pre breakfast: oj
brunch at sticky fingers (it’s not very good for breakfast): breakfast burrito; pancakes with maple syrup; home fries; tofu scramble
snack: stage planks (thanks emily!!!!!!!!!!!!!!!)
dinner: sweet potato latkes; apple latkes; salad with lettuce, red pepper, tomatoes, clementines and homemade balsamic vinaigrette dressing
breakfast: clementine; apple; nature’s path organic mesa sunrise (flax, corn and amaranth) cereal with soy milk
lunch: leftover pad thai
snack: leftovers from thanksgiving: mashed potatoes and stuffing (both types); mint tea; oj
dinner made by my housemate: potato latkes (some with apple sauce and some with ketchup); leftover chickpea meal from last night
breakfast: kava stress relief tea with french vanilla creamer; bananas; clementine
lunch at thaiphoon (goodbye lunch for our interns): pad thai tofu specify no fish and oyster sauce
snack: mashed potatoes
dinner with eva at the red derby: french fires; natty boh
dinner at home: chickpea stir fry made by housemate
breakfast: soy latte; banana; clementine
lunch: leftovers from thanksgiving: stuffing, mashed potatoes and tofurky; mac and cheese from garden grille
snacks: clementine; banana; microwaved vegetables (lima beans; green beans; carrots; peas; corn); lindt dark chocolate (85% cacoa)
dinner: one roasted brussels sprout; nature’s path organic mesa sunrise (flax, corn and amaranth) cereal with soy milk
breakfast: pure assam tea (“a rich, refreshing indian tea from the brahmaputra valley”) with french vanilla soy creamer; salty oatmeal
snack: raisins
lunch: leftovers from thanksgiving- tofurky, stuffing, mashed potatoes; mac and cheese from garden grille;
snack: carrots with horseradish hummus
dinner: tortilla with follow your heart vegan cheese and tofutti; clementines; roasted squash seeds
snacks at a chanukah party: chips and guacamole; matzah and applesauce
breakfast: Tazo “refresh” tea with french vanilla soy creamer; almonds
lunch: leftovers from thanksgiving- tofurky, stuffing, mashed potatoes; mac and cheese from garden grille; microwaved carrots, peas, corn, green beans and lima beans
snack: Jokerz candy bar (I was selfish and only gave one of the candy bars I got in NY as a gift).
dinner: leftover sweet potato yam patty with follow your heart cheese; leftover quinoa; 4 bowls of miso soup
dessert: roasted squash seeds
breakfast: soy latte; almonds
lunch: leftovers from thanksgiving- tofurky; stuffing; mashed potatoes
dinner: sweet potato yam patty (recipe from moosewood) with follow your heart cheese; quinoa with cilantro, parsley, roasted acorn squash, roasted pine nuts; roasted walnut; sauteed red onion; lemon juice
dessert: pomegranate licorice; grapes; trader joe’s chocolate chips
brunch at julian’s: special (i don’t remember what it was); french toast; peppermint tea with steamed soy milk
snacks: chamomile tea; sweet tarts; dr. cow cheese
dinner: leftover mac and cheese from garden grille; leftovers from thanksgiving: stuffing; mashed potatoes; tofurky
dessert: more sweet tarts/ a ton of pretzels (i feel so sick!)
pre brunch: oj
brunch at rasoi (i think this is the best vegan food i’ve had): the buffet: with salad; lentil soup; rice patty; fried lentil doughnuts; vegetable curry with rice; beets
kettle salt and vinegar chips
dinner at garden grille: miso soup and mac and cheese
breakfast: garlic bagel with tofutti from bagelz
snacks in the car on the way to boston for lisa’s bachelorette: leftover tofurky; fruit salad; leftover stuffing from portobello; veggie sticks (red pepper; celery, carrots)
snacks in the hotel room: pretzels; sweet tarts; stoudt’s fat dog beer
lisa’s bachelorette dinner at maggiano’s: sam adams lager; they brought me out a salad that clearly wasn’t vegan because it had croutons. i decided to eat around the croutons when they promised me everything else about it was vegan. it turns out they were wrong- it has cheese. they took the salad away and brought me a second salad with olive oil and vinegar; spaghetti with marinara sauce
breakfast: garlic bagel with tofuitti from bagelz (eaten at home); oj
thanksgiving: stuffing; tofurky; harvest stuffed portobello mushrooms; mashed potatoes; yams; salad; asian vegetables
beer?
