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: 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: 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: 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: 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: 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
breakfast: leftover fruit salad (mango, avocado, and banana) with coconut-based vanilla yogurt; Oren’s coffee
lunch: avocado half with balsamic vinegar and sea salt; sandwich on sprouted multigrain with avocado, portobello seitan, hot sauce, and mustard; garden carrots
dinner: leftover mac ‘n’ cheese; avocado; Amy’s dairy-free enchilada with rice and beans; dried papaya
Lula’s raspberry fudge vegan ice cream
breakfast: Oren’s coffee; amaranth flakes with soymilk
lunch: sandwich on sprouted multigrain with portobello seitan, mustard, hot sauce, and leftover roasted beets+carrots; carrots
leftover fruit salad with coconut-based vanilla yogurt; pita chips with “Faux Gras” (lentil-walnut pate)
dinner: macaroni with “cheese” (smoked vegan Gouda, vegan feta, soymilk, Earth Balance); Yuengling (vegan according to Barnivore)
breakfast: mini bagel with tofu cream cheese; Oren’s coffee
s’mores Luna bar
dinner: Amy’s roasted vegetable pizza; sauteed spinach; IPA
Lula’s Sweet Apothecary peanut butter caramel fudge cashew-based ice cream
breakfast: amaranth flakes with soymilk; espresso
lunch: sandwich on toasted multigrain with greens, avocado, mushroom seitan, hot sauce, mustard; avocado half with balsamic and salt
Vegan Treats chocolate chip sandwich cookie; chocolate soymilk
dinner: sauteed spinach with garlic; “wings” from Mae Wah with hot sauce (Earth Balance, Sriracha, Tabasco, cider vinegar); Amy’s roasted vegetable cheeseless pizza; Goose Island IPA (vegan according to Barnivore)
breakfast: amaranth flakes with soymilk; espresso
lunch: sandwich on sprouted multigrain with greens, mushroom seitan, mustard, and hot sauce
s’mores Luna bar; chocolate soy milk
dinner: Amy’s rice and bean soup with saltines and mushroom seitan; bite of Indrani’s Vegan Treats brownie
late night snack: leftover spaghetti with fake-meat sauce; leftover spinach; lime and chili cashews
breakfast: amaranth flakes with soymilk; coffee
toast with Earth Balance
lime chili cashews; strawberry licorice
March Madness: french fries with ketchup at generic sports bar
dinner during Pacific Standard trivia: spaghetti with Michael’s fake-meat sauce; sauteed spinach with garlic; beers/tastings: Peak Organic King Crimson (vegan according to Barnivore); Sierra Nevada Ruthless Rye (vegan according to Barnivore); Full Sail Amber (beer-tasting round… vegan according to Barnivore)
brunch: tofu scramble; pumpernickel toast with Earth Balance; avocado; coffee
leftover Daiya pizza; chili lime cashews; chocolate-covered corn nuts
at Rosalie’s Starch Madness party: gnocchi (vegan pierogi alternative) with applesauce; campfire vegan marshmallows; champagne (may not be vegan); Lagunitas IPA (vegan according to Barnivore); Budweiser (vegan according to Barnivore); Sixpoint (vegan according to Barnivore)
chocolate soymilk
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: 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: 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: 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: 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
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