toasted homemade bread with peanut butter and banana
everything bread from freezer, homemade hummus, tomato, carrot; valencia orange
sweet potato-carrot-guava muffin; smoothie with mango, frozen banana, soy milk
last of roasted tomato soup; everything bread; steamed kale with ginger-miso dressing
banana with chocolate soynut butter
$2.50 gin & tonic at barflys
tjs sesame bagel with peanut butter. oj.
leftover lentil soup. collard greens, sauteed in olive oil and tamari. fresh “whole wheat country bread” from medici.
smoothie with mango, blueberry, oj.
handful of cashews
leftover rice pudding. red wine.
breakfast: oatmeal with sea salt; espresso
lunch: leftover pasta with olive/tomato sauce
dinner: slice from Vinnie’s with garlic knots ON TOP OF IT, plus EXTRA GARLIC (I wasn’t planning on buying pizza yet again today, but I could not resist this special); chopped parsley and walnuts tossed in Bragg’s liquid aminos, olive oil, and nutritional yeast
chocolate éclair made by Vegan Treats
breakfast: work bought me a peppermint tea latte (yum!)
lunch 1 provided by work: rice with veggies (mainly squash mixed with curry and other spices)
lunch 2: almonds and peanuts; leftover quinoa with broccoli and crispen’s beans
dinner: oriental rice snacks
drink: modelo especial (vegan according to barnivore)
toasted homemade bread with apple butter and cinnamon; peach
whole wheat tortilla with homemade garlic hummus, tomato, avocado, spinach; valencia orange; dried mango
toasted Os with soy milk; peach & banana; handful of animal crackers; handful of raisins
brown rice, potato, spinach, green beans, tofu, indonesian instant peanut sauce, indonesian sweet soy sauce
dried pineapple; fresh ginger tea
honey os with ricemilk. oj.
leftover pumpkin soup from last week (probably a mistake). tjs soy nuggets with bbq sauce.
dinner: lentil soup with fresh sage and ginger, which turned out really well
heat olive oil in a sauce pan. add the ginger and sage; cook until ginger begins to brown. add the carrot and onion. saute until both are soft. add the sauteed veggies to the lentils. vinegar, salt, and pepper to taste.
sauteed collards. also a rice pudding to which i will not post a recipe because it turned out less than optimal. but the ingredients were rice, coconut, almond bits, diced dates and coconut milk.
breakfast: oatmeal with sea salt, soymilk, nutmeg, and agave; espresso
lunch: crunchy peanut butter Clif bar; Skittles
dinner: pasta with cherry tomato and olive sauce (from Vegan with a Vengeance; I had this before, but this time used a little more parsley, a few walnuts, and a variety of olive types, and I liked it more); yuelski
half a peanut butter bomb brownie made by Vegan Treats
breakfast: soy latte from the place that shall not be named
lunch: whole wheat pita with hummus and lettuce from the garden; shelley’s leftovers from sunflower cafe (i know they’re over a week old): Sunflower Forest (layers of fried bean thread noodles, minced shiitake mushrooms, celery, soy protein, vegi-ham, water chestnuts, carrots, sunflower seeds and baby corn) over leftover quinoa
snack: sour patch kids and leftover beans crispen made
dinner with heather and laura: laura made vegan jambalaya. she said she used (onion, celery, bell pepper, firm tofu, soy chorizo, cayenne pepper, thyme, oregano, white and black pepper, paprika, salt, bay leaves, chopped tomatoes, tomato sauce, vegetable stock, rice)
dessert: 1 pea from a csa i picked up for a friend. heather brought an oreo and a mocha cupcakes from sticky fingers and i had tortilla chips and hummus
drinks: peak organic nut brown ale (see company responses about vegan products) and abita satsuma (vegan according to barnivore)
toasted homemade bread with apple butter and cinnamon
watermelon; toasted mini everything bagel topped with avocado, tomato, and sea salt; veggie pirate’s booty; valencia orange
snacks: sweet potato-carrot-guava muffin; watermelon; banana with soynut butter; handful of animal crackers
leftover roasted tomato soup; everything bread from freezer; steamed kale with ginger-miso dressing; chang beer
animal crackers dipped in chocolate soynut butter
honey os with soymilk. oj.
leftovers from the chicago diner: quesadillas, mac n cheez
chocolate chip cookies from this recipe with pecans added. that recipe is the first google hit on “vegan chocolate chip cookies” but the results were pretty unremarkable. it was good though–chocolate chip cookies are always good.
