breakfast: coffee; toasted garlic bagel with tofu cream cheese, tomato, and red onion from Bergen Bagels

leftover wild rice salad; mac and cheese from DC’s Everlasting Life; cracker; Sheese

lunch from NY Dosas: Jaffna lunch (4 spiced pancakes with coconut chutney and dried chutney, served with a soy chicken wing with red sauce); Special Pondicherry (lentil/rice crepe with greens, potatoes, and coconut chutney); sambar soup

samples and scoops from Stōgo: bananas foster (soy-based); vanilla bean (coconut); soy latte (soy); mint chocolate chip (soy); creamsicle (coconut). Also, sample of a live coconut chocolate ball.

David Lynch signature blend coffee at IFC FilmCenter

dinner from Soy and Sake (thank you Honey!!!): miso soup; chicken, broccoli, and sweet potato tempura, with soy ginger sauce; volcano roll, Philadelphia roll, spicy California roll, spicy tuna roll, and spicy salmon roll with ginger, soy sauce, and wasabi; g sake

half a Dos Equis with lime (vegan according to Barnivore)

breakfast from Brownstone Bagels: everything bagel with tofu cream cheese, tomato, and red onion (despite the convenience, I think I do like A.R.E.A. more)

half a gluten-free chocolate chip cookie and cookie dough during morning baking

lunch from N.Y. Dosas food cart: Jaffna Lunch (4 pancakes with chutney and coconut chutney, served with greens, saambar soup, and vegan drumstick)

snacks at lab holiday party: my “south-and-north-of-the-border” rice dish (wild rice; cilantro; cherry tomato; sauteed jalapeño, garlic, and shallot; roasted corn cut off the cob; olive oil; white balsamic vinegar); vegan chocolate chip cookies (some gluten-free some not; for my first gluten-free cookie attempt I used Bob’s Red Mill gluten-free all-purpose flour blend); homemade samosas with green and red sauces; Pringles; Silk nog with whiskey; Corona; rose wine (might not be vegan)

dinner from HanGawi (my new favorite restaurant!): combination pancakes (pumpkin, kimchee, mushroom); spicy kimchee and cold non-spicy cabbage; miso soup; tofu steak; bamboo rice (my favorite dish ever!); chocolate pudding with nuts (walnuts?) and vegan marshmallows

breakfast: shredded wheat with soymilk; coffee

lunch: onion flatbread with tomato slices and leftover tofu bok choy curry

Boca spicy chicken patty

dinner: vegan hot dog with mustard and ketchup; sauteed broccoli rabe with garlic; Full Sail Brewing Co. Session Lager (vegan according to Barnivore)

tastes while cooking food for lab party: wild rice salad, cookie dough

breakfast: oj

sample at whole foods: orange sugared almonds

lunch: banana; salad from whole foods with lettuce, peppers, balsamic tofu, beets, black quinoa and tri colored orzo; almonds

peppermint tea

food while watching west wing: popcorn with olive oil, salt and nutritional yeast; corn chips with hummus and salsa

my housemate made squash with kale and tempeh for dinner.  i tried a piece of her tempeh when i got home- yum

breakfast: toasted homemade bread with Earth Balance; coffee

lunch: leftover tofu and roasted onion with homemade bread

soymilk; bit of stale everything bagel; classic Lays potato chips

dinner: lentil soup with homemade sundried tomato bread and kale salad

breakfast at Cheryl’s: coffee; mimosa; spiced pumpkin soup; bread; ginger brew

lunch: leftover vegan pizza; vegan nog with nutmeg and brandy; a few bites of leftover vegan mac and cheese

Purely Decadent chocolate almond brownie coconut-based ice cream

dinner: super fluffy homemade sun-dried tomato bread (click for the recipe); baked tofu and red onion (marinade: Bragg’s, mustard, white balsamic vinegar, olive oil, adobo sauce from canned chipotle, bit of Sriracha, minced garlic, minced sundried tomatoes); asparagus sprouts; more vegan nog with brandy

bread

• 2 packets yeast
• 1/2 c warm water
• 1 T maple syrup
• about 10 sundried tomatoes
• 10 cloves garlic, sliced thin
• 1.5c hot water
• 3 T olive oil
• 2 sprigs rosemary, chopped
• thyme
• 1 T salt
• 1/4 c sesame seeds
• 3c whole wheat flour
• 3.5c white flour
• extra flour or water if necessary
• extra olive oil and corn meal to line the baking pans

Soak rosemary and thyme in about 1 T of olive oil for at least 10 minutes, preferably more.

