lowfat almond granola (trader joe’s) with soy milk; strawberries
banana
mussuman curry with tofu, extra veggies, and brown rice from en.thai.ce (huge portion of curry for $6.95 and tons of extra veggies for $1 is a great deal, but $1.50 more for brown rice is not)
honey crisp apple; medjool date; decaf coffee (sulawesi kolassi beans from anderson’s in austin, mmm)
half a pizza with daiya cheese, marinara, mushrooms from whole foods; cowboy cookies; soy milk
raisin toast with tofutti cream cheese. “chocolate chai” black tea with ricemilk.
bagel with hummus, tomato, garlic sprouts.
potato chips (ruffled)
leftover quinoa and minestrone with saltines, pesto
last of the brownies, thank god
breakfast: Cheerios with soymilk; burnt coffee
lunch from Giant Bagel Shop: toasted everything bagel with green olive tofu cream “cheese”
tropical Skittles
dinner: raw kale salad (kale massaged in olive oil, Bragg’s, nutritional yeast, onion, avocado); biscuits (click for the recipe) with leftover mushroom gravy
Combine dry ingredients. Cut in shortening. Once the shortening is distributed (mixture should resemble crumbs), add the soymilk. Toss on floured surface, and roll to about 1/2 inch thick. Cut circles (a drinking glass works well) of dough, and place on a greased cookie sheet. Bake at 450F for 10-12 minutes.
espresso
Jack Daniels and PBR at Zablowski’s ($2 PBRs). Bass Ale (vegan according to Barnivore. This is one of the beers that I heard wasn’t vegan when I first became vegan, so maybe more research should be done) and whiskey+ginger+lime at Zebulon.
late-night biscuit
bread some with earth balance, some with horseradish hummus and some with chipotle hummus
banana
sadza and collard greens
tomato, cucumber and onion salad (with white vinegar and salt)
iced tea
beer: ithaca nut brown (i confirmed with the company that it’s vegan) and bell’s kalamazoo stout (i thought i had confirmed that their beer is vegan, but it looks like i didn’t. the kalamazoo stout is vegan according to barnivore, but i just sent an email to confirm)
trader joe’s belgian dark chocolate non pareils
more bread with horseradish hummus (a lot more)
gingerbread french toast, which was improvised based on what was available. i thought it turned out excellent, but the other two people who were eating it definitely liked it less than i did. they were both non-vegans and i think may have had slightly higher expectations for french toast. anyway, here is the recipe
blend the tofu, milk, starch, molasses, and spices in a blender. pour into a flat bowl and soak each piece of bread for about 30 seconds on each side, then fry in oil until it looks like french toast is supposed to look. serve with whatever toppings are desired.
toast with hummus and tomato; cowboy cookie
apple; chocolate and mint tea with soymilk
dinner at a friend’s house: homemade whole wheat linguine with five-minute tomato sauce from 101cookbooks; swiss chard with raisins and olives; chocolate cake from ‘the vegan table’ with strawberry preserves and fresh strawberries; red wine
bagel with tofutti cream cheese. oj.
quinoa with leftover minestrone garnished with homemade pesto from the freezer and saltines
dr praegers bombay burger on an english muffin with tomato, garlic sprouts, bbq sauce
more brownies, god
breakfast: Nature’s Path organic flax plus multibran cereal with soymilk
lunch: leftover pasta with vegan Parmesan, nutritional yeast, sea salt, pepper, and Earth Balance; espresso
iced coffee at Gorilla Coffee
red (cranberry?) lemonade at apartment interview
dinner: roasted tofu (tofu cubes roasted in Dutch oven with olive oil, tarragon, oregano, salt, pepper, red pepper flakes, maybe some other herbs, quartered onion, and big garlic chunks); mashed potatoes (boiled potatoes mashed with soy creamer, Earth Balance, soymilk, salt, and pepper, all to taste) with mushroom gravy (click for the recipe); kale sauteed with garlic and olive oil; Brooklyn Brewery Summer Seasonal
Saute onion and garlic in olive oil. After a couple minutes, add the mushrooms. Season with black pepper and sage. When the mushrooms have just started to cook through, add the broth and simmer.
