breakfast: blueberries; peach soy yogurt; amaranth flakes; dried mango

soy latte

lunch from Chipotle: vegetarian burrito (flour tortilla, black beans, brown cilantro rice, tomato salsa, corn salsa, hot salsa, lettuce, guacamole)

chocolate noir sorbet, spiced chocolate sorbet, and grapefruit sorbet from Pitango Gelato (servers said all the sorbets are vegan)

snacks on Bolt bus: vegan sprinkle cookie; hot and spicy Primal Strip; black sesame soy sauce rice crackers

espresso

breakfast on Bolt bus: amaranth flakes; s’mores Luna bar; primal strip; sesame soy sauce rice crackers

lunch from Bagel Land: coffee; sandwich on multigrain bread with hummus, avocado, sprouts, cucumber

more amaranth flakes

dinner from Two Boots: “V is for vegan” pizza (with Daiya, pesto, red pepper sauce, lots of veggies)

breakfast: amaranth flakes with soymilk; Gorilla coffee

lunch: vegetable minestrone soup; sprouted multigrain toast with olive oil and hot sauce

s’mores Luna bar

dinner from Mamoun’s: falafel sandwich; grape leaves

doubles from Noah’s doubles shop; Bear Republic Racer 5 IPA (vegan according to Barnivore); Dogfish Head Raison D’etre (vegan according to Barnivore)

breakfast: amaranth flakes with soymilk; espresso

lunch: Moshe’s corn and poblano tamales

avocado with cider vinegar and salt

arugula with balsamic vinaigrette; chocolate soymilk

dinner from Ali’s Roti shop: roti with potatoes, channa, spinach, and pepper

Schaefer (vegan according to Barnivore); chocolate-covered corn nuts; marcona almonds

breakfast: quinoa flakes with soymilk; espresso

lunch: Amy’s black bean soup with sprouted multigrain toast; avocado with balsamic vinegar and salt

dinner: general tso’s tofu with broccoli and steamed rice from Lin’s Garden

breakfast: quinoa flakes; vanilla coconut-based yogurt

lunch: mushroom and vegetable ramen with rosemary saltine crackers

dinner: lentil and spinach soup; saltines; avocado

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

tea

breakfast: toasted everything bagel with tofu cream cheese, tomato, and red onion; coffee

garam masala cashews; chocolate-covered corn nuts

at Pacific Standard trivia night: leftovers from Sacred Chow (brussel sprout salad, spinach, quinoa salad, rice and beans)
trivia beer-tasting: Rogue Red (vegan according to Barnivore); other beer: Union Jack IPA (vegan according to Barnivore)

Tofurky Daiya cheese pizza

Naked Juice green machine during co-op shift

breakfast: quinoa flakes with soymilk; s’mores Luna bar; Gorilla coffee

snacks/lunch during The Room viewing: roti from Ali’s Roti shop (with channa, potato, pumpkin, soya, pepper); chocolate covered corn nuts; shot of half-whiskey-half-vodka

dinner at M. Shanghai: scallion pancakes; vegetable shu-mai; sautéed lotus roots with soy peas and chili pepper; fried tofu with sweet peppers in black bean sauce; eggplant in spicy garlic sauce; rice; veganized vegetable lo mein with tofu (I’m skeptical the noodles were egg-free but the waitress did consult a vegan server); lychee cocktail

Pork slap ale (vegan according to Barnivore) at Milk bar

Brooklyn lager at Widowspeak at Glasslands Gallery (vegan according to Barnivore)

1664 Kronenbourg at African funk at Zebulon (NOT vegan according to Barnivore)

late night snack: tamarind doubles from Ali’s

breakfast: quinoa flakes with soymilk; coffee

lunch: Amy’s vegan not-chicken noodle soup with saltines

dinner at Sacred Chow: tapas: quinoa special, lentils and rice special, seitan rollatini special, Korean tofu; Ommegang Witte

breakfast: oat rice cereal with soymilk; espresso

lunch: sandwich on sprouted multigrain with Susie’s seitan, tomato, arugula, avocado, mustard, and hot sauce; crunchy breadsticks

leftover pasta with marinara

dinner: burrito with leftover refried beans, chili, tomato, minced red onion, Daiya cheddar, avocado, cilantro, and lime; 21st Amendment brew free or die IPA (vegan according to Barnivore)

last of Obsessive Confection Disorder’s Caramel ‘Not’ Corn; Lula’s Sweet Apothecary‘s peanut butter caramel fudge ice cream

