breakfast: pink lady apple with peanut butter; peppermint tea with soy milk
lunch: leftover marmalade tofu over roasted lemon israeli couscous and broccoli; leftover pasta with spinach, chickpeas, and olive tomato sauce
snack: israeli ouscous with mixed vegetables
dinner: panang curry with carrots, beans, chayote and butternut squash over a brown rice/wild rice mix; plain yogurt
I think I had coffee with soy milk at some point, but I am not sure
breakfast: an apple
lunch: leftovers from kababji; leftover marmalade tofu over roasted lemon israeli couscous and broccoli
snacks: a heaping spoonful of chocolate frosting; peppermint tea with soy milk; date pieces in flour
dinner: pasta with spinach, chickpeas, and olive tomato sauce
breakfast: banana; peppermint tea with soy milk; date pieces in flour
lunch: cvs cajun blend trail mix (peanuts, hot cajun corn sticks, pretzels, sesame sticks, almonds, and hot cajun seasoning (very salty)
lunch at kababji grill: pita chips with spices; sahan khodra (fresh radishes, tomato slices and mint leave, pickled cucumber and chili peppers and imported lebanese olives); hummus and pita; feter kabab sandwich (grilled marinated porobello mushrooms wrapped with lettuce, tomato, garlic paste and pickles)
dinner 1: leftovers from kababji grill and a buccaneer bar (sold at sticky fingers)
dinner 2: leftover kale soup with melted vegan cheese and nutritional yeast; mesa sunrise flax, corn, quinoa and amaranth cereal with soy milk
breakfast: banana; bagel with earth balance and strawberry preserves; tortilla with vegan cheese
lunch: leftover chickpea, tofu, tomato sauce, and rosemary; tortilla with vegan cheese and tomatoes
dinner: Marmalade tofu over roasted lemon israeli couscous and broccoli (my recipe was based on this recipe and this recipe)
snack while watching who’s afraid of virgina wolf: pretzels
breakfast: yogurt; leftover pasta with olives and chickpeas
lunch: more soy yogurt; tortilla with vegan cheese
dinner: battered poblano peppers (flour, cayenne, salt, pepper, and beer) stuffed with quinoa, mushrooms, chayote, garlic, cilantro, mango and salsa; corn bread; kale chips (make sure your kale is very dry then massage in olive oil, salt and a lot of minced garlic…nutritional yeast would be good addition) and bake on 350 for about 12 minutes- until crisp); budweiser
breakfast: raisins
lunch: pretzels; cajun trail mix
dinner: pasta with olive tomato sauce and chickpeas; a lot of spoonfuls for nutritional yeast
breakfast: salty oatmeal; a bite of a rotten banana (yuck)
lunch: leftovers from garden grille; pink lady apple with peanut butter; leftover baked tempeh
snacks: date pieces in flour; tortilla with vegan cheese
dinner with eva while starting seeds for the garden: kale with soba noodles; baked tofu; roasted carrots and beats; lentils; sam adams noble pils
breakfast: pink lady apple with peanut butter
lunch: leftover baked tempeh; food from whole foods salad bar (thai vegan chicken; sesame udon salad; israeli couscous salad; seaweed salad; artichoke hearts; hearts of palm salad with asparagus and tomatoes; orzo salad
snacks: soy latte; pumpkin seeds
dinner: 2 tortillas with vegan cheese; leftover chickpea soup; throat coat tea; graham crackers
breakfast: soy latte
lunch: vegan cheese and chicken pizza from whole foods; potato chips; sprite zero (NASTY)
snack: leftover spicy buffalo tofu (organic tofu, soy milk, wheat flour, lemon juice, hot sauce, ketchup and spices) made by soul vegetarian east in chicago; graham cracker
dinner: marinated baked tempeh; baked sweet potato; kale soup; chickpea soup
breakfast: tortilla with vegan cheese
lunch: roasted garlic and broccoli; tortilla with melted vegan cheese; banana
snack from hello cupcake (thanks Chris!): chocolate cupcake with vanilla frosting
snack: very salty pumpkin seeds
dinner: pasta with earth balance and nutritional yeast mixed with an Indian stir fry (tofu, broccoli, a few other vegetables I can’t remember and spices); chocolate chips; throat comfort tea
breakfast: leftover baked goods from wildflour cafe; salty oatmeal
lunch: whole wheat pasta with my mom’s homemade chili sauce; very salty pumpkin seeds
dinner: leftover chinese food from beijing; leftovers from gregg’s; frozen cran-raspberry juice; roasted broccoli with garlic
breakfast: a sip of a smoothie (coconut yogurt, orange juice, banana, grapes, apple, ice, strawberries)
lunch at rasoi (they have an all vegan and gluten free buffet on saturday’s (YUM)): some of the items they had were dosas, idlis, vadas, coconut curry.
