breakfast: apple with peanut butter; soy latte

lunch: leftovers from the vegetable garden- general tsao’s chicken and garden pan

snack: pretzel rods; chocolate israeli wafer (Adin brand- it’s on the bottom of the page in the middle)

dinner: quinoa with tomatoes, cilantro, cumin, garlic powder, salt and pepper; almonds and raisins; carrot sticks; tortilla with vegan cheese; roasted and salted squash seeds

breakfast: cameo apple (yum) with peanut butter; coffee with soy milk

lunch: leftover roasted beets, leftover tempeh taco filling; sjaak’s mint bite (yum); chocolate israeli wafer (Adin brand- it’s on the bottom of the page in the middle)

snack: pretzels

dinner: raisins; tortilla with vegan cheese; a piece of mock chicken from vegetable garden; pomegranate blueberry juice; onion bagel with earth balance; lentils with quinoa; butternut squash

breakfast: pink lady apple with peanut butter

lunch: leftover chipotle burrito (garden blend burrito with guacamole); leftover apple crisp

dinner: grapes; popcorn with nutritional yeast, salt and garlic powder; pita chips with hummus; yuengling

breakfast: apple with peanut butter; coffee with soy milk

lunch during my boss’s 70th birthday party: vegan chipotle garden blend burrito with guacamole; tortilla chips with black beans, guacamole and salsa

dinner:roasted red beets, chioggia beets, sweet potatoes and white potatoes; tempeh tacos based on this recipe; apple crisp

breakfast: salty oatmeal; stay’s naked pita chips; grapes (green, red, purple); almonds (a ridiculous amount of food)

lunch: leftover black beans and quinoa with a tomato

snack at books to prisoners: animal crackers

dinner: tortilla with vegenaise, mustard, lettuce and tomato; whole wheat pasta with earth balance, salt, and pepper; leftover popcorn with nutritional yeast and braggs liquid aminos

breakfast: salty oatmeal; soy latte

lunch: stacy’s naked pita chips; calvitto’s pizza strip (frozen from RI)

dinner: popcorn with nutritional yeast and braggs liquid aminos; Sticky Fingers Cupcake Wars cupcake pairings (cupcakes: Strawberry Kiwi [daiquiri cupcakes with kiwi curd, strawberry rum frosting & strawberry rum shooter garnish], George Caramelin [chocolate cinnamon cupcake with vanilla bean bourbon frosting, bourbon caramel sauce & candied pecans], Working Blue [ginger cupcake with peach filling & blueberry frosting], Gilbert Ganache-fried [chocolate seltzer cupcake with ganache, banana frosting & banana chip]; black beans and quinoa (black beans, mango, quinoa, cilantro); williamsburg alewerks tavern ale

breakfast: homemade trail mix (almonds; date pieces; raisins; roasted squash seeds)

lunch: brown rice with leftover chickpea stir fry; pasta with kale, pine nuts, chickpeas and sundried tomatoes

snack from Five Guys: fries with ketchup and mustard; peanuts

dinner at Cafe Green: cheeseburger (house-made burger is blended from sprouted quinoa, lentils, and seven fresh veggies, including kale and mushroom. Served on a toasted wheat bun and topped with melted cheddar cheese, lettuce, tomato, mayo, and sautéed bell peppers and onions); starter platter (two each of our Mini Mung Bean Pancakes, Mandoo dumplings, and Che Bites, a Kkochi Skewer and a trio of peanut, tamari, and agave dijon sauces); kkochi skewers (marinated and skewered chunks of Gardein chicken, boolgogi, bell peppers, scallions, and mushrooms drizzled in Smooth Java Sauce); sauteed rice sticks (they no longer have these on the kkochi skewers, but they made them special for us); coleslaw

beer in a place: red marker ale from williamsburg alewerks (vegan according to the brewmaster)

breakfast: toasted squash seeds; date pieces in flour

lunch: leftover brown rice with chickpea stir fry, kale salad and roasted carrots, beets and potatoes

snack: animal crackers

dinner: salad with spinach, cilantro, tomato, red onion and a mustard balsamic vinaigrette; salad wrap with vegenaise, spinach, cilantro, tomato, red onion and a mustard balsamic vinaigrette

breakfast: date pieces in flour

lunch 1: chickpea stirfy with brown rice; carrot sticks

lunch 2: salty oatmeal; hamentashen; banana

dinner: pesto (basil, sundried tomatoes in oil, garlic, spinach, salt)  pasta with green beans; blueberry cornbread

breakfast: mesa sunrise flax, corn, quinoa and amaranth cereal with a banana and rice milk

lunch: leftovers from yesterday-couscous surprise (couscous, blueberries, tomatoes, dried dates, tamari tempeh, red peppers); chickpea stirfry; carrot and cucumber sticks; rice cake

snack at the weir: a sip of sprite

dinner: whole wheat pita (I used this recipe. I used 4 cups of whole wheat flour and 1 cup of white flour. I had to add extra water); homemade hummus (based off recipe number 3, but I didn’t use parsley and I added soy sauce) with carrot and cucumber slices; roasted beets; kale chips (see recipe archive); kale salad; more hamantashan

breakfast: banana; vegan hamantashan (some have chocolate chips, some have raspberry jam, some have blueberry jam and some have cherry jam)

lunch: more hamantashan; everything bagel with earth balance and peach jam

dinner: more hamantashan; couscous surprise (couscous, blueberries, tomatoes, dried dates, tamari tempeh, red peppers); chickpea stirfry

dessert: more hamantashan; asahi beer (vegan according to barnivore); more hamantashan (I think I had at least 12 today- gross)

asaki; more hamantashan

breakfast: date pieces in flour

lunch: panang curry with carrots, beans, chayote and butternut squash  over a brown rice/wild rice mix; leftover mustard baked tofu with roast carrots, broccoli and potatoes

snack while working at the co-op: a few organic currants that fell on the counter while I as packing them

dinner: roasted squash seeds; mesa sunrise flax, corn, quinoa and amaranth cereal with rice milk; tortilla with vegan cheese; lightly salted rice cake

breakfast: coffee with soy milk; date pieces in flour and salted cashews

lunch: leftover marmalade tofu over roasted lemon israeli couscous and broccoli dipped in wasabi mustard

snacks: more coffee with soy milk; lemon soy yogurt

dinner: mustard baked tofu with roast carrots, broccoli and potatoes Click for the recipe.