breakfast: toast on oat bread with Earth Balance and cherry jam; multigrain flakes with soymilk; coffee
my last vegan Cadbury-style egg :(
dinner: Pizza Plus with Daiya, mushrooms, and garlic; sauteed spinach with garlic
snacks during Grey Gardens viewing: root beer floats (with Luna and Larry’s vanilla island coconut ice cream); tortilla chips and salsa; red wine (may not be vegan); Lagunitas Little Sumpin’ (vegan according to Barnivore)
breakfast: coffee and toasted everything bagel with tofu cream cheese from Think
rosemary saltine crackers
lunch: sandwich on sprouted multigrain with Field Roast mushroom seitan, mustard, greens, and tomato
Ethiopian food (thanks Rick!): injera bread with brown lentil, yellow lentil, chick pea, and string beans dishes; fried vegetable patty with jalapeño sauce; beer
breakfast: flax flakes with soymilk; espresso
lunch: sandwich on toasted sprouted multigrain with Susie’s portobello seitan, tomato, greens, and mustard
dinner: wild rice with sauteed string beans; Dogfish Head Raison D’etre
breakfast: blueberry coconut yogurt; Oren’s coffee
lunch: sandwich on toasted sprouted multigrain with Susie’s portobello seitan, tomato, greens, and mustard; edamame and corn salad
dinner: leftover mac and “cheese”; toast with Earth Balance and cherry jam; fried plantain; sauteed garden carrots
vegan Cadbury-style creme egg
breakfast: vanilla coconut yogurt; flax flakes; coffee
lunch: sandwich on toasted sprouted multigrain with avocado, Susie’s portobello seitan, tomato, greens, and mustard
chocolate-dusted almonds
dinner: mac and cheese (quinoa pasta, Daiya pepperjack shreds, soymilk, Earth Balance, nutritional yeast, black pepper, paprika); leftover Dao Palate vegetables and seitan
breakfast: flax flakes with soymilk; espresso; mini bagel with tofu cream cheese at lab meeting
lunch: half an avocado with balsamic and sea salt; sandwich on sprouted multigrain with avocado, tomato, greens, mustard, and Susie’s portobello seitan
clementine
dinner: kale salad (kale, tomato, nutritional yeast, Bragg’s liquid aminos, olive oil); quinoa pasta with fire-roasted tomato sauce; Cascazilla (vegan according to Barnivore)
vegan Cadbury-style creme egg
breakfast: onion bread toast with Earth Balance and cherry jam; soy latte
lunch: leftovers from Dao Palate (Thai fried rice and pad thai)
vegan Cadbury-style creme egg
dinner at Geracis: stuffed cremini mushrooms; pasta with almond tomato sauce; kidney bean meatballs; vegan brownies (all recipes from Veganomicon); Dogfish Head Immort Ale (may not be vegan); red wine (may not be vegan)
breakfast: toasted everything bagel with tofutti cream cheese, tomato, and red onion; Gorilla coffee
lunch: veggie roti roll with potatoes from NY Dosas; Think espresso
dinner with parents from Dao Palate: Thai fried rice, basil soy protein with vegetables, brown rice, pad thai; Dogfish Head Raison D’être
Ithaca Cascazilla (vegan according to Barnivore); curry cashews; bite of leftover fried yucca
vegan Cadbury-style egg from Queenbalch on Etsy
breakfast: banana; Oren’s coffee
lunch: sandwich on sprouted multigrain with lentil-sage Field Roast seitan, mustard, greens, and tomato
Skittles
dinner: Amy’s black bean burrito; bean salad (black and kidney beans, onion, green pepper, corn); tater tots with ketchup and Calypso sauce
breakfast: blueberry coconut yogurt; banana; Oren’s coffee
lunch: sandwich on sprouted multigrain bread with mustard, greens, tomato, avocado, and lentil-sage Field Roast; avocado half with sea salt and balsamic
dinner at Rick’s: vegan pizza from Two Boots (Daiya, tons of vegetables, vegan pesto); Lagunitas IPA (vegan according to Barnivore)
breakfast: oat bran flakes with soymilk; espresso
lunch: sandwich on sprouted multigrain bread with avocado, mustard, greens, tomato, and wild mushroom seitan; avocado half with balsamic and sea salt
tortilla chip crumbs, crackers, red wine (may not be vegan), and tabbouleh at lab happy hour
vanilla coconut yogurt
Brooklyn beer at Smith Westerns concert
dinner: falafel sandwich and stuffed grape leaves from Mamoun’s
breakfast: oat bran flakes with soymilk; espresso
lunch: sandwich on Genesis sprouted grain and seed bread with mustard, greens, tomato, and wild mushroom field roast slices
s’mores Luna bar; avocado with balsamic and sea salt
dinner: black bean salad; Tofurky-brand Daiya pizza
brunch: toasted everything bagel with tofu cream cheese, red onion, and tomato; coffee
dinner: Amy’s roasted vegetable cheeseless pizza; green peas with spices and Earth Balance
Rosale’s olive oil torta (rosemary and thyme flavor; not as good as other flavors)
at Pacific Standard trivia night: Southampton Double White (vegan according to Barnivore); Penn Kaiser Pils (vegan according to Barnivore)
brunch: coffee; Amy’s black bean burrito
half a vanilla chocolate sprinkle Dun-Well doughnut; half a cinnamon sugar Dun-Well doughnut
snacks at Eliana’s goodbye party:: olives; chips (tortilla, pita, and potato) with hummus, salsa, and guacamole; grapes; melon; carrot; celery; salad (greens and tomato); Sixpoint (Righteous and Sweet Action)
breakfast: multigrain flakes with soymilk; Oren’s coffee
lunch: Amy’s canned Tuscan bean and rice soup with crackers; mixed greens
s’mores Luna bar
pineapple drop donut and classic glazed donut from Dun-Well Doughnuts
dinner at Foodswings (vegan fast food restaurant): buffalo-style vegan drumstick with vegan bleu cheese; vegan chipotle cheesy fries; vegan slider; vegan mac ‘n’ cheese
shot of whiskey, Miller High Life at crappy sports bar
late night snack: Foodswings vegan corndog
Remind me to never eat this much fried food in one evening ever again, stacey.
breakfast: multigrain flakes with soymilk
lunch: sandwich on Genesis bread with mixed greens, tomato, oven-baked Tofurky, and mustard; clementine orange
dinner: leftover green curry tofu and vegetables on rice; Amy’s black bean enchilada
breakfast: mini bagel with tofu cream cheese; Oren’s coffee
lunch: sandwich with Genesis bread, oven-roasted Tofurky slices, greens, tomato, mustard; clementine
peach lambic (eww.)
dinner: basmati rice with green curry with tofu, carrots, and peas (adapted from the recipe on the jar of Thai curry paste: cook one 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: 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)
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