breakfast (if you can call it that): the end of the microwave popcorn; banana; date pieces in flour; peppermint tea with warmed soy milk
lunch: potato and scallion ravioli with cheese sauce; microwaved green beans, corn, lima beans; stacy’s simply baked pita chips
banana; oj
dinner: red lentil soup and marmalade tofu with lemon pearl couscous and broccoli (based off this recipe).
breakfast: cereal with soymilk; coffee
lunch: spinach and artichoke hummus, sprouts, and avocado with whole wheat pita
dinner: vegan version of hearts of palm rice recipe from Costa Rican Typical Foods (baked layers of rice, tomato sauce, hearts of palm with vegan version of Béchamel sauce, and Daiya vegan cheese, topped with breadcrumbs and vegan Parmesan); sauteed spinach with garlic; Yuengling
steamed soymilk mint tea; frosting from on top of birthday peanut butter bomb (1 month old!!)
rest of Mast Brothers dark chocolate with Stumptown Coffee
breakfast: chai tea with warmed vanilla soy milk; roasted squash seeds; banana
lunch: leftover risotto from the wedding (with tomatoes, shiitake mushrooms, asparagus, carrots and artichoke hearts and green beans; oj
food from whole foods salad bar: vegan chicken with potatoes and onions; vegetable medley (mushrooms, green beans, cabbage, carrots, baby corn)
snack: almost an entire bag of vegan microwave popcorn
dinner: shepherd’s pie made by one of my housemates
breakfast: cereal with soymilk; coffee
lunch from NY Dosas food cart: roti curry with veggies, saambar soup, and coconut chutney; vegan raspberry Kollar cookies that the Dosas man sells (yum!! Ingredients: rolled oats, walnuts, safflower oil, maple syrup, vanilla, baking soda, cinnamon, sea salt, all-fruit jelly)
PBR
dinner: West African peanut soup from Peanut Butter Planet by Robin Robertson; table water crackers with Dr. Cow vegan cashew cheese and cilantro sauce
leftover roast pork bun from Vegetarian Dim Sum House
breakfast: salty oatmeal; coffee with vanilla soy milk; roasted squash seeds; banana
lunch: leftover risotto from the wedding (with tomatoes, shiitake mushrooms, asparagus, carrots and artichoke hearts and green beans; oreos
dinner: tortilla chips with vegan cheese sauce (a new recipe my housemate made- it was delicious)
breakfast: toasted everything bagel with tofu cream cheese, tomato, and onion from Bergen Bagels; espresso
lunch: leftovers from Vegetarian Dim Sum House
dinner: Soyboy tofu ravioli with marinara sauce; sauteed spinach with garlic
cocoa with soymilk and brandy
Mast Brothers dark chocolate with Stumptown Coffee (thank you Julie!!)
breakfast at the buckley’s: wasa cracker with leftover hummus from the beach bbq; grapes; oj
lunch: leftover pasta salad; squash seeds; 2 peanut butter sandwiches
on the plane home: squash seeds; tomato juice; oreos
breakfast/lunch: coffee; leftover curry-pea-tempeh with pasta; pasta with vegan parmesan; vegan marshmallows
dinner at Vegetarian Dim Sum House (where they said everything is vegan but the fried banana dish came drenched with honey, so I’m skeptical…): mashed taro treasure boxes (yum!); three color dumpling soup (with spinach dumpling, some other dumpling, and rice noodle knot); pan-fried dumplings (yum!); snow pea leaves dumpling; rice flour rolls with chinese kale (a.k.a. broccoli rabe?)… I’m reminding myself not to get this one again; steamed glutinous rice wrapped in lotus leaves with nuts and maybe fake meat on the inside; mock roast pork buns; free tea
during Barton Fink: Dogfish Head Squall I.P.A.; Baker’s chocolate chunks
breakfast: oj; either part of a bagel or toast with peanut butter; possibly grapes?
