breakfast: free coffee at Pension Santa Elena hostel; Nature Valley peanut butter granola bar

lunch: leftover beans and veggies on corn tortillas; more free coffee

coconut roll (may or may not be vegan) from Monteverde Bakery. It reminded me of a cinnamon roll or Challah. That reminded me that, while I did ask about it not having milk or eggs (asking which of all the baked goods were without milk or eggs), I did not ask about honey. I also didn’t ask about butter.

dinner in view of a volcano: bread (from same bakery; I know it was vegan because ingredients were listed) with canned jalapeño refried black beans (again, all the refried beans I bought in Costa Rica tended to be vegan and super tasty), Lizano salsa, avocado, cherry tomato slices, and cucumber slices; orange slices; cervesa Imperial purchased at Hotel Dorothy. I also started taking Primaquine, an anti-malarial drug, which probably isn’t vegan.

breakfast: Nature Valley peanut butter granola bar

banana, coffee husk, and coffee samples (light, dark, medium blends) on tour of Santa Elena Coffee Cooperative

almonds

lunch at Soda La Amistad: bebida con fruta mixta (specifying water, not milk); platanos fritos; gallo pinto (here I asked if it was vegetarian, if it was without meat, and if it was without milk. I don’t think these questions necessarily rule out butter or lard, so I’ll rather arbitrarily assign it a 50% confidence of being vegan.)

free coffee at hostel, La Pension Santa Elena

espresso at Hummingbird Cafe by Monteverde reserve

another peanut butter granola bar; more almonds

Imperial beer

dinner cooked at hostel: corn torillas with red refried beans (canned; much tastier canned+vegan refried beans than I’ve found in the United States), avocado, cilantro, the juice of some sort of orange-lime hybrid, and sauteed veggies (white corn cut off cob + garlic + hot pepper + onion + Lizano salsa + salt + vegetable oil + more cilantro and orange-lime)

more cervesa Imperial and Imperial Silver

breakfast: a slice of homemade bread with earth balance; bagel with blackberry jam

snack: an apple

lunch for my housemate’s brithday: two types of homemade vegan bread; homemade hummus; cucumber; tomato; fava beans; garlic/ lemon juice topping; pickles

beer: miller high life; starr hill

snacks: my homemade bread baked with vegan cheese and tomato topping from yesterday; rice cakes; prunes rolled in flour

at Houston airport: Coffee from Starbucks. Weird travel dish, made the night before, incorporating available and/or about-to-go-bad ingredients: canned red beans + leftover Chinese-take-out white rice + Daiya mozzarella “cheese” + corn + Sriracha + vegan Worcestershire + Old Bay seasoning + fresh lime + sesame oil + salt + pepper. All ingredients sauteed, then served on a bed of Romaine lettuce.

on planes (LGA to IAH and IAH to SJO; can’t remember which things I ate on which flight):
“Mr. & Mrs. T’s Bloody Mary Mix” with lime (the one ingredient that may not be vegan is “natural flavors”. Worcestershire is not listed, nor anchovies, which appear in many Bloody Mary mixes. To make ordering this more or less absurd, just ask for “spicy tomato juice”. This is arguably the most nutrient-filled vegan food offered on Continental flights today).
In-flight meal, minus the ham-or-beef sandwich, minus the granola bar, and minus the salad dressing, resulting in: iceberg lettuce with hot sauce. Yummy!
I also ate food I carried with me: more beans and rice “dish”, leftover chocolate cake, and a banana.

on bus from San Jose to Monteverde, Costa Rica: plantain chips; peanut butter + peach-strawberry sauce sandwich

brunch: garlic bagel with earth balance

snacks: pretzels; taste of vegan mac and cheese that my housemate made; one piece of pasta

dinner: homemade bread spread with homemade hummus/ babba gannoush mix; roasted tomato spread (roasted tomatoes, roasted garlic, salt and pepper in the food processor); roasted brussel sprouts wand roasted beets; slice of homemade bread with earth balance

drinks: miller high life (vegan according to barnivore); star hill

last night we had a house meeting and my house is going to function as a sort of coop.  We are each going to cook one meal a week for the entire house. all food (unless specifically labeled) is communal.  hopefully this will help me start to feel comfortable about cooking alone and being more creative. i’m also going to try to start cooking bread once a week…so perhaps i’ll end up being the bread maker for the house

breakfast: tazo organic chai tea with french vanilla soy creamer; coffee with french vanilla soy creamer; lot of peanuts

lunch: frozen veggies (peas, carrots, corn, green beans); roasted beets; toasted sourdough bread with hummus, vegan tuna salad, lettuce and tomato

kava stress relief tea (yogi brand)

snacks while watching the west wing: popcorn with bragg liquid aminos and nutritional yeast; yuengling

