breakfast: i don’t have much food in the house, so i resorted to an okara burger with vegenaise and peanuts (thanks shelley)

lunch: chocolate ships

dinner with my brother at Redrocks Pizzeria: mixed green salad with lemon vinaigrette (the server confirmed it was vegan) and the Funghi pizza (mushrooms, fontina they let me substitute another topping for the fontina- i chose more mushrooms, parsley, garlic, cherry tomatoes, added in: vegan cheese. they wouldn’t let me substitute vegan cheese for real cheese) from. Their crust is really good, but the pizza is expensive.

drinks: budweiser (i have received email confirmation from them that their regular budweiser is vegan..see previous post) and dos equis (vegan according to barnivore- because this was posted just 10 months ago, i believe it’s true)

cornflakes with almond milk; grapefruit; medjool dates from fiesta bulk

tempeh-walnut “chicken” salad wrap (recipe from ’1000 vegan recipes’) with raw kale; small gala apple; banana coconut guava muffins. the muffin recipe started out as the banana-walnut breakfast muffins from ’1000 vegan recipes’ but i changed almost everything. john shaw has endorsed this muffin as “one of the best things i have ever eaten.” click here for the recipe

decaf soy cappuccino at medici; small gala apple

dinner at a friend’s: tons of tortilla chips and salsa; chickpea crepe; garlicky kale; half a sierra nevada ipa

newman Os, almond milk

raisin toast with tofutti cream cheese.

sweet potato crepe filling with coconut sauce. steamed broccoli with tamari.

the rest of my chocolate-coconut sauce that i put on bananas the other night

vietnamese sandwich. weird drink thingie

twizzlers and jelly bellies at a movie

cornflakes with raisins and almond milk; grapefruit

tempeh-walnut “chicken” salad wrap (recipe from ’1000 vegan recipes’) with raw kale; small gala apple

vegan glazed donut at mlis capstone poster session (i think it was from whole foods); cashews from heb bulk (thai curry, mesquite bbq, spicy cayenne, black pepper); simply orange oj

leftover chili and cornbread, soy yogurt; dried pineapple; grapefruit; animal crackers

sierra nevada ipa; newman Os

raisin toast with tofutti cream cheese.

flatbread with sabra hummus. spinach pie from the library cafe.

delicious raspberry chewy candy from a co-worker

bite of vosges mushroom chocolate from same co-worker

ginger mushroom miso soup

Click for the recipe.

steamed chard

curly fries with catsup and a gigantic gin and tonic at a departmental event.

bananas covered in melted chocolate with toasted coconut

breakfast: Nature’s Path flax plus red berry crunch cereal with soymilk; dried apricot; espresso

lunch: peanut butter and strawberry jam on 10-grain bread; leftover burrito from yesterday

Skittles

Does anyone else justify their Skittles purchases with fantasies of all companies removing animal-derived ingredients from their products after gelatin-free Skittles sales skyrocket? All because of you??

roasted peanuts; the last, straggling cashew from Emily; dumplings with soy sauce; last bit of wild rice salad

dinner: leftover kidney beans and wild rice dish (thanks Michael, Michael, and Jonah); spicy chocolate pudding (silken tofu, soy creamer, cocoa, maple syrup, vanilla, lime, and cayenne, all to taste)

breakfast: salty oatmeal

lunch: leftover asparagus shiitake risotto

snacks: almost an entire package of double stuffed oreos, a lot of sunflower seeds

dinner: the last of the asparagus shiitake risotto

drink: magic hat’s new seasonal beer, vinyl, while watching the play “Mikveh,” which was really good.  Magic Hat says their beer is vegan, but they only talk about dairy and meat (not honey).  I emailed them to confirm what ingredients are in their beers. I will post their response, if i receive one.

cornflakes with raisins and almond milk; grapefruit

coffee from anderson’s (kenya)

tempeh-walnut “chicken” salad wrap (recipe from ’1000 vegan recipes’); small gala apple; cool mint chocolate mini cliff bar

carrot; handful of old trail mix; last two banana chocolate chip muffins from freezer

leftover chili and cornbread, soy yogurt; mango accidentally frozen and thawed (ew); dried pineapple

lots of dark chocolate covered things from central market bulk

final blueberry muffins from freezer (thank god, these are still the weird ones in which i forgot the flax seeds) with tofutti cream cheese.

leftover sweet potato crepe filling with sauce. sauteed broccoli.

french fries with catsup at jimmy’s, the local tavern. plus a few sips of beer.

carrots and sabra pine nut hummus

snacks at recital reception: sweet potato corn chips and salsa, wheat thins, red wine

medici raisin toast with earth balance. ricemilk.

i can’t do any crazy business like a shoulder stand, but i can have some purple hairs!

toasted oatmeal bread with peanut butter and banana

tempeh-walnut “chicken” salad wrap (recipe from ’1000 vegan recipes’); gala apple

guava pear muffin; grapefruit; animal crackers

leftover chili and cornbread with soy yogurt; dogfish head 60 minute ipa; watermelon

last of dark chocolate covered dried fruits and nuts from easter

blueberry muffin from freezer with earth balance.

lunch fit for a king: leftover sweet potato crepe filling with leftover cashew-coconut-cilantro sauce. sauteed broccoli. leftover miso soup.

delicious vegan smoores brownie from bleeding heart bakery. i think they opened a new store or something, because i remember them having mostly brunchy pastry things like muffins, but this time most of the case was filled with chocolate things, and furthermore most of those things were vegan. it was a tough decision!

leftover miso soup. dr. praeger’s curry burger on a toasted english muffin with bbq sauce. i like the tjs masala burger better.

breakfast: Nature’s Path blueberry-cinnamon “Optimum” cereal with banana and soymilk; coffee from Oren’s Daily Roast

lunch: peanut butter and jelly on multigrain bread; leftover wild rice salad

dinner: raw kale salad (kale, cherry tomato, avocado, Bragg’s liquid aminos, olive oil, nutritional yeast); Boca burger on 7-grain multigrain bread with Earth Balance + nutritional yeast “cheese”, red pepper + eggplant spread, mustard, ketchup, green onion, and cherry tomatoes; half a Tatra beer

licorice spice tea; tahini-lime cookies and cookie dough (recipe from Vegan Cookies Invade Your Cookie Jar)

oatmeal with peanut butter, banana, and almond milk

vegan oatmeal chocolate chip cookies from the texas libraries association bake sale

tempeh-walnut “chicken” salad wrap (recipe from ’1000 vegan recipes’); apple and nature valley oats ‘n honey granola bar (contains honey) that i got for riding my bike on bike to work day

leftover chili and cornbread, soy yogurt; small navel orange

peanuts and cajun style fries from five guys and a not-tella almond milk babyshake from toy joy: there could not be a better post final exam reward!

half a sparkling pomegranate izze with gin

english muffin with earth balance and honey.

leftover soup

gala apple with tjs creamy peanut butter

lemonade at medicis

crepes with curried sweet potatoes. i used the chick pea flour crepes from the voluptuous vegan, and jon had the filling and sauce recipes from vegan with a vengeance, except that i used my already-made garam masala rather than the seasonings suggested by the recipe. it turned out great, i ate way too much.