breakfast: flax flakes with soymilk; espresso

lunch: sandwich on toasted sprouted multigrain with Susie’s portobello seitan, tomato, greens, and mustard

dinner: wild rice with sauteed string beans; Dogfish Head Raison D’etre

breakfast: peppermint tea with unsweetened vanilla soy milk; banana

lunch: leftover Mexican lasagna with daiya cheese!, black beans, avocado, corn tortilla, refried kidney beans; safari berry just fruit

snacks:  sweetarts and skittles!; soy nuts; pretzels

dinner: leftover mac and cheese from soul veg; tofu and vegetable stir fry (herb tofu, peas, carrots, zucchini in tomato sauce); carrot with hummus

dessert: blood orange

breakfast: blueberry coconut yogurt; Oren’s coffee

lunch: sandwich on toasted sprouted multigrain with Susie’s portobello seitan, tomato, greens, and mustard; edamame and corn salad

dinner: leftover mac and “cheese”; toast with Earth Balance and cherry jam; fried plantain; sauteed garden carrots

vegan Cadbury-style creme egg

breakfast: organic pink lady apple; peppermint tea

lunch:  leftover Mexican lasagna with daiya cheese!, black beans, avocado, corn tortilla, refried kidney beans; country fried steak from soul veg

snacks:  peppermint tea with unsweetened vanilla soy milk; orange  slices; cashews and almonds; another pink lady apple; vegan cadbury cream egg

dinner: quinoa with acorn squash and black beans seasoned with coconut butter (amazing), curry, cumin, and salt; carrots with sabra hummus

dessert: hummus chips with hummus; Madagascar vanilla roobios tea

breakfast: vanilla coconut yogurt; flax flakes; coffee

lunch: sandwich on toasted sprouted multigrain with avocado, Susie’s portobello seitan, tomato, greens, and mustard

chocolate-dusted almonds

dinner: mac and cheese (quinoa pasta, Daiya pepperjack shreds, soymilk, Earth Balance, nutritional yeast, black pepper, paprika); leftover Dao Palate vegetables and seitan

breakfast: organic pink lady apple; coffee with unsweetened vanilla soy milk

lunch: broccoli; mediterranean black bean quinoa burgers with red onion basil aioli and avocado wrapped in lettuce; mustard baked tofu (see recipe archive)

snacks: trail mix (almonds, cashews, dried pineapple, dried cranberries);  peppermint tea with unsweetened vanilla soy milk;

dinner: broccoli with crazy jane’s mixed up salt; mac and cheese and country fried steak from soul veg

tu bishvat celebration: orange slices; pomegranate seeds; avocado; dates; apple; chocolate; grape jucie

breakfast: flax flakes with soymilk; espresso; mini bagel with tofu cream cheese at lab meeting

lunch: half an avocado with balsamic and sea salt; sandwich on sprouted multigrain with avocado, tomato, greens, mustard, and Susie’s portobello seitan

clementine

dinner: kale salad (kale, tomato, nutritional yeast, Bragg’s liquid aminos, olive oil); quinoa pasta with fire-roasted tomato sauce; Cascazilla (vegan according to Barnivore)

vegan Cadbury-style creme egg

breakfast: onion bread toast with Earth Balance and cherry jam; soy latte

lunch: leftovers from Dao Palate (Thai fried rice and pad thai)

vegan Cadbury-style creme egg

dinner at Geracis: stuffed cremini mushrooms; pasta with almond tomato sauce; kidney bean meatballs; vegan brownies (all recipes from Veganomicon); Dogfish Head Immort Ale (may not be vegan); red wine (may not be vegan)

brunch: date; raisins; biscuits; mexican lasagna (layered corn tortillas, daiya vegan cheese, kidney and black beans with guacamole)

vegan cadbury cream egg; slices of flax bread and homemade pumpkin bread with earth balance

dinner: mediterranean black bean quinoa burgers with red onion basil aioli, lettuce and tomato; mustard baked tofu (see recipe archive); broccoli; vanilla tea

breakfast: toasted everything bagel with tofutti cream cheese, tomato, and red onion; Gorilla coffee

lunch: veggie roti roll with potatoes from NY Dosas; Think espresso

dinner with parents from Dao Palate: Thai fried rice, basil soy protein with vegetables, brown rice, pad thai; Dogfish Head Raison D’être

