breakfast: apple with peanut butter

lunch: leftover Chipotle from wednesday (see yesterday’s post) and leftover pad se-eu (without egg, fish sauce, oyster sauce) from Bambu (see yesterday’s post)

snack: I made pumpkin spice muffins with some of the pumpkin puree I made earlier this month.  The muffins are pretty gross.  I was really tired while cooking and didn’t realize that the recipe I used was low fat (i.e no oil or butter).  They also could have use more sugar.  Click here for the recipe, but beware: you need to add fat!

dinner: I made veggie paella with Shelley and Eva.  I didn’t taste like traditional paella (at least not how I remember paella), but it was good. Click for more information

snack: a second pumpkin muffin.  I smeared it with earth balance and cinnamon sugar- it tasted much better

drink: Pilsner. I just realized I haven’t written to the company to confirm it’s vegan. Barnivore says it is.

spelt blueberry muffin (see previous); grapefruit

argo vanilla rooibos tea; kashi blackberry graham cereal bar

whole foods’ bakery everything bagel with spinach and homemade horseradish hummus; pink cara cara navel orange; whole wheat fig bar from vegan cookies invade your cookie jar

handful of mareblu naturals trail mix crunch; handful of kumquats

baby carrots and out to lunch chipotle-sun dried tomato hummus; central market organics blue corn tortilla chips and homemade horseradish hummus

pizza: spelt-rosemary crust topped with five minute tomato sauce, mushrooms, zucchini, avocado, tomato, crumbled tofu, basil, sage; chianti (i forgot to note the name); kumquats

breakfast: oatmeal with bananas, pb, cinnamon, salt, brown sugar, soymilk

dinner: leftover gallo pinto, spinach salad with vinagrette. glass of 3 buck chuck (red)

banana bread

brunch: 3/4 of a Chipotle “garden blend” burrito.  I bought the burrito on 1/21, but did not eat it because my office ended up ordering pizza for luch.

dinner: Chinese takeout from Bambu.  I ordered Pad Se-Eu and Moo Shoo Vegetables without egg, oyster or fish sauce

breakfast: none

lunch: leftover greens from sadza ne muriwo without the sadza and an entire pizza from Alberto’s (veggies, no cheese).  It’s pretty good pizza, but not cheap.  There are better places in the area for vegan pizza.  I had Alberto’s because my work ordered it.

dinner with Eva: Mustard and turnip greens sautéed  with onions, garlic and a little soy sauce. Baked sweet potato fries with a lot of oil and garlic (very good but a little oily).  This was the first time I have ever had mustard and turnip greens.  They are very good.
drinks: 2.5 Budweisers.  I previously emailed the company to confirm which of their products are vegan.

breakfast: honey-os with soymilk, oj (i think i ate the last of my honey-os, so stay tuned for a different breakfast tomorrow)

lunch: last of the fried tofu and salad

snack: ants on a log

dinner: potluck! a lot of people accommodated my veganness, which was great, so i ate too many different things to post here. instead, i’ll just talk about the thing that i brought: inspired by a side dish at irazu, i decided to attempt gallo pinto, a variation on rice and beans. Click for the recipe.

oh, i also tried turkish delight for the first time tonight. i thought that it was pretty gross and almost spit it out, but half an hour later i ate some more. i thought it was gross the second time too. so, not sure what to make of that, but glad i have you guys here to share that experience with.

drinks: a couple gin and tonics with lime

blueberry spelt muffin (see yesterday’s post); twinings sunset rose red tea

central market brand organic honey-sweetened peanut butter and central market brand strawberry preserves on rudi’s organic bakery spelt bread; baby carrots

everything bagel from whole foods’ bakery; heirloom navel orange; kashi blackberry graham cereal bar; handful of crystalized ginger pieces

leftovers: kale, quinoa, black beans with the last of the carrot-tahini dressing; central market organics blue tortilla chips dipped in out to lunch chipotle-sundried tomato hummus; grapefruit

breakfast: honey-os w/ soymilk, oj

lunch: pb&j, kettle chips with salt and black pepper

dinner: hummus veggie wrap from cedars, which i believe we already linked to earlier. comes with incredibly greasy fries, salad. i ate half and took a break for an hour and then ate the other half!

breakfast: Cheerios with Trader Joe’s soymilk, coffee

lunch: leftover rice and tofu from yesterday’s dinner; leftover chickpea+artichoke heart+olives+roasted red pepper

snack: pretzels dipped in Tofutti cream cheese (tastes like pretzels dipped in Tofutti cream cheese!)

dinner: fajitas (tortilla, vegan refried beans, avocado, sauteed onion+pepper+broccoli, lettuce, tomato)

frothed soymilk and almond milk mixture with mint tea (simply steep the tea bag in the frothed milk. thank you to Stacey’s mom for the idea)

breakfast: none, I didn’t have time (a poor start to the day)

lunch: leftover sadza ne muriwo (see recipe from 1/14/2010).  I REALLY recommend making this.  It is amazing.  Thanks Crispen!

snack: banana, grapes, I finished the box of wheat thins (there were only a few thins left)

dinner: Marmalade tofu with lemon pearl couscous and broccoli (based off this recipe).  I think baked tofu is my favorite way to eat tofu.  If you have any good baked tofu recipes you should let me know.  Katherine, made an amazing marinade right before Thanksgiving.  Katherine, do you remember what you put in it?

desert: I made pumpkin muffins with Erica (my housemate).  The pumpkin puree was from the pumpkin I baked last week.  Erica liked the muffins, but I didn’t so I am not going to post the recipe.

snack: pumpkin seeds

breakfast burrito: mission tortilla, amy’s traditional refried beans, avocado, spinach, salsa huichol; grapefruit

batter for black and white cookies from vegan cookies invade your cookie jar. i’m not sure what i did wrong but the actual cookies turned out really weird!

leftover dal + spinach

super sweet and delicious heirloom navel orange from central market

kale, quinoa, and black beans with leftover carrot-tahini dressing; texas valencia orange

spelt blueberry muffin, recipe from the babycakes nyc cookbook; blueberries

breakfast: honey os (because i scoff at the plight of bees), soymilk, oj.

lunch: that salad (did i mention that i’m putting a homemade balsamic vinaigrette on it? it’s balsamic, olive oil, stone ground mustard, s/p) , that tofu, that bbq

obligatory purchase at coffee shop in which i was studying: green tea @ third world cafe. this place has a few viable vegan options, but it’s ridiculously expensive ($9 for some hummus and vegetables!!)

snack: a banana and half of a grapefruit izze pop (in texas we would call it an izze coke) that my professor was kind enough to share with me

dinner: shepherd’s pie!!!!!!! also a masala burger

dessert: dried cranberries, chocolate chips, almonds in peanut butter