breakfast: mini bagel with tofu cream cheese; Oren’s coffee

lunch: sandwich with Ezekiel bread, oven-roasted Tofurky slices, greens, tomato, mustard; clementine

peach lambic (eww.)

dinner: basmati rice with green curry with tofu, carrots, and peas (cook a bunch of chopped garden carrots in a half cup of broth with ~3 mild dried chili peppers for about 5-10 minutes, until carrots just start to soften. Set aside the broth/carrot mixture. Sautee 4 cloves sliced garlic in ~1-2 tsp sesame oil until browning. Add a 14-ounce can of coconut milk and 1 T of Thai Kitchen’s vegan green curry paste, and simmer for 5 minutes. Add the broth/carrots, a half cup of frozen green peas, a block of silken tofu cut into chunks, and simmer. After 5 minutes, add 3 chopped scallions, a few chopped cherry tomatoes, and a handful of chopped cilantro. Simmer 5-10 more minutes, adding Sriracha to taste)

Luna and Larry’s cherry amaretto coconut ice cream

breakfast: coffee with vanilla soy milk; clementine; banana; apple; smoked almonds

lunch: leftover kale chips with braggs liquid aminos, olive oil, garlic, chili powder, salt, pepper, and nutritional yeast; tahini baked tofu; chickpea tangine with onions, garlic, zucchini, butternut squash, and vegan sausage over brown rice

snacks: umm, can you guess….halva (it’s all gone!); banana

dinner: black bean and kale Indian dish with nutritional yeast; clementine

breakfast: bran flakes with soymilk; Oren’s coffee with soymilk

lunch: tangerine; corn and poblano tamales; Thai sweet potato soup

avocado with balsamic vinegar and sea salt

dinner: salad with arugula, cherry tomato, Daiya pepperjack, and Goddess dressing; Amy’s black bean enchilada (frozen dinner, with Spanish rice and beans)

Yummy Earth organic candy drops (lime, pomegranate, mango, watermelon)

breakfast: vegan muffin (apple something) from wholefoods; coffee with vanilla soy milk

lunch: leftover kale chips with braggs liquid aminos, olive oil, garlic, chili powder, salt, pepper, and nutritional yeast; tahini baked tofu; chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice

ummmm, HALVA (i’m embarrassed to write this, mostly because i feel sick form eating so much of it)

dinner: almonds; roasted squash seeds; chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice

breakfast: mini everything bagels with tofu cream cheese

lunch: thai sweet potato soup (in a carton, by Pacific Natural Foods); saltines

banana; s’mores Luna bar

dinner: sandwich on oat bread with cornmeal-crusted tofu, sauteed red onion with paprika and dill, cherry tomato, arugula, avocado, and mustard

breakfast: very sugary blueberry muffin from wholefoods; clementine

lunch: walnut stuff mushrooms and zucchini over brown rice; gluten free pizza with daiya cheese, mushrooms, and vegan sausage; frozen vegetables (corn, peas, green beans, and lima beans)

dinner: kale chips with braggs liquid aminos, olive oil, garlic, chili powder, salt, pepper, and nutritional yeast; tahini baked tofu (thanks marcy!); chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice

dessert: chocolate chips and candied ginger

brunch: soy latte; saltines; vegan cheesy scones (Taymer Mason’s recipe)

dinner: vegan grilled cheese on oat bread; tomato soup; Pilsner Urquell (vegan according to Barnivore)

breakfast: cheerios and pecans with almond milk; bites of apple while watching my housemate make applesauce

lunch: roasted squash seeds; carrots with peanut sauce; more cheerios; date pieces in flour; gluten free pizza with daiya cheese, mushrooms, and vegan sausage

dinner: popcorn with braggs and nutritional yeast; 2 bananas; more date pieces in flour

http://www.theppk.com/2012/01/the-post-punk-kitchen-100/

coffee

brunch from Bergen Bagels: toasted everything bagel with tofu cream cheese, red onion, and tomato

Vegan Expedition Part 1: Dun-Well Doughnuts: coffee; half dozen doughnuts purchased (some eaten there, some later): classic glazed; cinnamon and sugar; jelly-filled (filled with raspberry jelly, topped with powdered sugar); peanut butter fudge; Oreo; and vanilla chai

Delicious! Definitely the best and fluffiest vegan donut I’ve ever had.

