breakfast: Rice Krispies with hemp milk; coffee

black cherry almond Clif bar

dinner at Papacitos (Greenpoint, Brooklyn, NY): vegan burrito with seitan asada, vegan cheese, vegan sour cream, rice, black beans, cilantro, tomato, etc. (I think this burrito is slightly different every time, in an awesome way); vegan nachos (tortilla chips, vegan sour cream, vegan cheese, black beans, olives, jalapeños, salsa, etc.); Tecate

breakfast: Rice Krispies and cinnamon shredded wheat with soymilk; coffee

lunch: another salad like yesterday (romaine lettuce, green onion, fresh thyme, radish slices, cashews, black beans, the few last drops my Annie’s Goddess dressing, Annie’s Lemon & Chive dressing, fresh lemon); tahini-lime cookies

stress-induced Skittles (regular)

dinner: Garden Blend burrito (flour tortilla, Garden Blend fake meat, black beans, rice, lettuce, corn salsa, and spicy red salsa) at the NYC Chipotle that is selling it (it started in DC, now it is at at least one location in NYC); Brooklyn Brewery ’55 Pennant Ale (vegan according to Barnivore); tahini-lime cookie

mango sorbet with cayenne and half of ABC lemon poppyseed cookie while watching Moon (I loved this movie…)

breakfast: Rice Krispies plus cinnamon shredded wheat with soymilk; coffee; bits of ingredients while preparing my lunch (see following)

lunch: salad with romaine lettuce, green onion, fresh thyme, radish slices, cashews, black beans, Goddess dressing, and fresh lemon

at lab meeting: tortilla chips with salsa; tortilla chips without salsa; potato chips; carrots with hummus

sip of Magic Hat Lucky Kat beer; Sierra Nevada Torpedo Extra IPA (vegan according to Barnivore)

dinner: Soy Boy Courage Okara burger and vegan cheese on bun with romaine, green onion, Jack Daniels mustard, and ketchup; a bit of leftover Israeli couscous with tofu+eggplant+radishes

mango sorbet with cayenne; more tahini-lime cookies

breakfast: cinnamon shredded wheat with soymilk; coffee from The Standard

lunch: toasted everything bagel with Tofutti cream cheese from Giant Bagel Shop; regular Skittles

at work meeting: grapes, strawberries, Kirkland German Beer, Kirkland Amber Ale

dinner: Boca burger and vegan cheese on bun with romaine lettuce and ketchup; Israeli couscous with tofu/eggplant/radishes leftovers

tahini-lime cookies; a few bites of mango sorbet

breakfast: cinnamon shredded wheat with soymilk; coffee

lunch: leftover Israeli couscous with eggplant, tofu, spinach, almonds, radishes, etc.

dinner: sauteed string beans with green onions and garlic (sauteed in olive oil) with sushi rice (cooked and then combined with rice vinegar, sugar, salt)

tahini-lime cookies (and dough)

breakfast: Rice Krispies with soymilk; coffee

Trident orange gum. I wasn’t thinking… does anyone know if it is vegan? On the Trident website FAQ page, it says Trident gum is not kosher, so this isn’t looking good…

Second piece of evidence, from this site:

“Lindsay, July 27th, 2005, 15:13
Trident is vegan. I emailed the company about the glycerin and they said it’s vegetable based.

EDIT: The glycerin is vegetable based, but it contains casein.”

lunch: beer pancakes with Earth Balance and Maple Syrup (see “Fluffy Beer Pancakes” recipe on recipe page); fried slices of wild mushroom pilaf from Twin Oaks; homemade mango sorbet (champagne mangoes, simple syrup, and lime)

dinner: more pancakes! Some like above (Earth Balance + maple syrup); one with roasted red pepper+eggplant spread and green olive salsa; one with vegan cheese, green olive salsa, and Sriracha. Is this weird?

Gorges smoked porter and Coldfront amber ale from Ithaca Brewery (vegan according to employees at the Ithaca Brewery store); tortilla chips

espresso

Ricola LemonMint herb throat drops

lunch: apple sauce; chocolate brownie Clif bar (sad, sad breakfast and lunch day..)

triple espresso; ABC oatmeal raisin cookie. No flavor so far has lived up to the lemon poppyseed.

dinner: brown rice; sauteed chickpeas, onion, garlic, carrot, and giant red kale with cumin, coriander, paprika, turmeric, oregano, allspice, red pepper flakes, and olive oil; Sriracha sauce. Before adding the chickpeas to the vegetables, I sauteed them in a separate pan with a bit of olive oil so that they browned a lot… I think I learned this from Shelley. This made them very tasty.

Sierra Nevada Torpedo IPA (vegan according to Barnivore)

 
breakfast: Special K with soymilk; coffee

lunch: peanut butter and jelly sandwich

dinner: grilled “cheese” varieties (multigrain bread, Earth Balance, some with Follow Your Heart Nacho and some with Galaxy Nutritional Foods American, thinly sliced onion and tomato); Campbell’s tomato soup prepared with soymilk; sauteed giant red kale

last of the chocolate cake with peanut butter frosting

breakfast: Special K with soymilk; coffee

lunch: sandwich with imitation cheese spread, roasted red pepper + eggplant spread, Field Roast smoked tomato deli slices, and pickle

orange

dinner: leftover corn soup with dumplings; sourdough bread; chocolate cake with peanut butter frosting; green tea

breakfast: Special K with soymilk; almond-cranberry biscotti; coffee

lunch: raw kale salad with cashew chunks; peanut butter and jelly sandwich

more biscotti; a pink orange

dinner: Trinidadian corn soup with dumplings (recipe here)