breakfast: coffee; multigrain flakes with soymilk

lunch: corn and poblano tamales

banana

dinner: Amy’s spicy chili with olive oil saltines and sea salt olive oil Z crackers; Sixpoint Righteous Ale (vegan according to Barnivore)

leftover sprouts+tomato+green onion salad; Hoegaarden (vegan according to Barnivore)

breakfast: multigrain cereal with soymilk; Think coffee

lunch: empanadas from V-Spot (purchased at Park Slope Food Co-op)

more faux gras with red onion & rosemary crackers

dinner: leftover kale salad; Amy’s enchilada with spanish rice and beans; Sixpoint Righteous (vegan according to Barnivore)

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

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

lunch: lentil and bulgar salad; another mini bagel with tofu cream cheese

Lula’s Sweet Apothecary peanut butter fudge cashew ice cream

dinner: raw kale salad (massaged kale, olive oil, Bragg’s, nutritional yeast, minced red onion, minced garlic, avocado, tomato); frozen Daiya cheese pizza by Tofurky

breakfast: multigrain flakes with soymilk; Gorilla coffee

lunch at Banya: sour platter (coleslaw, assorted pickles, tomatoes); borscht; beer

dinner: faux gras with red onion and rosemary Z crackers; leftover saffron rice pilaf; leftover tahini baked tofu; salad of sprouts, green onion, and tomato with dressing (olive oil, cider vinegar, Bragg’s, mustard, vegan parmesan)

beers at Pacific Standard trivia: Stone vertical epic 2011 (vegan according to Barnivore); He’Brew Lenny Bruce R.I.P.A. (vegan according to Barnivore); tasting round: Wandering Star Raindrop Pale Ale (may not be vegan)

brunch: toasted everything bagel with Tofutti, sprouts, red onion, and tomato; Gorilla coffee

Jacques Torres Almondine chocolate. I received a box of 12 chocolates as a gift; at least I was able to eat one of them (the other ~vegan flavor was not included in the assortment):

Hello Katherine,

The only two bon bon flavors that can possibly be considered vegan are the Pistachio Marzipan (pistachios, sugar, chocolate) and Almondine (almonds, sugar, chocolate – decoration made from cocoa butter and food coloring). However, please note that because we make products on shared machinery (same machine for enrobing milk and dark chocolate) there may be traces of dairy in these two flavors.

Hope this helps,

cherry tomatoes; champagne (might not be vegan)

dinner at Spadaro: bread with garlic and olive oil; dandelion greens; eggplant with red sauce; pasta with fava beans and dandelion greens and red pepper flakes; pasta with asparagus and saffron; red wine (may not be vegan)

Brooklyn Pennant ale; Brooklyn lager at Sean’s party

breakfast: multigrain flakes with soymilk; soy latte from Oren’s

lunch: Mjudra bulgur salad; chickpea salad

Lula’s peanut butter chocolate swirl ice cream; after dinner mints

dinner: saffron rice pilaf (adapted from this recipe, without the orange zest and pine nuts, substituting veggie broth for chicken broth and Earth Balance for butter); Tahini baked tofu (thanks for the recipe Marcy!); garlic broth braised brussel sprouts (recipe from Vegan Soul Kitchen); red wine (thanks Kevin!)

coconut sorbet (thanks Rosalie!), Hoegaarden (vegan according to Barnivore); ginger lemon tea with whiskey; during The Edge

breakfast: bran flakes with soymilk; Oren’s coffee

lunch: corn and poblano tamales; chickpea salad

dinner: Amy’s roasted vegetable cheeseless pizza; sauteed spinach with garlic

dark chocolate after dinner mints; Lula’s peanut butter chocolate swirl ice cream

breakfast: toasted everything bagel with tofu cream cheese, tomato, and red onion from A.R.E.A. Bagels; Gorilla coffee

lunch from Atlas Cafe: Vegan Moroccan burger (vegan chicken burger, roasted red peppers, salad, spread on multigrain bread); remainder of peanut butter bomb brownie from my birthday (so almost 4 weeks old… it was in the fridge?)

chocolate chip cookies

dinner: udon with tahini sauce (tahini, sesame oil, tamari, red pepper flakes, cayenne, salt, pepper, garlic fried in peanut oil), black sesame seeds, and scallions; silken tofu fried in peanut oil with salt, pepper, Sriracha, and black sesame seeds; baby bok choy cooked with garlic

coffee

lunch: whole wheat pasta with cooked vegetables in veggie broth (thanks Dad!); leftover arugula-beet-candied walnut salad

chocolate chip cookies and cookie dough

peanuts and cashews

MSP airport food: fresca burrito (beans, red sauce, onion, tomato, with hot sauces) from Taco Bell; fries from Burger King (all seemingly vegan, but that doesn’t really make me feel better about myself)

plane food: salted peanuts; pretzels; Delta Biscoff cookie (vegan?!)

tea with agave and whiskey; corn flakes

http://www.nytimes.com/2012/01/01/magazine/mark-bittman-going-semi-vegan.html?_r=1&ref=magazine

happy new year, guys!

i thought i’d share a link to a recipe for tahini baked tofu. someone made it for me recently and it was really delicious, and also as it turns out very simple. i don’t know about you, but i’m always looking for good baked tofu recipes. at some point i settled into a tamari-and-balsamic rut, but it’s time to break free!

hope you’re both doing well!

-marcy