May 26, 2010


May 26, 2010 - .  

breakfast: Cheerios plus cornflakes with soymilk; coffee

lunch: peanut butter and jelly sandwich on flax bread; leftover black bean and romaine salad from yesterday

dinner at Angelica Kitchen (all-vegan restaurant): portions of: walnut-lentil pâté appetizer with tofu sour cream, rice crackers, and raw veggies; potato plus seitan rounds with parsley-almond center, dill tofu sour cream, and kale; seitan tofu balls with udon and red sauce, salad, 3 grain mix (quinoa, wild rice, amaranth), and tempeh side; another entree with marinated tempeh, massive asparagus, carrots, weird tiny yummy leaves that tasted like spinach, and other veggies; orange poppyseed cake; tofu panna cotta; red wine (BYOB; may or may not be vegan).

This restaurant was really really awesome.

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