breakfast: shredded wheat with soymilk; coffee
lunch: peanut butter and jelly on multigrain bread; apple
Skittles
graham crackers (no honey)
dinner: Stir fried tofu, red onion, garlic, carrots, and collards with sesame oil, Bragg’s, red pepper flakes, cumin, black pepper, lemon, and cider vinegar on basmati rice with vegan Parmesan and Sriracha sauce; Magic Hat IPA (vegan according to Barnivore)
breakfast: shredded wheat with soymilk; espresso
at birthday party for co-worker: gluten-free, vegan snacks from babycakes (portions of carrot cake cupcake, vanilla cupcake (purple frosting!), brownie bite, sugar doughnut, glazed doughnut, chocolate cookie frosting sandwich)
lunch at Cafe Tasia: green curry with tofu and white rice; spring roll appetizer. I asked and the waiter said it had no fish sauce, dairy, or egg, but he didn’t sound extremely sure about it.
dinner at Mamoun’s: falafel sandwich (pita, lettuce, tomato, tahini, hot sauce, falafel); stuffed grape leaves
half a peanut butter bomb cupcake, made by Vegan Treats, purchased at The Standard. Not as good as the brownie version.
Bear Republic Racer 5 IPA (NOT VEGAN… according to Barnivore, they filter with gelatin. I had 2/3 of a beer before noticing the fail, and then gave the rest away)
breakfast: French Toast (recipe from Vegan with a Vengeance; bread dipped in soy creamer+soy milk+corn starch+chickpea flour, then fried in canola oil) with maple syrup
lunch: scallion pancakes (batter made from mix from H Mart, plus chopped scallions) with Sriracha hot sauce and Bragg’s liquid aminos; iced coffee; chocolate chips
dinner, trivia, and drinks at Pacific Standard: North Coast Brewing Company PranQster (vegan according to Barnivore); Pretty Things Saint Botolph’s Town (vegan according to Barnivore); sips of other beers (an oatmeal stout, an Irish red); pasta with roasted vegetables (eggplant, squash, tomato), cooked by Jonah and brought to the bar in a large pot
breakfast: toasted everything bagel with Tofutti cream cheese and sliced cherry tomatoes; coffee
lunch: bread and roasted vegetables (eggplant, sweet potato, zucchini, cherry tomato, garlic) with melted vegan cheese; snacks from Michael’s mom’s garden (fresh greens tossed in light vinegar and oil; strawberries)
Dogfish Head 120-Minutes IPA (vegan according to Barnivore)
dinner at Do Hwa: tofu bibimbap, with avocado instead of egg (I called ahead plus asked at the restaurant… the chili sauce has no fish sauce, and the bibimbap either is fish-free or they left out things to make it fish-free); bites off of the small plates that the waitress said used no fish sauce (I don’t know if they usually don’t have fish or if they left it out for me): fermented black beans, bean sprout salad, watercress salad, another veggie salad (I believe it was just carrots and ginger); Tröegs Rugged Trail Ale (vegan according to Barnivore). In case you go, their kimchee is NOT vegan. Overall, they were very informed and nice about making vegan dishes.
Brooklyn Brewery beer (vegan according to Barnivore)
breakfast: shredded wheat with soymilk; coffee; toast with Earth Balance
lunch: leftover raw kale salad; sandwich on onion bread with raw collard greens, green onion, Vegenaise, and black-pepper-flavored Tofurkey slices; another piece of onion bread with Earth Balance
Corona; Heineken
everything bagel (with nothing on it)
chocolate chips
late-night “dinner”: half a Boca burger (the other half of which led to a emergency-room-caliber cooking injury); onion bread with Vegenaise
breakfast: shredded wheat with soymilk; coffee
lunch: leftover raw kale salad; sandwich on onion bread with Vegenaise, eggplant+roasted red pepper spread, raw collard greens, green onion, and black-pepper-flavored Tofurkey slices
dinner: more raw kale salad; leftover lentils with pasta; leftover pear, lemon, and chocolate chips
breakfast: cinnamon shredded wheat (out of soymilk); coffee
lunch: leftover pasta with lentils; leftover raw kale salad
dinner: more of the same leftovers; toasted onion bread with Vegenaise
breakfast: cinnamon shredded wheat with soymilk (and a bit of soy creamer after I ran out of soymilk… ewwww); espresso
lunch: peanut butter and jelly on a toasted everything bagel; french fries with ketchup
Skittles
dinner: raw kale (kale massaged in olive oil with Bragg’s, nutritional yeast, minced red onion, and minced garlic); pasta with lentils (click for the recipe)
Saute the onion and garlic in olive oil in a pot. After a few minutes, add the lentils. Saute for another minute, then add the broth (or water + bouillon), black pepper, red pepper flakes, thyme, and bay leaves. Simmer until the lentils are cooked (about 40 minutes; could be much more or less depending on the lentils). Add more water if they start to stick to the bottom of the pan.
