breakfast: banana; chamomile tea
lunch: toasted sourdough bread with hummus, vegan tuna salad, lettuce and tomato; peanuts; hazelnut tea with french vanilla soy creamer
snack: multigrain tortilla chips (food should taste good)
dinner: nachos made with multigrain tortilla chips, black beans, salsa and daiya mozzarella cheese; roasted beets
desserts: apple cider; rice cakes; leftover sticky fingers cupcakes (chocolate and chocolate, almond, carrot)
breakfast: salty oatmeal; tahitian vanilla hazelnut tea (yogi brand)
snacks: vegan cupcake with chocolate frosting (someone at work gave it to me); leftover roasted squash from last week
lunch: toasted sourdough bread with hummus and vegan tuna salad; frozen veggies (peas, carrots, green beans)
dinner: potato garlic soup (thanks to my new housemate), rice cakes (way to0 many); tastes of several types of sticky fingers cupcakes: almond crème, chocolate with chocolate frosting, carrot cake
AM Oreos; cider
at bakery of Montpelier culinary institute: soy latte
in car, snacks from Montpelier Co-op: blackberry-almond muffin; Mantu hot pocket with veggies and potatoes; “tempeh of the sea” (fake tuna)
also in car: multigrain bread from Montpelier bakery; more Oreos
breakfast: banana; cider; orange juice; olive bread with leeks and garlic; coffee; beer
snacks in garden: raw kale, tomato
at Johnson Fair: Ritz crackers with jams: strawberry, pineapple?, banana butter, blackberry-acai?, blackberry?, etc.; Tostidos with salsa
beer on hike
potato chips throughout day; leftover peanut noodles; a peanut; half a beer before going to Montpelier
dinner at Dan/Adrian’s house in Montpelier: flour tortilla burritos with refried black beans, tofu, cilantro, lime, tomato, peppers, and Trader Joe’s jalapeño salsa; Rock Art barley wine and golden ale (may or may not be vegan); soymilk with double stuf Oreos or fake Oreos
bread with jelly
while apple picking: apples
at Farmer’s Market: maple syrup samples
breakfast/lunch at Dan’s house: bread with combinations of garlic, tomato, and avocado; home fries with ketchup; hazelnut coffee; orange juice; almonds; uncooked kasha
at Dorigan’s cider party: peanut noodles; couscous salad (with tomato, parsley, paprika, cumin, olive oil, cider vinegar, soy sauce, and almonds); vegan vegetable pizza made in outdoor pizza oven; cracked black pepper chips; cauliflower and Tostidos with hummus; cider; hard cider; Wolaver’s Organic beer (vegan according to Barnivore) and Magic Hat Seasonal Ale (vegan according to Barnivore)
back at Dan’s house: more beer; whiskey
breakfast: tahitian vanilla hazelnut tea (yogi brand) with french vanilla soy creamer; an apple from the farmers market
lunch: collard green salad; toasted sourdough bread with hummus, lettuce, vegan tuna salad and tomato
snack: the last bite of the cookie from yesterday
in car to Vermont: trail mix; almonds; collard green salad; Oreos
at Dan’s house: Rock Art beer (may or may not be vegan); another beer (an IPA); sunflower seeds; whiskey; veggie chili; part of a pickle
breakfast: peppermint tea with french vanilla soy creamer; a couple of slices of sourdough bread; an apple from the farmers market
lunch at afterwards cafe: salad with portabella mushrooms and balsamic vinaigrette (it’s vegan)
snacks: vegan peanut butter cookies (way, way too many) made by Liz Lovely (i have never had this brand before)
toasted sourdough bread with hummus, lettuce, tomato, vegan tuna salad; leftover collard green salad
dinner: miso soup (tofu, miso paste, green onions, string beans, cabbage, hot sauce, toasted almonds); roasted sweet potatoes and squash; roasted squash seeds with salt (yum) and more toasted almonds
breakfast: earl gray tea; coffee with french vanilla soy creamer; bagel with tofutti; fruit salad (blackberries, raspberries, grapes, blueberries, strawberries); an apple from the farmers market
lunch:toasted sourdough bread with hummus, lettuce, tomato, vegan tuna salad
dinner: Tofurky sausage pizza (do not buy this- it’s not good at all!); a bite of a squash and chickpea dish that my new housemates made
breakfast: coffee with french vanilla soy creamer; peanuts (too many); a banana
lunch: toasted sourdough bread with hummus, vegan tuna salad, lettuce and tomato; peppermint tea with steamed soy milk
dinner: collard green salad (raw collard greens, garlic, red onion, avocado, tomatoes from the farmers market, bragg’s liquid amino acids, vegetable oil, salt and pepper); a bagel with earth balance; busch’s beer
breakfast: coffee with french vanilla soy creamer; toasted and very salted corn kernels; an apple from the farmers market; peanuts
