breakfast: toasted everything bagel with tofu cream cheese, tomato, and onion from Canteen; coffee
lunch from NY Dosas: roti curry with coconut chutney, salad, and sambar soup; ginger beer
dinner: raw kale salad (massaged kale with olive oil, Bragg’s liquid aminos, nutritional yeast, tomato, avocado, onion, and garlic); TLT (tomato, lettuce, tempeh bacon, Vegenaise, bread); Anchor “Old Foghorn” barleywine (vegan according to Barnivore)
coffee
lunch: flat bread with pine nut hummus and arugula
dinner at Marco’s wedding: hummus with pita; olives; pickles; pickled mushrooms; cucumber dill salad; roasted vegetables; potatoes; carrot sticks; red wine (may not be vegan); champagne (may not be vegan); Sam Adams beer (vegan according to Barnivore); whiskey
pasta with marinara sauce and vegan chipotle parmesan
breakfast: everything bagel with tofu cream cheese, onion, and tomato; coffee
lunch: eggless egg salad sandwich
dinner at V-Note: mushroom phyllo dough cigars, rosemary seitan schnitzel, pistachio-crusted tofu, mushroom risotto, red wine, dark chocolate fondue
Note for the future: Buying a $30-value-for-$15 Groupon does not mean you can afford a huge meal at a fancy restaurant.
breakfast: cereal with soymilk; coffee
lunch: leftover salad with panca pepper dressing; sandwich with panca pepper spread, Earth Balance, spinach, and Tofurky deli slices
Dosas streak ends at 3. :(
vegan citrus gummy things from Trader Joe’s (thanks Eliana!)
dinner: leftover pasta with tomato sauce
Luna and Larry’s chocolate peanut butter swirl coconut ice cream; brownie; toast with Earth Balance and nutritional yeast
breakfast: cereal with soymilk; coffee
3rd lunch in a row from NY Dosas: roti curry with coconut chutney, salad, and sambar soup
bite of rotten avocado
dinner: angel hair pasta with tomato sauce and vegan meatballs; sauteed spinach with garlic and olive oil
Magic Hat #9 (vegan according to Barnivore) at Who Framed Roger Rabbit viewing
coffee trains 4/20 man
2nd lunch in a row from NY Dosas (also, first time I don’t have cash and he says I can just pay him next time… I have really made it now!): Jaffna lunch (4 pancakes with coconut chutneys and sambar soup)
dinner: salad (five types of greens, carrot matchsticks, tomato, avocado, and dressing with olive oil, white balsamic vinegar, mustard, and panca pepper sauce); frozen Amy’s vegan enchilada dinner with Daiya cheddar; Anchor Steam Summer Beer (vegan according to Barnivore)
breakfast: cereal with soymilk; coffee
lunch from NY Dosas: roti curry with coconut chutney, salad, and sambar soup
dinner: Tofurky Italian Sausage pizza; pea shoots with Daiya cheese; Vat 19 rum
brunch: coffee; leftover pasta with weird coconut-tomato sauce and chickpeas
cashews; Dogfish Head Raison D’Etre (vegan according to Barnivore)
dinner at Central Seafood, after explaining what a vegan does not eat, but feeling like perhaps the waiter was being somewhat lax in his interpretation: smoky apple in lettuce appetizer; snow pea leaf dish; tofu and mushroom dish; white rice; a few bites of a noodle dish before stopping because I was sure they tasted like egg noodles; Tsing Tao (I don’t know if it’s vegan)
After specifying the vegan restrictions, and asking the waiter “do these noodles have eggs?” and him saying “no, they’re wheat noodles,” and everyone at the table thinking they tasted vegan, I very annoyingly refused to eat them. But then Michael’s mom (quite craftily) tried, “These noodles taste so good. Where can I buy them? What are they called?”, which got us the answer: e-fu (egg) noodles.
Anyway, a good tactic to try if you encounter this situation.
