banana and salty oatmeal
starbucks coffee soy latte
a ton of kale salad
pesto pasta
nonpareils from marvelous market
cashews
March 25, 2010
emily
toasted pecan-walnut bread
multigrain tortilla with baba ganoush, pan-fried chickpeas, spinach; carrot sticks; small navel orange; cinnamon teddy grahams
coconut red lentil soup, brown rice, steamed collard greens; fireman’s 4 blonde ale
cubano (espresso + cinnamon) soft serve at toy joy
sweet potato fries with spicy chipotle dipping sauce and another fireman’s 4 at kerbey lane cafe
marcy
carrot-zucchini-tahini muffins from freezer with earth balance
pb&j
coconut green tea at istria cafe
half a banana
yellow curry from thai uptown, pretty good!
March 24, 2010
katherine
breakfast: oat flakes with soymilk; coffee
lunch: toasted sesame bagel with green olive Tofutti cream cheese from Giant Bagel Shop; banana; Boston chocolate chip cookie (I hadn’t had a Boston cookie before… it was good. It reminded me of Grandma’s brand cookies, which I used to eat in middle school)
snacks at Oberlin at the Met: tiny pickles with mustard; slightly steamed veggies (broccoli, asparagus, carrots); red wine (may or may not be vegan)
dinner: sandwich with multigrain bread, Polish roasted red pepper and eggplant spread, Earth Balance, lettuce, and dumpstered Tofurkey with stuffing (still going..)
stacey
breakfast: salty oatmeal
lunch: fake chicken and beef and broccoli from whole foods, sweet potato, broccoli
snack: joanna bought chocolate nonpareils from marvelous market
dinner: kale salad and leftover tamle from ny, chocolate cookies from erica
emily
grapefruit; walnut pecan bread
multigrain tortilla with baba ganoush, chickpeas pan-fried in olive oil, spinach; carrot sticks
jonathan apple; mareblu naturals pecan trailmix crunch
roasted butternut squash, quinoa, collard greens, coconut-peanut sauce from 1000 vegan recipes. i’ve only made two things from this cookbook so far, but both have been excellent; i licked the bowl of the food processor after making this sauce! i won’t post the recipe but i’ll give you a hint: coconut milk, peanut butter, green onion, garlic, ginger, soy sauce, lime juice, brown sugar, sriracha (subbed for cayenne)
dried pineapple
decaf soy latte at flightpath. super cute, quiet, and they don’t charge extra for decaf OR soy milk
small navel orange
marcy – tucson/chicago edition
emily’s Oatmeal Supreme
ezekiel sesame toast with pb and h
more tjs chips
tortilla with beans, rice, salsa from airport
plane snacks: pretzels, puffy ritz crackers, peanuts
amy’s breakfast burrito
March 23, 2010
katherine
breakfast: oat flakes with soymilk; coffee
lunch: TLT from Karen’s on Astor (really good TLT); mandarin orange
snacks: lemon poppyseed bread, also from Karen’s on Astor; split order of fries from Nathan’s (pending vegan confirmation)
dinner at Taboon: pretty much everything that was vegan on the menu… hummus with bread (they said the bread was vegan); falafel appetizer with pickled mango sauce; Taboon salad with bulghur wheat, frisée, arugula, romaine, eggplant, tomato, fresh cilantro; an apple cider cocktail with apple vodka, cranberry, and apple schnapps (schnapps may or may not be vegan); red wine (may or may not be vegan); a really harsh dessert drink (may or may not be vegan)
snack: “Crazy Cores” Skittles (thank you Stacey!!!)
stacey
breakfast: salty oatmeal and coffee with soy milk from marvelous market
lunch: leftover garden blend chipotle
free cone day at ben and jerry’s. sorbet no cone, not sure if the cone is vegan. sorbet is
mamba
cheese sandwich (follow your heart brand)
emily
grapefruit; toasted pecan-walnut bread
flour tortilla with black beans, raw suncheeze, avocado, spinach, salsa huichol; small navel orange; cinnamon teddy grahams
coconut lentil soup, brown rice, steamed kale
medjool date, dried pineapple, dried ginger from fiesta bulk aisle
marcy – tucson edition
emily f.’s super wheaty hearty cereal with ricemilk and sliced banana. oj.
