breakfast: coffee; whole wheat pita and jalapeño hummus

lunch: whole wheat pita, half a tomato, and jalapeño hummus

airport Skittles and coffee-flavored frappuccino from Starbucks (may or may not be vegan; after much confusion and thinking that I established that it was just espresso and soymilk and ice, I saw the barista add two flavor shots. At that point, she had already started making the drink with regular milk (which I owe to the confusion caused by me trying to clarify if it was vegan in a very inefficient way), dumped it, and started over, so I had already wasted the equivalent of one non-vegan frappuccino. So even if this flavor is vegan, I think this is sort of a vegan fail.

dinner: leftover pasta with marinara sauce and sauteed seitan plus vegetables

Luden wild cherry throat drops

2nd dinner at Marcy’s: corn chowder; roasted beets; chocolate chip cookie dough (yum!)

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

lunch: half a tomato and whole wheat pita with jalapeño hummus; a pluot

Anchor Liberty Ale (vegan according to Barnivore); Mexican hot chocolate snickerdoodle cookie

dinner: multigrain pasta with marinara sauce, topped with homemade seitan sauteed with onion, garlic, corn, and spices. This reminded me of something that would be good to eat on a bike trip.

breakfast: shredded wheat with soymilk; coffee

lunch from NY Dosas: masala potato dosa, served with coconut chutney and sambar soup

corn tortilla chips; Mexican Hot Chocolate Snickerdoodle Cookies; a bit of chocolate Purely Decadent peanut butter swirl coconut ice cream

dinner: chocolate milk; romaine lettuce with simple mustard dressing (stone-ground mustard, apple cider vinegar, olive oil, and Bragg’s liquid aminos, all to taste), topped with homemade seitan sauteed with garlic, ginger, and Berebere spice mix; chipotle mac ‘n’ cheese

I’m not going to post the recipe for this yet because I didn’t measure anything and used some pre-made vegan cheese (Vegan rella) instead of making it entirely from scratch. The whole meal, chipotle in particular, was meant to cover up the taste of this cheese. I didn’t like it on its own, but something about it made me think it could be made to resemble Kraft mac ‘n’ cheese, which for some reason I thought was worth imitating.

So I mixed the cheese with: soymilk, nutritional yeast, stone-ground mustard, fresh lemon juice, Earth Balance, Bragg’s, bread crumbs, adobo sauce from canned chipotle peppers, and Mexican chili powder. I tossed the pasta with the sauce, topped with olive-oil-coated bread crumbs, and baked at 400F for about 20-30 minutes. It turned out surprisingly good, I think largely because of the chipotle taste. I’ll try it without the commercial cheese and with measuring next time so I can post a recipe.

breakfast: shredded wheat with soymilk; coffee

lunch at Patsy’s: spaghetti al pomodoro; salad with lettuce, carrots, tomato, olives, olive oil, and vinegar

dinner: leftover potato and red lentil seitan curry with romaine lettuce; potato chips

PBR at Mercury Lounge

Mexican Hot Chocolate Snickerdoodle cookie dough and cookies

breakfast: toasted everything bagel with Tofutti cream cheese and fresh garden tomato; blueberries; coffee

lunch: Trader Joe’s masala veggie burger with melted vegan cheese, lettuce, tomato, homemade pickle and pickled onion, ketchup, and jalapeño Tabasco on bread

dinner: lentil-rice Dosas (followed this recipe but did not let it ferment overnight) and romaine lettuce with Aloo Masala (from this recipe) and seitan red lentil curry (I first prepared homemade seitan by mixing about 1.5c wheat gluten: 1.25c water, kneading, then boiling in vegetable broth+soy sauce+bay leaves+olive oil for about an hour. While that boiled, I started cooking red lentils (just covering in water then simmering until soft, adding more water if necessary); when they were done, I stirred tomato paste into the lentils. Separately, I sauteed onion in olive oil, then after a couple minutes added lemongrass, garlic, ginger, berebere spice mix, turmeric, cumin, coriander, cayenne, and salt. After a couple more minutes, I added fresh tomato, then after a few more minutes added the lentil/tomato paste mixture. Finally, I added coconut milk, cilantro, and chopped up seitan.)