Combine sundried tomatoes and hot water.  Let seep for at least 10 minutes.  Remove tomatoes and mince, saving the tomato-water.

Stir yeast with warm water.  After a minute, add the maple syrup.  Stir and let sit for at least 10 minutes (should foam).

In a large bowl, combine the flours and seeds.

To the yeast-water-maple syrup mixture, add the sundried tomato water, the rosemary with olive oil, the remaining olive oil, and salt.  Stir all these wet ingredients together, then stir into the flours. Stir with a fork until the standing liquid is gone, then mix with hands.  Add more flour or water if it is too dry or sticky (should be just wet enough that it does not stick to your hands).  Knead for about ten minutes.  Then coat with a thin layer of olive oil, cover with a damp towel, and put in a bowl to rise (preferably in a warm place, such as on top of fridge) for about 1 hour.

After the first rise, knead again for ten minutes, folding in the sundried tomato and garlic, and splitting into two loaves.  Shape and put dough in two bread pans coated with olive oil and corn meal.  Let rise in the baking pan about 30 minutes.

Preheat oven to 425F.

After the second rise, make a cut or poke holes in the top of the loaf, and bake for 10 minutes at 425.  Reduce heat to 350 and bake for another 35-40 minutes.

breakfast: everything bagel with tofu cream cheese, tomato, and onion (from Bergen Bagels); espresso

Brooklyn Brewery chocolate stout

lunch (eaten at dinner time): leftover vegan mac and cheese

dinner (eaten way past dinner time): vegan cheese pizza from Pizza Plus; vegan Silk egg nog with nutmeg, cloves, and brandy; home brew

breakfast: clementine;  apple; nature’s path organic mesa sunrise (flax, corn and amaranth) cereal with soy milk

lunch: leftover pad thai

snack: leftovers from thanksgiving: mashed potatoes and stuffing (both types); mint tea; oj

dinner made by my housemate: potato latkes (some with apple sauce and some with ketchup); leftover chickpea meal from last night

breakfast: shredded wheat with soymilk; coffee; coconut yogurt

lunch: leftover mac and cheese

a few Skittles

dinner at Chipotle: vegetarian burrito with grilled vegetables, black beans, guacamole, tomato, corn, salsa, and lettuce; Negra Modelo (vegan according to Barnivore)

chocolate brownie almond Purely Decadent coconut ice cream

breakfast: soy latte; banana; clementine

lunch: leftovers from thanksgiving: stuffing, mashed potatoes and tofurky; mac and cheese from garden grille

snacks: clementine; banana; microwaved vegetables (lima beans; green beans; carrots; peas; corn); lindt dark chocolate (85% cacoa)

dinner: one roasted brussels sprout; nature’s path organic mesa sunrise (flax, corn and amaranth) cereal with soy milk

breakfast: shredded wheat with soymilk; coffee

lunch: leftover quinoa with vegetables; soymilk

dinner: artichoke linguine with homemade tomato sauce; raw kale salad with avocado, garlic, and onion; PBR

breakfast: pure assam tea (“a rich, refreshing indian tea from the brahmaputra valley”) with french vanilla soy creamer; salty oatmeal

snack: raisins

lunch: leftovers from thanksgiving- tofurky, stuffing, mashed potatoes; mac and cheese from garden grille;

snack: carrots with horseradish hummus

dinner: tortilla with follow your heart vegan cheese and tofutti; clementines; roasted squash seeds

snacks at a chanukah party: chips and guacamole; matzah and applesauce