breakfast: oat bran flakes with soymilk; espresso
lunch: sandwich on Genesis sprouted grain and seed bread with mustard, greens, tomato, and wild mushroom field roast slices
s’mores Luna bar; avocado with balsamic and sea salt
dinner: black bean salad; Tofurky-brand Daiya pizza
brunch: toasted everything bagel with tofu cream cheese, red onion, and tomato; coffee
dinner: Amy’s roasted vegetable cheeseless pizza; green peas with spices and Earth Balance
Rosale’s olive oil torta (rosemary and thyme flavor; not as good as other flavors)
at Pacific Standard trivia night: Southampton Double White (vegan according to Barnivore); Penn Kaiser Pils (vegan according to Barnivore)
brunch: coffee; Amy’s black bean burrito
half a vanilla chocolate sprinkle Dun-Well doughnut; half a cinnamon sugar Dun-Well doughnut
snacks at Eliana’s goodbye party:: olives; chips (tortilla, pita, and potato) with hummus, salsa, and guacamole; grapes; melon; carrot; celery; salad (greens and tomato); Sixpoint (Righteous and Sweet Action)
breakfast: multigrain flakes with soymilk; Oren’s coffee
lunch: Amy’s canned Tuscan bean and rice soup with crackers; mixed greens
s’mores Luna bar
pineapple drop donut and classic glazed donut from Dun-Well Doughnuts
dinner at Foodswings (vegan fast food restaurant): buffalo-style vegan drumstick with vegan bleu cheese; vegan chipotle cheesy fries; vegan slider; vegan mac ‘n’ cheese
shot of whiskey, Miller High Life at crappy sports bar
late night snack: Foodswings vegan corndog
Remind me to never eat this much fried food in one evening ever again, stacey.
breakfast: multigrain flakes with soymilk
lunch: sandwich on Genesis bread with mixed greens, tomato, oven-baked Tofurky, and mustard; clementine orange
dinner: leftover green curry tofu and vegetables on rice; Amy’s black bean enchilada
breakfast: mini bagel with tofu cream cheese; Oren’s coffee
lunch: sandwich with Genesis bread, oven-roasted Tofurky slices, greens, tomato, mustard; clementine
peach lambic (eww.)
dinner: basmati rice with green curry with tofu, carrots, and peas (adapted from the recipe on the jar of Thai curry paste: cook one bunch of chopped garden carrots in a half cup of broth with ~3 mild dried chili peppers for about 5-10 minutes, until carrots just start to soften. Set aside the broth/carrot mixture. Sautee 4 cloves sliced garlic in ~1-2 tsp sesame oil until browning. Add a 14-ounce can of coconut milk and 1 T of Thai Kitchen’s vegan green curry paste, and simmer for 5 minutes. Add the broth/carrots, a half cup of frozen green peas, a block of silken tofu cut into chunks, and simmer. After 5 minutes, add 3 chopped scallions, a few chopped cherry tomatoes, and a handful of chopped cilantro. Simmer 5-10 more minutes, adding Sriracha to taste)
Luna and Larry’s cherry amaretto coconut ice cream
breakfast: bran flakes with soymilk; Oren’s coffee with soymilk
lunch: tangerine; corn and poblano tamales; Thai sweet potato soup
avocado with balsamic vinegar and sea salt
dinner: salad with arugula, cherry tomato, Daiya pepperjack, and Goddess dressing; Amy’s black bean enchilada (frozen dinner, with Spanish rice and beans)
Yummy Earth organic candy drops (lime, pomegranate, mango, watermelon)
breakfast: mini everything bagels with tofu cream cheese
lunch: thai sweet potato soup (in a carton, by Pacific Natural Foods) with saltines; black bean salad
banana; s’mores Luna bar
dinner: sandwich on oat bread with cornmeal-crusted tofu, sauteed red onion with paprika and dill, cherry tomato, arugula, avocado, and mustard
coffee
brunch from Bergen Bagels: toasted everything bagel with tofu cream cheese, red onion, and tomato
Vegan Expedition Part 1: Dun-Well Doughnuts: coffee; half dozen doughnuts purchased (some eaten there, some later): classic glazed; cinnamon and sugar; jelly-filled (filled with raspberry jelly, topped with powdered sugar); peanut butter fudge; Oreo; and vanilla chai
Delicious! Definitely the best and fluffiest vegan donut I’ve ever had.
