I decided to keep a record of what I make each day, so that even when I don’t have the energy to style and light my food to my satisfaction (which is usually what it takes for a meal to make it into a blog post) I still have an account of how I used my box and what I ate. It’s especially fun to go back a year and see what seasonal meals I was making then, and use it to inspire my menus now!
What’s left in my box: Red potatoes, lettuce, more lettuce, kale, apples, ginger, broccoli, sweet potatoes
February 11, dinner: Veggie noodle soup with rice noodles, tofu, bok choy, carrots, and broccoli
February 11, breakfast: Green smoothie with kale, spinach, Bosc pears, and ginger
February 10, dinner: Decadent breakfast tacos: corn tortillas, tater tots, tofu chilaquiles, salsa, spinach
February 10, lunch: Tossed green salad at school
February 10, breakfast: Yuba rolls at school
February 9, dinner: Tossed green salad at school
February 9, lunch: Indian plate at school
February 9, breakfast: “Orange Julius” smoothie with kale, bananas, oranges, tangelos, vanilla
February 8, dinner: Vegan tamales at school
February 8, lunch: Indian plate at school
February 8, breakfast: Green smoothie with red chard, pears, and bananas
February 7, dinner: Julia made us dinner – kale and mushrooms with rice pilaf
February 7, lunch: Salad with lettuce, sauerkraut, and raw “ranch” dressing
February 7, breakfast: Green smoothie
February 6, dinner: Roasted root vegetables with quinoa
February 6, breakfast: Green smoothie
February 5, dinner: Quinoa with leeks and tomato
February 5, lunch: Savory green smoothie
February 5, breakfast: Green smoothie
February 4, dinner: “Orange Julius” green smoothie (Disher added orange sherbet to his!)
February 3, dinner: Homemade pad see ew with cabbage and bok choy
February 2, dinner: Sushi at Lori’s
February 2, lunch: Herbivore (lemongrass noodles)
January 30, dinner: Vegan artichoke dip and dosa at Source
January 29, dinner: Millenium with friends
September 24, breakfast: Green “thickie”: raw quinoa soaked overnight, beet greens, frozen peaches, cantaloupe, banana
September 23, dinner: Rice penne with mustard greens, garlic, lemon zest, a little lemon juice, & TJ’s Everyday Seasoning; Shaved pear and fennel salad with balsamic dressing and toasted walnuts; raw kale and spinach salad with avocado and tomato
September 21, dinner: Vinegret (made separate batch w/o pickles for Disher)
September 21, lunch: Rice noodle ramen with baby bok choy, chives, and tea-infused tofu
September 20, dinner: Pica pica: Cachapa with black beans, seasoned tomatoes, cilantro; plantains
September 19, dinner: Tempeh Reuben on waffles!
September 19, lunch: Green smoothie with kale, strawberry, orange, banana
September 18, dinner: Veggie burger on Mariposa bun with lettuce, tomato, avocado
September 11, lunch: Surprise Showstopper smoothie (grapefruit, mint, Bibb lettuce, baby spinach, coconut water)
September 11, breakfast: Breakfast tacos: corn tortillas, refried beans, avocado, leftover cabbage salad
September 10, dinner: Belgian fries & cabbage salad at Frjtz
September 10, breakfast: Kale salad & Build-a-bowl – quinoa, sesame-ginger dressing, lentils, butternut squash, roasted zucchini & green beans, cauliflower, green onions, carrots, avocado, edamame
September 9, lunch: Build-a-bowl – quinoa, tomatillo salsa, edamame, kale, roasted zucchini & green beans, tomato, avocado, carrots, pepitas
September 9, breakfast: Orange Julius smoothie (oranges, banana, spinach, vanilla, coconut water)
September 8, dinner: Toast with GF cream cheese
September 8, lunch: Build-a-bowl – quinoa, sesame-ginger dressing, sesame seeds, lentils, butternut squash, microgreens, roasted zucchini & green beans, cauliflower, green onions
September 8, breakfast: Minty Melon Milk smoothie (orange honeydew & mint)
September 7, dinner: Build-a-bowl – quinoa, carrot-ginger dressing, smoked tofu, microgreens, black sesame seeds, kelp granules, avocado, carrots, cauliflower
September 7, lunch: Build-a-bowl – quinoa, tomatillo salsa, edamame, kale, tomato, avocado, carrots, green onions, pepitas
September 7, breakfast: Maca smoothie (almond milk, maca, dates, vanilla, salt)
September 5, lunch: Tempeh Reuben on GF beet sourdough with caraway sauerkraut, avocado, and homemade Russian dressing
September 4, dinner: Burmese food at Mandalay w Kyo
September 4, lunch: Rice-noodle ramen with broccoli and green beans
August 30, dinner: Yellow split pea dal with rainbow chard over basmati rice, red-leaf lettuce salad with radishes and lemon-oregano dressing
August 29, dinner: Potato and leek gratin
August 29, lunch: Salad of red lettuce, radishes, avocado, and leftover mushroom-chorizo-potato taco filling with lemon-oregano dressing
August 28, dinner: GF tabouleh-esque salad with rice couscous, tomato, cucumber, and romaine
August 28, lunch: Corn pudding with fresh salsa and avocado
August 27, dinner: Slow cooker red Thai curry with tofu, potato, carrot, green bean, broccoli, onion, and bamboo shoots
April 7, dinner: Crackers with baba ganoush, celery with cream cheese, olives, sauerkraut, detox salad
April 6, dinner: Homemade sushi: carrot, shitake mushroom, green onion, celery, avocado, arugula, flaxseed oil; shitake mushroom, sriracha-pickled chard stems, carrot, walnut; cream cheese, walnut, arugula, fresh oregano; baba ganoush, walnuts, celery, carrot, arugula, sriracha; kiwi, cream cheese, mint; and tonight’s winning combination: cream cheese, sriracha-pickled chard stems, avocado, fresh oregano
April 5, lunch: “Detox salad” – broccoli, cauliflower, carrot, currants, raisins, lemon juice, kelp
April 4, dinner: Sweet chili tofu over steamed kale, chard, & frisée, with coconut quinoa (inspired by this recipe)
April 3, dinner: Vegan Salade Niçoise with butter lettuce, potatoes, haricots verts, cherry tomatoes, red onion, and Niçoise olives
April 1, brunch: Fruit salad (grapefruit, Cara Cara navel orange, apple, pear, banana, strawberry, lemon juice), tofu chilaquiles, roasted tiny tiny yellow potatoes, roasted mushrooms, roasted brussels sprouts, vegan GF blueberry waffles
September 3, dinner: Rice, yellow split pea, fried onion, and potato; baingan bharta, cherries
September 3, brunch: Mochi squares stuffed with cream cheese, almond-carrot pate, and tomato coconut chutney
Septemeber 2, dinner: Vegetarian tacos at Chipotle (!!)
