breakfast at espresso royale: vegan zucchini bread; vegan hot chocolate; fresh squeezed oj
lunch: salad with roasted beets*, green pepper*, red pepper*, purple pepper*, mixed greens*, baked tofu leftover from last night, sabra hummus, and crispen’s homemade salad dressing (); crispen’s homemade beer
* = ingredients from the urbana, IL farmers’ market
dinner at golden harbor: crispy tofu, garlic string bean,s and steamed rice with soy sauce; jasmine tea; fortune cookie
old jamican ginger beer
brunch: toasted everything bagel with tofu cream cheese, tomato, and red onion; iced Gorilla coffee
caffeinated cocktail; sip of whiskey
dinner at Kajitsu: Matsutake Special with Sake pairing
1) Terrine of Autumn Vegetables; sake: Azumaichi (Junmai Ginjo)
2) Clear Soup with Matsutake Mushroom and Tofu
3) House-made Udon with Goma-dare and Matsutake Tempura; sake: Born (Junmai Dai Ginjo)
4) Slow Simmered Vegetables (Satoimo, Carrot, Mizuna, Fried Tofu, Kabocha, Gobo); sake: Sasaichi (Junmai)
5) Assortment of Grilled Vegetables with Smoked Soy Sauce; Matsutake Mushroom Croquet; Grilled Awa-Fu with Sweet Soy Sauce (Buckwheat Seeds, Wasabi); sake: Kokuryu (Ginjo)
6) Clay Pot Steamed Rice with Matsutake Mushroom; Red Miso Soup; House-made Pickles; sake: Suehiro (Junmai Yamahai)
7) Sweet Potato Kinton with Coconut Tofu Cream (Walnuts, Macadamia nuts)
8) Matcha with Candies by Kyoto Kagizen-Yoshifusa
brunch at siam terrace: mango curry with vegan duck (amazing); seaweed salad; pad woon sen (specify no fish or oyster sauce in both dishes)
beer at the international beer tasting:
2) Boulder Flashback Indian Brown Ale
3) Gosser Dark Lager
4) Breckenridge Agave Wheat Ale
5) Breckenridge Vanilla Porter (tastes like cream soda)
6) Lion Stout
8) Tommyknocker Maple Nut Brown Ale
9) San Miguel Lager (my favorite)- NOT VEGAN FRIENDLY. i’m going to email them to confirm
10) Fort Collins Red Banshee Red Ale
11) Skyscrapper Lugnut Lager
12) Brasserie de Silly Pink Killer Pink Grapefruit
snacks: an entire bag of kettle salt and vinegar chips; apple
dinner: stir fry (onion, garlic, tomatoes, brocolli, green beans, roasted butternut squash, roasted beets, salt, and pepper); baked tofu (marinade: rosemary, dijon mustard, orange juice, salt, rice vinegar, all spice, Tabasco, lemon juice); sam adams wheat beer; crispen’s amazing beer
breakfast: coffee with soy milk; banana
lunch: leftover mac daddy and orange ginger red lentils; leftover chickpeas and squash
snack: liz lovely gluten free german chocolate cake
dinner on the plane to urbana, il: trail mix (almonds, raisins, roaasted squash seeds); rice with soy sauce; a few bites of vegan eggplant parmesan sold by Cibo express at the o’hare international airport and made by soul vegetarian east; rice and soy sauce
beer: sam adams coastal wheat
breakfast: grapes; sweet dreams tea with soy milk
lunch: leftover mac daddy and orange ginger red lentils; leftover chickpeas and squash
snack: raw vegan coconut macaroon from wildflour (it’s amazing and a few weeks old!); 2 bananas
dinner: leftover potato garlic soup with olive pecan bread; blue corn chips with guacamole
breakfast: banana; sweet dreams tea with soy milk
lunch: leftover mac daddy and orange ginger red lentils
snack: the entire bag of cvs asian blend trail mix
dinner: chickpeas and squash with nutritional yeast; mickey’s malt liquor
breakfast: grapes; sweet dreams tea with soy milk
lunch: leftover pumpkin curry over wild rice; leftover vegie shrim with vegetables from good fortune chinese restaurant
snacks: almonds; Ines Rosales cinnamon torta; more grapes; banana
dinner: mac daddy (macaroni and “cheese”) from veganomicon; orange ginger red lentils
breakfast: coffee with soy milk; salty oatmeal; almonds
lunch: leftovers from rosh hashanah dinner 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)
snack: banana
dinner with joanna and john at heritage india (specify that all food needs to be made vegan): margaritas; appetizers
pre-breakfast: a slice of oatmeal walnut bread with garlic hummus
brunch at juliana’s potluck: lots of warmed apple cider; bread with homemade raspberry jam; fruit salad (apples, peaches, raspberries); asparagus
dinner at joanna’s: vegie shrimp with vegetables served over steamed rice from good fortune chinese restaurant; popcorn with nutritional yeast and braggs liquid aminos; yuengling
breakfast: quaker oat squares with rice milk and coconut milk
lunch: leftover salad burger and tater tots from tonic
snacks: a sample of old bey kettle corn at crafty bastards; pizza strip from calviotto’s; apple
dinner cooked with eva: fried green tomatoes* (green tomatoes bread in corn meal, salt, pepper, and cayenne pepper) served with chickpeas, red tomatoes*, basil*, onion, and garlic over brown rice; vegan brownies
* = food from my garden
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