breakfast: tomatoes from the mount pleasant farmers’ market

lunch: calvitto’s pizza strips (from RI)

dinner: trader joe’s horseradish hummus with sourdough bread; carrots

drink: a sip of tavern ale by williamsburg alewerks

breakfast with katherine! raisin toast and oj. a ton of cookie dough

more cookie dough

a gigantic lunch with beets, leftover chowder, wheat bread smeared with homemade pesto (recipe in the archive), leftover chard and raisins

more cookie dough

(regret)

black iced tea at intelligentsia

chipotle burrito, yes fajita/mild salsa only

more cookie dough

(regret)

breakfast: coffee; whole wheat pita and jalapeño hummus

lunch: whole wheat pita, half a tomato, and jalapeño hummus

airport Skittles and coffee-flavored frappuccino from Starbucks (may or may not be vegan; after much confusion and thinking that I established that it was just espresso and soymilk and ice, I saw the barista add two flavor shots. At that point, she had already started making the drink with regular milk (which I owe to the confusion caused by me trying to clarify if it was vegan in a very inefficient way), dumped it, and started over, so I had already wasted the equivalent of one non-vegan frappuccino. So even if this flavor is vegan, I think this is sort of a vegan fail.

dinner: leftover pasta with marinara sauce and sauteed seitan plus vegetables

Luden wild cherry throat drops

2nd dinner at Marcy’s: corn chowder; roasted beets; chocolate chip cookie dough (yum!)

raisin bread with “cream cheese”. oj.

amy’s teriyaki wrap. last of the cantaloupe.

homemade corn chowder, adapted from vegan planet. i roasted frozen corn and didn’t add a milk substitute. it turned out good. roasted beets, tossed with pepper and salt and balsamic.

chocolate chip cookie dough, recipe from vegan cookies take over your cookie jar.

UPDATE: i realized that i forgot to mention my vegan fail! i ate a cracker and while it was in my mouth read the box, which said that it contained artificial butter flavor which contained real dairy. i could taste it! oh well.

breakfast: toasted everything bagel with tofu cream cheese, tomato, and onion; coffee

lunch: half a tomato and whole wheat pita with jalapeño hummus; a pluot

Anchor Liberty Ale (vegan according to Barnivore); Mexican hot chocolate snickerdoodle cookie

dinner: multigrain pasta with marinara sauce, topped with homemade seitan sauteed with onion, garlic, corn, and spices. This reminded me of something that would be good to eat on a bike trip.

breakfast: coffee with soy creamer; banana

lunch: leftover tempeh sandwich; champagne grapes; more coffee with soy creamer; toasted pita with hummus; a few spoonfuls of “tuna” salad; french fries

dinner: couscous (1 cup couscous, 1/2 cup water, 1/2 cup coconut milk, salt) tossed with vegetables (zucchini, onions and tomatoes) cooked in orange juice, balsamic vinegar and canola oil and coconut tofu (tofu marinated in soy sauce, rice vinegar, coconut milk then coated with coconut flakes and baked at 400)

drink: sam adams lager (vegan according to barnivore)

snack: popcorn while watching the kids are all right

very unsatisfying smoothie with strawberries, raspberries, peaches, ricemilk.

brunch at m. henry: tofu scramble (it mostly tasted like turmeric and dill), home fries, yuba (according to the menu, yuba has been a staple soyfood in asia for thousands of years. made from the cream that rises to the top of hot soymilk when making tofu)

cantaloupe

fancy dinner at yoshi’s cafe: grilled breaded tofu (probably a vegan fail but someone i didn’t know very well was buying me dinner so i didn’t inquire too much), and a ton of grilled veggies. salad with balsamic reduction and olive oil. homemade sorbet.

raisin toast with tofutti cream cheese

lunch at noodles etc. in hyde park: chow mein with tofu

ritz crackers and sour patch kids at inception. note to self: do not make a meal out of crackers and sour patch kids and then watch a movie featuring action scenes filmed with handheld camera, especially if you’re going to sit near the front. i feel like any of these elements alone would have been fine but they combined to make barfy times for sure.

