breakfast: banana with peanut butter; vanilla chai tea with unsweetened vanilla soy milk
lunch: balsamic glazed chickpeas and mustard greens; lasagna with roasted cauliflower ricotta and spinach
snacks (lots of sugar ed.): soy latte; dried mango slices; fig
dinner: homemade curry (onions, garlic, lemongrass, Jamaican curry powder, coconut milk, tumeric) with broccoli, cauliflower, chickpeas, carrots, tomatoes, and celery; roasted brussels sprouts; last of the blueberry pie from whole foods
breakfast: green tea with unsweetened vanilla soy milk; salty oatmeal; salted almonds
lunch: lasagna with roasted cauliflower ricotta and spinach; mixed vegetables (green beans, corn, lima beans, peas)
snacks: peppermint tea with unsweetened vanilla soy milk; organic pink lady apple
dinner at circa: french fries; hummus with grilled pita and olives; prohibition ale; sam adam’s alpine spring
breakfast: kix cereal with banana and almond milk
lunch: balsamic glazed chickpeas and mustard greens; lasagna with roasted cauliflower ricotta and spinach; vegan blueberry pie from whole foods; dried mango
dried mango; red lentils with green beans, spinach, carrots and butternut squash
dinner: red lentils with green beans, spinach, sweet potato, etc.; caramel not corn
brunch: dried mango; red lentils with green beans, spinach, carrots and butternut squash
dessert at tim’s birthday celebration: apple raspberry crisp; vegan blueberry pie from whole foods
drinks at salon de libertad: tecate
dinner: balsamic glazed chickpeas and mustard greens; lasagna with roasted cauliflower ricotta and spinach
dessert:purely decadent cookie dough ice cream
breakfast: vanilla chai tea with unsweetened vanilla soy milk; banana with peanut butter
lunch: leftover vegan eggplant parmesan sold by Cibo express at the o’hare international airport and made by soul vegetarian east; blood orange;
snack: red pepper with tahini, lemon juice, za’atar; vanilla chai tea with unsweetened vanilla soy milk
dinner with joanna: vegie shrimp with vegetables served over steamed rice from good fortune chinese restaurant; spring roll; stacy’s pita chips with hummus; yuengling
breakfast: vanilla chai tea with unsweetened vanilla soy milk; banana with peanut butter
lunch: sweet potato soup with leftover quinoa, roasted beets and chickpeas; figs
dinner while watching New Jerusalem: The Interrogation of Baruch de Spinoza: leftover Jamaican squash and black beans
breakfast: vanilla chai tea with unsweetened vanilla soy milk; banana with peanut butter
lunch: sweet potato soup; apple with lots of peanut butter (yum)
dinner: a few bites of vegan eggplant parmesan sold by Cibo express at the o’hare international airport and made by soul vegetarian east; kale soup with carrots, potatoes, and mushrooms (from the russian market in ny!); tostitos
breakfast: vanilla chai tea with unsweetened vanilla soy milk; soy and corn nuts
lunch: quinoa and spiced lentils with apples, nutritional yeast, and spinach from the enchanted broccoli forest
dinner: leftover salad with coop lettuce, green peppers, cucumbers, sauteed tofu with soy sauce and balsamic vinegar with a mustard dressing; rye toast with peanut butter; Jamaican spiced butternut squash and black beans; kale soup with potatoes and carrots; sweet potato fries with ketchup
breakfast: pink lady apple; vanilla chai tea with unsweetened vanilla soy milk; fig
lunch: quinoa and spiced lentils with apples, nutritional yeast, and spinach from the enchanted broccoli forest; leftover salad with coop lettuce, green peppers, cucumbers, sauteed tofu with soy sauce and balsamic vinegar with a mustard dressing; another fig
dinner: sweet potato soup with leftover quinoa, roasted beets and chickpeas; leftover beer bread (yum!) with earth balance
dessert with adi:purely decadent cookie dough ice cream
breakfast: kix cereal with almond milk; home fries with ketchup
lunch:roasted beets and chickpeas with quinoa and hummus; chocolate chips; quinoa and spiced lentils with apples and spinach from the enchanted broccoli forest
a few spoonfuls of sweet potato bisque made from a 4.6 lb organic sweet potato (It’s about double the length of my head); “caramel ‘not’ corn” and a caramel from obsession confection disorder (thanks honey); carrots that survived the winter in my garden (they may have been the sweetest carrots I have ever had)
coop potluck dinner: salad with coop lettuce, green peppers, cucumbers, sauteed tofu with soy sauce and balsamic vinegar with a mustard dressing; tacos with very spicy mushrooms, cilantro, and red onion in vinegar; chocolate; sierra nevada
breakfast: beer bread with avocado and salt; blueberry coconut yogurt
lunch with dan and his relatives: vegan “chicken sandwiches” with baked smoked tofu, parsley, celery, cranberries, vegenaise, salt and pepper with toasted rye bread; lemonade; vegan blueberry pie
dinner: organic gala apple; roasted chickpeas, beats, and quinoa with hummus; beer bread with avocado and salt; bell’s pale ale; guacamole with hummus chips
breakfast: everything bagel with spinach artichoke hummus; green tea with unsweetened vanilla soy milk
lunch: leftover sweet potato bisque with fancy bread; leftover split peas with squash, collard greens, green beans, and red pepper over brown rice; clementine; figs; dates
dinner and drinks at darnell’s bar: a free fancy drink with vodka, orange juice, peach schnapps, pineapple juice, etc.; cabbage and collard greens (yum)
dinner 2: quinoa and spiced lentils with apples and spinach from the enchanted broccoli forest; matzah with earth balance
breakfast with dan: soy chai latte at qualia coffee
lunch: split peas with squash, collard greens, green beans, and red pepper over brown rice; banana with peanut butter; clementine
snacks: oreos (again!); pretzels and hummus
dinner with dan at people’s noodle bar:
Hi Stacey,
We do have a vegan option with buckwheat noodles, 3 mushrooms in mushroom broth.