breakfast: shredded wheat with soymilk; coffee; bite of raw spinach salad

lunch: peanut butter and jelly sandwich; apple

dinner at dirt candy (most dishes shared; many details missing here): jalapeño hush puppies with vegan maple butter; BBQ carrot buns with ginger-cucumber salad; pea appetizer with pea broth poured over pea flan, peas, and yukon potatoes, topped with wasabe dehydrated pea leaves; mushroom appetizer with pieces of toast with portobella mushrooms, truffled mushrooms, and peach compote; zucchini entree with falafel, macadamia cream, tarragon-mint noodles, something else on top; fennel funnel cake dessert with chocolate sorbet and some other type of sorbet; BYOB champagne; BYOB homebrewed lambic; BYOB red wine

This restaurant was awesome!

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

lunch: avocado with balsamic vinaigrette dressing; apple

Skittles

dinner: leftovers of Michael’s agave udon with tofu dish; raw spinach salad with tomato, avocado, olive oil, Bragg’s, and nutritional yeast; toast with Vegenaise and nutritional yeast; cider from Dan’s party

breakfast: banana; chamomile tea

lunch: toasted sourdough bread with hummus, vegan tuna salad, lettuce and tomato; peanuts; hazelnut tea with french vanilla soy creamer

snack: multigrain tortilla chips (food should taste good)

dinner: nachos made with multigrain tortilla chips, black beans, salsa and daiya mozzarella cheese; roasted beets

desserts: apple cider; rice cakes; leftover sticky fingers cupcakes (chocolate and chocolate, almond, carrot)

breakfast: soy yogurt; coffee

lunch: avocado with balsamic vinaigrette dressing; apple; bread

snacks at worm meeting: Skittles; stuffed grape leaves; vegan salt and vinegar chips; carrots; grapes; McSorley’s Irish Pale Ale (vegan according to Barnivore); Pilsner Urquell (vegan according to Barnivore)

dinner take-out from Lin’s Garden:: General Tso’s tofu with broccoli and sauteed string beans, with white rice; cider from Dan’s; homebrewed lambic

AM Oreos

at bakery of Montpelier culinary institute: espresso

in car, snacks from Montpelier Co-op: blackberry-almond muffin; Mantu hot pocket with veggies and potatoes; “tempeh of the sea” (fake tuna)

also in car: multigrain bread from Montpelier bakery; more Oreos

AM Oreos; cider

at bakery of Montpelier culinary institute: soy latte

in car, snacks from Montpelier Co-op: blackberry-almond muffin; Mantu hot pocket with veggies and potatoes; “tempeh of the sea” (fake tuna)

also in car: multigrain bread from Montpelier bakery; more Oreos

breakfast: olive bread with leeks and garlic; tomato on toast; coffee

snacks in garden: raw kale, tomato

at Johnson Fair: maple candy

potato chips throughout day, some with leeks; leftover peanut noodles; half a beer before going to Montpelier

dinner at Dan/Adrian’s house in Montpelier: corn and flour tortilla burritos with refried black beans, tofu, cilantro, lime, tomato, peppers, Sriracha, and Trader Joe’s jalapeño salsa; Rock Art barley wine and golden ale (may or may not be vegan); PBR; soymilk with double stuf Oreos or fake Oreos

breakfast: banana; cider; orange juice; olive bread with leeks and garlic; coffee; beer

snacks in garden: raw kale, tomato

at Johnson Fair: Ritz crackers with jams: strawberry, pineapple?, banana butter, blackberry-acai?, blackberry?, etc.; Tostidos with salsa

beer on hike

potato chips throughout day; leftover peanut noodles; a peanut; half a beer before going to Montpelier

dinner at Dan/Adrian’s house in Montpelier: flour tortilla burritos with refried black beans, tofu, cilantro, lime, tomato, peppers, and Trader Joe’s jalapeño salsa; Rock Art barley wine and golden ale (may or may not be vegan); soymilk with double stuf Oreos or fake Oreos

bread with bananas

while apple picking: apples

at Farmer’s Market: maple syrup samples and maple syrup candy

breakfast/lunch at Dan’s house: bread with combinations of garlic, tomato, and avocado; home fries with ketchup; hazelnut coffee; orange juice; almonds

at Dorigan’s cider party: peanut noodles; couscous salad (with tomato, parsley, paprika, cumin, olive oil, cider vinegar, soy sauce, and almonds); vegan vegetable pizza made in outdoor pizza oven; cracked black pepper chips; cauliflower with hummus; hard cider; margarita; Wolaver’s Organic beer (vegan according to Barnivore) and Magic Hat Seasonal Ale (vegan according to Barnivore)

back at Dan’s house: more beer; Irish coffee

We’re not alcoholics.