breakfast: soy latte
lunch: roasted asparagus, beets and potatoes (made by my housemate); a ridiculous amount of stacy’s pita chips
snacks: kava stress relief tea with french vanilla soy creamer; almonds; leftover chicken piece from red bamboo (umm…how do i have this in my bag? and how gross is it that i ate it)
dinner: cashews; almonds; more stacy’s pita chips (i didn’t learn my lesson- i finished the bag); enchilada casserole made by on of my housemates
pre breakfast: another soy latte made by michael (still amazing!); a taste of vegan paneer; a taste of the green tea ice cream mix
brunch: saag paneer with homemade vegan paneer cheese (click here for the recipe) over brown rice; green tea coconut/ nut-based ice cream (1.75c coconut: 1.25c nut-based MimicCreme in lieu of soy; otherwise followed the recipe from The Vegan Scoop)tecate (vegan according to barnivore)
snacks: another soy latte made by michael!; more green tea ice cream
a taste of katherine and michael’s food from D Ital Shak (all-vegan, 24-hour): BBQ pork/chicken/?; cheesy potato pie; fried rice
dinner on the bus back to dc: toasted everything bagel with tofu cream cheese, onion and tomato (yum!)
pre breakfast: soy latte made by michael (yum- thanks micahel)
brunch at kate’s joint: batter fried onion rings cajun style with bbq sauce with bbq sauce (the first onion rings i’ve had in about 10 years!); coffee with soy milk; bloody mary; vegan cinnamon french toast topped with caramelized apples; sweet potato hash (yams topped with collards, fakin, vegan cheddar cheese and tofu scramble)
dessert at lula’s sweet apothecary: coffee ice cream in a sugar cone; tastes of cinnamon ice cream and cookies and cream
dinner at John’s of 12th St : they have a vegan menu, which you can view here: bruschetta (garlic grilled bread with avocado, basil and tomatoes); vegan garlic bread; seitan alla rosa with artichokes & fire-roasted peppers in marsala wine mushroom sauce- this comes with a side of spaghetti with marinara sauce; tomato, spinach and tofu ravioli in fresh tomato bail sauce
drink treats at home: leftover beer from last night’s tasting: harpoon grateful harvest cranberry ale (vegan according to their website); smuttynose robust porter (vegan according to barnivore); rouge shakespeare oatmeal stout (vegan according toe barnivore); crispin natural hard apple cider (vegan according to barnivore) mixed with lindemans peche “peach” lambic (vegan according to barnivore); tecate
food treats at home: peanut butter bomb by vegan treats (we bought it at atlas cafe); jokerz buccaneer all natural candy bar (tastes like a 3 musketeers bar)
pre breakfast: coffee at honey’s house (she bought it in costa rica)
breakfast from A.R.E.A. bagels: honey and i shared an everything bagel with scallion tofu cream cheese, onion and tomato
lunch at red bamboo: pineapple seafood fried rice (soy fish, scallops, crab, shrimp, red and yellow peppers and white rice); creole soul chicken (panko breaded soy chicken with cajun rosemary seasoning served with sweet corn mashed potatoes, steamed carrots, yellow squash, zucchini, and our classic mushroom gravy)
dessert at lula’s sweet apothecary: samples of espresso ice cream and mint chip; an ice cream sundae- 1 scoop of earth worm ice cream (chocolate cashew based ice cream with crumbled cookies and gummy worms), 1 scoop of soft serve cake batter (soy based), hot fudge, coconut whipped cream and chocolate sprinkles (aka jimmies if you are from Rhode Island)- THANK YOU FOR THE BIRTHDAY GIFT HONEY!