Peter
dan’s maple and elderflower rum!!!!
drinks at meridian pint: Lagunitas Doppel weizen; allagash four; new belgium lips of faith (I hope it’s vegan, all of their beers listed on barnivore are vegan. I’m going to email them).
drinks at wonderland: pbr; genesee cream ale
pasta with nutritional yeast, earth balance, and hot sauce
breakfast: pink lady apple; peppermint tea with unsweetened vanilla soy milk
lunch: trail mix (cashews, raisins, almonds, peanuts); oreos (a lot of them); banana with peanut butter
dinner: leftover mock duck curry over white rice from siam terrace
drinks with dan at the raven and the getaway: magic hat #9, PBR, DC Brau
breakfast: banana; oj
lunch: leftover garlic sting, crispy tofu, and a bite of sesame ball from golden harbor; oreos
a fig
dinner: pasta with green peppers, eggplant, tofu, broccoli, and mushrooms tossed in an eggplant tomato sauce with nutritional yeast
breakfast: smoothie with mixed fruit, cranberries, flax milk, orange juice, kale, celery, and a banana; marie zimbabwean biscuits; rooibos tea ;roasted beets and butternut squash
lunch: dark horse black ale; dark horse buffo brown ale; equal exchange chocolate with espresso bean; kale chips with nutritional yeast, soy sauce, salt and pepper; sweet potato bisque with flax milk
dinner at siam terrace: seaweed salad; mock duck curry; veganized version of Pad Thai Woon Sen (no egg, no fish and oyster sauce. they have a mushroom sauce that can be used instead)
drink at crane alley: Flossmoor station black wolf schwarz
more chocolate
–> Response from Flossmoor Station Brewer:
Hi Stacey,
Our beers are totally vegan. I’m a vegetarian myself and my wife is a vegan as well, and I know just what you’re looking for in regards to fining agents.
We don’t use any finings or filter anything, simply just grains, hops and water!
Cheers!
Nick
brunch: swiss chard frittata; roasted beets and butternut squash; garlic “chips” (thinly sliced garlic tossed in olive oil, and curry and baked until crispy)
a gigantic hot chocolate at aroma cafe
dinner at golden harbor: jasmine tea; crispy tofu; garlic string beans with white rice and soy sauce; sesame red bean balls (very very sweet and greasy)
drinks at the blind pig: 5 beer tasting:
3) Young’s Double Chocolate Stout
4) Kusovice Imperial 12
5) i don’t remember
the beginning of an unhealthy day: smoothie (almond milk, orange juice, cranberries, mixed berries, celery); blood orange and clementine; marie biscuits (i.e. cookies) from zimbabwe; lays salt and vinegar chips; new belgium trippel beer beer with coriander
snacks while brewing my first beer: shipwrecked captain’s copper ale; the last of a huge bag of salt and vinegar chips; banana; hoegaarden; boulder beer never summer ale (vegan, but the person who responded seems like an ass);
dinner: nordic winter vegetable stew; vegetable stir fry; lentil soup; cripsen’s homebrew
breakfast: banana with peanut butter; peppermint tea with unsweetened vanilla soy milk
lunch with dan c. at levante’s: falafel with tomatoes, hummus, and flat bread (way too much bread)
dinner: steamed broccoli; vegan ravioli with tomato sauce; double stuff oreos; avocado with salt
breakfast: banana; throat tea with unsweetened vanilla soy milk; figs and dates
lunch: leftovers from everlasting life: pasta salad; garlic kale salad; seaweed salad; spicy tofu
snacks: cadbury cream egg; sweetarts; fig
dinner: a bite of tofu; steamed broccoli; vegan ravioli with tomato sauce; matzah with earth balance
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