breakfast #1: onion bagel

breakfast #2: toasted everything bagel with sun-dried tomato tofu cream cheese; coffee

lunch: Italian Deli Tofurkey slices, mustard, and tomato on Amy’s potato onion dill bread

dinner during The Edge: pasta with marinara sauce; 21st Amendment Brew Free or Die IPA (vegan according to Barnivore); Tröegs Dead Reckoning porter (vegan according to Barnivore); more Lunaberry coconut ice cream

breakfast: iced coffee; bagel chunks with tofu cream cheese

lunch: vegan split pea soup and sesame tofu from Whole Foods

dinner: Tofurkey brat on Amy’s potato bread with yellow tomato, mustard, and ketchup

corn dumpling soup and Budweiser at rehearsal

2am ice cream run: Luna and Larry’s Lunaberry (mixed berry swirl) and chocolate peanut butter (chocolate with dense peanut butter swirls) coconut ice creams

breakfast: iced coffee; garlic bagel with tofu spread at lab meeting

lunch: vegan chicken salad, salad, split-pea soup, and remainder of chocolate chip scone from Whole Foods

chocolate chip scone from Whole Foods with Luna and Larry’s chocolate brownie walnut coconut ice cream

dinner: wild rice dish (wild rice, garlic, chipotle, tomato paste, dill, Old Bay seasoning, salt, pepper, toasted almonds, lima beans, corn, and Earth Balance)

Luna and Larry’s chocolate brownie walnut coconut ice cream

breakfast: iced coffee; blueberry bran muffin from Whole Foods

lunch: sesame tofu, vegan chicken salad, salad (with lettuce, cabbage, mango, red grapes, carrot, green onions, pumpkin seeds, and lemon-parsley dressing), all from Whole Foods

chocolate chip scone from Whole Foods

Can you guess the theme?

dinner: leftover vegan beef stew

Luna and Larry’s chocolate brownie walnut coconut ice cream; PBR

iced coffee

lunch from Chipotle: vegetarian burrito (black beans, rice with cilantro, sauteed veggies, corn salsa, tomato salsa, hot salsa, lettuce, guacamole)

toasted sourdough bread with nutritional yeast and Earth Balance

dinner: vegan beef stew (May Wah beef, udon, scallion, shiitake, hot chili oil, vegetarian oyster sauce); sauteed spinach with cashews, garlic, sesame oil, and vegetarian oyster sauce; sip of Flying Dog beer; sip of PBR

brunch: coffee with soymilk; toasted everything bagel with tofu cream cheese, tomato, and onion

dinner from Pizza Plus: sauteed spinach with garlic; pizza with Daiya vegan cheese and garlic

mile 0 (best way to start a trip, being cooked breakfast by awesome people who let you stay in their house): coffee; everything bagel with Tofutti cream cheese; blueberries, strawberries, and currants (all from Joel and Tom’s garden)

mile 15.0: chunky goodness (chocolate, coconut, date chunks); dried pineapple; [Stacey only] banana

mile 25.3: banana with peanut butter; Athenos pita chips; dried pineapple; jalapeño bagel, garlic bagel, and sesame bagels with Tofutti cream cheese

mile 33.4: [K only] dried pineapple and mint Clif Builders bar; [S only] bite of peanut butter Clif Builders bar

mile 43.8 (fixing Stacey’s flat): trail mix (thank you Anita!!!)

mile 50.0: [S only] chocolate almond fudge Clif bar

mile 59.6: pretzel rods

mile 63.5 (end in Salem, OR): [S only] Lay’s potato chips from Home Depot; grapes; [K only] pita chips; salsa; tortillas; refried beans mixed with chili; Budweiser

iced coffee from Oren’s Daily Roast

lunch: leftover sauteed string beans, tofu, broccoli, and brown rice from Lin’s Garden; vegan chocolate chip scone from Whole Foods; dried green mango; piece of dark chocolate

at JFK airport: french fries with ketchup from Pommes Frites

on JetBlue plane to Portland: s’mores Luna bar, Mr. and Mrs. T’s bloody mary mix; kettle corn popcorn chips; pita bread

breakfast: toasted poppyseed bagel with tofu cream cheese, tomato, and onion from Brownstone Bagels

iced coffee from Oren’s Daily Roast

lunch: spinach tofu knish; vegan chocolate chip cookies from WholeFoods

dinner: leftover tofu, sauteed string beans, and brown rice

Lagunitas Hairy Eyeball (vegan according to Barnivore) while packing for bike trip

breakfast from Canteen: toasted everything bagel with tofu cream cheese and tomato; iced coffee with soymilk

lunch: vegan “fish” sandwich (pre-made from LifeThyme); raw coconut fudge; heirloom cherry tomatoes

snacks at Marco’s goodbye in Central Park: more cherry tomatoes; pita with hummus; Lay’s potato chips; vegan chocolate chips cookies from Trader Joe’s; potato salad (aka tequila with margarita mix)

dinner from Lin’s Garden: general tso’s tofu with broccoli; sauteed string beans; brown rice

Flying Dog (vegan according to Barnivore)

iced coffee from Oren’s Daily Roast

espresso from Think

lunch from Atlas Cafe: NYU salad (roasted red pepper, cucumber, carrot, lettuce, balsamic, tomato) with vegan ginger chicken; peanut butter bomb brownie by Vegan Treats

dinner: toast with Earth Balance and nutritional yeast; vegetarian baked beans

beer at Mother Mother: Pilsner Urquell and Miller High Life

tastes of many cocktails, as well as one awesome cocktail at dram: it was rum, aquavit, lime, something sweet… GOODBYE GLASS!!!!!!!!!

