cinnamon rhubarb muffin from freezer. oj.

tjs sesame bagel with sabra pine nut hummus.

carrots and hummus. iced tea (made with liptons) + ricemilk

asparagus soup loosely based on this recipe, except i forgot the cashews and added a ton of ginger instead of garlic. quinoa with leeks, eggplant, pea pods, tamari, oj, sesame oil, a bit of agave.

breakfast: cinnamon shredded wheat with almond milk; coffee

lunch: leftover brown rice with kidney bean, spinach, carrot, and red bell pepper stir fry (thanks Jonah and Michael)

animal crackers

dinner: cannellini hummus (click for the recipe); sweet potato fries (peel, wash, and cut sweet potatoes, toss in olive oil, sea salt, and pepper, and bake at 450F for about 25 minutes, flipping once); salad with raw kale massaged in olive oil, sea salt, and pepper, with heirloom tomatoes, kirby cucumbers, and fresh lemon; carrot sticks;

chickpea crepes (click for the recipe); last couple chocolate chip cookies and cookie dough; Brooklyn Brewery summer ale; sip of Magic Hat Wacko summer ale

breakfast: free coffee from work with soy milk and CVS fig bars

medicine: CVS brand Children’s Ibuprofen (liquid)- I don’t think any of the pills are vegan

lunch: mac and cheese

snack: the end of the CVS fig bars

more medicine

dinner 1: mac and cheese

dinner 2: Eva and Shelley made an amazing meal and shared it with me.  It was wild rice with lentil/potato curry and garlicky collard greens

snacks: i ate some of Nate’s reduced fat wheat thins and I had some lemon zest hummus with tortilla

cinnamon rhubarb muffin (except this one didn’t have any rhubarb in it! i need to get better at mixing) from freezer. oj.

leftover black bean soup with tortilla strips. last of the chard with salt.

carrot sticks and sabra hummus

last of the black bean soup and a tortilla (i ran out of the fried strips so i just used a regular tortilla). asparagus, sauteed with salt and pepper. we’re starting to get the really tender thin stalks of asparagus here, which is super exciting.

chamomile tea

breakfast: toasted homemade bread with Earth Balance; espresso from Oren’s Daily Roast

lunch: sandwich with homemade bread, romaine lettuce, and tempeh “chicken” salad; chocolate chip cookies

dinner: linguine (tossed in a bit of olive oil, salt, and pepper) with alfreda sauce (recipe from post punk kitchen, available here), with parsley on top; broccoli rabe (rinse, then heat for about 4-5 minutes in a covered frying pan to let steam with the water, then add a bit of olive oil, salt, and pepper to saute for a few minutes); Brooklyn Brewery’s summer ale (vegan according to Barnivore); another chocolate chip cookie

tjs sesame bagel with tofutti cream cheese. oj.

leftover black bean soup with tortilla strips. chard with tamari.

snacks at departmental event: chocolate covered pretzels, chocolate covered espresso bean (just one), chips and guac, pb filled pretzels, etc. etc. white wine

most of another sesame bagel with tofutti

red wine

breakfast: cinnamon shredded wheat with almond milk; coffee from Oren’s Daily Roast

lunch: leftover pasta with tomato sauce and lentils; Mexican hot chocolate snickerdoodle cookie

original Skittles

dinner: homemade bread with romaine lettuce and tempeh “chicken” salad; salad with romaine lettuce, fresh lemon, nutritional yeast, Bragg’s, and a bit of Annie’s lemon & chive dressing; Magic Hat Wacko summer ale (vegan according to Barnivore)

chocolate chip cookies and cookie dough (click for the recipe)

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

lunch: leftover stir fry from last night

snack: CVS brand fig bars (Fig Newtons are not vegan)

dinner: mac and cheese (recipe from Veganomicon) and borscht

cinnamon rhubarb muffins. oj.