pear chunks and chocolate chips tossed in fresh lemon juice
breakfast from The Slow Train: hummus and pita; iced coffee; vegan chocolate chunk cookie. I really wish this place existed when we were still in Oberlin.
lunch/dinner from Agave: burrito on spinach flour tortilla with rice, black beans, refried beans, guacamole, grilled veggies, corn, cilantro, lettuce, spinach, onion, tomato, black bean salsa, and spicy salsa. In case you are going there, the sweet potatoes are not vegan.
snacks in car on ride back to NYC: jalapeño potato chips (Kettle brand) and soy saucy rice crackers from gas station
coffee, melon, and grapes at Oberlin Biology reception
remainder of chocolate chunk cookie from day before
champagne brunch: hummus; lettuce; tomato; barley and grape salad; kalamata olives; champagne (may or may not be vegan)
more brunch at Beethoven’s Bagels and Creamery (Oberlin now has a homemade bagel shop too!): toasted bagel with Tofutti cream cheese
coffee from Oberlin Market
takeout dinner from The Feve: Erica’s vegan burger (Boca burger with avocado, portabella mushroom, sauteed red onions, lettuce, tomato, pickle, and ketchup on a bun); tater tots with ketchup
graham cracker
PBR in a place
espresso and really good vegan chocolate chunk cookie at The Slow Train Cafe (new coffee shop in Oberlin, OH)
brunch at The Mandarin: tea; sauteed string beans; Taste of Nirvana (deep fried wheat gluten); white rice with a bit of soy sauce; fortune cookie
Swedish fish
dinner at Taylor and Pam’s house: delicious homemade black-eyed pea burgers on bread with ketchup and stone-ground mustard; carrot+ginger+sesame salad; pineapple; lemon sorbet; vegan cappuccino coconut ice cream; strawberries; ginger snaps
PBR; Southern Comfort
breakfast: cinnamon shredded wheat with soymilk; coffee
lunch: peanut butter and jelly on flax seed bread; leftover black bean salad
dinner: vegan chicken salad wrap (one of those packaged and slightly soggy sandwiches you can buy in some stores)
snacks during 13-hour (normally 7-hour) car trip to Oberlin: nori rice crackers; Swedish fish; cherries; graham crackers (no-honey variety); bite of fermented bread (oops)
breakfast: Cheerios with soymilk; coffee
lunch: peanut butter and jelly on flax bread; leftover black bean and romaine salad; espresso
mints
dinner at Mamoun’s falafel and then Five Guys: falafel sandwich; grape leaves; Cajun french fries with ketchup; peanuts. Five Guys doesn’t serve quite as many fries in NYC as they do in DC, but still very tasty.
From Five Guys FAQ page (in summary, the bun and therefore the veggie sandwich is not vegan; the french fries are vegan):
Q: Do you offer any food which is suitable for vegetarians?
A: Yes, to a certain extent. Our veggie sandwich and grilled cheese sandwiches are suitable for lacto-vegetarians. One thing to take note of is that our veggie sandwich is NOT a veggie burger. Our veggie sandwich consists of as many “veggie” toppings as you desire and served on our basic bun. You can add cheese if you please. Our bread is toasted, but usually on a separate grill from meat products. However, there is always a chance for cross contamination, so please check at the individual location where you are ordering to be certain. Finally, our fries are just plain potatoes cooked in 100% peanut oil and are suitable for even vegan diets.
Q: Do any Five Guys products contain soy or dairy?