espresso
lunch: toasted everything bagel with tofu cream cheese and red onion
caffeinated mints
dinner from Vinnie’s: half slices of vegan pepperoni and basil, vegan macaroni, and vegan teriyaki broccoli and fake meat, all with vegan soy cheese; half a pumpkin cake moon pie made by Vegan Treats
breakfast: chamomile tea; pita with hummus
lunch: leftover drunken noodles; salad with orange baked tofu and balsamic vinaigrette; coffee with soy milk from marvelous market
snack: oriental rice snacks
dinner: stir fry with quinoa, couscous, tofu, broccoli, zucchini, garlic, onion, soy sauce and rice vinegar
dessert: cotton candy!
drinks: sierra nevada pale ale (vegan according to barnivore and their own website)
toasted homemade bread with apple butter
peach & banana
carrot; cameo apple; soynut butter and raspberry preserves on a pan-warmed whole wheat tortilla
sweet potato-carrot-guava muffin; smoothie with mango, frozen blueberries, soy milk; watermelon
brown rice, potato, spinach, green beans, tofu, indonesian peanut sauce, indonesian sweet soy sauce; singha lager
dark chocolate covered cashews and banana chips from HEB bulk
smoothie with strawberries, mango, raspberries, oj.
leftover pho
dinner at chicago diner: black bean and sweet potato quesadillas with salsa, mac n cheeze, bites of bbq seitan sandwich. vegan s’moores shake
breakfast: vegan Special K with strawberries plus toasted brown rice cereal with soymilk; coffee
olives
lunch: garam masala veggie burger from Trader Joe’s with vegan American cheese, on toasted bread, with tomato, cucumber, lettuce, and chipotle ketchup
decaf English breakfast tea; pretzels; carrot and celery sticks; one falafel ball; Prosecco
dinner: baked pasta with soy meat, walnuts, tomato, and soy cheese; greens with balsamic dressing; Patrón XO Cafe tequila-based coffee liqueur; peach crumble; red wine
brunch: leftover drunken noodles and the last of the kettle salt and vingar chips; banana
beer while watching the world cup: tavern ale by williamsburg alewerks
dinner: pretzels on the train back to DC
drink on the train: wheat ale by williamsburg alewerks
toasted homemade bread with apple butter; peach and banana
roasted tomato soup from 101cookbooks; everything bread from freezer; steamed kale with leftover ginger-miso dressing
soynut butter and raspberry preserves in a pan-warmed whole wheat tortilla; smoothie with mango, frozen banana, soy milk
french press at cafe medici
brown rice, potatoes, spinach, green beans, tofu topped with indonesian instant peanut sauce and kecap manis (indonesian sweet soy sauce); watermelon; dried pineapple. i forgot to mention in previous posts: the ingredients imported from indonesia were found at golden pacific market in chicago
animal crackers; tea from an unlabeled tea bag from trader joe’s
smoothie with mango, strawberries, raspberries, oj from concentrate
leftover pumpkin soup with leftover french fries
vegetable pho. a spring roll.
a few handfuls of tjs honey-os. red wine.
breakfast: multigrain toast with Earth Balance; coffee
Kim’s Magic Pop
lunch: falafel with pita, tahini, cucumber, tomato, lettuce, and salsa; Orin Swift: The Prisoner red wine (may or may not be vegan); roasted yellow zucchini slice
pretzels; an olive; Dogfish Head Black & Blue (vegan according to Barnivore)
dinner at Japan Inn: bit of seaweed salad; miso soup; edamame; agedofu (specifying no bonito flakes); avocado roll; shiitake mushroom roll; Sapporo beer (vegan according to Barnivore); plum wine (may or may not be vegan)
breakfast: french bread with roasted red pepper hummus and some with crunchy peanut butter
lunch: celery and peanut butter. a lot of kettle salt and vinegar chips
drinks while watching the world cup: alewerks wheat ale made by williamsberg alewerks (most of their beers are vegan- see company responses about vegan products)
dinner: drunken noodles (tomatoes, thai basil, veggie oyster sauce, soy sauce, sugar, broccoli, green beans, oyster mushrooms, shiitake and portabella mushrooms, onion) and orange baked tofu (orange juice, lemon juice, soy sauce, rosemary)
drinks: wheat ale and tavern ale made by williamsburg alewerks
sometime during the day: a bite of an unripe banana
subscribe with rss