breakfast: toasted everything bagel with Tofutti cream cheese, onion, and tomato from A.R.E.A. Bagels; iced Gorilla coffee

vegan candy while handing it to trick-or-treaters: Skittles, Sour Patch Kids, Swedish Fish, and Nerds

Dogfish Head Raison D’Etre; Smoked Porter

dinner: leftover couscous; roasted beets, green beans, celery, garlic, carrots, and red potatoes in olive oil with dill, thyme, tarragon, bay leaves, red pepper flakes, black pepper, and sea salt, with beet greens and fresh basil added towards the end (45 minutes at 400F for most the veggies, then 15 more minutes with the greens)

a bit of the homebrew while releasing air from the over-carbonated bottles

breakfast: so delicious cultured coconut milk; leftover chili

snacks/lunch: toasted tortilla with melted daiya cheese; roasted squash seeds; chocolate chips; toasted beer bread with hummus; oj; veggie booty

dinner: whole wheat pasta with earth balance and nutritional yeast

post halloween dinner: whole wheat pasta with the cheesy sauce from veganomicon

brunch: couscous+tofu+collards stir fry; rice crackers with Tofurkey Italian sausage and hickory-smoked cheddar-style spread by WayFare; coffee

stuffed grape leaves

Skittles

dinner from Lan Cafe (vegetarian Vietnamese restaurant; the waitress said everything is vegan): grilled lemongrass seitan on rice vermicelli with cucumber, shredded lettuce, fresh aromatic herbs, bean sprouts carrots, roasted peanuts, shallots; vegetarian ham & tofu sauteed with broccoli, mushroom, tomatoes, carrots, onion; BYOB Dogfish Head Raison D’Etre

breakfast: shredded wheat with soymilk; espresso

lunch: leftover fried wild rice and tempeh+green bean stir fry

iced gingerbread Clif bar

stuffed grape leaves

dinner from Chipotle: vegetarian burrito with cilantro rice, black beans, grilled veggies, corn+tomato salsas, guacamole, and lettuce

JOOSE, a shot of tequila with lime, part of a beer, and popcorn before and during The Room

breakfast: spiced chai tea with french vanilla soy creamer; leftover pumpkin bunt cake (yum)

lunch: leftover quinoa and asparagus with toasted almonds,red onions, pine nuts and parsley; seven spiced chai tea with french vanilla soy creamer

snack: cashews

dinner/drinks: budweiser (vegan- see company responses about vegan products); popcorn with braggs and nutritional yeast while watching the west wing

more dinner/ dessert: chocolate chip banana bread; kale, bean, chili with peanuts and raisins made by my housemate

brunch: everything bagel with scallion tofu cream cheese, tomato, and onion from A.R.E.A. Bagels; coffee

coffee and vegan chocolate cupcake with Halloween sprinkles from think coffee

dinner: fried wild rice (sauteed red onion+garlic+polano pepper+red bell pepper in Earth Balance plus sesame oil; then added already-cooked wild rice; added black pepper, tamari, and sea salt), served with avocado to mash in as a replacement to egg; tempeh and green bean stir fry (with sesame oil, hot chili oil, vegetarian oyster sauce, tamari, Bragg’s liquid aminos, black pepper, sea salt, black sesame seeds); Tröegs Dead Reckoning porter (vegan according to Barnivore)

breakfast: hazelnut tea with french vanilla soy creamer

lunch: leftover quinoa and asparagus; kava stress relief tea with french vanilla soy creamer

snacks: peanuts; equal exchange dark chocolate; cashews (i need to stop eating so many snacks!)

dinner: chocolate chip banana bread; chili topped with cilantro and corn chips (thanks shelley!);  pumpkin bunt cake (i think this was my first bunt cake)

breakfast: shredded wheat with soymilk; coffee

lunch: leftover pasta with olive oil, salt, pepper, tomato sauce, and nutritional yeast; peanut toffee buzz Clif bar

vegan chocolate cookies and dark-chocolate-covered almonds with sea salt from Trader Joe’s

soy cappuccino from think coffee

dinner: falafel sandwich and stuffed grape leaves from Mamoun’s; whiskey on the rocks

breakfast: shredded wheat with soymilk; coffee

lunch: triple-decker peanut butter and jelly sandwich

at Pan-NYU worm meeting: Trader Joe’s flaxseed veggie chips with hummus and salsa; grapes; vegan chocolate cookies; Blue Moon; Anchor Steam Ale

