breakfast: amaranth flakes with soymilk; coffee
lunch: leftover plantain stew with rice; roasted vegetables (beets, sweet potatoes, collards, etc.)
coffee from Oren’s Daily Roast
lab celebration: red wine (may not be vegan); Thai chili lime cashews; dark chocolate almonds with sea salt
dinner from Pizza Plus: pizza with vegan cheese, garlic, and fresh basil; sauteed spinach
EKU 28 from Julie’s beer-of-the-month club (may not be vegan); PBR (vegan according to Barnivore)