January 24, 2010

katherine

January 24, 2010 - .  

brunch: coffee; toasted everything bagel with Tofutti cream cheese, avocado, onion, and sliced cherry tomatoes

cucumber slices, celery, carrot sticks, avocado, rice, wine crackers, whiskey, and Sparks during Jets game

dinner (at Kampuchea in Manhattan, NY): pickle plate appetizer, vegan entree (there was nothing vegan and hardly anything vegetarian on the menu, but the cook made some stewed tomato, kale, and eggplant served with jasmine rice), “Bamboo Train” drink with tequila, cucumber, agave, lime, maraschino, and absinthe.  I didn’t ask if the tequila had a worm; can I blame it on the tequila?

at White Rabbits show: sip of Sierra Nevada (vegan)

stacey

January 24, 2010 - .  

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

entreeI don’t have a recipe to share, but here is a list of what we included: saffron (thanks Shelley!), bell pepers, garlic, onion, white rice, veggie broth, artichoke hearts, tomatoes, cumin, tumeric, chili flakes, paprika, chicken seasoning (doesn’t actually have chicken in it), salt and pepper.

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.

emily

January 24, 2010 - .  

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

marcy

January 24, 2010 - .  

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

January 23, 2010

katherine

January 23, 2010 - .  

lunch on another sleeping-til-noon Saturday: coffee, sandwich with (are you ready for this?) bread, peanut butter, banana slices, agave nectar, and dark chocolate chunks

pretzels

snuck into Crazy Heart: cup of coffee

dinner at Japan Inn (Bronxville, NY): miso soup (with non-fish base), agedofu (deep-fried tofu; need to specify without bonito), avocado roll, vegetable spring roll, Sapporo beer (vegan according to Barnivore.  Also, according to the Sapporo USA website (so perhaps only relevant to what is brewed in the USA):

Q. Is Sapporo Beer suitable for vegans?
A. Yes. No animal products are used in the production of Sapporo’s beers.

However, they also say:

Q. Is Sapporo made from fish?
A. NO!! You can’t brew beer with fish.

which makes me think they aren’t necessarily considering isinglass (fish bladder) that is often used in beer clarification.  Hopefully that means they don’t use it themselves.)

stacey

January 23, 2010 - .  

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

emily

January 23, 2010 - .  

breakfast burrito with amy’s traditional refried beans, fried potatoes, spinach, avocado, salsa huichol; grapefruit

finished off the leftover dal, livening up the last serving by adding avocado and sriracha (click here for an interesting nytimes article about sriracha)

leftover bennu coffee and kim’s magic pop (video about kim’s magic pop). i have this new thermos which is totally amazingly leakproof. this is great because i usually want about half a cup of strong-brewed coffee shop coffee; when it’s in my thermos, i can take the rest home and microwave it later instead of wasting it, and i also get two different caffeine buzzes for my $1.50!

gala apple

i made my favorite salsa for a potluck and also brought kumquats and dessert: nadamoo (local company, vegan/gluten-free ice cream made from coconut milk, brown rice, and agave) in coconut flavor with mangos, strawberries, and fresh mint on top. other people made guacamole, mexican-style rice, and a delicious salad with several different kinds of citrus mixed with red onion and mint. i also had two IPAs and can’t remember the name of either!

marcy

January 23, 2010 - .  

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

lunch: spinach salad and a smart dog wrapped in bread with katsup

dinner: @ the counter burger, home of my favorite vegan burger in chicago. they also have amazing sweet potato fries! one note thing to know about counter burger: they put butter on the bun, so you have to specifically say no butter. apparently a lot of places do this, so if you’re getting a veggie burger you might want to ask about it. anyway, my burger had grilled onions, cranberries, greens, tomato, and sauteed mushroom on top, and came with a soy ginger glaze.

snack we snuck into the movie theater: reed’s ginger brew (so good! my first time having it) and homemade banana bread which i’m not going to link to because it turned out super dense, just like my banana bread always does. does anyone have a solid banana bread recipe which does not produce a block of cement?

January 22, 2010

katherine

January 22, 2010 - .  

breakfast: coffee; vegan and gluten-free strawberry and peach muffin from Karen’s on Astor (I was skeptical, but this muffin was AWESOME.  next time I’ll ask them what kind of flour they use.)

lunch: leftover ziti and spinach

snack: half of a scallion pancake, pretzels

dinner: quesadillas with flour tortillas, vegan mozzarella cheese, Smart Ground Mexican Style vegan ground “meat”, cherry tomatoes, onions, and hot sauce; guacamole (just avocado, cherry tomato, onion, lime, cilantro, salt, and pepper); bok choy and garlic sauteed in olive oil; Lake Superior Brewing Company “Sir Duluth Oatmeal Stout” (may or may not be vegan; pending email clarification), Dogfish Head 90-minute IPA (vegan)

stacey

January 22, 2010 - .  