Anchor Liberty Ale (vegan according to Barnivore) while watching Soylent Green; chocolate soymilk

cookie dough while making Mexican Hot Chocolate Snickerdoodle cookies (didn’t bake cookies yet)

“brunch”: espresso; Spicy Sweet Chili Doritos (yeah.)

peach and strawberry chunks while chopping fruit for beer-brewing (beer subsequently exploded out of 6-gallon jug, fruit hitting ceiling)

homemade pickles and onions, roasted peppers, vegan cheese, and tomatoes on rice crackers; blueberry mojitos

dinner at Japan Inn: agedofu with no bonito; eggplant appetizer with no bonito; miso soup; avocado roll, shiitake mushroom roll, and vegetable spring roll, all with soy sauce; Sapporo (vegan according to Barnivore). I’m starting to wonder if the spring roll has eggs in it; I thought I asked once but it tasted suspicious. They also previously said they use vegetable-based broth for the miso soup, agedofu, etc., but it’s worth asking again, especially about the eggplant dish.

breakfast from Think Coffee: toasted everything bagel with Tofutti cream cheese and sprouts; double espresso

lunch: spinach noodles with tofu and vegetables (by Macro Vegetarian)

snacks at going-away party for co-worker: tortilla chips with salsa, mango guacamole, and tomato+corn guacamole; cherries; Double Stuf Oreos; Labatt Blue (vegan according to Barnivore); Corona (vegan according to Barnivore)

The vegan fail was that I bought tortilla chips to the party but I was not the person who put out the food, so when I saw a bowl of tortilla chips, I assumed they were the ones I brought. So I started eating those with a salsa, and then after a few chips someone said, “I love these Tostidos Hint-of-Lime chips!”, which aren’t vegan, and which had filled the bowl instead of my chips. Oops.

dinner: leftover spinach noodles; Doritos Spicy Sweet Chili chips (I believe the only vegan Doritos?)

Magic Hat #9 (vegan according to Barnivore) at Fang Banger (with Norah Jones!) show

breakfast: shredded wheat with soymilk; espresso

iced coffee from Oren’s Daily Roast

lunch from Vegetarian’s Paradise 2: half of fried “chicken” with french fries, ketchup, and sweet sauce; half of tofu pad thai

dinner: leftover pasta with marinara sauce and nutritional yeast

vodka gimlets and beer at open bar; roasted vegetables (artichoke heart, peppers, zucchini, squash, etc) and dried apricot. These were at a party for people who work with start-up companies, venture capital, business, etc. The only food at the party was a grilled vegetable platter (no cheese) and a fruit platter with only a bit of cheese on it. I have never seen such vegan-friendly catering at an event that it not oriented towards vegans. Unfortunately, I did hear several people complain about the food, but I am still impressed.

pinto and rice burrito

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

lunch: leftover pasta with marinara sauce and nutritional yeast

dinner from Atlas Cafe: vegan steak Cubano sandwich; half a mint brownie made by Vegan Treats

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

lunch: leftover beans and sauteed collards with tortillas, salsa, fresh lime, and vegan sour cream

white nectarine

dinner: sauteed spinach with green onion, garlic, sea salt, and olive oil; pasta, some with marinara sauce, and some with melted Vegan-rella cheddar, Earth Balance, and nutritional yeast (Vegan-rella was not my favorite vegan cheese, but it tasted okay when mixed with the other ingredients

chocolate soymilk with brandy

Purely Decadent peanut butter chocolate coconut ice cream

breakfast: Cheerios with soymilk; iced coffee

lunch: leftover sauteed collards with garlic, kidney bean seitan patty, and jalapeño cornbread

Skittles

Ricola cough drops

Follow Your Heart vegan mozzarella cheese

spoonful of Purely Decadent peanut butter swirl chocolate coconut ice cream

dinner: toasted corn tortillas served with salsa, fresh lime, collards+garlic sauteed in olive oil, and strange beans [I reduced a strained+rinsed can of pink beans with about a cup of 2x-diluted vegetable broth, a splash of olive oil, bay leaves, red pepper flakes, black pepper, quartered onion, and large garlic chunks until the water mostly evaporated, removing the onion, garlic, and bay leaves at this point. Separately I sauteed garlic, red onion, Mexican chili powder, and cumin in a bit of olive oil until just brown, then blanched the garlic and onion with the juice of 3/4 lime, and added cilantro. I mixed this with the pink beans, smashing the beans up a bit. It was too flavorful, so I then added a can of black beans, lightly sauteed + smashed.]