In a separate pan, prepare a roux by heating and constantly stirring the Earth Balance and flour together over medium heat. After the two are mixed, they should start bubbling, and then start turning slightly brown.
After cooking the roux for a couple minutes, add it (a bit at a time) to the gravy until desired thickness. Add salt if necessary.
breakfast: horseradish hummus with bread and kashi autumn wheat cereal
grapes strawberries pineapple blackberries
trader joe’s belgian dark chocolate non-pareils
sadza and collards, salt and vinegar chips (3/4 of a sharing size bag)
beer: ithaca cascazilla and cold front (both vegan according to the company)
oatmeal with banana and soymilk
banana, watermelon, two tortillas with hot sauce at the post-race picnic
vegan breakfast burrito (seitan chorizo, potato, avocado, lettuce, green salsa, pico de gallo, i forget what else), sides of black beans and rice, and 2/3 of a peanut butter and jelly fried pie (like an empanada) at handlebar
half a cowboy cookie from ‘vegan cookies invade your cookie jar’ (thanks mom!)
a little of every vegetarian dish at lalibela, which is my favorite ethiopian place in chicago because it’s byob and the owner, who is also the waiter, is okay with you ordering a little of everything and can make exactly the right amount to feed however many people there are; bell’s oberon (i miss you midwestern beer!); dogfish head 60 minute ipa; peanut butter brownies made by marcy
katherine, i am totally in for running a marathon in a few years! i’ll start training.
white tea and raisin toast with tofutti cream cheese while i was waiting to see emily run by me at the half marathon! yay!!
oj
last of the asparagus soup (i realized i forgot to mention that i was garnishing with fried leeks–i just coated them in flour and fried them in oil, then salted them. it added a lot to the soup). leftover quinoa.
carrots with hummus
more brownies all throughout the day
minestrone soup made by my roommate and her friend. saltines.
beer
breakfast: shredded wheat with soymilk; espresso
lunch: melted Follow Your Heart mozzarella, chickpea mash (chickpeas fried with olive oil, curry, salt, pepper, red pepper flakes; then mashed with a fork and a bit of water), romaine lettuce, and cucumber on multigrain bread; orange juice
pita chips; Dogfish Head Raison D’Être
dinner: spaghetti with tomato sauce; frozen green beans, peas, and artichoke hearts sauteed with onion, rosemary, salt, pepper, red pepper flakes, and olive oil
Soy Dream butter pecan ice cream
brunch at bread and brew: soy latte and iced tea. mushroom pizza with arugula added and a tofu frittata with home fries (the pizza was great, the frittata wasn’t very good)
dinner (shared with crispen): chipotle vegetarian burrito
snacks: leftovers from bread and brew, horseradish hummus and italian bread from trader joes and kettle salt and vinegar chips
drink: miller high life. i previously confirmed with the company that it’s vegan. in case you forgot here is their response:
Thank you for contacting MillerCoors.
MillerCoors does not use any animal by-products in our brewing process, nor are there any animal sources used in our packaging. Isinglass is not used in our brewing. There are five basic ingredients in all MillerCoors products. These include pure water, malted barley, corn syrup, hops, and yeast. Corn syrup is one of the basic ingredients used in most MillerCoors products as US consumers prefer its taste. Again, we do not use animal derived ingredients in our beer.
We appreciate your interest in our products.
