gallo pinto with mango
tastes of mashed sweet potato, applesauce, and muffin batter while making these sweet potato and carrot muffins. i used the last of the guava paste in the center of each muffin
same salad wrapped in whole wheat tortilla; fruit salad of banana and peach; muffin
carrot; smoothie with frozen banana, frozen blueberries, fresh basil, soy milk
leftover sloppy lentils and collards; dried mango
assorted dark chocolate covered things and dried fruits from HEB bulk
it’s final crunch time with this presentation i’m preparing for tomorrow, so i’m eating whatever happens to be laying around my house today.
sesame bagel with tofutti cream cheese
leftover split pea soup and rice.
leftover salad from departmental event with balsamic vinegar and olive oil. i also added raisins.
apple with peanut butter
a ton of popcorn with salt and earth balance
breakfast: French Toast (recipe from Vegan with a Vengeance; bread dipped in soy creamer+soy milk+corn starch+chickpea flour, then fried in canola oil) with maple syrup
lunch: scallion pancakes (batter made from mix from H Mart, plus chopped scallions) with Sriracha hot sauce and Bragg’s liquid aminos; iced coffee; chocolate chips
dinner, trivia, and drinks at Pacific Standard: North Coast Brewing Company PranQster (vegan according to Barnivore); Pretty Things Saint Botolph’s Town (vegan according to Barnivore); sips of other beers (an oatmeal stout, an Irish red); pasta with roasted vegetables (eggplant, squash, tomato), cooked by Jonah and brought to the bar in a large pot
brunch: crunch toast and a lot of peanuts
lunch/dinner at Sunflower Vegetarian Restaurant: spring rolls; a taste of the Sunflower Forest (layers of fried bean thread noodles, minced shiitake mushrooms, celery, soy protein, vegi-ham, water chestnuts, carrots, sunflower seeds and baby corn, wrapped with lettuce); Curry Supreme (chunks of soy protein stewed w. broccoli, potatoes, mushrooms, carrots & green peas in a special Japanese curry sauce); avocado and lemon pie. the spring rolls were good, but everything else was not very good.
gallo pinto with mango
same salad in a whole wheat tortilla; first peach of the season
banana; animal crackers
carrot with leftover hummus and baba ganoush; session lager; sloppy joe on toasted counterculture bread; collards sauteed in olive oil, garlic, tamari, balsamic vinegar, orange zest
weird brownies; dried mango
sesame bagel with tofutti cream cheese. oj.
leftover split pea soup with rice.
tjs soy nuggets with bbq. leftover salad from departmental event (turns out i did have a vegetable, emily!) with rice vinegar, agave, and sesame oil drizzled on top.
breakfast: toasted everything bagel with Tofutti cream cheese and sliced cherry tomatoes; coffee
lunch: bread and roasted vegetables (eggplant, sweet potato, zucchini, cherry tomato, garlic) with melted vegan cheese; snacks from Michael’s mom’s garden (fresh greens tossed in light vinegar and oil; strawberries)
Dogfish Head 120-Minutes IPA (vegan according to Barnivore)
dinner at Do Hwa: tofu bibimbap, with avocado instead of egg (I called ahead plus asked at the restaurant… the chili sauce has no fish sauce, and the bibimbap either is fish-free or they left out things to make it fish-free); bites off of the small plates that the waitress said used no fish sauce (I don’t know if they usually don’t have fish or if they left it out for me): fermented black beans, bean sprout salad, watercress salad, another veggie salad (I believe it was just carrots and ginger); Tröegs Rugged Trail Ale (vegan according to Barnivore). In case you go, their kimchee is NOT vegan. Overall, they were very informed and nice about making vegan dishes.
Brooklyn Brewery beer (vegan according to Barnivore)
breafast: crunch toast (toasted pita with melted Earth balance)
snacks from the garden: lettuce, arugula, a pea
lunch: peanuts
dinner at Jessi’s bbq: tofu pup in a hamburger bun with brown sauce (an English thing) and mustartd, veggies (pepper, onion, mushrooms) in a really good marinade (i’m not sure what), corn
snack: hamburger bun (half with hummus and half with earth balance); chips and salsa
drink while at a party at my old house: bud light (that was the only beer that i knew was vegan
gallo pinto (costa rican-style refried rice and beans, recipe from ‘viva vegan’) with mango
snacks throughout the day: last banana-coconut-guava muffin from freezer; dried mango; soy cafe au lait at thunderbird coffee; banana; multigrain bagel from HEB; two cherries; apple with peanut butter; 1/2 grapefruit; “brownies” from yesterday (why do i keep eating them when they’re so weird?)
summery potluck: tomatoes with fresh farmers market basil, balsamic, salt, pepper; quinoa pasta salad with green beans, corn, celery, cashew “feta” cheese, dressing; mango; red wine
honey os with ricemilk. oj.
yellow split pea soup: split peas, veggie broth, dried coconut, kale, tamari, pepper, lemon juice. brown basmati rice.
dark chocolate square–i forget the brand, it’s super common
half of a medium vegan pizza from ian’s: soy cheese, eggplant, red peppers, mushrooms, spinach, basil. this was the best vegan pizza i’ve had so far. vegan chocolate banana oreo milkshake from pick me up cafe.