dinner on the plane back to dc: i don’t remember what i ate other than pretzels and tomato juice, but i know i ate more
breakfast: so delicious plain coconut yogurt; smoothie (ice, yogurt, strawberries, blueberries, banana and orange juice)
lunch at beijing: Tofu with vegetables (the soup is not vegan: ask for extra rice or an extra vegetable); Moo Shu Vegetable
dinner: leftover chinese; whole wheat pasta; chamomile mint tea
lunch at gregg’s restaurant with grandparents: pickles; dinner rolls with olive oil, salt and pepper; beets, boca burger on focaccia (the buns are not vegan) with a baked potato (the fries aren’t vegetarian)- they have an “allergy menu” that lists what is in each food item
snacks: throat coat tea; wasa 7 grain crackerbread
samples at wildflour cafe: Al Green smoothie (spinach, kale, cucumber, celery, apple, lemon and parsley); Peanut Butter Brownie
dinner at garden grille: chipotle seitan with wasabi mustard (this is my favorite item on the menu); raw lettuce wraps (bibb lettuce, carrots, jicama, scallions, mint, cucumber pad thai, peanut sauce); cornmeal coriander tempeh (grilled bok choy, edamame puree, coconut red lentils, ginger tamari)
dessert: raw cheesecake from wildflour bakery; chamomile mint tea
breakfast: green tea with peach; banana with peanut butter
lunch: whole soy & co lemon yogurt; leftover quinoa-oat croquettes; leftover ginger carrots and kale; leftover broccoli
dinner: Amy’s rice macaroni with dairy free cheeze (Yum! but it’s disgusting for you..so much cheese)
breakfast: tortilla with vegan cheese; raw almonds
lunch: tomato juice; leftover quinoa-oat croquettes; leftover ginger carrots and kale; leftover broccoli; orange juice
dinner: I skipped dinner- I went to sleep at 7
breakfast: mesa sunrise flax, corn, quinoa and amaranth cereal with banana and rice milk; tortilla with vegan cheese
lunch: leftover nordic winter vegetable soup; more cereal
dinner 1: spicy buffalo tofu (organic tofu, soy milk, wheat flour, lemon juice, hot sauce, ketchup and spices) with celery and garlic mayonnaise made by soul vegetarian east; graham cracker
dinner 2: kale and ginger carrots (kale and carrots cooked with ginger (fresh and powder), sesame oil, and salt. once they have cooked add in 1 T of corn starch diluted in 1/2 cup of water. stir and simmer for 1 minute); quinoa-oat croquettes; broccoli with lemon butter sauce
breakfast: mesa sunrise flax, corn, quinoa and amaranth cereal with banana and rice milk
lunch at dos gringos: chipotle tofu sandwich with a side of chickpea salad
snack: tortilla with vegan cheese
snacks at a gallery opening: carrots and hummus
snacks at michael showalter’s talk: raw almonds and cashews, raisins, dried blueberries
dinner at momiji wok: vegetable roll; vegetable tempura (they checked and told me the batter is vegan); peanut and avocado roll. note: the miso soup is not vegan
drink at shelley’s while watching wet hot american summer: miller high life
breakfast: leftovers from thaitanic (is it gross to eat thai food at 8:30 in the morning?); soy latte
lunch: leftover falafel from maoz; leftover caesar salad and pizza from bread and brew
snacks: Nugo Dark Mint Chocolate Chip bar; whole soy & co. lemon yogurt
dinner at tonic with eva: great lakes eliot ness (vegan according to barnivore); mushroom risotto (creamy garlic, english peas, portabella mushrooms & bloomed carrot); rrp salad burger (veggie burger, roasted red pepper hummus, greens & oven roasted tomatoes) with a side salad; a side of french fries (way over priced); a vegan IPA (I don’t remember what type)- make sure you inform your waiter that you want vegan versions of everything
drinks/food at shelley and nate’s party: a lot of beer and shots (I only drank types that I know are vegan); potato chips dipped in pizza sauce
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