breakfast: cereal with soymilk; coffee
lunch: sprouted brown rice risotto
PBR (vegan according to Barnivore)
dinner: spicy salad (romaine, pinto beans, Panca pepper paste, mustard, cider vinegar, olive oil, black pepper, salt); frozen vegan cheese pizza by Tofurkey; Dogfish Head Raison D’Etre (vegan according to Barnivore)
breakfast: toast with Earth Balance; coffee
lunch: sprouted brown rice risotto
dinner from HanGawi: miso soup; vegan kimchi (2 varieties); combination pancakes (mushroom, pumpkin, and leek); spicy grilled todok skewers (todok, scallions, peppers, mushroom); fragrant bamboo rice
Hairy Navel (orange juice + peach schnapps + vodka)
Luna and Larry’s vanilla bean coconut ice cream with Oreos
during UConn championship win: Dogfish Head Raison D’Etre (vegan according to Barnivore)
brunch: toasted everything bagel with tofu cream cheese, tomato, and red onion from Bergen Bagels
toast with leftover pesto, tomato, salt, and lemon
leftover roasted golden beets and beet greens
dinner: mini burrito with panca pepper paste, refried beans, red pepper, onion, garlic, tomato, and cheddar Daiya; mini burrito with leftover meatballs in marinara sauce and chopped asparagus
Tofutti fudge bar
more toast with pesto
garam masala roasted cashews
brunch: breakfast burrito (flour tortilla filled with tofu scramble, roasted golden beets+garlic+red onion+beet greens, tomato sauce, and panca pepper paste); coffee
leftover tofu scramble and roasted beets+beet greens
dinner during UConn Final Four win: gnocchi with homemade pesto and chopped tomato; asparagus; olives; Dogfish Head Raison D’être (vegan according to Barnivore)
beers at Pacific Standard during second half: Stone Double Bastard (vegan according to Barnivore); Two Brothers Ebel’s Weiss (vegan according to Barnivore)
breakfast: everything bagel with Tofutti cream cheese, red onion, and tomato; coffee from Oren’s Daily Roast
lunch: tofu quiche from LifeThyme
Trader Joe’s chocolate sandwich cookies
snacks at Glass’s: blue corn tortilla chips with chipotle salsa; chunks from gigantic dark chocolate almond bar; roasted potatoes with rosemary; brownie batter; whiskey (tasting: King’s County vs Bulleit); Pilsner Urquell (vegan according to Barnivore)
“dinner”: vegan chicken patty with melted cheddar Daiya on bread
breakfast: cereal with soymilk; coffee from Oren’s Daily Roast; strawberries
lunch: mini bagels with peanut butter
mini bagel with lemon zest hummus
dinner at Mamoun’s: falafel sandwich; stuffed grape leaves
tater tots with ketchup and Red Hook Long Hammer IPA (vegan according to Barnivore) at stupid bar
sake and popcorn during Peep World at IFC
toast with melted vegan cheddar cheese (Daiya)
breakfast: cereal with soymilk; coffee
lunch: leftover pizza with vegan cheese and zucchini
Trader Joe’s chocolate sandwich cookie; garlic knots with marinara sauce; soy latte
asparagus with cumin and ginger
dinner: burrito with Daiya vegan cheddar, refried beans, Field Roast chipotle sausage, sauteed onion, garlic, and red pepper, chipotle in adobo sauce
breakfast: cereal with soymilk; coffee
lunch from NY Dosas: roti curry, served with coconut chutney, salad, and sambar soup
Trader Joe’s chocolate sandwich cookies
dinner from Pizza Plus: vegan pizza with zucchini; sauteed spinach with olive oil and garlic
half a carrot cupcake and half a lemon cupcake from babycakes
breakfast: cereal with soymilk; coffee
lunch: leftover pasta with lentils; leftover raw kale salad
Trader Joe’s chocolate sandwich cookies
dinner from Mamoun’s: falafel sandwich (pita, falafel, tahini, tomato, lettuce); stuffed grape leaves
drinks at Pine Tree Lodge: house beer (may not be vegan); whiskey ginger
toast with Earth Balance and nutritional yeast
coffee
brunch: corn tortillas with tofu scramble (cumin, chili powder, turmeric, oregano, thyme, salt, pepper, Bragg’s, cider vinegar, cilantro, lime), black beans (with cumin), salsa verde, Sriracha, and fried bananas
dinner at Thai Xing (vegetarian Sunday meal, specifying vegan): fried tofu with sweet sauce; lemongrass soup with tofu, mushrooms, scallions, tomato, celery, ginger, rice, and sprouts; green papaya salad with peanut and tomato; greens, cilantro, cabbage; red rice and white rice; pumpkin curry; gingery tomatoey teriyaki-ish stir fry with tofu, green beans, snow peas, red bell pepper, cilantro, mushroom, onion, and perhaps miso; eggplant stir fry (I had to leave to catch my bus before the mango dessert!)
breakfast sandwich (cheesy spread, tofu egg, and soy sausage on English muffin) and sticky bun from Sticky Fingers
brunch at Sticky Fingers: bagel breakfast sandwich (bagel with cheesy spread, tofu egg, and fakin’ bacon); coffee
fried yucca con curtido, half a frozen margarita, and chips with salsa from Haydee’s
dinner at Radius during UConn Elite 8 win: March Madness slice + pint deals (slices: vegan cheese and basil; pints: Ommegang Witte [vegan according to Barnivore])
orange vodka
Four Loco (caffeinated remnant) and Sticky Fingers Cupcake Wars cupcake pairings (cupcakes: Strawberry Kiwi [daiquiri cupcakes with kiwi curd, strawberry rum frosting & strawberry rum shooter garnish], George Caramelin [chocolate cinnamon cupcake with vanilla bean bourbon frosting, bourbon caramel sauce & candied pecans], Working Blue [ginger cupcake with peach filling & blueberry frosting], Gilbert Ganache-fried [chocolate seltzer cupcake with ganache, banana frosting & caramelized banana]; Four Loco: lemonade and watermelon). I’m not sure if Four Loco is vegan.