whiskey gingers
breakfast: shredded wheat with soymilk; coffee; toast with Earth Balance
lunch: leftover raw kale salad; sandwich on onion bread with raw collard greens, green onion, Vegenaise, and black-pepper-flavored Tofurkey slices; another piece of onion bread with Earth Balance
Corona; Heineken
everything bagel (with nothing on it)
chocolate chips
late-night “dinner”: half a Boca burger (the other half of which led to a emergency-room-caliber cooking injury); onion bread with Vegenaise
breakfast: salty oatmeal and almonds
lunch: toasted whole wheat pita spread with chipotle sauce and stuffed with tomato, vegan cheese, lettuce (from the garden) and arugula (from the garden). frozen vegetables (peas, corn, green beans)
snacks: more frozen vegetables and coffee with soy milk from Marvelous Market
dinner at Founding Farmers (they just launched a vegan menu): southeren fried chicken salad (it was ok, not great. very mustardy, not much chicken)
drink: sam smith’s oatmeal stout (yum!) and sam adams summer ale
snacks: carrots and chive/parsely hummus; crunch toast (toasted pita with melted earth balance)
fiesta cornflakes sprinkled with ground flax (out of soy milk); grapefruit; taste of smoothie (see below)
salad (romaine, carrot, beet, avocado, ginger-miso dressing, i forgot the raisins and cashews) in a whole wheat wrap; banana-coconut-guava muffin from freezer
smoothie with frozen strawberries, frozen bananas, spinach, lots of fragrant basil from the farmers market, h2o
o.n.e. coconut water with a splash of pink guava mixed with gin. o.n.e. coconut water with a splash of pink guava is gross and i poured it out after a few sips. also, o.n.e. stands for “one natural experience” and i hate that the “o” in the acronym “o.n.e.” stands for “one.” gross all around.
snobby joes (recipe from ‘veganomicon’) on toasted counterculture bun
draft pbr at the parlor
black bean brownies following this recipe. they turned out super weird and i melted chocolate chips on top of some of them to make them more satisfyingly chocolatey. i’ve made good black bean brownies before, but they were much less healthy- i think the recipe called for a cup of butter. maybe i’ll try veganizing that recipe sometime
honey os with ricemilk. oj.
hummus and pita from the library cafe
departmental event: red wine, an entire small pizza with no cheese and tons of veggies, salad
handful of cashews
breakfast: shredded wheat with soymilk; coffee
lunch: leftover raw kale salad; sandwich on onion bread with Vegenaise, eggplant+roasted red pepper spread, raw collard greens, green onion, and black-pepper-flavored Tofurkey slices
dinner: more raw kale salad; leftover lentils with pasta; leftover pear, lemon, and chocolate chips
breakfast: coffee with soy milk from Marvelous Market (free because I had enough stamps on my card); almonds
lunch: potato and broccoli tossed in balsamic vinaigrette, salt and pepper
snack: my boss bought me a vegan cupcake from cake love.
drinks at Trio’s Fox and Hounds (they have a website, but it’s not working) and JR’s: budweiser at JR’s and a whiskey and ginger ale at Trio’s
dinner at Cafe Green: sweet potato gnocchi (sweet potato dumplings in a sage cream sauce with broccoli and summer squash), french fries and a taste of their cheeseburger. The gnocchi was not very good- way too much oil
snacks: some of eva’s stir fried cabbage with onion, salt, pepper and hearts of palm; slices of follow your heart vegan cheese
HEB toasted oat cereal with ground flax, agave, soy milk; grapefruit; taste of smoothie (see below)
salad (spinach, romaine, carrot, beet, avocado, cashews, raisins, ginger-miso dressing) in whole wheat tortilla; valencia orange; banana-coconut-guava muffin from freezer
smoothie with frozen cherries, frozen pineapple, frozen banana, spinach, h2o
leftover split pea soup, everything bread; dried mango
guittard semisweet chocolate chips
i want to try this, ingredients: cocoa butter, coffee, sugar. too bad they are $5/bar and have to be mail ordered from portland at $35 shipping & handling…
breakfast at a diner: oatmeal with brown sugar, hash browns, oj.
lays potato chips
dinner at my professor’s house: korean sweet potato noodle dish. white sticky rice. salad with what tasted like a vinegarette made with rice vinegar. strawberries.
breakfast: cinnamon shredded wheat (out of soymilk); coffee
lunch: leftover pasta with lentils; leftover raw kale salad
dinner: more of the same leftovers; toasted onion bread with Vegenaise
breakfast: almonds
lunch: baked lays, the last of yesterday’s salad and a few spoonfuls of peanut pasta, coke (yes, i know this is gross and horrible, but i needed caffeine and it was free)
snack: mint tea and more almonds
dinner: grilled cheese made with sourdough bread from the mount pleasant farmers’ market, red onion, tomato and follow your heart vegan cheese.
snack: peanuts
drinks: brooklyn pilsner (vegan. see company responses about vegan products) on sale at Sportman’s Wine & Liquors (the man who works there is very nice)
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