snacks: a taste of a peanut butter bomb by vegan treats (we bought it at atlas cafe); wayfare hickory cheddar spread and dr. cow cheese spread on ryvita sesame rye crackers and carr’s water crackers
dinner: bok choy sauteed with garlic, red pepper flake, salt and pepper; miso soup made by michael; green tea soba noodles (thanks honey!) dipped in soy sauce with scallions
beer tasting: harpoon grateful harvest cranberry ale (vegan according to their website); peak organic maple oat ale (vegan- see company responses about vegan products); smuttynose robust porter (vegan according to barnivore); dogfish head saison du buff (ale brewed with parsley, sage, rosemary & thyme) (vegan- see company responses about vegan products), Rouge shakespeare oatmeal stout (vegan according toe barnivore); crispin natural hard apple cider (vegan according to barnivore); lindemans peche “peach” lambic (vegan according to barnivore); honey and michael squared beer (peach and strawberry lambic- vegan according to michael and honey)
breakfast: banana; kava stress relief tea with french vanilla soy creamer
lunch at java green: grilled chicken sandwich (soy chicken, spinach, red onion, tomato, sprouts, soy cheese, Veg-Mayo, Smooth Java)
snack: leftover chocolate cake (x2); stacy’s pita chips (way too many servings…i am not going to be hungry for ny!)
dinner on the bus to ny: leftover chipotle garden blend burrito
breakfast: a banana; soy latte; almonds
lunch: leftover garden blend burrito from chipotle
snacks: chocolate cake made by my boss’s mom!; raisins; almonds
dinner made by one of my housemates and me: kale salad and pizza
dessert: beer toast with sauce and melted follow your heart cheese; beer toast with “turkey” salad
breakfast:an apple; a banana
lunch from chipotle: garden blend burrito
snacks: almonds and raisins
dinner made by one of my housemates: vegetable soup (carrots; butternut squash from the garden- even though it wasn’t ripe; broccoli); homemade beer bread; baked tofu
dessert: the last of the vegan cookie dough ice cream
breakfast: chai tea with french vanilla soy creamer; raisins; almonds; an apple
lunch: leftover pho
snacks: more almonds (I ate about 5 servings); more raisins (i ate about half the container- which has 13 servings); hazelnut tea with french vanilla soy creamer; equal exchange organic dark chocolate
dinner cooked with nate and shelley: roasted cauliflower cooked in olive oil with cumin and tumeric mixed with spaghetti squash and tomatoes; red cabbage, red onion, tomato, cucumber and red pepper salad tossed in a mustard/maple syrup/soy sauce dressing; near east whole grain blends- roasted garlic (we added in cucumbers, tomatoes, red onion, red pepper)
dessert from sticky fingers: cupcakes: almond creme, s’mores, coconut delight, peanut butter fudge
breakfast: toasted cranberry walnut bread with hummus
snacks: raisins; a banana
lunch: leftover drunken noodles; vegan cookie dough ice cream
snack: more ice cream
dinner at pho 14: vegetarian pho (it’s vegan)
this day is sort of a blur (i’m not sure why). here are the foods i think i ate:
toasted cranberry rasin bread with hummus; i think i had a banana; vegan cookie dough ice cream (a gift from my housemate!); a taste of vegan turkey salad
snacks at the punk rock flea market: vegan donut holes! an apple
dinner made with eva: drunken noodles (tomatoes, purple peppers, green peppers, carrots, onion garlic, rice noodles, tofu, soy sauce, sugar and vegan oyster sauce); more vegan cookie dough ice cream
drinks: budweiser: great lakes elliot ness; flying dog dogtoberfest marzen (all vegan according to barnivore)
breakfast: toasted cranberry walnut bread with earth balance
lunch: leftover black beans and mango with brown rice; celery with peanut butter; an apple
snacks: chai tea with french vanilla soy creamer; cashews
dinner: french fries, leftover brown rice with chili; chocolate
drink: a glass of merlot (joanna checked to make sure it was vegan)
breakfast: coffee with french vanilla soy creamer; banana
lunch: leftover casserole from last night; leftover chili
snack: celery with peanut butter; an apple
samples at whole foods: general tso’s vegan chicken; carrots dipped in samples of genji spicy ginger miso dressing and regular ginger miso dressing
snack: rice crackers
dinner made by a housemate: mango black beans (she says the recipe is from one of the moosewood cookbooks and contains red onion, black beans, mango, ginger, cilantro, cumin, hot pepper and other vegan things)
