breakfast: stash chai spice decaf tea and tazo chai tea with vanilla soy milk
lunch: leftover vegie kung pao shrimp (vegan shrimp, peanuts, celery, carrots, etc.) over steamed rice from good fortune chinese restaurant
snack: pumpkin seeds
dinner: baked tofu in a lemon mustard marinade; roasted broccoli with garlic cloves; roasted butternut squash; beer bread (one little bite); mickey’s; apple crisp
breakfast: tazo chai tea with soy milk
lunch: leftover vegie kung pao shrimp (vegan shrimp, peanuts, celery, carrots, etc.) over steamed rice from good fortune chinese restaurant; fortune cookie
snacks: haldiram’s samosa (spicy indian snack with green gram, cashew nuts & raisins); cashews; almonds; an apple; coffee
dinner: chili with chickpeas, kidney beans, black beans, sweet potato, celery, onions, garlic, sriracha, and daiya vegan cheese over brown rice; toasted pita (1/2 with hummus and 1/2 with peanut butter and blackberry jam); toasted squash seeds; apple crisp (thanks lori!)
breakfast: sweet dreams tea with soy milk; herb coated cashews; almonds
lunch: miso soup with Black Beans & Quinoa with Chipotle Raspberry Sauce with tofu
snack: haldiram’s samosa (spicy indian snack with green gram, cashew nuts & raisins)
dinner: pasta with tomato sauce and daiya cheese; pomegranate; oj
breakfast: soy latte
lunch: pasta with earth balance and nutritional yeast
mango popsicle
dinner: miso soup with Black Beans & Quinoa with Chipotle Raspberry Sauce with tofu; orange juice
chocolate chips; chocolate covered halva
breakfast: apple
lunch at joanna’s: vegetable spring roll; vegie kung pao shrimp (vegan shrimp, peanuts, celery, etc.) over steamed rice from good fortune chinese restaurant; popcorn with nutritional yeast and salt
dinner: pasta with sun-dried tomatoes, mushrooms, onions, garlic, and daiya cheese and vegan parmesan cheese; apple cider; cereal and a banana with coconut milk
breakfast: tazo refresh tea with soy milk; almonds; herb coast cashews broccoli stems; banana
lunch: leftover black beans, tofu & quinoa with chipotle raspberry sauce; liz lovely gluten free german chocolate cake
snack: apple
dinner 1: vegan cheeseburger from cafe green
shabbat dinner at occupy dc: pasta with sundried tomatoes, mushrooms, onions, and garlic; roasted chestnuts; black beans with kimchi; quinoa with vegetables and cashew butter
breakfast: peppermint tea with soy milk; banana; grapes
lunch: eggplant parma; vegetable medley (peas, carrots, corn, and lima beans)
snacks: liz lovely gluten free german chocolate cake; almonds and cashews; apple
dinner: Black Beans & Quinoa with Chipotle Raspberry Sauce with tofu; leftover vegan ice cream cake; becks dark lager (vegan according to barnivore)
breakfast: sweet dreams tea with soy milk; banana
lunch: leftover pineapple yellow curry with vegan mock duck; royal tofu (peas, carrots, tofu, mushrooms, ground mock duck) over white rice from siam terrace
snacks: sweet dreams tea with soy milk; liz lovely gluten free german chocolate cake; apple; cashews and almonds
dinner: zucchini “pasta” with fresh tomato sauce (see recipe archive) and vegan cheese; carrot sticks;
snacks while watching the shining at nate and shelley’s: red and green peppers; shelley’s homemade watermelon beer; red wine (i can’t remember the type, but i looked it up on barnivore before drinking it and it’s vegan)
breakfast: sweet dreams tea with soy milk
lunch: eggplant eggplant parmesan; last of the vegan macaroni and cheese; vegetable medley (peas, carrots, corn, and lima beans)
snacks: more sweet dreams tea with soy milk; grapes; banana
dinner: cheerios with rice milk; tomato, chickpea and black bean soup
brunch at siam terrace: pineapple yellow curry with vegan mock duck; seaweed salad; royal tofu (peas, carrots, tofu, mushrooms, ground mock duck)
crispen’s homemade brew
food on the plane back to washington, dc: sesame bagel with red pepper hummus; apple; almonds; herb seasoned cashews
breakfast at espresso royale: vegan zucchini bread; vegan hot chocolate; fresh squeezed oj
lunch: salad with roasted beets*, green pepper*, red pepper*, purple pepper*, mixed greens*, baked tofu leftover from last night, sabra hummus, and crispen’s homemade salad dressing (); crispen’s homemade beer
* = ingredients from the urbana, IL farmers’ market
