pita chips and crackers from Southwest plane
lunch at Kitchen Dances cart:
- breakfast burrito: seasoned tofu, roasted potatoes, seasonal veggies (kale, cabbage, carrots, scallions, green beans, zucchini, mushroom) in a flour tortilla smothered in white bean mushroom gravy
- roasted roots wrap: roasted root veggies (including sweet potatoes and beets), quinoa, and greens (kale) with garlic herbed aioli in a whole wheat pita, served with a side salad
- sesame peanut wrap: ginger tofu, grilled seasonal veggies (potato, kale, carrot), and quinoa with sesame peanut sauce in a whole wheat tortilla with a side salad
- walnut meat tacos: seasoned walnut meat, grilled root veggies (carrot, beet, sweet potato), avocado, and cilantro-tofu sour cream on corn tortilla
- salad: beet, strawberry, red cabbage, lettuce, sunflower seeds
- cinnamon roll
bite of Glass’s vegan pizza (wood-fired with olives, artichokes, peppers, Daiya, and tomato)
bite of Glass’s peach
[Katherine only] iced coffee
raw vegan chocolate caramel from food co-op
dinner at Joel and Tom’s (* means it was picked from their awesome garden): garlic ribbons with olive oil, pan-roasted garlic*, salt, pepper, black olives, roasted sweet red peppers, and sauteed kale*; fresh tomato slices with fresh peas in pod*, salt, and pepper; [Stacey only] currants* and strawberries*
beers: Olympia; Deschutes Brewing Green Lakes Organic Ale; Captured by Porches Brewing Co. Invasive Species IPA
gluten-free coconut macaroon for dessert
[Katherine only] sip of white wine (may not be vegan)
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