breakfast: amaranth flakes with soymilk; Gorilla coffee

lunch: pre-packaged vegan “chicken” lo mein (mistake…); garlic knots with marinara sauce; apple juice

Thai chili and lime cashews; dark-chocolate-covered almond with sea salt

dinner: plantain stew (see recipes section) with jasmine rice; sauteed spinach with garlic

PBR while playing Farkel

breakfast: oj; raisins; cashews; banana with peanut butter

lunch: leftover veggie pho from pho 14; defrosted pizza from calvitto’s (in RI); dates; a carrot

dinner: sweet potato, okra and chickpea gumbo from fat free vegan; tortilla chips

brunch: espresso; oatmeal with sea salt, walnuts, and lemon-coated apple pieces

dark chocolate with quinoa

toast with Vegenaise and nutritional yeast

take-out from Lin’s Garden: tofu and broccoli with brown rice; fortune cookie

beers/tastes at Pacific Standard trivia night: Espresso Ale; Dogfish Head 60-Minute I.P.A.; Speakeasy White Lightning

PBR

breakfast: leftover vegan pizza from zpizza; stacy’s pita chips; banana wit peanut butter

lunch: leftover brown rice with kale and carrot ginger soup; divine 70% dark chocolate

snacks at the lamont street collective show: popcorn with soy sauce and nutrional yeast; tortilla chips with a lentil spiced dip; great lakes conway’s irish ale (vegan according to barnivore.com); peppermint tea

dinner: chickpea salad with brown rice

snow day brunch: salty oatmeal (inspired by Honey); coffee

dark chocolate with quinoa

leftover quinoa salad

dinner: kale salad; Thai eggplant, basil, and seitan with white rice; herbal tea

toast with Earth Balance and nutritional yeast

breakfast; oj; banana

lunch: leftover baked tofu with roasted vegetables and lemon herb quinoa; leftover brown rice with lentils and roasted broccoli

snacks: vegan microwaved popcorn; banana with peanut butter; stacy’s pita chips

dinner: carrot ginger soup with crushed cashews; pasta with tomato sauce, spinach and tofu; ethiopian split peas

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

lunch: avocado with Goddess dressing; Thai chili lime cashews; Korova cookies

more Korova cookies; Trader Joe’s Mission Street I.P.A.

dinner: white bean sherry soup from Moosewood; sauteed spinach with garlic; table water crackers with Tofutti American-style “cheese”

Luna and Larry’s dark chocolate coconut ice cream

breakfast: oj; clementine; trail mix (raisins; cashews; almonds; sunflower seeds; pumpkin seeds)

lunch: leftover lentils with brown rice and roasted broccoli and brussels sprouts; more trail mix

dinner: roasted beets, broccoli, garlic and carrots with baked mustard tofu and lemon herb quinoa

Click for the recipe.

breakfast: oj; clementine; trail mix (almonds, cashews, sunflower seeds, pumpkin seeds, raisins)

I don’t remember the rest of the day

breakfast: coffee from Oren’s Daily Roast

lunch: leftover orzo pasta

dinner from ‘Cesca: bread with olive oil, garlic, and tomato; ribbolita (a tuscan bean, cavolo nero/black kale, & bread stew) without cheese; whole wheat pasta with eggplant and tomato; red wine (may not be vegan); dessert port (may not be vegan); peach sorbet

Budweiser at Wye Oak concert

coffee from Oren’s Daily Roast

lunch: leftover pasta with marinara sauce and seitan-veggie protein meatballs; leftover raw kale salad; leftover curdito

Korova cookies; peanuts

dinner: tri-color orzo with pesto (walnuts+basil+parsley+garlic+onion+lemon+olive oil+salt+pepper) and vegan Parmesan; leftover sweet potato and apple soup; Mission Street IPA

