breakfast: everything bagel with tofutti from Ithaca Bakery (after eating the bagels, someone at the store told us they are made with milk. I have my doubts about this, but the store was too crowded to ask more questions.)
1/4 ABC lemom poppyseed cookie (thanks Katherine!)
vegan peppermint ice cream (I can’t remember the name of the place). It was made with coconut milk.
dinner at Moosewood Restaurant (Ithaca, NY): house salad with lemon tahini dressing; polenta lasagna (polenta noodles, tomato basil sauce, seasoned tofu, fresh fennel, carrots and kale). Katherine let me try a bit of her dish: Spanish Vegetable Stew (butternut squash, zucchini, bell peppers, white beans, green beans, tomatoes simmered with sherry, paprika, and thyme; served with a smoky hazelnut-red pepper Romesco sauce as well as multigrain bread)
post-dinner snacks: crackers (Back to Nature Basil-Sunflower and Blue Diamond Natural Almond Nut Thins smokehouse flavored) with imitation cheese spread (We Can’t Say It’s Cheese Non Dairy Chedder Style Spread) and Susie’s seitan slices (locally made). None of this food was very good, except for Susie’s seitan. The seitan tasted like a healthier version of Tofurky.
drinks: Ithaca Beer Company (Cascazilla, Gorges Smoky Porter, Cold Front amber ale… all vegan according to the person in the store, except for the Alfalfa beer which has honey.)
post drink snack: almond-cranberry biscotti baked by Katherine’s mom (very good)
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