January 9, 2010

katherine

January 9, 2010 - .  

breakfast (well, i woke up at 12:30. brunch?): big bowl of Joe’s O’s with soymilk (both from Trader Joe’s), strawberries, coffee (beans from Gorilla)

snack at Brooklyn Bread cafe: half of a toasted poppy bagel with Tofutti Cream Cheese

dinner cooked by Jeanne: cous cous with cranberries and other fruit, homemade pita chips dipped in spinach-cannellini spread, homemade potato chips, Dogfish Head Indian Brown Ale (vegan)

emily

January 9, 2010 - .  

banana

fritz pastry: blueberry muffin (ask about vegan options at fritz pastry because it’s not obvious; for example, all their cupcakes are vegan, they just don’t tell you unless you ask!), raspberry green tea

cedar’s: pita w herbed olive oil, salad, veggie-hummus sandwich, fries

amy’s cheeseless roasted vegetable pizza w added avocado

mango

marcy

January 9, 2010 - .  

i’m a little embarrassed about how much sugar i ate today

breakfast: vegan cinnamon streusal at fritz pastry, along with white peony tea and a banana

lunch:  half of a hummus veggie wrap at cedar’s, comes with fries, a salad, and pita

tea: more pumpkin thingies, a chocolate/peanut butter bar that andrea made, grapefruit, apples, clementines, orange ginger tea cookies. lemon lift tea.

i just realized i forgot to eat dinner ):

and a gin and tonic (with lime!) at some bar in the loop

January 8, 2010

katherine

January 8, 2010 - .  

breakfast: coffee

lunch: leftover pasta with cashew/basil pesto, leftover fava beans with broccoli rabe and button and shiitake mushrooms

dinner: spiced garlic wild rice (click for recipe)

sideBoil 3 cups water and add 1 cup wild rice, along with 2-3 bay leaves, 1-2 tsp red pepper flakes, 1-2 tsp olive oil, and salt and pepper. Cover and cook. 15 minutes before the wild rice is done, add chunks of garlic to the pot.

I used “quick-cook” airboat-harvested wild rice, which takes only 20 minutes to cook and can be purchased for about $6/lb at the 2605 London Rd Holiday gas station in Duluth, MN. Cultivated wild rice is cheaper, and hand-picked is more expensive, but they all taste good.

baked tofu and shallots topped with spinach and vegan Parmesan (click for recipe)

entreeMarinade for tofu: Dijon mustard, vinegar (I used apricot and lavender balsamic), olive oil, a dash of soy sauce, water, rosemary, thyme, red pepper flakes, salt, and pepper (all ingredients to taste).

Since I was in a hurry and did not want to take time to soak the tofu in the marinade, I diluted the marinade with extra water so that it fully covered the tofu in a baking pan, and then cooked it 440F for 45 minutes (longer than is needed to cook well-marinated tofu).

Add coarsely chopped red onion, shallot, and garlic 25 minutes before it is done baking. Add a layer of fresh spinach topped in vegan parmesan cheese (optional; available at Whole Foods) 10 minutes before it is done.

Delirium Tremens (does anyone know if Delirium is vegan?) and Dogfish Head 90-Minute IPA (vegan)

Stacey- January 8, 2010

January 8, 2010 - .  

Breakfast- oatmeal with salt (I promise it’s delicious)

Lunch- falafel (maoz) sandwich from Maoz Vegetarian in DC (click here for the menu)

Snack 1- salad with black beans, carrots, red onion, celery and lettuce tossed in balsamic vinaigrette

Snack 2- a handful of Whole Food’s vegan chocolate chips

Dinner- homemade fettuccini (more info) and another salad with balsamic vinaigrette

Drinks- 1/2 of a 40 ounce Budweiser.  I just realized that I have never confirmed that Budweiser is vegan.  This blog has taught me something already.  Before I drink it again, I will find out and report back.

emily

January 8, 2010 - .  

victory’s banner (vegan/vegetarian/american/brunch): eggless wonder (marinated tofu with steamed veggies, rice, fried potatoes, hearth bread), coffee

apple & peanut butter

irazu (costa rican): boiled yucca with mojo, salad, spinach sauteed with peppers and onions, rice, refried beans, plantains, soy-based oatmeal-banana shake

patron tequila

marcy’s chocolate chip pumpkin cookies w trader joe’s vanilla soy ice cream

1/8/10

January 8, 2010 - .  

breakfast: oatmeal with banana, peanut butter, cinnamon

1.5 cookie-scones

lunch: amy’s breakfast burrito (black beans and veggies)

1 cookie-scone

dinner: at irazu, an awesome costa rican restaurant near wicker park.

