brunch while watching Bullitt, which was awesome: toasted everything bagel (from Brownstone Bagels) with Tofutti chive and herb cream cheese, tomato, and red onion; orange juice; espresso
portion of a chocolate whoopie pie that was handed out as a free sample at V-Spot
dinner: leftover pasta and Field Roast loaf with vodka sauce; leftover sweet potato and black bean mash
empanadas that were handed out for free from V-Spot
pre breakfast: lemonade
breakfast at r. thomas: The Southern Vegetarian (tender collard greens stacked up with millet corn casserole, smashed potatoes and shiitake mushroom gravy. Surrounded by dots of butternut squash, mild and frilly lolla rossa greens and garlic chili flax dressing); raw cashew cheese (seasoned vegan spread of soaked raw organic cashews, red peppers and tamari served with cucumbers, celery and pear slices; nori veggie kraut rolls (nori stuffed with raw cultured veggies, quinoa and garlic chili flax dressing) served with BED dressing and wasabi; peppermint tea with steamed soy milk
snacks: pretzels with dr. cow cheese
snacks/ dinner at my cousin’s wedding:
appetizers: carrots; squash; tomatoes; olives; artichoke; peanuts; almonds
salad: greens with sundried tomatoes
dinner 1: dumplings; tofurky; veggies
this was one of the best meals i have ever had. too bad they took it away before i finished
dinner 2: asparagus, green beans, carrots and sun dried tomatoes
drinks at the wedding: sam adams boston lager; 2 heineken; amstel light; vodka and grapefruit juice (all vegan according to barnivore.com)
breakfast: shredded wheat with soymilk; coffee
parts of Oreo and Peanut Butter Bomb brownies made by Vegan Treats to celebrate Julie’s birthday
lunch: leftover tomato couscous with roasted beets/turnips/chickpeas
Skittles break!
portion of a black bean sweet potato enchilada
dinner: pasta with vodka sauce (marinara+vodka+mimicream+vegan parmesan); sauteed spinach with garlic, olive oil, and sea salt; portion of a Field Roast quarter loaf (eh. I like their vegan sausage more); Harvey Wallbanger (orange juice plus vodka plus galliano); plain orange juice
breakfast: kava stress relief tea with french vanilla soy creamer; apple slices with peanut butter
lunch: carrots; microwave popcorn (safeway’s organic brand); cashews; more kava stress relief tea with french vanilla soy creamer
dinner from java green: grilled chicken wrap (soy chicken, spinach, red onion, tomato, sprouts, soy cheese, veg-mayo, smooth java)
snacks on the airplane to atlanta: peanuts; fresca
breakfast: shredded wheat with soymilk; coffee
lunch from NY Dosas food cart: special pondicherry (lentil crepe filled with potatoes and veggies), served with sambar soup and coconut chutney
Trader Joe nutty wafers; Smarties
BBQ Pringles
dinner: roasted beets, turnips, red onions, garlic, and chickpeas in olive oil with salt and pepper; tomato-flavored couscous (first sauteed 1c couscous in Earth Balance with berbere spice blend, salt, and pepper, then added 2c water); Hitachino Nest XH (may not be vegan)
breakfast: stress relief kava tea wtih french vanilla soy creamer; almonds; cashews
lunch: leftover green bean and almond stir fry over brown rice; frozen mixed vegetables
snacks: the last of the chocolate cake; carrots; raisins; more tea; Dr-Cow blue-green cashew cheese (ok, i officially have a snacking problem)
dinner: miso soup with broccoli; tortilla with follow your heart vegan cheese; tortilla with tofutti cream cheese; sweet tarts; chocolate chips
pre-breakfast: remaining WayFare hickory-smoked vegan cheddar spread with table water crackers
breakfast: coffee; toasted everything bagel with tofu cream cheese, tomato, and onion from A.R.E.A. Bagels
lunch: pita with Sabra Supremely Spicy hummus and cucumber; Trader Joe nutty wafers from Eliana
champagne (may not be vegan) to celebrate the end of the chaotic experiment I’ve been working on since last December!
