breakfast: salty oatmeal; leftovers from everlasting life (see my post dated 8/25/2010); cashews
goodbye amadou lunch at bread and brew: wild mushroom pizza, with arugula, vegan cheese and tomatoes. note: their menu changes daily and the website is not up to date. they have vegan food and meatless mondays
dinner: leftover pizza from bread and brew
breakfast: coffee with soy milk from marvelous market
lunch: toasted sourdough bread with hummus, “tuna” salad, lettuce, heirloom tomato, vegan cheezly cheese; chocolate cake
dinner: spaghetti with baked eggplant, homemade pasta suace and daiya vegan cheese
drinks: sam adams boston lager (vegan according to barnivore.com)
breakfast: soy latte
lunch: leftover pasta from (rhode island); corn
snacks: chocolate cake; corn; pretzels
st sankofa while watching chocolate city: peach pleasure smoothie (peaches, pineapple, mangos with apple juice and WITHOUT the honey). i really like this place and the smoothie was delicious
dinner at everlasting life: seaweed salad, macaroni salad, artichoke salad and country fried chicken with bbq sauce and hot sauce (i think it was country fried chicken. i thought the guy who worked there said it was steak, but it looked and tasted like a vegan version of country fried chicken. whatever it was, it was good)
breakfast: cashews; a lot of pretzels
lunch: toasted sourdough bread with hummus, “tuna” salad, lettuce, heirloom tomato, vegan cheezly cheese; corn on the cob
snack: leftover birthday cake
drinks/food at nooshi: sapporo beer (vegan according to barnivore.com); pina colada; seven spices tofu “fries” (not very good); oodles spring onions cake (note: their sweet and sour ginger sauce is NOT vegan- it has fish sauce in it)
drinks at patty patty boom boom: i know this is ridiculous, but i can’t remember what type of beer i had. that said, i know it was vegan
breakfast: sesame bagel with earth balance; pretzels; coffee (black)
lunch: toasted sourdough bread with hummus, “tuna” salad, lettuce, heirloom tomato, vegan cheezly cheese; corn on the cob
snacks: leftover birthday cake; pretzels
dinner: chocolate, marshmallow, cashews
breakfast at crazy burger: NIKISHEAFU (Seasoned tofu w/vegan sausage, steamed broccoli, spinach, red onion, mushrooms & soy cheese. Presented with avocado, salsa & 9-grain toast); VEGAN QUESADILLA (Vegan sausage, tofu, broccoli & soy cheese in a red tortilla w/salsa and red pepper oil); coffee milkshake
blueberries; corn; wasa crackers (i may have eaten these the day before, i can’t remember)
dinner at sergio’s: rice noodles with homemade pasta sauce and mushrooms (not nearly as good as last time. the mushrooms were way too overpowering)
i may have had a beer, i can’t remember
breakfast from bagelz- garlic bagel with tofutti
lunch at my grandmother’s 80 birthday: rice with veggies (I think they were frozen) in a gross sauce, sweedish fish
dinner: vegan chocolate cake made by Sin Desserts (it’s really moist!); whole wheat pasta with red sauce from go pasta, brussel sprouts, artichoke hearts, corn on the cob
snacks: grapes, watermelon, pineapple, wasa crackers
breakfast: salty oatmeal; soy latte; banana
lunch at chipotle: garden blend burrito
snacks: stacy’s pita chips; a lot of pretzels
drink on the train to the airport: Williamsburg alewerks redmarker ale (vegan- see company responses about vegan products)
dinner: leftover kale and white bean soup with an heirloom tomato from the garden
snack at the airport: i found vegan food in the vending machine that was labeled!!! Mrs. May’s Cashew Crunch
breakfast: salty oatmeal; oreos; peppermint tea with soy creamer; coffee with soy creamer
lunch: toasted sourdough bread with hummus, lettuce, cheezly vegan cheese, avocado, heirloom tomato (from the garden); lay’s potato chips
snack: salad (lettuce, tomato, celery) with balsamic vinaigrette dressing
drinks/food at nooshi: sapporo (vegan according to barnivore); white rice with soy sauce
dinner: leftover white bean and kale soup
breakfast: coffee with soy creamer
lunch from peking garden: TVP General Tso’s “Chicken” (#77) with white rice
dinner: leftovers from peking garden; white rice with soy sauce and nutritional yeast
breakfast: coffee with soy creamer; oreos (the best breakfast food ever!)
lunch: toasted sourdough bread with hummus, lettuce, cheezly vegan cheese, avocado, heirloom tomato (from the garden); celery and peanut butter
snack: more oreos (i have self control issues)
dinner: toast with horseradish hummus; kale and white bean soup (a ton of garlic, veggie broth, kale (from the garden), white beans, olive oil, freshly ground salt and pepper)
drink at haydee’s: frozen “fiesta” (read: a lot of alcohol) margarita
breakfast: apple from the farmers’ market; mint tea with soy creamer (yum)
lunch: toasted sourdough bread with hummus, lettuce, cheezly vegan cheese, avocado, salt
snack: oreos
dinner: popcorn with bragg’s, nutritional yeast, dill, and curry powder
brunch: toast with peanut butter; almonds
dinner: zucchini pasta with fresh tomato sauce Click for the recipe.