A: Our rolls contain both soy and dairy.
soymilk; ginger ale; leftover orange poppyseed cake
breakfast: Cheerios plus cornflakes with soymilk; coffee
lunch: peanut butter and jelly sandwich on flax bread; leftover black bean and romaine salad from yesterday
dinner at Angelica Kitchen (all-vegan restaurant): portions of: walnut-lentil pâté appetizer with tofu sour cream, rice crackers, and raw veggies; potato plus seitan rounds with parsley-almond center, dill tofu sour cream, and kale; seitan tofu balls with udon and red sauce, salad, 3 grain mix (quinoa, wild rice, amaranth), and tempeh side; another entree with marinated tempeh, massive asparagus, carrots, weird tiny yummy leaves that tasted like spinach, and other veggies; orange poppyseed cake; tofu panna cotta; red wine (BYOB; may or may not be vegan).
This restaurant was really really awesome.
breakfast: Cheerios with soymilk; piece of flax bread toast with Vegenaise; coffee
lunch: flax bread with Vegenaise, romaine lettuce, and raw beet+apple+carrot spread
original Skittles; sweet nut crackers from Trader Joe’s; little bit of chocolate bar; another piece of toast with Vegenaise (how gross it is that I had Vegenaise 3 times today???)
dinner: salad with romaine, cucumber, black beans, olive oil, fresh lemon, apple cider vinegar, Bragg’s liquid aminos, nutritional yeast, dill, sea salt, and pepper; udon noodles and soba noodles with peanut sauce and black sesame seeds (I didn’t write down the recipe for the peanut sauce. It was about 1:1:1 sesame oil:peanut butter:soy sauce, with cayenne pepper, red pepper flakes, sauteed garlic, and sauteed peanuts. Coat the noodles very lightly.)
breakfast: Cheerios with soymilk; coffee
lunch: salad with romaine lettuce, cucumber, peanuts, sunflower seeds, olives, a bit of Annie’s Goddess dressing, nutritional yeast, Bragg’s liquid aminos, fresh lemon, and dill; peanut butter pillow cookies
dinner at Papacitos: vegan burrito with seitan; frozen strawberry margarita; frozen lime margarita
bite of toast with raw beet+apple+carrot spread, with olive oil; last of the peanut butter pillow cookies
breakfast: Nature’s Path organic flax plus multibran cereal and Joe’s toasted O’s oat cereal with soymilk; coffee
lunch: burritos on toasted flour tortillas with refried chipotle black beans (click for the recipe), fresh cilantro, fresh cherry tomatoes with slivered green and black olives, and spinach sauteed with garlic and olive oil
Saute the onion in canola oil on medium-high heat. After a couple minutes, add garlic, chipotle, and adobo sauce. After a couple more minutes, add the beans. Stir for a couple minutes, then mash the beans with a potato masher. Add the salt, pepper, cumin, and dill. Continue to fry, mixing in the water, for several minutes. Serve with fresh cilantro on top.
pieces of Elite bittersweet chocolate from Israel; chocolate chips
takeout dinner from The Standard: half a French Dip sandwich and half a Banh Mi sandwich
more snacks for Lost finale: peanut butter pillows (the recipe had been posted on the postpunkkitchen website, but I think it is no longer up… basically a firm peanut butter dough wrapped in a chocolate dough, then baked) along with dough; Brooklyn Brewery pilsner; whiskey and ginger
Marcy and Emily… we’re missing our last chance for a Lost reunion!
breakfast: Cheerios with soymilk; espresso
lunch: Amy’s black bean burrito
mints; tamari and sesame brown rice crackers; coffee
dinner at Japan Inn: miso soup (I asked the last time I was there, when they said they use a vegetable base); edamame; cold tofu appetizer (cubes of tofu on ice, which you eat with soy sauce, green onion, and ginger. Specify that you don’t want bonito flakes); fried vegetable spring roll; avocado roll; shiitake mushroom roll (all rolls with soy sauce); Sapporo beer (vegan according to Barnivore)
Dogfish Head Indian Brown Ale (also vegan according to Barnivore)
breakfast: Cheerios with soymilk; espresso
lunch: leftover pasta with alfreda sauce; cucumber slices; olives; salt and vinegar chips; espresso
Twizzlers at Iron Man 2
french fries with ketchup; mints
cornbread from Angelica Kitchen and red Charles Shaw wine at party at my future house
slice of black bean, spicy “chicken”, soy cheese pizza from Vinnie’s Pizzeria
breakfast: Cheerios with soymilk; coffee
lunch: leftover black bean and sweet potato enchilada
original Skittles (in my defense, I could have INSTANTLY WON $10,000!!!); olives
dinner: leftover pasta with alfreda sauce; more leftover black bean and sweet potato enchilada; Brooklyn Brewery Pilsner
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