dinner at mandalay with katherine, eva, david, and shelley: this is one of my favorite restaurants. the salads and desserts are the best parts

salads (both salads can be made vegan): the salads were the best dishes we ordered. both are amazing! i liked the ginger one better, but some people preferred the green tealeaf salad. salads shared between everyone.

1. Gyinn Thoke (Ginger Salad): Shredded fresh ginger, cabbage tossed with Burmese dressing, garnished with
   fried garlic, crispy yellow peas, and carrots
2. Let Phet Thoke (Green Tealeaf Salad) Fermented tea leaf, tomato, and cabbage tossed with Burmese dressing,
   garnished with fried garlic and crispy yellow peas

entrees (shared between eva, katherine, and me):

1. Nyat KaukSwe Gyaw: Flat rice noodles stir-fried with yellow beans (Vatana), bean sprouts, romaine
   hearts, crushed peanuts, and lightly fried tofu
2. Tofu Ohnno Hin: Lightly fried tofu cooked with coconut cream curry sauce ($1 extra for green
   pepper, onion and tomato)

desserts:

the brewer’s art: (always amazing). fries with garlic, lemony, and rosemary; a sip of the ozzy (it’s light. good, but not their best); resurrection (it’s great! i think it’s my favorite one); we had one other one that was very good, but i can’t find it on the menu

golden west cafe: (the riblet is amazing!) katherine, michael, and i shared the riblet (AMAZING); drew special (it’s ok); vegan burrito (it’s ok); peanut noodles;

the land of kush: (it’s ok, not amazing). bbq ribs; mac and cheese; cabbage; collards; vegan omelet (it’s really a scramble); sorrel

pitango gelato: (really good) they have very creamy vegan sorbet. we tried tastes of raspberry, mango, chocolate with a hint of orange, pomegranate, mojito, chocolate noir, bosc pear, passion fruit. katherine ordered the raspberry with chocolate noir and i ordered the chocolate noir with pomegranate. mango and chocolate noir were our favorite flavors, but we weren’t sure if they would go well together.

bohemian coffee house: (it’s cute and has live music):iced coffee with soy milk

breakfast: apple; vanilla chai tea with unsweetened vanilla soy milk

lunch: tofu vegetable stir fry with eggplant, broccoli, green beans, oyster mushrooms tossed in a mustard, tamari, and thyme dressing and served over brown rice

snacks: pink lady apple; banana with peanut butter; celery; carrots

dinner/snacks at kcdc meeting: almonds; strawberries; homemade tortilla chips with beat dip; amazing indian food with rice made by an couch-surfer from india

breakfast: coffee with unsweetened vanilla soy milk; apple

intern lunch at heritage india: buffet which included rice, lentils, eggplant, spicy tofu, and potatoes

snacks: green tea with unsweetened vanilla soy milk; dried mango (sweetened); celery with peanut butter

dinner: celery and peanut butter; carrots and hummus; wheat thins; grapes

breakfast: peppermint tea with unsweetened vanilla soy milk

lunch: caramelized beets; baked tofu with ginger and cilantro pesto; roasted cauliflower with za’atar; roasted broccoli; brown rice; asparagus cooked in olive oil, salt, pepper, garlic, and anise

snack: organic apple

dinner at trio with liz before the whipping man (they don’t have much vegan food, but the owner is very nice): french fries; a salad the owner made special for me with brocolli, carrots, and other exciting veggies; sips of whiskey and coke

i’m not sure why i ate more food, but i did: carrots; date; a few spoonfuls of chili

breakfast: coffee with unsweetened vanilla soy milk

lunch: caramelized beets; baked tofu with ginger and cilantro pesto; roasted cauliflower with za’atar; roasted broccoli; stir fried kale with garlic; brown rice; asparagus cooked in olive oil, salt, pepper, garlic, and anise

snacks: cashews; more coffee with unsweetened soy milk; organic fuji apple

dinner: caramelized beets; baked tofu with ginger and cilantro pesto; roasted broccoli; brown rice; carrots with balsamic vinegar and walnuts; matzah with homemade date spread; raisins

breakfast: apple; peppermint tea

lunch: leftover dduk bok gi ⁽thick rice cakes simmered in a spicy chili paste w/ tofu beef, mushrooms & onions) from mandu; asparagus cooked in olive oil, salt, pepper, garlic, and anise

snacks: last of lori’s shortbread cookies; cashews

more snacks at our work gathering with the national lawyers’ committee: corn chips with salsa; watermelon

dinner: caramelized beets; baked tofu with ginger and cilantro pesto; roasted cauliflower with za’atar; roasted broccoli; stir fried kale with garlic; brown rice; mango

breakfast: apple; peppermint tea; cashews

lunch: leftover lemongrass tofu curry from thaitanic II over quinoa with carrots, almonds, and golden raisins; red pepper with lemon juice, tahini, and za’atar

snacks: cashews; apple

drink at marx cafe: chimay white

dinner: matzah with earth balance; orange; asparagus while cooking lunch for tomorrow; almonds

breakfast: an apple; matzah with earth balance

lunch: quinoa with carrots, almonds, and golden raisins over leftover indian curry from indique heights; cream soda and black cherry soda; dried persimmons and papaya; banana with peanut butter

goodbye dinner at mandu with dub: vegetarian mandu (they are ok); korean tacos (pretty good); dduk bok gi ⁽thick rice cakes simmered in a spicy chili paste w/ tofu beef, mushrooms & onions) (this is a great dish). for all dishes specify vegan

dessert: banana with peanut butter

breakfast: apple

brunch at busboys and poets:  Vegan Egg Wrap with mixed veggies, vegan bacon and vegan cheese, with home fries; Vegan Tuna Salad (chickpeas with relish, nori, carrot, celery, red onion and vegan mayo served on toasted french bread with lettuce and tomato and added avocado); side of fruit; iced coffee with soy milk; both entrees were very good.