lunch: leftover pasta salad
dinner/ drinks at the waterfront bistro (the wedding reception): painkiller;waterfront punch (way too sweet); heineken; virgin island summer ale (the person who makes this beer was their dj. he is a strict vegetarian and confirmed that it is vegan); kamikaze; the best bruschetta and risotto i have ever had
breakfast from Brownstone Bagels: toasted everything bagel with tofu cream cheese, tomato, and onion; coffee
Late July organic chocolate sandwich cookie
to celebrate lab move: champagne (may not be vegan); tequila with spicy hot Bloody Iguana margarita mix (very good and vegan); table water cracker with guava jelly from Mexico
snacks: Oreo; Primal Strip; clementine; tortilla chips; old cookie dough that I had frozen
dinner: pasta with curry sauce (peas, garlic, tempeh, sesame oil, red curry paste, tomato paste, coconut milk)
i can’t find my notes for today, so here is what i remember (i definitely ate more than this)
breakfast: i am not sure what i had for breakfast, but i know i ate a lot; leftover pasta from cafe roma; oj
brunch at lisa and neal’s beach bbq: I made a pasta salad with pasta, pine nuts, tofu, carrots, celery, garlic and onion marinated in balsamic vinegar and olive oil
food made by katie lady: the best hummus ever (it had some soy sauce in it) with veggies and pita chips; amazing grape leaves; a lot of coors lite and a couple of painkillers
dinner at the buckley’s: fajitas (flour tortilla with guacamole, tomato, cilantro, vegetables); stacy’s pita chips; hummus; more coors lite
breakfast: toasted everything bagel with tofu cream cheese, onion, and tomato from Brownstone Bagels
lunch: salad with chickpeas, roasted red peppers, and vegetables from Brad’s, with my own dressing from Maple Grove Farms; garlic knots from pizza place (confirmed to not have butter, only oil, but the person who asked for me didn’t as about the dough, so may not be vegan)
Sam Adams beer to celebrate -80 move to new building
Brooklyn Brown Ale on the roof of new building
lab dinner from Balaboosta (extremely vegan accommodating): appetizers: fried cauliflower with lemon and pine nuts; amazing quinoa salad; pickled veggies; potato wedges; hummus and pita
entree: pasta with mushrooms and kale, minus the cheese
vegan dessert (made special for me!): cotton candied tahini, berries, thin hard noodle cookie stuff
wine (while they weren’t sure which wines were vegan, they were the ones who brought it up to me, which I have never had happen in a non-vegan restaurant. the waiter suggested going with a biodynamic one that might have a higher chance of being vegan, so we did that. now I’m looking into biodynamic and realizing maybe it has even more of a chance of not being vegan, since biodynamic often involves using manure. I haven’t yet found anything about what filtering agents they use in biodynamic wines.)
