toasted homemade bread with apple butter and cinnamon

watermelon; toasted mini everything bagel topped with avocado, tomato, and sea salt; veggie pirate’s booty; valencia orange

snacks: sweet potato-carrot-guava muffin; watermelon; banana with soynut butter; handful of animal crackers

leftover roasted tomato soup; everything bread from freezer; steamed kale with ginger-miso dressing; chang beer

animal crackers dipped in chocolate soynut butter

honey os with soymilk. oj.

leftovers from the chicago diner: quesadillas, mac n cheez

chocolate chip cookies from this recipe with pecans added. that recipe is the first google hit on “vegan chocolate chip cookies” but the results were pretty unremarkable. it was good though–chocolate chip cookies are always good.

espresso

lunch: toasted everything bagel with tofu cream cheese and red onion

caffeinated mints

dinner from Vinnie’s: half slices of vegan pepperoni and basil, vegan macaroni, and vegan teriyaki broccoli and fake meat, all with vegan soy cheese; half a pumpkin cake moon pie made by Vegan Treats

toasted homemade bread with apple butter

peach & banana

carrot; cameo apple; soynut butter and raspberry preserves on a pan-warmed whole wheat tortilla

sweet potato-carrot-guava muffin; smoothie with mango, frozen blueberries, soy milk; watermelon

brown rice, potato, spinach, green beans, tofu, indonesian peanut sauce, indonesian sweet soy sauce; singha lager

dark chocolate covered cashews and banana chips from HEB bulk

smoothie with strawberries, mango, raspberries, oj.

leftover pho

dinner at chicago diner: black bean and sweet potato quesadillas with salsa, mac n cheeze, bites of bbq seitan sandwich. vegan s’moores shake

breakfast: vegan Special K with strawberries plus toasted brown rice cereal with soymilk; coffee

olives

lunch: garam masala veggie burger from Trader Joe’s with vegan American cheese, on toasted bread, with tomato, cucumber, lettuce, and chipotle ketchup

decaf English breakfast tea; pretzels; carrot and celery sticks; one falafel ball; Prosecco

dinner: baked pasta with soy meat, walnuts, tomato, and soy cheese; greens with balsamic dressing; Patrón XO Cafe tequila-based coffee liqueur; peach crumble; red wine

brunch: leftover drunken noodles and the last of the kettle salt and vingar chips; banana

beer while watching the world cup: tavern ale by williamsburg alewerks

dinner: pretzels on the train back to DC

drink on the train: wheat ale by williamsburg alewerks

smoothie with mango, strawberries, raspberries, oj from concentrate

leftover pumpkin soup with leftover french fries

vegetable pho. a spring roll.

a few handfuls of tjs honey-os. red wine.

breakfast: multigrain toast with Earth Balance; coffee

Kim’s Magic Pop

lunch: falafel with pita, tahini, cucumber, tomato, lettuce, and salsa; Orin Swift: The Prisoner red wine (may or may not be vegan); roasted yellow zucchini slice

pretzels; an olive; Dogfish Head Black & Blue (vegan according to Barnivore)

dinner at Japan Inn: bit of seaweed salad; miso soup; edamame; agedofu (specifying no bonito flakes); avocado roll; shiitake mushroom roll; Sapporo beer (vegan according to Barnivore); plum wine (may or may not be vegan)

breakfast: french bread with roasted red pepper hummus and some with crunchy peanut butter

lunch: celery and peanut butter. a lot of kettle salt and vinegar chips

drinks while watching the world cup: alewerks wheat ale made by williamsberg alewerks (most of their beers are vegan- see company responses about vegan products)

dinner: drunken noodles (tomatoes, thai basil, veggie oyster sauce, soy sauce, sugar, broccoli, green beans, oyster mushrooms, shiitake and portabella mushrooms, onion) and orange baked tofu (orange juice, lemon juice, soy sauce, rosemary)

drinks: wheat ale and tavern ale made by williamsburg alewerks

sometime during the day: a bite of an unripe banana

banana & peach

soynut butter and banana on toasted homemade bread

carrot; toasted mini everything bagel; watermelon; spoonful of chocolate-avocado fudge (recipe from ’1,000 vegan recipes’, i mailed the rest to my mom as a birthday cake, decorated with frosting)

happy hour mimosa ($3) at cherrywood coffee house

gin & tonic; homebrewed wheat beer

taco verde and vegetarian taco at taco express; margaritas, chips and salsa at el sol y la luna. the margaritas were too sweet and not very strong but the menu looked really good

watermelon; chocolate-avocado fudge

smoothie with mango, raspberry, strawberry, oj from concentrate

last of the pumpkin bread

linner at yummy yummy: split cashew soy gluten and kung pow soy gluten with white rice

breakfast: cinnamon shredded wheat with soymilk; espresso

lunch at Mamoun’s: falafel sandwich (falafel, tahini, lettuce, tomato, pita)

more sesame rose cookie/crackers; cherries

Brooklyn Brewery lager at the Lovin’ Cup Cafe (vegan according to Barnivore)

dinner from Endless Summer burrito cart: vegan seitan burrito (rice, beans, seitan, salsa, cilantro)

vegan brandy alexanders (2:1 soy creamer:brandy, plus cocoa and nutmeg)

breakfast: butterscotch candy and chamomile tea

lunch: leftover pasta with kale/white beans from last night; soy latte from the place that shall not be named; a few kettle cooked potato chips from Cosi (a friend at work had them and shared a few with me)

snack: carrot with hummus

dinner: leftover pasta with kale/ white beans and original sun chips

drinks on the train to Williamsburg, VA: brooklyn pilsner

HEB toasted Os with ground flax, agave, soy milk; banana and peach

brown rice, potato, spinach, green beans, tofu, indonesian instant peanut sauce; valencia orange

carrot; smoothie with frozen cherries, frozen banana, soy milk; banana bread from yesterday

summery asian-y potluck: plantain chips; garlic yuca chips; strawberries; spring rolls with homemade tempeh and basil, parsley, carrot, banana pepper, sprouts all tossed in soy sauce and lime juice, rolled in spring roll wrappers and served with a ginger-soy dipping sauce; peanut noodle salad (made by me) with rice noodles, coconut-peanut sauce from ’1,000 vegan recipes’, red bell pepper, green onion; topo chico; chang beer from thailand; nada moo coconut milk ice cream (my favorite vegan ice cream, in creamy coconut flavor) with mango; watermelon with lime

huge smoothie with raspberry, strawberry, mango, a bunch of my housemate’s orange juice from concentrate (she left for china)

bagel with peanut butter and jelly

pumpkin bread

vietnamese sandwich

pumpkin bread

breakfast: cinnamon shredded wheat with soymilk; coffee

lunch from NY Dosas food cart: roti curry (stir fried soy protein and roti with vegetables); sambaar soup; coconut chutney; lettuce

sesame rose cracker/cookies (sesame, sugar, vanilla, rose petals) plus Twizzlers at lab meeting

ABC lemon poppyseed cookie

dinner: TST sandwich (toasted multigrain bread with Vegenaise; tomato; cooked spinach; tempeh marinated in olive oil, cider vinegar, Bragg’s, mustard, hot chili oil, and coriander)