dried persimmons and papaya; homemade frozen margarita

dinner at juliana’s and anna’s birthday celebration: black bean and sweet potato tacos with pico de gallo; corn chips; red hot blues (they are good); 1554 new belgium beer (it’s good)

breakfast: amaranth flakes with soymilk; Gorilla coffee

lunch from NY Dosas: roti curry, served with salad, sambar soup, and coconut chutney

crackers with vegan cheddar and mushroom seitan

dinner: leftover stewed vegetables (kale, sweet potato, Jerusalem artichoke, tomato, garlic) on quinoa

at Zombie Hut for Stephanie’s birthday: Dogfish Head 60-minute IPA; the least sweet cocktail I could find on the menu

breakfast: peppermint tea with unsweetened vanilla soy milk; banana with peanut butter; organic lady alice apple (not very good); apricots

lunch: coffee with unsweetened vanilla soy milk; quinoa with ; vegan chopped liver with celery

snack: lori’s shortbread cookie Click for the recipe.

drinks with eva: tecate with hot sauce and lime

dinner with david at thaitanic II: Thai Tanic Lemongrass  (sauteed chicken tofu with chili, garlic, lemongrass, bell peppers, and fresh basil in chef’s special sauce)- Be sure to specify no animal products including fish and oyster sauce (it wasn’t very good this time)

breakfast: oat and amaranth flakes with soymilk; Gorilla coffee

lunch: sandwich on sprouted multigrain with mushroom seitan, vegan cheddar, hot sauce, sprouts

s’mores Luna bar

dinner: Amy’s no-chicken noodle soup with saltines; dumplings and Sapporo (vegan according to Barnivore) at Tsampa

Brooklyn and Budweiser (both vegan according to Barnivore) at White Rabbits show

breakfast: strawberries; peppermint tea with unsweetened vanilla soy milk

lunch: vegetable soup; grapes

snacks: red pepper with tahini, lemon juice, and za’atar; apple

dinner: avocado asparagus tartine (this is the best recipe ever! we used fennel seeds instead of caraway) on whole foods harvest bread (it’s good); homemade couscous in soup; a vegan sour beer (i forget the name)

breakfast: vanilla coconut-based yogurt, banana, avocado; Oren’s coffee

lunch: lentils and squash from Indrani

leftover pasta with caper sauce

dinner: Amy’s black bean enchiladas (with beans and rice); fake chicken nuggets

fruit hard candy

21st Amendment Brew Free or Die! IPA (vegan according to Barnivore)

breakfast: wild berry tea; red pepper and broccoli while making lunch; a few almonds; salty oatmeal; apple; peppermint tea with unsweetened vanilla soy milk; strawberries; cashews

lunch: popcorn with nutritional yeast; broccoli; peanuts

dinner: red pepper with tahini, lemon juice, and za’atar; broccoli; carrots; green tea; apricots

breakfast: oat flakes with soymilk; espresso

lunch: avocado with balsamic vinegar and sea salt; sandwich on sprouted mutigrain with avocado, melted Follow Your Heart cheddar, sprouts, and hot sauce; chocolate soy milk

coffee; gummy bunny from France; chocolate chip cookie

dinner: quinoa (cooked then tossed in lemon oil, Earth Balance, and salt); stewed vegetables (Jerusalem artichoke, sweet potato, garlic, tomato, large pieces of garlic, kale, quartered onions then removed, broth, red pepper flakes, tarragon, thyme, salt, black pepper, white wine, olive oil); IPA

breakfast: constant comment tea (tea flavored with rind of oranges and sweet spices); banana; apple

lunch: chili with kidney beans, black beans, kale, carrots, tomato sauce, spices, and nutritional yeast; grapes

coffee with unsweetened vanilla soy milk; carrots; mandarin orange

drinks at nooshi: pina colada; kirin ichiban

dinner: matzah with vegan chopped liver

breakfast: espresso; mini bagels with tofu cream cheese

lunch: Amy’s no-chicken noodle soup with saltines

gummy bunnies from France (no gelatin)

dinner: baked tofu with red peppers, basil puree, and basil; brown rice

chocolate chip cookies

breakfast: vanilla chai tea with unsweetened vanilla soy milk; honeycrisp apple

lunch: leftover kale chips; chili with kidney beans, black beans, kale, carrots, tomato sauce, spices, and nutritional yeast; smoked almonds; cashews

goodbye drinks for akhila at urbana: peroni

dinner: matzah with vegan chopped liver; matzah pizza with hazelnut pepper jack cheese; carrots