breakfast: Cheerios with Trader Joe’s soymilk, coffee

lunch: leftover rice and tofu from yesterday’s dinner; leftover chickpea+artichoke heart+olives+roasted red pepper

snack: pretzels dipped in Tofutti cream cheese (tastes like pretzels dipped in Tofutti cream cheese!)

dinner: fajitas (tortilla, vegan refried beans, avocado, sauteed onion+pepper+broccoli, lettuce, tomato)

frothed soymilk and almond milk mixture with mint tea (simply steep the tea bag in the frothed milk. thank you to Stacey’s mom for the idea)

breakfast: toasted everything bagel with Tofutti cream cheese, coffee

lunch: leftover pasta casserole, leftover wild rice, leftover coleslaw

snacks: pretzels, blueberries, raw veggies (cherry tomatoes and cucumber slices), organic Fair Trade Certified Swiss Dark Chocolate with mint crisps from Whole Foods (365 brand)

dinner cooked by Jeanne: portabella mushroom on top of lettuce and brown rice, covered with chickpeas, artichoke hearts, black olives, roasted red peppers, and vegan cheese. Screwdriver.

brunch at Jonah’s: coffee, orange juice, home fries (click for the recipe), and rye flour pancakes with banana and pear chunks (adapted from the best vegan pancake recipe I’ve ever used, available here). We substituted rye flour since someone at the brunch had a gluten allergy. The author recommends including corn starch if using heavier flour, and we substituted potato starch. Slightly more water was necessary when using rye flour, some of which we substituted with soymilk. They turned out much better than expected.

snacks: spoonful of chili from from Jonah’s party, wine crackers, leftover tofu salad from Whole Foods, raw veggies (cucumber, bell pepper, celery)

dinner cooked by Jeanne: baked pasta with tomato sauce, vegan mozzarella, vegan Parmesan, and walnuts; salad with vegan balsamic vinaigrette

late morning snacks: soy latte made by Michael, Stacy’s multigrain pita chips, wine crackers, licorice

lunch: wild rice mixed with leftover white rice, canned vegetarian baked beans with leftover bbq sauce, leftover vegetables from Spring, orange juice

dinner at Rosalie’s house: sauteed greens, spinach salad with carrot ginger dressing, brown rice, Yellow Tail red wine

At discoveryellowtail.com, after entering your birthday to determine +21 age, click on the tab for any wine variety, then on the nutritional info tab, and Yellow Tail informs you if it is or is not vegan friendly. I wish more companies provided such easy access to this information. All the red Yellow Tail wines are currently vegan, and all of the white and sparkling wines are not.

french fries from Crown Fried Chicken (hmm)

Sierra Nevada (vegan) at Bowery Ballroom

breakfast: piece of toast (from yesterday’s homemade bread) with Earth Balance, coffee

lunch: leftover sushi (avocado, shiitake, oshinko, vegetable, with ginger) from Japan Inn

another piece of toast with Earth Balance, leftover salad with 1 piece bbq tempeh

dinner: semolina pasta with green bean pesto (recipe) and vegan Parmesan, leftover coleslaw from yesterday, Dogfish Head Indian Brown Ale (vegan)

I am embarrassed by how many bagels I’m eating.

breakfast: coffee, everything bagel with nothing on it :(

lunch: another everything bagel with leftover spinach-cannellini spread, leftover vegetables from Spadaro (eggplant, asparagus, green beans, swiss chard)

Stacy’s regular pita chips, carrot sticks, cucumber slices, and bell pepper slices dipped in MORE leftover spinach-cannellini spread.

dinner: Dr. Praeger’s Bombay curry vegan burger with spinach and chipotle ketchup on whole wheat bread, Campbell’s tomato soup mixed with soymilk, sauteed mushrooms, lettuce with balsamic vinegar and olive oil, Noah’s Mill whiskey with ice

breakfast (well, i woke up at 12:30. brunch?): big bowl of Joe’s O’s with soymilk (both from Trader Joe’s), strawberries, coffee (beans from Gorilla)

snack at Brooklyn Bread cafe: half of a toasted poppy bagel with Tofutti Cream Cheese

dinner cooked by Jeanne: cous cous with cranberries and other fruit, homemade pita chips dipped in spinach-cannellini spread, homemade potato chips, Dogfish Head Indian Brown Ale (vegan)

breakfast: coffee

lunch: leftover tabbouleh with chickpeas, leftover bean soup

appetizers: a little leftover chili cooked by Jonah, BBQ vegan “chicken” from Trader Joe’s, pretzels, whiskey, Dogfish Head

dinner: pasta with Earth Balance, salt, pepper, and green onions (what everyone else was eating minus the caviar…. eewwwwwww); fava beans with broccoli rabe; shiitake and button mushrooms; wine

I learned recently that wine, particularly white wine, is often processed with gelatin or milk-derived ingredients and is not vegan. The Penguin Bay Percussion white wine I had tonight was NOT vegan, according to an article I later found about vegan-friendly wines of the Finger Lakes region on The Ginger Cat Bed & Breakfast website:

From the head winemaker (a friend of ours) for Swedish Hill, Goose Watch and Penguin Bay:
“- Not many of our wines are vegan. We use milk derived fining agents in some of our white wines before they are fermented. Because most of these treated wines are blended with all of the other (untreated) wines, it technically would make the wines they’re blended with non-vegan (at least by association).

I can safely say that any DRY RED wines from the 06 vintage (my first vintage as head winemaker) have not had any animal based agents added to them.”

Swedish Hill: Any DRY RED wines from the 06 vintage onward have not had any animal based agents added to them. These would include Swedish Hill Optimus and Cabernet Franc

Goose Watch: Any DRY REDwines from the 06 vintage onward which include the Merlot, Cabernet Sauvignon and Lemberger.

Penguin Bay: The Only Dry Red, the Pinot noir, is vegan

Oops.  After seeing how many companies specify that none of their white wines are vegan, I am going to start assuming that white wine is not vegan unless otherwise specified.