breakfast: apple; vanilla chai tea with unsweetened vanilla soy milk

lunch: tofu vegetable stir fry with eggplant, broccoli, green beans, oyster mushrooms tossed in a mustard, tamari, and thyme dressing and served over brown rice

snacks: pink lady apple; banana with peanut butter; celery; carrots

dinner/snacks at kcdc meeting: almonds; strawberries; homemade tortilla chips with beat dip; amazing indian food with rice made by an couch-surfer from india

breakfast: coffee with unsweetened vanilla soy milk; apple

intern lunch at heritage india: buffet which included rice, lentils, eggplant, spicy tofu, and potatoes

snacks: green tea with unsweetened vanilla soy milk; dried mango (sweetened); celery with peanut butter

dinner: celery and peanut butter; carrots and hummus; wheat thins; grapes

breakfast: peppermint tea with unsweetened vanilla soy milk

lunch: caramelized beets; baked tofu with ginger and cilantro pesto; roasted cauliflower with za’atar; roasted broccoli; brown rice; asparagus cooked in olive oil, salt, pepper, garlic, and anise

snack: organic apple

dinner at trio with liz before the whipping man (they don’t have much vegan food, but the owner is very nice): french fries; a salad the owner made special for me with brocolli, carrots, and other exciting veggies; sips of whiskey and coke

i’m not sure why i ate more food, but i did: carrots; date; a few spoonfuls of chili

breakfast: coffee with unsweetened vanilla soy milk

lunch: caramelized beets; baked tofu with ginger and cilantro pesto; roasted cauliflower with za’atar; roasted broccoli; stir fried kale with garlic; brown rice; asparagus cooked in olive oil, salt, pepper, garlic, and anise

snacks: cashews; more coffee with unsweetened soy milk; organic fuji apple

dinner: caramelized beets; baked tofu with ginger and cilantro pesto; roasted broccoli; brown rice; carrots with balsamic vinegar and walnuts; matzah with homemade date spread; raisins

breakfast: apple; peppermint tea

lunch: leftover dduk bok gi ⁽thick rice cakes simmered in a spicy chili paste w/ tofu beef, mushrooms & onions) from mandu; asparagus cooked in olive oil, salt, pepper, garlic, and anise

snacks: last of lori’s shortbread cookies; cashews

more snacks at our work gathering with the national lawyers’ committee: corn chips with salsa; watermelon

dinner: caramelized beets; baked tofu with ginger and cilantro pesto; roasted cauliflower with za’atar; roasted broccoli; stir fried kale with garlic; brown rice; mango

breakfast: apple; peppermint tea; cashews

lunch: leftover lemongrass tofu curry from thaitanic II over quinoa with carrots, almonds, and golden raisins; red pepper with lemon juice, tahini, and za’atar

snacks: cashews; apple

drink at marx cafe: chimay white

dinner: matzah with earth balance; orange; asparagus while cooking lunch for tomorrow; almonds

breakfast: an apple; matzah with earth balance

lunch: quinoa with carrots, almonds, and golden raisins over leftover indian curry from indique heights; cream soda and black cherry soda; dried persimmons and papaya; banana with peanut butter

goodbye dinner at mandu with dub: vegetarian mandu (they are ok); korean tacos (pretty good); dduk bok gi ⁽thick rice cakes simmered in a spicy chili paste w/ tofu beef, mushrooms & onions) (this is a great dish). for all dishes specify vegan

dessert: banana with peanut butter

breakfast: apple

brunch at busboys and poets:  Vegan Egg Wrap with mixed veggies, vegan bacon and vegan cheese, with home fries; Vegan Tuna Salad (chickpeas with relish, nori, carrot, celery, red onion and vegan mayo served on toasted french bread with lettuce and tomato and added avocado); side of fruit; iced coffee with soy milk; both entrees were very good.

dried persimmons and papaya; homemade frozen margarita

dinner at juliana’s and anna’s birthday celebration: black bean and sweet potato tacos with pico de gallo; corn chips; red hot blues (they are good); 1554 new belgium beer (it’s good)

breakfast: amaranth flakes with soymilk; Gorilla coffee

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

crackers with vegan cheddar and mushroom seitan

dinner: leftover stewed vegetables (kale, sweet potato, Jerusalem artichoke, tomato, garlic) on quinoa

at Zombie Hut for Stephanie’s birthday: Dogfish Head 60-minute IPA; the least sweet cocktail I could find on the menu

breakfast: peppermint tea with unsweetened vanilla soy milk; banana with peanut butter; organic lady alice apple (not very good); apricots

lunch: coffee with unsweetened vanilla soy milk; quinoa with ; vegan chopped liver with celery

snack: lori’s shortbread cookie Click for the recipe.