Luna and Larry’s dark chocolate coconut ice cream; tastes of French beer and German beer from Julie’s beer-of-the-month club (may not be vegan)

breakfast: almonds; grapes

lunch: broccoli stems; leftover red lentil soup with veggies (green beans, peas, carrots and lima beans); leftover roasted spaghetti squash with sauteed mushrooms, onions, broccoli, red pepper and zucchini over brown/wild rice mix with curry sauce (almond butter; coconut milk; curry paste)

snack while making dinner: tortilla chips with salsa

dinner at nate and shelley’s: rolled stuffed eggplant (eggplant sliced lengthwise into 1/4 pieces then dipped in a batter of water, flour, and salt. next pan fry the eggplant until lightly browned. roll eggplant with slices of vegan cheese and baked for 20 minutes at 375. cover with heated homemade tomato sauce and serve. loosely based on this recipe); garlic bread; pasta with tomato sauce; salad with lettuce, cucumbers, carrots and balsamic vinegar; sierra nevada

brunch: nachos (tortilla chips with Daiya vegan cheese, leftover Latin tomato sauce, refried beans, and avocado); soy latte

Korova cookies from Paris Sweets: Great Desserts From the City’s Best Pastry Shops by Dorie Greenspan, substituting Earth Balance for butter

dinner: kale salad (raw massaged kale with onion, garlic, olive oil, Bragg’s liquid aminos, and nutritional yeast); pasta with marinara sauce, vegan parmesan, and meatballs made out of Lightlife Smart Ground (veggie protein crumbles) + Daiya vegan cheese + bread crumbs + wheat gluten + corn starch + water + olive oil + parsley + salt + pepper + onion, coated in flour, then fried in olive oil

brunch: everything bagel with earth balance and tofutti

snack while watching breathless: microwave popcorn

dinner at eva’s: rice sticks, broccoli, tofu and carrots with garlic, ginger and soy sauce

dark chocolate Purely Decadent coconut ice cream; espresso

brunch: plantain stew over jasmine rice (click for the recipe); Dogfish Head Shelter Pale Ale

entree

• 2 c jasmine rice

• 3 ripe yellow plantains
• ~2 T Earth Balance
• ~2 T canola oil

• ~2 tsp olive oil
• 1 yellow onion, chopped
• ~5 cloves garlic, chopped (since they stew for a while, you don’t have to mince them very small)
• 15oz canned chickpeas, drained and rinsed
• 28oz can diced tomatoes (I used Muir Glen Fire-Roasted)
• oregano to taste (~1 tsp?)
• cumin to taste (~1/2 tsp?)
• coriander (~1 tsp?)
• red pepper flakes (~1/2 tsp?)
• chili powder (~1/2 tsp?)
• salt and pepper to taste
• 15oz can coconut milk
• 1/2 c (or more) cilantro
• juice of 1/2 lime (use the other half for wedges to serve)

Cook rice according to directions.

Peel and halve the plantains. Fry over medium-high heat in the Earth Balance and canola oil, flipping once, for about 3 minutes on each side (you should not cook the plantains all the way through, as they will cook more in the stew). Remove, dab off excess oil, and cut into ~1 inch chunks.

Saute the onion in the olive oil on medium heat. After a couple minutes, add the garlic. After a couple more minutes, add the plantains, chickpeas, and tomatoes (including the juice). Add the spices to taste. Once you think it tastes good, cover and reduce heat to low. Simmer for 15-30 minutes, stirring occasionally. The more you simmer, the tastier it gets (but don’t simmer so long that the plantains totally disintegrate). Taste again, adding more spices if desired. Add the coconut milk, raise heat to bring to a boil, and then reduce heat to low again and cover. Simmer for 10-20 more minutes. Then stir in the cilantro and lime, and turn off heat.

Serve over the rice with extra cilantro and lime wedges. Serves 4 good eaters, or 8 wimpy eaters.

dinner: more of the same (stewed plantains over jasmine rice)

snacks at Marco’s party: Magic Hat #9 (vegan according to Barnivore); Heineken (vegan according to Barnivore); baby carrots; green grapes; vegan couscous salad; potato chips

french fries with hot sauce and ketchup, plus a sweet potato fry, at 5th Avenue Diner

special chocolate chip cookie