PBR at party (vegan according to Barnivore)
breakfast: cereal; coffee
everything bagel and orange juice at seminar
lunch: leftover raw kale salad with avocado and tomato; leftover pasta with lentils and vegan chipotle Parmesan
peanut butter and jelly sandwich on bus to DC
dinner at Cafe Green: appetizer platter (Mandoo dumplings; mung bean pancakes; Che Bites; skewer with bell pepper, green onion, vegan chicken, vegan beef, mushroom, and boolgogi, with Smooth Java Sauce; peanut sauce; tamari sauce; agave dijon mustard sauce) plus extra skewers; sauteed rice sticks; vegan cheeseburger (burger made in house with quinoa, lentil, kale, mushroom, and other veggies, served with vegan cheddar, lettuce, tomato, vegan mayo, sauteed pepper and onion); coleslaw
beer in a place: red marker ale from williamsburg alewerks (vegan according to the brewmaster)
breakfast: cereal; coffee
grapes and strawberries at lab meeting
lunch: leftover pasta with lentils
Trader Joe’s chocolate sandwich cookies
champagne at lab happy hour (may not be vegan)
dinner during UConn Sweet Sixteen win: raw kale salad with avocado and tomato; spaghetti with marinara sauce and vegan meatballs; PBR (vegan according to Barnivore)
breakfast: cereal; coffee
lunch: leftover apple sage quinoa
dinner: pasta with lentils (see recipe page for lentils)
breakfast: mango peach cereal with soymilk; coffee
lunch: vegan ramen
dinner: apple sage quinoa (click for the recipe)
Cook quinoa according to directions.
In a pot, add potatoes and carrots and enough water to just cover them. Bring to a boil, and cook for a few more minutes, until just starting to cook, but not until too soft (like you would do with home fries).
Saute onion, ginger, and garlic in the olive oil. After a few minutes, add the cooked potato and carrot, and cover. After a few more minutes, add the spices (sage, crushed red pepper, chili powder, salt, and pepper), and cover again.
Cook until the potato and carrots are soft. At this point, add the apple, and saute for another minute or two. Then, add the tomatoes and macadamia nuts. Once hot, add the cilantro, scallions, and apple cider vinegar, plus more salt if needed.
peach tea
Organic Nectars raw agave gelato (mint chocolate flavor, cashew-based)
brunch: mango peach cereal with soymilk; coffee; leftover agave udon with tofu
Allagash White (vegan according to Barnivore) at Minnesota State Fair Day, while watching Al Franken designate awards for the food-on-a-stick competition
In case you’re curious, the food-on-a-stick play-offs (none were vegan, except perhaps #1 and #2, but most could be made vegan):
1) sangria on a stick (wine soaked fruit on a stick, basically)
2) matzo ball on a stick
3) Jell-o replica of the Boundary Waters Canoe Area logo on a canoe-paddle-shaped stick
4) chocolate chip bar on a stick
5) cheese curd, I believe wrapped in a wild-rice-flour dough, on a stick
Al Franken designated each a winner of a particular category/concept (such as “most Jewish, with no runners up” or “most conventional-and-creative-at-the-same-time”). As far as an overall hierarchy, he was only able to conclude that the Jell-o replica was 5th place.
dinner #1: salad with chickpeas, carrots, mushrooms, other veggies, balsamic vinegar, Bragg’s liquid aminos, and chipotle vegan parmesan topping from 5th Avenue Market corner store
Organic Nectars raw agave gelato (mint chocolate flavor, cashew-based)
espresso at coffee shop
dinner #2 at V-Spot: club TLT with avocado, served with side salad; Blue Moon (vegan according to Barnivore)
brunch: fried plantains, tofu, and leftover soya with mole sauce; coffee
leftover pizza
Vat 19 Trinidadian rum on the rocks; half a home brew
dinner: more leftover pizza; PBR (vegan according to Barnivore)
breakfast: salt bagel, half with Follow Your Heart vegan cream cheese, half with peanut butter; triple espresso at Think Coffee
lunch: vegan ramen
Trader Joe’s chocolate sandwich cookies; Skittles
sauteed plantain
dinner from Pizza Plus: sauteed spinach; pizza with vegan cheese
breakfast: mango peach cereal with soymilk; coffee from Gorilla
lunch: leftover udon with miso, shiitake, and kale
Trader Joe’s chocolate sandwich cookies
almonds, pretzels, roasted peppers, carrot and celery sticks, cherry tomatoes, vegan cheese, a Manhattan
dinner at Japan Inn: miso soup; agedofu with no bonito; avocado roll; shiitake mushroom roll; Sapporo (vegan according to Barnivore)
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