drinks with eva: tecate with hot sauce and lime

dinner with david at thaitanic II: Thai Tanic Lemongrass  (sauteed chicken tofu with chili, garlic, lemongrass, bell peppers, and fresh basil in chef’s special sauce)- Be sure to specify no animal products including fish and oyster sauce (it wasn’t very good this time)

breakfast: oat and amaranth flakes with soymilk; Gorilla coffee

lunch: sandwich on sprouted multigrain with mushroom seitan, vegan cheddar, hot sauce, sprouts

s’mores Luna bar

dinner: Amy’s no-chicken noodle soup with saltines; dumplings and Sapporo (vegan according to Barnivore) at Tsampa

Brooklyn and Budweiser (both vegan according to Barnivore) at White Rabbits show

breakfast: strawberries; peppermint tea with unsweetened vanilla soy milk

lunch: vegetable soup; grapes

snacks: red pepper with tahini, lemon juice, and za’atar; apple

dinner: avocado asparagus tartine (this is the best recipe ever! we used fennel seeds instead of caraway) on whole foods harvest bread (it’s good); homemade couscous in soup; a vegan sour beer (i forget the name)

breakfast: vanilla coconut-based yogurt, banana, avocado; Oren’s coffee

lunch: lentils and squash from Indrani

leftover pasta with caper sauce

dinner: Amy’s black bean enchiladas (with beans and rice); fake chicken nuggets

fruit hard candy

21st Amendment Brew Free or Die! IPA (vegan according to Barnivore)

breakfast: wild berry tea; red pepper and broccoli while making lunch; a few almonds; salty oatmeal; apple; peppermint tea with unsweetened vanilla soy milk; strawberries; cashews

lunch: popcorn with nutritional yeast; broccoli; peanuts

dinner: red pepper with tahini, lemon juice, and za’atar; broccoli; carrots; green tea; apricots

breakfast: oat flakes with soymilk; espresso

lunch: avocado with balsamic vinegar and sea salt; sandwich on sprouted mutigrain with avocado, melted Follow Your Heart cheddar, sprouts, and hot sauce; chocolate soy milk

coffee; gummy bunny from France; chocolate chip cookie

dinner: quinoa (cooked then tossed in lemon oil, Earth Balance, and salt); stewed vegetables (Jerusalem artichoke, sweet potato, garlic, tomato, large pieces of garlic, kale, quartered onions then removed, broth, red pepper flakes, tarragon, thyme, salt, black pepper, white wine, olive oil); IPA

breakfast: constant comment tea (tea flavored with rind of oranges and sweet spices); banana; apple

lunch: chili with kidney beans, black beans, kale, carrots, tomato sauce, spices, and nutritional yeast; grapes

coffee with unsweetened vanilla soy milk; carrots; mandarin orange

drinks at nooshi: pina colada; kirin ichiban

dinner: matzah with vegan chopped liver

breakfast: espresso; mini bagels with tofu cream cheese

lunch: Amy’s no-chicken noodle soup with saltines

gummy bunnies from France (no gelatin)

dinner: baked tofu with red peppers, basil puree, and basil; brown rice

chocolate chip cookies

breakfast: vanilla chai tea with unsweetened vanilla soy milk; honeycrisp apple

lunch: leftover kale chips; chili with kidney beans, black beans, kale, carrots, tomato sauce, spices, and nutritional yeast; smoked almonds; cashews

goodbye drinks for akhila at urbana: peroni

dinner: matzah with vegan chopped liver; matzah pizza with hazelnut pepper jack cheese; carrots

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

lunch: pita chips, celery, and carrots with cannellini hummus; pasta with green beans, peppers, and garlic; Veuve Cliquot champagne (vegan according to Barnivore) (thanks Phil and Jeanne!)

chocolate chip cookies; strawberries; blueberries

dark chocolate vegan bunny

at Pacific Standard trivia: take-out from Dao Palate (miso soup; smoked teriyaki seitan with sugar snap peas; brown rice with soy beans; stir-fried flat noodles with Chinese broccoli; Peak Organic espresso ale (vegan according to Barnivore); Kelso Recessionator (vegan according to Barnivore)

brunch at V-spot: coffee; mimosa; breakfast sandwich (vegan cheese, tofu scramble, soyrizo, maple syrup); breakfast taco plate (salsa, guacamole, fake meat, black beans, vegan sour cream, tofu scramble, blue corn tortillas)

Philly “cheese” empanada with salsa from V-spot

dinner: pasta with Noah’s caper sauce; sauteed spinach with garlic; IPA

Top Gun snacks: chocolate chip cookies (recipe on Ghirardelli package; 2 egg replacement: 1 T corn starch and big splash of soymilk); gin and tonic; Brew Free Or Die! IPA