Happy Birthday to no one in particular.

breakfast: toasted everything bagel with Earth Balance, cherry tomato, and shallots; coffee

delicious lunch from Jolo’s Kitchen: vegan fish, lentil, and veggie patties; mango aloe drink; ginger beer; plate of hot food (kale, black beans, rice, vegan steak with veggies, sauteed zucchini, tofu and veggies)

sea salt and vinegar popchips

champagne and rice chips

dinner: rice with melted vegan cheese and tomatoes

Dogfish Head (vegan according to Barnivore) while playing pan

breakfast: cereal with soymilk; dried apricots and figs

bike ride food…

lunch: leftover Daiya pizza; dried apricots and figs

everything bagel; beer nuts; plantain chips

Wendy’s french fries. While the natural flavor is purportedly vegetable-based, they are cooked in the same oil as non-vegan products. From the Wendy’s website:

Fries
Potatoes, Vegetable Oil (contains one or more of the following oils: canola, soybean, cottonseed, sunflower, corn), Dextrose, Sodium Acid Pyrophosphate (to maintain natural color). Cooked in Vegetable Oil (soybean oil, corn oil, cottonseed oil, hydrogenated soybean oil, natural flavor [vegetable], citric acid [preservative], dimethylpolysiloxane [anti-foaming agent]). Cooked in the same oil as menu items that contain Wheat, Egg, Milk, and Fish (where available). Seasoned with Sea Salt.

cherry tomatoes

plane lunch: cooked veggies, roll with vegan margarine, salad with balsamic dressing, crackers, red wine (may not be vegan)

more plane snacks: pretzels, peanuts, coffee, Heineken

olives; leftover pasta with lentils

dinner from Pizza Plus: pizza with Daiya vegan cheese and garlic; sauteed spinach with garlic and olive oil

brunch: bread with Earth Balance; blueberries; raspberries; pita, carrot sticks, and asparagus with hummus and guacamole; iced coffee

spicy tortilla chips with guacamole; leftover pizza with Daiya vegan cheese and garlic

dinner: flour tortilla with refried beans, salsa (cherry tomato, avocado, red onion, minced garlic, salt, black pepper, olive oil, cider vinegar, lime, cilantro, minced chipotle in adobo), vegan Daiya cheddar, Tofurky sausage (sauteed with chipotle, olive oil, and liquid smoke), mango, cilantro, and lime; Flying Dog beer

brunch: iced coffee; soy sausage and Scottish oatmeal cakes (recipe on Bob’s Red Mill Scottish Oatmeal package) with combinations of Earth Balance, whipped soy cream, and the following toppings. Topping #1: cilantro salsa, red onion, minced garlic paste, black pepper, Matouk’s Calypso sauce. Topping #2: blended walnuts, cranberries, chocolate, pomegranate molasses, vanilla, water.

toast with leftover chocolate topping; plums from plum tree outside my apartment, reached by the tall Mr. Glass; espresso

dinner: Tofurky bratwurst on bread with leftover salsa topping, red onion, and purple cherry tomato

snacks during The Rock: VX poison gas (aka absinthe) on the rocks (in John Mason jar); General Hummel and pita; guidance chips and Rockamole; lychees, raspberries, blueberries, and cherries; cherry tomato, raw asparagus, and carrot sticks; beers from Coney Island (vegan according to Barnivore) and Flying Dog (vegan according to Barnivore) variety packs

banana mango sorbet

breakfast: toasted everything bagel with tofu cream cheese; coffee and mango sorbet (thanks Dennis!)

lunch: pita with hummus; chocolate almond milk

dinner from Pizza Plus: pizza with Daiya vegan cheese and garlic; sauteed spinach with garlic and olive oil; Lagunitas Hairy Eyeball and IPA (vegan according to Barnivore)

lemon Italian ice from Uncle Louis G’s

breakfast and lunch: mini bagels with tofu cream cheese at lab meetings; iced coffee with soymilk

pre-dinner: leftover spaghetti with marinara sauce

dinner at Prune: (thanks Phil!) part of a long island iced tea; part of a caipirinha; red wine (may not be vegan); bite of shaved celery salad; vegan plate (awesome plate including lentil dish, corn, vegetables, radish dish, pistachio nuts, smoky eggplant, etc.); taste of cynar (Italian artichoke liqueur); taste of franca de breve liqueur