breakfast: cranberry-orange juice cocktail; beets and carrots while making lunch
lunch: quinoa salad with homegrown lettuce, beets, carrots, and red pepper tossed in lemon juice, olive oil, mustard, salt and pepper; leftover pizza; iced coffee with soy milk
snack: Justin’s dark chocolate peanut butter cups
dinner: popsicles; quinoa with lentils and roasted squash
breakfast: coffee; toast with Earth Balance; strawberries
tortilla chips with salsa and guacamole
lunch: leftover couscous; leftover grilled vegetables; leftover vegan potato salad; Boca burger; Corona
Blue Moon on paddleboat
another caipirinha; mango; Jelly Bellies
dinner: pasta with tomatoes and basil; Julie’s pigeon peas and rice dish; green salad with lemon-garlic sauce and ginger-soy sauce; tomato and basil salad; grilled vegetables (zucchini, eggplant, and bell pepper); red wine (may not be vegan); fruit skewer (banana, mango, honeydew, ?)
lemon sorbet with vodka, strawberries, and blueberries
breakfast: salty oatmeal; coffee with soy milk
lunch: salad with homegrown lettuce mixed with quinoa, tofurky Italian sausage, roasted beets, black beans, roasted chickpeas, and cilantro lemon dressing
snack: boysenberry dried fruit from trader joe’s
dinner: scribblers popsicles; leftover vegan pizza with follow your heart cheese, yellow peppers, and tomatoes; chili lime popcorn; tortilla with vegan cheese
breakfast: coffee; toast with Earth Balance; cereal with soymilk; orange juice
lunch: leftover green salad; leftover potato salad; open-faced sandwich with guacamole, tomato, grilled veggies, Boca burger patty, ketchup, and mustard
vegan raspberry cupcake and lemon sorbet for Eliana’s birthday
over the course of the day: grapes, mixed nuts, jelly bellies, tortilla chips with salsa
caipirinha
dinner: green salad; couscous; marinated grilled vegetables; grilled portabella mushrooms; marinated baked tofu; vegan tomato pie (with tomato and mustard); wine
campfire whiskey and Corona
breakfast: salty oatmeal; trader joe’s happy trekking trail mix
lunch: leftover quinoa salad; tofurky kielbasa; coffee with soy milk
dinner: popsicle; vegan pizza made by my housemate
breakfast: cereal with soymilk; coffee
lunch in car to Catskills: toasted everything bagel with tomato and vegan cream cheese
dinner: grilled Boca chicken patty and Boca burger with lettuce, tomato, mustard, red onion, and ketchup on bun; vegan potato salad; grilled zucchini, eggplant, bell pepper, and onion; green salad
Corona with lime; Blue Moon
breakfast: oatmeal; cvs asian blend trail mix
lunch: cranberry juice; vegan italian sausage; sauteed onions and carrots in a mustard sauce; black bean, mango, quinoa salad with homegrown lettuce
dinner: cranberry grape juice; quinoa with roasted beets and chickpeas tossed in a cilantro vinaigrette
coffee
black bean empanada (by V-Spot)
apple with peanut butter
dinner at V-Spot: lentil soup; butternut squash soup; empanada; Bandeja Paisa platter (seitan, grilled veggies, soy chorizo, Daiya arepa, plantain, beans, rice, avocado); quinoa with curried kale; red wine
blood orange and mango sorbets from Scoopz
brunch at ‘sNice: coffee; vegan marmalade cookie; tofu scramble wrap; vegan Philly-style seitan sandwich with salad
apple-apricot sorbet at Sky Ice (they label vegan options)
dinner/snacks at Julie farewell party: spicy tofu sandwich; tortilla chips, bell pepper, and carrots with guacamole, hummus, and salsa; vegan chocolate chip oatmeal cookies; Dogfish Head Raison D’Etre (vegan according to Barnivore); Michigan Brewing Company Peninsula Porter (vegan according to Barnivore); Charles Shaw white wine (NOT VEGAN according to Barnivore… I remembered this wrong and should have checked)
breakfast from Canteen: iced coffee with soymilk; toasted everything bagel with tofu cream cheese, tomato, and onion
leftover chocolate tofu mousse with cayenne
dinner at Blossom (all shared dishes):
The dessert was the best vegan creamy dessert I’ve ever had. Michael’s dad thought the pistachio and pepper dusted tofu was the best vegan dish he’d had (even compared to Candle 79 and Dirt Candy).
sip of Glass’s gin and tonic at Aloe Blacc
PBR (vegan according to Barnivore), Blue and Gold house beer (may not be vegan), and several different whiskey tastes at Blue & Gold Tavern
breakfast: avocado during lab meeting
lunch: iced coffee from Oren’s Daily Roast; toasted everything bagel with tofu olive cream cheese, tomato, and onion from Bagel Bob’s
leftover chocolate tofu mousse
Dogfish Head Raison D’Etre (vegan according to Barnivore)
beer at The Sackett
dinner?
coffee beer at Pacific Standard
peanut butter bomb brownie by Vegan Treats
iced coffee
lunch: garlic knots with marinara sauce; apricot
Helene’s birthday chocolate tofu mousse with cayenne (thank you Anita!)
red wine (may not be vegan) after fake science charade
dinner from Atlas Cafe: vegan mississippi chicken sandwich; vegan unchicken salad sandwich; banana peach smoothie
Budweiser at Source Code (vegan according to Barnivore)
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