Sincerely,
MillerCoors Consumer Affairs Department
Ref: Case#N20551580
——————————————————————
I am wondering if your beers are vegan. I do not use
any ingredients derived from an animal including gelatin, milk, honey, whey,
casein, isinglass, etc. I am interested both in the filtration process and
in the ingredients that go into the beer itself. Thank you for your help
banana; lemon corn “waffles” from ‘vegan with a vengeance’ (turned out more like a pile of waffle scraps but still very tasty) with blueberries, blackberries, raspberries; orange juice
toast with roasted garlic hummus and cherry tomatoes; carrot; orange juice
dinner made by my mom: bread; spinach salad with balsamic vinaigrette; whole wheat spaghetti with marinara and soy meatballs (trader joe’s); tofutti cutie
aveda comforting tea at a friend’s
trader joe’s dark chocolate covered pretzels and soy milk
sesame bagel with tofutti cream cheese. oj.
lemon cornmeal poppyseed waffles from emily’s cookbook (i forget which one but i’m sure she’ll post it). they turned out slightly strange, but i think in the end we figured out why. our next waffles are going to be the culmination of western civilization, i’m pretty sure. raspberries, blackberries, blueberries. oj.
carrots and hummus
brownies from this recipe, except i added 1/3 c. peanut butter. they turned out awesome, even if they are possibly the least healthy thing i’ve ever baked. i even used white flour!
leftover asparagus soup and leftover veggie quinoa
miller lite, i actually drank almost a whole cup in total i think
more brownies
gin and tonic at jimmy’s
breakfast: cinnamon shredded wheat with hemp milk; coffee
lunch: leftover Israeli couscous with roasted eggplant, squash, spinach, and tomato dish; tangerine
dinner at Piola: spaghetti with tomato sauce and basil (this item wasn’t even on the menu, and then they brought it out covered in cheese so I had to send it back, plus then they kept asking if I wanted Parmesan cheese on it. Not the best place for a vegan.); wine (may or may not be vegan)
OB beer (may or may not be vegan) at J’z karaoke bar
breakfast: banana and an apple. soy latte from illy
lunch at kramerbooks and afterwords cafe: cafe seasonal greens salad with grilled portobella mushroom
dinner at founding farmers: my brother told me that they are making a vegan menu that is supposed to come out soon. unfortunately, it’s not out yet so they made me something off the menu. i have been to this restaurant twice and both times it has been disgusting. their version of vegan food is to put a starch in a ton of oil and throw in some vegetables. this time around they gave me homemade pasta with asparagus and peas. it was in about 1/2 inch of oil and had no spices. i felt sick all night after eating this. hopefully, the food on their vegan menu will be a lot better. this is some of the worst food i have ever had.
drinks: Stoudts Scarlet Lady (vegan according to barnivore). original blue moon (vegan according to barnivore) with orange slices. I just sent both companies an email to confirm. i will post their responses
heb brand toasted oat cereal with soy milk and ground flax; grapefruit
small gala apple, graham crackers
assorted samples at central market (including a tiny pb&j sandwich on magic pop)
last pinto bean burger with chile-lime mayo, lettuce, tomato on toasted counterculture bun; last of the harissa pasta
carrot; ginger harvest trail mix from wheatsville
green machine naked juice at austin airport; lightly salted peanuts on plane
peanut butter and blackberry sandwich on counterculture bun; late night snack of pita, hummus, cherry tomatoes, trader joe’s bite-sized everything crackers; stacey’s pita chips; pomegranate juice
bagel with tofutti cream cheese. oj.
red curry from the snail via a coffee shop on campus.
leftover asparagus soup and quinoa.
skittles
red wine.
breakfast: shredded wheat with hemp milk; espresso
lunch: leftover cannellini hummus with pita bread; leftover salad (raw kale, heirloom tomatoes, and cucumber tossed in olive oil, fresh lemon, Bragg’s liquid aminos, and nutritional yeast); icky coffee
in lieu of dinner, snacks before and at Cirque du Soleil (vegan, I think, unlike most circuses): more hummus and pita; animal crackers; SweetTarts; Swedish Fish; popcorn; gum (may or may not be vegan)
late night snack: a few bites of Israeli couscous with eggplant, squash, tomato, and spinach dish
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