banana & peach

soynut butter and banana on toasted homemade bread

carrot; toasted mini everything bagel; watermelon; spoonful of chocolate-avocado fudge (recipe from ’1,000 vegan recipes’, i mailed the rest to my mom as a birthday cake, decorated with frosting)

happy hour mimosa ($3) at cherrywood coffee house

gin & tonic; homebrewed wheat beer

taco verde and vegetarian taco at taco express; margaritas, chips and salsa at el sol y la luna. the margaritas were too sweet and not very strong but the menu looked really good

watermelon; chocolate-avocado fudge

smoothie with mango, raspberry, strawberry, oj from concentrate

last of the pumpkin bread

linner at yummy yummy: split cashew soy gluten and kung pow soy gluten with white rice

breakfast: cinnamon shredded wheat with soymilk; espresso

lunch at Mamoun’s: falafel sandwich (falafel, tahini, lettuce, tomato, pita)

more sesame rose cookie/crackers; cherries

Brooklyn Brewery lager at the Lovin’ Cup Cafe (vegan according to Barnivore)

dinner from Endless Summer burrito cart: vegan seitan burrito (rice, beans, seitan, salsa, cilantro)

vegan brandy alexanders (2:1 soy creamer:brandy, plus cocoa and nutmeg)

breakfast: butterscotch candy and chamomile tea

lunch: leftover pasta with kale/white beans from last night; soy latte from the place that shall not be named; a few kettle cooked potato chips from Cosi (a friend at work had them and shared a few with me)

snack: carrot with hummus

dinner: leftover pasta with kale/ white beans and original sun chips

drinks on the train to Williamsburg, VA: brooklyn pilsner

HEB toasted Os with ground flax, agave, soy milk; banana and peach

brown rice, potato, spinach, green beans, tofu, indonesian instant peanut sauce; valencia orange

carrot; smoothie with frozen cherries, frozen banana, soy milk; banana bread from yesterday

summery asian-y potluck: plantain chips; garlic yuca chips; strawberries; spring rolls with homemade tempeh and basil, parsley, carrot, banana pepper, sprouts all tossed in soy sauce and lime juice, rolled in spring roll wrappers and served with a ginger-soy dipping sauce; peanut noodle salad (made by me) with rice noodles, coconut-peanut sauce from ’1,000 vegan recipes’, red bell pepper, green onion; topo chico; chang beer from thailand; nada moo coconut milk ice cream (my favorite vegan ice cream, in creamy coconut flavor) with mango; watermelon with lime

huge smoothie with raspberry, strawberry, mango, a bunch of my housemate’s orange juice from concentrate (she left for china)

bagel with peanut butter and jelly

pumpkin bread

vietnamese sandwich

pumpkin bread

breakfast: cinnamon shredded wheat with soymilk; coffee

lunch from NY Dosas food cart: roti curry (stir fried soy protein and roti with vegetables); sambaar soup; coconut chutney; lettuce

sesame rose cracker/cookies (sesame, sugar, vanilla, rose petals) plus Twizzlers at lab meeting

ABC lemon poppyseed cookie

dinner: TST sandwich (toasted multigrain bread with Vegenaise; tomato; cooked spinach; tempeh marinated in olive oil, cider vinegar, Bragg’s, mustard, hot chili oil, and coriander)

breakfast: peppermint tea with steamed soy milk; peanuts and almonds

lunch: banana and toasted pita with hummus, lettuce and arugula (from the garden),  (i forgot my tomato)

snacks: carrot with hummus; ice cream sandwich; more peanuts and almonds; warhead 

dinner: pasta with kale (from someone else’s garden at ft. totten) and white beans (based loosely on this recipe); fried squash blossoms (blossoms dipped in a mixture of flour and water and then fried)

drinks: brooklyn pilsner  (vegan- see company responses about vegan products)

early breakfast at clarke’s, just because it was the only place open when i had to kill time on the north side at 6am: burrito with veggies including lettuce and tomato, served with guac, fire roasted salsa, and french fries. so-so food but you take what you can get at 6am.

