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

lunch: avocado with balsamic vinaigrette dressing; apple

Skittles

dinner: leftovers of Michael’s agave udon with tofu dish; raw spinach salad with tomato, avocado, olive oil, Bragg’s, and nutritional yeast; toast with Vegenaise and nutritional yeast; cider from Dan’s party

breakfast: soy yogurt; coffee

lunch: avocado with balsamic vinaigrette dressing; apple; bread

snacks at worm meeting: Skittles; stuffed grape leaves; vegan salt and vinegar chips; carrots; grapes; McSorley’s Irish Pale Ale (vegan according to Barnivore); Pilsner Urquell (vegan according to Barnivore)

dinner take-out from Lin’s Garden:: General Tso’s tofu with broccoli and sauteed string beans, with white rice; cider from Dan’s; homebrewed lambic

AM Oreos

at bakery of Montpelier culinary institute: espresso

in car, snacks from Montpelier Co-op: blackberry-almond muffin; Mantu hot pocket with veggies and potatoes; “tempeh of the sea” (fake tuna)

also in car: multigrain bread from Montpelier bakery; more Oreos

breakfast: olive bread with leeks and garlic; tomato on toast; coffee

snacks in garden: raw kale, tomato

at Johnson Fair: maple candy

potato chips throughout day, some with leeks; leftover peanut noodles; half a beer before going to Montpelier

dinner at Dan/Adrian’s house in Montpelier: corn and flour tortilla burritos with refried black beans, tofu, cilantro, lime, tomato, peppers, Sriracha, and Trader Joe’s jalapeño salsa; Rock Art barley wine and golden ale (may or may not be vegan); PBR; soymilk with double stuf Oreos or fake Oreos

bread with bananas

while apple picking: apples

at Farmer’s Market: maple syrup samples and maple syrup candy

breakfast/lunch at Dan’s house: bread with combinations of garlic, tomato, and avocado; home fries with ketchup; hazelnut coffee; orange juice; almonds

at Dorigan’s cider party: peanut noodles; couscous salad (with tomato, parsley, paprika, cumin, olive oil, cider vinegar, soy sauce, and almonds); vegan vegetable pizza made in outdoor pizza oven; cracked black pepper chips; cauliflower with hummus; hard cider; margarita; Wolaver’s Organic beer (vegan according to Barnivore) and Magic Hat Seasonal Ale (vegan according to Barnivore)

back at Dan’s house: more beer; Irish coffee

We’re not alcoholics.

breakfast: toast with strawberry-peach sauce; coffee from Oren’s Daily Roast

lunch: peanut butter and jelly sandwich

in car to Vermont: another peanut butter and jelly sandwich; more bread with peanut butter; coffee; almonds; collard green salad from Stacey; Oreos

at Dan’s house: Rock Art beer (may or may not be vegan); whiskey; veggie chili; part of a pickle

breakfast: either toast with peach-strawberry sauce or shredded wheat with soymilk (can’t remember!); espresso at Think Coffee

lunch: leftover spaghetti and meatballs

dinner before Belle and Sebastian: more spaghetti leftovers and leftover dumplings; peanut butter plus peach-strawberry sauce sandwich on subway

Skittles

dinner after concert: the last of the spaghetti leftovers; mint chocolate chip coconut ice cream

breakfast: everything bagel with tofu cream cheese, tomato, and onion from A.R.E.A. Bagels

lunch: vegan dumplings from Space Market by Macro Vegetarian. Eh.

dinner: spaghetti and meatballs with Daiya vegan cheese, cooked by Michael (the meatballs used Lightlife Gimme Lean sausage); sauteed spinach

I don’t remember what I ate! I need to dig up my notes!

breakfast: coffee from Oren’s Daily Roast; maybe I ate some cereal or a bagel before my passport appointment? Can’t remember…

I can’t remember what I had for lunch… I will try to find some evidence.

dinner cooked by Dan and Adrian at Elizabeth’s: black bean sweet potato enchiladas; beer (Heineken I think?); red wine (may or may not be vegan); spinach and field green salad with maple syrup dressing

Budweiser at bar

brunch at Asylum: vegan chili cheese fries; coffee; a bit of Michael and Stacey’s vegan huevos rancheros

on bus: leftovers from Asylum

something else on bus?

breakfast: bagel with tofutti; coffee from Heller’s

tailgating: half a peanut butter sandwich; a peach; Busch’s beer. Also some coffee mixed with beer, 50:50.

at Virgin Mobile FreeFest: cheap rum mixed with Pepsi; sweet potato french fries and regular french fries with ketchup and mustard; whiskey from a flask

another peach on the way home

dinner: half a bagel (part of it with horseradish hummus and part with earth balance)

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

more coffee, from Oren’s Daily Roast

Twizzlers

lunch: leftover vegan chipotle mac ‘n’ cheese with collards (endless!)

dinner: eggplant-squash burrito with black beans, rice, and vegan cheese

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

lunch: peanut butter and jelly on rye; leftover mac ‘n’ cheese

snacks at lab meeting: Twizzlers, orange and pineapple slices, pita with red pepper hummus

dinner: tofu noodles in shiitake mushroom and jalapeño broth; sauteed spinach with garlic; pita chips with melted Daiya cheese; Stone Brewery Old Guardian Barley Wine (vegan according to Barnivore; also according to Barnivore, the head brewer of nine years was vegan!)

mint chocolate Purely Decadent coconut ice cream

breakfast: shredded wheat with soymilk; coffee

lunch: leftover vegan chipotle mac ‘n’ cheese with collards

dinner: peanut butter and jelly sandwich

Crazy Core Skittles

Blue Moon (vegan according to Barnivore) in a can at Pavement concert

at Amber restaurant: vegetable dumplings, miso soup, and pancakes with curry sauce (all supposedly free of eggs, dairy, and fish sauce)

breakfast: shredded wheat with soymilk; coffee

lunch: leftover vegan chipotle mac ‘n’ cheese and collards

Skittles

dinner: more leftover vegan chipotle mac ‘n’ cheese with collards; pita chips with tomatillo-jalapeño salsa

vanilla soy yogurt with chocolate chips

breakfast: shredded wheat with soymilk; coffee

lunch: peanut butter and jelly sandwich; plaintains sauteed in Earth Balance

Boston chocolate chip vegan cookie; pita chips

dinner: vegan chipotle mac ‘n’ cheese (recipe from Veganomicon, with added chipotle and adobo sauce), some made with collards; sauteed collards with garlic; Nectar IPA (may or may not be vegan)

brunch: lemon cornmeal pancakes (same recipe as I have posted in the recipes section, but I added 1/4 c soy yogurt, 1/4 c flour, 1/4 c corn meal, and 1/4 c soymilk) with fresh blueberry syrup (I simply put a pint of blueberries in a stick-free pan and heated, covered, with frequent stirring, until it was a chunky syrup) and tomatillo-jalapeño sauce (similar to the blueberries, I heated about 6 tomatillos and 2 halved jalapeños with seeds removed in a non-oiled stick-free pan on low heat until they were all browned and the tomatillos were very soft and starting to break, then I added 4 cloves of garlic cut into big chunks and cooked a few more minutes, then put all this in a food processor with salt and the juice of one lime); coffee

dinner at Michael’s parents’ house: Dogfish Head 90-Minute IPA; raspberry champagne cocktail; almonds; raw veggies; piece of vegan cheese; vegan macaroni and cheese with apple crisps; vegan mushroom turnovers; sweet potato and regular french fries; seitan piccata (recipe here); salad; red wine (may or may not be vegan)

vodka at The Ice Cage (at Mehanata); PBR at Welcome To The Johnsons