breakfast: iced coffee with soy milk from coffee connection; banana; onion bagel with tofutti cream cheese
lunch: guacamole (lemon juice, avocado, salt, pepper, and tomato slices); pretzels; del’s lemonade; watermelon
dinner at sergio’s: rice pasta with their homemade marinara sauce, vegetables and gimme lean ground meatballs i made and they let me add in; beer
iced coffee; toast with Earth Balance and nutritional yeast
iced chamomile tea at Konditori
cashews, JJ’s cherry pie, vanilla wafers
tastes while cooking potato salad (potatoes, carrot, celery, red onion, garlic sprig, Vegenaise+mustard+cider vinegar+Bragg’s+salt+pepper)
dinner: pasta tossed in garlic paste, lemon, olive oil, salt, and pepper with leftover lentils; sauteed spinach with garlic; Hitachino Nest Red Rice Ale (vegan according to Barnivore)
Lula’s Sweet Apothecary maple and waffle vegan ice cream
breakfast from bagelz: everything bagel with tofutti cream cheese
grapes
iced coffee with soy milk from coffee connection
lunch at bertucci’s: fresh bread in olive oil; salad with italian dressing; stella (roasted portobello mushrooms, roasted eggplant, fire-roasted peppers, tomato sauce, fresh basil, and artichoke hearts (substitute for cheese) on whole wheat dough)
snack: leftover bertucci’s and more grapes
dinner bbq with family: corn on the cob; vegetable skewers (tofu, red pepper, orange pepper, mushrooms, and onions) marinated in balsamic marinade; tofutti ice cream sandwich; pretzels
breakfast: cereal with soymilk; coffee
lunch from NY Dosas: special pondicherry (rice/lentil pancake with potatoes, spices, and salad, served with sambar soup and coconut chutney); vegan drumstick with red sauce
tortilla chips with hummus
dinner from Tiffin Wallah: (all shared) mysore rava masala dosa; chili, tomato, and garlic uttapam; Bhindi Masala curry (okra, tomato, onion & masala spices) with rice; coconut chutney; sambar soup; Kingfisher beer (may not be vegan?)
drinks at Glass’s: a sazerac (rumored to be America’s oldest cocktail: rye whiskey, bitters, absinthe [specifically, "mansinthe," Marilyn Manson's line of absinthe, the bottle featuring a self-portrait painted in watercolor AND ABSINTHE], simple syrup, lemon rind); sip of Bulleit rye whiskey; sip of corn whiskey
breakfast: iced coffee with vanilla coconut milk; salted and roasted cashews; rains; truly indian cumin poppa dum
lunch: peppermint tea; leftover ricotta stuffed eggplant over pasta; stacy’s simply naked pita chips; apricot/peach/ walnut cookie; banana
dinner: banana; toasted pita with avocado, sabra chipotle hummus, and tomato slices
breakfast: cereal with soymilk; coffee
lunch: leftover pizza with Daiya and garlic
jelly bellies; peach-apricot pie
dinner: leftover pizza with Daiya and garlic; spoonful of lentils
mint chocolate chip and maple & waffle vegan ice creams (coconut- and cashew-based)
breakfast: coffee with soy milk x2
lunch at the grand hyatt for a work event: salad without dressing; samosas over a bed of spinach and lentils; grapes
2nd lunch: banana; toasted pita with sabra chipotle hummus, tomato slices, and avocado
dinner: rolled stuffed eggplant (eggplant sliced lengthwise into 1/4 pieces then dipped in a batter of water, flour, and salt. next pan fry the eggplant until lightly browned. roll eggplant with homemade ricotta (crumbled extra firm tofu mixed with a lot of canola oil, garlic powder, dill, basil, salt and pepper) and baked for 20 minutes at 375. cover with heated homemade tomato sauce and serve over pasta. loosely based on this recipe); roasted and salted cashews
breakfast: toasted everything bagel with tofu cream cheese, tomato, and red onion; iced coffee
lunch: pita with hummus, salad, and kalamata olives
jelly bellies; peach-apricot pie; Primal Strip
dinner from Pizza Plus: vegan pizza with Daiya cheese and garlic; sauteed spinach with garlic
PBR (vegan according to Barnivore)
breakfast: iced coffee with soy milk; banana; the last of the peanut butter puffs (sad)
lunch: toasted whole wheat pita with sabra chipotle hummus, avocado, lettuce from my garden, boca chicken patty, and tomato); apricot/walnut/pecan baked good; halva from israel (yum!)
snacks: orange/ peacan cookie; grapes; pita with chipotle hummus
dinner at tegeste: vegetarian platter
breakfast: cereal with soymilk; iced coffee
lunch: pita with hummus, kalamata olives, and salad
jelly bellies; animal crackers
dinner: leftover raw veggie salad; leftover lentils and vegan Parmesan with pasta; nice beer from Josh; PBR (vegan according to Barnivore)
breakfast: salty oatmeal; iced coffee with soy milk
snack: peanut butter puffs
lunch: frozen burrito made by my housemate several months ago; cookies made by my boss’s mom: apricot/ pecan/ walnut cookie and orange/ pecan cookie
dinner: tortilla with vegan cheese; stir fry with couscous, tofu, broccoli, kale, carrots and peanut sauce
breakfast: cereal with soymilk; iced coffee with soymilk; toast with Earth Balance
jelly bellies
lunch: hummus, greens, pita, and kalamata olives; vegan strawberry pie (thanks Anita!)