Vegan Expedition Part 2: Pine Box Rock Shop: Sunday Bloody Sunday (variation on a bloody mary, but with whiskey, stout, tabasco, and other ingredients; garnished with okra, green bean, banana pepper, lime, celery, pickle, an olive, and an Old Bay seasoned rim)

dinner: leftover pasta with lentils; lacinato kale chips (both batches with olive oil and Bragg’s; 1st batch with Sriracha, 2nd batch with nutritional yeast)

brunch with adi and anna: vegan pancakes with raspberry compote; tofu scramble with black beans, chipotle sauce, cumin, tomatoes, cilantro, garlic, onion, salt and pepper; homefries

junkfood: a lot of chips with salsa; tastes of 4 different sticky fingers cupcakes (they have improved a lot)

drink at nellie’s: i forget the name of the drink but it included vodka, cranberry juice, and pineapple juice

more food: carrots smothered in peanut sauce

breakfast: flax flakes and banana with soymilk; coffee

lunch: pasta (tossed in a bit of Earth Balance, Sriracha, salt, and pepper), with leftover lentils; salad (arugula, cherry tomato, vinaigrette)

dinner at Bark: veganized veggie dog with roasted mushroom-chickpea topping, ketchup, and mustard (for vegans they leave off the mayo and use a vegan bread in place of the bun); french fries with ketchup; Sixpoint Bark Red Ale (vegan according to Barnivore)

breakfast: green tea; coffee with vanilla soy milk

lunch: walnut stuff mushrooms and zucchini over brown rice; gluten free pizza with daiya cheese, mushrooms, and vegan sausage

snack: date pieces in flour; raisins; a distributing amount of halva

dinner: broccoli and eggplant of a garlic peanut sauce with brown rice

breakfast: flax flakes with soymilk; Oren’s coffee

lunch: pita with hummus, okra-tomato dish; tabouleh

banana; saltines with remainder of hummus, okra-tomato dish, and tabouleh

dinner: avocado half with white balsamic vinegar and sea salt; oat bread toast with Earth Balance and other half of avocado; leftover wild rice salad; Amy’s fire-roasted southwestern vegetable soup; Ithaca apricot beer (vegan according to Barnivore)

chocolate-covered corn nuts; Yummy Earth hard candies

breakfast: coffee with vanilla soy milk; wheat crackers with sesame and barley

lunch: leftover black eyed peas, greens, and butternut squash stir fry mixed with homemade tomato sauce (the zimbabwean way) with broccoli, green beans, tofu, black beans, onions, carrots, and celery over brown rice; oreo minis and a watermelon airhead

snacks: banana; wasabi roasted seaweed; green tea; curly halva (honey, remember when we bought this?)

dinner:pasta with earth balance, nutritional yeast, daiya cheese, and krazy jane mixed up salt

Z-crackers

breakfast: toasted mini bagels with tofu cream cheese; Oren’s coffee

lunch: pita and crackers with hummus, tomato+okra dish, and tabouleh

dinner: leftover pasta with lentils; leftover wild rice salad

Lula’s peanut butter caramel fudge cashew-based ice cream

breakfast: coffee with almond milk; dried date pieces in flour and raisins

lunch, a big one: leftover minestrone soup; leftover black eyed peas, greens, and butternut squash stir fry mixed with homemade tomato sauce (the zimbabwean way) with broccoli, green beans, tofu, black beans, onions, carrots, and celery over brown rice

snack: wasabi roasted seaweed; clementine

dinner: celery with peanut butter; walnut stuffed mushrooms with brown rice and nutritional yeast

breakfast: flax flakes with soymilk; Oren’s coffee with soymilk

mixed fruit (strawberry, cantaloupe, grapes, orange, blueberries)

lunch at Carrie’s baby shower: my wild rice salad (recipe); Jessica’s veganized risotto with zucchini; Des’s cabbage and ramen salad; kalamata olives; figs; cherry tomato; carrot; vegetable crackers with olive hummus; strawberries

dinner at Bogota (they label vegan items on their menu): plantain chips with house salsa; fried yucca with green sauce; kale and red onion salad; gallo pinto; quinoa cakes (made with sweet potato and black beans with Colombian aji sauce); classic margarita; Quilmes beer (didn’t know before drinking it, but possibly not vegan (search page for quilmes))

breakfast: coffee with almond milk

lunch: leftover minestrone soup; dry roasted edamame

snack: roasted wasabi seaweed; black eyed peas, greens, and butternut squash stir fry

dinner: homemade tomato sauce (the zimbabwean way) with broccoli, green beans, tofu, black beans, onions, carrots, and celery; budweiser