September 2, lunch: Primavera butternut squash tamale; lentil millet salad with tomato & cucumber with tabouleh dressing
September 1, dinner: Chile-cornmeal crusted tofu, dandelion greens with toasted walnuts and garlic and warm red potatoes
August 31, dinner: Thai food with E
August 31, breakfast: Breakfast tacos with refried beans, vegan cream cheese, and roasted potatoes and mushrooms
August 30, dinner: Lentil loaf with brown sugar catsup glaze; roasted potatoes, mushrooms, and shallots; brussels sprouts with mustard butter
July 15, dinner: Vinegret
July 14, dinner: Moussaka, salad of heirloom tomato and shaved fennel with balsamic and black pepper
July 13, dinner: Moussaka, salad of heirloom tomato and shaved fennel with balsamic and black pepper
July 13, breakfast: Nori roll with quinoa, sweet potato, flaxseed oil, sesame seeds
July 12, dinner: Loving Hut vermicelli, courtesy of E
July 11, dinner: Kale salad with figs, tomato and avocado salad, nectarines, green olives, potato chips, Aperol (courtesy of E)
July 10, dinner: “Thousand Layer” eggplant and tofu clay pot at Golden Lotus in Oakland
July 9, dinner: Quinoa, broiled tofu, kale, summer squash with mint and lemon
July 8, dinner: Homemade pizza with green olives and FYH mozzarella, Impressionist cauliflower
July 7, dinner: Rice bowl w red rice, kale, avocado, broiled tofu; black bean brownies
July 6, dinner: Chile verde tofu burrito from LC; vegan peach milkshake
July 6, lunch: Zucchini cakes with quinoa, salad of romaine, sweet potatoes, beets, and pumpkin seeds
July 5, dinner: Zucchini cakes with capers, pine nuts, and lemon zest; quinoa; Brazilian shredded collards
July 5, lunch: Crash hot potatoes with rosemary
July 4, dinner: Homemade cast-iron pan pizza with sauteed red onions, Follow Your Heart monterey jack and green olives; kale with kale sauce; green salad with beets and orange dressing
July 4, snacks: Kale chips, strawberries, celery & peanut butter at B&A’s for July 4th gaming
July 4, brunch: Tofu chilaquiles, tempeh bacon, quinoa salad, pickled beets
July 3, dinner: Dinner at E’s: Asparagus and portobellos, tempeh and tofu bacon, fairy crackers
July 3, lunch: Masa crepes with chard filling, peach and jicama salad with mint and lime
July 2, dinner: Cris’ birthday – sangria! Sweet potato tacos when I got home
July 2, lunch: Kale, tempeh, and sweet potato skillet
July 1, dinner: Souley Vegan w C, E, S in Oakland
July 1, lunch: Kale, tempeh, and sweet potato skillet
June 30, dinner: Peruvian quinoa-corn stew with potatoes and butter beans
June 29, lunch: Socca pizza, half green olive, half Mexican w/ refried beans, cream cheese, salsa, green onions
June 28, dinner: Chinese food and umeshiso rolls w Pat
June 27, dinner: Tacos
June 27, breakfast: Tacos
June 26, dinner: Tacos
June 26, breakfast: Tacos (taco truck at Ashby flea market)
June 25, dinner: Tacos (at Cancun during Pride)
June 25, lunch: Tacos
June 24, dinner: Falafel salad with romaine, turnip pickles, and tahini sauce; steamed napa cabbage with rice vinegar and mirin; molasses cookies
June 23, dinner: Kale and millet with tahini sauce, crash hot potatoes
June 22, dinner: Gracias Madre w K & Toby
June 21, dinner: Gracias Madre for Michael’s bday
June 20, dinner: Chickpea picatta
June 19, dinner: Bi bim bap
June 17, dinner: Broccoli stir-fry, quinoa, kale with kale sauce
June 16, dinner: Roasted sweet potato and lentil salad
June 15, dinner: Mexican at Balazo w Iris
June 14, dinner: Thai delivery in bed
June 13, dinner: Gaylord’s after movie for mom’s bday
June 12, dinner: Chickpea picatta at E’s
June 11, dinner: Burma Super Star in Oakland w family after Gary’s art show
June 10, lunch: Cheddar, harissa, and cucumber panini on Mariposa GF bread; curtido cabbage salad
June 9, dinner: Indian at Rotee
June 8, dinner: Topher’s bday: White yam fries with aioli; tacos with vegan taco meat, beans, onions and peppers, pickled jalapenos, tomato, avocado, salsa, jicama; kale salad with pumpkin and sesame seeds; ice cream, cake, and berries
June 7, dinner: Thai yellow curry with potato, carrot, cabbage, snow peas, tofu, red onion, over sushi rice
June 6, dinner: Happyveganface tunaless casserole, raw kale salad with avocado, fresh corn, and basil
June 5, dinner: Amy’s soup after FRED!
