breakfast: salty oatmeal; almonds; coffee with vanilla soy milk

lunch: pizza strip form calvitto’s (thanks mom and lisa!); Ines Rosales orange torta (thanks honey!); more coffee with vanilla soy milk

snacks: corn nuts; 1 grape; pretzels; leftover ice cream cake; cvs asian blend trail mix (rice crackers, wasabi peas, sesame sticks, peanuts, cashews and almonds)

dinner at shelley’s: sushi with tempeh, avocado, asparagus, butternut squash; miso soup; eva’s cabbage salad with spicy sesame oil; great lakes eliot ness (vegan according to barnivore)

breakfast: toasted garlic bagel with tofutti cream cheese; coffee with vanilla soy milk

lunch: leftover thai red curry with pumpkin (thanks mom!), thai basil*, carrots, broccoli, patty pan squash*, red pepper, orange pepper (thanks barb!), chickpeas, potatoes (thanks lori!), coconut milk, red curry paste, soy sauce, and vegan oyster sauce served over wild rice

* = food from my garden

snacks: grilled corn on the cob; grapes; coffee cake from wildflour bakery

rosh hashanah dinner at adi’s: 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); sam adam’s octoberfest(vegan according to barnivore); mickey’s malt liquor

breakfast: salty oatmeal; coffee with vanilla soy milk; the rest of the gingerbread scone from wildflour bakery (yum!)

lunch: leftover chipotle seitan with wasabi mustard from garden grille with wild rice and roasted broccoli

snack: roasted pumpkin seeds with sea salt; skittles crazy cores

dinner: tastes of ne muriwo (see recipe archive) while cooking dinner for tomorrow; leftover wild rice and pumpkin curry; brownie

breakfast: coffee with vanilla soy milk; garlic bagel with tofutti cream cheese; roasted pumpkin seeds with sea salt

lunch: leftover chili with sweet potatoes, carrots, black beans, pink beans, zucchini, tomatoes, and tempeh (i think it may have gone bad, but i ate it anyway); leftover butternut squash with garlic, kale, potato, sweet potato, and onion

snacks: part of a gingerbread scone from wildflour bakery; grilled corn on the cob

dinner 1: pomegranate tofu

dinner 2: thai red curry with pumpkin (thanks mom!), thai basil*, carrots, broccoli, patty pan squash*, red pepper, orange pepper (thanks barb!), chickpeas, potatoes (thanks lori!), coconut milk, red curry paste, soy sauce, and vegan oyster sauce served over wild rice

* = food from my garden

drink while cooking dinner: mickey’s malt liquor (it’s still my favorite)

breakfast: raspberries, pineapple, strawberries, mandarin oranges, 3 bagels (2 everything and one sesame) with vegan cream cheese (how gross am i?)

lunch: pasta with earth balance; chili with sweet potatoes, carrots, black beans, pink beans, zucchini, tomatoes, and tempeh; a million cashews

dinner and drinks with joanna: yuengling (vegan according to barnivore); popcorn with nutritional yeast and braggs liquid aminos; leftover ice cream cake; butternut squash with garlic, kale, potato, sweet potato, and onion

breakfast: last of honey’s nuts; homemade trail mix (roasted squash seeds, date pieces in flour, raisins, almonds, cashews); coffee with unsweetened soy milk

lunch: tings! ; stir fry with roasted broccoli, fried tofu, roasted potatoes, eggplant, roasted garlic, celery, couscous, and brown rice

snack: the last apple from apple picking!; raw “cheese” kale chips

dinner at adi’s: roasted eggplant with tomato and mint (I left out the cheese); old dominon oak barrel stout (i thought i had emailed them in the past, but i guess not.  i just sent them an email)

another dinner at home: bow tie pasta with earth balance and salt

breakfast: banana; coffee with soy milk; salty oatmeal

snack: mixed nuts (yum!)

lunch: leftover linguine with mushrooms, asparagus, black olives, tofu, garlic, marinara sauce from au bon gout gourmet deli

snack: leftover ice cream cake

dinner:  raw “cheese” kale chips; cereal with banana and coconut milk

breakfast: homemade trail mix (cashews, almonds, date pieces in flour, raisins, roasted squash seeds);

lunch: brown rice ne muriwo; a slice of bread from sweet green (thanks barb!); leftover ice cream cake

snack: apple; cashews

dinner: fried tofu with roasted garlic and potatoes, broccoli, pan fried carrots, eggplant, brown rice, and nutritional yeast

breakfast: salty oatmeal; bigelow sweet dreams tea with soy milk; homemade trail mix (almonds, roasted squash seeds, date pieces in flour, raisins)

lunch: brown rice ne muriwo (see recipe archive) with the last of the spicy buffalo tofu with celery and garlic mayonnaise made by soul vegetarian east

snacks: an apple; more bigelow sweet dreams tea with soy milk; hazer baba turkish delight (this was my first taste of turkish delight); more homemade trail mix

dinner: cascadian farms multigrain squares with coconut milk; summer squash* with onions, garlic, black beans, basil*,  raspberry vinaigrette over brown rice; ice cream cake

breakfast: vita coco coconut water; apple; almonds; date pieces in flour; raisins

lunch:  summer squash* with onions, garlic, black beans, basil*,  raspberry vinaigrette over spinach and tomato couscous

* = from my garden

snack: an apple

dinner with adi: artichoke dipped in garlic earth balance; brown rice ne muriwo (see recipe archive); leftover ice cream cake

breakfast: apple; sweet dream tea with soy milk; almonds; raisins; dried date pieces in flour

lunch: spicy buffalo tofu with celery and garlic mayonnaise made by soul vegetarian east and bought at the Chicago O’hare airport: Cibo express sells a lot of vegan food (they even advertise that they have vegan food; leftover indian food from heritage india; brown rice

snack: coffee

dinner: carrot cake made by sara’s mom (i was told it was vegan, but it turns out it has eggs); tastes of brown rice ne muriwo (see recipe archive) while cooking; mint truffle; artichoke dipped in garlic butter