brunch: toasted sesame bagel with Earth Balance, tomato, and red onion; coffee
at Soda Bar (goodbye Liz!!!): french fries; Sixpoint Sweet Action (vegan according to Barnivore)
dinner: pasta with weird coconut-tomato sauce and chickpeas
Dogfish Head IPA and Raison D’Etre (vegan according to Barnivore)
brunch: gallo-pinto-esque dish (day old rice, garlic, onion, Earth Balance, cumin, salt, pepper, kidney beans); coffee
dinner at Japan Inn: miso soup; agedofu (no bonito); ginger noodles (no bonito); sauteed spinach; avocado roll; shiitake mushroom roll; Sapporo (vegan according to Barnivore)
cherry pie, salt and vinegar chips, pita with cannellini hummus, popcorn, Dogfish Head IPA (vegan according to Barnivore)
breakfast: toasted everything bagel with peanut butter; coffee
lunch: pita with arugula and jalapeño hummus
champagne (may not be vegan), Golden Oreos, and an orange at farewell party
tropical Skittles; arugula salad; cashews; roasted peppers; orange juice; Dogfish Head Raison D’Etre (vegan according to Barnivore
dinner from Hunan III: General Tso’s tofu; cabbage and carrot dish; white rice; fortune cookie
breakfast: coffee; mini bagels with peanut butter at lab meeting
lunch: pita with arugula and jalapeño hummus
dinner at Hampton Chutney Company: Dosa with grilled portobello mushroom, spinach, roasted onions, and cilantro chutney
at Wye Oak show: whiskey and ginger; Magic Hat #9 (vegan according to Barnivore); a vegan brownie
on the floor of the Scarsdale train station, after sleeping through my commuter rail stop on my way up to housesitting, after the trains had stopped running in the other direction: Lay’s classic potato chips
cherry pie, supposedly
breakfast: cereal with soymilk; coffee
lunch: leftover vegan mac and cheese with collards
cannellini hummus with pita, carrots, and celery; roasted peppers; a Manhattan with a cherry
dinner: pasta in vegetable broth with broccoli and spinach; salad; red wine (may not be vegan)
cherry pie
breakfast: cereal with soymilk; coffee
lunch: leftover vegan mac and cheese with collards
honeydew, pretzels, and Sierra Nevada IPA (vegan according to Barnivore) at Worm Meeting
dinner at Cowgirl’s Bakery (all-vegan bakery): Patsy Cline sandwich (vegan ham, vegan salami, vegan cheese, pepperchinis, Vegenaise, mustard, onion, tomato, lettuce, salt, & pepper on hero); lentil knish; vegan cheese and dill scone; donut with chocolate frosting and sprinkles; chocolate chip cookie
breakfast: cereal with soymilk; coffee
lunch from NY Dosas: roti curry, served with coconut chutney, salad, and sambar soup
dinner: vegan macaroni and cheese with collards; Hairy Navel (orange juice, vodka, peach schnapps)
Neapolitan soy ice cream
brunch: everything bagel with tofu cream cheese, tomato, and red onion from Bergen Bagels; soy latte
dinner: pizza with Daiya vegan cheese and garlic from Pizza Plus; Peak Organic spring ale (vegan according to Barnivore)
best pairing EVER: Tofutti chocolate fudge popsicle with coffee
brunch: vegan cheese scones (from this recipe)
dinner: spaghetti with marinara sauce and vegan parmesan; leftover pizza
quesadillas with cheddar Daiya, panca chili paste, and red onion
so much vegan cheese today. nothing green today. a sad day all around.
breakfast: cereal with soymilk; coffee
lunch: burrito from Chipotle (black beans, peppers, onions, corn, tomato, rice, guacamole, lettuce)
red wine (may not be vegan) and Trader Joe’s chocolate sandwich cookies (cool down after insanely dramatic, reality-TV-esque work meeting)
dinner from Pizza Plus: pizza with vegan cheese and garlic; sauteed spinach with garlic and olive oil
Luna and Larry’s vanilla island coconut ice cream with Oreos
breakfast: potato bread toast with Earth Balance; coffee
mini bagels with Tofutti cream cheese at lab meeting
lunch from Atlas Cafe: vegan ginger chicken sandwich with guacamole; vegan pumpkin cheesecake
snacks at Knife Skills class at The Natural Gourmet Institute (a 100% vegan knife skills class): carrot stick with hummus; surreptitiously eaten broccoli stem chunks (“roll-cut”)
dinner conclusion of Knife Skills class (with student-chopped veggies): carrot-onion pureed soup with scallions and baked-french-fry-style diced potato chunks; broccoli florets and sliced mushrooms with sesame oil and shoyu; quinoa dish with orange (I learned the coolest way to cut oranges ever), celery (also learned that peeling the top is the best way to do fancy celery cuts), and chiffonade-cut basil; bean salad with tomato (remove skin from tomato by dunking into boiling water for 10s, then dunk in cold water) and zucchini
awesome dessert that the cooks made for themselves but let me try: kuzu (a thickening agent, read about it here) + apple cider + tea + vanilla + maple syrup. I’m going to try making it soon… it would go well with vanilla ice cream.
breakfast: everything bagel with tofutti cream cheese and red onion; coffee
birthday lunch for Carrie and Des: spaghetti al pomodoro (no cheese) and roasted beets from Otto; vegan brownie cupcake from tu-lu’s gluten-free bakery; wine (may not be vegan)
dinner: sauteed green beans (with onion, garlic, ginger, vegan oyster sauce, soy sauce, sesame oil, Sriracha, mirin) with brown rice
Luna and Larry’s vanilla island ice cream with chocolate chips
subscribe with rss