breakfast: banana; coffee with soy milk; salty oatmeal

snack: mixed nuts (yum!)

lunch: leftover linguine with mushrooms, asparagus, black olives, tofu, garlic, marinara sauce from au bon gout gourmet deli

snack: leftover ice cream cake

dinner:  raw “cheese” kale chips; cereal with banana and coconut milk

breakfast: cinnamon Ines Rosales torta; walnut rye toast with pepperjack Daiya and Earth Balance; Tings; espresso; dried corn from bucket of nuts

lunch across from the Textile Building at Cafe Au Bon Gout (thanks to Stacey’s mom and grandparents!): pasta with marinara, asparagus, zucchini, black olives, and tofu; sip of Naked Juice Berry Blast

at Lula’s Sweet Apothecary: samples of creamsicle and espresso ice creams; sundae with espresso ice cream, cookies and cream ice cream, salty peanuts, coconut whipped cream, hot fudge, and cherry

Sabra hummus sample with Stacey’s pita chips; rest of pasta while waiting for Stacey’s slow bus

dinner and beers during Pacific Standard trivia: fried masala “more than tofu” (tofu plus quinoa), sprouts, mustard, and tomato on walnut rye bread; Tings; Ines Rosales original torta; Beers: Coney Island Albino Python (vegan according to Barnivore), Avery Karma (vegan according to Barnivore), taste of Crispin Hard Apple Cider (vegan according to Barnivore), taste of Speakeasy Butchertown Black (vegan according to Barnivore), taste of Laughing Dog Crotch Sniffing Bastard ESB (may not be vegan), taste of Victory Hop Devil (vegan according to Barnivore)

breakfast: toasted everything bagel with Tofutti, yellow tomato, red onion, and broccoli sprouts; soy latte

lunch: half a slice of leftover vegan pizza; poblano tamale from the co-op; toasted walnut rye bread with pepperjack Daiya, yellow tomato, and red onion

french fries (with dill and garlic) and beers (red ale, pale ale, belgian ale) at my new favorite place in Brighton Beach

Gimme! espresso

dinner at Pala: patatini (homemade potato and beet chips); funghi al tartufo (portobello mushrooms with daiya cheese and truffle oil); arrabiata pizza (fresh cherry tomatoes, hot pepper, garlic, daiya cheese) with gluten free crust; patatosa pizza (shaved patatoes, zucchini, rosemary and daiya cheese); funghi e salsiccia pizza (veggie sausage, field mushrooms, daiya cheese, hot pepper); bufala negra (whiskey, ginger ale, basil, and balsamic vinegar); Green Flash IPA (vegan according to Barnivore)

breakfast: flax cereal with soymilk; iced Gorilla coffee

lunch: tofu crabby patty on bun with lettuce, onion, and vegan tartar sauce; edamame and corn salad; Ruffles potato chips; banana

dinner: TLT (tempeh bacon, romaine, tomato, and Vegenaise on toasted bread); melt sandwich (Tofurkey roast beef, romaine, tomato, and melted pepperjack Daiya); Back in Black 21st Amendment Brewery black IPA (vegan according to Barnivore)

pumpkin ale (can’t remember which one… Weyerbacher or Southern Tier), Peak Organic IPA, and french fry at Soda Bar

breakfast: toasted sesame bagel with tofu cream cheese, tomato, and onion from Brownstone Bagels; iced coffee from Oren’s Daily Roast

lunch: Body and Soul french lentil roll

sangria of white wine (may not be vegan), bourbon, peach schnapps, apple, and plum; tortilla chips with salsa

dinner #1: tofu crabby patty with tartar sauce; edamame+corn salad

banana; dark chocolate covered almond with sea salt

dinner #2: masala spiced “more than tofu” (tofu with quinoa), fried in sesame oil; dandelion greens sauteed with Sriracha and Bragg’s liquid aminos

breakfast: homemade trail mix (cashews, almonds, date pieces in flour, raisins, roasted squash seeds);

lunch: brown rice ne muriwo; a slice of bread from sweet green (thanks barb!); leftover ice cream cake

snack: apple; cashews

dinner: fried tofu with roasted garlic and potatoes, broccoli, pan fried carrots, eggplant, brown rice, and nutritional yeast