Vegan Expedition Part 2: Pine Box Rock Shop: Sunday Bloody Sunday (variation on a bloody mary, but with whiskey, stout, tabasco, and other ingredients; garnished with okra, green bean, banana pepper, lime, celery, pickle, an olive, and an Old Bay seasoned rim)
dinner: leftover pasta with lentils; lacinato kale chips (both batches with olive oil and Bragg’s; 1st batch with Sriracha, 2nd batch with nutritional yeast)
breakfast: flax flakes and banana with soymilk; coffee
lunch: pasta (tossed in a bit of Earth Balance, Sriracha, salt, and pepper), with leftover lentils; salad (arugula, cherry tomato, vinaigrette)
dinner at Bark: veganized veggie dog with roasted mushroom-chickpea topping, ketchup, and mustard (for vegans they leave off the mayo and use a vegan bread in place of the bun); french fries with ketchup; Sixpoint Bark Red Ale (vegan according to Barnivore)
breakfast: flax flakes with soymilk; Oren’s coffee
lunch: pita with hummus, okra-tomato dish; tabouleh
banana; saltines with remainder of hummus, okra-tomato dish, and tabouleh
dinner: avocado half with white balsamic vinegar and sea salt; oat bread toast with Earth Balance and other half of avocado; leftover wild rice salad; Amy’s fire-roasted southwestern vegetable soup; Ithaca apricot beer (vegan according to Barnivore)
chocolate-covered corn nuts; Yummy Earth hard candies
Z-crackers
breakfast: toasted mini bagels with tofu cream cheese; Oren’s coffee
lunch: pita and crackers with hummus, tomato+okra dish, and tabouleh
dinner: leftover pasta with lentils; leftover wild rice salad
Lula’s peanut butter caramel fudge cashew-based ice cream
breakfast: flax flakes with soymilk; Oren’s coffee with soymilk
mixed fruit (strawberry, cantaloupe, grapes, orange, blueberries)
lunch at Carrie’s baby shower: my wild rice salad (recipe); Jessica’s veganized risotto with zucchini; Des’s cabbage and ramen salad; kalamata olives; figs; cherry tomato; carrot; vegetable crackers with olive hummus; strawberries
Cook the wild rice and let cool. Grill or roast the corn (to roast, this method works well, baking for 30 minutes at 350F in the husk or in aluminum foil), then cut off the kernels (it’s fun to keep some of the kernels attached to each other). Saute the shallots, garlic, and jalapeño in 1/2 T olive oil on medium heat, adding salt and pepper to taste, until cooked (3-4 minutes). Toss together the rice, sauteed vegetables, remaining olive oil, and the rest of the ingredients, adding salt and pepper to taste. Add more olive oil, vinegar, and lime if desired.
dinner at Bogota (they label vegan items on their menu): plantain chips with house salsa; fried yucca with green sauce; kale and red onion salad; gallo pinto; quinoa cakes (made with sweet potato and black beans with Colombian aji sauce); classic margarita; Quilmes beer (didn’t know before drinking it, but possibly not vegan (search page for quilmes))
breakfast: toasted everything bagel with tofu cream cheese; espresso
lunch: leftover Thai fried rice, tofu with vegetables, and brown rice
hard candies from my Dad (pomegranate, watermelon, mango, and lime); Stacy’s pita chips
dinner: lentils with pasta (recipe on recipes page); sauteed spinach with garlic; tastes while cooking wild rice salad (see tomorrow’s post for recipe)
peanut butter caramel fudge cashew-based ice cream from Lula’s Sweet Apothecary
Earl Grey tea
brunch: tofu scramble (recipe on recipes page); saltine crackers; banana
dinner from Dao Palate: soy cheesy wontons; miso mushroom soup; Thai fried rice; sauteed tofu with vegetables on brown rice
at Pacific Standard trivia: 21st Amendment Bitter American (vegan according to Barnivore); beer tasting round: Pretty Things Jack D’Or (vegan according to Barnivore)
saltine crackers
Tofurky pizza with Daiya and soy kielbasa; coffee
vegan chicken nuggets with ketchup; hummus and pita
at Matt’s birthday party: vegetable chips; mixed nuts; Johnnie Walker; Bear Republic Racer 5 (vegan according to Barnivore)
at Fairy Tales bar: whiskey
an unhealthy, unhealthy day
breakfast: toasted everything bagel with peanut butter
lunch: spinach and lentil wrap
absinthe at Sleep No More
dinner at Hotel Americano: laitue entière salad (whole Boston bibb lettuce, shaved vegetables, mustard vinaigrette); side of brussel sprouts specifying no butter; side of pommes frites with ketchup; red wine (may not be vegan)
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