brunch at asylum: bloody mary (very strong, but not very good. no celery); banana pancakes (not very good); vegan biscuit bowl (homemade veggie biscuits topped with tofu scramble, sauteed onions, peppers, squash, zucchini, and vegan cheese)
snack: kettle salt and vinegar chips; goose island bourbon county (vegan according to barnivore)
dinner at tegeste ethiopian restaurant: vegetarian platter (it’s all vegan)
breakfast: cereal with soymilk; coffee
lunch: burrito from Chipotle (black beans, peppers, onions, corn, tomato, rice, guacamole, lettuce)
red wine (may not be vegan) and Trader Joe’s chocolate sandwich cookies (cool down after insanely dramatic, reality-TV-esque work meeting)
dinner from Pizza Plus: pizza with vegan cheese and garlic; sauteed spinach with garlic and olive oil
Luna and Larry’s vanilla island coconut ice cream with Oreos
breakfast: salty oatmeal; trail mix (raisins, almonds, roasted squash seeds); Sjaak’s peanut butter bite
lunch: leftover quinoa with roasted beets, lentils and tempeh; pretzel rods
snack: root beer float!- french vanilla ice cream and root beer..yum!
dinner: rice cake with vegan cheese; pasta with chickpeas and parmazano; more trail mix; easter chocolate with cream filling
breakfast: potato bread toast with Earth Balance; coffee
mini bagels with Tofutti cream cheese at lab meeting
lunch from Atlas Cafe: vegan ginger chicken sandwich with guacamole; vegan pumpkin cheesecake
snacks at Knife Skills class at The Natural Gourmet Institute (a 100% vegan knife skills class): carrot stick with hummus; surreptitiously eaten broccoli stem chunks (“roll-cut”)
dinner conclusion of Knife Skills class (with student-chopped veggies): carrot-onion pureed soup with scallions and baked-french-fry-style diced potato chunks; broccoli florets and sliced mushrooms with sesame oil and shoyu; quinoa dish with orange (I learned the coolest way to cut oranges ever), celery (also learned that peeling the top is the best way to do fancy celery cuts), and chiffonade-cut basil; bean salad with tomato (remove skin from tomato by dunking into boiling water for 10s, then dunk in cold water) and zucchini
awesome dessert that the cooks made for themselves but let me try: kuzu (a thickening agent, read about it here) + apple cider + tea + vanilla + maple syrup. I’m going to try making it soon… it would go well with vanilla ice cream.
breakfast: banana; french vanilla coffee; rice cakes with vegan cheese
snack: trail mix (almonds, roasted squash seeds, and raisins)
lunch at mya’s cafe m: boca burger with lettuce and tomato (no bun because the wouldn’t check to tell me if it was vegan) with french fries
snack: an oreo
dinner at mya’s cafe: salad with lettuce, walnuts, raisins and cucumbers; soy latte
snacks: cream soda; salted cashews; more trail mix (almonds, roasted squash seeds, and raisins)
breakfast: everything bagel with tofutti cream cheese and red onion; coffee
birthday lunch for Carrie and Des: spaghetti al pomodoro (no cheese) and roasted beets from Otto; vegan brownie cupcake from tu-lu’s gluten-free bakery; wine (may not be vegan)
dinner: sauteed green beans (with onion, garlic, ginger, vegan oyster sauce, soy sauce, sesame oil, Sriracha, mirin) with brown rice
Luna and Larry’s vanilla island ice cream with chocolate chips
breakfast: soy latte; trail mix (raisins, almonds, roasted/salted squash seeds)
lunch: leftover lentils with quinoa and roasted butternut squash; pretzel rods
dinner: red marker ale from williamsburg alewerks (vegan according to the brewmaster); burrito with re-fried black beans, kale, rice and salsa
breakfast: cereal with soymilk; coffee
lunch: sprouted brown rice risotto
PBR (vegan according to Barnivore)
dinner: spicy salad (romaine, pinto beans, Panca pepper paste, mustard, cider vinegar, olive oil, black pepper, salt); frozen vegan cheese pizza by Tofurkey; Dogfish Head Raison D’Etre (vegan according to Barnivore)
breakfast: apple with peanut butter; soy latte
lunch: leftovers from the vegetable garden- general tsao’s chicken and garden pan
snack: pretzel rods; chocolate israeli wafer (Adin brand- it’s on the bottom of the page in the middle)