breakfast: mini bagels with tofu cream cheese; espresso

lunch: avocado half with balsamic vinegar, sea salt, and hot sauce; sandwich on sprouted multigrain with susie’s seitan, tomato, arugula, and hot sauce

dinner: burritos (flour tortilla; vegan refried beans; sauteed red onion, garlic and chipotle vegan sausage; Daiya vegan cheddar cheese; guacamole (lime, avocado, sea salt, tomato); Calypso hot sauce); 21st Amendment brew free or die IPA (vegan according to Barnivore)

brunch: tofu scramble (thanks Michael!); toast with Earth Balance; coffee

chocolate-covered corn nuts; Thai-roasted cashews; and Dr. Cow’s vegan cheese with rice crackers; home-brewed lambic

dinner: pasta with sauce (tomato sauce with vodka and soymilk); sauteed spinach with garlic; 21st Amendment brew free or die IPA (vegan according to Barnivore)

Obsessive Confection Disorder’s Caramel ‘Not’ Corn

brunch: soy latte; toasted everything bagel with tofu cream cheese, tomato, and red onion

leftover succotash; leftover brown rice with tofu vegetable curry

dinner at Julie’s: chips and carrot sticks with salsa and guacamole; chili with Daiya cheddar; olive bread; black bean and vegetable salad; some bock with a monk on it (may not be vegan); Ciao Bello blackberry cabernet sorbet; vegan chocolate chip oatmeal cookies

can’t remember the beginning of this day…

dinner: succotash (minced onion, garlic, and jalapeño; lima beans; corn; chipotle vegan sausage; Old Bay seasoning; Earth Balance) with toast; crackers (rosemary-sesame saltines and rice crackers) with vegan terrine, Dr. Cow cheese, and pea shoots; leftover Bogota salad

coffee

lunch at Bogota: Lentejas (Colombian style lentil soup; potato, carrots, peppers & cilantro); sides of: black beans, yellow rice, maduros, and tostones; part of Pom Palm salad (hearts of palm, pomegranate, avocado, mango, watercress, cilantro dressing) and Avocado & Watercress salad (red onion, tomato, cucumber, root vegetable strips, garlic dressing); margarita

dinner: Amy’s roasted vegetable pizza; sauteed spinach with garlic

breakfast: multigrain flakes with soymilk; Gorilla coffee

lunch: sandwich on toasted multigrain with Susie’s portobello garlic seitan, pea shoots, tomato, mustard, and hot sauce

banana

dinner: leftover vegetable and tofu curry with udon and with rice; Dos Equis (uh oh, NOT vegan… in December, Barnivore’s latest response said it was, but a response from January says it’s not vegan)

Lula’s vegan vanilla ice cream with chocolate fudge and raspberry swirls

breakfast: multigrain flakes with soymilk; espresso

lunch: sandwich on sprouted multigrain with tomato, pea shoots, mushroom+garlic seitan, and mustard; avocado with sea salt, balsamic vinegar, and hot sauce

banana

dinner from Tiengarden: steamed vegetable buns; lotus leaf sticky rice wrap; satay udon with soy slices (plus mushrooms, broccoli, bell peppers, curry peanut sauce); basil bean curd (bean curd, mushrooms, broccoli, tomatoes, basil sauce, served with purple rice)

spoonful of Lula’s raspberry chocolate fudge cashew-based ice cream

breakfast: toasted everything bagel with tofu cream cheese and sprouts from Think; espresso

lunch: Amy’s Tuscan bean and rice soup with rosemary+sesame saltines

spirulina energy bites; dark chocolate

dinner: more green curry with additions (spinach, tofu stir fried in sesame oil with black sesame seeds, sweet white corn, more coconut milk) over udon noodles

brunch: toast on sprouted multigrain with Earth Balance; coffee; spinach-artichoke ravioli with marinara sauce

marcona almonds; almond sea salt chocolate; Follow Your Heart vegan mozzarella

dinner: white basmati rice with green vegetable curry (green curry paste, coconut milk, red and green bell peppers, garlic, carrot)

at Pacific Standard trivia night: partial beers: Ithaca Ground Break (vegan according to Barnivore), Bear Republic Clobberskull (uh oh, seems like it’s not vegan, assuming Barnivore lists the most recent update first), Speakeasy Payback Porter (vegan according to Barnivore); beer-tasting round: Weyerbacher Verboten (vegan according to Barnivore)

sprouted multigrain toast with Earth Balance, cherry jam, leftover green curry