breakfast: amaranth flakes with soymilk; espresso

lunch from NY Dosas: roti curry (served with salad, coconut chutney, sambar soup)

avocado; lime chili cashews

dinner from Pizza Plus: sauteed spinach; pizza with Daiya and garlic

breakfast: coffee with unsweetened vanilla almond milk; leftovers from julian’s: homemade kielbasa and home fries; date; peppermint tea

lunch: rye bread with avocado and salt; last of my vegan “cadbury cream eggs” made by vegan sweets; banana with peanut butter

dinner and drinks while watching the final episodes of the west wing: homemade sushi with avocado, carrots, pickled ginger, and tahini dipped in soy sauce; kale and mustard maple tempeh; popcorn with nutritional yeast and braggs liquid aminos; fat tire amber ale

breakfast: amaranth flakes with soymilk; espresso

lunch: leftovers from Dao Palate

s’mores Luna bar

celebratory Vegan Treats brownies; champagne and red wine (may not be vegan); thanks Des and Miyeko!

dinner from Mamoun’s: falafel sandwich; grape leaves

breakfast: orange spiced tea

goodbye lunch for an intern at thai chef: drunken noodles with tofu (be sure to specify no fish and oyster sauce. their curry is pre-made and is not vegan- it is made with fish sauce).

dinner: tofu vegetable stir fry with mustard and tamari; matzah with earth balance; a taste of an eggplant chickpea dish my house made and a red lentil and tomato dish; fat tire

breakfast: Crispix with soymilk; espresso

lunch: sandwich on sprouted multigrain with mushroom seitan, arugula, hot sauce, and ketchup

dinner: sauteed bok choy; Tofurky Daiya pizza with added fake hamburger meat

breakfast: strawberries

lunch: tofu vegetable stir fry with mustard and tamari; leftovers from McCurdy’s Junction House: vegan potato salad; acorn squash cornucopia (roasted acorn squash filled with a stuff of barley, apples, dried cranberries, walnut & sage. drizzled with maple syrup and served with sliced roasted beets

snacks: coffee with unsweetened vanilla almond milk; cvs asian blend trail mix (rice crackers, wasabi peas, sesame sticks, peanuts, cashews and almonds); a spoonful of pudding

dinner at amsterdam falafel with hanna: falafel pocket with a lot of toppings; fries

breakfast: Crispix with soymilk; espresso

lunch: sandwich on sprouted multigrain with mushroom seitan, arugula, avocado, mustard, and hot sauce; avocado half with sea salt, hot sauce, and balsamic vinegar

chocolate soy milk

dinner from Dao Palate: watercress and soy cheese wontons; vegan barbecue spare ribs; miso soup; stir-fried flat noodles with Chinese broccoli; sauteed shredded tofu with bean sprouts and peppers

Veuve Clicquot champagne (vegan according to Barnivore)

breakfast: organic echinacea tea; banana with peanut butter; apple (thanks hanna!)

lunch: leftover vegetable chickpea curry with quinoa

snacks: soy latte; pretzels; a few bites of tofu vegetable stir fry with mustard and tamari; a spoonful of vegan chili; a few spoonfuls of vegan pudding

dinner at kcdc’s Moroccan cooking class: vegetarian tagine with homemade couscous; leffe;  fat tire

breakfast: amaranth flakes with blueberries and vanilla coconut-based yogurt; Oren’s coffee

lunch: susie’s portobello seitan on sprouted multigrain with arugula, hot sauce, and ketchup

s’mores Luna bar; more blueberries

chocolate-covered corn nuts

dinner: Tofurky-brand Daiya cheese pizza; sauteed collards with garlic and olive oil; Bear Republic Racer 5 IPA

thai lime chili cashews from Trader Joe’s; strawberry licorice

breakfast on the plane back to dc: sesame bagel with hummus (thanks mom!); tea; coffee with vanilla almond milk