June 4, dinner: Jackfruit carnitas tacos with avocado
June 3, dinner: Raw kale salad with corn, avocado, and basil; kale with kale sauce; tempeh reubens
June 2, dinner: Chickpea picatta
June 1, dinner: Chard lasagna, OMG fairy crackers with hummus
May 31, dinner: Chard lasagna, green salad, chocolate pudding cake
May 30, dinner: California minestrone, fresh corn polenta
May 29, dinner: Corn on the cob @ Shangri Ooh-la-la
May 28, dinner: Quesadillas during Conflict event
May 27, dinner: Johnnycakes, Brazilian collards, drunken black beans (homemade beans)
May 26, dinner: Edamame, corn, tofu succotash
May 25, dinner: Brown rice and quinoa salad with fava beans, roasted asparagus, cherry custard tart
May 24, dinner: Socca pizza with chard, red onion, and cream cheese; Impressionist cauliflower
May 23, dinner: Amy’s enchiladas, assorted pickled vegetables
May 22, dinner: Crackers & avocado, beluga lentil soup @ Mom’s
May 21, dinner: Meal at Gather with Mom
May 20, dinner: Golden Era with Topher before Carlos’ play
May 19, dinner: Veganomicon moussaka, kale with kale sauce
May 18, dinner: Brazilian shredded collard greens, ?
May 18, lunch: Arepas with cream cheese and pinto beans
May 17, dinner: Vegetable soup and berry tapioca, courtesy of Eugene while sick
May 16, dinner: Boil in the bag Indian soybean thing
May 15, dinner: Avocado pesto pasta
May 14, dinner: Millet and kale salad
May 14, lunch: Lentil-millet-walnut loaf with brown sugar ketchup glaze
May 13, dinner: Tater Tots after karaoke
May 12, dinner: Eggplant curry, quinoa salad
May 10, dinner: Arepas with tofutti cream cheese and refried beans, Viva Vegan Brazilian collard greens, summer squash with garlic and mint
May 9, dinner: Pizza!
April 25, dinner: Baked, breaded tofu, baked breaded potato fries, broccoli, fresh mint “milkshake” with cacao nibs
April 24, dinner: Quinoa with sauerkraut, Amy’s vegetable soup
April 23, dinner: Tofu scramble, hash browns, tater tots, toaster waffles with plum jam & passionfruit jam
April 22, dinner: African stew with millet, kale, sweet potato, and peanut butter; fresh mint “milkshake” with cacao nibs
April 21, dinner: Bhutanese red rice bowl with chard, kale, and avocado
April 20, dinner: Tasty Bite chickpeas and rice
April 19, dinner: Curly fries, pan-fried frozen veggies with black bean sauce
April 18, dinner: Passover seder ~ Charoses, chickpea picatta, asparagus, zakuski/salads, chocolate pumpkin spice cake/flan thing
April 17, dinner: Zakuski: kasha with sauerkraut, salat Olivier, beet salad with walnuts, green beans with walnuts, olive spread
April 16, dinner: Chinese delivery Szechuan broccoli during BSG
April 15, dinner: Pseudo-Southern feast: Zatarain’s dirty rice mix with soy chorizo, slow-cooked collards with Frank’s hot sauce, black eyed peas with tomato and molasses, mac and cheese, cornbread with cheddar, corn, and chiles
April 14, dinner: Mac and “cheez,” kale with kale sauce; tabouleh made with rice couscous, tomato, cucumber, parsely, and mint
April 14, breakfast: Harissa, apple, and cheddar panini; olive tapenade, horseradish, and mozarella panini
April 13, dinner: Ethiopian with GF injera at Moya
April 13, lunch: Tabouleh made with rice couscous, tomato, cucumber, parsely, and mint; harissa, cucumber, and cheddar panini
April 12, dinner: Raw kale salad; harissa, cucumber, and cheddar panini; olive tapenade, horseradish, and mozarella panini
April 11, dinner: Amy’s lentil soup, corn tortilla with Teese
April 10, dinner: Quinoa, kale, and kimchi
April 9, dinner: Flaco’s with mom
April 8, dinner: Coconut curry noodles with broccoli and carrots
April 7, dinner: Vegetable bun on my way to E’s bowling bday
April 6, dinner: Spinach, avocado, and grapefruit salad; tempeh reubens; braised cardoons
April 5, dinner: Chickpea picatta
April 5, lunch: Socca pizza with vodka sauce, steamed chard and kale with balsamic vinegar, roasted chard stalks, and toasted walnuts
April 4, dinner: Chickpea picatta, steamed chard and kale with balsamic vinegar, roasted chard stalks
April 3, dinner: Gnocchi with vodka sauce, escarole
April 2, dinner: Burrito during Jejune hunt
April 1, dinner: Chinese food @ JA Aloha party
March 30, dinner: Edamame and tofu succotash, roasted broccoli with lemon
March 29, dinner: Edamame and tofu succotash, roasted broccoli with lemon
March 28, dinner: Bi bim bap with kimchi
March 27, dinner: Indian pizza
March 26, dinner: Bi bim bap with kimchi, brussels sprouts, salad at Sea Ranch potluck
March 25, dinner: Indian pizza
March 24, dinner: Indian pizza with curry sauce, potato spinach chard peas, and cilantro parsley sauce
March 23, dinner: Sunrise noodles with chard and broiled tofu
March 22, dinner: Carrot soup with cashew cream
March 21, dinner: Raw sushi with sunflower pate, parsnip “rice,” avocado, carrot, and sunflower sprouts; carrot soup with cashew cream; kale blueberry smoothie with banana and avocado
March 21, lunch: Socca pizza with tomato sauce, kale, red onion, garlic, and vegan cream cheese
March 20, dinner: Cashmere carrot soup with cashew cream
March 19, dinner: Chard pie with salsa (later: Italian Rebounds and tater tots!)
March 18, dinner: Quinoa with Tasty Bite
March 17, dinner: Brown rice with Tasty Bite
March 16, dinner: Artichoke-broccoli dip with crackers
March 15, dinner: Artichoke-broccoli dip with crackers, berry smoothies
March 14, dinner: Potato soup (vitamix) and tomato basil scones
March 13, dinner: Sloppy sushi during Arkham Horror
March 12, dinner: ?
