breakfast: oat bran flakes with soymilk; espresso

lunch: sandwich on sprouted multigrain bread with avocado, mustard, greens, tomato, and wild mushroom seitan; avocado half with balsamic and sea salt

tortilla chip crumbs, crackers, red wine (may not be vegan), and tabbouleh at lab happy hour

vanilla coconut yogurt

Brooklyn beer at Smith Westerns concert

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

breakfast: oat bran flakes with soymilk; espresso

lunch: sandwich on Genesis sprouted grain and seed bread with mustard, greens, tomato, and wild mushroom field roast slices

s’mores Luna bar; avocado with balsamic and sea salt

dinner: black bean salad; Tofurky-brand Daiya pizza

breakfast: coffee with unsweetened vanilla soy milk

lunch: black beans, kidney beans, carrots, tofurkey sausage, and kale Indian dish with nutritional yeast over brown rice

snack: more coffee with unsweetened vanilla soy milk; banana

dinner: leftover Japanese curry with tofu, sweet potato, red potato, carrots, and peas over brown rice; miso soup; clementine

brunch: toasted everything bagel with tofu cream cheese, red onion, and tomato; coffee

dinner: Amy’s roasted vegetable cheeseless pizza; green peas with spices and Earth Balance

Rosale’s olive oil torta (rosemary and thyme flavor; not as good as other flavors)

at Pacific Standard trivia night: Southampton Double White (vegan according to Barnivore); Penn Kaiser Pils (vegan according to Barnivore)

breakfast: cereal with vanilla almond milk and banana; pecans

lunch: chili with brown rice

snacks: baobab fruit; banana with almond butter

dinner with adi: Japanese curry with tofu, sweet potato, red potato, carrots, and peas over brown rice; homemade sourdough bread with earth balance and roasted garlic

brunch: coffee; Amy’s black bean burrito

half a vanilla chocolate sprinkle Dun-Well doughnut; half a cinnamon sugar Dun-Well doughnut

snacks at Eliana’s goodbye party:: olives; chips (tortilla, pita, and potato) with hummus, salsa, and guacamole; grapes; melon; carrot; celery; salad (greens and tomato); Sixpoint (Righteous and Sweet Action)

breakfast: banana with sunflower seed butter; raisins and almonds; banana chips (way too sweet)

lunch: another banana; red pepper with tahini, lemon juice, and za’atar seasoning; a lot of chocolate chips

dinner with eva: black bean burgers (black beans, garlic, flour, olive oil, salt, pepper) with homemade bbq sauce (mustard, ketchup, bbq sauce, hot sauce), carrots, grilled onions and mushrooms wrapped in lettuce; beer

breakfast: multigrain flakes with soymilk; Oren’s coffee

lunch: Amy’s canned Tuscan bean and rice soup with crackers; mixed greens

s’mores Luna bar

pineapple drop donut and classic glazed donut from Dun-Well Doughnuts

dinner at Foodswings (vegan fast food restaurant): buffalo-style vegan drumstick with vegan bleu cheese; vegan chipotle cheesy fries; vegan slider; vegan mac ‘n’ cheese

shot of whiskey, Miller High Life at crappy sports bar

late night snack: Foodswings vegan corndog

Remind me to never eat this much fried food in one evening ever again, stacey.

breakfast: 2 clementines; 2 bowls of cheerios with almond and rice milk

crap: 3 gluten free chocolate cookies; lots more cheerios; tortilla and earth balance

breakfast: multigrain flakes with soymilk

lunch: sandwich on Genesis bread with mixed greens, tomato, oven-baked Tofurky, and mustard; clementine orange

dinner: leftover green curry tofu and vegetables on rice; Amy’s black bean enchilada

breakfast: gala apple; peppermint tea; coffee with vanilla soy milk

lunch: leftover tahini baked tofu; chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice; clementine

dinner at ping pong dim sum before pariah: vegetable bun (not very good); spinach and mushroom dumpling

breakfast: mini bagel with tofu cream cheese; Oren’s coffee

lunch: sandwich with Genesis bread, oven-roasted Tofurky slices, greens, tomato, mustard; clementine

peach lambic (eww.)

