breakfast taco filled with diced potatoes, black beans, jalapeno, green onion, avocado, roasted tomato salsa; grapefruit
pasta salad inspired by this recipe: i used garlic, broccoli, dried basil, orzo, chickpeas, spinach, lemon juice, and white miso; oil-cured moroccan olives; small navel orange; cinnamon teddy grahams
butternut squash, quinoa, steamed collards with coconut-peanut sauce; grapefruit
abc luscious lemon poppyseed cookie (for research purposes); fresh ginger tea
tjs honey-os with soymilk. oj.
leftover mac+cheese with leftover rice+bean dish from the other night
blueberry sucker that katherine sent me! i’ve definitely eaten more of these and forgotten to post, my b. they’re great, thanks katherine!
more mac and cheese
dessert experiment: i really wanted chocolate but i didn’t have anything to put it on, so i melted some chocolate chips together with peanut butter in the microwave and then put it on an apple. turns out there’s a reason no one else does this, it would have been way better on a banana.
breakfast: raspberry ginger crisp cereal with soymilk; coffee
lunch: sandwich on multigrain bread with sesame garlic tempeh, lettuce, red pepper + eggplant spread, and Earth Balance; pickle; olive
rice crackers; chocolate chips
take-out dinner from Erb: Vegetarian Duck Tamarind; Tofu Rama; brown rice
I asked about the curry, and they use fish sauce in it. It sounded like nothing on the “vegetarian” section of the menu has fish sauce.
breakfast: 2 bananas and strawberries
lunch: 1/2 Chipotle garden blend burrito; blue corn tortilla chips; nonpareil chocolate; cashews
dinner: passover Seder at my boss’s house. she and her wife made me lots of vegan food- karpas, maror, charoset, matzah, vegetable soup (no matzah balls), brussel sprouts (roasted with vegetable broth- really good), potato kugel (this was amazing. I’m going to try to get the recipe), lemon sorbet.
drink: Manischewitz (it was the only wine at the seder that I know was vegan)
fiesta cornflakes with raisins, homemade soy milk
creeeamy peanut butter and strawberry preserves on storebought multigrain bread; carrot sticks; small navel orange
in between work and the library, i came across this vaguely asian-themed food trailer on campus and jasmine green tea sounded like the perfect pick-me-up. however, it turned out to be iced, overbrewed, and entirely unsatisfying. i had to put a lot of turbinado in it to make it drinkable. but then, just as i was finishing it, i came up to this stand that was giving away tea and coffee, and i had the hot green tea that i had been anticipating. as i was unquestioningly receiving this free tea, i found out that it was being provided by a christian sorority. oh well, i hope that my accepting that tea kept one teabag out of the hands of an unsuspecting freshman who’s like, “free tea? hell yeah i’m joining this club and i don’t even care what it is!”
end of coconut red lentil soup, brown rice, steamed collard greens; dried pineapple
assorted dark chocolate covered things and dried fruits from heb bulk
leftover mac and cheese (see previous post)
apple with peanut butter. reed’s ginger brew
a couple sections of an orange
dinner: i’m not sure what to call this entree, some sort of chili? but it was black eyed peas, rice, an onion, portabella mushrooms, canned tomatoes, cumin, paprika, an herb mix, lots of black pepper, red chili flakes, and salt–all together! served with nice multigrain bread and avocado.
some of my friend’s really delicious dark chocolate with orange for dessert–i forget what brand, i’ll have to ask.
did you guys know about this website? maybe i’m behind the times but i just found out about it yesterday.
brunch: leftover quiche; espresso
tahini-lime cookie dough and cookies (thank you, Emily, for lending me your cookbook)
dinner: leftover quinoa pilaf, leftover quiche, cookies
soymilk taste test (Westsoy beats Soy Dream)
(In previous soymilk taste test, Soy Dream beat Kirkland vanilla, but maybe just because of the vanilla)
a couple different beers at Pacific Standard trivia night (I wrote it down but can’t find the paper!)
eggplant and a few pieces of tofu from the Chinese food place by Pacific Standard, courtesy of Jonah
1/2 mandarin orange..thanks honey
1/2 seasame bagel with chipotle hummus and part of crispen’s everything bagel
leftover curry and leftover salad
2 mickeys beers
the rest of the kettle salt and vinegar chips
lemon poppyseed cookie thanks katherine
1/2 seasame bagel with chipotle hummus (thanks for making this crispen)
breakfast taco: flour tortilla, diced potato pan fried with jalapeno, green onion, and black beans, avocado, spinach, roasted tomato salsa that was in the freezer; grapefruit
samples at whole foods: pita chips, muscat grapes, grapefruit, pineapple; from bulk: chunks of energy in carob spirulina, mixed berry, and chocolate almond chip
empire apple with creamy peanut butter; toasted mini everything bagel from whole foods bakery; sparkling grapefruit izze
handful of granola, medjool date, dried pineapple from fiesta bulk aisle
pizza night: crust made by meredith, pizza sauce from 101cookbooks, topped with different combinations of: moroccan black olives, brussels sprouts, artichoke hearts, zucchini, parsley; tortilla chips and black bean salsa (storebought, i forget which brand but it was really good); tecate (vegan, barnivore)
lindt 70% “intense dark” chocolate
raisin toast with tofutti cream cheese. oj.