dr praegers bombay burger with arugula, bbq on fresh whole wheat bread from medici

breakfast: shredded wheat with soymilk; coffee

lunch from NY Dosas: masala potato dosa, served with coconut chutney and sambar soup

corn tortilla chips; Mexican Hot Chocolate Snickerdoodle Cookies; a bit of chocolate Purely Decadent peanut butter swirl coconut ice cream

dinner: chocolate milk; romaine lettuce with simple mustard dressing (stone-ground mustard, apple cider vinegar, olive oil, and Bragg’s liquid aminos, all to taste), topped with homemade seitan sauteed with garlic, ginger, and Berebere spice mix; chipotle mac ‘n’ cheese

I’m not going to post the recipe for this yet because I didn’t measure anything and used some pre-made vegan cheese (Vegan rella) instead of making it entirely from scratch. The whole meal, chipotle in particular, was meant to cover up the taste of this cheese. I didn’t like it on its own, but something about it made me think it could be made to resemble Kraft mac ‘n’ cheese, which for some reason I thought was worth imitating.

So I mixed the cheese with: soymilk, nutritional yeast, stone-ground mustard, fresh lemon juice, Earth Balance, Bragg’s, bread crumbs, adobo sauce from canned chipotle peppers, and Mexican chili powder. I tossed the pasta with the sauce, topped with olive-oil-coated bread crumbs, and baked at 400F for about 20-30 minutes. It turned out surprisingly good, I think largely because of the chipotle taste. I’ll try it without the commercial cheese and with measuring next time so I can post a recipe.

breakfast: mint tea

lunch: toasted pita with lettuce, avocado, follow your heart cheese and a tomato

snacks: pizza from calvito’s and sunflower seeds

dinner: part of an everything bagel; fruit bowl (pineapple, blueberries, banana); cucumbers tossed in apple cider vinegar and sugar; about 8 of these amazing cookies my boss’s mom made- i wish i had the recipe.

check this out: http://www.huffingtonpost.com/katie-molinaro/accidentally-vegan-7-elev_b_658552.html#s110096

toast with peanut butter and cinnamon sugar

leftover rice and curry, chard

plain tostada shells

more curry and rice, csa salad

cantaloupe with cashew “cream”

breakfast: shredded wheat with soymilk; coffee

lunch at Patsy’s: spaghetti al pomodoro; salad with lettuce, carrots, tomato, olives, olive oil, and vinegar

dinner: leftover potato and red lentil seitan curry with romaine lettuce; potato chips

PBR at Mercury Lounge

Mexican Hot Chocolate Snickerdoodle cookie dough and cookies

blueberry muffin at fritz pastry–awesome! iced king crimson tea.

last of the mac n cheese. csa salad.

plain tostada shells.

green olives.

leftover curry with brown rice. leftover chard.

cantaloupe with “cream”

part of a pb&j quesadilla (emily taught me this)

more olives

breakfast: toasted everything bagel with Tofutti cream cheese and fresh garden tomato; blueberries; coffee

lunch: Trader Joe’s masala veggie burger with melted vegan cheese, lettuce, tomato, homemade pickle and pickled onion, ketchup, and jalapeño Tabasco on bread

dinner: lentil-rice Dosas (followed this recipe but did not let it ferment overnight) and romaine lettuce with Aloo Masala (from this recipe) and seitan red lentil curry (I first prepared homemade seitan by mixing about 1.5c wheat gluten: 1.25c water, kneading, then boiling in vegetable broth+soy sauce+bay leaves+olive oil for about an hour. While that boiled, I started cooking red lentils (just covering in water then simmering until soft, adding more water if necessary); when they were done, I stirred tomato paste into the lentils. Separately, I sauteed onion in olive oil, then after a couple minutes added lemongrass, garlic, ginger, berebere spice mix, turmeric, cumin, coriander, cayenne, and salt. After a couple more minutes, I added fresh tomato, then after a few more minutes added the lentil/tomato paste mixture. Finally, I added coconut milk, cilantro, and chopped up seitan.)

Anchor Liberty Ale (vegan according to Barnivore) while watching Soylent Green; chocolate soymilk

cookie dough while making Mexican Hot Chocolate Snickerdoodle cookies (didn’t bake cookies yet)