brunch: orange juice; spiced cocoa with soymilk and vegan marshmallows; toast with kale spread (pureed kale, garlic, olive oil, Bragg’s, nutritional yeast) and chanterelle mushrooms (sauteed in Earth Balance); roasted root vegetables (kohlrabi, jerusalem artichokes, gold beets, elephant garlic, and shallots with black pepper, roasted red pepper flakes, sea salt, and olive oil); vegan cheese pizza from Pizza Plus
tahini-lime dough and cookies
dinner on the bus back to dc: garlic bagel with tofutti from bergen bagels