cheerios with agave and soy milk; grapefruit
cherries; handfuls of kellog’s corn pops (another babysitting indulgence)
carrot and cherry tomatoes; hummus; whole wheat bread
skippy and strawberry jam on whole wheat bread; medjool date at fiesta; banana; graham crackers
dinner at titaya’s thai cuisine: jasmine tea; shared: tofu satay, green curry with brown rice
banana with peanut butter
canned chick peas, canned tomatoes, canned curry paste, cous cous, all thrown together in a pot with salt, pepper, water for cooking the cous cous, and a little brown sugar.
apple
pretzels with peanut butter
refried beans, canned tomatoes, cous cous all thrown together in a pot with oregano, salt, pepper. if you ignored how it looked, it was actually not bad.
breakfast: cinnamon shredded wheat with soymilk (and a bit of soy creamer after I ran out of soymilk… ewwww); espresso
lunch: peanut butter and jelly on a toasted everything bagel; french fries with ketchup
Skittles
dinner: raw kale (kale massaged in olive oil with Bragg’s, nutritional yeast, minced red onion, and minced garlic); pasta with lentils (click for the recipe)
Saute the onion and garlic in olive oil in a pot. After a few minutes, add the lentils. Saute for another minute, then add the broth (or water + bouillon), black pepper, red pepper flakes, thyme, and bay leaves. Simmer until the lentils are cooked (about 40 minutes; could be much more or less depending on the lentils). Add more water if they start to stick to the bottom of the pan.
pear chunks and chocolate chips tossed in fresh lemon juice
breakfast: iced coffee (black with sugar) and almonds
lunch: leftover peanut pasta and salad (lettuce and arugula from the garden, red onion, pan roasted radishes (from the garden), carrots and pan roasted chickpeas tossed in a homemade vinaigrette- olive oil, red wine vinegar, lemon juice, salt and pepper)
snack: more almonds and salty oatmeal
dinner: grilled corn leftover from yesterday; tofu pup; some veggies; banana and 2 dishes made by paul and terry. dish 1: white rice, tofu and greens. dish 2: pasta with beans and and kale
cheerios with agave, ground flax, and soy milk (kind of tasted like honey nut cheerios)
cherries
cherry tomatoes; pb&j with skippy creamy peanut butter and strawberry jam; gala apple. i was babysitting, and between cooking/observing the consumption of delicious-looking buttermilk pancakes and chocolate cupcakes (both from mixes and definitely not vegan) i treated myself to a few extra spoonfuls of skippy. so processed… but so delicious
carrot; cherries
pizza from whole foods with marinara, daiya soy-free cheese, black olives, grilled portabellas; pumpkin bread with cranberries, made by a friend from ’1,000 vegan recipes’
tjs honey os with ricemilk. half of a grapefruit.
leftover thai curry
roadtrip snacks: sesame bagel with tofutti cream cheese, baby carrots, pretzels
breakfast from The Slow Train: hummus and pita; iced coffee; vegan chocolate chunk cookie. I really wish this place existed when we were still in Oberlin.
lunch/dinner from Agave: burrito on spinach flour tortilla with rice, black beans, refried beans, guacamole, grilled veggies, corn, cilantro, lettuce, spinach, onion, tomato, black bean salsa, and spicy salsa. In case you are going there, the sweet potatoes are not vegan.