I lost my notes and I can’t remember most of what I ate. I probably had orange juice and a bagel with peanut butter
dinner/drinks at the beach bar for lisa and neal’s meet and greet: i brought bread and peanut butter because i wasn’t sure if i would be able to each anything. i was able to get cucumber, celery and carrots from the people who provided the food; I had a lot of drinks: pina colada; many painkillers and a beer (I remember getting a boring beer because I knew it was vegan, but i don’t remember the type)
breakfast from Brownstone Bagels: toasted everything bagel with tofu cream cheese, tomato, and onion; coffee
more coffee
lunch from Cafetasia: spring rolls; green curry with tofu
tortilla chips with Newman’s black bean salsa; leftover Chinese food
Peak Organic IPA from Soda Bar
dinner from Eton (just opened a new location in Prospect Heights): steamed veggie+lentil dumplings with ginger vinegar sauce; side of rice (flavored with sesame seeds and seaweed) with soy sauce. This place is amazing, cheap, and very clear about what is vegan when you ask (you can get ramen or soup with vegetable broth, vegan dumplings, and I think there is some sort of seitan option)
Endangered Species dark chocolate
brunch: stir fry with broccoli, tofu, garlic, carrots, celery and balsamic vinegar; potato chips; bread with peanut butter; pretzels
dinner at high tide: a sip of a painkiller (dark rum, pineapple juice, orange juice, coconut tradition); pina colada; veggie kabob (peppers, onions, and tofu bites grilled on bamboo skewers with tamarind); tamarind chicken (tofu replaced the chicken) salad (baked tofu, peppers, onions, pineapple and oranges with mango vinaigrette)
brunch from A.R.E.A. Bagels: toasted everything bagel with tofu cream cheese, tomato, and onion
Gorilla coffee
dinner from Lin’s Garden: tofu with broccoli; Buddha’s Delight (snow peas, broccoli, and string beans); white rice
Yuengling
breakfast at deli grotto: sesame bagel with hummus; peppermint tea with warmed soy milk
snacks: potato chips; i probably ate something else, but i can’t remember
dinner: I grilled cilantro tofu (it was a brand i’ve never seen on the mainland, but i forgot to write it down) that i marinated in balsamic vinegar, oil and garlic
breakfast: coffee; hummus and pita (oops… pita contained honey!)
lunch at Hard Times Cafe (Minneapolis, MN): vegan quesadillas (tortillas with rice, refried pinto beans, aand vegan cheese, with salsa and jalapeño-cilantro-Vegenaise dip); vegan Philly seitan sandwich with mushrooms (specifying vegan cheese); a few sips of coffee
dinner at Jess’s house: rice with roasted tofu and pineapple-coconut-vegetable sauce; Sam Adams winter lager (vegan according to Barnivore)
Drambouie (ALSO contains honey… double honey fail today) with root beer schnapps at Josh’s
breakfast on the sailboat: raisin english muffin with peanut butter and guava jam
lunch: banana; pasta with ketchup; celery and peanut butter; pretzels
drinks/ dinner cafe roma: painkiller (see previous post); house salad (mixed lettuce and fresh vegetables. served with their house bail vinaigrette); penne primavera marinara (sauteed garlic, fresh mushrooms, onions, green peppers, spinach, artichoke hearts, broccoli and tomatoes tossed with marinara sauce and penne pasta); sierra (fresh asparagus sauteed with red onion, sun-dried tomatoes and tossed with spaghettini)
breakfast: Cheerios with soymilk; coffee
lunch at The Village Inn (Cornucopia, Wisconsin): spaghetti with marinara sauce, mushrooms, onions, and peppers; salad with vinaigrette; crackers; South Shore Brewery Nut Brown Ale (may not be vegan); sip of Leinenkugel’s Original (vegan according to Barnivore)
I want to quote Barnivore’s Leinenkugel’s response because I find it especially thorough and polite (Honey, we should take a tour there!):
Company Email: Jan 2010
“Thank you for taking the time to contact us. We’re happy to tell you we do not use isinglass to settle the yeast in our beers. Typically, isinglass is used by folks when brewing ales. We brew mostly lagers–although we do not use it in the brewing of our special ale either. Our beers do not contain additives or preservatives. They are not formulated with any milk, egg, fish or shellfish (biogenic amines), tree nuts, peanuts or soybeans. Leinenkugel’s Honey Weiss, Berry Weiss, Sunset Wheat and Summer Shandy all use honey in the brewing process. I hope this helps you and if you ever find yourself in our neck of the woods I hope you can stop and take a historic tour of the nation’s 7th oldest brewery, we’ll have a few cold ones waiting for you.”
dinner: roasted beets, sweet potato, and beet greens; original vegan Boca burger on bun with tomato, ketchup, mustard, and relish
Italian Bran Raven beer (last of my mom’s birthday bird beers that I am going to try… may not be vegan)
dark chocolate (Endangered Species brand); Twizzlers
Duluth Brewhouse wildfire beer (may not be vegan)
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