soy latte

brunch?: saag paneer with brown rice (recipe, including homemade vegan paneer cheese, from Veganize It, Don’t Criticize It); Tecate

green tea coconut+nut-based ice cream (1.75c coconut: 1.25c nut-based MimicCreme in lieu of soy; otherwise followed the recipe from The Vegan Scoop)

dinner/snacks from D’Ital Shak (all-vegan, 24-hour): jerk tofu patty; fake BBQ pork/chicken/?; cheesy potato pie; fried rice

leftover saag paneer; more green tea coconut+nut-based ice cream; Stacey’s raw kale salad

soy latte

brunch at kate’s joint: onion rings with Cajun bean dip; black coffee plus coffee with soy milk; vegan Bloody Mary; vegan cinnamon french toast topped with caramelized apples; sweet potato hash (yams topped with collards, fakin’ bacon, vegan cheddar cheese, and tofu scramble)

cookies ‘n’ cream cashew-based ice cream in a sugar cone (plus tastes of coffee and cinnamon ice creams) from Lula’s Sweet Apothecary

dinner at John’s of 12th St, ordered off their vegan menu option (view): bruschetta (grilled garlic bread with avocado, basil and tomatoes); vegan garlic bread; Seitan Alla Rosa (amazing seitan with artichokes and fire-roasted peppers in marsala wine mushroom sauce), served with spaghetti with marinara sauce; tomato, spinach and tofu ravioli in fresh tomato basil sauce

leftover beers from last night’s tasting: harpoon grateful harvest cranberry ale (vegan according to their website); Smuttynose Robust Porter (vegan according to Barnivore); Rouge Shakespeare Oatmeal Stout (vegan according toe Barnivore); Crispin light hard apple cider (vegan according to Barnivore) mixed with Lindemans peche “peach” lambic (vegan according to Barnivore); Tecate

rest of the peanut butter bomb by Vegan Treats; Jokerz Buccaneer all natural candy bar (tastes like a 3 Musketeers bar, my favorite candy before I was vegan… thank you Stacey!)

coffee

breakfast from A.R.E.A. bagels: Honey and I shared an everything bagel with scallion tofu cream cheese, onion and tomato

lunch at Red Bamboo: pineapple seafood fried rice (soy fish, scallops, crab, shrimp, red and yellow peppers and white rice); creole soul chicken (panko-breaded soy chicken with rosemary and Cajun seasoning served with sweet corn mashed potatoes, steamed carrots, yellow squash, zucchini, and mushroom gravy)

dessert at Lula’s Sweet Apothecary: an ice cream sundae – 1 scoop of earth worm (chocolate cashew-based ice cream, with crumbled cookies and gummy worms), 1 scoop of soft serve cake batter ice cream (soy-based), hot fudge, coconut whipped cream, and extra gummy worms

snack: a taste of a peanut butter bomb by Vegan Treats (we bought it at Atlas Cafe)

Dr-Cow blue-green cashew cheese and WayFare hickory-smoked cheddar spread with Carr’s table water crackers; a regretted bite of perhaps stale Ryvita sesame rye crackers

dinner: green tea soba noodles (that have been in my cabinet for like a year, anticipating making them with Stacey) with soy sauce, wasabi, and scallions; miso soup (same recipe as before but with just 1/4 the bouillon concentration on the box, more dried shiitakes, and only 5T instead of 6T of miso); bok choy with red pepper flakes, sesame oil, salt, and pepper

beer tasting! Smuttynose Robust Porter (vegan according to barnivore); Peak Organic Maple Oat Ale (vegan- see company responses about vegan products); Harpoon Grateful Harvest Cranberry Ale (vegan according to their website); Crispin Light Hard Cider (vegan according to barnivore); Dogfish Head Saison deu Buff (Parsley, Sage, Rosemary, & Thyme) (vegan- see company responses about vegan products); Rogue Shakespeare Oatmeal Stout (vegan according toe barnivore); Lindeman’s Peche (Peach) Lambic (vegan according to barnivore); our homebrew lambic (vegan!)

