breakfast: coffee with soy creamer; onion bagel with tofutti cream cheese
lunch: leftover chili with tvp, squash, black beans, okra, tomato, onion, garlic
cupcake from hello cupcake: banana cake with vanilla frosting
goodbye drinks;food for john at mandu: sapporo; peach sojutini; vegetable mandu (fried and steamed)
snacks at a clothing swap: tortilla chips with guacamole and black beans
breakfast: part of an onion bagel with tofutti cream cheese
lunch at bread and brew: carrot coconut soup (yum) and wild mushroom pizza with arugula and vegan cheese
snacks: coffee with soy creamer; leftover pizza from bread and brew; french bread
dinner at alero: chips and salsa; fajitas with guacamole, lettuce, black beans and vegetables (I was not sure the refried beans and rice are vegan so I made my own meal)
breakfast: coffee with soy creamer
lunch: leftover falafel from maoz vegetarian; leftover okra stew that I made with Crispen in Urbana; pizza strip from calvitto’s (i had frozen a bunch)
dinner at Thaitanic II: i have been boycotting this location because it opened up in a disgusting gross apartment building in columbia heights. but, my mom and brother drove from ny to help me move and this is where they wanted to go, so i agreed. sadly, it is right by my new house. i had drunken noodles and tao huw pad tua ngorg (stir-fried bean sprouts, fried tofu, mushrooms, spring onions, red peppers and green peppers in a garlic soy sauce). be sure to specify no fish and oyster sauce. if you don’t specify it will have both; corona with a lime
breakfast: coffee with soy creamer
lunch a maoz vegetarian: falafel pocket with beets, carrots, onions, tomato, cauliflower, tahini, cilantro sauce, pickles, chickpeas, etc)
dinner: veggie chips; wheat thins
drink: williamsburg alewerks wheat ale (vegan- see company responses about vegan products)
breakfast: leftover chili with white rice
lunch: toasted sourdough bread with mashed avocado, salt, pepper and tomato; toasted sourdough bread with tomato slices and vegan “tuna” salad
snack at sticky fingers: raspberry lemon muffin and a sip of hot chocolate
tea from tynan: Moroccan Mint
dinner at pho 14: veggie pho
breakfast: garlic bagel with earth balance
lunch: apple from the farmers market
dinner at eva’s: okra fritters topped with homemade applesauce; chili (okra, squash, garlic, onions, tomato, tvp, black beans, hot peppers) served over white rice
drinks: budweiser
breakfast: gala apple; coffee with french vanilla soy creamer
lunch from java green: grilled “chicken” wrap (soy grilled chicken, lettuce, spinach, tomato, onion, carrot and smooth java. i added on vegan cheese)
pretzels
dinner 1: leftover chipotole garden blend buritto
dinner 2 at el rinconcito II: black bean pupusa (specify no cheese); chips and salsa; negra modelo (vegan according to barnivore)
breakfast: peppermint tea
lunch from whole foods: curried tempeh, vegan chicken, raw garlic kale salad; gala apple
soy latte; a few bites of the leftover chipotle garden blend burrito
dinner: pretzels; apricot nut bars
breakfast: coffee with coconut creamer
lunch from chipotle: garden blend burrito (I added in my own avocado)
peppermint tea with coconut creamer
drinks/food at nooshi: 2 pina colada; 2 sides of steamed rice with soy sauce
dessert: apricot nut bars from the freezer
breakfast/lunch: an entire bag (a day’s worth of food) of cvs trial mix asian blend
soy latte from argo tea at the chicago airport (they label their vegan food!)
