breakfast: cereal with soymilk; coffee from Oren’s Daily Roast; strawberries
lunch: mini bagels with peanut butter
mini bagel with lemon zest hummus
dinner at Mamoun’s: falafel sandwich; stuffed grape leaves
tater tots with ketchup and Red Hook Long Hammer IPA (vegan according to Barnivore) at stupid bar
sake and popcorn during Peep World at IFC
toast with melted vegan cheddar cheese (Daiya)
breakfast: apple with peanut butter; coffee with soy milk
lunch during my boss’s 70th birthday party: vegan chipotle garden blend burrito with guacamole; tortilla chips with black beans, guacamole and salsa
dinner:roasted red beets, chioggia beets, sweet potatoes and white potatoes; tempeh tacos based on this recipe; apple crisp
breakfast: cereal with soymilk; coffee
lunch: leftover pizza with vegan cheese and zucchini
Trader Joe’s chocolate sandwich cookie; garlic knots with marinara sauce; soy latte
asparagus with cumin and ginger
dinner: burrito with Daiya vegan cheddar, refried beans, Field Roast chipotle sausage, sauteed onion, garlic, and red pepper, chipotle in adobo sauce
breakfast: salty oatmeal; stay’s naked pita chips; grapes (green, red, purple); almonds (a ridiculous amount of food)
lunch: leftover black beans and quinoa with a tomato
snack at books to prisoners: animal crackers
dinner: tortilla with vegenaise, mustard, lettuce and tomato; whole wheat pasta with earth balance, salt, and pepper; leftover popcorn with nutritional yeast and braggs liquid aminos
breakfast: cereal with soymilk; coffee
lunch from NY Dosas: roti curry, served with coconut chutney, salad, and sambar soup
Trader Joe’s chocolate sandwich cookies
dinner from Pizza Plus: vegan pizza with zucchini; sauteed spinach with olive oil and garlic
half a carrot cupcake and half a lemon cupcake from babycakes
breakfast: salty oatmeal; soy latte
lunch: stacy’s naked pita chips; calvitto’s pizza strip (frozen from RI)
dinner: popcorn with nutritional yeast and braggs liquid aminos; Sticky Fingers Cupcake Wars cupcake pairings (cupcakes: Strawberry Kiwi [daiquiri cupcakes with kiwi curd, strawberry rum frosting & strawberry rum shooter garnish], George Caramelin [chocolate cinnamon cupcake with vanilla bean bourbon frosting, bourbon caramel sauce & candied pecans], Working Blue [ginger cupcake with peach filling & blueberry frosting], Gilbert Ganache-fried [chocolate seltzer cupcake with ganache, banana frosting & banana chip]; black beans and quinoa (black beans, mango, quinoa, cilantro); williamsburg alewerks tavern ale
breakfast: cereal with soymilk; coffee
lunch: leftover pasta with lentils; leftover raw kale salad
Trader Joe’s chocolate sandwich cookies
dinner from Mamoun’s: falafel sandwich (pita, falafel, tahini, tomato, lettuce); stuffed grape leaves
drinks at Pine Tree Lodge: house beer (may not be vegan); whiskey ginger
toast with Earth Balance and nutritional yeast
breakfast: salty oatmeal; coffee; homemade trail mix (date pieces in flour, almonds, raisins, peanuts)
lunch: leftovers (from last Thursday) from Everlasting Life
food/drinks at mandu: steamed and fried vegetarian mandu; tiger beer (vegan according to barnivore)
dinner: roasted sweet potatoes with stir fried broccoli and tofu in a peanut sauce; salad with balsamic vinaigrette dressing
coffee
brunch: corn tortillas with tofu scramble (cumin, chili powder, turmeric, oregano, thyme, salt, pepper, Bragg’s, cider vinegar, cilantro, lime), black beans (with cumin), salsa verde, Sriracha, and fried bananas
dinner at Thai Xing (vegetarian Sunday meal, specifying vegan): fried tofu with sweet sauce; lemongrass soup with tofu, mushrooms, scallions, tomato, celery, ginger, rice, and sprouts; green papaya salad with peanut and tomato; greens, cilantro, cabbage; red rice and white rice; pumpkin curry; gingery tomatoey teriyaki-ish stir fry with tofu, green beans, snow peas, red bell pepper, cilantro, mushroom, onion, and perhaps miso; eggplant stir fry (I had to leave to catch my bus before the mango dessert!)
breakfast sandwich (cheesy spread, tofu egg, and soy sausage on English muffin) and sticky bun from Sticky Fingers
brunch: coffee with rice milk; corn tortillas with tofu scramble (cumin, chili powder, turmeric, oregano, thyme, salt, pepper, Bragg’s, cider vinegar, cilantro, lime), black beans (with cumin), salsa verde, Sriracha, and fried bananas
dinner at Thai Xing (vegetarian Sunday meal, specifying vegan- no egg): fried tofu with sweet sauce; lemongrass soup with tofu, mushrooms, scallions, tomato, celery, ginger, rice, and sprouts; green papaya salad with peanut and tomato; greens, cilantro, cabbage; red rice and white rice; pumpkin curry; gingery tomatoey teriyaki-ish stir fry with tofu, green beans, snow peas, red bell pepper, cilantro, mushroom, onion, and perhaps miso; eggplant stir fry; dessert (black rice in sweetened coconut milk with mango and mint)
brunch at Sticky Fingers: bagel breakfast sandwich (bagel with cheesy spread, tofu egg, and fakin’ bacon); coffee
fried yucca con curtido, half a frozen margarita, and chips with salsa from Haydee’s
dinner at Radius during UConn Elite 8 win: March Madness slice + pint deals (slices: vegan cheese and basil; pints: Ommegang Witte [vegan according to Barnivore])
orange vodka
Four Loco (caffeinated remnant) and Sticky Fingers Cupcake Wars cupcake pairings (cupcakes: Strawberry Kiwi [daiquiri cupcakes with kiwi curd, strawberry rum frosting & strawberry rum shooter garnish], George Caramelin [chocolate cinnamon cupcake with vanilla bean bourbon frosting, bourbon caramel sauce & candied pecans], Working Blue [ginger cupcake with peach filling & blueberry frosting], Gilbert Ganache-fried [chocolate seltzer cupcake with ganache, banana frosting & caramelized banana]; Four Loco: lemonade and watermelon). I’m not sure if Four Loco is vegan.
