breakfast: bagel with Follow Your Heart vegan cream cheese; coffee
lunch from Atlas Cafe: vegan ginger soy chicken sandwich (with greens and avocado); donut with cream filling and Oreo crumbled topping, made by Vegan Treats
Purely Decadent vanilla bean vegan ice cream with chocolate chips; PBR (vegan according to Barnivore)
leftover agave udon
soymilk
dinner: miso udon with kale and shiitake (recipe from Veganomicon)
breakfast: mango peach cereal with soymilk; coffee
lunch: leftover roti (with channa, potatoes, and curried mango); extra soya
vegan ramen
dinner: leftover agave udon; leftover roti; Vat 19 rum; Julie’s beer-of-the-month beer
Magic Hat #9 (vegan according to Barnivore) at WhoMadeWho show
late night leftover udon
breakfast: mango peach cereal with soymilk; coffee
lunch: leftover roti with channa, potatoes, and curried mango; extra soya
dinner from Mamoun’s: falafel sandwich; stuffed grape leaves
Molson (probably vegan according to Barnivore) before Deerhoof show
semolina bread with black sesame seeds (by Amy’s) with Earth Balance
brunch: leftover pasta; vegan chicken patty with mole sauce; green peas; coffee
semolina bread with black sesame seeds (by Amy’s) with Earth Balance
peanut punch (soymilk, peanut butter, and sugar)
dinner: roti (roti skin made with this recipe) with soya (TVP, fried in olive oil with minced garlic and fresh ginger, then adding tomato paste, coriander, cumin, chili powder, oregano, and allspice, then simmer in vegetable broth. Add soy sauce to taste. Stir in cilantro. Add a splash of cider vinegar and the juice of 1/2 lemon), curried mango, and curried channa+potatoes
Ommegang Witte (vegan according to Barnivore) and beer-tasting round beer (a Pale Ale… I can’t remember which one) at Pacific Standard trivia night
coffee; gross spicy plantain chips
lunch at Ali’s: veggie roti (roti with channa, potato, pumpkin, spinach, soya, and pepper)
coconut water; tamarind doubles from Ali’s
espresso
dinner at Rosalie’s: tacos (corn tortillas, salsa, black beans, Spanish rice, vegan sour cream, guacamole, lettuce); margarita; Magic Hat Spring Seasonal (vegan according to Barnivore); sip of Dogfish Head Aprihop (vegan according to Barnivore); Sierra Nevada (vegan according to Barnivore); white wine (may not be vegan)
breakfast: shredded wheat with soymilk; coffee; orange juice
lunch: everything bagel with peanut butter; garlic knots with marinara sauce
Trader Joe’s chocolate sandwich cookies
conference leftovers: coffee; fruit salad (honeydew, cantaloupe, strawberry, grapes, kiwi); salad (lettuce, mushrooms, carrots, tomato, vinaigrette)
dinner at B.A.D. Burger: vegan version of waffle insanity (two waffles, tofu scramble, vegan ham, vegan sausage); Wolaver’s Organic IPA (vegan according to Barnivore); Lagunitas A Little Sumpin’ Sumpin’ beer (vegan according to Barnivore)
whiskey and PBR (vegan according to Barnivore) at Mother Mother show
cardboard-y chili plantain chips from the corner store; strawberry Italian ice
breakfast: leftover pasta; coffee; mini bagels with peanut butter
lunch: more mini bagels with peanut butter; leftover sprouted brown rice risotto
dinner: Garden Blend chipotle burrito (with roasted vegetables, black beans, rice, corn, salsa, lettuce); green peas with vegan chipotle parmesan topping; Ipswich IPA (vegan according to Barnivore)
breakfast: toasted everything bagel with Follow Your Heart vegan cream cheese; coffee
lunch: sprouted brown rice risotto
red wine at lab happy hour (may not be vegan)
dinner: sauteed spinach with garlic; spaghetti with marinara sauce and vegan meatballs
breakfast: multigrain squares with soymilk; coffee
lunch: leftover udon with peanut sauce and vegetables; apple slices with peanut butter
Southern Tier unearthly IPA (vegan according to Barnivore)
dinner: more leftover udon with peanut sauce and vegetables; spinach and tofu burrito (pre-made frozen)
bean sprouts; PBR (vegan according to Barnivore); Purely Decadent vanilla bean ice cream, topped with chocolate chips
breakfast: multigrain cereal with soymilk; coffee
lunch from NY Dosas: Special Pondicherry (crepe with potatoes and vegetables, served with sambar soup and coconut chutney); strawberry Kollar Cookies
peanuts and chocolate chips
dinner: udon with peanut sauce, cucumber, red bell pepper, scallions, bean sprouts, and lime (recipe from Veganomicon); Flying Dog Porter (vegan according to Barnivore); Green Flash Brewing Company Barleywine (vegan according to Barnivore… Stacey I think you’d like this!)
