breakfast: shredded wheat with soymilk; coffee
lunch: peanut butter and jelly sandwich; plaintains sauteed in Earth Balance
Boston chocolate chip vegan cookie; pita chips
dinner: vegan chipotle mac ‘n’ cheese (recipe from Veganomicon, with added chipotle and adobo sauce), some made with collards; sauteed collards with garlic; Nectar IPA (may or may not be vegan)
breakfast: grapes; coffee with french vanilla soy creamer; bagel with tofutti cream cheese
lunch: leftover pho from pho 14; an apple from the farmers market; half an avocado sprinkled with sea salt
chamomile tea
drinks and food at nooshi: tofu fries; steamed rice with soy sauce; piña colada; heineken dark (i just realized that this may not be vegan. i sent heineken an email to find out)
more food: a few veggie chips and leftover black beans with garlic, onion, appple cider vinegar and cumin
breakfast: lemon cornmeal pancakes from leftover batter, with fresh blueberry sauce and tomatillo-jalapeño sauce; plantains sauteed in Earth Balance; espresso
lunch: leftover miso soup; leftover soba noodles with soy sauce; leftover sauteed sesame veggies
orange juice; dark chocolate
Stella Artois (vegan according to Barnivore) at housewarming party for downstairs neighbors
dinner at Fornino: red wine (may or may not be vegan); saffron risotto ravioli with lemon peel.
They told me the marinara pizza, the potato gnocchi without butter or Parmesan, and the grilled saffron risotto ravioli without Parmesan could be made vegan. I thought the risotto in the ravioli was suspiciously creamy/cheesy, but I had a couple people eat it and they said they were sure it wasn’t cheese and pretty sure it could be vegan. I am going to ask another couple people before trying it again. If it was vegan, they got an amazing texture and idea for vegan ravioli.
peach sorbet from Uncle Louie G
brunch: curry with squash, peppers, garlic; thai basil served over white rice; black bean salad (black beans, cumin, lemon juice, apple cider vinegar, onions, garlic, salt and pepper)
dinner at pho 14: vegetarian pho
a peanut
brunch: lemon cornmeal pancakes (same recipe as I have posted in the recipes section, but I added 1/4 c soy yogurt, 1/4 c flour, 1/4 c corn meal, and 1/4 c soymilk) with fresh blueberry syrup (I simply put a pint of blueberries in a stick-free pan and heated, covered, with frequent stirring, until it was a chunky syrup) and tomatillo-jalapeño sauce (similar to the blueberries, I heated about 6 tomatillos and 2 halved jalapeños with seeds removed in a non-oiled stick-free pan on low heat until they were all browned and the tomatillos were very soft and starting to break, then I added 4 cloves of garlic cut into big chunks and cooked a few more minutes, then put all this in a food processor with salt and the juice of one lime); coffee
dinner at Michael’s parents’ house: Dogfish Head 90-Minute IPA; raspberry champagne cocktail; almonds; raw veggies; piece of vegan cheese; vegan macaroni and cheese with apple crisps; vegan mushroom turnovers; sweet potato and regular french fries; seitan piccata (recipe here); salad; red wine (may or may not be vegan)
vodka at The Ice Cage (at Mehanata); PBR at Welcome To The Johnsons
brunch: leftover veggies and black beans from alero; leftover veggie burger from tonic
snack 1: an oreo
snack 2: bagel with tofutti;
dinner and drinks at a beer tasting: bread, hummus, squash, pesto, veggies, etc (they labled what was vegan!); different types of homemade beer (yum)
more drinks: tecate with a lime at haydee’s; brooklyn pilsner
another snack: corn chips with sauce and melted daiya cheese
breakfast: shredded wheat with soymilk; espresso
lunch: falafel sandwich from Mamoun’s; stuffed grape leaves (2/$1) at the place across from Mamoun’s
most of a Field Roast sausage (minus the bite I had yesterday); a few vegan spicy sweet chili Doritos
dinner: miso soup (shiitake plus veggie bouillon base, with tofu and wakame); soba noodles dipped in soy sauce + scallions + wasabi; sauteed tofu plus vegetables (tofu, mushrooms, red onion, garlic, and corn with lemongrass, black sesame seeds, scallions, sesame oil, and hot chili oil); whiskey on the rocks
dark chocolate
breakfast: coffee with soy creamer; onion bagel with tofutti cream cheese
lunch: leftover fajitas from alero; pizza strip from calvitto’s (from the freezer)
snacks: plain bagel with tofutti cream cheese; grapes
dinner: leftover fajitas from alero
dinner/drinks at tonic: RRP Salad Burger (veggie burger (homemade), roasted red pepper hummus, greens and oven roasted tomatoes) with tater tots; great lakes eilot ness (vegan according to barnivore)
breakfast: shredded wheat with soymilk; espresso
lunch: leftover pasta with lentils + tomato sauce + nutritional yeast; leftover sauteed spinach with garlic; half an avocado
dinner #1 at speakeasy bar accessed through Crif Dogs: the “Hummer” veggie dog (hummus plus veggie dog plus vegetables; they said it was vegan but I didn’t press them about the bun); beer
shot of rum, shot of whiskey, and Yuengling (vegan according to Barnivore) at Continental
dinner #2 at Yakitori Taisho: vegetable noodle dish (they would not let me substitute the listed pork for tofu, which I found surprising and disappointing. Also, there was some confusion over my questions about fish and oyster sauce, so in the end I wasn’t confident that it was vegan, but I couldn’t taste any fish sauce); sake (may or may not be vegan)
chocolate brownie almond Purely Decadent coconut ice cream; Spicy Sweet Chili Doritos (these seem to be vegan, but I’ve been meaning to email the company); a bite of a Field Roast veggie sausage