leftover mac and cheese. oh! i forgot to mention that we put collard greens in it!
more tj’s chips
dinner at vila thai cuisine. i got ginger garden and ate a good amount of emily’s green curry as well.
don’t let the relative brevity of this list fool you–i ate a lot of food today
March 22, 2010
katherine
breakfast: coffee; vegetable biscuit from Babycakes (thank you Stacey.. it was delicious!!); blueberries, strawberries, and mandarin orange slices
lunch: leftover sweet potato home fries; beet salad; Tofurkey from Rosalie’s
dinner: leftovers meal… pancakes with maple syrup; Tofurkey; leftover roasted beets; leftover sweet potato home fries; salad with Romaine, vegan cheese, and Goddess dressing
homemade vanilla soy ice cream with 365 brand’s (Whole Foods) vegan chocolate chips
stacey
breakfast: salty oatmeal and world peace tea from teaism
lunch: Garden Blend burrioto from Chipotle
snack: baked lays. has anyone had these recently. they tasted nasty, leftover soba noodle soup and mamba
dinner: Follow Your Heart cheese sandwich
emily
walnut-pecan bread
multigrain tortilla with baba ganoush (made from the recipe posted by katherine! i added a ton of paprika), chickpeas, spinach; carrot sticks; small navel orange
coffee from the coffee shop inside the main campus library; small jonathan apple; mareblu naturals pecan trail mix crunch
leftover coconut red lentil soup, brown rice, steamed kale
assorted dried fruits from heb bulk (strawberries, medjool dates, mango)
cinnamon teddy grahams. they are vegan and the cinnamon-flavored ones do not contain honey. they do contain natural flavor, so perhaps after i finish this box of them i’ll write to nabisco and try to find out if it is dairy-derived. they are a good source of calcium, iron, and zinc!
marcy – tucson edition
ezekiel sesame bread with pb and honey. oj.
generally i’ve been regarding this visit as a sort of cleanse since emily eats really simply and healthfully, but while she was at work i snuck out and bought some dark chocolate haystacks from the food coop in tucson
more avocado nourishment with graham cracker
bites of emily’s carrot
chips and homemade hummus (the usual ingredients except emily also adds red wine vinegar)
vegan mac and cheese from the recipe emily c. sent us. it turned out great! thanks, em.
March 21, 2010
katherine
last few bites of raw kale salad
rooftop brunch with Stacey, Rosalie, and Michael: beer pancakes (click for the recipe… they turned out super fluffy this time. made with Żywiec porter) with homemade vanilla ice “cream,” chocolate chips, strawberry slices, and maple syrup; fresh strawberries, blueberries, and mandarin oranges; sweet potato home fries (followed “home fries” recipe on the recipe page, substituting sweet potatoes, and adding garlic with the onion, plus paprika); fried slices of mushroom pâté from Twin Oaks (yum!); almond milk latte; the remaining 4.9oz of porter
adapted from this recipe, which is seriously awesome.
- 3 c flour
- 1/4 c sugar
- 4 T baking powder
- 1/4 c Earth Balance, plus more for frying
- 2 T corn starch
- 1.5 c (1 12oz bottle) beer
- 1.5 c soymilk, plus a splash to mix with corn starch
- fruit or chocolate chips (optional)
Mix flour, sugar, baking powder together in a large bowl. Cut in Earth Balance (either with a knife or fork, or just by kneading it in with your hands). Prepare replacement for egg by whisking the corn starch with a splash of soy milk. Add this corn starch/soy milk mixture, the beer, and about 1c soy milk to the dry ingredients. Mix, leaving some clumps. Add the rest of the soy milk if necessary (depending on the thickness of the batter. it should be quite thin.) Add optional fruit or chocolate chips to batter.
