breakfast: Special K with soymilk; coffee
lunch: sandwich with imitation cheese spread, roasted red pepper + eggplant spread, Field Roast smoked tomato deli slices, and pickle
orange
dinner: leftover corn soup with dumplings; sourdough bread; chocolate cake with peanut butter frosting; green tea
coffee with soy milk and salty oatmeal
lunch from Whole Foods: garlicky green beans; quinoa with green beans and kale, vegan general tso’s chicken
grapes
white bean salad with lemon and red onion from Whole Foods
cardamon cinnamon tea
udon noodles with peanut sauce based on this recipe I added broccoli, green onions, a lot more garlic than the recipe called for, sriracha. I omitted the red pepper, snow peas, carrots
dogfish head raison d’etre
chocolate chip and walnut cookies Click for the recipe.
breakfast taco with flour tortilla, potatoes/black beans, roasted tomato salsa, spinach; small navel orange
leftover tofu and pea curry with whole wheat tortilla
leftover anderson’s coffee; marranito with strawberry preserves
pre-class dinner: whole wheat tortilla (a different brand), cedar’s original hummus, carrots, green beans; apple
post-class dinner: creamy peanut butter and strawberry preserves on warm whole wheat tortilla
sesame bagel with tofutti cream cheese. oj.
muffin
cedar’s veggie hummus pita–i just found out they sell them separately at a coffee shop on campus! dangerous.
libations at departmental wine and cheese event: one tiny piece of tjs dark chocolate covered pretzels because i got there late and the bastards ate them all already, crackers, chips and guac, etc. peach lambic (yum), peach juice, red wine.
muffin
breakfast: Special K with soymilk; almond-cranberry biscotti; coffee
lunch: raw kale salad with cashew chunks; peanut butter and jelly sandwich
more biscotti; a pink orange
dinner: Trinidadian corn soup with dumplings (recipe here)
coffee with soy milk from work
Siam salad with tofu from Mixt Greens (note: the bread and croutons are not vegan)
Sapporo beer and vegetarian mandu (steamed and fried) at Mandu
a lot of biscotti thanks to Katherine’s mom
grapefruit; marranito (gingerbread pig) from fiesta bakery with strawberry preserves
whole wheat tortilla with cedar’s creamy original hummus; carrots and green beans; small navel orange; guava pear muffin
apple; one handful of really old trail mix
burrito vegetal from el chilito; fruit salad with mango, strawberries, banana; paulaner hefeweizen (vegan according to barnivore, but a lot of hefeweizens have honey, so i’m not totally sure); marcus james malbec
decaf coffee with a shot of hazelnut at the alamo drafthouse
sesame bagel with tofutti cream cheese. oj.
muffins
banana
muffin
(dinner got derailed due to a near-death biking experience!)
large glass shiraz for calming down
what do we think about this? i am kind of convinced but also fairly sure i don’t want to eat oysters anyway?
homemade almond-cranberry biscotti made with orange oil
brunch: The Fusion (lemon-teriyaki seitan with caramelized onions, fresh spinach, and banana peppers on toasted oatmeal wheat bread) from Ithaca Bakery; pickle; quad espresso (two double shots)
on bus: leftover crackers (both types)
dinner: sourdough bread (also from Ithaca Bakery) with imitation cheese spread, a couple slices of Susie’s seitan, and an okara burger; raw kale salad with cashew chunks; chocolate cake with creamy peanut butter frosting (there is so much left of this! Hurray!)
cranberry orange biscotti with orange oil by katherine’s mom
brunch at Ithaca Bakery: The Fusion (lemon teriyaki seitan with caramelized onions, fresh spinach and banana peppers on toasted oatmeal wheat bread) and a pickle
sunflower seeds, animal cookies (I read the ingredients, but somehow overlooked whey), grapes, matzah with “cheese spread,” more biscotti
cream soda and oj
grapefruit
perfect pancakes from ‘vegan brunch’ (i added ginger and allspice as well as cinnamon) topped with strawberries we picked yesterday and blackberries that were 87 cents a container at heb; small amount of coffee (flores bajawa beans from anderson’s -> katherine, which beans did you get and how were they?)
cedar’s original hummus, whole wheat tortillas, carrots, green beans, small navel orange, sip of young coconut juice
dinner at friends’: homemade quinoa tabouleh; salad with mixed greens, roma tomatoes, moroccan olives, roasted sunflower seeds and walnuts, crumbled tofu “feta” with olive oil, garlic, oregano, fresh rosemary, fresh thyme; stuffed grape leaves that come in a can at fiesta; haagen dazs raspberry sorbet and mori-nu chocolate pudding mix; marcus james malbec, three different homebrews
honey os with ricemilk. oj
cinnamon rhubarb muffins (see previous post), made with strawberry yogurt this time
leftover collard roll, home fries, cabbage
breakfast at Ithaca Bakery: toasted everything bagel with Tofutti cream cheese; espresso
The next day, Stacey and I asked about some specific specialty bagels, and an employee told us that none of the bagels are vegan. He didn’t know what specifically wasn’t vegan about them (he said they all had some sort of dairy… butter or milk), and he seemed a bit unsure, so Stacey and I weren’t totally convinced either way. If you live in Ithaca, you should ask!
