breakfast: raisins

lunch: pretzels; cajun trail mix

dinner: pasta with olive tomato sauce and chickpeas; a lot of spoonfuls for nutritional yeast

breakfast: leftover pasta; coffee; mini bagels with peanut butter

lunch: more mini bagels with peanut butter; leftover sprouted brown rice risotto

dinner: Garden Blend chipotle burrito (with roasted vegetables, black beans, rice, corn, salsa, lettuce); green peas with vegan chipotle parmesan topping; Ipswich IPA (vegan according to Barnivore)

breakfast: salty oatmeal; a bite of a rotten banana (yuck)

lunch: leftovers from garden grille; pink lady apple with peanut butter; leftover baked tempeh

snacks: date pieces in flour; tortilla with vegan cheese

dinner with eva while starting seeds for the garden: kale with soba noodles; baked tofu; roasted carrots and beats; lentils; sam adams noble pils

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

lunch: sprouted brown rice risotto

red wine at lab happy hour (may not be vegan)

dinner: sauteed spinach with garlic; spaghetti with marinara sauce and vegan meatballs

breakfast: pink lady apple with peanut butter

lunch: leftover baked tempeh; food from whole foods salad bar (thai vegan chicken; sesame udon salad; israeli couscous salad; seaweed salad; artichoke hearts; hearts of palm salad with asparagus and tomatoes; orzo salad

snacks: soy latte; pumpkin seeds

dinner: 2 tortillas with vegan cheese; leftover chickpea soup; throat coat tea; graham crackers

breakfast: multigrain squares with soymilk; coffee

lunch: leftover udon with peanut sauce and vegetables; apple slices with peanut butter

Southern Tier unearthly IPA (vegan according to Barnivore)

dinner: more leftover udon with peanut sauce and vegetables; spinach and tofu burrito (pre-made frozen)

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

breakfast: soy latte

lunch: vegan cheese and chicken pizza from whole foods; potato chips; sprite zero (NASTY)

snack: leftover spicy buffalo tofu (organic tofu, soy milk, wheat flour, lemon juice, hot sauce, ketchup and spices) made by soul vegetarian east in chicago; graham cracker

dinner: marinated baked tempeh; baked sweet potato; kale soup; chickpea soup

brunch: oatmeal with sea salt; fried plantain; coffee; kale salad

sourdough toast with Earth Balance

peanuts and chocolate chips

dinner: pizza (fresh prepared dough; tomato sauce with herbs and red wine vinegar; Daiya cheese; sauteed jalapeño peppers, garlic, and red onion; sauteed seitan loaf pieces; quartered artichoke hearts); kale salad

Ibarra Mexican hot chocolate

breakfast: leftover baked goods from wildflour cafe; salty oatmeal

lunch: whole wheat pasta with my mom’s homemade chili sauce; very salty pumpkin seeds

dinner: leftover chinese food from beijing; leftovers from gregg’s; frozen cran-raspberry juice; roasted broccoli with garlic

breakfast: a sip of a smoothie (coconut yogurt, orange juice, banana, grapes, apple, ice, strawberries)

lunch at rasoi (they have an all vegan and gluten free buffet on saturday’s (YUM)): some of the items they had were dosas, idlis, vadas, coconut curry.

dinner on the plane back to dc: i don’t remember what i ate other than pretzels and tomato juice, but i know i ate more

breakfast: Westwood soy yogurt with maple syrup; coffee; free everything bagel

lunch: roasted squash (roasted with Earth Balance and maple syrup)

dinner: vegetarian burrito without cheese from Chipotle (two-for-one deal here through March 6); french fries with cocoa powder and cayenne from Max Brenner’s (waitress was confident that it was just cocoa and cayenne, but it tasted like it had other flavors, so maybe wasn’t vegan)

toasted sourdough bread with Earth Balance; raw kale salad

breakfast: Westwood soy yogurt with maple syrup; coffee

lunch: leftover pumpkin-cashew ricotta-sage casserole; apple with peanut butter

spoonful of Purely Decadent chocolate peanut butter coconut ice cream

dinner: more leftover pumpkin casserole; leftover roasted squash; PBR (vegan according to Barnivore)

herbal tea

breakfast: Westwood soy yogurt with maple syrup; everything bagel with tofu cream cheese; coffee

lunch: Fresh Tofu Inc. La Bella burger; roasted squash (roasted with Earth Balance and maple syrup)

dinner: pumpkin, cashew ricotta, and carmelized onion pasta casserole, topped with sage crumble (recipe in Veganomicon); sauteed broccoli rabe; PBR (vegan according to Barnivore)