shot of vodka (also to celebrate!)
dinner at V-Spot (also to celebrate!): (all shared:) deep-fried tofu with peanut sauce appetizer; club avocado tempeh BLT, served with side salad; french fries with ketchup; Bandeja Paisa (sautéed seitan steak in onions, chorizo, brown rice, black beans, crepa con queso, plantains, and avocado); brownie with hot fudge, white frosting drizzle, and butter pecan vegan ice cream; Brooklyn Brewery I.P.A. (vegan according to Barnivore)
breakfast: coffee with french vanilla soy creamer; banana; cashews; kava stress relief tea with french vanilla soy creamer
lunch: jerk tofu patty from d’ital shak in ny; salads from whole foods: hearts of palm with to tomatoes and asparagus; spicy peanut pasta; orzo salad
snacks: carrots; leftover chocolate cake; raisins
dinner: pizza toast (beer bread toasted with sauce and follow your heart mozzarella cheese); green bean and almond stir fry over brown rice (toasted almonds; green beans cooked in olive oil, garlic, balsamic vinegar)
breakfast: coffee; shredded wheat with soymilk
lunch: pita with Sabra Supremely Spicy hummus and cucumber; table water crackers with WayFare hickory-smoked cheddar spread
Dr-Cow’s blue-green cashew cheese with table water crackers
dinner: soy cheese pizza from Pizza Plus; coleslaw (Vegenaise, vegan Worcestershire, mustard, dill, pepper); homebrew
breakfast: coffee with french vanilla soy creamer
lunch: leftover enchilada casserole; leftover chocolate cake from my boss’s mom
snacks: banana; an apple; more chocolate cake
dinner: lots and lots of popcorn with nutritional yeast, braggs liquid aminos and kelp
coffee from Oren’s Daily Roast
lunch: pita with Sabra Supremely Spicy hummus and tomato
Tropical Skittles
dinner: curry (1 small can of curry paste plus 1 can coconut milk) with red onion, green cabbage, and sesame tofu (tofu fried in sesame oil with black sesame seeds) over brown rice (rice cooked with bay leaves); Tecate
I love the contrast in post length between Stacey being here and Stacey not being here. I miss you already, Stacey!
breakfast: soy latte
lunch: roasted asparagus, beets and potatoes (made by my housemate); a ridiculous amount of stacy’s pita chips
snacks: kava stress relief tea with french vanilla soy creamer; almonds; leftover chicken piece from red bamboo (umm…how do i have this in my bag? and how gross is it that i ate it)
dinner: cashews; almonds; more stacy’s pita chips (i didn’t learn my lesson- i finished the bag); enchilada casserole made by on of my housemates
soy latte
brunch?: saag paneer with brown rice (recipe, including homemade vegan paneer cheese, from Veganize It, Don’t Criticize It); Tecate
green tea coconut+nut-based ice cream (1.75c coconut: 1.25c nut-based MimicCreme in lieu of soy; otherwise followed the recipe from The Vegan Scoop)
dinner/snacks from D’Ital Shak (all-vegan, 24-hour): jerk tofu patty; fake BBQ pork/chicken/?; cheesy potato pie; fried rice
leftover saag paneer; more green tea coconut+nut-based ice cream; Stacey’s raw kale salad
pre breakfast: another soy latte made by michael (still amazing!); a taste of vegan paneer; a taste of the green tea ice cream mix
brunch: saag paneer with homemade vegan paneer cheese (click here for the recipe) over brown rice; green tea coconut/ nut-based ice cream (1.75c coconut: 1.25c nut-based MimicCreme in lieu of soy; otherwise followed the recipe from The Vegan Scoop)tecate (vegan according to barnivore)
snacks: another soy latte made by michael!; more green tea ice cream
a taste of katherine and michael’s food from D Ital Shak (all-vegan, 24-hour): BBQ pork/chicken/?; cheesy potato pie; fried rice
dinner on the bus back to dc: toasted everything bagel with tofu cream cheese, onion and tomato (yum!)