March 11, dinner: Quick red posole
March 10, dinner: Quick red posole
March 9, dinner: Chickpea piccata over mashed potatoes and arugula (~$2.45/meal)
March 8, dinner: Gracias Madre with Noah
March 7, dinner: Avocado tacos with refried beans and mixed greens
March 6, dinner: Thai red curry with kabocha squash, cabbage, tofu, peas, and basil (~$2/meal)
March 5, dinner: Thai red curry with kabocha squash, cabbage, tofu, peas, and basil
March 4, dinner: Thai red curry with kabocha squash, cabbage, tofu, peas, and basil (~$2/meal)
March 3, dinner: Bi bim bap with kimchi
March 2, dinner: Bi bim bap with kimchi (~1.50/meal)
March 1, dinner: Kugel, TJ’s black pepper shitake tofu curry
February 28, dinner: Mandalay Bay with Mom & Mary
February 27, dinner: Chile verde tofu burrito from LC
February 26, dinner: Impressionist cauliflower, ratatouille, bok choy, and polenta at Mom’s
February 25, dinner: Shabbat (theme: Jewish American history) ~ Chocolate egg creams, falafel, cucumber and tomato salad, noodle kugel, tempeh reubens, green salad (also matzoh ball soup, challah, bagels with cream cheese, and spice cake for the gluten eaters)
February 24, dinner: Falafel-flatbreads with baba ganoush, soft corn taco with peanut sauce tofu, baked potato with vegan cream cheese and scallions
February 23: Falafel, pita, baba ganoush, turnip pickles, romaine
February 22, dinner: Can of soup with frozen brussels sprouts (ugh)
February 21, dinner: Sweet potato and black bean enchiladas with home-cooked beans, Salvadorean cabbage slaw
February 20, dinner: Spinach salad with sprouts and cauliflower (at M&I’s)
Feburary 19, dinner: Beans and rice and sauerkraut
February 18, dinner: Tacos with beans, rice, and peanut-sauce tofu
February 17, dinner: Leftovers
February 16, dinner: Asian noodle soup with mystery Chinese veggie and shitake mushrooms, Golden Tofu Triangles with Rich Peanut Sauce
February 15, dinner: Tinkyada brown rice spirals with avocado pesto, roasted broccoli with lemon zest
February 14, dinner: Tinkyada brown rice spirals with avocado pesto, roasted broccoli with lemon zest
February 13, dinner: Leftovers: Taco with tempeh-lime crema-jicama salad and Salvadorean cabbage salad with oregano; creamy corn-crusted tempeh pot pie
February 12, dinner: Arepas stuffed with vegan cream cheese, topped with avocado and tempeh-lime crema-jicama salad; Salvadorean cabbage salad with oregano ($1.60/meal)
February 11, dinner: Creamy corn-crusted tempeh pot pie, pear skillet bread ($1.19 pot pie, $0.20/slice pear bread)
February 11, lunch: Fried rice (leftover brown rice) with sugar snap peas, collard greens, carrot, scallions, and red onion ($2.13)
February 10, dinner: Nut roast sandwich on GF toast with nettle mustard, ketchup, red onion, romaine, radish, carrot, and cucumber; Baker’s green beans with soy sauce and garlic ($2/meal)
February 9, dinner: Nut roast, roasted carrots with rosemary, green salad with balsamic and Tuscan olive oil (~$1/serving)
February 8, dinner: Pressure-cooker potato, cauliflower and pea curry, brown basmati rice, Chinese mustard greens with tomato, onion, and capers ($1.53 curry, $1.13 greens; $2.66 meal)
February 7, dinner: Tinkyada shells with marinara sauce, sauteed onions, frozen green beans, and cornmeal-crusted tofu cubes
February 6, dinner: Pad see ew from Best of Thai
February 5, dinner: Tacos in Occidental
February 4, dinner: Quinoa with Japanese pickles
January 23, dinner: Polenta with salsa at D’s
January 22, dinner: Pinto bean corn fritter things with harissa (~$1/meal)
January 21, dinner: Chesapeake tempeh cakes with remoulade; steamed artichokes
January 20, dinner: Scrap stock (prepping for medical procedure) (free!)
January 19, dinner: Chesapeake tempeh cakes with remoulade and sauteed mushrooms; steamed artichokes (my contribution came to ~$2/meal)
January 18, dinner: Creamy (vegan) millet and kale salad; sweet potato fries with vegan aioli (~$2.30/meal)
January 17, dinner: Stir-fry of tofu, broccoli, carrot, snow pea, and onion with garlic and ginger over sweet brown rice, cooked with Alex and Keith (<$1 is my guess – I provided leftover broccoli, brown rice, and sauce ingredients, they provided everything else)
January 16, dinner: Half plantain burrito from Little Chihuahua ($5/meal)
January 15, dinner: Made a sushi platter for a birthday party (already had all ingredients except for 0.99 cucumber)
January 14, dinner: Brown rice noodles with broccoli, chard, turnip greens, cannellini beans, and red miso sauce (~2.50/meal)
January 13, dinner: Leftovers
January 12, dinner: Buckwheat with parsnips, kale, roasted brussels sprouts, and shitake mushrooms (~$2.50/meal)
January 11, dinner: Yam, black bean, and amaranth tacos; mustard greens with tempeh bacon, onions, and garlic (~$4/meal)
January 10, dinner: Vegan spanish tortilla with grapeseed Vegenaise, dandelion greens with red wine vinegar and almonds (~$3.30/meal)
January 9, dinner: Tacos with refried beans, rice, salsa; kale with kale sauce
January 8, dinner: Indian creamed spinach, Punjab red beans, butternut squash raita, brown rice
January 7, dinner: Tacos with refried beans, rice, salsa, guacamole, and apple-almond salad
January 6, dinner: Mung dal pancakes with cashew chutney and tomato coconut chutney, cabbage salad
January 5, dinner: Arepas stuffed with refried beans and vegan cream cheese with salsa verde, silky cabbage and red onion salad with pink peppercorns
January 4, dinner: Salad of lettuce, tempeh bacon, apple, and toasted walnuts, Amy’s vegetable soup, roasted pears with vanilla and lemon
January 3, dinner: Baked butternut squash, marinated pan-cooked tofu, tangy red lentils
January 2, dinner: Broiled tofu, quinoa, collard greens with onions and garlic
