Meal by Meal 2013

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, dinner: sushi delivery from Sushi Raw

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 slawTaverna 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

One comment on “Meal by Meal 2013

  1. twoveganboys says:

    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.

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