dinner: basmati rice with green curry with tofu, carrots, and peas (adapted from the recipe on the jar of Thai curry paste: cook one bunch of chopped garden carrots in a half cup of broth with ~3 mild dried chili peppers for about 5-10 minutes, until carrots just start to soften. Set aside the broth/carrot mixture. Sautee 4 cloves sliced garlic in ~1-2 tsp sesame oil until browning. Add a 14-ounce can of coconut milk and 1 T of Thai Kitchen’s vegan green curry paste, and simmer for 5 minutes. Add the broth/carrots, a half cup of frozen green peas, a block of silken tofu cut into chunks, and simmer. After 5 minutes, add 3 chopped scallions, a few chopped cherry tomatoes, and a handful of chopped cilantro. Simmer 5-10 more minutes, adding Sriracha to taste)

Luna and Larry’s cherry amaretto coconut ice cream

breakfast: coffee with vanilla soy milk; clementine; banana; apple; smoked almonds

lunch: leftover kale chips with braggs liquid aminos, olive oil, garlic, chili powder, salt, pepper, and nutritional yeast; tahini baked tofu; chickpea tangine with onions, garlic, zucchini, butternut squash, and vegan sausage over brown rice

snacks: umm, can you guess….halva (it’s all gone!); banana

dinner: black bean and kale Indian dish with nutritional yeast; clementine

breakfast: bran flakes with soymilk; Oren’s coffee with soymilk

lunch: tangerine; corn and poblano tamales; Thai sweet potato soup

avocado with balsamic vinegar and sea salt

dinner: salad with arugula, cherry tomato, Daiya pepperjack, and Goddess dressing; Amy’s black bean enchilada (frozen dinner, with Spanish rice and beans)

Yummy Earth organic candy drops (lime, pomegranate, mango, watermelon)

breakfast: vegan muffin (apple something) from wholefoods; coffee with vanilla soy milk

lunch: leftover kale chips with braggs liquid aminos, olive oil, garlic, chili powder, salt, pepper, and nutritional yeast; tahini baked tofu; chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice

ummmm, HALVA (i’m embarrassed to write this, mostly because i feel sick form eating so much of it)

dinner: almonds; roasted squash seeds; chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice

breakfast: mini everything bagels with tofu cream cheese

lunch: thai sweet potato soup (in a carton, by Pacific Natural Foods) with saltines; black bean salad

banana; s’mores Luna bar

dinner: sandwich on oat bread with cornmeal-crusted tofu, sauteed red onion with paprika and dill, cherry tomato, arugula, avocado, and mustard

breakfast: very sugary blueberry muffin from wholefoods; clementine

lunch: walnut stuff mushrooms and zucchini over brown rice; gluten free pizza with daiya cheese, mushrooms, and vegan sausage; frozen vegetables (corn, peas, green beans, and lima beans)

dinner: kale chips with braggs liquid aminos, olive oil, garlic, chili powder, salt, pepper, and nutritional yeast; tahini baked tofu (thanks marcy!); chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice

dessert: chocolate chips and candied ginger

brunch: soy latte; saltines; vegan cheesy scones (Taymer Mason’s recipe)

dinner: vegan grilled cheese on oat bread; tomato soup; Pilsner Urquell (vegan according to Barnivore)

breakfast: cheerios and pecans with almond milk; bites of apple while watching my housemate make applesauce

lunch: roasted squash seeds; carrots with peanut sauce; more cheerios; date pieces in flour; gluten free pizza with daiya cheese, mushrooms, and vegan sausage

dinner: popcorn with braggs and nutritional yeast; 2 bananas; more date pieces in flour