breakfast: quinoa flakes with soymilk; espresso

lunch: Amy’s black bean soup with sprouted multigrain toast; avocado with balsamic vinegar and salt

dinner: general tso’s tofu with broccoli and steamed rice from Lin’s Garden

breakfast: banana with peanut butter; vanilla chai tea with unsweetened vanilla soy milk

lunch: balsamic glazed chickpeas and mustard greens; lasagna with roasted cauliflower ricotta and spinach

snacks (lots of sugar ed.): soy latte; dried mango slices; fig

dinner: homemade curry (onions, garlic, lemongrass, Jamaican curry powder, coconut milk, tumeric) with broccoli, cauliflower, chickpeas, carrots, tomatoes, and celery; roasted brussels sprouts; last of the blueberry pie from whole foods

breakfast: quinoa flakes; vanilla coconut-based yogurt

lunch: mushroom and vegetable ramen with rosemary saltine crackers

dinner: lentil and spinach soup; saltines; avocado

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

breakfast: green tea with unsweetened vanilla soy milk; salty oatmeal; salted almonds

lunch: lasagna with roasted cauliflower ricotta and spinach; mixed vegetables (green beans, corn, lima beans, peas)

snacks: peppermint tea with unsweetened vanilla soy milk; organic pink lady apple

dinner at circa: french fries; hummus with grilled pita and olives; prohibition ale; sam adam’s alpine spring

tea

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

garam masala cashews; chocolate-covered corn nuts

at Pacific Standard trivia night: leftovers from Sacred Chow (brussel sprout salad, spinach, quinoa salad, rice and beans)
trivia beer-tasting: Rogue Red (vegan according to Barnivore); other beer: Union Jack IPA (vegan according to Barnivore)

Tofurky Daiya cheese pizza

breakfast: kix cereal with banana and almond milk

lunch: balsamic glazed chickpeas and mustard greens; lasagna with roasted cauliflower ricotta and spinach; vegan blueberry pie from whole foods; dried mango

dried mango; red lentils with green beans, spinach, carrots and butternut squash

dinner: red lentils with green beans, spinach, sweet potato, etc.; caramel not corn

Naked Juice green machine during co-op shift

breakfast: quinoa flakes with soymilk; s’mores Luna bar; Gorilla coffee

snacks/lunch during The Room viewing: roti from Ali’s Roti shop (with channa, potato, pumpkin, soya, pepper); chocolate covered corn nuts; shot of half-whiskey-half-vodka

dinner at M. Shanghai: scallion pancakes; vegetable shu-mai; sautéed lotus roots with soy peas and chili pepper; fried tofu with sweet peppers in black bean sauce; eggplant in spicy garlic sauce; rice; veganized vegetable lo mein with tofu (I’m skeptical the noodles were egg-free but the waitress did consult a vegan server); lychee cocktail

Pork slap ale (vegan according to Barnivore) at Milk bar

Brooklyn lager at Widowspeak at Glasslands Gallery (vegan according to Barnivore)

1664 Kronenbourg at African funk at Zebulon (NOT vegan according to Barnivore)

late night snack: tamarind doubles from Ali’s

brunch: dried mango; red lentils with green beans, spinach, carrots and butternut squash

dessert at tim’s birthday celebration: apple raspberry crisp; vegan blueberry pie from whole foods

drinks at salon de libertad: tecate

dinner: balsamic glazed chickpeas and mustard greens; lasagna with roasted cauliflower ricotta and spinach

dessert:purely decadent cookie dough ice cream

breakfast: quinoa flakes with soymilk; coffee

lunch: Amy’s vegan not-chicken noodle soup with saltines

dinner at Sacred Chow: tapas: quinoa special, lentils and rice special, seitan rollatini special, Korean tofu; Ommegang Witte

breakfast: vanilla chai tea with unsweetened vanilla soy milk; banana with peanut butter

lunch: leftover vegan eggplant parmesan sold by Cibo express at the o’hare international airport and made by soul vegetarian east; blood orange;

snack: red pepper with tahini, lemon juice, za’atar; vanilla chai tea with unsweetened vanilla soy milk

dinner with joanna:   vegie shrimp with vegetables served over steamed rice from good fortune chinese restaurant;  spring roll; stacy’s pita chips with hummus; yuengling

breakfast: vanilla chai tea with unsweetened vanilla soy milk; banana with peanut butter

lunch: sweet potato soup with leftover quinoa, roasted beets and chickpeas; figs

dinner while watching New Jerusalem: The Interrogation of Baruch de Spinoza:  leftover Jamaican squash and black beans