lunch:leftover homefries and vegan kielbasa from julian’s;  leftover vegetable chickpea curry with quinoa; apple

dinner with hanna at zenebech: vegetarian platter (it’s not as good as it used to be)

breakfast: blueberries; peach soy yogurt; amaranth flakes; dried mango

soy latte

lunch from Chipotle: vegetarian burrito (flour tortilla, black beans, brown cilantro rice, tomato salsa, corn salsa, hot salsa, lettuce, guacamole)

chocolate noir sorbet, spiced chocolate sorbet, and grapefruit sorbet from Pitango Gelato (servers said all the sorbets are vegan)

snacks on Bolt bus: vegan sprinkle cookie; hot and spicy Primal Strip; black sesame soy sauce rice crackers

brunch at julian’s: vegan soup with edamame, onions, and mushrooms; veganized desperado benedict with fried “egg”, vegan hollandaise sauce, avocado, and salsa over good bread; general tsofu (tofu scramble with general tso’s sauce, house made kimchi, baby mustard greens, shiitake mushrooms, and cashew butter); homemade kielbasa; home fries; coffee with soy milk

snacks: raw kale chips with vegan “cheese”; pretzels

dinner at gregg’s: boca burger on focaccia bread with lettuce, tomato, and ketchup; beets; roll with olive oil; salad with balsamic vinaigrette

espresso

breakfast on Bolt bus: amaranth flakes; s’mores Luna bar; primal strip; sesame soy sauce rice crackers

lunch from Bagel Land: coffee; sandwich on multigrain bread with hummus, avocado, sprouts, cucumber

more amaranth flakes

dinner from Two Boots: “V is for vegan” pizza (with Daiya, pesto, red pepper sauce, lots of veggies)

breakfast: toast with avocado, tomato, and salt; grapes; tamari seaweed rice cakes

lunch: popcorn at the movies with watching the vow with my family

dinner at McCurdy’s Junction House (byob): breckenridge agave wheat beer; house salad with balsamic vinaigrette; grilled asparagus sandwich with balsamic reduction and nutritional yeast with a side of vegan potato salad; acorn squash cornucopia (roasted acorn squash filled with a stuff of barley, apples, dried cranberries, walnut & sage. drizzled with maple syrup and served with sliced roasted beets

breakfast: peppermint tea with unsweetened vanilla almond milk; blackberries; strawberries; winesap apple (my first one ever)

lunch: leftover vegie shrimp with vegetables served over steamed rice from good fortune chinese restaurant

snacks: sourdough bread; coffee with unsweetened vanilla almond milk

drinks/food with joanna at thunder grill: thunder grill amber ale; seasoned fries

pretzels on the way to RI

breakfast: amaranth flakes with soymilk; Gorilla coffee

lunch: vegetable minestrone soup; sprouted multigrain toast with olive oil and hot sauce

s’mores Luna bar

dinner from Mamoun’s: falafel sandwich; grape leaves

doubles from Noah’s doubles shop; Bear Republic Racer 5 IPA (vegan according to Barnivore); Dogfish Head Raison D’etre (vegan according to Barnivore)

breakfast: leftover vegetable chickpea curry with quinoa; coffee with vanilla almond milk

lunch: flour tortilla with pine nut hummus, sugar peas, carrots, celery, broccoli, red pepper, orange pepper

dinner: blackberries; dried mango; lightly salted almonds

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

breakfast: peppermint tea with unsweetened vanilla almond milk; toasted sourdough bread with pine nut hummus

lunch: last of the lasagna with roasted cauliflower ricotta and spinach; leftover vegetable chickpea curry with quinoa

snacks: coffee with unsweetened vanilla almond milk (not nearly as good as the soy); dried mango

dinner: leftover vegetable chickpea curry; 1 oreo cookie; peanuts; bell’s pale ale; a ton of Obsessive Confection Disorder’s Caramel ‘Not’ Corn