breakfast: coffee with soy creamer; onion bagel with tofutti cream cheese
lunch: leftover chili with tvp, squash, black beans, okra, tomato, onion, garlic
cupcake from hello cupcake: banana cake with vanilla frosting
goodbye drinks;food for john at mandu: sapporo; peach sojutini; vegetable mandu (fried and steamed)
snacks at a clothing swap: tortilla chips with guacamole and black beans
breakfast from A.R.E.A. Bagels: toasted everything bagel with tofu cream cheese, red onion, and tomato; iced coffee
lunch: sprouted brown rice risotto made by Macro Vegetarian; Lay’s potato chips
dinner: pasta with leftover lentils, tomato sauce, and nutritional yeast; sauteed spinach with garlic; half an avocado with balsamic vinegar and sea salt; Nectar IPA (may or may not be vegan)
chocolate brownie almond Purely Decadent coconut ice cream
breakfast: part of an onion bagel with tofutti cream cheese
lunch at bread and brew: carrot coconut soup (yum) and wild mushroom pizza with arugula and vegan cheese
snacks: coffee with soy creamer; leftover pizza from bread and brew; french bread
dinner at alero: chips and salsa; fajitas with guacamole, lettuce, black beans and vegetables (I was not sure the refried beans and rice are vegan so I made my own meal)
breakfast: blueberry clusters with soymilk; flax-parsley toast with Earth Balance; a bit of plain pasta; iced coffee from Oren’s Daily Roast
lunch: leftover red beans and wild rice
Lay’s classic potato chips
toast with leftover collards, Earth Balance, and nutritional yeast
dinner: leftover ful on bread; leftover red bean wild rice; bit of leftover pasta with marinara sauce; Nectar I.P.A. (may or may not be vegan)
blood orange sorbet from the place around the corner
breakfast: coffee with soy creamer
lunch: leftover falafel from maoz vegetarian; leftover okra stew that I made with Crispen in Urbana; pizza strip from calvitto’s (i had frozen a bunch)
dinner at Thaitanic II: i have been boycotting this location because it opened up in a disgusting gross apartment building in columbia heights. but, my mom and brother drove from ny to help me move and this is where they wanted to go, so i agreed. sadly, it is right by my new house. i had drunken noodles and tao huw pad tua ngorg (stir-fried bean sprouts, fried tofu, mushrooms, spring onions, red peppers and green peppers in a garlic soy sauce). be sure to specify no fish and oyster sauce. if you don’t specify it will have both; corona with a lime
breakfast: blueberry clusters cereal with soymilk; toast with Earth Balance; coffee
lunch: leftover ful with bread, carrot sticks, and extra parsley
dinner: lentil pasta (same recipe as posted before); sauteed collards; whiskey on the rocks
last bit of Luna and Larry’s cherry amaretto coconut ice cream
breakfast: coffee with soy creamer
lunch a maoz vegetarian: falafel pocket with beets, carrots, onions, tomato, cauliflower, tahini, cilantro sauce, pickles, chickpeas, etc)
dinner: veggie chips; wheat thins
drink: williamsburg alewerks wheat ale (vegan- see company responses about vegan products)
baked lentil crackers with garlic hummus; espresso
brunch at Pepperocino’s: grilled vegetable panino served with roasted potatoes (the waiter said none of it had dairy)
dinner: ful medamas (same recipe that I used before, see recipe section) with lots of fresh lemon and parsley, served with raw carrot sticks and parsley-flax bread (same as my multigrain bread recipe, with 1:3 whole wheat:white flour, with agave instead of maple syrup, and with added thyme, tarragon, fresh parsley, and flax seeds); mango lassi (1.5c mango, 1.5c soy yogurt, and 0.5c soymilk blended in a food processor); Brooklyn Brewery Oktoberfest (vegan according to Barnivore)
Luna and Larry’s cherry amaretto coconut ice cream
breakfast: leftover chili with white rice
lunch: toasted sourdough bread with mashed avocado, salt, pepper and tomato; toasted sourdough bread with tomato slices and vegan “tuna” salad
snack at sticky fingers: raspberry lemon muffin and a sip of hot chocolate
tea from tynan: Moroccan Mint
dinner at pho 14: veggie pho
breakfast: toasted everything bagel with tofu cream cheese, red onion, and tomato from A.R.E.A. Bagels; espresso
baked lentil chips with garlic hummus
Brooklyn Brewery Oktoberfest in the park (vegan according to Barnivore)
dinner: red beans and wild rice (saute garlic, red onion, red pepper flakes, and bay leaves in a bit of olive oil; add red beans; add a barbecue sauce made of ketchup, mustard, and vegan Worcestershire; add lemon, tarragon, and thyme; mix with cooked wild rice; stir in tomato paste and hot sauce to texture/taste, adding water if it gets too dry); collards sauteed with garlic, olive oil, sea salt, and maple syrup; basic biscuits (recipe here, on the Crisco website) with mushroom and “sausage” gravy (Saute 1/2 onion, 2-3 cloves garlic, and 6oz mushrooms in a dash of olive oil with tarragon, sage, and thyme; add 2c bouillon; separately make a roux of 1 T Earth Balance with 2 T flour, and add this to the gravy; simmer; separately saute Field Roast vegan sausage and add chunks of this to the gravy); whiskey on the rocks
licorice tea hot toddy (with agave instead of honey); Luna and Larry’s cherry amaretto coconut ice cream
breakfast: garlic bagel with earth balance
lunch: apple from the farmers market
dinner at eva’s: okra fritters topped with homemade applesauce; chili (okra, squash, garlic, onions, tomato, tvp, black beans, hot peppers) served over white rice
drinks: budweiser
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