breakfast:poppy seed bagel with tofu vegetable cream cheese; leftover vegan coffee cake from wildflour bakery; peppermint tea with west soy unsweetened vanilla soy milk (yummy!)
lunch: leftover stir fried vegetables and udon noodles from haruki (this dish had no flavor, but the noodles are good) mixed with leftover trinidad corn soup
snack: banana; pink lady apple (the best apple around); peppermint tea with west soy unsweetened vanilla soy milk
dinner: pretzels with hummus; leftover pumpkin pie; leftover stuffing