January 1, dinner: Quesadilla, mac and “cheese”
December 31, dinner: Swanky New Year’s Eve food at Kyoko’s
December 30, dinner: Potatoes, carrots, collards, and chickpeas in TJs Indian curry simmer sauce
December 29, dinner: Potatoes from Crepes on Cole, Impressionist cauliflower
December 28, dinner: Cafe Gratitude with Iris
December 27, dinner: Collard greens, black eyed peas, tomato, and leek
December 26, dinner: Bi bim bap
December 25, dinner: Xmas dinner at B&B’s
December 24, dinner: Bi bim bap
December 21, dinner: Vegan chili over brown rice, apples, Christmas cookies with Patrick and Topher
December 20, dinner: Sloppy sushi with carrot, shitake mushroom, and radish with Pascal
December 19, dinner: Leftover tom kha from Citrus Club with Pascal
December 13-18: Silent retreat at Spirit Rock
December 8, dinner: Pumpkin polenta with avocado and salsa
December 7, dinner: Chanukah ~ vegan GF latkes with applesauce and vegan sour cream, vegan GF kugel, salad
December 6, dinner: Gobble Green aloo gobhi
December 5, dinner: Baked mac and “cheese”, kale with kale sauce
December 4, dinner: Kohrabi, celeriac, and sweet potato fritters topped with cranberry-orange relish and vegan sour cream, green salad with arugula
December 3, dinner: Sunrise noodles with napa cabbage, bok choy, collard greens, and broiled tofu
December 2, dinner: Pad see ew from Osha Thai
December 1, dinner: Quinoa veggie stir fry (Gobble Green)
November 31, dinner: Lentil loaf (Gobble Green) and wasabi mashed potato
November 29, dinner: Amy’s
November 28, dinner: Vegan mac and “cheese,” kale with kale sauce
November 27, dinner: Green salad with steamed potatoes and tempeh bacon
November 26, dinner: Rice noodles with broccoli and napa cabbage
November 25, dinner: Thanksgiving feast!
November 24, dinner: Russian fried potatoes, beet salad, and carrot salad in Davis
November 23, dinner: Leek and savoy cabbage risotto
November 22, dinner: Leek and savoy cabbage risotto
November 21, dinner: Polenta cakes and kale with butternut squash at Zazie
November 20, dinner: Pasta with sweet potatoes, radicchio, walnuts, and tempeh bacon; sauteed rapini
November 19, dinner: Palak tofu with brown basmati Indian rice
Novemeber 18, dinner: Palak tofu (with spinach, beet greens, kohlrabi greens) and baba ganoush with brown basmati rice with mustard seeds and cumin
November 17, dinner: Apple, pear, and cranberry crisp
November 5, dinner: Vegan chilaquiles
November 4, dinner: Patrick’s bday ~ Stuffed red bell and poblano peppers, sweet potato casserole, spinach avocado & grapefruit salad, fudgy brownies
November 3, dinner: Pasta with vegan soy-free meatballs and pasta sauce, savoy cabbage with cumin seeds
November 2, dinner: Stuffed poblano peppers and vegan charcuterie plate at Gather
November 1, dinner: Pasta with vegan soy-free meatballs and pasta sauce, savoy cabbage with cumin seeds
October 31, dinner: Leftovers: quinoa bowl, aloo gobi
October 30, dinner: Black-eyed pea, kale, and quinoa bowl with tahini-miso sauce and toasted pumpkin seeds
October 29, dinner: Veggie burger sandwich, sweet potato fries with vegan aioli
October 28, dinner: Zucchini and corn tamale
October 27, dinner: Lasagna, aloo gobi, vinegret, romaine salad, and rice while playing BSG
October 26, dinner: Aloo gobi, vinegret, brown basmati rice
October 24, dinner: Lasagna with butternut squash, spinach, and beet greens with VCon cashew ricotta and vegan bechamel
October 23, dinner: Sichuan dry-fried green beans, chili-glazed tofu, sweet brown rice (all brought over to C’s with W)
October 22, dinner: Vegan bun at Loving Hut before Paranormal Activities 2 with W, later green salad and a vegan quesadilla with cheddar Cheezly
October 21, dinner: Creamy chickpea curry, kale with kale sauce, kasha (eaten quickly before game night and then again at midnight with C)
October 20, dinner: Leftovers: succotash, fresh corn polenta, smoked tofu; green beans from W.; later green salad and mocha almond fudge coconut milk ice cream W drove me to Safeway to acquire at 10pm
October 19, dinner: C’s vegiversary: I brought sloppy sushi and vegan pound cake with lime glaze
October 18, dinner: Fresh corn polenta, steamed broccoli
October 17, dinner: Edamame and corn succotash with homemade smoky broiled tofu, kasha made in the rice cooker
October 16, dinner: Tamales at Iris’
October 15, dinner: GF vegan Mac and cheese and kale with kale sauce at midnight with C and I
October 14, dinner: Thai food with B
October 13, dinner: Quinoa, green beans with Nicoise dressing, Amy’s lentil dal
October 12, dinner: Pasta with caramelized fennel, red onion, leek, and zucchini
October 11, dinner: Vegan Nicoise salad with fingerling potatoes, green beans, romaine, and arugula
October 10, dinner: Burrito at K.O.’s
October 9, dinner: Noodles from Best of Thai (rest day)
October 8, dinner: Falafel, GF pita, baba ganoush, heirloom tomatoes, radishes, turnip pickles, romaine salad
October 7, dinner: Rice bowl with chard and collard greens and avocado
October 6, dinner: Homemade falafel with baba ganoush, GF pita bread, heirloom tomato, and turnip pickles, Taverna zucchini
October 5, dinner: Pad see ew from Best of Thai Noodle
October 4, dinner: Green chile tamale topped with avocado with steamed napa cabbage, refried beans, and Cheezly
October 3, dinner: Bibimbap with homemade kim chee
October 2, dinner: Vegan soul food with KYJ from Souly Vegan
October 1, dinner: Chile rellenos: Pasilla peppers stuffed with a mixture of potatoes, corn, walnuts, almonds, cashews, vegan cream cheese, and vegan mozarella, battered and fried with green chile-vermouth salsa