vietnamese sandwich with weird “drink” (this one had corn in it! the ingredients listed were coconut milk, sugar, panda leave [sic], corn, and sweet rice but part of it was also green…)
brownie deluxe with (are you ready for this?) 3 layers: brownie, cookie dough, and homemade chocolate frosting. i don’t have the recipe right here but i’ll post it in a day or two.
i made the vegan mac and cheese again! with collard greens inside. it’s nice because it brings me back to tucson (:
update: here is the brownie recipe and here’s the frosting
After making a quiche and thinking about how much I like nutritional yeast, I just read the wikipedia article on nutritional yeast, and it is usually made from Saccharomyces cerevisiae, which, as one the main yeasts used in biology research, is the subject of a paper I am reading right now for my Monday journal club. I am eating the subject of this paper as I read the paper. Trails.
brunch: quiche (Silken tofu, regular tofu, soy milk, canola oil, soy sauce, miso, nutritional yeast, flour, baking powder, Xanthan gum, curry, turmeric, garlic, onion, green onion, mushroom, spinach, and olive oil) in a simple pie crust (flour, salt, vegetable shortening, water); coffee
1/2 ABC lemon poppyseed cookie; rest of sour Mamba
dinner: quinoa pilaf (click for the recipe); Żywiec beer
vegan chocolate chips
breakfast: 1/2 everythig bagel with chipotle hummus from coffee shop at william and mary
coffee and oj from a graduate symposium at William and Mary
banana
fries with mustard and ketchup from five guys
almost 1/2 a a bag of kettle salt and vinegar chips
beer sam adams pilsner (the tanker) at movie tavern
lots of belle’s kalamazoo stout
brown rice and red curry (frozen peas, carrots, fresh broccoli, fresh green beans, tofu)
salad with green beans, red onion, chickpeas, canned beets, garlic, lemon juice, s and p, orange juice baked tofu
oatmeal with tahini, sea salt, pear, almond milk
celery-spinach-beet juice at the house of my new boss
flour tortilla with black beans, raw suncheeze, spinach, salsa huichol; small navel orange; cinnamon teddy grahams
empire apple
dinner at a friend’s: muscat grapes; salad with lettuce, grapes, purple carrots, balsamic vinegar; roasted bell peppers stuffed with quinoa, black beans, and minced veggies; pineapple; ghirardelli semisweet chocolate chips; meantime ipa (vegan?)
2 slices of raisin toast with tofutti cream cheese. oj. feels like home!
half a slice of AMAZING vegan pizza from ians pizza in wrigleyville. emily, this is light years ahead of whole foods, we have to get some when you come home!!!!
dinner at penny’s noodles in wicker park: veggie bowl (marinated tofu, rice noodles, typical pad thai toppings)
breakfast: raspberry ginger cereal with soy milk; coffee
lunch: leftover kalamata/tomato pasta; sandwich with multigrain bread, red pepper + eggplant spread, Earth Balance, lettuce, tomato, and sesame garlic tempeh
dinner (resembles lunch..): sandwich with multigrain bread, red pepper + eggplant spread, Earth Balance, lettuce, tomato, and last of dumpstered Tofurkey with stuffing
sour Mamba (thanks Stacey! It wasn’t gross like we thought it would be. Just like regular Mamba but slightly sour and less sweet at the end.)
Arrogant Bastard ale (may or may not be vegan) at Soda bar
rice crackers
this is a disgusting day of food
a ton of cashews (about 1/2 a tin), pesto pasta, samples of stacy’s naked pita chips, nonpareills from marvelous market, frozen vegetables
an entire bag of stacy’s naked pita chips, belle’s kalamazoo stout
white rice with soy sauce, black beans and frozen veggies
grapefruit; toasted walnut-pecan bread
last multigrain tortilla with last of the baba ganoush (that worked out well), pan-fried chickpeas, spinach; carrot sticks; small navel orange
small jonathan apple; mareblu naturals pecan trailmix crunch
butternut squash, quinoa, steamed collard greens with coconut-peanut sauce; grapefruit; dried pineapple
assorted chocolate-covered things from heb bulk
leftover yellow curry
handful of almonds
whiskey ginger
lentil soup (carrots, onions, french lentils with a bunch of herbs and a bit of curry powder) and my first attempt at baba ganoush. i basically just roasted a couple of eggplants and threw it in a blender with tahini, lemon, and salt. next time i would add paprika, cumin, and garlic too. it still turned out pretty well–i had no idea it was so easy!
another whiskey ginger
breakfast: ginger-raspberry cereal with soy milk; espresso
lab lunch at Patsy’s: spaghetti al pomodoro e basilico; garden salad with tomatoes and olives
lab meeting snacks: grapes and strawberries
dinner: pasta adapted from the “orecchiette with cherry tomatoes and kalamata tapenade” recipe from Vegan with a Vengeance; sauteed spinach with garlic and olive oil; Delirium Tremens
half of ABC lemon poppyseed cookie for dessert; last few spoonfuls of homemade vanilla soy ice cream
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