dessert: dates; frozen so delicious cultured coconut milk raspberry yogurt (yum!!!!!!!!!!); cranberry walnut bread with melted earth balance; sleepytime tea…zzzzzzzzzzzz
breakfast: salty oatmeal; cashews; spiced chai tea with french vanilla soy creamer
lunch: lefotver chili mixed in with leftover whole wheat pasta and cheese sauce from veganomicon
snacks: chocolate bar; an apple; a taste of minute maid pomegranate blueberry juice (it tastes almost exactly like minute maid fruit punch)
dinner made by a housemate: vegan casserole (one layer of brown rice, one layer of sweet potato, one layer of blended cauliflower, one layer of blended chickpeas/tomato/garlic/ eggplant topped with vegan cheese sauce from veganomicon)
dessert: nature’s path organic mesa sunrise (flax, corn and amaranth) cereal; dates
breakfast: leftover quesadilla (yes, i know it’s gross to eat for breakfast) from busboys and poets; so delicious cultured coconut milk; spiced chai tea with french vanilla soy creamer
lunch: last of the quesadilla; leftover potato, tofu, broccoli and tomato stir fry; vegan treats cookie (compliments of vegan day)
dinner made by my housemate: pasta with tomato sauce, balsamic vinegar, tomatoes, tofu and spinach; pasta with leftover cheese sauce from veganomicon; pasta with earth balance and nutritional yeast (i ate a lot of pasta)
snack: i wanted frozen yogurt so my housemate bought me so delicious cultured coconut milk raspberry yogurt to freeze- not the same as frozen yogurt, but worth a shot. i tasted it before freezing it to see if i like it- yum!
breakfast: refresh tazo tea with french vanilla soy creamer; cashews; 1 wasabi pea
spiced chai tea with french vanilla soy creamer
lunch: leftover whole wheat pasta with cheese sauce; leftover chili
snack: celery with peanut butter
dinner at busboys for their vegan event: sticky fingers brownie; vegan quesadilla (roasted red peppers, grilled portobello mushrooms and onions, spinach, and soy cheese served with guacamole, pico de gallo, and vegan sour cream)
samples of the house dinner: tofu, potato, broccoli and tomato stir fry; mango
breakfast: so delicious cultured coconut milk; leftover chili
snacks/lunch: toasted tortilla with melted daiya cheese; roasted squash seeds; chocolate chips; toasted beer bread with hummus; oj; veggie booty
dinner: whole wheat pasta with earth balance and nutritional yeast
post halloween dinner: whole wheat pasta with the cheesy sauce from veganomicon
breakfast: so delicious cultured coconut milk; nature’s path organic mesa sunrise (flax, corn and amaranth) cereal- it looks like corn flakes
lunch/ snacks at the rally to restore sanity: banana; salty oatmeal; chocolate chip banana bread; raisins; cereal
dinner at busboys and poets: veggie burger with added vegan cheese (not worth the extra $1.50 they charged me); sweet potato fries; salad with vinaigrette
way too many drinks at various halloween parties: budweiser; liquor of various sorts; more beer
breakfast: spiced chai tea with french vanilla soy creamer; leftover pumpkin bunt cake (yum)
lunch: leftover quinoa and asparagus with toasted almonds,red onions, pine nuts and parsley; seven spiced chai tea with french vanilla soy creamer
snack: cashews
dinner/drinks: budweiser (vegan- see company responses about vegan products); popcorn with braggs and nutritional yeast while watching the west wing
more dinner/ dessert: chocolate chip banana bread; kale, bean, chili with peanuts and raisins made by my housemate
breakfast: hazelnut tea with french vanilla soy creamer
lunch: leftover quinoa and asparagus; kava stress relief tea with french vanilla soy creamer
snacks: peanuts; equal exchange dark chocolate; cashews (i need to stop eating so many snacks!)
dinner: chocolate chip banana bread; chili topped with cilantro and corn chips (thanks shelley!); pumpkin bunt cake (i think this was my first bunt cake)
breakfast: watermelon, strawberries, tazo refresh tea with soy milk and some with french vanilla soy creamer; vegan chocolate chip banana bread (my housemate made it); cashews
lunch: peanuts; cashews; leftover moroccan spiced chickpea soup with whole wheat couscous; an apple
snacks while making calls to encourage people to vote: corn chips; salad from red rocks (they said the dressing is vegan); Equal Exchange “organic/fairly traded” dark chocolate- 55% cacao
dinner: quinoa with parsley and pine nuts; asparagus; more chocolate chip banana bread; beer bread (this is definitely my favorite type of bread)
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