snacks in car on ride back to NYC: jalapeño potato chips (Kettle brand) and soy saucy rice crackers from gas station
breakfast: carrots; a lot of peanuts and toasted sourdough bread with trader joe’s organic original hummus
lunch: half a container of cookie avalanche ice cream made by turtle mountain
snacks while making lunch for tomorrow: pan roasted chickpeas and radishes
dinner: grilled corn, red onion, plantains and tofu pups; white bean salad and peanut pasta
drinks: a lot of bud light
spicy refried black beans and mango in a flour tortilla
salad (romaine, spinach, beet, carrot, avocado, cashews, raisins, ginger-miso dressing) in a whole wheat tortilla (HEB); valencia orange
carrot; veggie pirate’s booty; last spicy chocolate cupcake; tastes while making hummus; banana
**thoughts on the perpetual hummus creaminess question: i made last-minute hummus for a picnic and didn’t have time to soak the chickpeas ahead of time, using canned instead. this hummus turned out wayyyyy creamier than it ever has using the same recipe but starting with dried chickpeas. it was way more satisfying than the playdough-y texture i usually achieve, enough to make me consider using canned chickpeas regularly. it’s more expensive than using dried, but still significantly cheaper and more satisfying than buying hummus (unless it’s grandma’s hummus)
picnic with friends: cashew “cheese,” one brick topped with rosemary and lavender and the other with ground black pepper; gluten-free herb crackers; beet, carrot, and spinach salad with herb vinaigrette; homemade hummus; baba ganoush from a can (surprisingly good); carrots, bell peppers, zucchini; flour tortillas; two kinds of red wine (one was gnarly head, which has a confusing entry on barnivore but sounds like the reds are okay for vegans)
ONE coconut water with a splash of pink guava (that is the name of the flavor). coconut water is supposedly high in electrolytes and other good things and is therefore beneficial to consume after exercising or during a hangover. it’s also used instead of blood in blood transfusions (what? yes, i read it on the internet)!
honey os with ricemilk. oj.
chipotle burrito–mild salsa only
dinner at the thai spoon: massaman curry with tofu
sour patch kids at iron man 2 (!!!)
coffee, melon, and grapes at Oberlin Biology reception
remainder of chocolate chunk cookie from day before
champagne brunch: hummus; lettuce; tomato; barley and grape salad; kalamata olives; champagne (may or may not be vegan)
more brunch at Beethoven’s Bagels and Creamery (Oberlin now has a homemade bagel shop too!): toasted bagel with Tofutti cream cheese
coffee from Oberlin Market
takeout dinner from The Feve: Erica’s vegan burger (Boca burger with avocado, portabella mushroom, sauteed red onions, lettuce, tomato, pickle, and ketchup on a bun); tater tots with ketchup
graham cracker
PBR in a place
breakfast: toasted sourdough bread with hummus and leftover bean salad from yesterday
lunch: slices of sourdough bread
snacks: peanuts, falafel and sample of lentils/rice from whole foods
dinner: the last of the bean salad from yesterday, carrots and hummus and a tortilla with vegan cheese and red onion
drinks: budweiser (see company responses about vegan products)
spicy refried black beans and mango in a flour tortilla
grapefruit; sesame candy from the dominican republic
samples at hope farmers market: anise garbanzo shortbread and cranberry biscotti; chana masala and tomato curry on spinach paratha; energy bars in two flavors, inca gold (coconut, agave, cacao nib) and mesquite. lots of samples at whole foods too but nothing noteworthy
veggie pirate’s booty and a smoothie made with banana, frozen strawberries, soy milk, and basil from the farmers market; stauffer’s animal crackers
leftover split pea soup and everything bread; grapefruit; spicy chocolate cupcake
same banana bread as yesterday at a friend’s place
happy memorial day everybody!
half of a grapefruit
leftover tjs seitan meatballs from the other night
sesame bagel with tofutti cream cheese
handful of cashews
gluten free vegan potluck: too many things to remember. black bean and plantain “hash”, cornbread, guac and chips, two different quinoa dishes, apple salsa, etc. the things i brought were (1) brussels sprouts roasted with almonds, onions, apples, olive oil, apple cider vinegar, s/p (this was awesome–i cut the sprouts in half and put them in at 400 degrees and everything got a little black) and also bananas with makeshift chocolate sauce and raspberries on top.
