rayna’s birthday lunch: last of the leftover mac and cheese and country friend steak from soul veg smothered in roasted red pepper artichoke tapenade; rayna’s banana birthday cake with earth balance; strawberries

dinner: popcorn with za’atar seasoning and nutritional yeast; vanilla tea; “caramel ‘no’t corn” and a caramel  from obsession confection disorder (thanks honey)

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 II while working at the coop: chocolate raspberry muffin and a taste of baguette from le caprice; coffee

lunch: split pea spinach curry soup;  vegan coconut yogurt with olive oil and sumac; raisins

snack: red pepper with thaini sauce (tahini, lemon juice, za’atar seasoning, sumac, salt and pepper)

dinner with eva: raw lacinato kale salad with roasted fennel, toasted sesame seeds, garlic, roasted beets tossed in a orange vinaigrette (fresh squeezed orange, red wine vinegar, lemon juice, olive oil, salt, and pepper); fried asian pancakes with onion, garlic, carrots, chayote, jalapeno pepper, and cilantro dipped in cilantro soy sauce (soy sauce, garlic, rice vinegar, and cilantro); beer

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

lunch: quinoa with mustard baked tofu and avocado; leftover tofu/vegetable stir fry (seasoned tofu, zucchini, peas, carrots in tomato sauce)

snack: grapefruit; banana

dinner/drinks with joanna at mai tai: sapaorro; spring rolls

dinner 2: split pea soup spinach curry; a spoonful of vegan enchilada; popcorn with nutritional yeast and braggs; carmel (thanks honey!!!)

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

lunch: leftover Mexican lasagna with daiya cheese!, black beans, avocado, corn tortilla, refried kidney beans; safari berry just fruit

snacks:  sweetarts and skittles!; soy nuts; pretzels

dinner: leftover mac and cheese from soul veg; tofu and vegetable stir fry (herb tofu, peas, carrots, zucchini in tomato sauce); carrot with hummus

dessert: blood orange

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

lunch:  leftover Mexican lasagna with daiya cheese!, black beans, avocado, corn tortilla, refried kidney beans; country fried steak from soul veg

snacks:  peppermint tea with unsweetened vanilla soy milk; orange  slices; cashews and almonds; another pink lady apple; vegan cadbury cream egg

dinner: quinoa with acorn squash and black beans seasoned with coconut butter (amazing), curry, cumin, and salt; carrots with sabra hummus

dessert: hummus chips with hummus; Madagascar vanilla roobios tea

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