breakfast: shredded wheat with soymilk; coffee
lunch from Dosas food cart: half a Special Pondicherry (rice and lentil crepe filled with vegetables and potatoes); half a roti curry (veggie protein, chopped roti shell, vegetables, and salad); coconut chutney; sambaar soup; half a veggie samosa with green sauce; half a vegan drumstick on a ginger stick with sweet red sauce
jalapeño + crushed red pepper tortilla chip crumbs
dinner: leftover basil rice stick dish; leftover bok choy
brownies with vegan cream cheese frosting