espresso and really good vegan chocolate chunk cookie at The Slow Train Cafe (new coffee shop in Oberlin, OH)
brunch at The Mandarin: tea; sauteed string beans; Taste of Nirvana (deep fried wheat gluten); white rice with a bit of soy sauce; fortune cookie
Swedish fish
dinner at Taylor and Pam’s house: delicious homemade black-eyed pea burgers on bread with ketchup and stone-ground mustard; carrot+ginger+sesame salad; pineapple; lemon sorbet; vegan cappuccino coconut ice cream; strawberries; ginger snaps
PBR; Southern Comfort
breakfast: toasted sourdough bread from the Mt. Pleasant farmer’s market (the bread is excellent) spread with trader joe’s organic original hummus (also, great)
lunch: more sourdough bread (not from the farmer’s market. from harris teeter) spread with mustard
dinner at eva’s: grilled corn, zucchini, onion and eggplant (tossed in garlic, salt, pepper and balsamic vinaigrette); sautéed collard greens (olive oil, garlic, cumin and balsamic vinaigrette); bean salad (black beans, pink beans and parsley tossed in olive oil, garlic, mustard, red wine vinegar and pepper)
dessert: oreos
drink: yuengling. i confirmed that their beer is vegan, but they will not let me post their response
spicy refried black beans and mango
green and yellow split pea soup (recipe from ’1,000 vegan recipes’ but i added sweet potato and collards); everything bread fresh out of the oven (see ‘herbed everything bread’ in the recipe archive, though i left out the herbs this time and added caraway seeds to the everything toppings); dried mango
more bread; valencia orange; tropical dried fruit mix at HEB
same salad as yesterday, but wrapped in a tortilla; leftover iced coconut green tea from the steeping room; handful of chocolate chips (guittard semisweet are my current favorite vegan chocolate chips, available at central market and HEB)
chocolate chip banana bread and banana-chocolate fudge, both made by a friend from ’1,000 vegan recipes.’ the fudge especially was amazing and only has four ingredients, i’ll send the recipe to you guys if you want it
tjs honey-os with ricemilk. oj.
leftover enchilada with mole
cashews
pb&j
gin and tonic
late night mexican: sope with beans and avocado. nachos with beans and guac. chips and salsa. a beginner soup that they assured us was meat-free, although i have my doubts.
breakfast: cinnamon shredded wheat with soymilk; coffee
lunch: peanut butter and jelly on flax seed bread; leftover black bean salad
dinner: vegan chicken salad wrap (one of those packaged and slightly soggy sandwiches you can buy in some stores)
snacks during 13-hour (normally 7-hour) car trip to Oberlin: nori rice crackers; Swedish fish; cherries; graham crackers (no-honey variety); bite of fermented bread (oops)
breakfast: leftover coffee from yesterday (coffee with soy milk from marvelous market). i have decided that i like cold/old coffee; chamomile tea
lunch: sourdough bread spread with skordaliu from zorbas, red onion, arugula (from the garden), slices of follow your heart mozzarella cheese, a few tomato slices. peanuts
snacks: almonds and peanuts. more chamomile tea. a bite of nate’s banana spread with peanut butter
dinner: stacy’s tuscan pita chips and tortilla wrap with red onion, tomao, cheese and pepper. a second tortilla sandwich, this time I added skordaliu and arugula.
dinner 2: nino’s cuban corn (grilled and spread with a generous amount of veganaise, nutritional yeast and paprika); grilled bread with melted earth balance and a few slices of follow your heart cheese.
drinks: budweiser and peroni (vegan according to barnivore. i sent an email to confirm. i will post their response when i receive it).
Budweiser (mostly vegan!)
Stacey,
Thank you for taking the time to write and ask about Budweiser.
Anheuser-Busch beers are brewed around the world using water, yeast, barley malt, hops and cereal grains (such as rice, corn, or sorghum).
None of our Anheuser-Busch brewed beers or other products contain any animal ingredients (such as milk, eggs, etc), or process aids such as isinglass or gelatin, except for Michelob Honey Lager and Michelob Honey Wheat, which use real honey, and Budweiser and Bud Light Chelada, which contain Clamato.
Stacey, thanks again for your interest. We hope that this information is helpful!
Your Friends at Anheuser-Busch
Customer Relationship Group
1-800-DIAL-BUD (1-800-342-5283)
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