation/birthday party.
breakfast: oatmeal with sea salt; espresso
lunch: baba ghanouj sandwich from the place across from the Mamoun’s (sorry I don’t know your name, place across from Mamoun’s); stuffed grape leaf
ABC lemon poppyseed cookie
dinner: green beans, red onion, garlic, and toasted almonds sauteed in olive oil, hot chili oil, vegetarian oyster sauce, Bragg’s, and coriander, served on white rice with Sriracha hot sauce; Brooklyn Brewery Pennant Ale ’55 (vegan according to Barnivore)
breakfast: almonds
lunch: an attorney at the office brought in leftover food. she marked what food was vegan, just for me! i had carrots, peppers, celery, lentils, basmati rice, stewed tomatoes, okra and chutney
snacks even though i was already full to the point of feeling sick (but they were free!): orange slices, grapes, celery, samples of bread and hummus from marvelous market
dinner at work bbq: hummus and pita; boca burger in a whole wheat pita with mustard, ketchup, lettuce, tomato and onion; a taste of vegan pasta salad; chips
drinks: sam adams boston lager (vegan according to barnivore) and a heineken (vegan according to barnivore)
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