Primal Strips spicy seitan jerky
portion of ABC lemon poppyseed cookie
vegan peppermint ice cream from ice cream shoppe in Ithaca, NY
dinner at Moosewood Restaurant (Ithaca, NY): house salad with lemon tahini dressing; Spanish Vegetable Stew (butternut squash, zucchini, bell peppers, white beans, green beans, tomatoes simmered with sherry, paprika, and thyme; served with a smoky hazelnut-red pepper Romesco sauce as well as multigrain bread); a few bites of Stacey’s polenta lasagna (polenta noodles, tomato basil sauce, seasoned tofu, fresh fennel, carrots and kale); espresso
post-dinner snacks: crackers (basil-sunflower and smoky almond) with imitation cheese spread and seitan slices; almond-cranberry biscotti baked by my mom; Ithaca Brewery beer (Cascazilla, Nut Brown, Gorges Smoky Porter, Cold Front amber ale… all vegan according to the person in the store. He said the Alfalfa beer has honey.)
breakfast: everything bagel with tofutti from Ithaca Bakery (after eating the bagels, someone at the store told us they are made with milk. I have my doubts about this, but the store was too crowded to ask more questions.)
1/4 ABC lemom poppyseed cookie (thanks Katherine!)
vegan peppermint ice cream (I can’t remember the name of the place). It was made with coconut milk.
dinner at Moosewood Restaurant (Ithaca, NY): house salad with lemon tahini dressing; polenta lasagna (polenta noodles, tomato basil sauce, seasoned tofu, fresh fennel, carrots and kale). Katherine let me try a bit of her dish: Spanish Vegetable Stew (butternut squash, zucchini, bell peppers, white beans, green beans, tomatoes simmered with sherry, paprika, and thyme; served with a smoky hazelnut-red pepper Romesco sauce as well as multigrain bread)
post-dinner snacks: crackers (Back to Nature Basil-Sunflower and Blue Diamond Natural Almond Nut Thins smokehouse flavored) with imitation cheese spread (We Can’t Say It’s Cheese Non Dairy Chedder Style Spread) and Susie’s seitan slices (locally made). None of this food was very good, except for Susie’s seitan. The seitan tasted like a healthier version of Tofurky.
drinks: Ithaca Beer Company (Cascazilla, Gorges Smoky Porter, Cold Front amber ale… all vegan according to the person in the store, except for the Alfalfa beer which has honey.)
post drink snack: almond-cranberry biscotti baked by Katherine’s mom (very good)
fiesta brand cornflakes with raisins, almond breeze unsweetened almond milk; genmai cha green tea with roasted brown rice
whole wheat tortilla with hummus, paprika, spinach; grapefruit
snacks over course of day: apple, peanut butter, whole wheat tortilla, orange slice, carrot, guava pear muffin, samples of pumpkin butter and lemon fig jam at wildseed farms market center, strawberries picked at marburger orchard
dinner at ruby’s bbq: vegetarian chili with wheat bread, side salad with honey mustard dressing, lone star; decaf lavender mocha with almond milk and a taste of a chocolate lavender vegan milkshake at toy joy
toast with peanut butter and banana on top
vietnamese sandwich with sips from a mango bubble smoothie, no milk. bite of a banana.
jones pomegranate soda, sips from an orange cream soda. splash fruity gum. i found out that a lot of gums have gelatin in them–i never really looked before because i’m not a big gum chewer, but yucko!
lots of jelly bellies from a candy store in south bend, indiana. did you know that they don’t have gelatin in them? and also that in these displays there are little doors where you can access all of the jelly bellies that other people spilled while they were using the dispensers?
tjs masala burger on a bun with tomato, lettuce, avocado, sprouts. more gum.
breakfast: toasted oat cereal with soymilk; coffee
lunch at Cafe Asia: green curry with tofu; white rice; cucumber salad
I asked what items on the lunch menu had no fish sauce, and the waitress said the green curry was one of few options. Then I asked about appetizers, and she said either the cucumber salad or the tuna salad would be okay. So, yeah.
at going away party for Jamie: carrot stick; broccoli; cherry tomato; Harpoon IPA (vegan according to Barnivore)
Field Roast Italian soy sausage on multigrain bread with ketchup; chocolate cake with creamy peanut butter frosting
on car ride to Ithaca: popcorn (green apple, vanilla, and kettle) from Cornucopia/Austin (there is still so much left… it is difficult to eat more than 2 kernels at a time); Alternative Baking Company pumpkin spice cookie; banana; Twizzlers; Ruffles potato chips; espresso out of a vending machine
soy latte from starbucks (i think i have a problem, i have started getting these more frequently. it went from once a year to once a monthish). today i realized that starbuck’s soymilk is made especially for starbucks and it has a lot of sugar in it.. surprise, surprise
leftover roasted asparagus with brown rice. tamale (tofu with sunflower seeds) from Mr. Natural (I’m not sure if it had gone bad, but I ate it anyway. I liked the flavor, but it tasted a little off)
boca chicken patty in a toasted whole wheat pita with red onion and ketchup
cream soda
breakfast taco (see previous days); grapefruit
green beans with hummus & paprika, also spinach (this was meant to be a wrap, but i forgot to bring a tortilla); small navel orange; guava pear muffin
empire apple with creamy peanut butter; half a warmed tortilla with peanut butter and blueberry preserves; mochi sweetened rice cake
sol beer, which i just found out is not vegan friendly, with lime
coffee, beans from central market bulk
leftover tofu pea curry with whole wheat tortilla
surf sweets gummy swirls and sour worms, both easter candy from my mom. surf sweets are vegan, are made with organic fruit juice and natural sweeteners, and provide 100% of my vitamin c needs for the day in a single serving (calcium too, in the swirls). they are a tiny bit tougher than normal gummy candy, but did a good job of fueling a late-night paper-writing session, and i’m not going to be needing any vitamin c for a few days.
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