breakfast: mango peach cereal with soymilk; coffee

lunch: vegan ramen

dinner: apple sage quinoa (click for the recipe)

peach tea

Organic Nectars raw agave gelato (mint chocolate flavor, cashew-based)

brunch: mango peach cereal with soymilk; coffee; leftover agave udon with tofu

Allagash White (vegan according to Barnivore) at Minnesota State Fair Day, while watching Al Franken designate awards for the food-on-a-stick competition

In case you’re curious, the food-on-a-stick play-offs (none were vegan, except perhaps #1 and #2, but most could be made vegan):
1) sangria on a stick (wine soaked fruit on a stick, basically)
2) matzo ball on a stick
3) Jell-o replica of the Boundary Waters Canoe Area logo on a canoe-paddle-shaped stick
4) chocolate chip bar on a stick
5) cheese curd, I believe wrapped in a wild-rice-flour dough, on a stick

Al Franken designated each a winner of a particular category/concept (such as “most Jewish, with no runners up” or “most conventional-and-creative-at-the-same-time”). As far as an overall hierarchy, he was only able to conclude that the Jell-o replica was 5th place.

dinner #1: salad with chickpeas, carrots, mushrooms, other veggies, balsamic vinegar, Bragg’s liquid aminos, and chipotle vegan parmesan topping from 5th Avenue Market corner store

Organic Nectars raw agave gelato (mint chocolate flavor, cashew-based)

espresso at coffee shop

dinner #2 at V-Spot: club TLT with avocado, served with side salad; Blue Moon (vegan according to Barnivore)

breakfast: mesa sunrise flax, corn, quinoa and amaranth cereal with a banana and rice milk

lunch: leftovers from yesterday-couscous surprise (couscous, blueberries, tomatoes, dried dates, tamari tempeh, red peppers); chickpea stirfry; carrot and cucumber sticks; rice cake

snack at the weir: a sip of sprite

dinner: whole wheat pita (I used this recipe. I used 4 cups of whole wheat flour and 1 cup of white flour. I had to add extra water); homemade hummus (based off recipe number 3, but I didn’t use parsley and I added soy sauce) with carrot and cucumber slices; roasted beets; kale chips (see recipe archive); kale salad; more hamantashan

brunch: fried plantains, tofu, and leftover soya with mole sauce; coffee

leftover pizza

Vat 19 Trinidadian rum on the rocks; half a home brew

dinner: more leftover pizza; PBR (vegan according to Barnivore)

breakfast: banana; vegan hamantashan (some have chocolate chips, some have raspberry jam, some have blueberry jam and some have cherry jam)

lunch: more hamantashan; everything bagel with earth balance and peach jam

dinner: more hamantashan; couscous surprise (couscous, blueberries, tomatoes, dried dates, tamari tempeh, red peppers); chickpea stirfry

dessert: more hamantashan; asahi beer (vegan according to barnivore); more hamantashan (I think I had at least 12 today- gross)

asaki; more hamantashan

breakfast: salt bagel, half with Follow Your Heart vegan cream cheese, half with peanut butter; triple espresso at Think Coffee

lunch: vegan ramen

Trader Joe’s chocolate sandwich cookies; Skittles

sauteed plantain

dinner from Pizza Plus: sauteed spinach; pizza with vegan cheese

breakfast: date pieces in flour

lunch: panang curry with carrots, beans, chayote and butternut squash  over a brown rice/wild rice mix; leftover mustard baked tofu with roast carrots, broccoli and potatoes

snack while working at the co-op: a few organic currants that fell on the counter while I as packing them

dinner: roasted squash seeds; mesa sunrise flax, corn, quinoa and amaranth cereal with rice milk; tortilla with vegan cheese; lightly salted rice cake

breakfast: mango peach cereal with soymilk; coffee from Gorilla

lunch: leftover udon with miso, shiitake, and kale

Trader Joe’s chocolate sandwich cookies

almonds, pretzels, roasted peppers, carrot and celery sticks, cherry tomatoes, vegan cheese, a Manhattan

dinner at Japan Inn: miso soup; agedofu with no bonito; avocado roll; shiitake mushroom roll; Sapporo (vegan according to Barnivore)

breakfast: coffee with soy milk; date pieces in flour and salted cashews

lunch: leftover marmalade tofu over roasted lemon israeli couscous and broccoli dipped in wasabi mustard

snacks: more coffee with soy milk; lemon soy yogurt

dinner: mustard baked tofu with roast carrots, broccoli and potatoes Click for the recipe.