breakfast: Health Valley Organic golden flax cereal with soymilk; coffee

lunch: leftover orzo-chard-lentil soup

whiskey at The Continental to celebrate the last stamps

dinner during Puppet Playlist at The Tank: potato and pea shoot sandwich (delivered); Brooklyn Brewery Pilsner (vegan according to Barnivore)

breakfast: Health Valley Organic golden flax cereal with soymilk; coffee

lunch: leftover orzo-chard-lentil soup; Cajun fries and peanuts from Five Guys

vegan chocolate cake/bread from the Union Square Farmers’ Market (thanks Miyeko!)

dinner: Field Roast chipotle soy sausage; leftover orzo-chard-lentil soup; orange juice

did not eat the piece of toast that almost caught on fire and set off the fire alarm

breakfast: Health Valley Organic golden flax cereal with soymilk; coffee

vegan chocolate chip scone from Whole Foods (vegan lab meeting option)

lunch: leftover orzo-chard-lentil soup; toast with Earth Balance

Nerds, Smarties, and coffee (thanks Eliana!)

dinner: Boca chicken patty; toast with Earth Balance; leftover orzo-chard-lentil soup; orange juice

breakfast: Health Valley Organic golden flax cereal with soymilk; coffee

lunch: leftover lentil-orzo-chard soup; multigrain toast with Earth Balance

dinner: mashed potatoes (red potatoes mashed with sauteed garlic, Earth Balance, soymilk, salt, and pepper); Field Roast Mexican chipotle vegan sausage; leftover orzo-chard-lentil soup; toast with Earth Balance; Harvey Wallbanger (orange juice plus vodka plus galliano)

last of the Mi-Del vanilla snaps

breakfast: cornmeal waffles (inaugurating the waffle iron I bought when you were here, Stacey!) with lime, cumin, and nutmeg; red eye (espresso in coffee) at Brooklyn Lyceum while watching NY marathon

(mix white flour, baking powder, baking soda, salt, yellow corn meal, and spices; add soymilk, canola oil, maple syrup, lime juice. for egg replacer: corn starch whisked with soymilk, then apple cider vinegar to curdle).

lunch at The V-Spot: tofu scramble with tempeh bacon, whole wheat toast, and homefries with ketchup and hot sauce

dinner: lentil, chard, and orzo soup (recipe from Vegan Planet, adding jalapeño peppers, hot sauce, apple cider vinegar, shiitake broth, Old Bay, and sage); multigrain toast with Earth Balance; Boca soy chicken patty; red wine (may not be vegan)

breakfast: Health Valley Organic oat bran flakes cereal with soymilk; coffee

salted corn nuts

lunch: toasted everything bagel with Tofutti, tomato, and onion from A.R.E.A. Bagels

dinner/snacks at Julie’s Game Night: veganified rice and beans with olives (yum… her mom is going to teach me how to make this later..); Twizzlers; hummus (several varieties, including chipotle) with carrot sticks and pita; raspberries; pineapple; Heineken; rum with Pepsi

leftover Halloween Skittles

breakfast: Health Valley Organic oat bran flakes cereal with soymilk; espresso

lunch: leftover macaroni and “cheese” with chard

“dinner” from Five Guys: Cajun fries with ketchup; peanuts

a lowlife (Miller High Life and whiskey) plus a Yuengling at The Charleston; PBR at East River Bar

Spicy Sweet Chili Doritos; almonds; salted corn nuts

a very salty day.

breakfast: Health Valley Organic oat bran flakes cereal (dry.. out of soymilk); coffee

lunch: more leftover mac and “cheese” with chard

dinner: more leftover mac and “cheese” with chard; additional sauteed chard with maple syrup; Budweiser

Mi-Del vanilla snaps; Luna and Larry’s cappuccino coconut ice cream; sip of fancy beer we gave our housemate for her birthday (may not be vegan)

breakfast: toasted everything bagel with tofutti cream cheese, onion, and tomato from A.R.E.A. Bagels; coffee

lunch: leftover macaroni and “cheese” with chard; leftover fried plantains

dinner: more leftover mac and “cheese” with chard; raw chard on the side; Budweiser

