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