September 30, dinner: Polenta “pizza” with fresh corn and butternut squash, topped with white-bean sauce, dry-farmed tomatoes and caramelized red onions
September 29, dinner: Green chile tamales, napa cabbage with sesame oil and rice vinegar
September 28, dinner: Amy’s
September 27, dinner: Rosemary potatoes, Amy’s Thai soup with rice noodles
September 26, dinner: Amy’s
September 25, dinner: Indian feast by Tommy & Baker, Dutch apple crumble
September 24, dinner: Risotto with chard, turnip greens, sweet potato, caramelized red onion, and toasted hazelnuts; seared brussels sprouts (w/ B&A)
September 23, dinner: Leftover Indian curry simmer sauce over tofu, cauliflower, fingerling potatoes, zucchini, peas, and red onion; tangy red lentils, Bhutanese red rice
September 22, dinner: TJ’s Indian curry simmer sauce over tofu, cauliflower, fingerling potatoes, zucchini, peas, and red onion; tangy red lentils, Bhutanese red rice
September 21, dinner: Thai green curry with tofu, cabbage, cauliflower, carrots, kale, zucchini, jalapeno, Thai basil, and green onions
September 20, dinner: Mujadara from Reverie
September 19, dinner: Chile verde tofu burrito from Little Chihuahua
September 18, dinner: Kale with kale sauce, tangy red lentils, tofu tikka masala, quinoa
September 17, dinner: Quesadilla with refried beans, tofu tikka masala, corn relish, and Cheezly
September 16, dinner: Pad see ew at Basil Thai
September 15, dinner: Tofu tikka masala, roasted broccoli with lemon zest, red Bhutanese rice, Chandler strawberries
September 14, dinner: Grilled corn cakes from Zazie, red leaf lettuce salad with pear, blue “cheese” and toasted walnuts
September 13, dinner: Tempeh reubens on GF bread with Cheezly mozarella, vegan thousand island dressing, horseradish and homemade sauerkraut;
Sweet potato fries with vegan aioli; green salad with radishes and balsamic vinaigrette
September 12, dinner: Sushi extravaganza post-Arkham
September 11, dinner: Tea soup at Samovar with Iris
September 10, dinner: Arepas filled with refried beans topped with roasted tomato salsa with cantaloupe-cucumber salsa; spicy slaw; Taverna zucchini; cantaloupe agua fresca with vodka
September 9, dinner: Yellow curry with potatoes, carrots, cauliflower, zucchini, tomatoes, basil, and peas with Bhutanese red rice
September 8, dinner: Tamales
September 7, dinner: Homemade baba ganoush with homemade GF pita bread
September 6, dinner: An Indian feast cooked by Tommy!
September 5, dinner: Sloppy sushi with shitakes, carrot, cucumber, and avocado during Arkham Horror
September 4, dinner: Amy’s
September 3, dinner: Soba noodles with peanut sauce, broccoli, carrot, and cucumber and Malaysian tofu satay; cooked with Casey
September 2, dinner: Polenta with salsa, leftover burrito
September 1, dinner: Tofu ranchero burrito
August 31, dinner: Quinoa with mushroom-leek ragout, roasted fennel, roasted pears
August 30, dinner: Amy’s
August 29, dinner: Sushi from Osaka
August 28, dinner: Sloppy sushi with shitake mushroom, avocado, and cucumber
August 27, dinner: Raw kale salad and a can of soup
August 26, dinner: Amazing Indian food at Will’s birthday dinner
August 25, dinner: Fresh corn polenta, roasted broccoli with lemon zest and pine nuts
August 24, dinner: Bun at Loving Hut with mom
August 23, dinner: Rice spiral pasta with spicy vodka tomato sauce, red leaf lettuce salad with ginger-citrus-sesame vinaigrette, rainbow chard with pine nuts and raisins
August 22, dinner: Lentil soup with broccoli
August 21, dinner: Thai with Will
August 20, dinner: Fresh corn polenta with sauteed cherry tomatoes; green bean, wax bean, and chick pea salad with harissa
August 19, dinner: Amy’s
August 18, dinner: Chana masala, curried cashew couscous, pan-seared summer squash with garlic and mint, chopped salad (cukes, tomato, avocado, basil) with Annie’s Goddess dressing
August 17, dinner: Veggie kabobs, potato salad, chocolate mousse @ E&S’s BBQ
August 16, dinner: Pasta with butternut squash, walnuts, tempeh bacon, a tiny bit of vegan cream cheese, and both roasted and seared radicchio
August 16, lunch: Kitchari salad rolls with tomato-cucumber relish, cucumber salad with marinated shallots
August 15, dinner: Chile verde tofu burrito from Little Chihuahua
August 14, dinner: Chile verde tofu burrito from Little Chihuahua
August 13, dinner: Szechuan eggplant with tofu and bok choy; gai lan with soy sauce and garlic; quinoa
August 12, dinner: Szechuan eggplant with tofu and bok choy; gai lan with soy sauce and garlic; sesame spinach; quinoa
August 11, dinner: Homemade spinach and navy bean hot pocket, Impressionist cauliflower
Agust 10, dinner: Golden tofu triangles with peanut sauce, Thai fried rice with broccoli, water chestnuts, and carrots
August 9, dinner: Pizza with Cheezly, jalapeno, and Kalamata olives topped with chopped salad; pan-seared summer squash with mint; Impressionist cauliflower
August 8, dinner: Spinach, avocado, and grapefruit salad; mashed sweet potatoes with coconut milk; quinoa; brown rice; sauteed veggies
August 7, dinner: Sushi while playing Arkham Horror at Just Awesome
August 6, dinner: Warm green beans and new potatoes with grilled onions and lemon-pepper tempeh croutons
August 5, dinner: Tater tots with B & A!
August 4, dinner: GF hot pocket with eggplant caponata and spinach, navy bean, and mushroom filling
August 3, dinner: Bibimbap with napa cabbage and shitake mushrooms, vegan chocolate mousse
Agust 2, dinner: Chilled cucumber soup with mint, zucchini and black bean quesadillas with chipotle salsa
August 1, dinner: Thai-style veggie curry with brown rice, Asian cucumber salad
July 31, dinner: Thai-style veggie curry with brown rice, Asian cucumber salad (made with Armenian cucumbers!)