soy latte
brunch at kate’s joint: onion rings with Cajun bean dip; black coffee plus coffee with soy milk; vegan Bloody Mary; vegan cinnamon french toast topped with caramelized apples; sweet potato hash (yams topped with collards, fakin’ bacon, vegan cheddar cheese, and tofu scramble)
cookies ‘n’ cream cashew-based ice cream in a sugar cone (plus tastes of coffee and cinnamon ice creams) from Lula’s Sweet Apothecary
dinner at John’s of 12th St, ordered off their vegan menu option (view): bruschetta (grilled garlic bread with avocado, basil and tomatoes); vegan garlic bread; Seitan Alla Rosa (amazing seitan with artichokes and fire-roasted peppers in marsala wine mushroom sauce), served with spaghetti with marinara sauce; tomato, spinach and tofu ravioli in fresh tomato basil sauce
leftover beers from last night’s tasting: harpoon grateful harvest cranberry ale (vegan according to their website); Smuttynose Robust Porter (vegan according to Barnivore); Rouge Shakespeare Oatmeal Stout (vegan according toe Barnivore); Crispin light hard apple cider (vegan according to Barnivore) mixed with Lindemans peche “peach” lambic (vegan according to Barnivore); Tecate
rest of the peanut butter bomb by Vegan Treats; Jokerz Buccaneer all natural candy bar (tastes like a 3 Musketeers bar, my favorite candy before I was vegan… thank you Stacey!)
pre breakfast: soy latte made by michael (yum- thanks micahel)
brunch at kate’s joint: batter fried onion rings cajun style with bbq sauce with bbq sauce (the first onion rings i’ve had in about 10 years!); coffee with soy milk; bloody mary; vegan cinnamon french toast topped with caramelized apples; sweet potato hash (yams topped with collards, fakin, vegan cheddar cheese and tofu scramble)
dessert at lula’s sweet apothecary: coffee ice cream in a sugar cone; tastes of cinnamon ice cream and cookies and cream
dinner at John’s of 12th St : they have a vegan menu, which you can view here: bruschetta (garlic grilled bread with avocado, basil and tomatoes); vegan garlic bread; seitan alla rosa with artichokes & fire-roasted peppers in marsala wine mushroom sauce- this comes with a side of spaghetti with marinara sauce; tomato, spinach and tofu ravioli in fresh tomato bail sauce
drink treats at home: leftover beer from last night’s tasting: harpoon grateful harvest cranberry ale (vegan according to their website); smuttynose robust porter (vegan according to barnivore); rouge shakespeare oatmeal stout (vegan according toe barnivore); crispin natural hard apple cider (vegan according to barnivore) mixed with lindemans peche “peach” lambic (vegan according to barnivore); tecate
food treats at home: peanut butter bomb by vegan treats (we bought it at atlas cafe); jokerz buccaneer all natural candy bar (tastes like a 3 musketeers bar)
coffee
breakfast from A.R.E.A. bagels: Honey and I shared an everything bagel with scallion tofu cream cheese, onion and tomato
lunch at Red Bamboo: pineapple seafood fried rice (soy fish, scallops, crab, shrimp, red and yellow peppers and white rice); creole soul chicken (panko-breaded soy chicken with rosemary and Cajun seasoning served with sweet corn mashed potatoes, steamed carrots, yellow squash, zucchini, and mushroom gravy)
dessert at Lula’s Sweet Apothecary: an ice cream sundae – 1 scoop of earth worm (chocolate cashew-based ice cream, with crumbled cookies and gummy worms), 1 scoop of soft serve cake batter ice cream (soy-based), hot fudge, coconut whipped cream, and extra gummy worms
snack: a taste of a peanut butter bomb by Vegan Treats (we bought it at Atlas Cafe)
Dr-Cow blue-green cashew cheese and WayFare hickory-smoked cheddar spread with Carr’s table water crackers; a regretted bite of perhaps stale Ryvita sesame rye crackers