1 zucchini (I wish I had another, but this was the only one that was ready in the garden)
1 tbsp extra virgin olive oil
a few clothes of minced garlic
freshly ground salt and pepper to tatse
use a vegetable peeler to create long strips (like the rice noodles in thai drunken noodles). continue until you reach the core. discord the core or eat it raw (it is yummy)
heat the oil over medium high heat and then add the garlic. cook for about a minute. then add the zucchini, salt, pepper. cook until softened (they start to turn translucent)
Tomato Sauce:
1/2 tbsp extra virgin olive oil
4 garlic cloves- minced (It was garlicky)
3 small/medium sized tomatoes, diced finely
a very small amount of sugar (this probably isn’t necessary)
minced fresh basil (to taste)
freshly ground salt and pepper
in a sauce pan, heat the oil on medium heat. saute the garlic until it starts to brown. then add the tomatoes, 3/4 of your chopped basil, sugar (if you use it), salt and pepper. reduce the heat to a simmer. cover and let cook for about 20 minutes. at the end add fresh basil and toss over the zucchini.
ingredients from the garden: zucchini, basil, tomatoes
snacks: toast with horseradish hummus; s’mores (sort of): vegan chocolate and marshmallows
beer: williamsburg alewerks wheat ale, dogfish head 60 minute (both vegan- see company responses about vegan products)
breakfast: everything bagel with earth balance; samples of apple, peach, plum and heirloom tomatoes at the mount pleasant farmers’ market
lunch: an apple from the farmers’ market; tomato picked fresh from the plant while cleaning up the garden; almonds
dinner: heirloom tomatoes in basil olive oil dressing with salt; Israeli eggplant dish (baked eggplant mixed with olive oil, fresh garlic, salt, cilantro, basil, jalapeno pepper); spaghetti with baked zucchini; pan roasted chickpeas; roasted heirloom tomatoes; fresh heirloom tomatoes; basil; garlic; jalapeno; roasted red pepper
drink: budweiser (vegan- see company responses about vegan products)
breakfast: coffee with soy creamer (i just looked at the package and there are approximately 63 servings of soy creamer in the container. i use the container up in 10 days. nasty?); celery and peanut butter
lunch at astor mediterranean: vegan cheese pizza
dinner: a ton of leftover veggie pasta
breakfast: coffee with soy creamer; salty oatmeal
lunch: leftover pasta with veggies; soy frappuccino
snack: oreos
dinner at meskerem: Vegetariab Messob (A combination of vegetarian dishes arranged on a platter and served with tomato and potato salads).
beer: williamsburg alewerks tavern ale and wheat ale. a taste of chesapeake pale ale
breakfast: coffee with soy creamer; celery
lunch from amsterdam falafel: falafel pocket with hummus, beets, chickpeas, eggplant, etc.
snacks: sunflower seeds; celery with peanut butter
food at haydee’s while listening to nate’s band: margarita and yuca con curtido
dinner: leftover couscous and curry; a bite of leftover pasta; red marker ale by williamsburg alewerks (vegan- see company responses about vegan products)
breakfast: coffee with soy creamer; banana; sunflower seeds
lunch: toasted sourdough bread with hummus, vegan tuna salad, lettuce and tomato. protein bar made by the alternative food coop (in wakefield, ri)
dinner: pasta with red sauce, zucchini, mushrooms, broccoli, onion, vegan feta cheese and spices
snack: french fries from five guys
dinner: sam adams
breakfast: coffee with soy creamer; sunflower seeds
lunch: toasted sourdough bread with hummus, vegan tuna salad, lettuce, tomato (from the garden), vegan cheese
snack: skittles and more sunflower seeds
drinks/food at mandu: tiger beer (vegan according to barnivore); and vegetable mandu (1/2 steamed, 1/2 fried)
dinner: leftover curry with white rice and leftover coconut tofu
breakfast: banana
lunch at asylum: vegan biscuit bowl (homemade veggie biscuits topped with tofu scramble, sauteed onions, peppers, squash, zucchini, and vegan cheese)
beer (williamsburg alewerks:) tavern ale, redmarker, ipa
dinner: heirloom tomatoes tossed in balsamic vinegar and basil; tofu curry with brown rice (tomatoes; carrots; broccoli; green beans; tofu; onions; garlic; jalapeno)
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