soy whipped cream; vegan candy corn
dinner: lentils with pasta (recipe on recipes page); salad of raw matchstick-cut green bell pepper, carrot, scapes, and asparagus, with toasted black sesame seeds and dressing (olive oil, cider vinegar, Bragg’s, Sriracha); PBR (vegan according to Barnivore)
peach-apricot-lime pie with vegan ice creams
breakfast: salty oatmeal; iced coffee with soy milk
lunch: pizza strip from calvitos (it had been frozen); peas in the pod (aka english peas)
dinner:tortilla with vegan cheese; pasta with earth balance and nutritional yeast; chili lime popcorn
breakfast: toast with Earth Balance; coffee
lunch: leftover pasta with basil and tomato; leftover salad
vegan candy corn by VeganSweets (thank you Honey!!!)
hummus, za’atar pita, and delicious (free!) pita pizza with red peppers and mushrooms from Bernard’s favorite hummus shop on Avenue R
peach-apricot-lime pie (crust from this recipe, with Spectrum instead of Crisco shortening; filling: 8 peaches, 6 apricots, juice of 1.5 limes, 1/4 c agave, 1/4 c demerara sugar, 1T Earth Balance, 1 tsp vanilla; baked at 375F for 65 minutes), served with maple waffle cashew ice cream (from Lula’s Sweet Apothecary) and Soyatoo! whipped soy cream
dinner: leftover pelau; leftover pasta; za’atar pita with hummus and kalamata olives
more pie, ice cream, baklava, and soy whipped cream
breakfast: toast with Earth Balance
lunch: leftover pasta with basil and tomato; leftover salad
vegan candy corn by VeganSweets
hummus, za’atar pita, and delicious (free!) pita pizza with red peppers and mushrooms from Bernard’s favorite hummus shop on Avenue R
peach-apricot-lime pie (crust from this recipe, with Spectrum instead of Crisco shortening; filling: 8 peaches, 6 apricots, juice of 1.5 limes, 1/4 c agave, 1/4 c demerara sugar, 1T Earth Balance, 1 tsp vanilla; baked at 375F for 65 minutes), served with maple waffle cashew ice cream (from Lula’s Sweet Apothecary) and Soyatoo! whipped soy cream
dinner on the bus back to dc: pretzels; bagel with tofu cream cheese from bergen bagels
brunch from V-Spot with Stacey and Bernard: protein pancakes (pancakes made with soy powder) with Earth Balance and maple syrup, with soy sausage; steak brunch (seitan grilled with onions and lime, tofu scramble, and french fries with ketchup); bottomless mimosa
steamed soymilk mint tea; coffee
dinner with Stacey and Rosalie: pasta tossed with basil, tomato, lemon-marinated garlic paste, olive oil, grilled mushrooms, grilled asparagus, black pepper, salt, and vegan parmesan; salad (greens, kalamata olives, toasted almond slices, cannellini beans, carrot matchsticks, garlic sprigs, tomato, dill, and dressing of garlic, lemon, olive oil, cider vinegar, black pepper, and mustard); Corona with lime (vegan according to Barnivore); Budweiser (vegan according to Barnivore)
vegan baklava (thanks Rosalie!); maple waffle cashew ice cream by Lula’s Sweet Apothecary; mint chocolate chip raw cashew and coconut ice cream by Raw Ice Cream Company; absinthe
brunch with Katherine and Bernard at V-Spot: protein pancakes (pancakes made with soy powder) with Earth Balance and maple syrup, with soy sausage; steak brunch (seitan grilled with onions and lime, tofu scramble, and french fries with ketchup); bottomless mimosa (not the best brunch. the food was pretty salty and lacked flavor)
absinthe; rum; tequila
steamed soymilk mint tea (delicious, thanks honey!)
dinner with Katherine and Rosalie: pasta tossed with basil, tomato, lemon-marinated garlic paste, olive oil, grilled mushrooms, grilled asparagus, black pepper, salt, and vegan parmesan; salad (greens, kalamata olives, toasted almond slices, cannellini beans, carrot matchsticks, garlic sprigs, tomato, dill, and dressing of garlic, lemon, olive oil, cider vinegar, black pepper, and mustard); Corona with lime (vegan according to Barnivore); Budweiser (vegan according to Barnivore)
vegan baklava; maple waffle cashew ice cream by Lula’s Sweet Apothecary; mint chocolate chip raw cashew and coconut ice cream by Raw Ice Cream Company
coffee
lunch: leftover pelau; salad greens with kalamata olives, olive oil, and balsamic vinegar
jelly bellies; animal crackers; vegan vanilla wafers; Dogfish Head peach beer
dinner: leftover rice and pigeon peas; leftover V-Spot fake meat; grilled PB&J
breakfast: iced coffee with soy milk; tortilla with vegan cheese; dried apricots from Israel
lunch: quinoa salad with homegrown lettuce, beets, carrots, and red pepper tossed in lemon juice, olive oil, mustard, salt and pepper; spicy sweet chili doritos
snack: dates and dried apricots from israel
dinner on the bus to ny: quinoa salad with homegrown lettuce, beets, carrots, and red pepper tossed in lemon juice, olive oil, mustard, salt and pepper mixed with leftover lentils and cashews; pretzels
breakfast: coffee; toast with Earth Balance; fruit salad (including blueberries, strawberries, banana, mango, honeydew, grapes)
lunch: leftover rice and pigeon peas; leftover couscous; leftover grilled vegetables; cherry tomatoes
dinner: vegan pelau (Trinidadian rice stew/pilaf with coconut milk, caramelized brown sugar, vegan Worcestershire, and pigeon peas… thanks Noah!!!)
Texas BBQ Primal Strip; wasabi roasted seaweed; Dogfish Head peach beer
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