leftover Halloween Skittles; Luna and Larry’s cappuccino coconut ice cream

breakfast: shredded wheat with soymilk; coffee

lunch: leftover coconut rice with leftover veggie stir fry

leftover Halloween candy: Skittles

dinner: vegan macaroni and cheese (to the recipe from Robin Robertson’s 1,000 Vegan Recipes I added a pack of tofu, a pack of Lightlife’s Smart Ground veggie crumbles, 2 minced chipotle peppers in adobo sauce, 4 cloves of garlic, and half of a huge bunch of swiss chard, chopped small. I basically just tossed all of this in, plus sauteed the garlic with the onion.); plantains fried in Earth Balance

breakfast: toasted oat bread with Earth Balance; coffee

lunch: leftover roasted beets/potatoes/veggies; oat bread

more Halloween candy: Skittles, Swedish Fish, a dum-dum, Nerds

stuffed grape leaves

dinner: coconut rice, veggies (red bell pepper, mushroom, etc); Gulden Draak beer

beer at Union Hall

breakfast: toasted everything bagel with Tofutti cream cheese, onion, and tomato from A.R.E.A. Bagels; iced Gorilla coffee

vegan candy while handing it to trick-or-treaters: Skittles, Sour Patch Kids, Swedish Fish, and Nerds

Dogfish Head Raison D’Etre; Smoked Porter

dinner: leftover couscous; roasted beets, green beans, celery, garlic, carrots, and red potatoes in olive oil with dill, thyme, tarragon, bay leaves, red pepper flakes, black pepper, and sea salt, with beet greens and fresh basil added towards the end (45 minutes at 400F for most the veggies, then 15 more minutes with the greens)

a bit of the homebrew while releasing air from the over-carbonated bottles

brunch: couscous+tofu+collards stir fry; rice crackers with Tofurkey Italian sausage and hickory-smoked cheddar-style spread by WayFare; coffee

stuffed grape leaves

Skittles

dinner from Lan Cafe (vegetarian Vietnamese restaurant; the waitress said everything is vegan): grilled lemongrass seitan on rice vermicelli with cucumber, shredded lettuce, fresh aromatic herbs, bean sprouts carrots, roasted peanuts, shallots; vegetarian ham & tofu sauteed with broccoli, mushroom, tomatoes, carrots, onion; BYOB Dogfish Head Raison D’Etre

breakfast: shredded wheat with soymilk; espresso

lunch: leftover fried wild rice and tempeh+green bean stir fry

iced gingerbread Clif bar

stuffed grape leaves

dinner from Chipotle: vegetarian burrito with cilantro rice, black beans, grilled veggies, corn+tomato salsas, guacamole, and lettuce

JOOSE, a shot of tequila with lime, part of a beer, and popcorn before and during The Room

brunch: everything bagel with scallion tofu cream cheese, tomato, and onion from A.R.E.A. Bagels; coffee

coffee and vegan chocolate cupcake with Halloween sprinkles from think coffee

dinner: fried wild rice (sauteed red onion+garlic+polano pepper+red bell pepper in Earth Balance plus sesame oil; then added already-cooked wild rice; added black pepper, tamari, and sea salt), served with avocado to mash in as a replacement to egg; tempeh and green bean stir fry (with sesame oil, hot chili oil, vegetarian oyster sauce, tamari, Bragg’s liquid aminos, black pepper, sea salt, black sesame seeds); Tröegs Dead Reckoning porter (vegan according to Barnivore)

breakfast: shredded wheat with soymilk; coffee

lunch: leftover pasta with olive oil, salt, pepper, tomato sauce, and nutritional yeast; peanut toffee buzz Clif bar

vegan chocolate cookies and dark-chocolate-covered almonds with sea salt from Trader Joe’s

soy cappuccino from think coffee

dinner: falafel sandwich and stuffed grape leaves from Mamoun’s; whiskey on the rocks

breakfast: shredded wheat with soymilk; coffee

lunch: triple-decker peanut butter and jelly sandwich

at Pan-NYU worm meeting: Trader Joe’s flaxseed veggie chips with hummus and salsa; grapes; vegan chocolate cookies; Blue Moon; Anchor Steam Ale

dinner: pasta with leftover tomato sauce from fondue, nutritional yeast, olive oil, salt, and pepper; sauteed baby bella mushrooms

ice cream sandwich with Back To Nature vanilla cookies with Luna and Larry’s vanilla coconut ice cream; Stone Old Guardian beer