March 25, 2011


March 25, 2011 - .  

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)

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