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.

emily

January 22, 2010 - .  

spelt blueberry muffin (see previous posts); texas valencia orange; twinings red bush tea

toasted everything bagel from whole foods’ bakery; leftover dal + spinach. i need to get back into cooking-for-one mode so i don’t continue to end up eating the same thing for a week!

house coffee at bennu

leftover quinoa and black beans tossed with freshly steamed chard and plantains; shiner bock (vegan according to barnivore). click here to read about steaming plantains.

sidein my experience, the most common way to prepare plantains is slicing and pan-frying. this is a lower-fat alternative based on preparation of a certain kind of banana found in southeast asia that gets really sweet when steamed. i boiled water in a pot, sliced the peeled plantain in thick slices into a steamer basket, and let them steam until each slice was tender all the way through–just a few minutes. the longer they steam the sweeter they get. eat them plain as a snack, seasoned with sea salt (brings out the sweetness), sprinkled with brown sugar, or tossed with lightly seasoned beans, grains, and/or veggies. this time i added beautiful organic red chard to the pot to steam with the plantains, waited until both the chard and the plantains were intensely colored, and used them to liven up some leftover black beans and quinoa, along with a sprinkle of sea salt. note: steamed plantains do NOT make good leftovers because they get very slimy.

peanut butter blondies from vegan cookies invade your cookie jar, substituting dark chocolate chips for the peanuts sprinkled on top; homemade soy milk

marcy

January 22, 2010 - .  

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.

side

  • cooked rice
  • cooked black beans
  • tons of minced garlic
  • tons of minced ginger
  • yellow onion, finely diced
  • green pepper, finely diced
  • cumin
  • oregano
  • chili flakes and/or cayenne and/or chipotle
  • tomato paste
  • diced cilantro (cilantro haters could probably use parsley)
  • lime juice

heat oil in a pan (i used canola because i wanted the garlic and ginger to get a little crispy). add the garlic and ginger, fry till brown, then add the onion. after a minute or two, season with cumin, oregano, whatever form of chile you’ve chosen, and some salt to help the onions sweat. cover, stirring occasionally, until onions are soft. add a little more oil if you want the dish to be a bit crispy, and then the rice, beans, and tomato paste. sautee uncovered until the tomato paste mellows out a bit, and add the lime and cilantro just before you take the dish off the heat.

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

January 21, 2010

katherine

January 21, 2010 - .  

coffee on train

breakfast at Think Coffee: vegan cupcake (Emily and Marcy, I am confident in labeling this a cupcake. No fruit or other nonsense, major frosting, and sprinkles), double espresso

lunch: leftover chipotle rice with corn and barbecue tofu; leftover artichoke, chickpea, olive, and roasted red pepper dish

dinner (delivery from Joe’s Fleetwood Pizza): ziti with tomato sauce, spinach and garlic sauteed in olive oil

glass of Paraduxx red wine. May or may not be vegan; pending email confirmation.

stacey

January 21, 2010 - .  

breakfast: banana

lunch: an entire pizza from Alberto’s.  I left off the cheese and had peppers, onions, mushrooms and olives.  It was not cheap, but work bought it for me.  The person I spoke with at Alberto’s told me that there is no eggs or dairy in their sauce or dough.

snack: grapes, another banana

dinner: lots and lots of popcorn.  I had regular popcorn and the black kernel kind.  I added nutritional yeast and braggs to it (thanks Owen).

snack: leftover isreali couscous with baked tofu (see previous recipes)

update: I emailed Unibroue (who makes Maudite beer which I tried on 1/15/2010) to find out if their beer is vegan. Click for their response.

drink
Dear Stacey,

Thank you for your interest in Unibroue and its products.

In response to your inquiry, we are happy to attest that no animal ingredients are used in Maudite or in any of our beers (except for Honey in our U Miel brand).

Cheers,
Lyne Brochu
Sleeman Unibroue Inc.

I also emailed Budweiser to find out about their beer. Their response.

drink
Stacey,

Thank you for taking the time to write and ask about Budweiser.

Anheuser-Busch beers are brewed around the world using water, yeast, barley malt, hops and cereal grains (such as rice, corn, or sorghum).

None of our Anheuser-Busch brewed beers or other products contain any animal ingredients (such as milk, eggs, etc), or process aids such as isinglass or gelatin, except for Michelob Honey Lager and Michelob Honey Wheat, which use real honey, and Budweiser and Bud Light Chelada, which contain Clamato.

Stacey, thanks again for your interest.  We hope that this information is helpful!

Your Friends at Anheuser-Busch
Customer Relationship Group
1-800-DIAL-BUD (1-800-342-5283)

emily

January 21, 2010 - .  

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

marcy

January 21, 2010 - .  

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!

January 20, 2010

katherine

January 20, 2010 - .  

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)

stacey-ummm…did I really learn a lesson?

January 20, 2010 - .  

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

emily

January 20, 2010 - .  

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

marcy – eating pretty much the same thing as yesterday

January 20, 2010 - .  

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

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