dinner at mandalay with katherine, eva, david, and shelley: this is one of my favorite restaurants. the salads and desserts are the best parts

salads (both salads can be made vegan): the salads were the best dishes we ordered. both are amazing! i liked the ginger one better, but some people preferred the green tealeaf salad. salads shared between everyone.

1. Gyinn Thoke (Ginger Salad): Shredded fresh ginger, cabbage tossed with Burmese dressing, garnished with
   fried garlic, crispy yellow peas, and carrots
2. Let Phet Thoke (Green Tealeaf Salad) Fermented tea leaf, tomato, and cabbage tossed with Burmese dressing,
   garnished with fried garlic and crispy yellow peas

entrees (shared between eva, katherine, and me):

1. Nyat KaukSwe Gyaw: Flat rice noodles stir-fried with yellow beans (Vatana), bean sprouts, romaine
   hearts, crushed peanuts, and lightly fried tofu
2. Tofu Ohnno Hin: Lightly fried tofu cooked with coconut cream curry sauce ($1 extra for green
   pepper, onion and tomato)

desserts:

the brewer’s art: (always amazing). fries with garlic, lemony, and rosemary; a sip of the ozzy (it’s light. good, but not their best); resurrection (it’s great! i think it’s my favorite one); we had one other one that was very good, but i can’t find it on the menu

golden west cafe: (the riblet is amazing!) katherine, michael, and i shared the riblet (AMAZING); drew special (it’s ok); vegan burrito (it’s ok); peanut noodles;

the land of kush: (it’s ok, not amazing). bbq ribs; mac and cheese; cabbage; collards; vegan omelet (it’s really a scramble); sorrel

pitango gelato: (really good) they have very creamy vegan sorbet. we tried tastes of raspberry, mango, chocolate with a hint of orange, pomegranate, mojito, chocolate noir, bosc pear, passion fruit. katherine ordered the raspberry with chocolate noir and i ordered the chocolate noir with pomegranate. mango and chocolate noir were our favorite flavors, but we weren’t sure if they would go well together.

bohemian coffee house: (it’s cute and has live music):iced coffee with soy milk

breakfast: apple; vanilla chai tea with unsweetened vanilla soy milk

lunch: tofu vegetable stir fry with eggplant, broccoli, green beans, oyster mushrooms tossed in a mustard, tamari, and thyme dressing and served over brown rice

snacks: pink lady apple; banana with peanut butter; celery; carrots

dinner/snacks at kcdc meeting: almonds; strawberries; homemade tortilla chips with beat dip; amazing indian food with rice made by an couch-surfer from india

breakfast: coffee with unsweetened vanilla soy milk; apple

intern lunch at heritage india: buffet which included rice, lentils, eggplant, spicy tofu, and potatoes

snacks: green tea with unsweetened vanilla soy milk; dried mango (sweetened); celery with peanut butter

dinner: celery and peanut butter; carrots and hummus; wheat thins; grapes

breakfast: peppermint tea with unsweetened vanilla soy milk

lunch: caramelized beets; baked tofu with ginger and cilantro pesto; roasted cauliflower with za’atar; roasted broccoli; brown rice; asparagus cooked in olive oil, salt, pepper, garlic, and anise

snack: organic apple

dinner at trio with liz before the whipping man (they don’t have much vegan food, but the owner is very nice): french fries; a salad the owner made special for me with brocolli, carrots, and other exciting veggies; sips of whiskey and coke

i’m not sure why i ate more food, but i did: carrots; date; a few spoonfuls of chili

breakfast: coffee with unsweetened vanilla soy milk

lunch: caramelized beets; baked tofu with ginger and cilantro pesto; roasted cauliflower with za’atar; roasted broccoli; stir fried kale with garlic; brown rice; asparagus cooked in olive oil, salt, pepper, garlic, and anise

snacks: cashews; more coffee with unsweetened soy milk; organic fuji apple

dinner: caramelized beets; baked tofu with ginger and cilantro pesto; roasted broccoli; brown rice; carrots with balsamic vinegar and walnuts; matzah with homemade date spread; raisins

breakfast: apple; peppermint tea

lunch: leftover dduk bok gi ⁽thick rice cakes simmered in a spicy chili paste w/ tofu beef, mushrooms & onions) from mandu; asparagus cooked in olive oil, salt, pepper, garlic, and anise

snacks: last of lori’s shortbread cookies; cashews

more snacks at our work gathering with the national lawyers’ committee: corn chips with salsa; watermelon

dinner: caramelized beets; baked tofu with ginger and cilantro pesto; roasted cauliflower with za’atar; roasted broccoli; stir fried kale with garlic; brown rice; mango

breakfast: apple; peppermint tea; cashews

lunch: leftover lemongrass tofu curry from thaitanic II over quinoa with carrots, almonds, and golden raisins; red pepper with lemon juice, tahini, and za’atar

snacks: cashews; apple

drink at marx cafe: chimay white

dinner: matzah with earth balance; orange; asparagus while cooking lunch for tomorrow; almonds

breakfast: an apple; matzah with earth balance

lunch: quinoa with carrots, almonds, and golden raisins over leftover indian curry from indique heights; cream soda and black cherry soda; dried persimmons and papaya; banana with peanut butter

goodbye dinner at mandu with dub: vegetarian mandu (they are ok); korean tacos (pretty good); dduk bok gi ⁽thick rice cakes simmered in a spicy chili paste w/ tofu beef, mushrooms & onions) (this is a great dish). for all dishes specify vegan

dessert: banana with peanut butter

breakfast: apple

brunch at busboys and poets:  Vegan Egg Wrap with mixed veggies, vegan bacon and vegan cheese, with home fries; Vegan Tuna Salad (chickpeas with relish, nori, carrot, celery, red onion and vegan mayo served on toasted french bread with lettuce and tomato and added avocado); side of fruit; iced coffee with soy milk; both entrees were very good.