July 30, dinner: Amy’s
July 28, dinner: Three sisters stew (corn, beans, zucchini, okra, tomato, tomatillo, jalapeno) with arepas filled with vegan cream cheese topped with salsa; roasted nectarines with vegan cinnamon labneh
July 27, dinner: Three sisters stew (corn, beans, zucchini, okra, tomato, tomatillo, jalapeno) with arepas filled with vegan cream cheese topped with salsa
July 26, dinner: Vinegret; kasha with Russian fermented cabbage
July 25, dinner: Vinegret; kasha with Russian fermented cabbage
July 24, dinner: Country potatoes with haricots verts and wild mushrooms (from TJs)
July 23, dinner: Amy’s enchiladas and mujadarah
July 22, dinner: Sushi out before game night
July 21, dinner: Mujadarah (lentils, rice, caramelized onions), falafel, chopped salad, baba ganoush
July 20, dinner: Polenta topped with cannelini beans mixed with Goddess dressing, tomato, and purple basil
July 19, dinner: Loving Hut veggie Bun after Sorcerer’s Apprentice
July 18, dinner: Burrito while out
July 17, dinner: Corn cakes at Zazie
July 16, dinner: Red curry with potatoes, cabbage, carrots, red onion, and tofu with Thai cucumber salad; salad of spinach, avocado, and grapefruit
July 15, dinner: Edamame and smoked tofu succotash (with fresh corn and tomatoes); salad with basil-citrus vinaigrette
July 14, dinner: Lettuce leaves rolled around kitchari, tomato, carrot, and purple basil; corn on the cob
July 13, dinner: Salad of roasted beets, romaine lettuce, and spiced pecans with orange vinaigrette; bibimbap
July 12, dinner: One-pot bibimbap with arame, tofu, napa cabbage, and spinach
July 11, dinner: Pasta Florentine with spinach, fresh basil, and tempeh bacon
July 10, dinner: Pasta Florentine with spinach, fresh basil, and tempeh bacon; salad of romaine, cucumbers, carrots, and tomato; roasted garlic
July 9, dinner: Coco rice with black eyed peas, gingered collards, raw kale salad with tomato and avocado
July 8, dinner: Coco rice with black eyed peas, gingered collards, baked plantains, raw kale salad with tomato and avocado
July 7, dinner: Sushi from Osaka
July 6, dinner: Sunrise noodles with chard and baked tofu
July 5, dinner: Noodles at Best of Thai
July 4, dinner: Tamale bake, fruit salad, sugar snap peas with hummus
July 3, dinner: Tamale bake with zucchini and mushrooms, salad of lettuce, cucumbers, green onion and pepitas with avocado-lime-cilantro dressing, fruit salad, watermelon slices with chili powder
July 2, dinner: Nicoise salad with lettuce, potatoes, green beans, tomatoes, scallions, and beets
July 1, dinner: Epic Salad of lettuce, tempeh bacon, spiced pecans, avocado, grated carrots and red grapes
June 30, dinner: Chile Verde Tofu burrito from Little Chihuahua, strawberries, Mexican hot chocolate at the beach!
June 29, dinner: Burma Super Star
June 27, dinner: Kitchari in lettuce rolls, kale with sunflower seeds and kale sauce
June 12, dinner: Chile Verde Tofu burrito from Little Chihuahua
June 11, dinner: Another evening of chips and popcorn with B & A!
June 10, dinner: Quinoa, bok choy, cashew, edamame, and mandarin oranges; beet greens with tofu and shitake mushrooms
June 9, dinner: Quinoa, bok choy, cashew, edamame, and mandarin oranges with leftover Indian food
June 8, dinner: Indian at Pakwan before Wicked
June 7, dinner: Amy’s
June 6, dinner: Pasta “Carbonara” with tempeh bacon and baby broccoli, red leaf lettuce salad with toasted pumpkin and sunflower seeds
June 5, dinner: Pan-cooked tofu, brown rice, green salad with avocado, tomato, and sprouts
June 4, dinner: Sweet potato and black bean enchiladas, salad of butter lettuce and red leaf lettuce with Vegan Express vinaigrette
June 3, dinner: Sweet potato and black bean enchiladas, salad of butter lettuce with Vegan Express vinaigrette
June 2, dinner: Creamy chickpea curry, aloo ghobi with potatoes, cauliflower and tofu, brown basmati rice
June 1, dinner: Amy’s
May 31, dinner: Sloppy sushi with marinated shitake mushrooms, cucumber, avocado, toasted cashews, flax seed oil, etc.
May 30, dinner: Burrito from Gordo’s
May 29, dinner: Sweet potato, tempeh, and kale skillet
May 28, dinner: Impressionist cauliflower, aloo ghobi with cauliflower and tofu, brown basmati rice, cabbage salad with carrot-miso dressing
May 27, dinner: DDD caramelized baby bok choy; carrot, dill, & white bean salad
May 26, dinner: GF Goddess vegan mac & cheese, steamed broccoli
May 25, dinner: GF Goddess vegan mac & cheese, steamed broccoli
May 24, dinner: Popcorn, corn chips, homemade hummus, and corn salsa at B&A’s house (another veggie-free dinner, but oh so yummy!)
May 23, dinner: Home fries at Crepes on Cole (I know, I know, not a balanced dinner)
May 22, dinner: Tofu and walnut salad at WG (with a soy cherry chocolate chip milkshake!)
May 21, dinner: Chile verde tofu burrito from Little Chihuahua
May 20, dinner: Annie’s mac and cheese, Taverna zucchini
May 19, dinner: Fresh white corn, edamame, and tofu succotash; salad of iceberg lettuce, radishes, pickling cucumbers, and celery, with miso-carrot dressing
May 18, dinner: Salad of iceberg lettuce, radishes, pickling cucumbers, and celery, with miso-carrot dressing
May 17, dinner: Sunrise noodles
May 16, dinner: Sunrise noodles (rice noodles with chard, baby broccoli, cabbage, and broiled tofu)
May 15, dinner: Modern Thai with Bay to Breakers crew! (yep, so tasty I did it two nights in a row)
May 14, dinner: Modern Thai to celebrate K’s first draft!
