September 9, 2010

katherine

September 9, 2010 - .  

breakfast: shredded wheat and blueberry clusters with soymilk; coffee

lunch from NY Dosas: roti curry, served with salad, coconut chutney, and sambar soup; ginger beer

Skittles; a few Ghirardelli semi-sweet chocolate chips (I’ve found these to be the most readily available vegan semi-sweet chips)

dinner: last-minute Mexican succotash (mixed and sauteed: lima beans, corn, chipotle pepper with adobo sauce, garlic, red onion, sesame oil, fried corn tortilla pieces, a bit of tofutti sour cream, a bit of Earth Balance, and salsa, served with fresh tomato); sauteed kale with garlic, sesame oil, black pepper, and sea salt; Harpoon summer ale from a Bierkraft growler (vegan according to Barnivore); bit of Southern Tier Phin and Matt’s extraordinary ale (vegan according to Barnivore)

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