tomato juice on the airplane from chicago to washington, dc
dinner: toasted sourdough bread with vegan “tuna” salad and tomatoes
snack: apricot nut bar
breakfast at aroma cafe: plain bagel with hummus; chai latte; banana
snack: asian marinated tofu from common ground food co-op (there is a chance i ate this on sunday, not monday)
lunch/ dinner: homemade gumbo with fresh okra, red pepper, onion, garlic, frozen vegetables, butternut squash (from the garden), summer squash, wine vinegar, canned tomatoes, paprika, cumin and chili powder
salad with heirloom tomatoes and cucumber
drink while cooking: williamsburg alewerks tavern ale
drinks at the blind pig brewery (“the piglet”) and the blind pig: two brothers cane and ebel; another beer i can’t remember
i think i may have had more drinks- i can’t remember
breakfast at espresso royale: everything bagel with hummus; fresh squeezed orange juice
lunch at siam terrace: vegetarian pot stickers with black bean ginger sauce; mock dock curry (crispy mock duck topped with spicy curry sauce, green beans, green and red bell peppers, carrot and basil leaves). they are very nice there- i confirmed that both are vegan
snacks at the arboretum: trail mix; shiner bock (vegan according to barnivore)
dinner at crane alley (not very vegan friendly): falafel with beet chips; sweet potato fries; rogue dead guy (vegan according to their website) ale and bell’s java stout (vegan- see company responses about vegan products)
breakfast on the way to urbana, il: planters trail mix (sunflower kernels, raisins, cashews, peanuts, pumpkin kernels, almonds) nuts; soy latte
lunch from veggie trails (click here or here for more information): texas bbq wrap (tofu veggie slices in a zingy sauce, topped with red onions and organic baby spinach in a whole wheat wrap) served with organic corn chips and salsa fresca (very good!)
snacks: more trail mix; black bean tamale from the common ground food coop; hummus with purple carrots
dinner at basil thai: basil tofu and veggie; pad kee mao (specify no fish and oyster sauce. the basil tofu dish was ok, the noodle dish was bad)
breakfast: coffee with coconut creamer; cashews
lunch at java green: revolutionary chicken (vegan chicken, vegan cheese, red onion grilled on a really good bread)
dinner: Nirvana Vegetarían Wrap and sam adam from marx
beer: harpoon at eva’s; belle’s october fest at shelley’s friends
chocolate cake
string bean from the garden
this post was not published until 12/11/2010. i am not sure if it’s 100 percent accurate
breakfast: peppermint tea with coconut creamer; peanuts
lunch: toasted sourdough bread with hummus, vegan “tuna” salad, lettuce, tomato, cucumber; corn on the cob
snack: chocolate cake
dinner: leftover “zucchini” pasta with fresh tomato sauce and cheezly cheese
drink: williamsburg alewerks washington porter (vegan- see company responses about vegan products)
breakfast: coffee with coconut creamer (not sweet at all and not very creamy); peanuts; cherry tomatoes (yum)
welcome lunch for the new interns at le pain quotidien: organic red quinoa salad with arugula, chickpeas, artichoke, tomatoes, sprouts and bread
snack: chocolate cake
dinner: leftover zucchini pasta with fresh tomato sauce
drink: sam adam’s blackberry wheat
snack: veggie chips
breakfast: coffee with so delicious coconut creamer (soy free); peanuts
lunch at baja fresh: a side order of rice and beans (specify no cheese). it comes with black beans or pinto beans, rice, chips and the toppings bar (cilantro, various salsas)
snack: chocolate cake
dinner: zucchini “pasta” with fresh tomato sauce (see recipe archive)
breakfast: cherry tomatoes; an apple; cashews; green tea
lunch: toasted sourdough bread with hummus, tomato, lettuce, vegan “tuna” salad, cheezly vegan cheese
snack: chocolate cake
…. more chocolate cake
dinner: quinoa with curry, garlic, garlic powder, salt and pepper; peanuts (a lot of freaking peanuts) while watching Something You Did at the JCC
snack: peach
breakfast from Heller’s: sesame bagel (i had to supply my own Earth Balance)
snacks: tomatoes and an apple from the farmers market
dinner at wonderland: eggplant fries and miller high life
snack: cherry tomatoes
breakfast from the farmers’ market: peach samples from the mount pleasant farmers’ market; tomatoes from the farmers market
snacks: apple (from the farmers market); salted peanuts; chocolate and a marshmallow
lunch/dinner at dos gringos: tofu salad (tofu, carrots, celery, peas, relish, lettuce, tomato onion, cumin, vegan mayo on rye bread
drink: williamsberg alewerks washington porter (vegan- see company responses about vegan products)
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