breakfast: salty oatmeal; banana; coffee with soy creamer

lunch: toasted pita with hummus, lettuce, tomato, vegan tuna salad, vegan cheese

snacks cookies made by my boss’s mom (i emailed her to ask for the recipe); sunflower seeds; skittles

dinner: leftover coconut tofu and calvitto’s pizza strip; yucca con curtido and frozen margarita from haydee’s

breakfast: banana; mint tea; sunflower seeds

lunch: toasted pita with vegan tuna  salad, lettuce, tomato, vegan cheese and hummus; champagne grapes

snack: a few of the leftover cookies deb’s mom made

dinner at busboys and poets: Pan-Seared Basil Tofu (vegan) served with roasted red pepper risotto, asparagus, shiitake mushrooms, roasted corn, tomatoes and basil olive oil (this was ok, but not great); Coconut Tofu Bites (these were really, really good, although expensive); Tempeh sandwich with vegan mayonnaise, sprouts, roasted red peppers, sautéed onions on rosemary sun-dried tomato loaf

breakfast: an onion bagel and 3/4 of a garlic bagel with tofutti cream cheese; mint tea

lunch at thaiphoon: i brought my lunch today, but work was paying, so why not eat out? i got ka pow jae (string beans, zucchini, mushrooms and deep fried tofu stir fried with fresh ground peppers, garlic and basil leaves). you should inform the waiter that you are allergic to fish AND oyster sauce.  If you don’t say you are allergic, the waiters i’ve had only write down “no fish sauce.”  also, the curry sauces are pre-made and have fish sauce.

snack: skittles (katherine ate them once recently and now i can’t stop buying them)

dinner: homemade pizza (carmalized onions, vegan mozeralla cheese, vegan feta cheese, sauce), which i later found out was not vegan.  my housemate made the carmalized onions and although he said they were vegan, they had honey. so  i switched to leftover pizza from last night

drinks: budweiser and pbr (vegan according to barnivore)

lunch 1: SANDWICH AND PICKLE FROM DC CENTRAL KITCHEN- i can’t find their website

lunch 2: toasted bread with melted cheezly smoked cheddar; lettuce, mustard, red onion and tomatoes

snack: bruschetta- toasted sourdough bread with tomatoes and garlic; a sip of yuengling

dinner at Pho 14: vegetarian pho

breakfast: coffee with french vanilla soy creamer

dinner 1 (5:30 pm): toasted bread with hummus, cherry tomatoes and spinach

dinner 2 and drink at nooshi (6:00 pm): steamed rice with soy sauce; pina colada

dinner 3 at zenebech (8:00 pm): vegetarian combo (collard greens, potato and cabbage; split peas; spicy lentils; tomato salad; non spicy lentils)

dessert (at 8:30): peach from the farmers’ market

breakfast: 2 bananas; coffee with french vanilla soy creamer

lunch: toasted bread with avocado; smoked vegan cheddar; lettuce, red onion.

snack: toasted pita with melted (yes, melted!) smoked vegan cheddar and mustard (this is the best thing i’ve eaten in awhile).  unmelted, the cheese apparently tastes like gouda cheese (about 5 non-vegans tried it and all said the same thing).  the “cheese” melted in seconds and is delicious (it has a different flavor when it’s melted)

snack II: chocolate cupcake with vanilla frosting from Hello Cupcake

dinner: pasta with basil white beans, zucchini, yellow squash, garlic, red wine vinegar salt and pepper; spinach sauteed with oil, garlic and salt

drinks: budweiser and a taste of Brother Thelonious by North Coast Brewing Company

breakfast: gala apple; coffee with french vanilla soy creamer

lunch: toasted pita with mustard, lettuce, red onion and a boca chicken patty with melted smoked cheddar (cheezly brand)

snack: toasted pita with hummus, lettuce and smoked cheddar; banana

dinner: popcorn from bar dupont; bread from whole foods with hummus; homemade bread and peanut butter chocolate chip cupcakes (both made by a vegan who was at shelley’s birthday gathering)

drinks at bar dupont: heinken

breakfast: coffee with french vanilla soy creamer

lunch from soul veg: mac and cheese (I hope this is going to be my last meal eating out for awhile. I can’t believe how much I’ve eaten out of the past 2 months).

snacks: banana; toasted pita with hummus and lettuce; more coffee with french vanilla soy creamer

another snack: part of a pizza strip from calvitos (yes, it’s from when i was in RI a few weeks ago.  it was starting to ferment, but i ate it anyway)

dinner cooked with eva, nate and shelley: frittata with onion, potatoes, zucchini and blended tofu (tofu, nutritional yeast, soy sauce); salad with lettuce, cucumber and tomatillos tossed in a sesame dressing eva made; bruschetta (made on a garlic bagel) with cherry tomatoes, olive oil,  a lot of garlic, basil and cheezly smoked cheddar.  (all of the vegetables (excluding the lettuce and onion) came from either our garden or a csa

drinks: budweiser and milwaukee’s best ice (see responses about vegan products)

breakfast at java green: soy chai latte and So-Che (tofu egg, soy sausage & vegan cheese)

lunch: vegan quiche from roots market (see yesterday’s post for more info); orginal sun chips

dinner at zenebech: vegetarian platter (the cheapest and best Ethiopian food in DC. it’s far from fancy. mostly takeout)

breakfast: coffee with french vanilla soy creamer (leftover from making ice cream a couple of weeks ago)

lunch at thaiphoon: Ka Pow Jae (string beans, zucchini, mushrooms and deep fried tofu stir fried with fresh ground peppers, garlic and basil) and vegetarian drunken noodles (fried tofu sauteed with wide rice noodles, fresh chili, garlic, basil leaves, onions and tomatoes).  I had to state that I am allergic to fish AND oyster sauce 5 times before the waiter wrote it down.  She wrote down no fish sauce, but kept ignoring my statement that i can’t have oyster sauce.  The vegetarian curry dishes have use a pre-made sauce that contains fish.  Before ordering anything off their menu ask what can be made without fish and oyster sauce.

snack: a bite of a vegan quiche from Roots Market (owned by the people who own Great Sage. This is probably my favorite market)

dinner: leftovers from thaiphoon and a ton of movie theater popcorn (without the butter)