dried persimmons and papaya; homemade frozen margarita

dinner at juliana’s and anna’s birthday celebration: black bean and sweet potato tacos with pico de gallo; corn chips; red hot blues (they are good); 1554 new belgium beer (it’s good)

breakfast: peppermint tea with unsweetened vanilla soy milk; banana with peanut butter; organic lady alice apple (not very good); apricots

lunch: coffee with unsweetened vanilla soy milk; quinoa with ; vegan chopped liver with celery

snack: lori’s shortbread cookie Click for the recipe.

drinks with eva: tecate with hot sauce and lime

dinner with david at thaitanic II: Thai Tanic Lemongrass  (sauteed chicken tofu with chili, garlic, lemongrass, bell peppers, and fresh basil in chef’s special sauce)- Be sure to specify no animal products including fish and oyster sauce (it wasn’t very good this time)

breakfast: strawberries; peppermint tea with unsweetened vanilla soy milk

lunch: vegetable soup; grapes

snacks: red pepper with tahini, lemon juice, and za’atar; apple

dinner: avocado asparagus tartine (this is the best recipe ever! we used fennel seeds instead of caraway) on whole foods harvest bread (it’s good); homemade couscous in soup; a vegan sour beer (i forget the name)

breakfast: wild berry tea; red pepper and broccoli while making lunch; a few almonds; salty oatmeal; apple; peppermint tea with unsweetened vanilla soy milk; strawberries; cashews

lunch: popcorn with nutritional yeast; broccoli; peanuts

dinner: red pepper with tahini, lemon juice, and za’atar; broccoli; carrots; green tea; apricots

breakfast: constant comment tea (tea flavored with rind of oranges and sweet spices); banana; apple

lunch: chili with kidney beans, black beans, kale, carrots, tomato sauce, spices, and nutritional yeast; grapes

coffee with unsweetened vanilla soy milk; carrots; mandarin orange

drinks at nooshi: pina colada; kirin ichiban

dinner: matzah with vegan chopped liver

breakfast: vanilla chai tea with unsweetened vanilla soy milk; honeycrisp apple

lunch: leftover kale chips; chili with kidney beans, black beans, kale, carrots, tomato sauce, spices, and nutritional yeast; smoked almonds; cashews

goodbye drinks for akhila at urbana: peroni

dinner: matzah with vegan chopped liver; matzah pizza with hazelnut pepper jack cheese; carrots

breakfast: peppermint tea with unsweetened vanilla soy milk; gluten free flax cornbread

lunch: salad wrap with lettuce, carrots, avocado, and vegenaise; mashed chickpeas and sweet potatoes with peas

snacks: shortbread cookies!; pink lady apple

dinner: cheese toast with hazelnut pepper jack cheese; popcorn with nutritional yeast and braggs; red pepper with tahini and za’atar; kettle salt and vinegar chips; fat tire amber ale

exercise: about 50 push-ups throughout the course of the day; biked about 4 miles

breakfast: green tea with unsweetened vanilla soy milk; gluten free flax cornbread; grapes; 1 strawberry

lunch: coffee with unsweetened vanilla soy milk; salad wrap with lettuce, carrots, avocado, and vegenaise; roasted beets; honeycrisp apple

snacks: shortbread cookie!; dried mango; red pepper with tahini, lemon juice, and za’atar

dinner: salad with lettuce, carrots, avocado and toasted sunflower seeds tossed in a homemade balsamic vinaigrette; fat tire amber ale

exercise: about 35 push-ups throughout the course of the day; biked about 4 miles

breakfast: green tea with unsweetened vanilla soy milk; pumpkin flax plus granola with soy yogurt

breakfast: green tea; pumpkin flax plus granola with soy yogurt

lunch: “cheese toast” with homemade bread and pepper jack “cheese”;  salad with baked tofu with cilantro lime pesto, spinach, red pepper, roasted beets, and roasted asparagus tossed in a tahini za’atar dressing

snacks: dates; cashews; banana; smoked almonds

dinner: kale chips; gluten free flax cornbread based on this recipe (my housemate made 1.5x recipe with 1/2 c cornmeal and 2.5 c gluten free baking mix. She also cut the sugar down a little and added blueberries); kale with black beans, kidney beans, tomatoes and avocado; vegan shortbread cookie (thanks lori!)

exercise: biked about 8.5 miles; tilling garde; 6 push-ups (haha)

breakfast: green tea with unsweetened vanilla soy milk; coconut pumpkin bread; smoked almonds

lunch: homemade bread with tahini, lemon juice, and za’atar spread with baked tofu with cilantro lime pesto, spinach, and tomato; side salad of roasted beets, spinach, roasted asparagus, tomatoes and tahini za’atar dressing

snacks: organic pink lady apple; dried mango

drinks with joanna at nooshi: kirin ichiban

dinner: rice chex with banana, almond and soy milk; leftover breakfast burrito from papacitos

excercise: biked about 2 miles; 15 push-ups