sesame bagel with tofutti cream cheese. oj.

bag of potato chips, lightly salted

hummus and pita

handful of cashews. oj.

dinner with friends: salad with red and green peppers, tomato, cucumber, avocado, red onion, mango. dressed with salt, pepper, and oregano. white french bread toasted with olive oil, salt, pepper. several margaritas made with red-flavored mix (def hfcs involved there). champagne.

trader joes honey-os with ricemilk. half of a grapefruit.

leftover enchilada. fruit salad made by my housemate (blackberries, strawberries, apples, oranges, bananas)

dinner with emily f: whole wheat penne pasta with homemade red sauce (onions, herbs, fire roasted tomatoes, mushrooms) and tjs vegan ‘meat’ balls. red wine.

trader joe’s vanilla almond granola with soymilk. pomegranite juice.

hummus and pita from ex libris (library coffee shop)

pb&j.

weird drink thing from ba le

breakfast: Cheerios with soymilk; piece of flax bread toast with Vegenaise; coffee

lunch: flax bread with Vegenaise, romaine lettuce, and raw beet+apple+carrot spread

original Skittles; sweet nut crackers from Trader Joe’s; little bit of chocolate bar; another piece of toast with Vegenaise (how gross it is that I had Vegenaise 3 times today???)

dinner: salad with romaine, cucumber, black beans, olive oil, fresh lemon, apple cider vinegar, Bragg’s liquid aminos, nutritional yeast, dill, sea salt, and pepper; udon noodles and soba noodles with peanut sauce and black sesame seeds (I didn’t write down the recipe for the peanut sauce. It was about 1:1:1 sesame oil:peanut butter:soy sauce, with cayenne pepper, red pepper flakes, sauteed garlic, and sauteed peanuts. Coat the noodles very lightly.)

toasted bagel with tofutti cream cheese; grapefruit

smoothie with peanut butter, banana, frozen strawberries, spinach, soy milk

en-thai-ce leftovers from a few days ago; dried mango/strawberry/blueberry mix

quinoa, mustard greens, sweet potatoes, ginger-miso dressing (already in recipe archive); half acre over ale; red wine; trader joe’s dark chocolate covered pretzels

sesame bagel with tofutti cream cheese. half of a grapefruit.

leftover enchiladas

snacks at departmental event: tjs dark chocolate covered pretzels, etc. etc. etc.

snacks at emily’s (mom’s) house: bite of a rotten apricot, delicious cornbread, a lot of red wine. hummus with whole wheat pita. tjs dark chocolate covered pretzels

breakfast: Cheerios with soymilk; coffee

lunch: salad with romaine lettuce, cucumber, peanuts, sunflower seeds, olives, a bit of Annie’s Goddess dressing, nutritional yeast, Bragg’s liquid aminos, fresh lemon, and dill; peanut butter pillow cookies

dinner at Papacitos: vegan burrito with seitan; frozen strawberry margarita; frozen lime margarita

bite of toast with raw beet+apple+carrot spread, with olive oil; last of the peanut butter pillow cookies

fiber one with banana and soy milk

iced raspberry green tea at fritz pastry

half a vegetarian burrito from chipotle

smoothie with frozen mixed berries, banana, spinach, soy milk; dried apricots

tons of hummus, pita, crackers, cherry tomatoes, baby carrots, bell peppers, broccoli at a reception

trader joe’s almond granola, first with a little bit of spoiled vanilla soymilk, and then with a whole bowl of unspoiled regular soymilk. pomegranite juice.

iced soy chai latte at fritz pastry

chipotle burrito

iced cinnamon rooibus tea at caribou coffee (i think this is the first time since we’ve started the blog that i’ve gotten something from a chain coffee shop…)

beer, i think it was flat tire maybe?

late dinner at pick me up cafe shared items: vegan pizza with this really amazing whipped tofu spread that i’m going to try to recreate, burrito with all kinds of veggies served with refried black beans and yellow rice, side salad. i also got a banana chocolate oreo milkshake and took sips of a plain chocolate oreo milkshake. phew, i’m definitely wishing that i hadn’t eaten quite so much.

breakfast: Nature’s Path organic flax plus multibran cereal and Joe’s toasted O’s oat cereal with soymilk; coffee

lunch: burritos on toasted flour tortillas with refried chipotle black beans (click for the recipe), fresh cilantro, fresh cherry tomatoes with slivered green and black olives, and spinach sauteed with garlic and olive oil

side

• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/2 canned chipotle pepper, minced
• 1-3 tsp. adobo sauce from canned chipotle peppers
• about 1 T canola oil
• 1 can black beans
• about 2 T water
• sea salt to taste
• black pepper to taste
• cumin to taste (about 1 tsp)
• dill to taste (about 1/2 tsp)
• fresh cilantro for garnish

Saute the onion in canola oil on medium-high heat.  After a couple minutes, add garlic, chipotle, and adobo sauce.  After a couple more minutes, add the beans.  Stir for a couple minutes, then mash the beans with a potato masher.  Add the salt, pepper, cumin, and dill.  Continue to fry, mixing in the water, for several minutes.  Serve with fresh cilantro on top.

pieces of Elite bittersweet chocolate from Israel; chocolate chips

takeout dinner from The Standard: half a French Dip sandwich and half a Banh Mi sandwich

more snacks for Lost finale: peanut butter pillows (the recipe had been posted on the postpunkkitchen website, but I think it is no longer up… basically a firm peanut butter dough wrapped in a chocolate dough, then baked) along with dough; Brooklyn Brewery pilsner; whiskey and ginger

Marcy and Emily… we’re missing our last chance for a Lost reunion!

breakfast: peanut butter sandwich made with sprouted wheat berry bread

lunch: leftover whole food’s general tso’s vegan chicken and a slice of the sprouted wheat berry bread with cedar’s artichoke kalamata hummus (it’s nasty)

snack: original skittles

dinner: yesterday was our first harvest at the garden: radishes, arugula, lettuce and very small beet greens and swiss chard greens (from thinning). I haven’t used the radishes yet, but I will within the next few days. I used the rest of the ingredients to make tonight’s dinner. I made Portobellas Stuffed w/ Lemon Scented Quinoa and Arugula from the Post Punk Kitchen.

snack: tortilla with cedar’s artichoke kalamata hummus