dinner at golden harbor: crispy tofu, garlic string bean,s and steamed rice with soy sauce; jasmine tea; fortune cookie
old jamican ginger beer
brunch at siam terrace: mango curry with vegan duck (amazing); seaweed salad; pad woon sen (specify no fish or oyster sauce in both dishes)
beer at the international beer tasting:
2) Boulder Flashback Indian Brown Ale
3) Gosser Dark Lager
4) Breckenridge Agave Wheat Ale
5) Breckenridge Vanilla Porter (tastes like cream soda)
6) Lion Stout
8) Tommyknocker Maple Nut Brown Ale
9) San Miguel Lager (my favorite)- NOT VEGAN FRIENDLY. i’m going to email them to confirm
10) Fort Collins Red Banshee Red Ale
11) Skyscrapper Lugnut Lager
12) Brasserie de Silly Pink Killer Pink Grapefruit
snacks: an entire bag of kettle salt and vinegar chips; apple
dinner: stir fry (onion, garlic, tomatoes, brocolli, green beans, roasted butternut squash, roasted beets, salt, and pepper); baked tofu (marinade: rosemary, dijon mustard, orange juice, salt, rice vinegar, all spice, Tabasco, lemon juice); sam adams wheat beer; crispen’s amazing beer
breakfast: coffee with soy milk; banana
lunch: leftover mac daddy and orange ginger red lentils; leftover chickpeas and squash
snack: liz lovely gluten free german chocolate cake
dinner on the plane to urbana, il: trail mix (almonds, raisins, roaasted squash seeds); rice with soy sauce; a few bites of vegan eggplant parmesan sold by Cibo express at the o’hare international airport and made by soul vegetarian east; rice and soy sauce
beer: sam adams coastal wheat
breakfast: grapes; sweet dreams tea with soy milk
lunch: leftover mac daddy and orange ginger red lentils; leftover chickpeas and squash
snack: raw vegan coconut macaroon from wildflour (it’s amazing and a few weeks old!); 2 bananas
dinner: leftover potato garlic soup with olive pecan bread; blue corn chips with guacamole
breakfast: banana; sweet dreams tea with soy milk
lunch: leftover mac daddy and orange ginger red lentils
snack: the entire bag of cvs asian blend trail mix
dinner: chickpeas and squash with nutritional yeast; mickey’s malt liquor
breakfast: grapes; sweet dreams tea with soy milk
lunch: leftover pumpkin curry over wild rice; leftover vegie shrim with vegetables from good fortune chinese restaurant
snacks: almonds; Ines Rosales cinnamon torta; more grapes; banana
dinner: mac daddy (macaroni and “cheese”) from veganomicon; orange ginger red lentils
breakfast: coffee with soy milk; salty oatmeal; almonds
lunch: leftovers from rosh hashanah dinner crispen’s collard green zimbabwean dish over brown rice; pumpkin and saffron rice pilaf; Winter Squash with Caramelized Onions; Spinach with Olives, Raisins and Pine Nuts; Couscous with dates and pistachios (recipe from cooks illustrated)
snack: banana
dinner with joanna and john at heritage india (specify that all food needs to be made vegan): margaritas; appetizers
pre-breakfast: a slice of oatmeal walnut bread with garlic hummus
brunch at juliana’s potluck: lots of warmed apple cider; bread with homemade raspberry jam; fruit salad (apples, peaches, raspberries); asparagus
dinner at joanna’s: vegie shrimp with vegetables served over steamed rice from good fortune chinese restaurant; popcorn with nutritional yeast and braggs liquid aminos; yuengling
breakfast: quaker oat squares with rice milk and coconut milk
lunch: leftover salad burger and tater tots from tonic
snacks: a sample of old bey kettle corn at crafty bastards; pizza strip from calviotto’s; apple
dinner cooked with eva: fried green tomatoes* (green tomatoes bread in corn meal, salt, pepper, and cayenne pepper) served with chickpeas, red tomatoes*, basil*, onion, and garlic over brown rice; vegan brownies
* = food from my garden
breakfast: iced coffee with vanilla soy milk; banana
lunch with adi and demetrius (my first taste of dc food trucks): free peanut butter and jelly sandwich on gluten free bread from sauca (pretty gross, but it’s not their normal menu, so i would try it again); vegan taco with sexy sweet tofu, kimchi lime, cilantro, chopped onion, sesame seeds, and #15 sauce from far east taco grille; leftover pomegranate tofu with roasted broccoli over brown rice
snack: grapes
dinner at tonic with eva and khady: vegan salad burger with tater tots; new belgium 1554 (vegan according to barnivore)
subscribe with rss