  • yucca with mojo
  • spinach sauteed with tomatoes, red peppers, garlic
  • yellow rice and refried beans
  • cabbage salad
  • chocolate banana vegan shake

1.5 cookie-scones with a scoop of trader joe’s vanilla soy ice cream

January 7, 2010

katherine

January 7, 2010 - .  

breakfast: coffee, plain bagel from coffee cart

lunch: leftover tabbouleh/chickpea salad and leftover BBQ “chicken”

snack from Giant Bagel Store (120 University Place, New York, NY 10003‎): bagel with tofutti, onion, tomato. The more bagels the better!

dinner: pasta with cashew pesto (pesto purchased at The Standard in Brooklyn) with cherry tomatoes, glass of red wine (may or may not be vegan)

emily

January 7, 2010 - .  

breakfast: bagel w horseradish hummus and cherry tomatoes, clementine

lunch: bob’s red mill lentil soup mix, bake-at-home ciabatta roll from trader joe’s

dinner at 90 miles cuban cafe in chicago il: tofu dinner (grilled tofu with peppers and onions, white rice, black beans, sweet plantains), soy empanada (filled with picadillo-spiced crumbled soy stuff), fried yucca, colada (i learned: cortadito=sweet espresso shot with steamed milk; colada=sweet espresso shot w/o milk)

patron tequila: vegan friendly (www.barnivore.com)

marcy’s first post

January 7, 2010 - .  

FIRST POST!

1/7/10

breakfast – raisin toast with earth balance, oj

lunch – sandwich: ww bread, hummus (sabra), roasted eggplant, basil, tomato, sprouts

snack: black beans with celery, canned tomatoes, onions, garlic, seasonings

dinner:

  • brown basmati rice
  • organic tempeh (poached and sauteed with tamari, ginger and orange juice)
  • slow-cooked organic kale with garlic, shallots, broth
  • mushroom gravy (chick pea flour and earth balance till flour is brown, add mushrooms/fresh thyme and saute, add red wine to cover and reduce, add broth to cover and reduce, salt and pepper to taste).

dessert:

  • things that were supposed to be pumpkin chocolate chip cookies but i made them so huge we decided that they’re scones. click for recipe
    dessert
    this recipe definitely isn’t attempting to be healthy, but it makes one of my favorite foods. if anyone has a suggestion for an earth balance substitute, i’d be happy to hear it. it’s expensive and i don’t love the way it tastes…

    • .5 c earth balance
    • 1.5 c sugar (you could probably use less, the cookies are pretty sweet as is)
    • 1/2 can of pumpkin
    • 1 t vanilla

    blend in food processor. add:

    • 2.5 c flour
    • 1 t baking pwd
    • 1 t baking soda
    • .5 t salt
    • 1 t nutmeg
    • 1 t cinnamon

    blend till smooth. stir in

    • 1 c chocolate chips

    greased pan, 375 degrees for about 10 minutes

  • organic loose chamomile tea

so exciting! xoxo

January 6, 2010

katherine

January 6, 2010 - .  

breakfast: coffee

lunch: leftover tabbouleh with chickpeas, leftover bean soup

appetizers: a little leftover chili cooked by Jonah, BBQ vegan “chicken” from Trader Joe’s, pretzels, whiskey, Dogfish Head

dinner: pasta with Earth Balance, salt, pepper, and green onions (what everyone else was eating minus the caviar…. eewwwwwww); fava beans with broccoli rabe; shiitake and button mushrooms; wine

I learned recently that wine, particularly white wine, is often processed with gelatin or milk-derived ingredients and is not vegan. The Penguin Bay Percussion white wine I had tonight was NOT vegan, according to an article I later found about vegan-friendly wines of the Finger Lakes region on The Ginger Cat Bed & Breakfast website:

From the head winemaker (a friend of ours) for Swedish Hill, Goose Watch and Penguin Bay:
“- Not many of our wines are vegan. We use milk derived fining agents in some of our white wines before they are fermented. Because most of these treated wines are blended with all of the other (untreated) wines, it technically would make the wines they’re blended with non-vegan (at least by association).

