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

breakfast: soy latte; banana; salty oatmeal

lunch: whole wheat pita with avocado, lettuce and tomato. stacy’s simply naked pita chips

snack: peas

dinner on the train to williamsburg, va: whole wheat pita with hummus, boca chicken patty, lettuce and tomato; stacy’s pita chips

oatmeal with peach, vanilla, honey, cinnamon; one animal cracker

tofu lasagna; valencia orange; animal crackers; crappy work coffee

red delicious; carrot; wheat thins

leftover lentils, rice, kale, tahini sauce; peach; dried pineapple

peach salsa and tortilla chips, grilled pineapple, lone star, sierra nevada pale ale at a bbq

banana with chocolate soynut butter

oh dear. things got crazy around my big show on saturday and i haven’t updated in a while. let me think.

cinnamon berry muffin from freezer. oj.

bagel with hummus

vietnamese sandwich

a ton of fries at moody’s pub. a drink which was oj, lemonade, and vodka (i forget what it’s called)

breakfast: shredded wheat with soymilk; espresso

lunch: leftover egg salad on bread with tomato, raw bok choy, and sauteed red onion with black pepper; leftover brownie bits with vegan cream cheese frosting; Nantucket Nectar apple juice

a few of Jonah’s cashews

dinner: spicy basil rice sticks (click for the recipe); bok choy sauteed with garlic, ginger, and olive oil; cornmeal-crusted tofu (I followed this recipe, adapted from Veganomicon. It was very good and quick to prepare.)

entree

• 1 pound frozen rice sticks
• 1/4 red onion, chopped
• 2-3 cloves garlic, minced
• chuck of ginger, minced (about the same amount as garlic)
• 1 T sesame oil
• 1/2 c shiitake mushroom broth (add hot water to dried shiitakes and soak for about 10 minutes)
• hot chili oil to taste (about 2 tsp, depending on how spicy you want it)
• corn chopped off one cob
• vegan oyster sauce to taste (about 2 T)
• 2 handfuls fresh basil (Thai basil if available; if not, regular basil is fine), chopped up a bit
• fresh lime (optional)

Cook the rice sticks per the directions (mine were frozen, I cooked them in boiling water for about 5 minutes, then drained).

On medium heat, saute the onion, garlic, and ginger in sesame oil.  Once the onions are about cooked (~3 minutes), add the rice sticks.  After a minute, add the mushroom broth and hot chili oil.  After another minute, after most of the water from the broth has evaporated, add the vegan oyster sauce.  Stir and cook until a couple sides of the rice sticks are starting to brown.  Then add the basil, stir, and cook for one or two more minutes.  Sprinkle fresh lime on top.

more brownie bits with vegan cream cheese frosting

breakfast: royal gala apple; salty oatmeal

lunch from Java Green: samples of coconut cake and the grilled sandwich

snack: english peas; corn; sprite zero at a goodbye party for an attorney (i had no idea they made a sprite zero – it was nasty!)

dinner: pizza strip; leftover pasta

banana; toasted oat cereal with almond milk, agave, ground flax; peach

tofu lasagna; valencia orange

red delicious; sweet potato-carrot-guava muffin

carrot; wheat thins

leftover lentils, rice, kale, tahini sauce; peach; dark chocolate-coconut-oatmeal cookies

brunch at victory’s banner: eggless wonder (stir fry with marinated tofu, veggies, rice) served with hearth bread. fresh oj. they have vegan french toast now!

tjs sesame bagel with hummus

breakfast: toast with Earth Balance; bits of brownie and frosting while decorating; coffee

lunch: leftover tamales with leftover tamale filling, fresh cilantro, vegan sour cream, and half an avocado

brownies, some with vanilla cream cheese frosting (click for the recipe) and dusted cocoa, others with dusted powdered sugar. I used stencils before dusting to spell the birthday girl’s name, one letter per brownie, alternating white on black (powdered sugar on brownie) and black on white (cocoa on frosting). vegan candy dinosaur sprinkles.

dinner: corn on the cob with Earth Balance and sea salt; “egg” salad sandwich (click for the recipe) with raw bok choy leaves, tomato slices, and sauteed onions + sea salt + black pepper

breakfast: english peas!

lunch: leftover pasta from sergios mixed with pasta my cousin made with veggies; bbq tofu; dark chocolate with espresso coffee; potato chips

dinner: coffee with soy milk from marvelous market; pasta salad; pretzels

classic tofu lasagna (recipe from ’1000 vegan recipes,’ i added spinach) as a 4 am snack. i slept before and after this so not sure what day it counts as

oatmeal with banana, peanut butter, honey

1/2 a gingerbread pig from fiesta bakery; carrot; whole wheat tortilla with hummus and tomato; valencia orange

red delicious; wheat thins; nature valley oats and honey granola bar

dinner at whip in: channa dal with summer squash and mint rice bowl; spicy ginger cabbage rice bowl; baltika 4 dark lager (vegan?); valencia orange

peach; ibarra mexican hot chocolate made with unsweetened almond milk

breakfast: coffee; toast with Earth Balance

lunch: leftover avocado pesto pasta; one tahini-lime cookie

bread with leftover avocado pesto; jalapeño + red pepper tortilla chips with salsa and homemade guacamole (avocado, fresh tomato, fresh cilantro, sea salt, minced red onion, lime)

Żywiec porter

dinner: mini seitan tamales (click for the recipe), served with vegan sour cream and fresh cilantro

coffee; brownie batter and frosting while making birthday brownies

breakfast: rye bagel with earth balance; tea and pretzels provided on plane ride back to DC

lunch: leftover curried beans (not sure what type..they sort of look like chickpeas, but they are much darker) with rice and a tomato (made by someone in my office)

snack: english peas! and  dark chocolate with espresso coffee (chocolate santander is the brand)

dinner: corn; pizza strip; oriental rice snacks

toasted homemade bread with apple butter and cinnamon; peach

whole wheat tortilla with hummus, tomato, avocado; smoothie with fresh peach, frozen blackberries, frozen banana, soy milk, water

chunks of energy from whole foods bulk (3 flavors, at least one contains honey); red delicious apple

leftover lentils, rice, kale, and tahini sauce; dogfish head 60 minute ipa

peach; chocolate chips

smoothie with mango, raspberries, strawberries, oj.

last of the lentil soup (thank god). sauteed collards.

sloppy joes, inspired by emily! i looked up recipes online but realized that what i really wanted was basically bbq, so i improvised a recipe based loosely off of the one in vegan planet (i always do things in a different order than that recipe and i spiked it with rum instead of bourbon). then i added water and tvp. it turned out really really well. i put it in a medici bun and sauteed some kale to go on the side.

sandwich on tjs sesame bagel: tjs regular hummus, avocado, tomato.

bowl of granola with ricemilk.

blueberry raspberry muffin from freezer.

another bowl of granola with ricemilk.

I separately chanced upon two cool vegan bakers yesterday, and today checked out their websites, which are quite awesome:

That’s One Tough Cookie and My Yellow Bird Bakery (the latter baker/chef also won the most recent Veggie Conquest)

I feel inspired. Not that that reflects on anything that I ate today. Maybe later?

brunch: oatmeal with sea salt, strawberries, blueberries, crushed pecans, and a bit of soymilk and Earth Balance

tahini-lime cookies; coffee

dinner: sauteed spinach with garlic, olive oil, and sea salt; sandwich with fake turkey slices, Veganaise, tomato, and raw spinach