breakfast: shredded wheat with soymilk; coffee

lunch: leftover plantain stew; leftover Pizza Plus pizza; apple with peanut butter

rice crackers; Crazy Core Skittles

dinner: pasta with marinara sauce and vegan Parmesan; romaine salad with kidney beans, macadamia nuts, and dressing (olive oil, white wine vinegar, mustard, lemon, salt, and pepper); PBR

breakfast: shredded wheat with soymilk; coffee

lunch: leftover roasted vegetables; leftover Pizza Plus pizza

almonds covered in dark chocolate and sea salt

dinner: kale salad; marinated tofu and chipotle tomato sauce with brown rice

breakfast: amaranth flakes with soymilk; coffee

lunch: leftover plantain stew with rice; roasted vegetables (beets, sweet potatoes, collards, etc.)

coffee from Oren’s Daily Roast

lab celebration: red wine (may not be vegan); Thai chili lime cashews; dark chocolate almonds with sea salt

dinner from Pizza Plus: pizza with vegan cheese, garlic, and fresh basil; sauteed spinach

EKU 28 from Julie’s beer-of-the-month club (may not be vegan); PBR (vegan according to Barnivore)

breakfast: amaranth flakes with soymilk; Gorilla coffee

lunch: pre-packaged vegan “chicken” lo mein (mistake…); garlic knots with marinara sauce; apple juice

Thai chili and lime cashews; dark-chocolate-covered almond with sea salt

dinner: plantain stew (see recipes section) with jasmine rice; sauteed spinach with garlic

PBR while playing Farkel

brunch: espresso; oatmeal with sea salt, walnuts, and lemon-coated apple pieces

dark chocolate with quinoa

toast with Vegenaise and nutritional yeast

take-out from Lin’s Garden: tofu and broccoli with brown rice; fortune cookie

beers/tastes at Pacific Standard trivia night: Espresso Ale; Dogfish Head 60-Minute I.P.A.; Speakeasy White Lightning

PBR

snow day brunch: salty oatmeal (inspired by Honey); coffee

dark chocolate with quinoa

leftover quinoa salad

dinner: kale salad; Thai eggplant, basil, and seitan with white rice; herbal tea

toast with Earth Balance and nutritional yeast

breakfast from Brownstone Bagels: toasted everything bagel with tofu cream cheese, onion, and tomato; coffee

lunch: avocado with Goddess dressing; Thai chili lime cashews; Korova cookies

more Korova cookies; Trader Joe’s Mission Street I.P.A.

dinner: white bean sherry soup from Moosewood; sauteed spinach with garlic; table water crackers with Tofutti American-style “cheese”

Luna and Larry’s dark chocolate coconut ice cream

breakfast: coffee from Oren’s Daily Roast

lunch: leftover orzo pasta

dinner from ‘Cesca: bread with olive oil, garlic, and tomato; ribbolita (a tuscan bean, cavolo nero/black kale, & bread stew) without cheese; whole wheat pasta with eggplant and tomato; red wine (may not be vegan); dessert port (may not be vegan); peach sorbet

Budweiser at Wye Oak concert

coffee from Oren’s Daily Roast

lunch: leftover pasta with marinara sauce and seitan-veggie protein meatballs; leftover raw kale salad; leftover curdito

Korova cookies; peanuts

dinner: tri-color orzo with pesto (walnuts+basil+parsley+garlic+onion+lemon+olive oil+salt+pepper) and vegan Parmesan; leftover sweet potato and apple soup; Mission Street IPA

Luna and Larry’s dark chocolate coconut ice cream; tastes of French beer and German beer from Julie’s beer-of-the-month club (may not be vegan)

brunch: nachos (tortilla chips with Daiya vegan cheese, leftover Latin tomato sauce, refried beans, and avocado); soy latte

Korova cookies from Paris Sweets: Great Desserts From the City’s Best Pastry Shops by Dorie Greenspan, substituting Earth Balance for butter

dinner: kale salad (raw massaged kale with onion, garlic, olive oil, Bragg’s liquid aminos, and nutritional yeast); pasta with marinara sauce, vegan parmesan, and meatballs made out of Lightlife Smart Ground (veggie protein crumbles) + Daiya vegan cheese + bread crumbs + wheat gluten + corn starch + water + olive oil + parsley + salt + pepper + onion, coated in flour, then fried in olive oil

dark chocolate Purely Decadent coconut ice cream; espresso

brunch: plantain stew over jasmine rice (click for the recipe); Dogfish Head Shelter Pale Ale

