iced coffee; toast with Earth Balance and nutritional yeast

iced chamomile tea at Konditori

cashews, JJ’s cherry pie, vanilla wafers

tastes while cooking potato salad (potatoes, carrot, celery, red onion, garlic sprig, Vegenaise+mustard+cider vinegar+Bragg’s+salt+pepper)

dinner: pasta tossed in garlic paste, lemon, olive oil, salt, and pepper with leftover lentils; sauteed spinach with garlic; Hitachino Nest Red Rice Ale (vegan according to Barnivore)

Lula’s Sweet Apothecary maple and waffle vegan ice cream

breakfast: cereal with soymilk; coffee

lunch: leftover pizza with Daiya and garlic

jelly bellies; peach-apricot pie

dinner: leftover pizza with Daiya and garlic; spoonful of lentils

mint chocolate chip and maple & waffle vegan ice creams (coconut- and cashew-based)

breakfast: cereal with soymilk; iced coffee

lunch: pita with hummus, kalamata olives, and salad

jelly bellies; animal crackers

dinner: leftover raw veggie salad; leftover lentils and vegan Parmesan with pasta; nice beer from Josh; PBR (vegan according to Barnivore)

breakfast: cereal with soymilk; iced coffee with soymilk; toast with Earth Balance

jelly bellies

lunch: hummus, greens, pita, and kalamata olives; vegan strawberry pie (thanks Anita!)

soy whipped cream; vegan candy corn

dinner: lentils with pasta (recipe on recipes page); salad of raw matchstick-cut green bell pepper, carrot, scapes, and asparagus, with toasted black sesame seeds and dressing (olive oil, cider vinegar, Bragg’s, Sriracha); PBR (vegan according to Barnivore)

peach-apricot-lime pie with vegan ice creams

breakfast: toast with Earth Balance; coffee

lunch: leftover pasta with basil and tomato; leftover salad

vegan candy corn by VeganSweets (thank you Honey!!!)

hummus, za’atar pita, and delicious (free!) pita pizza with red peppers and mushrooms from Bernard’s favorite hummus shop on Avenue R

peach-apricot-lime pie (crust from this recipe, with Spectrum instead of Crisco shortening; filling: 8 peaches, 6 apricots, juice of 1.5 limes, 1/4 c agave, 1/4 c demerara sugar, 1T Earth Balance, 1 tsp vanilla; baked at 375F for 65 minutes), served with maple waffle cashew ice cream (from Lula’s Sweet Apothecary) and Soyatoo! whipped soy cream

dinner: leftover pelau; leftover pasta; za’atar pita with hummus and kalamata olives

more pie, ice cream, baklava, and soy whipped cream

brunch from V-Spot with Stacey and Bernard: protein pancakes (pancakes made with soy powder) with Earth Balance and maple syrup, with soy sausage; steak brunch (seitan grilled with onions and lime, tofu scramble, and french fries with ketchup); bottomless mimosa

steamed soymilk mint tea; coffee

dinner with Stacey and Rosalie: pasta tossed with basil, tomato, lemon-marinated garlic paste, olive oil, grilled mushrooms, grilled asparagus, black pepper, salt, and vegan parmesan; salad (greens, kalamata olives, toasted almond slices, cannellini beans, carrot matchsticks, garlic sprigs, tomato, dill, and dressing of garlic, lemon, olive oil, cider vinegar, black pepper, and mustard); Corona with lime (vegan according to Barnivore); Budweiser (vegan according to Barnivore)

vegan baklava (thanks Rosalie!); maple waffle cashew ice cream by Lula’s Sweet Apothecary; mint chocolate chip raw cashew and coconut ice cream by Raw Ice Cream Company; absinthe

coffee

lunch: leftover pelau; salad greens with kalamata olives, olive oil, and balsamic vinegar

jelly bellies; animal crackers; vegan vanilla wafers; Dogfish Head peach beer

dinner: leftover rice and pigeon peas; leftover V-Spot fake meat; grilled PB&J

breakfast: coffee; toast with Earth Balance; fruit salad (including blueberries, strawberries, banana, mango, honeydew, grapes)

lunch: leftover rice and pigeon peas; leftover couscous; leftover grilled vegetables; cherry tomatoes

dinner: vegan pelau (Trinidadian rice stew/pilaf with coconut milk, caramelized brown sugar, vegan Worcestershire, and pigeon peas… thanks Noah!!!)

Texas BBQ Primal Strip; wasabi roasted seaweed; Dogfish Head peach beer

breakfast: coffee; toast with Earth Balance; strawberries

tortilla chips with salsa and guacamole

lunch: leftover couscous; leftover grilled vegetables; leftover vegan potato salad; Boca burger; Corona

Blue Moon on paddleboat

another caipirinha; mango; Jelly Bellies

dinner: pasta with tomatoes and basil; Julie’s pigeon peas and rice dish; green salad with lemon-garlic sauce and ginger-soy sauce; tomato and basil salad; grilled vegetables (zucchini, eggplant, and bell pepper); red wine (may not be vegan); fruit skewer (banana, mango, honeydew, ?)

lemon sorbet with vodka, strawberries, and blueberries

breakfast: coffee; toast with Earth Balance; cereal with soymilk; orange juice

lunch: leftover green salad; leftover potato salad; open-faced sandwich with guacamole, tomato, grilled veggies, Boca burger patty, ketchup, and mustard

vegan raspberry cupcake and lemon sorbet for Eliana’s birthday

over the course of the day: grapes, mixed nuts, jelly bellies, tortilla chips with salsa

caipirinha

dinner: green salad; couscous; marinated grilled vegetables; grilled portabella mushrooms; marinated baked tofu; vegan tomato pie (with tomato and mustard); wine

campfire whiskey and Corona

breakfast: cereal with soymilk; coffee

lunch in car to Catskills: toasted everything bagel with tomato and vegan cream cheese

dinner: grilled Boca chicken patty and Boca burger with lettuce, tomato, mustard, red onion, and ketchup on bun; vegan potato salad; grilled zucchini, eggplant, bell pepper, and onion; green salad

Corona with lime; Blue Moon

breakfast: cereal with soymilk; coffee

lunch: graham crackers with peanut butter

Ghirardelli semi-sweet chocolate chips

dinner: rice, beans, and vegetables dish from Michael’s mom