breakfast: salty oatmeal; almonds; coffee with vanilla soy milk

lunch: pizza strip form calvitto’s (thanks mom and lisa!); Ines Rosales orange torta (thanks honey!); more coffee with vanilla soy milk

snacks: corn nuts; 1 grape; pretzels; leftover ice cream cake; cvs asian blend trail mix (rice crackers, wasabi peas, sesame sticks, peanuts, cashews and almonds)

dinner at shelley’s: sushi with tempeh, avocado, asparagus, butternut squash; miso soup; eva’s cabbage salad with spicy sesame oil; great lakes eliot ness (vegan according to barnivore)

breakfast: toasted garlic bagel with tofutti cream cheese; coffee with vanilla soy milk

lunch: leftover thai red curry with pumpkin (thanks mom!), thai basil*, carrots, broccoli, patty pan squash*, red pepper, orange pepper (thanks barb!), chickpeas, potatoes (thanks lori!), coconut milk, red curry paste, soy sauce, and vegan oyster sauce served over wild rice

* = food from my garden

snacks: grilled corn on the cob; grapes; coffee cake from wildflour bakery

rosh hashanah dinner at adi’s: crispen’s collard green zimbabwean dish over brown rice; pumpkin and saffron rice pilaf;
Winter Squash with Caramelized Onions; Spinach with Olives, Raisins and Pine Nuts; Couscous with dates and pistachios (recipe from cooks illustrated); sam adam’s octoberfest(vegan according to barnivore); mickey’s malt liquor

breakfast: salty oatmeal; coffee with vanilla soy milk; the rest of the gingerbread scone from wildflour bakery (yum!)

lunch: leftover chipotle seitan with wasabi mustard from garden grille with wild rice and roasted broccoli

snack: roasted pumpkin seeds with sea salt; skittles crazy cores

dinner: tastes of ne muriwo (see recipe archive) while cooking dinner for tomorrow; leftover wild rice and pumpkin curry; brownie

breakfast: mini bagels with tofu cream cheese at lab meeting; iced Oren’s coffee

lunch: Chipotle vegetarian bowl (cilantro rice, black beans, tomato salsa, corn salsa, spicy salsa, lettuce, guacamole)

dinner: fried herbed tofu; heirloom tomato slices; olives; saffron rice and orzo pilaf; leftover salad (black beans, walnuts, romaine, parsley, thyme, basil, kalamata olives, heirloom cherry tomatoes, dressing of olive oil + balsamic + Bragg’s + salt + pepper); Sixpoint beer (vegan according to Barnivore)

breakfast: coffee with vanilla soy milk; garlic bagel with tofutti cream cheese; roasted pumpkin seeds with sea salt

lunch: leftover chili with sweet potatoes, carrots, black beans, pink beans, zucchini, tomatoes, and tempeh (i think it may have gone bad, but i ate it anyway); leftover butternut squash with garlic, kale, potato, sweet potato, and onion

snacks: part of a gingerbread scone from wildflour bakery; grilled corn on the cob

dinner 1: pomegranate tofu

dinner 2: thai red curry with pumpkin (thanks mom!), thai basil*, carrots, broccoli, patty pan squash*, red pepper, orange pepper (thanks barb!), chickpeas, potatoes (thanks lori!), coconut milk, red curry paste, soy sauce, and vegan oyster sauce served over wild rice

* = food from my garden

drink while cooking dinner: mickey’s malt liquor (it’s still my favorite)

brunch: coffee; chocolate almond milk; leftovers (saffron rice-orzo pilaf; ratatouille; roasted cauliflower, bell pepper, mushroom, cherry tomato, garlic and herbs; cannellini-arugula salad; olive breadstick)

chocolate sugar cookie dough and marzipan while making more cookies; more chocolate marzipan ravioli

green luque olives and spicy marcona almonds

dinner: leek onion crackers and sea salt olive oil crackers with assorted toppings: heirloom tomato, Susie’s portabello seitan, Tofutti cream cheese, and eggplant spread; salad of romaine, thyme, parsley, basil, red onion, heirloom cherry tomato, red kidney beans, kalamata olives, walnuts, and dressing (olive oil, white balsamic vinegar, Bragg’s liquid aminos, salt, and pepper)

Budweiser, PBR, and sip of Brooklyn Lager at Stephen Malkmus and the Jicks concert