I can safely say that any DRY RED wines from the 06 vintage (my first vintage as head winemaker) have not had any animal based agents added to them.”

Swedish Hill: Any DRY RED wines from the 06 vintage onward have not had any animal based agents added to them. These would include Swedish Hill Optimus and Cabernet Franc

Goose Watch: Any DRY REDwines from the 06 vintage onward which include the Merlot, Cabernet Sauvignon and Lemberger.

Penguin Bay: The Only Dry Red, the Pinot noir, is vegan

Oops.  After seeing how many companies specify that none of their white wines are vegan, I am going to start assuming that white wine is not vegan unless otherwise specified.

January 5, 2010

katherine

January 5, 2010 - .  

breakfast: coffee

lunch: from Mamoun’s, falafel sandwich (lettuce, tomato, falafel, and tahini on pita; $2.50 including tax); from nearby Mexican restaurant (can’t remember its name), vegetarian pinto bean burrito ($1.20 including tax)

dinner cooked by Jeanne: homemade whole wheat bread, bean soup, salad

January 4, 2010

katherine

January 4, 2010 - .  

breakfast: coffee

lunch from Giant Bagel Shop (120 University Place, New York, NY 10003‎): everything bagel with tomato, onion, and tofu cream cheese ($2.99 including tax)

dinner cooked by Jeanne: tabbouleh with chickpeas; roasted eggplant, sweet potato, and garlic; salad with tasty vegan dressing; Dogfish Head Raison D’Être and 60-Minute IPA (vegan)

late night snack: Trader Joe’s soy grilled chicken slices (so-so. They are low-fat and taste like it.)

January 3, 2010

katherine

January 3, 2010 - .  

breakfast at rest area coffee shop: double espresso, toasted everything bagel with peanut butter and strawberry jelly

lunch at The Feve, Oberlin, OH: Erica’s vegan burger (a Boca burger with portabella mushrooms, grilled red onions, and avocado) with lettuce, tomato and ketchup; Danimal spicy tater tots

Warning: some tater tots are made with milk and/or eggs (check the ingredients).

3-4 of my dad’s pepparkakor cookies and a chunk of grilled tofu in car

dinner in car: peanut butter and jelly sandwich, extra piece of bread

January 2, 2010

katherine

January 2, 2010 - .  

breakfast: bowl of Cheerios with vanilla Silk soymilk, 2 pieces multigrain toast with Earth Balance and grilled tofu

coffee from McDonald’s on the road (sorry, world!)

lunch at Subway on I-94 or I-90 to Chicago: foot-long veggie sub on Italian bread with sweet onion sauce, oregano, and all veggies (lettuce, tomato, cucumber, jalapeño and banana peppers, carrots, black olives, pickles)

Subway addresses veganism on their nutrition FAQ webpage:

What menu items at SUBWAY® restaurants are vegan/do not contain animal-derived ingredients?

The menu items that do not contain any animal-derived ingredients are the Veggie Delite® on Italian bread and the Veggie Delite® salad. These individual items do not contain animal-derived ingredients: all vegetables, oil, vinegar, mustard, sweet onion sauce and fruizle. The 9-grain wheat bread contains honey but no other animal-derived ingredients.

What the hell is fruizle?

more Jujubes in car (sorry, emily!)

dinner cooked by Aunt Jean and Muncle Mike’s: delicious vegan fondue (click for details), pinot noir (may or may not be vegan)

entreeThis isn’t really a recipe, as my aunt prepared the sauces and I do not have the recipes, but hopefully it will be a source of ideas for preparing vegan fondues.

