breakfast: shredded wheat with soymilk; coffee

lunch from Dosas food cart: half a Special Pondicherry (rice and lentil crepe filled with vegetables and potatoes); half a roti curry (veggie protein, chopped roti shell, vegetables, and salad); coconut chutney; sambaar soup; half a veggie samosa with green sauce; half a vegan drumstick on a ginger stick with sweet red sauce

jalapeño + crushed red pepper tortilla chip crumbs

dinner: leftover basil rice stick dish; leftover bok choy

brownies with vegan cream cheese frosting

breakfast: shredded wheat with soymilk; espresso

lunch: leftover egg salad on bread with tomato, raw bok choy, and sauteed red onion with black pepper; leftover brownie bits with vegan cream cheese frosting; Nantucket Nectar apple juice

a few of Jonah’s cashews

dinner: spicy basil rice sticks (click for the recipe); bok choy sauteed with garlic, ginger, and olive oil; cornmeal-crusted tofu (I followed this recipe, adapted from Veganomicon. It was very good and quick to prepare.)

entree

• 1 pound frozen rice sticks
• 1/4 red onion, chopped
• 2-3 cloves garlic, minced
• chuck of ginger, minced (about the same amount as garlic)
• 1 T sesame oil
• 1/2 c shiitake mushroom broth (add hot water to dried shiitakes and soak for about 10 minutes)
• hot chili oil to taste (about 2 tsp, depending on how spicy you want it)
• corn chopped off one cob
• vegan oyster sauce to taste (about 2 T)
• 2 handfuls fresh basil (Thai basil if available; if not, regular basil is fine), chopped up a bit
• fresh lime (optional)

Cook the rice sticks per the directions (mine were frozen, I cooked them in boiling water for about 5 minutes, then drained).

On medium heat, saute the onion, garlic, and ginger in sesame oil.  Once the onions are about cooked (~3 minutes), add the rice sticks.  After a minute, add the mushroom broth and hot chili oil.  After another minute, after most of the water from the broth has evaporated, add the vegan oyster sauce.  Stir and cook until a couple sides of the rice sticks are starting to brown.  Then add the basil, stir, and cook for one or two more minutes.  Sprinkle fresh lime on top.

more brownie bits with vegan cream cheese frosting

breakfast: toast with Earth Balance; bits of brownie and frosting while decorating; coffee

lunch: leftover tamales with leftover tamale filling, fresh cilantro, vegan sour cream, and half an avocado

brownies, some with vanilla cream cheese frosting (click for the recipe) and dusted cocoa, others with dusted powdered sugar. I used stencils before dusting to spell the birthday girl’s name, one letter per brownie, alternating white on black (powdered sugar on brownie) and black on white (cocoa on frosting). vegan candy dinosaur sprinkles.

dinner: corn on the cob with Earth Balance and sea salt; “egg” salad sandwich (click for the recipe) with raw bok choy leaves, tomato slices, and sauteed onions + sea salt + black pepper

breakfast: coffee; toast with Earth Balance

lunch: leftover avocado pesto pasta; one tahini-lime cookie

bread with leftover avocado pesto; jalapeño + red pepper tortilla chips with salsa and homemade guacamole (avocado, fresh tomato, fresh cilantro, sea salt, minced red onion, lime)

Żywiec porter

dinner: mini seitan tamales (click for the recipe), served with vegan sour cream and fresh cilantro

coffee; brownie batter and frosting while making birthday brownies

I separately chanced upon two cool vegan bakers yesterday, and today checked out their websites, which are quite awesome:

That’s One Tough Cookie and My Yellow Bird Bakery (the latter baker/chef also won the most recent Veggie Conquest)

I feel inspired. Not that that reflects on anything that I ate today. Maybe later?

brunch: oatmeal with sea salt, strawberries, blueberries, crushed pecans, and a bit of soymilk and Earth Balance

tahini-lime cookies; coffee

dinner: sauteed spinach with garlic, olive oil, and sea salt; sandwich with fake turkey slices, Veganaise, tomato, and raw spinach

breakfast: coffee; graham crackers

lunch: leftover rice with sauteed string beans and olives

dinner: BBQ tofu sandwich from The Standard (BBQ tofu and potato salad on amazing bread); a red plum

tahini-lime cookies and cookie dough; water with lemon; water with lime (I hadn’t really considered reporting these before… does the citrus make it a food?); Brooklyn Brewery Pennant Ale ’55 (vegan according to Barnivore)

breakfast: oatmeal with sea salt; espresso

lunch: baba ghanouj sandwich from the place across from the Mamoun’s (sorry I don’t know your name, place across from Mamoun’s); stuffed grape leaf

