breakfast: amaranth flakes with soymilk; espresso
lunch: Moshe’s corn and poblano tamales
avocado with cider vinegar and salt
arugula with balsamic vinaigrette; chocolate soymilk
dinner from Ali’s Roti shop: roti with potatoes, channa, spinach, and pepper
Schaefer (vegan according to Barnivore); chocolate-covered corn nuts; marcona almonds