orchid oolong tea at fritz pastry

last of the split pea soup and rice

leftover pumpkin soup and tofu sticks dipped in bbq

pumpkin bread

breakfast: shredded wheat with soymilk; coffee

lunch: leftover tofu vegetable and rice; espresso

happy hour tater tots (vegan) and Red Hook Longhammer IPA (vegan according to Barnivore)

more leftover tofu vegetables and rice; toast with Earth Balance

gallo pinto with mango

creamy unsweetened soynut butter and strawberry preserves on homemade bread (followed “basic white bread” recipe from ’1,000 vegan recipes,’ but substituted whole wheat flour for half); grated carrot with leftover ginger-miso dressing; valencia orange

last of the sloppy lentils on last of the counterculture bread with last of the orange-zesty collards (well planned!); session lager (vegan according to barnivore, under full sail brewing co., updated last month); dried mango; many spoonfuls of chocolate soynut butter stress-eaten while watching the blackhawks game

smoothie with raspberries, mango, strawberries, peaches.

pumpkin bread

terrible stir fry from a place in the student union center: all kinds of veggies, soggy tofu, white rice.

a small glass of red wine to celebrate the fact that both my housemate and i are done with finals!

dinner at the counter: veggie burger with cranberries, onions, mushrooms, mixed greens, soy ginger sauce. sweet potato fries.

gin and tonic at duke of perth. i noticed that they actually have a few vegan options on their menu, which is the last thing i’d expect from a pub that’s trying to hard to be authentic. but cool!

breakfast: shredded wheat with soymilk; coffee

lunch: peanut butter and jelly on multigrain bread; apple

Skittles

graham crackers (no honey)

dinner: Stir fried tofu, red onion, garlic, carrots, and collards with sesame oil, Bragg’s, red pepper flakes, cumin, black pepper, lemon, and cider vinegar on basmati rice with vegan Parmesan and Sriracha sauce; Magic Hat IPA (vegan according to Barnivore)

breakfast: soy latte from the place that shall not be named

lunch: toasted pita bread with hummus, arugula/lettuce (from the garden), tomato and soy cheese

snack: a disgusting amount of oriental rice snacks

ice cream party at work: they paid for me to pick up vegan ice cream. I got cookie avalanche made by Turtle Mountain. The person in charge of picking up real ice cream accidentally bought so delicious ice cream sandwiches instead of “real” ice cream sandwiches. i had to eat one. Surprisingly only a few people at work would eat them, so i will be eating ice cream for the rest of the week

dinner: 2 hamburger buns with earth balance; black eyed peas

pinto gallo with mango

salad (romaine, grated carrot, avocado, raisins, basil, ginger-miso dressing) in a whole wheat tortilla; rest of the carrot i grated; peach & banana fruit salad

smoothie: frozen banana, frozen strawberries, soy nut butter**, homemade soy milk

leftover sloppy lentils and orange-zesty collards; session lager; dried pineapple

dark chocolate covered cashews from HEB bulk

**i bought a thing of i.m. healthy brand (haha?) creamy unsweetened soy nut butter, because it was marked down from $6 to $2 and i was intrigued. it looks like peanut butter, and tastes like peanut butter… except… different. i really can’t put it into words. i think i like it, but i might love it or hate it, haven’t decided yet. it has a nice creamy texture and did a good job of making my smoothie creamy; i have yet to try it in a sandwich (snb&j?)

honey-os mixed with andrea’s honey nut scooters because i ran out, with rice milk

homemade pumpkin bread with chocolate chips that i made for my class. recipe in the archive.

leftover split pea soup with rice

potato chips and fruit, red wine at departmental event

dinner with friends: brussel sprouts roasted with onions, s/p until they were pretty black and then drizzled with balsamic. tofu breaded with panko and fried. pumpkin soup

Click for the recipe.

more pumpkin bread

breakfast: shredded wheat with soymilk; espresso

at birthday party for co-worker: gluten-free, vegan snacks from babycakes (portions of carrot cake cupcake, vanilla cupcake (purple frosting!), brownie bite, sugar doughnut, glazed doughnut, chocolate cookie frosting sandwich)

lunch at Cafe Tasia: green curry with tofu and white rice; spring roll appetizer. I asked and the waiter said it had no fish sauce, dairy, or egg, but he didn’t sound extremely sure about it.

dinner at Mamoun’s: falafel sandwich (pita, lettuce, tomato, tahini, hot sauce, falafel); stuffed grape leaves

half a peanut butter bomb cupcake, made by Vegan Treats, purchased at The Standard. Not as good as the brownie version.

Bear Republic Racer 5 IPA (NOT VEGAN… according to Barnivore, they filter with gelatin. I had 2/3 of a beer before noticing the fail, and then gave the rest away)