ABC lemon poppyseed cookie

dinner: green beans, red onion, garlic, and toasted almonds sauteed in olive oil, hot chili oil, vegetarian oyster sauce, Bragg’s, and coriander, served on white rice with Sriracha hot sauce; Brooklyn Brewery Pennant Ale ’55 (vegan according to Barnivore)

breakfast: oatmeal with sea salt; espresso

lunch: leftover pasta with olive/tomato sauce

dinner: slice from Vinnie’s with garlic knots ON TOP OF IT, plus EXTRA GARLIC (I wasn’t planning on buying pizza yet again today, but I could not resist this special); chopped parsley and walnuts tossed in Bragg’s liquid aminos, olive oil, and nutritional yeast

chocolate éclair made by Vegan Treats

breakfast: oatmeal with sea salt, soymilk, nutmeg, and agave; espresso

lunch: crunchy peanut butter Clif bar; Skittles

dinner: pasta with cherry tomato and olive sauce (from Vegan with a Vengeance; I had this before, but this time used a little more parsley, a few walnuts, and a variety of olive types, and I liked it more); yuelski

half a peanut butter bomb brownie made by Vegan Treats

espresso

lunch: toasted everything bagel with tofu cream cheese and red onion

caffeinated mints

dinner from Vinnie’s: half slices of vegan pepperoni and basil, vegan macaroni, and vegan teriyaki broccoli and fake meat, all with vegan soy cheese; half a pumpkin cake moon pie made by Vegan Treats

breakfast: vegan Special K with strawberries plus toasted brown rice cereal with soymilk; coffee

olives

lunch: garam masala veggie burger from Trader Joe’s with vegan American cheese, on toasted bread, with tomato, cucumber, lettuce, and chipotle ketchup

decaf English breakfast tea; pretzels; carrot and celery sticks; one falafel ball; Prosecco

dinner: baked pasta with soy meat, walnuts, tomato, and soy cheese; greens with balsamic dressing; Patrón XO Cafe tequila-based coffee liqueur; peach crumble; red wine

breakfast: multigrain toast with Earth Balance; coffee

Kim’s Magic Pop

lunch: falafel with pita, tahini, cucumber, tomato, lettuce, and salsa; Orin Swift: The Prisoner red wine (may or may not be vegan); roasted yellow zucchini slice

pretzels; an olive; Dogfish Head Black & Blue (vegan according to Barnivore)

dinner at Japan Inn: bit of seaweed salad; miso soup; edamame; agedofu (specifying no bonito flakes); avocado roll; shiitake mushroom roll; Sapporo beer (vegan according to Barnivore); plum wine (may or may not be vegan)

breakfast: cinnamon shredded wheat with soymilk; espresso

lunch at Mamoun’s: falafel sandwich (falafel, tahini, lettuce, tomato, pita)

more sesame rose cookie/crackers; cherries

Brooklyn Brewery lager at the Lovin’ Cup Cafe (vegan according to Barnivore)

dinner from Endless Summer burrito cart: vegan seitan burrito (rice, beans, seitan, salsa, cilantro)

vegan brandy alexanders (2:1 soy creamer:brandy, plus cocoa and nutmeg)

breakfast: cinnamon shredded wheat with soymilk; coffee

lunch from NY Dosas food cart: roti curry (stir fried soy protein and roti with vegetables); sambaar soup; coconut chutney; lettuce

sesame rose cracker/cookies (sesame, sugar, vanilla, rose petals) plus Twizzlers at lab meeting

ABC lemon poppyseed cookie

dinner: TST sandwich (toasted multigrain bread with Vegenaise; tomato; cooked spinach; tempeh marinated in olive oil, cider vinegar, Bragg’s, mustard, hot chili oil, and coriander)

breakfast: shredded wheat with soymilk; coffee

lunch: leftover tofu vegetable and rice; espresso

happy hour tater tots (vegan) and Red Hook Longhammer IPA (vegan according to Barnivore)

more leftover tofu vegetables and rice; toast with Earth Balance