lunch: toasted sourdough bread with hummus, vegan tuna salad and lettuce; banana; more peanuts
dinner: leftovers from negril and more tortilla chips; busch’s beer
brunch at asylum: vegan huevos rancheros (tofu scramble atop a corn tostada, topped with salsa and vegan cheese, served with home fries and black beans); vegan chili cheese fries; lots of coffee and soy milk
lunch/snacks/dinner: leftovers from negril and asylum; almost an entire large bag of tortilla chips
samples at the mount pleasant farmers market: apples; tomatoes; apple cider
breakfast from heller’s: garlic bagel with tofutti (i brought my own tofutti); coffee
things consumed at the virgin mobile freefest: part of a peanut butter and jelly sandwich; busch’s beer; rum and pepsi; a vegan hotdog; sweet potato fries with kethcup and mustard
dinner: half a bagel (part of it with horseradish hummus and part with earth balance)
breakfast: salty oatmeal; coffee with french vanilla soy creamer
snacks: an apple from the farmers market; leftover black bean salad from julia’s empanadas
lunch from whole foods salad bar: a taste of the vegan meatloaf; kale salad; white beans with dill; curried tempeh, cuban tofu and some grain i’m not sure the name of. i also got peanuts and toasted corn from the bulk section.
more corn
more corn
umm..more corn
dinner at negril (in silver spring, md): curried vegetables (garbanzo beans, eggplant, stewed tomatoes, black eyed peas curried in our special seasonings; with beans and rice and cabbage
breakfast: part of a bagel with tofutti (i started eating the bagel and then realized it was completely moldy…gross); coffee with french vanilla soy creamer
lunch from cafe green: “cheeseburger” with a pickle. the cheeseburger was good. it was not a boca burger (it was made with lentils, millet and other things. it could have had more salt). the cheese melted and was delicious. it’s expensive, but a good treat
a few corn chips and a handful of cereal (i don’t remember the type) while feeding a cat that i’m cat sitting for
dinner: thai stir fry with thai curry paste, green beans, tofu, onions, garlic and a red pepper served over a bed of white rice and garnished with green onions, cilantro and lime
drinks: tecate
breakfast: coffee with french vanilla soy creamer; bagel (1/2 with earth balance and 1/2 with tofutti)
lunch: leftover chili; grapes; a generic version of stacy’s pita chips
dinner at zenebech: vegetarian platter
drinks at the raven: magic hat #9
more food: i at an entire large bag of stacy’s pita chips! then i had wheat thins with horseradish hummus
breakfast: coffee with french vanilla soy creamer; part of a plain bagel with tofutti
lunch at julia’s empanadas: vegan empanadas with black bean and rice soup and black bean salad; grapes
dinner: stir fry with white rice, broccoli, peppers; onion, garlic, mushrooms, white rice, soy sauce, vegan oyster sauce
breakfast: grapes; coffee with french vanilla soy creamer; bagel with tofutti cream cheese
lunch: leftover pho from pho 14; an apple from the farmers market; half an avocado sprinkled with sea salt
chamomile tea
drinks and food at nooshi: tofu fries; steamed rice with soy sauce; piña colada; heineken dark (i just realized that this may not be vegan. i sent heineken an email to find out)
more food: a few veggie chips and leftover black beans with garlic, onion, appple cider vinegar and cumin
brunch: curry with squash, peppers, garlic; thai basil served over white rice; black bean salad (black beans, cumin, lemon juice, apple cider vinegar, onions, garlic, salt and pepper)
dinner at pho 14: vegetarian pho
a peanut
brunch: leftover veggies and black beans from alero; leftover veggie burger from tonic
snack 1: an oreo
snack 2: bagel with tofutti;
dinner and drinks at a beer tasting: bread, hummus, squash, pesto, veggies, etc (they labled what was vegan!); different types of homemade beer (yum)
more drinks: tecate with a lime at haydee’s; brooklyn pilsner
another snack: corn chips with sauce and melted daiya cheese
breakfast: coffee with soy creamer; onion bagel with tofutti cream cheese
lunch: leftover fajitas from alero; pizza strip from calvitto’s (from the freezer)
snacks: plain bagel with tofutti cream cheese; grapes
dinner: leftover fajitas from alero
dinner/drinks at tonic: RRP Salad Burger (veggie burger (homemade), roasted red pepper hummus, greens and oven roasted tomatoes) with tater tots; great lakes eilot ness (vegan according to barnivore)
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