PBR at party (vegan according to Barnivore)
brunch at Sticky Fingers: bagel breakfast sandwich (bagel with cheesy spread, tofu egg, and fakin’ bacon); coffee with coconut creamer
fried yucca con curtido, half a frozen margarita, and chips with salsa from Haydee’s
dinner at Radius: March Madness slice + pint deals (slices: vegan cheese and artichoke hearts; pints: Ommegang Witte [vegan according to Barnivore])
orange vodka
Four Loco (caffeinated remnant) and Sticky Fingers Cupcake Wars cupcake pairings (cupcakes: Strawberry Kiwi [daiquiri cupcakes with kiwi curd, strawberry rum frosting & strawberry rum shooter garnish], George Caramelin [chocolate cinnamon cupcake with vanilla bean bourbon frosting, bourbon caramel sauce & candied pecans], Working Blue [ginger cupcake with peach filling & blueberry frosting], Gilbert Ganache-fried [chocolate seltzer cupcake with ganache, banana frosting & caramelized banana]; Four Loco: lemonade and watermelon). I’m not sure if Four Loco is vegan.
PBR at party (vegan according to Barnivore)
breakfast: cereal; coffee
everything bagel and orange juice at seminar
lunch: leftover raw kale salad with avocado and tomato; leftover pasta with lentils and vegan chipotle Parmesan
peanut butter and jelly sandwich on bus to DC
dinner at Cafe Green: appetizer platter (Mandoo dumplings; mung bean pancakes; Che Bites; skewer with bell pepper, green onion, vegan chicken, vegan beef, mushroom, and boolgogi, with Smooth Java Sauce; peanut sauce; tamari sauce; agave dijon mustard sauce) plus extra skewers; sauteed rice sticks; vegan cheeseburger (burger made in house with quinoa, lentil, kale, mushroom, and other veggies, served with vegan cheddar, lettuce, tomato, vegan mayo, sauteed pepper and onion); coleslaw
beer in a place: red marker ale from williamsburg alewerks (vegan according to the brewmaster)
breakfast: homemade trail mix (almonds; date pieces; raisins; roasted squash seeds)
lunch: brown rice with leftover chickpea stir fry; pasta with kale, pine nuts, chickpeas and sundried tomatoes
snack from Five Guys: fries with ketchup and mustard; peanuts
dinner at Cafe Green: cheeseburger (house-made burger is blended from sprouted quinoa, lentils, and seven fresh veggies, including kale and mushroom. Served on a toasted wheat bun and topped with melted cheddar cheese, lettuce, tomato, mayo, and sautéed bell peppers and onions); starter platter (two each of our Mini Mung Bean Pancakes, Mandoo dumplings, and Che Bites, a Kkochi Skewer and a trio of peanut, tamari, and agave dijon sauces); kkochi skewers (marinated and skewered chunks of Gardein chicken, boolgogi, bell peppers, scallions, and mushrooms drizzled in Smooth Java Sauce); sauteed rice sticks (they no longer have these on the kkochi skewers, but they made them special for us); coleslaw
beer in a place: red marker ale from williamsburg alewerks (vegan according to the brewmaster)
breakfast: cereal; coffee
grapes and strawberries at lab meeting
lunch: leftover pasta with lentils
Trader Joe’s chocolate sandwich cookies
champagne at lab happy hour (may not be vegan)
dinner during UConn Sweet Sixteen win: raw kale salad with avocado and tomato; spaghetti with marinara sauce and vegan meatballs; PBR (vegan according to Barnivore)
breakfast: coffee with soy milk; roasted squash seeds; date pieces in flour
lunch: leftover brown rice, chickpea stirfry and kale salad; banana with peanut butter
dinner at everlasting life: bean curd; “chicken” salad; seaweed salad; macaroni tvp
breakfast: toasted squash seeds; date pieces in flour
lunch: leftover brown rice with chickpea stir fry, kale salad and roasted carrots, beets and potatoes
snack: animal crackers
dinner: salad with spinach, cilantro, tomato, red onion and a mustard balsamic vinaigrette; salad wrap with vegenaise, spinach, cilantro, tomato, red onion and a mustard balsamic vinaigrette
breakfast: cereal; coffee
lunch: leftover apple sage quinoa
dinner: pasta with lentils (see recipe page for lentils)
breakfast: date pieces in flour
lunch 1: chickpea stirfy with brown rice; carrot sticks
lunch 2: salty oatmeal; hamentashen; banana
dinner: pesto (basil, sundried tomatoes in oil, garlic, spinach, salt) pasta with green beans; blueberry cornbread
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