brunch: coffee; leftover Dao Palate (Thai fried rice; stir-fried flat noodle with chinese broccoli)

Lula’s chocolate obsession vegan ice cream

tomato, red onion, and Follow Your Heart mozzarella on rosemary-sesame saltine crackers

dinner from Pala: rapa (roasted yellow beets, ginger, red onions, mixed greens and daiya cheese); patatosa pizza (shaved potatoes, zucchini, rosemary, daiya cheese); funghi e salsiccia with gluten-free crust (veggie sausage, field mushrooms, daiya cheese, hot pepper); bufala negra; red wine (may not be vegan)

at The Living Room: Peak Organic Fall Summit ale (vegan according to Barnivore); sip of Michael’s whiskey; sip of Olivia’s gin and tonic

borscht (with no sour cream) and bread at Jonah’s favorite vegetarian deli

multigrain cereal with soymilk; Gorilla coffee

lunch: Amy’s alphabet soup with rosemary-sesame saltines

dinner: Rising Moon Organics garlic and roasted veggies ravioli with marinara sauce; greens and carrots with goddess dressing; elderflower rum

Lula’s chocolate obsession vegan ice cream

coffee

lunch: Amy’s spicy chili with rosemary+sesame saltine crackers

avocado with balsamic vinegar and sea salt

dinner: Amy’s mattar tofu frozen dinner; carrot sticks; toast with Earth Balance

Lula’s chocolate obsession ice cream (chocolate ice cream with fudge chunks, chocolate chips, chocolate swirl)

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

lunch: corn and poblano tamales

dinner from Kate’s Joint: onion rings with BBQ sauce; Fake Steak Au Poivre (crispy tofu topped with portobello mushrooms and au poivre sauce) with french fries and collards; Fettuccine Alfredo (tossed in non-dairy cream sauce, not-ham & green peas); beer

dessert #1 from Lula’s Sweet Apothecary: vegan brownie sundae (brownie, peanut butter chip ice cream, concord grape cheesecake ice cream, caramel, malt powder, coconut whip, cherry); taste of banana creme pie ice cream

vegan cannoli from John’s

breakfast: mini bagels with tofu cream cheese; espresso

lunch: leftover wild rice with string beans

dinner: fake chicken burger on Amy’s bread with tomato, greens, ketchup, mustard, and Calypso hot sauce; Sixpoint Nectar

brunch: leftover Daiya pizza; soy latte

snacks at Jonah’s bday: Bedouin Tent food (kalamata olives; pita with hummus, lentil/bulgar salad); 21st Amendment Bitter American (vegan according to Barnivore)

dinner: tuscan white bean soup with rosemary crackers; rosemary Ines Rosales torta

at Pacific Standard trivia night: plain Ines Rosales torta; Uinta IPA (vegan according to Barnivore); Southern Tier Heavy Weizen (ditto); beer tasting round: Greenport Harbor Ale (ditto)

breakfast: toast on oat bread with Earth Balance and cherry jam; multigrain flakes with soymilk; coffee

my last vegan Cadbury-style egg :(

dinner: Pizza Plus with Daiya, mushrooms, and garlic; sauteed spinach with garlic

snacks during Grey Gardens viewing: root beer floats (with Luna and Larry’s vanilla island coconut ice cream); tortilla chips and salsa; red wine (may not be vegan); Lagunitas Little Sumpin’ (vegan according to Barnivore)

breakfast: coffee and toasted everything bagel with tofu cream cheese from Think

rosemary saltine crackers

lunch: sandwich on sprouted multigrain with Field Roast mushroom seitan, mustard, greens, and tomato

dinner from Meskerem Ethiopian Restaurant (thanks Rick!): injera bread with Miser Wat (split lentils with garlic, onions, olive oil and finished with berbere sauce), Shro Wat (ground and highly seasoned chickpeas finished with berbere sauce); Vegetable #1 (sauteed fresh string beans, carrots and onion); yellow split peas; sambosa (patty of lentils mixed with hot green pepper onions and garlic) served with jalapeño sauce; Brooklyn pennant ale; Lagunitas IPA