dinner: pasta with leftover tomato sauce from fondue, nutritional yeast, olive oil, salt, and pepper; sauteed baby bella mushrooms

ice cream sandwich with Back To Nature vanilla cookies with Luna and Larry’s vanilla coconut ice cream; Stone Old Guardian beer

breakfast: shredded wheat with soymilk; coffee

lunch: peanut butter and jelly sandwich; banana from Jessica

dinner from Atlas Cafe: vegan Moroccan burger; vegan Halloween brownie with yogurt pretzel and chocolate whipped cream

pasta with vegetables, bread, and original-flavored JOOSE

PBR at Upright Citizens’ Brigade

late-night snacks: whiskey, Spicy Sweet Chili Doritos, chocolate Mi-del cookies with leftover vegan butterscotch sauce

Today was a pretty ridiculous eating day.

brunch: leftover BBQ tempeh, potatoes, tomato fondue sauce; rest of the coconut cream pie slice; coffee; strawberries

chocolate Mi-del Snaps and Back To Nature vanilla cookies, dipped in leftover butterscotch sauce

Spicy Sweet Chili Doritos

free peach Italian ice (last day of the season at Uncle Louie G)

dinner: Carr’s water crackers with Aged Cashew & Brazil Nuts Tree Nut Cheese by Dr-Cow, Hickory-Smoked Cheddar “We Can’t Say It’s Cheese” spread by WayFare, basil leaves, and button mushroom slices; raw kale salad (kale plus Bragg’s, olive oil, nutritional yeast, and garlic); home-brewed lambic beer

brunch: leftovers from tonic; the lats of the spiced moroccan chickpea soup; corn bread

snacks: roasted squash seeds; more corn bread; an apple; cauliflower; tortilla chips baked with sauce and melted daiya cheese; budweiser (vegan- see company responses about vegan products)

dinner: pasta with tomato sauce and melted daiya cheese; raisin pecan bread with almond butter; an apple slice with almond butter

breakfast: pancakes with maple syrup (followed my fluffy beer pancakes recipe with all soymilk instead of beer)

lunch, purchased at Lifethyme Natural Market: Sunneen Health Foods Kisses Knishes tofu spinach knish; Lifethyme’s organic vegan coconut cream pie [Ingredients: filling: org. silken tofu, tofutti cream cheese, florida crystals, coconut extract, vanilla extract, arrowroot powder, org. coconut milk, shredded coconut. crust: org. white spelt flour, baking powder, sea salt, safflower oil, filtered water.]

dinner: spicy tomato fondue. The sauce is a light and spicy tomato puree (the recipe came with the fondue pot). Items to dip: steamed mushrooms, steamed broccoli, boiled red potatoes, bread, Tofurkey sausage, and BBQ tempeh (from this recipe)

red wine (may or may not be vegan)

dessert: butterscotch fondue. Recipe also included with the fondue pot, substituting Earth Balance (in place of butter) and evaporated soymilk reconstituted at twice the concentration (in place of condensed milk). Items to dip: chocolate Mi-del Snaps, strawberries, red plum

breakfast: corn checks with rice milk

drinks/snack at phil and michael’s art show: heineken (vegan according to barnivore); carrots; cucumber; (maybe a grape)

snack: roasted squash seeds

drinks/food at my housewarming: sam adams boston lager (vegan according to barnivore); budweiser (vegan- see company responses about vegan products), corn bread; brownies; apple crisp; tortilla chips with guacamole and salsa; veggies with hummus; kale salad with avocado based on this recipe from by any greens necessary

breakfast: shredded wheat with soymilk; coffee

lunch: leftover pasta with tomato sauce; leftover kale salad

dinner: roasted eggplant and sweet potato; acorn squash with maple syrup; brown rice

breakfast: an apple from the farmers market; raisins; coffee with french vanilla soy creamer

lunch: leftover daal

snack: stacy’s pita chips with hummus

snacks at puppet underground: vegan homemade cookies; hot spiced cider

dinner at tonic: RRP Salad Burger (veggie burger, roasted red pepper hummus, greens and oven roasted tomatoes- very good) with tater tots; beet and brussel sprout salad (salt roasted beets, roasted brussel sprouts, poached shallots with galic herb oil & balsamic reduction (not very good)