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

lunch: Body and Soul saffron potato roll; edamame+corn salad; peach

tofu crabby patty with tartar sauce

dark chocolate covered almond with sea salt

dinner from Mamoun’s: falafel sandwich; stuffed grape leaves

espresso and half a Six Point Sweet Action (vegan according to Barnivore at Think

Budweiser at Man/Miracle show at Pianos

Pete’s vegan peanut butter chocolate chip cookies; cherry tomatoes

breakfast: salty oatmeal; bigelow sweet dreams tea with soy milk; homemade trail mix (almonds, roasted squash seeds, date pieces in flour, raisins)

lunch: brown rice ne muriwo (see recipe archive) with the last of the spicy buffalo tofu with celery and garlic mayonnaise made by soul vegetarian east

snacks: an apple; more bigelow sweet dreams tea with soy milk; hazer baba turkish delight (this was my first taste of turkish delight); more homemade trail mix

dinner: cascadian farms multigrain squares with coconut milk; summer squash* with onions, garlic, black beans, basil*,  raspberry vinaigrette over brown rice; ice cream cake

breakfast: oat cereal with soymilk; espresso

lemon soy yogurt

lunch: Body and Soul black bean turnover

iced coffee from Oren’s Daily Roast

dinner: leftover spaghetti with marinara sauce and vegan meatballs; salad with spicy greens, cherry tomato, avocado, olive oil, and balsamic vinegar

peanut butter chocolate chip cookies (new brand at the co-op)

breakfast: vita coco coconut water; apple; almonds; date pieces in flour; raisins

lunch:  summer squash* with onions, garlic, black beans, basil*,  raspberry vinaigrette over spinach and tomato couscous

* = from my garden

snack: an apple

dinner with adi: artichoke dipped in garlic earth balance; brown rice ne muriwo (see recipe archive); leftover ice cream cake

breakfast: cereal with soymilk

iced soy mocha (the mocha syrup is vegan, by Ghirardelli) from Think Coffee

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

dinner: spaghetti with marinara sauce and vegan meatballs; salad with spicy greens, avocado, cherry tomato, olive oil, and balsamic vinegar

breakfast: apple; sweet dream tea with soy milk; almonds; raisins; dried date pieces in flour

lunch: spicy buffalo tofu with celery and garlic mayonnaise made by soul vegetarian east and bought at the Chicago O’hare airport: Cibo express sells a lot of vegan food (they even advertise that they have vegan food; leftover indian food from heritage india; brown rice

snack: coffee

dinner: carrot cake made by sara’s mom (i was told it was vegan, but it turns out it has eggs); tastes of brown rice ne muriwo (see recipe archive) while cooking; mint truffle; artichoke dipped in garlic butter

breakfast: banana; oatmeal raisin cliff bar

lunch: leftover panang curry over brown rice;

snacks: tastes of chocolate cake and cookie avalanche, chocolate peanut butter swirl, peanut butter zig zag,  almond dream vanilla ice cream while making an ice cream cake!; date pieces in flour; raisins; 1 almond

dinner 1: bulgur, tomato couscous, kale, black eyed peas, potatoes, and sweet potatoes; raisin walnut toast with earth balance

picnic after doing the full moon bike ride (i asked what was vegan, but i didn’t get the names of things): 2 types of amazing homemade sorbet (i don’t know the flavors); chickpea dish; brussels sprout dish; coconut water; edmund fitzgerald beer

breakfast: grapes; coffee with soy milk; dried date pieces in flour; raisins

snack: more coffee with soy milk; an apple

lunch: leftover crispy tofu, garlic string beans, and white rice from  golden harbor

snacks: the last of the jackfruit chips; almonds; pickles

dinner: stir fried eggplant, chickpeas, tomatoes, and vegan parmesan cheese over tomato couscous and bulgur; tomato couscous and bulgur with nutritional yeast and earth balance; rice cakes