dinner: quinoa with tomatoes, cilantro, cumin, garlic powder, salt and pepper; almonds and raisins; carrot sticks; tortilla with vegan cheese; roasted and salted squash seeds
breakfast: toast with Earth Balance; coffee
lunch: sprouted brown rice risotto
dinner from HanGawi: miso soup; vegan kimchi (2 varieties); combination pancakes (mushroom, pumpkin, and leek); spicy grilled todok skewers (todok, scallions, peppers, mushroom); fragrant bamboo rice
Hairy Navel (orange juice + peach schnapps + vodka)
Luna and Larry’s vanilla bean coconut ice cream with Oreos
during UConn championship win: Dogfish Head Raison D’Etre (vegan according to Barnivore)
breakfast: cameo apple (yum) with peanut butter; coffee with soy milk
lunch: leftover roasted beets, leftover tempeh taco filling; sjaak’s mint bite (yum); chocolate israeli wafer (Adin brand- it’s on the bottom of the page in the middle)
snack: pretzels
dinner: raisins; tortilla with vegan cheese; a piece of mock chicken from vegetable garden; pomegranate blueberry juice; onion bagel with earth balance; lentils with quinoa; butternut squash
brunch: toasted everything bagel with tofu cream cheese, tomato, and red onion from Bergen Bagels
toast with leftover pesto, tomato, salt, and lemon
leftover roasted golden beets and beet greens
dinner: mini burrito with panca pepper paste, refried beans, red pepper, onion, garlic, tomato, and cheddar Daiya; mini burrito with leftover meatballs in marinara sauce and chopped asparagus
Tofutti fudge bar
more toast with pesto
breakfast: banana; 1/2 of a garlic bagel with earth balance, pomegranate blueberry juice
lunch at the vegetable garden: spring roll, wonton with coriander soup, general tsao’s chicken, garden pan (yuba (tofu skins), lotus root, kelps, nappa cabbage, cauliflower, seitan, tempeh, shiitake mushrooms and carrots in a light brown sauce); a taste of lo hen cantaloupe (yuba, cucumber, celery, butternut squash, jicama, cantaloupe, black mushrooms, pecan, cashew nuts & dried cranberries in a curry & coconut sauce- i don’t like cantaloupe or jicama all that much, but this meal was really good)- overall all of the food we ordered today was great. i would recommend it.
a trip to terry’s healthy food and pangea: i bought so many amazing vegan items from fake meat, to vegan fish sauce, to vegan chocolate I have never seen before, to deodorant
dinner: 1/2 of an onion bagel with earth balance; leftover roasted beets; an apple with peanut butter
garam masala roasted cashews
brunch: breakfast burrito (flour tortilla filled with tofu scramble, roasted golden beets+garlic+red onion+beet greens, tomato sauce, and panca pepper paste); coffee
leftover tofu scramble and roasted beets+beet greens
dinner during UConn Final Four win: gnocchi with homemade pesto and chopped tomato; asparagus; olives; Dogfish Head Raison D’être (vegan according to Barnivore)
beers at Pacific Standard during second half: Stone Double Bastard (vegan according to Barnivore); Two Brothers Ebel’s Weiss (vegan according to Barnivore)
breakfast: banana with almond butter; leftover taco filling with beats; rice cakes
lunch: leftover tacos with salsa verde; leftover roasted beets and potatoes
snack: a bite of an apple; pomegranate blueberry juice; cashews; more rice cakes
dinner at haydee’s: yuca con curitdo; frozen margarita
breakfast: everything bagel with Tofutti cream cheese, red onion, and tomato; coffee from Oren’s Daily Roast
lunch: tofu quiche from LifeThyme
Trader Joe’s chocolate sandwich cookies
snacks at Glass’s: blue corn tortilla chips with chipotle salsa; chunks from gigantic dark chocolate almond bar; roasted potatoes with rosemary; brownie batter; whiskey (tasting: King’s County vs Bulleit); Pilsner Urquell (vegan according to Barnivore)
“dinner”: vegan chicken patty with melted cheddar Daiya on bread
breakfast: pink lady apple with peanut butter
lunch: leftover chipotle burrito (garden blend burrito with guacamole); leftover apple crisp
dinner: grapes; popcorn with nutritional yeast, salt and garlic powder; pita chips with hummus; yuengling
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