breakfast: flax flakes with soymilk; espresso

lunch: sandwich on toasted sprouted multigrain with Susie’s portobello seitan, tomato, greens, and mustard

dinner: wild rice with sauteed string beans; Dogfish Head Raison D’etre

breakfast: blueberry coconut yogurt; Oren’s coffee

lunch: sandwich on toasted sprouted multigrain with Susie’s portobello seitan, tomato, greens, and mustard; edamame and corn salad

dinner: leftover mac and “cheese”; toast with Earth Balance and cherry jam; fried plantain; sauteed garden carrots

vegan Cadbury-style creme egg

breakfast: vanilla coconut yogurt; flax flakes; coffee

lunch: sandwich on toasted sprouted multigrain with avocado, Susie’s portobello seitan, tomato, greens, and mustard

chocolate-dusted almonds

dinner: mac and cheese (quinoa pasta, Daiya pepperjack shreds, soymilk, Earth Balance, nutritional yeast, black pepper, paprika); leftover Dao Palate vegetables and seitan

breakfast: flax flakes with soymilk; espresso; mini bagel with tofu cream cheese at lab meeting

lunch: half an avocado with balsamic and sea salt; sandwich on sprouted multigrain with avocado, tomato, greens, mustard, and Susie’s portobello seitan

clementine

dinner: kale salad (kale, tomato, nutritional yeast, Bragg’s liquid aminos, olive oil); quinoa pasta with fire-roasted tomato sauce; Cascazilla (vegan according to Barnivore)

vegan Cadbury-style creme egg

breakfast: onion bread toast with Earth Balance and cherry jam; soy latte

lunch: leftovers from Dao Palate (Thai fried rice and pad thai)

vegan Cadbury-style creme egg

dinner at Geracis: stuffed cremini mushrooms; pasta with almond tomato sauce; kidney bean meatballs; vegan brownies (all recipes from Veganomicon); Dogfish Head Immort Ale (may not be vegan); red wine (may not be vegan)

breakfast: toasted everything bagel with tofutti cream cheese, tomato, and red onion; Gorilla coffee

lunch: veggie roti roll with potatoes from NY Dosas; Think espresso

dinner with parents from Dao Palate: Thai fried rice, basil soy protein with vegetables, brown rice, pad thai; Dogfish Head Raison D’être

Ithaca Cascazilla (vegan according to Barnivore); curry cashews; bite of leftover fried yucca

vegan Cadbury-style egg from Queenbalch on Etsy

breakfast: multigrain flakes with soymilk; coffee

lunch: garlic knots with marinara; greens and tomato; clementine

potato chip

take-out from Bogota during Margin Call: yucca; quinoa cakes; gallo pinto; kale and red onion salad

Dogfish Head Raison D’être (vegan according to Barnivore)

breakfast: banana; Oren’s coffee

lunch: sandwich on sprouted multigrain with lentil-sage Field Roast seitan, mustard, greens, and tomato

Skittles

dinner: Amy’s black bean burrito; bean salad (black and kidney beans, onion, green pepper, corn); tater tots with ketchup and Calypso sauce

Yum!

breakfast: blueberry coconut yogurt; banana; Oren’s coffee

lunch: sandwich on sprouted multigrain bread with mustard, greens, tomato, avocado, and lentil-sage Field Roast; avocado half with sea salt and balsamic

dinner at Rick’s: vegan pizza from Two Boots (Daiya, tons of vegetables, vegan pesto); Lagunitas IPA (vegan according to Barnivore)

breakfast: oat bran flakes with soymilk; espresso

lunch: sandwich on sprouted multigrain bread with avocado, mustard, greens, tomato, and wild mushroom seitan; avocado half with balsamic and sea salt

tortilla chip crumbs, crackers, red wine (may not be vegan), and tabbouleh at lab happy hour

vanilla coconut yogurt

Brooklyn beer at Smith Westerns concert

dinner: falafel sandwich and stuffed grape leaves from Mamoun’s