soy latte made by Michael (thank you!)

oatmeal + tahini + sea salt + diced pear + sesame seeds, yum

mission tortilla with black beans, raw suncheeze, avocado, spinach, salsa huichol; small navel orange

coffee from favorite central market bulk beans

my housemate and i filed our tax returns this afternoon, and as breaks we baked walnut-pecan bread (adaptation of wild black walnut bread from unplugged kitchen) and two kinds of brownies, cinnamon and mint. we made two batches of brownies because the recipe uses okara (a byproduct of home soy milk-making) and we had a bunch to use up. we will definitely put some of these in the freezer and not eat them all over the next couple of days…!!

coconut red lentil soup; brown rice; steamed kale with sea salt

mint brownies; hazelnut rooibos tea

bands i saw today: she & him. end of sxsw!

morezucchini-carrot-tahini muffin

2 tjs masala burgers on ezekiel bread. tj’s soy flax chips. bit of emily’s carrot

a single bite of the most disgusting candy i’ve eaten in recent memory. i think it was dolphin brand? it was bad to begin with but also old and vaguely minty-tasting. but vegan!

homemade graham crackers from emily c.’s recipe (sent in a letter to emily f.!)

homemade avocado “ice cream” (i had yet another ice cream maker fail [i don't understand why this always happens to me ): ] so we struggled a bit with the terminology for the food product we actually made. we were calling it avocado nourishment for a while but then we moved it from the freezer to the fridge and it became perfect pudding consistency! so whatever) Click for the recipe.

several handfuls of cooked chick peas

quinoa and sweet potato slices roasted with olive oil, s/p

glass of rice milk

raisin toast with eb. oj.

dr braegers burger on tjs ww english muffin with homemade pesto. WAY too many greens, something which i might not have believed possible before this experience. i ate about 2/3 a bunch of curly kale in a single sitting and regretted it for the rest of the day. live and learn! know your limits!

several muffins adapted from the vegan planet zucchini-tahini bread recipe. i made it muffins and added carrot, using 2/3 white whole wheat flour and 1/3 white. these turned out great! i’m assuming we all have vegan planet so i won’t post the recipe…

plane snacks: sprite, ginger ale, peanuts, pretzels, crackers.

breakfast: oat cereal with soymilk; coffee

lunch: leftover squash soup; pita chips

snack: vegan fruit snacks

at NYU worm meeting: Corona; tortilla chips and salsa; potato chips

dinner: pasta with tomato sauce; praline ice “cream”

I ate a lot today and I could keep on eating…too bad i’m slightly drunk and tired

breakfast: coffee with soy milk from Marvelous Market

lunch 1: leftover chickpea salad; a watermelon Dum Dum; an apple

lunch 2: leftover soba veggie soup, raisins

dinner: whole wheat pasta with store bought tomato sauce and melted Follow Your Heart cheese.  broccoli.

desert 1: lots and lots of Mamba candy

desert 2: Ghirardelli semi sweet chocolate chips

drinks: dog fishhead raison d’etre beer and milwaukee’s best

vegetable soup from Potbelly’s (it’s good) and 2 packs of oyster crackers (no oysters were injured in the making of these crackers).  I had the manager show me the ingredients for the veggie soup and it is vegan (at least at the store by my work- Dupont Circle).

I made the chickpea salad from By Any Greens Necessary.  I varied the proportions and used dried basil instead of fresh.  It was pretty good, but I don’t know if I like my chickpeas creamy (unless I making vegan chicken/ tuna salad or something like that).

peanut butter sandwich

cotton candy flavored Dum Dum

soba vegetable soup Click for the recipe.

an apple and a few grapes

toasted raisin bread with peanut butter; grapefruit

couple of free magic hat almost pale ales (kind of gross), free nadamoo coconut milk ice cream in mint chip (this is my very favorite vegan ice cream), free raw revolution bars in 4 flavors all at the brooklyn vegan day party; vodka and pomegranate izze at the paste magazine day party

mini everything bagel with last of sun-dried tomato hummus and white bean tapenade, spinach; grapefruit; dried pineapple; tangerine

pearl beer (“tastes like a weaker version of budweiser,” wikipedia) while watching some crappy band at the lustre pearl, a really cute bar

dinner at the g’raj mahal, an adorable upscale trailer/outdoor restaurant near the river and definitely the best indian food i’ve had in austin. potato samosas with coconut and tamarind chutneys, paratha, rice, baingan bharta (always my favorite; this version was perfectly spicy and smoky), aloo gobi

ibarra mexican hot chocolate, prepared with original unsweetened almond breeze almond milk

raisin toast with earth balance. oj.

