March 11, 2011


March 11, 2011 - .  

breakfast: shredded wheat with soymilk; coffee; orange juice

lunch: everything bagel with peanut butter; garlic knots with marinara sauce

Trader Joe’s chocolate sandwich cookies

conference leftovers: coffee; fruit salad (honeydew, cantaloupe, strawberry, grapes, kiwi); salad (lettuce, mushrooms, carrots, tomato, vinaigrette)

dinner at B.A.D. Burger: vegan version of waffle insanity (two waffles, tofu scramble, vegan ham, vegan sausage); Wolaver’s Organic IPA (vegan according to Barnivore); Lagunitas A Little Sumpin’ Sumpin’ beer (vegan according to Barnivore)

whiskey and PBR (vegan according to Barnivore) at Mother Mother show

cardboard-y chili plantain chips from the corner store; strawberry Italian ice


March 11, 2011 - .  

breakfast: raisins

lunch: pretzels; cajun trail mix

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

March 10, 2011


March 10, 2011 - .  

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)


March 10, 2011 - .  

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

March 9, 2011


March 9, 2011 - .  

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


March 9, 2011 - .  

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

March 8, 2011


March 8, 2011 - .  

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


March 8, 2011 - .  

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

March 7, 2011


March 7, 2011 - .  

breakfast: multigrain cereal with soymilk; coffee

lunch from NY Dosas: Special Pondicherry (crepe with potatoes and vegetables, served with sambar soup and coconut chutney); strawberry Kollar Cookies

peanuts and chocolate chips

dinner: udon with peanut sauce, cucumber, red bell pepper, scallions, bean sprouts, and lime (recipe from Veganomicon); Flying Dog Porter (vegan according to Barnivore); Green Flash Brewing Company Barleywine (vegan according to Barnivore… Stacey I think you’d like this!)

Buccaneer bar

Purely Decadent vanilla bean coconut ice cream, topped with vegan chocolate chips


March 7, 2011 - .  

breakfast: tortilla with vegan cheese

lunch: roasted garlic and broccoli; tortilla with melted vegan cheese; banana

snack from hello cupcake (thanks Chris!): chocolate cupcake with vanilla frosting

snack: very salty pumpkin seeds

dinner: pasta with earth balance and nutritional yeast mixed with an Indian stir fry (tofu, broccoli, a few other vegetables I can’t remember and spices); chocolate chips; throat comfort tea

March 6, 2011


March 6, 2011 - .  

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

stacey-back in washington dc

March 6, 2011 - .  

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

March 5, 2011

katherine – likely vegan violation

March 5, 2011 - .  

breakfast: toasted onion bagel with Follow Your Heart vegan cream cheese, tomato, and red onion; coffee

spicy marcona almonds

lunch: fried plantain; herbed tofu, fried in sesame oil with black pepper, sea salt, crushed red pepper, garlic powder, and red onions, topped with mole sauce; raw kale salad; sourdough bread

more coffee; PBR

dinner at Palo Santo: tasting menu (vegan version): 1) apple ceviche with lime, red chili paste, cilantro, and red onion; 2) cactus taco with guacamole, radish, and cilantro; 3) butternut squash soup with garbanzo beans, coconut milk, sofrito (tomato-ginger), and green onion garnish; 4) skewer with asparagus, large chunk of green onion, yellow bell pepper, and chimichurri sauce; 5) plantain stew with coconut, sofrito, and green onion; 6) sopes with enoki mushroom, avocado, pinto beans, some green (watercress?), and black and white sesame seeds; 7) thinly shaved chiote with watercress and pomegranate; 7.5) (upon request after the meat option came with yucca), fried yucca with sweet and spicy sauces; 8) shredded apple with pecans palette cleanser; 9) papaya sorbet with papaya chunks; lemon-ginger tea

I also got the wine tasting menu, which was very un-vegan of me. I wrote down the wines and will try to find out if any were or were not definitely vegan, but probably won’t have answers for most of them.


March 5, 2011 - .  

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

March 4, 2011


March 4, 2011 - .  

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


March 4, 2011 - .  

breakfast: so delicious plain coconut yogurt; smoothie (ice, yogurt, strawberries, blueberries, banana and orange juice)

lunch at beijing: Tofu with vegetables (the soup is not vegan: ask for extra rice or an extra vegetable); Moo Shu Vegetable

dinner: leftover chinese; whole wheat pasta; chamomile mint tea

March 3, 2011


March 3, 2011 - .  

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


March 3, 2011 - .  

lunch at gregg’s restaurant with grandparents: pickles; dinner rolls with olive oil, salt and pepper; beets, boca burger on focaccia (the buns are not vegan) with a baked potato (the  fries aren’t vegetarian)- they have an “allergy menu” that lists what is in each food item

snacks: throat coat tea; wasa 7 grain crackerbread

samples at wildflour cafe: Al Green smoothie (spinach, kale, cucumber, celery, apple, lemon and parsley); Peanut Butter Brownie

dinner at garden grille: chipotle seitan with wasabi mustard (this is my favorite item on the menu); raw lettuce wraps (bibb lettuce, carrots, jicama, scallions, mint, cucumber pad thai, peanut sauce); cornmeal coriander tempeh (grilled bok choy, edamame puree, coconut red lentils, ginger tamari)

dessert: raw cheesecake from wildflour bakery; chamomile mint tea

March 2, 2011


March 2, 2011 - .  

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)

stacey- goodbye Oreo

March 2, 2011 - .  

whole wheat pasta with earth balance and salt

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