Buccaneer bar
Purely Decadent vanilla bean coconut ice cream, topped with vegan chocolate chips
brunch: oatmeal with sea salt; fried plantain; coffee; kale salad
sourdough toast with Earth Balance
peanuts and chocolate chips
dinner: pizza (fresh prepared dough; tomato sauce with herbs and red wine vinegar; Daiya cheese; sauteed jalapeño peppers, garlic, and red onion; sauteed seitan loaf pieces; quartered artichoke hearts); kale salad
Ibarra Mexican hot chocolate
breakfast: toasted onion bagel with Follow Your Heart vegan cream cheese, tomato, and red onion; coffee
spicy marcona almonds
lunch: fried plantain; herbed tofu, fried in sesame oil with black pepper, sea salt, crushed red pepper, garlic powder, and red onions, topped with mole sauce; raw kale salad; sourdough bread
more coffee; PBR
dinner at Palo Santo: tasting menu (vegan version): 1) apple ceviche with lime, red chili paste, cilantro, and red onion; 2) cactus taco with guacamole, radish, and cilantro; 3) butternut squash soup with garbanzo beans, coconut milk, sofrito (tomato-ginger), and green onion garnish; 4) skewer with asparagus, large chunk of green onion, yellow bell pepper, and chimichurri sauce; 5) plantain stew with coconut, sofrito, and green onion; 6) sopes with enoki mushroom, avocado, pinto beans, some green (watercress?), and black and white sesame seeds; 7) thinly shaved chiote with watercress and pomegranate; 7.5) (upon request after the meat option came with yucca), fried yucca with sweet and spicy sauces; 8) shredded apple with pecans palette cleanser; 9) papaya sorbet with papaya chunks; lemon-ginger tea
I also got the wine tasting menu, which was very un-vegan of me. I wrote down the wines and will try to find out if any were or were not definitely vegan, but probably won’t have answers for most of them.
breakfast: Westwood soy yogurt with maple syrup; coffee; free everything bagel
lunch: roasted squash (roasted with Earth Balance and maple syrup)
dinner: vegetarian burrito without cheese from Chipotle (two-for-one deal here through March 6); french fries with cocoa powder and cayenne from Max Brenner’s (waitress was confident that it was just cocoa and cayenne, but it tasted like it had other flavors, so maybe wasn’t vegan)
toasted sourdough bread with Earth Balance; raw kale salad
breakfast: Westwood soy yogurt with maple syrup; coffee
lunch: leftover pumpkin-cashew ricotta-sage casserole; apple with peanut butter
spoonful of Purely Decadent chocolate peanut butter coconut ice cream
dinner: more leftover pumpkin casserole; leftover roasted squash; PBR (vegan according to Barnivore)
herbal tea
breakfast: Westwood soy yogurt with maple syrup; everything bagel with tofu cream cheese; coffee
lunch: Fresh Tofu Inc. La Bella burger; roasted squash (roasted with Earth Balance and maple syrup)
dinner: pumpkin, cashew ricotta, and carmelized onion pasta casserole, topped with sage crumble (recipe in Veganomicon); sauteed broccoli rabe; PBR (vegan according to Barnivore)
breakfast: amaranth flakes with soymilk; coffee
lunch: Fresh Tofu Inc. BBQ bean burger; leftover couscous; leftover roasted beets
herbal tea with agave
peanuts; orange juice; cherry tomatoes; bite of Luna and Larry’s chocolate peanut butter coconut ice cream
dinner: soba noodles, dipped in soy sauce + wasabi + scallions; tempeh fried in sesame oil and soy sauce with garlic, ginger, and red onion; leeks and mushrooms simmered in Earth Balance, with garlic and ginger; orange juice gin and tonic
breakfast: amaranth flakes with soymilk; coffee
lunch: Fresh Tofu Inc. Tofu Crabby Patty burger; purple kale salad
Trader Joe’s sandwich cookie
peanuts; orange juice; spoonful of Luna and Larry’s chocolate peanut butter coconut ice cream
dinner: roasted vegetables (golden beets, chiogga beets, shallots, garlic, jalapeño, olive oil, rosemary, salt, and black pepper); spinach couscous with cilantro (cooked with Earth Balance and Indian spice blend); vegan chicken nuggets with mole sauce
brunch: toasted everything bagel with tofu cream cheese, tomato, and onion from Bergen Bagels; soy latte
peanuts; orange juice
dinner: pizza (vegan whole wheat dough, tomato sauce, Daiya cheese, fried seitan sausage, sauteed onions and garlic, artichoke hearts, mushrooms, cherry tomato, fresh basil); Brooklyn kombucha; raw purple kale salad (massaged purple kale, olive oil, Bragg’s liquid aminos, nutritional yeast, garlic, red onion, cherry tomatoes)
Luna and Larry’s peanut butter chocolate coconut ice cream
brunch: tofu scramble (see recipe on recipes page), with added cilantro and oregano; home fries (same), with added pinto beans and fried plantain chunks; roasted butternut squash; chili sauce and sour cream; espresso
chocolate chips
dinner at Lan Cafe: spring rolls; rice crepes; pho; rice cakes with seitan; tofu curry with noodles; pad thai; curry tofu and vegetables with rice; BYOB Dogfish Head Raison D’Etre (vegan according to Barnivore)
Maker’s Mark plus a sip of another whiskey at White Rabbits (vegan according to Barnivore)
Belgian french fries with ketchup from Cheep’s
Uinta Barley Wine at Burp Castle (vegan according to Barnivore)
breakfast: amaranth flakes with soymilk; Wildwood unsweetened plain soy yogurt with maple syrup; coffee
lunch: leftover Spanish wild rice with plantains and red bell pepper
a couple Trader Joe’s chocolate sandwich cookies; Vegan Treats coconut cream-filled vegan donut (best website ever!)
rice crackers and red wine (may not be vegan) at happy hour
dinner: more leftover Spanish wild rice; Vegan Treats chocolate chip cookie sandwich with vanilla frosting
Four Loco, more red wine (may not be vegan), Bud Light (vegan according to Barnivore), and sip of Woodford Reserve bourbon (vegan according to Barnivore) at Glass’s party
late dinner #2: Ruffles potato chips; vegan chicken nuggets with ketchup; a spoonful of leftover squash risotto
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