Heat a stick-free or well seasoned pan on medium-high heat. Once hot (dribbled water should sizzle), add 1/8-1/4 tsp Earth Balance. It should melt and sizzle quickly. Before it has spread out very far, scoop about 1/3c batter into the middle of the melting Earth Balance. Flip pancakes once most of the bubbles that form on top have popped. Serve quickly, with syrup, fresh sliced fruit, ice cream, or other toppings.
espresso at Gimme! Coffee
dinner at Pukk: portions of green curry with mock duck; tamarind tofu; black bean ginger “chicken”; brown rice
drinks at Pacific Standard trivia night: Kelso WTF IPA; a few sips of He’Brew Lenny Bruce IPA (both may or may not be vegan)
stacey
last few bites of raw kale salad with vegan feta cheese. The cheese was really good. Katherine, what is the brand?
rooftop brunch with Katherine, Rosalie, and Michael: beer pancakes with homemade vanilla ice “cream,” chocolate chips, strawberry slices, and maple syrup; fresh strawberries, blueberries, and mandarin oranges; sweet potato home fries (followed “home fries” recipe on the recipe page, substituting sweet potatoes, and adding garlic with the onion, plus paprika); fried slices of mushroom pâté from Twin Oaks; almond milk latte
dinner at Pukk: portions of green curry with mock duck; tamarind tofu; black bean ginger “chicken”; brown rice
snack on the bus home: Mamba candy
emily
grapefruit; walnut pecan bread
mission tortilla with black beans, raw suncheeze, avocado, spinach, salsa huichol; small navel orange
farmer’s market carrot; grapefruit; cashew-agave raw revolution bar
coconut red lentil soup, brown rice, steamed kale; steamed plantains sprinkled with turbinado
assorted dark chocolate-covered things from the bulk bins at central market. for some reason the dark chocolate that covers the pecans and cashews is vegan, while the dark chocolate that covers the walnuts is not. i noticed this while placing a non-vegan dark chocolate-covered walnut in my mouth, and i promptly removed it and threw it away!
republic of tea’s chocolate pecan red tea
marcy – tucson edition
emily f.’s Oatmeal Supreme with banana, cinnamon, pb, rice milk (emily has rekindled my love for rice milk)
avocado nourishment with homemade graham crackers
homemade hummus (really more of a tapenade because the blender wasn’t cutting the mustard) with more tj chips. 2 bites of emily’s carrot
gin and tonic at sky bar, where emily f. drew my portrait
leftover sweet potato slices
homemade pizza: emily made the crust from joy of cooking and i made a red sauce with onions, red wine, canned tomatoes, and herbs. we put summer squash, weird mushrooms and tofu crumble (tofu, mustard, turmeric, soy sauce) on top.
March 20, 2010
katherine
AM snacks: strawberry liquorice; soy latte
brunch at Papacitos: 1/2 Long Island burrito (vegan breakfast burrito with broccoli, tempeh, potato, vegan sour cream and cheese, etc); 1/2 vegan tamales (with soyrizo and excellent eggplant-tahini-chili sauce); vegan bloody mary
snack at some point in the day: 1/3 of an ABC lemon poppyseed cookie
snacks at Rosalie’s house: dumpstered Tofurkey (somehow, in Rosalie’s co-op of 14 people, not a single one liked the 3 or 4 Tofurkeys that they dumpstered, so she insisted that I take them off their hands. Seriously, they had cooked it 5 days prior and it was hardly touched. 14 people! Is tofurkey that bad?); homemade french fries cooked in vegetable oil and dipped in vegan mayonnaise with garlic, salt, and pepper; Brooklyn Brewery beer (a bit of the IPA, Brooklyn lager, and ’55 Pennant ales, all vegan according to Barnivore. The pennant was the favorite)
dinner at Bedouin Tent: freshly made pita with beet salad, lentil+bulghur salad, walnut+chickpea salad, hummus, stuffed grape leaves
drinks on roof with Dan and Adrian: Hevelius Kaper beer (may or may not be vegan); a sip of Olde English (“)
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