brunch: iced coffee; soy sausage and Scottish oatmeal cakes (recipe on Bob’s Red Mill Scottish Oatmeal package) with combinations of Earth Balance, whipped soy cream, and the following toppings. Topping #1: cilantro salsa, red onion, minced garlic paste, black pepper, Matouk’s Calypso sauce. Topping #2: blended walnuts, cranberries, chocolate, pomegranate molasses, vanilla, water.

toast with leftover chocolate topping; plums from plum tree outside my apartment, reached by the tall Mr. Glass; espresso

dinner: Tofurky bratwurst on bread with leftover salsa topping, red onion, and purple cherry tomato

snacks during The Rock: VX poison gas (aka absinthe) on the rocks (in John Mason jar); General Hummel and pita; guidance chips and Rockamole; lychees, raspberries, blueberries, and cherries; cherry tomato, raw asparagus, and carrot sticks; beers from Coney Island (vegan according to Barnivore) and Flying Dog (vegan according to Barnivore) variety packs

banana mango sorbet

breakfast: toasted everything bagel with tofu cream cheese; coffee and mango sorbet (thanks Dennis!)

lunch: pita with hummus; chocolate almond milk

dinner from Pizza Plus: pizza with Daiya vegan cheese and garlic; sauteed spinach with garlic and olive oil; Lagunitas Hairy Eyeball and IPA (vegan according to Barnivore)

lemon Italian ice from Uncle Louis G’s

breakfast: iced coffee with vanilla soy milk; granola; date pieces in flour; raisins

lunch: leftover vegetable and tofu stir fry with braggs and nutritional yeast; annie chun’s roasted wasabi seaweed (yum!!!!)

dinner at anethiopian restaurant on 14th st that i don’t think had a name: vegetarian sampler; Heineken; bourbon

breakfast and lunch: mini bagels with tofu cream cheese at lab meetings; iced coffee with soymilk

pre-dinner: leftover spaghetti with marinara sauce

dinner at Prune: (thanks Phil!) part of a long island iced tea; part of a caipirinha; red wine (may not be vegan); bite of shaved celery salad; vegan plate (awesome plate including lentil dish, corn, vegetables, radish dish, pistachio nuts, smoky eggplant, etc.); taste of cynar (Italian artichoke liqueur); taste of franca de breve liqueur

hi guys! so i’m going to be traveling to san francisco in a couple days, and i was wondering if you could recommend restaurants around there. yay for posting!

breakfast: iced coffee with soy milk; whole wheat pita with hummus

lunch: leftover chinese “beef” and vegetable stir-fry over brown rice

snack: vegan no-bake chocolate oatmeal cookie; blueberries; whole wheat pita with hummus

dinner: stir fry with brown rice, red pepper, tofu, tomato, green beans, braggs, and nutritional yeast; raisins; italian ice; truly indian cumin poppa dum

iced coffee

lunch: leftover spaghetti with marinara sauce and vegan meatballs

dinner (thanks Jeanne!): vegan bean burgers on toasted bun with tomato; mushrooms; eggplant; broccoli; guacamole with pita; vegan cheese; sweet potato fries; french fries; salad; a manhattan

yummy dessert: melted chocolate, salt, and olive oil on bread

Dogfish Head (vegan according to Barnivore)

breakfast: iced coffee with soy milk (x2 huge glasses); salty oatmeal

lunch: leftover pepper steak with brown rice from everlasting life

snack: whole wheat pita toasted with sabra chipotle hummus, spinach, and tomato. baked lays; oreos

dinner:broccoli and cauliflower greens from the garden (tastes like collard greens); brown rice; red lentils with cumin, garam masala, salt, pepper, and curry powder; steel reserve

iced coffee from Oren’s Daily Roast

lunch: pita; Sabra hummus with pine nuts

Mi-Del ginger snaps; Trader Joe’s vegan gluten free marshmallow bar (thanks Eliana!)

dinner: zucchini dish (onion, garlic, zucchini, red bell pepper, olive+safflower oils, vegetable broth, bay leaves, oregano, fresh parsley); spaghetti with marinara sauce and vegan meatballs; Portamarillo, a Dogfish Head + Epic Brewing collaboration

breakfast: iced coffee with soy milk, banana with peanut butter

lunch: whole wheat pita toasted with sabra chiptole hummus, spinach, and tomato

snacks: whole pita toasted with sabra pine nut hummus; celery and peanut butter; leftover beet greens sauteed with garlic and soy sauce

dinner with adi while watching In the Family: corn tortillas filled with garlic fried plantains, chipotle in adobo re-fried black beans; cilantro coleslaw, and chipotle in adobo corn; modelo especial

breakfast: toast with peanut butter and banana; granola with vanilla almond milk, rice milk, and banana

lunch: corn, tomato, and avocado salad with fresh basil; chinese “beef” (made by nature’s soy) and vegetable (enoki mushrooms, carrots, baby broccoli, onion, garlic, and snap peas) stir fry based off of this recipe served over brown rice

snack: vegan no-bake chocolate oatmeal cookie

dinner: garlic scape and scallion pancakes dipped in soy sauce, rice vinegar, hot sauce and garlic; beet greens stir fried with garlic and soy sauce

breakfast: berry and coconut yogurt smoothie; Luna bar; peach; espresso

snacks at Julie/Julia’s Bronx BBQ: Heineken (vegan according to Barnivore); rice and pigeon peas with green olives (yuuuuuummm); potato chips

dinner at Nate’s birthday: veggie dumplings; pasta with scallions, broccoli rabe, and mushroom; vegan Han Solo chocolate cupcake (thanks Rebecca!); Bulleit bourbon; Harpoon beers (vegan according to Barnivore)