Ithaca Cascazilla (vegan according to Barnivore); curry cashews; bite of leftover fried yucca

vegan Cadbury-style egg from Queenbalch on Etsy

breakfast: liquorice peppermint tea; cheerios with almond milk; orange

lunch: leftover vegetable soup; orange; date pieces in flour

dinner at adi and dan’s: blood orange gin sparkler (yum!); pan friend giant lima beans and kale (based on the linked recipe); raw tuscan kale salad (based on the link recipe); a lot of beer

a bite of my housemate’s mexican lasagna (layered corn tortillas, daiya vegan cheese, kidney and black beans with guacamole)

breakfast: multigrain flakes with soymilk; coffee

lunch: garlic knots with marinara; greens and tomato; clementine

potato chip

take-out from Bogota during Margin Call: yucca; quinoa cakes; gallo pinto; kale and red onion salad

Dogfish Head Raison D’être (vegan according to Barnivore)

breakfast: coffee with unsweetened vanilla soy milk; an overly ripe banana

lunch: leftover Japanese curry with tofu, sweet potato, red potato, carrots, spinach, and peas over brown rice

snacks: red pear; kale chips

dinner: sweet potato and pear soup; vegetable soup with onions, garlic, turnips, rutabaga, butternut squash, black eyed peas, white beans, parsley, carrots; fancy bread with homemade orange marmalade and earth balance; tortillas with earth balance

dessert: gluten free chocolate cookie; vegan cadbury cream egg (they don’t last a year…they are no longer creamy)

_____________________________________________________________________________________

Vegan Product:

LAY’S SALT AND VINEGAR CHIPS ARE NOW VEGAN!!!!!!!!!!!!!!!!!:

Hi Stacey,

Thank you for writing to us. Lay’s Salt & Vinegar is animal free. It no longer contains lactose or any other milk related ingredient.

Also, Frito-Lay is not affiliated with Kettle Brand.

We consider you a valued consumer and hope you will continue to enjoy snacks from Frito-Lay.

Best regards,

Belinda
Frito-Lay Consumer Relations
011838346A

breakfast: banana; Oren’s coffee

lunch: sandwich on sprouted multigrain with lentil-sage Field Roast seitan, mustard, greens, and tomato

Skittles

dinner: Amy’s black bean burrito; bean salad (black and kidney beans, onion, green pepper, corn); tater tots with ketchup and Calypso sauce

breakfast: coffee with unsweetened vanilla soy milk; trail mix (cashews, almonds, pineapple; cranberries, and tart cherries)

lunch: supercoco candy (the candy isn’t very good, but the label says- no animal ingredients!)

leftover Japanese curry with tofu, sweet potato, red potato, carrots, and peas over brown rice

snack: more trail mix; jazz apple; hummus chips

dinner, eaten after consuming the  miracle fruit: limes, tequila, grapefruit (which i hated until yesterday), blueberries, strawberries, broccoli (the miracle fruit didn’t change the taste of broccoli), baobab fruit, AND lay’s salt and vinegar chips!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (almost 2 family size bags..i know that’s disgusting but it’s been 11 years). i am fairly certain they are now vegan, but i just emailed lay’s to find out. the miracle fruit really did lead to a miracle….except that the chips aren’t quite as good as i remember; fat tire beer

Yum!

breakfast: blueberry coconut yogurt; banana; Oren’s coffee

lunch: sandwich on sprouted multigrain bread with mustard, greens, tomato, avocado, and lentil-sage Field Roast; avocado half with sea salt and balsamic

dinner at Rick’s: vegan pizza from Two Boots (Daiya, tons of vegetables, vegan pesto); Lagunitas IPA (vegan according to Barnivore)

breakfast: salty oatmeal

lunch: leftover drunken noodles from mai tai; leftover chili with brown rice

snacks: justin’s dark chocalate peanut butter cups (thanks honey!); baobab fruit; candy at books to prisons

dinner: chips made out of hummus; vegetable stir fry (mushrooms, garlic, green beans, and spinach with lemon juice and balsamic vinegar) over brown rice;  chips and salsa