http://www.theppk.com/2012/01/the-post-punk-kitchen-100/

coffee

brunch from Bergen Bagels: toasted everything bagel with tofu cream cheese, red onion, and tomato

Vegan Expedition Part 1: Dun-Well Doughnuts: coffee; half dozen doughnuts purchased (some eaten there, some later): classic glazed; cinnamon and sugar; jelly-filled (filled with raspberry jelly, topped with powdered sugar); peanut butter fudge; Oreo; and vanilla chai

Delicious! Definitely the best and fluffiest vegan donut I’ve ever had.

Vegan Expedition Part 2: Pine Box Rock Shop: Sunday Bloody Sunday (variation on a bloody mary, but with whiskey, stout, tabasco, and other ingredients; garnished with okra, green bean, banana pepper, lime, celery, pickle, an olive, and an Old Bay seasoned rim)

dinner: leftover pasta with lentils; lacinato kale chips (both batches with olive oil and Bragg’s; 1st batch with Sriracha, 2nd batch with nutritional yeast)

brunch with adi and anna: vegan pancakes with raspberry compote; tofu scramble with black beans, chipotle sauce, cumin, tomatoes, cilantro, garlic, onion, salt and pepper; homefries

junkfood: a lot of chips with salsa; tastes of 4 different sticky fingers cupcakes (they have improved a lot)

drink at nellie’s: i forget the name of the drink but it included vodka, cranberry juice, and pineapple juice

more food: carrots smothered in peanut sauce

breakfast: flax flakes and banana with soymilk; coffee

lunch: pasta (tossed in a bit of Earth Balance, Sriracha, salt, and pepper), with leftover lentils; salad (arugula, cherry tomato, vinaigrette)

dinner at Bark: veganized veggie dog with roasted mushroom-chickpea topping, ketchup, and mustard (for vegans they leave off the mayo and use a vegan bread in place of the bun); french fries with ketchup; Sixpoint Bark Red Ale (vegan according to Barnivore)

breakfast: green tea; coffee with vanilla soy milk

lunch: walnut stuff mushrooms and zucchini over brown rice; gluten free pizza with daiya cheese, mushrooms, and vegan sausage

snack: date pieces in flour; raisins; a distributing amount of halva

dinner: broccoli and eggplant of a garlic peanut sauce with brown rice

breakfast: flax flakes with soymilk; Oren’s coffee

lunch: pita with hummus, okra-tomato dish; tabouleh

banana; saltines with remainder of hummus, okra-tomato dish, and tabouleh

dinner: avocado half with white balsamic vinegar and sea salt; oat bread toast with Earth Balance and other half of avocado; leftover wild rice salad; Amy’s fire-roasted southwestern vegetable soup; Ithaca apricot beer (vegan according to Barnivore)

chocolate-covered corn nuts; Yummy Earth hard candies

breakfast: coffee with vanilla soy milk; wheat crackers with sesame and barley

lunch: leftover black eyed peas, greens, and butternut squash stir fry mixed with homemade tomato sauce (the zimbabwean way) with broccoli, green beans, tofu, black beans, onions, carrots, and celery over brown rice; oreo minis and a watermelon airhead

snacks: banana; wasabi roasted seaweed; green tea; curly halva (honey, remember when we bought this?)

dinner:pasta with earth balance, nutritional yeast, daiya cheese, and krazy jane mixed up salt

Z-crackers

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

lunch: pita and crackers with hummus, tomato+okra dish, and tabouleh

dinner: leftover pasta with lentils; leftover wild rice salad

Lula’s peanut butter caramel fudge cashew-based ice cream

breakfast: coffee with almond milk; dried date pieces in flour and raisins

lunch, a big one: leftover minestrone soup; leftover black eyed peas, greens, and butternut squash stir fry mixed with homemade tomato sauce (the zimbabwean way) with broccoli, green beans, tofu, black beans, onions, carrots, and celery over brown rice

snack: wasabi roasted seaweed; clementine

dinner: celery with peanut butter; walnut stuffed mushrooms with brown rice and nutritional yeast

