breakfast: shredded wheat with soymilk; espresso

lunch: leftover pasta with lentils + tomato sauce + nutritional yeast; leftover sauteed spinach with garlic; half an avocado

dinner #1 at speakeasy bar accessed through Crif Dogs: the “Hummer” veggie dog (hummus plus veggie dog plus vegetables; they said it was vegan but I didn’t press them about the bun); beer

shot of rum, shot of whiskey, and Yuengling (vegan according to Barnivore) at Continental

dinner #2 at Yakitori Taisho: vegetable noodle dish (they would not let me substitute the listed pork for tofu, which I found surprising and disappointing. Also, there was some confusion over my questions about fish and oyster sauce, so in the end I wasn’t confident that it was vegan, but I couldn’t taste any fish sauce); sake (may or may not be vegan)

chocolate brownie almond Purely Decadent coconut ice cream; Spicy Sweet Chili Doritos (these seem to be vegan, but I’ve been meaning to email the company); a bite of a Field Roast veggie sausage

baked lentil crackers with garlic hummus; espresso

brunch at Pepperocino’s: grilled vegetable panino served with roasted potatoes (the waiter said none of it had dairy)

dinner: ful medamas (same recipe that I used before, see recipe section) with lots of fresh lemon and parsley, served with raw carrot sticks and parsley-flax bread (same as my multigrain bread recipe, with 1:3 whole wheat:white flour, with agave instead of maple syrup, and with added thyme, tarragon, fresh parsley, and flax seeds); mango lassi (1.5c mango, 1.5c soy yogurt, and 0.5c soymilk blended in a food processor); Brooklyn Brewery Oktoberfest (vegan according to Barnivore)

Luna and Larry’s cherry amaretto coconut ice cream

breakfast: blueberry clusters cereal with soymilk; coffee

lunch: idly lunch (soup with vegetables, potatoes, and pancakes) from NY Dosas food cart

Twizzlers

dinner at Michael Glass’s: basil corn rice sticks (same recipe I used before.. yum!); sauteed baby bok choy with enoki mushrooms (with garlic, salt, black sesame seeds, and sesame oil); cornmeal-crusted tofu from this recipe; vegan chocolate cake from this recipe (very moist and good); Magic Hat #9 (vegan according to Barnivore); red and dessert wines (may or may not be vegan)

breakfast: shredded wheat and blueberry clusters with soymilk; coffee

lunch from NY Dosas: roti curry, served with salad, coconut chutney, and sambar soup; ginger beer

Skittles; a few Ghirardelli semi-sweet chocolate chips (I’ve found these to be the most readily available vegan semi-sweet chips)

dinner: last-minute Mexican succotash (mixed and sauteed: lima beans, corn, chipotle pepper with adobo sauce, garlic, red onion, sesame oil, fried corn tortilla pieces, a bit of tofutti sour cream, a bit of Earth Balance, and salsa, served with fresh tomato); sauteed kale with garlic, sesame oil, black pepper, and sea salt; Harpoon summer ale from a Bierkraft growler (vegan according to Barnivore); bit of Southern Tier Phin and Matt’s extraordinary ale (vegan according to Barnivore)

breakfast: shredded wheat with soymilk; iced coffee

lunch: sprouted brown rice risotto made by Macro Vegetarian (brown rice, tofu, corn, beans, etc.); dinosaur plum

Skittles at Machete

dinner: peanuts and Cajun fries with ketchup from from Five Guys; stuffed grape leaves from the place across from Mamoun’s

breakfast: shredded wheat with soymilk; iced Gorilla coffee

lunch from Little Atlas Cafe: vegan “chicken” artichoke with guacamole on a multigrain panini; peppermint brownie

Tofutti chocolate cookie crunch ice cream

dinner from Pizza Plus: half a soy cheese pizza (they said it was dairy free, but I was not on the phone and did not clarify that this means without casein. I’ll ask next time); sauteed spinach with olive oil

Southern Tier I.P.A. and Phin and Matt’s beer (vegan according to Barnivore)

brunch: toasted everything bagel with chives Tofutti cream cheese; coffee

dinner at Long Tan: red curry with tofu and rice (the waiter said the yellow and green curries have fish in them but the red is okay); vegetarian pad thai specifying no fish sauce

chocolate soy gelato from place around the corner

brunch: slice of mango; spoonful of Tofutti chocolate ice cream; toasted everything bagel with tofu cream cheese, tomato, and onion from A.R.E.A. Bagels; iced Gorilla coffee

Prosecco (may or may not be vegan) to celebrate Panorama win; pretzels, carrot sticks, and cucumbers with hummus

dinner: grilled flat bread with roasted potatoes, roasted peppers, vegan cheese, and roasted eggplant; pasta with marinara sauce; red wine (may or may not be vegan)

vodka watermelon; sip of sherry; vegan raspberry dump cake

breakfast: shredded wheat with soymilk; coffee

lunch: roti from Ali’s Roti Shop

dinner at Panorama: doubles from Ali’s Roti Shop; corn on the cob

Corona, JOOSE, and Maker’s Mark whiskey (after playing!)

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

lunch: vegan ginger chicken sandwich from Atlas Cafe

peanut butter bomb brownie made by Vegan Treats

dinner: sandwich with spinach, tomato, and Tofurkey slices

Skittles

3am snack: second half of the vegan ginger chicken sandwich

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

grapes

dinner: wild rice soup (bouillon, onion, celery, wild rice, red pepper flakes, black pepper; carrot and red potato; black pepper, garlic, ginger, olive oil, thyme, rosemary; veggie sausage fried in canola oil with garlic; parsley, scallions; I’ll add a better recipe soon, Stacey); JOOSE

beer at Pacific Standard Trivia Night: Weyerbacher Imperial Pumpkin Ale (vegan according to Barnivore); an I.P.A. (I can’t remember the brand!); a beer for the beer tasting trivia that I also can’t remember