breakfast: bagel with Follow Your Heart vegan cream cheese; coffee

lunch from Atlas Cafe: vegan ginger soy chicken sandwich (with greens and avocado); donut with cream filling and Oreo crumbled topping, made by Vegan Treats

Purely Decadent vanilla bean vegan ice cream with chocolate chips; PBR (vegan according to Barnivore)

leftover agave udon

soymilk

dinner: miso udon with kale and shiitake (recipe from Veganomicon)

breakfast: pink lady apple with peanut butter; peppermint tea with soy milk

lunch: leftover marmalade tofu over roasted lemon israeli couscous and broccoli; leftover pasta with spinach, chickpeas, and olive tomato sauce

snack: israeli ouscous with mixed vegetables

dinner: panang curry with carrots, beans, chayote and butternut squash  over a brown rice/wild rice mix; plain yogurt

I think I had coffee with soy milk at some point, but I am not sure

breakfast: mango peach cereal with soymilk; coffee

lunch: leftover roti (with channa, potatoes, and curried mango); extra soya

vegan ramen

dinner: leftover agave udon; leftover roti; Vat 19 rum; Julie’s beer-of-the-month beer

Magic Hat #9 (vegan according to Barnivore) at WhoMadeWho show

late night leftover udon

breakfast: an apple

lunch: leftovers from kababji; leftover marmalade tofu over roasted lemon israeli couscous and broccoli

snacks: a heaping spoonful of chocolate frosting; peppermint tea with soy milk; date pieces in flour

dinner: pasta with spinach, chickpeas, and olive tomato sauce

breakfast: mango peach cereal with soymilk; coffee

lunch: leftover roti with channa, potatoes, and curried mango; extra soya

dinner from Mamoun’s: falafel sandwich; stuffed grape leaves

Molson (probably vegan according to Barnivore) before Deerhoof show

semolina bread with black sesame seeds (by Amy’s) with Earth Balance

brunch: leftover pasta; vegan chicken patty with mole sauce; green peas; coffee

semolina bread with black sesame seeds (by Amy’s) with Earth Balance

peanut punch (soymilk, peanut butter, and sugar)

dinner: roti (roti skin made with this recipe) with soya (TVP, fried in olive oil with minced garlic and fresh ginger, then adding tomato paste, coriander, cumin, chili powder, oregano, and allspice, then simmer in vegetable broth. Add soy sauce to taste. Stir in cilantro. Add a splash of cider vinegar and the juice of 1/2 lemon), curried mango, and curried channa+potatoes

Ommegang Witte (vegan according to Barnivore) and beer-tasting round beer (a Pale Ale… I can’t remember which one) at Pacific Standard trivia night

breakfast: banana; bagel with earth balance and strawberry preserves; tortilla with vegan cheese

lunch: leftover chickpea, tofu, tomato sauce, and rosemary; tortilla with vegan cheese and tomatoes

dinner: Marmalade tofu over roasted lemon israeli couscous and broccoli (my recipe was based on this recipe and this recipe)

snack while watching who’s afraid of virgina wolf: pretzels

coffee; gross spicy plantain chips

lunch at Ali’s: veggie roti (roti with channa, potato, pumpkin, spinach, soya, and pepper)

coconut water; tamarind doubles from Ali’s

espresso

dinner at Rosalie’s: tacos (corn tortillas, salsa, black beans, Spanish rice, vegan sour cream, guacamole, lettuce); margarita; Magic Hat Spring Seasonal (vegan according to Barnivore); sip of Dogfish Head Aprihop (vegan according to Barnivore); Sierra Nevada (vegan according to Barnivore); white wine (may not be vegan)

breakfast: yogurt; leftover pasta with olives and chickpeas

lunch: more soy yogurt; tortilla with vegan cheese

dinner: battered poblano peppers (flour, cayenne, salt, pepper, and beer) stuffed with quinoa, mushrooms, chayote, garlic, cilantro, mango and salsa; corn bread; kale chips (make sure your kale is very dry then massage in olive oil, salt and a lot of minced garlic…nutritional yeast would be good addition) and bake on 350 for about 12 minutes- until crisp); budweiser