entree

• 2 c jasmine rice

• 3 ripe yellow plantains
• ~2 T Earth Balance
• ~2 T canola oil

• ~2 tsp olive oil
• 1 yellow onion, chopped
• ~5 cloves garlic, chopped (since they stew for a while, you don’t have to mince them very small)
• 15oz canned chickpeas, drained and rinsed
• 28oz can diced tomatoes (I used Muir Glen Fire-Roasted)
• oregano to taste (~1 tsp?)
• cumin to taste (~1/2 tsp?)
• coriander (~1 tsp?)
• red pepper flakes (~1/2 tsp?)
• chili powder (~1/2 tsp?)
• salt and pepper to taste
• 15oz can coconut milk
• 1/2 c (or more) cilantro
• juice of 1/2 lime (use the other half for wedges to serve)

Cook rice according to directions.

Peel and halve the plantains. Fry over medium-high heat in the Earth Balance and canola oil, flipping once, for about 3 minutes on each side (you should not cook the plantains all the way through, as they will cook more in the stew). Remove, dab off excess oil, and cut into ~1 inch chunks.

Saute the onion in the olive oil on medium heat. After a couple minutes, add the garlic. After a couple more minutes, add the plantains, chickpeas, and tomatoes (including the juice). Add the spices to taste. Once you think it tastes good, cover and reduce heat to low. Simmer for 15-30 minutes, stirring occasionally. The more you simmer, the tastier it gets (but don’t simmer so long that the plantains totally disintegrate). Taste again, adding more spices if desired. Add the coconut milk, raise heat to bring to a boil, and then reduce heat to low again and cover. Simmer for 10-20 more minutes. Then stir in the cilantro and lime, and turn off heat.

Serve over the rice with extra cilantro and lime wedges. Serves 4 good eaters, or 8 wimpy eaters.

dinner: more of the same (stewed plantains over jasmine rice)

snacks at Marco’s party: Magic Hat #9 (vegan according to Barnivore); Heineken (vegan according to Barnivore); baby carrots; green grapes; vegan couscous salad; potato chips

french fries with hot sauce and ketchup, plus a sweet potato fry, at 5th Avenue Diner

special chocolate chip cookie

breakfast: shredded wheat with soymilk; coffee

lunch: leftover peanut butter pesto over linguine; leftover bok choy with cashews; leftover curdito

more leftover peanut butter pesto

dinner at Palo Santo: vegan version of black bean appetizer; stewed plantains (specifying vegan and without butter); Brooklyn Brewery Black Ops (probably vegan according to Barnivore, although their responses don’t mention honey, which I know has been used in some of their recent beers, like the Brooklyn Local #2); Dante’s Tannat red wine (may not be vegan)

breakfast: banana; shredded wheat with soymilk; coffee

lunch: leftover curdito; leftover mixed rice with vegetables, with leftover tomato sauce; apple with peanut butter

chili lime cashews

dinner: sauteed bok choy with mushroom “oyster” sauce and cashews; peanut butter pesto over linguine from Robin Robertson’s Peanut Butter Planet

Victory Golden Monday beer

breakfast: shredded wheat with soymilk; coffee

lunch: leftover curdito; leftover plantain and black bean pupusa fillings with tomato sauce

Trader Joe’s Thai lime and chili cashews

herbal tea

dinner: leftover curried chickpea peanut butter stew with green onions over rice stir fry (brown rice, wild rice, red bell pepper, red onion, garlic, button mushroom, red pepper flakes, olive and sesame oils, salt and pepper, cilantro); Trader Joe’s Mission St. IPA (vegan according to Barnivore)

dark chocolate quinoa bar; Victory Golden Monday (vegan according to Barnivore)

breakfast: shredded wheat with soymilk; coffee from Oren’s Daily Roast

lunch: brown rice risotto with tofu and sun-dried tomatoes from Space Market

vegan American cheese slices; many tastes while cooking dinner

chai tea with soymilk and agave

dinner: black bean and plantain pupusas with tomato sauce, curtido, and Daiya vegan cheese (all recipes from Viva Vegan!); Dogfish Head Raison D’Etre

breakfast: beer pancakes with apple butter, Aunt Jemima’s syrup, huckleberry syrup, Earth Balance, and strawberry slices; fruit salad; coffee

lunch: leftover lasagna; tortilla chips with hummus and salsas

leftover chocolate cake with Purely Decadent cherry nirvana coconut ice cream

dinner: more leftover lasagna; cheesy garlic bread

Dogfish Head 60-Minute I.P.A. (vegan according to Barnivore); Saranac Caramel Porter (vegan according to Barnivore)

s’mores (vegan graham crackers, vegan marshmallows, and dark chocolate) made in Shelley’s fireplace