May 13, dinner: Amaranth and new potato curry, coconut brown basmati rice, chili-glazed tofu
May 12, dinner: Amaranth and new potato curry, coconut brown basmati rice, chili-glazed tofu
May 11, dinner: Amy’s (“staycation!”)
May 10, dinner: Amy’s (“staycation!”)
May 9, dinner: Mother’s Day: Moroccan tagine, avocado salad, steamed broccoli with Spa vinaigrette, green salad with chopped veggies, Cara Cara navel oranges, fruit salad
May 8, dinner: Moroccan tagine with zucchini, sweet potato, new potato, eggplant, cauliflower, carrot, chickpeas, and prunes over brown rice couscous
May 7, dinner: Spinach and mushroom tamale, steamed gai lan
May 6, dinner: Beet, beet green, and cabbage curry; rice bowl with dandelion greens
May 5, dinner: Spinach and mushroom tamale, steamed gai lan
May 4, dinner: Rice bowl with dandelion greens, green onion, and avocado
May 3, dinner: Beet, beet green, and cabbage curry with quinoa and Indian-spiced coconut yogurt raita; salad of romaine and celery with Spa vinaigrette
May 2, dinner: Burrito out
May 1, dinner: Delicious “Arabic fusion” food at Saha!
April 30, dinner: Sweet potato and black bean enchiladas with spicy adobo sauce; herb salad of Romaine, mint, dill, green onions
April 29, dinner: “Mish-mash bowl” with quinoa, fleur de sel, flax oil, and nori, topped with sweet potatoes, broccoli, avocado, grated carrot, radishes, pumpkin seeds, cashews, sunflower seeds, parsley, mint, and green onion, with tahini sauce
April 28, dinner: Sweet potato and black bean enchiladas with spicy adobo sauce; herb salad of Romaine, mint, dill, green onions
April 27, dinner: “Mish-mash bowl” with quinoa, fleur de sel, flax oil, and nori, topped with sweet potatoes, broccoli, avocado, grated carrot, radishes, pumpkin seeds, cashews, sunflower seeds, parsley, mint, and green onion, with tahini sauce
April 26, dinner: Broiled tofu topped with Cheezy Sauce over braised garlicky chard on a bed of roasted Yukon Gold potatoes, beets, Garnet sweet potatoes, carrots, red onion, garlic cloves, and cauliflower
April 25, dinner: Broiled tofu topped with Cheezy Sauce over braised garlicky chard on a bed of roasted Yukon Gold potatoes, beets, Garnet sweet potatoes, carrots, red onion, garlic cloves, and cauliflower, garnished with parsley, tiny radishes, and avocado
April 24, dinner: Burmese at Mandalay
April 23, dinner: Canned soup and toast with hummus
April 22, dinner: GF teff wrap grilled, stuffed with refried beans, sweet potatoes, chile-beer marinated tempeh strips, soy cream cheese, avocado, salsa, and lime crema; cabbage slaw; Taverna zucchini
April 21, dinner: Soft tacos with chile-beer marinated tempeh strips, lime crema, and cabbage slaw, topped with avocado, tomato, radish, and parsley; Taverna zucchini
April 20, dinner: Amy’s
April 19, dinner: Amy’s
April 18, dinner: Sloppy Sushi with asparagus, avocado, and soy-sake-mirin marinated carrots and shitake mushrooms
April 16, dinner: Soba noodles with peanut sauce, red onion, cabbage and broccoli, topped with Asian marinated grilled tofu, scallions, fresh mint, and parsley; spinach salad with avocado and grapefruit
April 15, dinner: Soba noodles with peanut sauce, red onion, cabbage and broccoli, topped with Asian marinated grilled tofu, scallions, fresh mint, and parsley; spinach salad with avocado and grapefruit
April 14, dinner: Pasta with kale, fennel, and balsamic
April 13, dinner: Pasta with kale, fennel, and balsamic; baked sweet potato
April 12, dinner: Dinner out at a cafe
April 11, dinner: California Minestrone, toast with tofu egg salad
April 10, dinner: Smoked tofu, edamame, and corn succotash, roasted broccoli with pine nuts and Meyer lemon zest
April 9, dinner: Smoked tofu, edamame, and corn succotash, roasted broccoli with pine nuts and Meyer lemon zest
April 8, dinner: Vegetarian Shepherd’s Pie with mushroom gravy, “Venice” escarole
April 7, dinner: California Minestrone, lentil-millet-walnut loaf with sweet tomato sauce
April 6, dinner: California Minestrone, salad of spinach, avocado and grapefruit
April 5, dinner: Lentil-millet-walnut loaf with sweet tomato sauce
April 4, dinner: Passover dinner with friends and family
April 3, dinner: Lentil-millet-walnut loaf with sweet tomato sauce, Meyer lemon-roasted asparagus
April 3, breakfast: Miso soup with wakame, carrot, shitake, and beet greens
April 2, dinner: Dinner out with friends
April 1, dinner: Zucchini and white corn tamales, steamed napa cabbage
April 1, breakfast: Smoothie of apple, pear, kiwi, ginger, lemon juice, mint, kale, and coconut milk
December 2009/January 2010 Meal by Meal
October 2009 Meal by Meal
July 2009 Meal by Meal
June 2009 Meal by Meal
March/April 2009 Meal by Meal
February 2009 Meal by Meal
January 2009 Meal by Meal
December 2008 Meal by Meal
November 2008 Meal by Meal
September 2008 Meal by Meal
August 2008 Meal by Meal
July 2008 Meal by Meal
June 2008 Meal by Meal
May 2008 Meal by Meal
April 2008 Meal by Meal
March 2008 Meal by Meal
In My Box 
We have started a Spring garden which is thriving and have planted seeds for a Summer garden. I just signed up to split a CSA with a friend, so we will share what is in our box. I am excited about it because what I do not grow in our garden I will get from the local organic farm. It is so nice to eat local, fresh and in season. Once again, your page is great and your recipes sound wonderful.