leftover black bean soup with fried tortilla strips

gala apple and creeeeeeeamy peanut butter

another muffin

curry at a friend’s house: eggplant, sweet potatoes, bok choy, a few mushrooms with masaman from a can with ginger, garlic, peanut butter, and tons of coconut milk. i should get into this whole curry in a can thing, it turned out way better than all of my laborious efforts in the direction of ‘real’ curry

breakfast: homemade bread with Earth Balance; espresso; spoonful of tempeh “chicken” salad; half a Mexican hot chocolate snickerdoodle cookie

lunch: vegan mozzarella cheese melted on Italian bread with tomato sauce; coffee

olives; celery; crackers and wheat thins with roasted red pepper hummus; boiled potato slices with vegan cheese and cherry tomato; Prosecco (may or may not be vegan)

dinner: spaghetti with lentils; spaghetti with tomato sauce; broccoli rabe with garlic; asparagus; eggplant and mushrooms; red wine (may or may not be vegan)

more Mexican hot chocolate snickerdoodle cookies

breakfast (if you can call it that): leftover pizza from Redrocks and a banana.  I need to start eating healthy (or at least not eating pizza and okara burgers for breakfast).  I keep using the excuse that because i’ve recently moved i haven’t had time to cook/ shop for food, but i need to stop using that excuse.

snacks picked at the garden: arugula, chives (including the flowers), radish greens (i’m not sure if people really eat these, but i liked them)

snacks when i got home from the garden: chocolate chips, banana and cedar’s lemon zest hummus (it’s gross) with cedar’s “whole wheat” 5 net carb wraps (although I was very skeptical of these wraps- what wrap has 5 net carbs- they were buy one get on free and i couldn’t resist). the wraps taste like the wraps we bought in austin- a lot of gluten.

dinner: vegetable stir fry (frozen peas, fresh asparagus from the farmer’s market, carrots, red onion, pressed garlic, tofu, re-hydrated shiitake mushrooms, sriracha, vegetarian oyster sauce, soy sauce, sesame oil, rice vinegar, brown rice, leftover white rice. garnished with fresh arugula and chives from the garden.

here’s another crappy picture (this one was actually taken with a camera (a very old one) instead of a cellphone):

post dinner snack: a handful of peanuts (thanks shelley) and some more cedar’s lemon zest hummus and cedar’s wraps

toasted oatmeal bread (heb) with peanut butter and banana

last tempeh-walnut “chicken” salad wrap (’1,000 vegan recipes’); small gala apple

carrot; banana coconut guava muffin; animal crackers; medjool dates from fiesta bulk; small gala apple

dinner at friends’: homemade bread dipped in olive oil with black pepper, sea salt, oregano; stir fry with onion, garlic, ginger, homemade tempeh, mushroom, eggplant, carrot, swiss chard, rice vinegar, bragg’s, turmeric, on top of brown rice with nutritional yeast and hot sauce on top; coconut rice with cinnamon and nutmeg; cantaloupe; a delicious cocktail with ingredients that i completely forget (i know it had drambuie and i think whiskey), homebrewed dark belgian-style ale

happy mothers day, everybody

raisin toast with tofutti cream cheese. last of the sweet potato crepe filling with sauce.

last of the ginger miso soup. sauteed chard with tamari.

cinnamon rhubarb muffins (i used fresh rhubarb and raspberry soy yogurt this time; see previous post for the recipe)

black bean soup with fried tortilla strips

Click for the recipe.

brunch: oatmeal with soymilk, brown sugar, and dried papaya; soy latte

peanuts; more dried papaya; bread dough while making bread (click for the recipe)

dinner: tempeh “chicken” salad (recipes for the chicken salad and for the homemade vegan mayonnaise that it calls for from 1,000 Vegan Recipes… thanks Emily!) with romaine lettuce on homemade bread

Mexican Hot Chocolate Snickerdoodle cookies and cookie dough (recipe available here); soymilk and almond milk