Spanish nut mix; Ines Rosales cinnamon torta; leek-onion crackers with heirloom tomato and portobella seitan; chocolate marzipan ravioli

brunch: toasted everything bagel with tofu cream cheese, tomato, and red onion from A.R.E.A. Bagels

chocolate almond milk; coffee; raspberries; roasted veggies (cauliflower, bell pepper, mushroom, cherry tomato, garlic, and herbs)

crazy cooking venture dinner:
appetizers: kalamata olives, black cerignola olives, green luque olives, spicy marcona almonds, dates, Susie’s portabella seitan on crackers (sea salt olive oil crackers and leek-thyme crackers); a manhattan with a cherry

course 1: kalamata olive breadsticks (from this recipe, substituting Earth Balance for butter, and adding chopped kalamata olives); cannellini bean, red onion, and arugula salad (from this recipe, adding halved heirloom cherry tomatoes, with lemon wedges on the side); rosé wine (may not be vegan)

course 2: ratatouille (from Julia Child’s Mastering the Art of French Cooking… possibly the only vegan recipe in the book, aside from bread or veggies sides? the recipe is awesome though!); saffron rice-orzo pilaf (adapted from this recipe, substituting vegetable broth for chicken broth, Earth Balance for butter, yellow onion for shallot, removing the orange zest and pine nuts, and adding thyme); red wine (may not be vegan)

chocolate marzipan ravioli (basically chocolate sugar cookie dough wrapped around marzipan), recipe from The Vegan Cookie Connoisseur by Kelly Peloza; Dogfish Head India Pale Ale (vegan according to Barnivore)

iced Oren’s coffee

lunch: garlic knots with marinara sauce; BBQ black bean burger

Skittles

frozen margarita at M&G with Kevin; Miller High Life at Ami’s show at Cameo gallery

dinner at Vinnie’s pizzeria: half of all vegan pizza slice options (all with Daiya cheese)
1) “chicken” broccoli teriyaki
2) “chicken”, jalapeño, hot sauce
3) “beef”, macaroni, hot sauce
4) BBQ “chicken”

half of a PBR at Zablowski’s

breakfast: sesame bagel; iced Oren’s coffee

lunch: Nature Boy eggless spicy egg salad sandwich with cabbage

edamame and corn salad

dinner: Tofurky frozen pizza (with Daiya cheese); chicory greens, boiled then sauteed with garlic, onion, olive oil, salt, and pepper; 21st Amendment Brewery black IPA

breakfast: raspberries, pineapple, strawberries, mandarin oranges, 3 bagels (2 everything and one sesame) with vegan cream cheese (how gross am i?)

lunch: pasta with earth balance; chili with sweet potatoes, carrots, black beans, pink beans, zucchini, tomatoes, and tempeh; a million cashews

dinner and drinks with joanna: yuengling (vegan according to barnivore); popcorn with nutritional yeast and braggs liquid aminos; leftover ice cream cake; butternut squash with garlic, kale, potato, sweet potato, and onion

breakfast: cereal with soymilk; iced coffee

lunch: corn and edamame salad; tofu crabby patty with vegan tartar sauce

celebratory sweet rose wine (may not be vegan)

dinner: Amy’s rustic bread with assortments of eggplant spread, pumpkin spread, sprouts, romaine, hot cherry peppers, black bean burger

snacks during Isabella Rossellini Q&A about her loving animals:
Ines Rosales orange torta; dark chocolate peanut butter cup (first peanut butter cup since I’ve been vegan!)

Magic Hat #9 (vegan according to Barnivore) and Abita Red Fish Ale (house beer at Le Poisson Rouge… vegan according to Barnivore) at Olivia Tremor Control

diner fries with hot sauce and ketchup

breakfast: cereal with soymilk; iced coffee from Oren’s Daily Roast

lunch: leftover couscous with fried herbed tofu, kidney beans, lemongrass, onion, garlic, oregano, cumin, berbere seasoning, Calypso sauce; sprouts with red onion, yellow tomato, pepperjack Daiya, olive oil, and balsamic vinegar

peanut butter bomb brownie by Vegan Treats

dinner: slices of toast with various assortments of treats from the Russian market:
slice #1: pumpkin spread and sprouts
slice #2: eggplant spread and sprouts
slice #3: pumpkin spread, romaine, grilled cherry peppers (jarred), and half a black bean burger, smashed thin
slice #4: eggplant spread, romaine, grilled cherry peppers (jarred), and half a black bean burger, smashed thin
21st Amendment Brewery Back in Black IPA; PBR

Ines Rosales orange torta

breakfast: last of honey’s nuts; homemade trail mix (roasted squash seeds, date pieces in flour, raisins, almonds, cashews); coffee with unsweetened soy milk

lunch: tings! ; stir fry with roasted broccoli, fried tofu, roasted potatoes, eggplant, roasted garlic, celery, couscous, and brown rice

snack: the last apple from apple picking!; raw “cheese” kale chips

dinner at adi’s: roasted eggplant with tomato and mint (I left out the cheese); old dominon oak barrel stout (i thought i had emailed them in the past, but i guess not.  i just sent them an email)

another dinner at home: bow tie pasta with earth balance and salt

breakfast: cereal with soymilk; coffee from Oren’s Daily Roast

lunch: vegan ginger chicken sandwich (with lettuce, tomato, avocado) from Atlas Cafe; chocolate chip cookie by Vegan Treats

dinner: couscous with fried herbed tofu, kidney beans, lemongrass, onion, garlic, oregano, cumin, berbere seasoning, Calypso sauce