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

mixed fruit (strawberry, cantaloupe, grapes, orange, blueberries)

lunch at Carrie’s baby shower: my wild rice salad (recipe); Jessica’s veganized risotto with zucchini; Des’s cabbage and ramen salad; kalamata olives; figs; cherry tomato; carrot; vegetable crackers with olive hummus; strawberries

dinner at Bogota (they label vegan items on their menu): plantain chips with house salsa; fried yucca with green sauce; kale and red onion salad; gallo pinto; quinoa cakes (made with sweet potato and black beans with Colombian aji sauce); classic margarita; Quilmes beer (didn’t know before drinking it, but possibly not vegan (search page for quilmes))

breakfast: coffee with almond milk

lunch: leftover minestrone soup; dry roasted edamame

snack: roasted wasabi seaweed; black eyed peas, greens, and butternut squash stir fry

dinner: homemade tomato sauce (the zimbabwean way) with broccoli, green beans, tofu, black beans, onions, carrots, and celery; budweiser

breakfast: mango and avocado with salt

lunch: popcorn with nutritional yeast and braggs; leftover minestrone soup made with onions, garlic, green beans, peas, black beans, chickpeas, kidney beans, celery, spinach, parsley, and tomato paste

snacks: an apple; 1 date piece in flour; cheerios with almond milk

dinner: leftover pasta with sweet potato and black eyed pea stir fry with minestrone soup and tofurkey italian sausage

dessert: lots and lots of trader joes semi sweet chocolate chips

breakfast: toasted everything bagel with tofu cream cheese; espresso

lunch: leftover Thai fried rice, tofu with vegetables, and brown rice

hard candies from my Dad (pomegranate, watermelon, mango, and lime); Stacy’s pita chips

dinner: lentils with pasta (recipe on recipes page); sauteed spinach with garlic; tastes while cooking wild rice salad (see tomorrow’s post for recipe)

peanut butter caramel fudge cashew-based ice cream from Lula’s Sweet Apothecary

Earl Grey tea

brunch: tofu scramble (recipe on recipes page); saltine crackers; banana

dinner from Dao Palate: soy cheesy wontons; miso mushroom soup; Thai fried rice; sauteed tofu with vegetables on brown rice

at Pacific Standard trivia: 21st Amendment Bitter American (vegan according to Barnivore); beer tasting round: Pretty Things Jack D’Or (vegan according to Barnivore)

saltine crackers

Tofurky pizza with Daiya and soy kielbasa; coffee

vegan chicken nuggets with ketchup; hummus and pita

at Matt’s birthday party: vegetable chips; mixed nuts; Johnnie Walker; Bear Republic Racer 5 (vegan according to Barnivore)

at Fairy Tales bar: whiskey

an unhealthy, unhealthy day

breakfast: toasted everything bagel with peanut butter

lunch: spinach and lentil wrap

absinthe at Sleep No More

dinner at Hotel Americano: laitue entière salad (whole Boston bibb lettuce, shaved vegetables, mustard vinaigrette); side of brussel sprouts specifying no butter; side of pommes frites with ketchup; red wine (may not be vegan)

breakfast: coffee with almond milk; dried date pieces in flour; seapoint farms dry roasted edamame with salt

lunch: mango and avocado with salt; halva; red pepper and carrot sticks

dinner with adi: open faced sandwiches with broccoli rabe and mushrooms and moroccan spread; Roasted Pears With Coconut Butterscotch Sauce and Toasted Coconut; beer

breakfast: multigrain flakes with soymilk; espresso

lunch: vegan BBQ burger

chocolate cookie made by Vegan Treats from Atlas Cafe

pita chips with hummus and Tofurky; apple

breakfast: apple; roasted and salted pumpkin and squash seeds

snack: chocolate chips

lunch: black beans, mixed greens, sweet potato, and brown rice in a coconut sauce

snack: soy latte; carrots; halva

dinner: matzah with earth balance; black eyed peas with onions and green pepper