breakfast: coffee with soy milk

lunch: broccoli with vegan parmesan cheese;  from whole foods; oreos

dinner at nate’s seder: karpas (parsely dipped in salt water); matzah with maror (bitter herbs- i.e. horseradish) and charoset (mortar- i.e. nuts, dates, cinnamon, wine); matzah ball soup; roasted potatoes; eggplant casserole; sweet noodle kugel; carrot salad; roasted asparagus; manischewitz blackberry wine (vegan according to barnivore.com)

My First Vegan Seder (Plate)!

Whole Wheat Vegan Matzah Balls (not kosher for passover)

brunch: coffee; leftover pasta with weird coconut-tomato sauce and chickpeas

cashews; Dogfish Head Raison D’Etre (vegan according to Barnivore)

dinner at Central Seafood, after explaining what a vegan does not eat, but feeling like perhaps the waiter was being somewhat lax in his interpretation: smoky apple in lettuce appetizer; snow pea leaf dish; tofu and mushroom dish; white rice; a few bites of a noodle dish before stopping because I was sure they tasted like egg noodles; Tsing Tao (I don’t know if it’s vegan)

After specifying the vegan restrictions, and asking the waiter “do these noodles have eggs?” and him saying “no, they’re wheat noodles,” and everyone at the table thinking they tasted vegan, I very annoyingly refused to eat them. But then Michael’s mom (quite craftily) tried, “These noodles taste so good. Where can I buy them? What are they called?”, which got us the answer: e-fu (egg) noodles.

Anyway, a good tactic to try if you encounter this situation.

breakfast: gala apple with peanut butter; coffee with soy milk

lunch: pasta with parsley, sun-dried tomatoes, asparagus, toasted pine nuts, hearts of palm, and chickpeas

snack: perfect pairing- oreos dipped in coffee with soymilk; pickle

crazy dinner deal from friday at sweetgreen ($10 worth of food for $1): sabzi salad (baby spinach with spicy quinoa, white beans, raw beets, radish, basil, sprouts, dried cranberries; topped with a carrot chili vinaigrette) with red pepper added in- well, except it went bad. i ate a few bite and had to get rid of it.

matzah pizza; broccoli with vegan Parmesan; vegan chocolate chips; vegan cadbury cream egg

breakfast: leftover thai from thai x-ing

lunch: leftover salad from kababji with couscous added in; last of the leftovers from thai x-ing

snack: vegan “cadbury cream egg”; rice cake with vegan cheese (i think)

dinner 1: pasta with green olive tomato sauce and parmazano imitation Parmesan; couscous with earth balance, green olive tomato sauce and parmazano

dinner 2: roasted golden beets, brussels sprouts, radishes and garlic with baked mustard tofu (see recipe archive)

brunch: gallo-pinto-esque dish (day old rice, garlic, onion, Earth Balance, cumin, salt, pepper, kidney beans); coffee

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

cherry pie, salt and vinegar chips, pita with cannellini hummus, popcorn, Dogfish Head IPA (vegan according to Barnivore)

breakfast: banana

lunch: leftover Ethiopian food from tegeste

snack: rice cake with vegan cheese

dinner: roasted golden beets, brussels sprouts, radishes and garlic with baked mustard tofu (see recipe archive) over couscous (cooked in vegetable broth- so much better than with water)

breakfast: toasted everything bagel with peanut butter; coffee

lunch: pita with arugula and jalapeño hummus

champagne (may not be vegan), Golden Oreos, and an orange at farewell party

tropical Skittles; arugula salad; cashews; roasted peppers; orange juice; Dogfish Head Raison D’Etre (vegan according to Barnivore

dinner from Hunan III: General Tso’s tofu; cabbage and carrot dish; white rice; fortune cookie

breakfast: trail mix (raisins, sunflower seeds, cashews, almonds, walnuts); salty oatmeal; coffee with soy milk

lunch: leftover sweet potato, chickpea and pea casserole with nutritional yeast; leftover stuffing from spring time enchiladas: corn, green beans, tomatoes, tofu, and couscous

snacks: sjaak’s peanut butter bite; bananas (x2)

dinner: leftover spring time enchilada

breakfast: cereal with soymilk; coffee

lunch: leftover vegan mac and cheese with collards

cannellini hummus with pita, carrots, and celery; roasted peppers; a Manhattan with a cherry

dinner: pasta in vegetable broth with broccoli and spinach; salad; red wine (may not be vegan)

cherry pie

breakfast: banana; coffee with soy milk

lunch: leftover spring time enchiladas; celery some peanut butter and some with cava mezze kalamata olive hummus; banana with peanut butter

dinner: leftover spring enchiladas with fresh mango; rice cake with vegan cheese and cabbage; yogi breathe deep tea

breakfast: salty oatmeal; sweet dreams tea; very salty pumpkin seeds

lunch: celery with cava mezze kalamata olive hummus; leftover chickpea, sweet potato and pea casserole; leftover vegetable soup

snack from hello cupcake: banana cupcake with vanilla frosting

dinner: spring time enchiladas (corn, green beans, tomatoes, tofu, and couscous in a flour tortilla with peach salsa)

dessert: vegan cadbury creme egg (the vegansweets brand)

breakfast: salty oatmeal; soy latte; salty pretzel rods

lunch: leftover refried black beans, rice, and kale

snacks: cava mezze samples of their kalamata hummus, their orginal, and harissa with stacy’s pita chips

more snacks: french vanilla soy dream; peanut butter cup; kalamta hummus with celery

dinner: vegetable soup; rice cake with vegan cheese; roasted squash seeds; sweet potato, chickpea and pea casserole

brunch: everything bagel with tofu cream cheese, tomato, and red onion from Bergen Bagels; soy latte

dinner: pizza with Daiya vegan cheese and garlic from Pizza Plus; Peak Organic spring ale (vegan according to Barnivore)

best pairing EVER: Tofutti chocolate fudge popsicle with coffee

brunch: vegan cheese scones (from this recipe)

dinner: spaghetti with marinara sauce and vegan parmesan; leftover pizza

quesadillas with cheddar Daiya, panca chili paste, and red onion

so much vegan cheese today. nothing green today. a sad day all around.