dinner: green tea soba noodles (that have been in my cabinet for like a year, anticipating making them with Stacey) with soy sauce, wasabi, and scallions; miso soup (same recipe as before but with just 1/4 the bouillon concentration on the box, more dried shiitakes, and only 5T instead of 6T of miso); bok choy with red pepper flakes, sesame oil, salt, and pepper
beer tasting! Smuttynose Robust Porter (vegan according to barnivore); Peak Organic Maple Oat Ale (vegan- see company responses about vegan products); Harpoon Grateful Harvest Cranberry Ale (vegan according to their website); Crispin Light Hard Cider (vegan according to barnivore); Dogfish Head Saison deu Buff (Parsley, Sage, Rosemary, & Thyme) (vegan- see company responses about vegan products); Rogue Shakespeare Oatmeal Stout (vegan according toe barnivore); Lindeman’s Peche (Peach) Lambic (vegan according to barnivore); our homebrew lambic (vegan!)
pre breakfast: coffee at honey’s house (she bought it in costa rica)
breakfast from A.R.E.A. bagels: honey and i shared an everything bagel with scallion tofu cream cheese, onion and tomato
lunch at red bamboo: pineapple seafood fried rice (soy fish, scallops, crab, shrimp, red and yellow peppers and white rice); creole soul chicken (panko breaded soy chicken with cajun rosemary seasoning served with sweet corn mashed potatoes, steamed carrots, yellow squash, zucchini, and our classic mushroom gravy)
dessert at lula’s sweet apothecary: samples of espresso ice cream and mint chip; an ice cream sundae- 1 scoop of earth worm ice cream (chocolate cashew based ice cream with crumbled cookies and gummy worms), 1 scoop of soft serve cake batter (soy based), hot fudge, coconut whipped cream and chocolate sprinkles (aka jimmies if you are from Rhode Island)- THANK YOU FOR THE BIRTHDAY GIFT HONEY!
snacks: a taste of a peanut butter bomb by vegan treats (we bought it at atlas cafe); wayfare hickory cheddar spread and dr. cow cheese spread on ryvita sesame rye crackers and carr’s water crackers
dinner: bok choy sauteed with garlic, red pepper flake, salt and pepper; miso soup made by michael; green tea soba noodles (thanks honey!) dipped in soy sauce with scallions
beer tasting: harpoon grateful harvest cranberry ale (vegan according to their website); peak organic maple oat ale (vegan- see company responses about vegan products); smuttynose robust porter (vegan according to barnivore); dogfish head saison du buff (ale brewed with parsley, sage, rosemary & thyme) (vegan- see company responses about vegan products), Rouge shakespeare oatmeal stout (vegan according toe barnivore); crispin natural hard apple cider (vegan according to barnivore); lindemans peche “peach” lambic (vegan according to barnivore); honey and michael squared beer (peach and strawberry lambic- vegan according to michael and honey)
breakfast: Health Valley Organic golden flax cereal with soymilk; coffee
lunch: leftover orzo-chard-lentil soup
whiskey at The Continental to celebrate the last stamps
dinner during Puppet Playlist at The Tank: potato and pea shoot sandwich (delivered); Brooklyn Brewery Pilsner (vegan according to Barnivore)
breakfast: banana; kava stress relief tea with french vanilla soy creamer
lunch at java green: grilled chicken sandwich (soy chicken, spinach, red onion, tomato, sprouts, soy cheese, Veg-Mayo, Smooth Java)
snack: leftover chocolate cake (x2); stacy’s pita chips (way too many servings…i am not going to be hungry for ny!)
dinner on the bus to ny: leftover chipotle garden blend burrito
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