last of the palak panir. last of the lemon cake.

apple slices sprinkled with lemon juice.

you guys i know this isn’t strictly food related but i played tennis for the first time this spring!!

some EXTREMELY disappointing seaweed and tamari ricecakes. this is what i get for shopping when i’m hungry. skittles.

flatbread ‘pizzas’ with pesto (see posted recipe, except i used toasted sunflower seeds and cashews as the base), tomato slices, tofu (baked with basalmic, tamari, pepper, dried basil, parsely, oregano, tarragon). last bit of a chocolate bar from a long time ago.

breakfast: one piece pecan multigrain toast with Earth Balance and another piece with Tofutti cream cheese; coffee

lunch: sandwich on pecan multigrain bread with Tofutti, asparagus tapenade, egg tofu, and tomato

dinner at Papacitos: vegan seitan asada burrito ($5 from 4-7pm); sangria ($5 from 4-7, may or may not be vegan); Tecate ($2 “)

more bits of praline (they didn’t turn out… never fully hardened. basically buttery sugar with the consistency of cookie dough); piece of toast with asparagus tapenade

breakfast: banana and salty oatmeal

lunch: leftover veggie soup (see last night’s post) and leftover b salad.  too bad I don’t have a camera with me- everything was very colorful.

dinner: 2 peanut butter sandwiches, Follow Your Heart vegan cheese sandwich and a taste of a  chickpea dish (I will post the recipe tomorrow)

grapefruit; banana oat bar from freezer

multigrain tortilla with sun-dried hummus, white bean tapenade, spinach; small navel orange; spelt zucchini muffin

jonathan apple; mareblu naturals cashew crunch

one last serving of split pea soup i found in the back of the freezer (recipe originally from the vegan table) with salsa huichol and last piece of molasses beer bread; graham crackers made by my housemate

almond milk and newman Os

fresh ginger tea

raisin toast with last of my tofutti cream cheese ):

palak panir leftovers. flatbread with sabra olive hummus (i really hate this variety, i’m not even sure i’ll be able to finish the container). lemon cake.

chipotle burrito (mild salsa only, with fajita stuff [duh])

ginger lime rooibus from noble tree

vegan chocolate cupcake from molly’s cupcakes (they usually have at least one vegan cupcake, it’s a good place to go if you’re having a cupcake munchie)

too much amazing(ly cheap) sangria at moody’s pub, which is officially my favorite bar in chicago–sorry, delilah’s. also some crispy greasy onion rings.

breakfast: leftover steel cut oats with banana and soymilk; coffee

lunch: sandwich with homemade pecan multigrain bread, tomato, red onion, and leftover egg tofu; leftover romaine salad with avocado, red onion, tomato, and Annie’s lemon & chive dressing; Mamba

ABC lemon poppyseed cookie (today’s excuse was that it was raining)

dinner: brown rice; stir fry with tofu, red onion, green beans, bok choy, red bell pepper, cashews, ginger, vegetarian oyster sauce, Sriracha, sesame oil, salt and pepper; steamed broccoli

many tastes of praline batter while making pralines (will post recipe tomorrow, since I’m using them to make ice cream)

breakfast: banana

lunch: b salad (see recipe postings for description) and a taste of my housemate’s vegan fried rice

snack: I finished the nonpareils from Marvelous Market. coffee with soymilk from Marvelous Market

pre dinner snack: toast with peanut butter

dinner: vegetable soup with lentils and homemade croutons.  The soup needed more flavor so I am not going to post the recipe, but I will tell you what was in it. It had carrots, parsnips, celery, lentils, mustard greens, spinach, red onion, and garlic.  The only flavoring was veggie bullion, fresh thyme and bay leaves.  to make the croutons I used my leftover whole wheat bread and bread Joanna had bought several weeks ago from Marvelous Market.  I tossed the bread bread in olive oil, salt and fresh thyme and then cooked it in the toaster oven on low heat for about 10 minutes.