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)
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
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
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)
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)
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)
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.
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
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.
1.5 cookie-scones with a scoop of trader joe’s vanilla soy ice cream
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)
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)
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:
dessert:
blend in food processor. add:
blend till smooth. stir in
greased pan, 375 degrees for about 10 minutes
so exciting! xoxo
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.
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
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.)
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
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)
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
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).
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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