Dogfish Head Aprihop IPA (vegan according to Barnivore)

brunch: Cheerios with soymilk; espresso

dinner: jalapeño cornbread (click for the recipe) topped with sauteed collards+garlic, kidney-bean-seitan patty (recipe adapted from chickpea seitan patties from Veganomicon), and Follow Your Heart vegan mozzarella cheese

bread

• 1.5 c all-purpose flour
• 1.5 c yellow corn meal
• 2 tsp baking powder
• 1 tsp salt, plus a dash
• 1/4 c sugar
• 2 T canola oil
• 1 yellow onion, chopped
• 3 jalapeño peppers, minced
• 1 cup corn (I used frozen; off the cob would be fine too)
• 1/4 c Earth Balance
• 1/4 c soy yogurt
• 1.75 c soymilk
• 1 T apple cider vinegar

Preheat oven to 350F. Mix the soymilk and apple cider vinegar in a small bowl or measuring cup, and set aside, allowing to curdle. In a separate big bowl, mix the flour, corn meal, baking powder, 1 tsp salt, and sugar. Saute the onion and peppers on medium-high heat in 1 T oil with the dash of salt in a cast iron pan (any pan is fine if you don’t have a cast iron) until slightly brown, about 5 minutes. Remove to a plate to cool. Saute the corn in same pan to let it brown a little, also about 5 minutes. Remove to the same plate to cool. After several minutes of cooling, add the vegetables to the dry ingredients. Mix in the Earth Balance into the dry ingredients with your hands, letting it get sort of clumpy. Add the soy yogurt in a similar fashion. Then, pour the 1 T remaining oil and the soymilk/vinegar combo into the bowl. Mix with a fork until combined, not overmixing (leave some clumps). Pour into the cast iron pan and bake for about 40 minutes.

more jalapeño cornbread

Luden wild cherry cough drops

chocolate peanut butter swirl Purely Decadent coconut ice cream

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

remainder of peanut butter bomb

Ricola lemon mint and Luden wild cherry cough drops

“lunch”: a banana; Spicy Sweet Chili Doritos (I believe the only vegan Doritos flavor)

dinner: pita with Sabra lemon hummus and roasted red pepper hummus; pasta with mushroom tomato sauce

Joose popsicles (slightly better than Joose); homemade mojitos (mulled lime and mint, white rum, soda water)

a giant green olive

BBQ potato chips, bread with avocado, sea salt, and berebere spice mix at 2am

Ricola lemon mint throat drops and Luden wild cherry drops (throughout day)

breakfast: cinnamon roll made by Vegan Treats; coffee from Dunkin’ Donuts (thanks Jessica!)

lunch: leftover udon with peanut sauce

Magic Hat IPA beer (vegan according to Barnivore)

note to self: next time, do not accept beer on days that your throat is so sore you go through a whole package of cough drops

dinner from Atlas Cafe: half a Philly steak sandwich, half a Mississippi chicken sandwich, and half an oreo cookie doughnut made by Vegan Treats

breakfast: shredded wheat with soymilk; espresso

Ricola lemon mint throat drops

lunch from Five Guys: Cajun french fries with ketchup; peanuts

dinner from Vegetarian Paradise 2: Peking duck (mock duck, hoisen sauce, cucumbers, scallions, lettuce, pineapple, and lychee, served with crepes); spring rolls with duck sauce. Everything at this restaurant is vegetarian, and non-vegan items are labeled.

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

Ricola lemon mint throat drops. This flavor has no honey or gelatin. But, from the Ricola FAQ page:

I am vegan. Can I consume Ricola products?

Processing aids used to produce raw materials may be of animal origin. However, it is very difficult to obtain information about this from our raw material suppliers. Thus, we are unable to give an unreserved guarantee that raw materials of exclusively non-animal origin are used to manufacture our products. Our company also makes products with honey and gelatine.

I do like how thorough this response is.

lunch: leftover Israeli couscous with curried tofu, sweet potato, and eggplant

dinner from Mamoun’s: falafel sandwich with hot sauce; grape leaves

cracked pepper Triscuits with Cheezly English cheddar soy cheese, cucumber, tomato, cilantro, and avocado

orange juice; Peak Organic Summer Session Ale (vegan according to Barnivore); Panda Raspberry Licorice

breakfast: an apricot; shredded wheat with truly expired soymilk (oops); espresso

lunch: vegan quiche with tofu, spinach, mushrooms, vegan cheese, etc., purchased at Roots market; remainder of pecan cookies from Sticky Fingers Bakery

Panda Raspberry Licorice (thanks Miyeko!)

dinner: curried tofu, sweet potato, and eggplant with Israeli couscous; cracked pepper Triscuits with Cheezly soy English Cheddar and avocado; a bit of sake; LOTS of orange juice