breakfast: garlic bagel with tofuitti from bagelz (eaten at home)
snacks: pizza strips from calvitto’s ; kettel salt and vinegar chips
drinks: narragasentt beer; flying dog winter ale; oj
dinner: vegetable patty made by whole foods (it tastes like stuffing!); avocado sushi; carrots; broccoli; cauliflower; toasted sesame snap peas with shitake mushrooms
dessert: ice cream: purely decadent coconut milk cookies and cream- yuck
breakfast: smoothie (peach, apple, blueberries, banana, almond milk, ice); toast with earth balance
lunch (Chinese food for mom’s birthday) at Bejing Restaurant- tofu with vegetables and broccoli with garlic sauce. the soup that comes with the lunch special is probably not vegan so we substituted for extra vegetables
dinner: leftover chinese food; leftovers from garden grille (crab cakes and seared seitan); oj; leftover pasta from ruby tuesday
breakfast: leftover smoothie from last night; rice crispies with almond milk; toast with earth balance
snacks: biscotti
lunch at ruby tuesday: children’s pasta with marinara sauce; salad bar (lettuce, red onion, cucumber, green pepper, artichoke hearts, chickpeas, sunflower seeds, balsamic vinaigrette)
dinner at garden grille (i think this was the best vegan food i’ve ever had. plus, hermione (emma watson) from harry potter was at the restaurant): hearts of palm “crabcakes” with chipotle aioli on a bed of arugula; chipotle seared seitan with wasabi mustard dipping sauce; pepita encrusted tempeh with sweet & spicy mustard glaze, roasted asparagus, cranberry and sliced almond quinoa, red wine beet reduction and chive oil; baked vegan macaroni and cheese with broccoli and crimini mushrooms
brunch for my cousin’s wedding: blackberries; raspberries; blueberries; strawberries; salty oatmeal
snacks at the airport on the way to Rhode Island: biscotti; pretzel rods
snacks on the plane: pretzels; tomato juice; bagel (?)
dinner: smoothie (coconut plain yogurt; frozen fruit (blackberries; strawberries; raspberries; blueberries); banana; almond milk); pistachio nuts from turkey; leftovers from r. thomas; saltines with dr. cow cheese
pre breakfast: lemonade
breakfast at r. thomas: The Southern Vegetarian (tender collard greens stacked up with millet corn casserole, smashed potatoes and shiitake mushroom gravy. Surrounded by dots of butternut squash, mild and frilly lolla rossa greens and garlic chili flax dressing); raw cashew cheese (seasoned vegan spread of soaked raw organic cashews, red peppers and tamari served with cucumbers, celery and pear slices; nori veggie kraut rolls (nori stuffed with raw cultured veggies, quinoa and garlic chili flax dressing) served with BED dressing and wasabi; peppermint tea with steamed soy milk
snacks: pretzels with dr. cow cheese
snacks/ dinner at my cousin’s wedding:
appetizers: carrots; squash; tomatoes; olives; artichoke; peanuts; almonds
salad: greens with sundried tomatoes
dinner 1: dumplings; tofurky; veggies
this was one of the best meals i have ever had. too bad they took it away before i finished
dinner 2: asparagus, green beans, carrots and sun dried tomatoes
drinks at the wedding: sam adams boston lager; 2 heineken; amstel light; vodka and grapefruit juice (all vegan according to barnivore.com)
breakfast: kava stress relief tea with french vanilla soy creamer; apple slices with peanut butter
lunch: carrots; microwave popcorn (safeway’s organic brand); cashews; more kava stress relief tea with french vanilla soy creamer
dinner from java green: grilled chicken wrap (soy chicken, spinach, red onion, tomato, sprouts, soy cheese, veg-mayo, smooth java)
snacks on the airplane to atlanta: peanuts; fresca
breakfast: stress relief kava tea wtih french vanilla soy creamer; almonds; cashews
lunch: leftover green bean and almond stir fry over brown rice; frozen mixed vegetables
snacks: the last of the chocolate cake; carrots; raisins; more tea; Dr-Cow blue-green cashew cheese (ok, i officially have a snacking problem)
dinner: miso soup with broccoli; tortilla with follow your heart vegan cheese; tortilla with tofutti cream cheese; sweet tarts; chocolate chips
breakfast: coffee with french vanilla soy creamer; banana; cashews; kava stress relief tea with french vanilla soy creamer
lunch: jerk tofu patty from d’ital shak in ny; salads from whole foods: hearts of palm with to tomatoes and asparagus; spicy peanut pasta; orzo salad
snacks: carrots; leftover chocolate cake; raisins
dinner: pizza toast (beer bread toasted with sauce and follow your heart mozzarella cheese); green bean and almond stir fry over brown rice (toasted almonds; green beans cooked in olive oil, garlic, balsamic vinegar)
breakfast: coffee with french vanilla soy creamer
lunch: leftover enchilada casserole; leftover chocolate cake from my boss’s mom
snacks: banana; an apple; more chocolate cake
dinner: lots and lots of popcorn with nutritional yeast, braggs liquid aminos and kelp
subscribe with rss