Boiling in the fondue pot: vegan vegetable broth

To cook in the broth: Tofurkey Italian sausage, smoked apple sage Field Roast sausage (This brand was excellent, and does not contain soy. Select “Field Roast Sausages” under the “Retail” section on the page to read about the different varieties; the “Product Sheet” pdf lists ingredients), baked tofu (I cannot remember the brand), broccoli, cauliflower, red bell pepper, carrot, mushroom, jicama, potato, sweet potato

Sauces: peanut, cashew, wasabi (with wasabi paste, sesame oil, soy sauce), avocado (pureed with Silk creamer, lime, salt, and pepper), chipotle, light sesame sauce, green mole (made with green chilis), mango (from frozen and pureed champagne mangos mixed with mango chutney), peach horseradish, cocktail sauce, ginger, mustard, Provençal (basically olive oil, vinegar, Italian herbs)

with Marcy and Emily: pumpkin bar brownies from Vegan Cookies Invade Your Cookie Jar

January 1, 2010

katherine

January 1, 2010 - .  

1am snack at Perkins: french fries and gumball (I am uncertain about the gumball being vegan)
Perkins product ingredients listed here. I would still ask to confirm that they are deep-fried in vegetable oil at your local Perkins; if the restaurants receive bags of frozen fries, they might be at liberty to cook it in whatever they want.

breakfast: Cheerios with vanilla Silk soymilk

lunch (well, 2pm is “dinner” according to my grandma) cooked by my grandma: boiled red potatoes, corn, peas, carrot and celery sticks, stuffed pimento green olives, pickles, slice of bread, decaf coffee

candy cane

Jujubes and pretzels in car

Jujubes contain Red 40. I have heard rumors that Red 40 can be derived from insects, but from what I’ve read this is not true. Please let me know if you have any information on the contrary. Carmine, another red dye used in food and other products, is derived from carminic acid produced by insects, and insects are ground up in the process of extracting the acid.

dinner: caffeinated coffee, salad (arugula, tomato, baby carrots, cucumber, cheap french dressing [vegan, but corn-syruped]); kale and green beans (sauteed with onion, garlic, thyme, salt, pepper, crushed red pepper, olive oil, and white wine vinegar… is white wine vinegar prepared with gelatin, like many white wines? I will look into it); bowl of long grain & wild rice Rice-A-Roni (cooked with Earth Balance instead of butter); about 5 corn tortilla chips crumbled on vegetables

at Duluth’s Zinema cinema: Bell’s Two-Hearted Ale (according to Barnivore, most varieties of Bell’s are vegan. Some specialty or seasonal brews contain honey. Read more.)

11pm snack: bowl of homemade vegan chocolate chip cookie dough ice cream

Thanks to Aunt Jeanie and Muncle Mike for the ice cream maker! The ice cream was made with Silk creamer, sugar, vanilla, and arrowroot powder. It ended up being too sweet due to the creamer itself being sweetened; I will post a recipe after optimizing. Click for the cookie dough recipe (I use the same recipe for baking cookies).

dessert

Adapted from a recipe on the back of a bag of Baker’s semi-sweet chocolate chips that I saw in about 1990. Baker’s semi-sweet chips are NOT vegan.

Combine 2.25c flour (measured when flour is somewhat sifted or fluffy; do not pack the flour into the measuring cup), 1tsp baking soda, and 1tsp salt in a bowl. Set aside.

Mix 1c softened Earth Balance, 0.75c granulated sugar, 0.75c packed brown sugar, and 2tsp vanilla in a bowl. Add replacement for 2 eggs.

For egg replacement, I usually use a splash of soymilk roughly the volume of the missing egg white. To replace the yolk, I add either a large spoonful of apple sauce, a quarter or half of a smashed brown banana, or a couple teaspoons of corn starch. The banana most affects the flavor, but this can be tasty, especially when combined with chocolate. With all three options, whisk the soymilk and the fake “yolk” with a fork before adding to the dough.

Add the dry ingredients to the wet, and mix thoroughly. Add 10-12oz vegan semi-sweet chocolate chips (Ghirardelli is one easy-to-find brand).

If you want to bake the cookies (not necessary), cook at 375ºF for about 10 minutes (until the edges just start to brown), turning the pan halfway through unless your oven has perfect heat distribution.

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