breakfast:poppy seed bagel with tofu vegetable cream cheese; leftover vegan coffee cake from wildflour bakery; peppermint tea with west soy unsweetened vanilla soy milk (yummy!)

lunch: leftover stir fried vegetables and udon noodles from haruki (this dish had no flavor, but the noodles are good) mixed with leftover trinidad corn soup

snack: banana; pink lady apple (the best apple around); peppermint tea with west soy unsweetened vanilla soy milk

dinner: pretzels with hummus; leftover pumpkin pie; leftover stuffing

coffee; soymilk; Thanksgiving leftovers; cranberry juice

Skittles at Hugo

dinner at At Sara’s Table: Chester Creek Cafe: vegan tempeh reuben; french fries with hot sauce and ketchup; pickle

pretzels; last of the Tofurky; Fat Tire (vegan according to Barnivore)

Thanksgiving leftovers and leftover pizza; coffee; soymilk; orange juice

more Thanksgiving leftovers

coffee at Bentleyville

soy chai at Galynn’s Snöbarn show at Amazing Grace

Dubrue beer (may not be vegan) at Duluth Renegade Improv

more Thanksgiving leftovers

Thanksgiving!

coffee

vegan bread and wild rice stuffing (see recipe in recipes section); roasted beets, carrots, and onions; Tofurky; mashed potatoes; simple gravy (rosemary, onion, Earth-balance-and-flour roux, soymilk, water, sage, thyme); cranberry jelly; peas; corn with Earth Balance; my mom’s rolls (with Earth Balance instead of butter and corn starch instead of eggs); soymilk

leftovers, leftovers, leftovers

vegan hemp-based cookies from Cleveland (thanks Paula!)

breakfast: pink lady apple

lunch: split pea and spinach coconut soup with quinoa

snack: banana; celery with peanut butter; coffee with soy milk

dinner: leftover thai from thai xing; pretzels; sam adams beer

breakfast: coffee with soy milk; kale chips with salt, olive oil, braggs liquid aminos, apple cider vinegar

lunch: mustard baked tofu with broccoli, brussels sprout greens, rainbow chard, and quinoa; split pea and spinach coconut soup

snacks: winter time red oreos (i didn’t learn my lesson from yesterday); salted corn nuts

dinner and drinks with joanna and barb at heritage india: margaritas; vegetable somosas; garlic and black bean hummus with plain naan

breakfast (but really dessert):oskri sesame bar with date syrup (it’s delicious, but more of a dessert than breakfast); salty oatmeal

lunch: mustard baked tofu with broccoli, brussels sprout greens, rainbow chard, and quinoa

snack: roasted kale chips; 15 winter themed oreos (a serving is 2 cookies)

drinks with yolanda at heritage india: margarita with salt; french fries with ketchup (yes, this is what i ate and drank at an indian restaurant)

dinner: split pea and spinach coconut soup (yummy)

breakfast: almonds; banana; coffee with vanilla soy milk

lunch: quesadilla with a corn tortilla, daiya mozzarella and cheddar cheese, sweet potato, black beans, lettuce, and salsa;  vegetable medley (corns, green beans, lima beans, peas with salt and pepper)

dinner: matzah pizza; roasted kale chips with olive oil, salt, braggs liquid aminos, apple cider vinegar

breakfast: banana; coffee with vanilla soy milk

lunch: quesadilla with a corn tortilla, daiya mozzarella and cheddar cheese, sweet potato, black beans, lettuce, and salsa

snacks: grapes; vegetable medley (corns, green peans, lima beans, peas with salt and pepper)

dinner/drinks with joanna: popcorn with braggs liquid aminons, basil, chili powder, and garlic powder; sam adams winter ale; mustard baked tofu with broccoli, greens, and quinoa; bow tie pasta with tomato sauce

breakfast: coffee with vanilla soy milk

lunch:  quesadilla with a corn tortilla, daiya mozzarella and cheddar cheese, sweet potato, black beans, and salsa; red pepper, cucumber, and tomato with tahini, lemon juice, salt, pepper, and zatar seasoning

snacks: almonds; crazy core skittles; pink lady apple

dinner: sam adams winter ale; a few bites of leftover quesadilla; roasted broccoli with garlic chips; mustard baked tofu; quinoa; sauteed rainbow chard and brussels sprout greens with garlic, olive oil, and braggs liuqid aminos

breakfast: everything bagel; coffee; orange juice

lunch from NY Dosas: roti curry, with coconut chutney, salad, and sambar soup

Dear Policeman: thank you for “building the community” by ticketing a food cart vendor for being on the wrong side of the sidewalk, where he has been for 8 years. A warning certainly would not have sufficed. I actually felt the strength of community building in your response to the vendor’s concern that the move would negatively impact passersby: “That’s not your concern. Even if they get pressed against that fence over there, it’s not your concern.” Also, thanks for starting to ticket the musicians in the park. I mean, who likes music?

salad with tomatoes, cucumbers, and chickpeas

dinner: Tofurkey vegan cheese pizza; salad with sprouts, kidney beans, white balsamic vinegar, olive oil, and Bragg’s; white wine (may not be vegan); Hitachino Nest classic ale

iced coffee

lunch from Mamoun’s: falafel sandwich

Lagunitas IPA

dinner from Chipotle: burrito with rice, black beans, peppers, tomato, corn, salsa, lettuce, and guacamole

breakfast: grapes; coffee with vanilla soy milk; almonds

lunch: pumpkin curry (pumpkin, green beans, tofu, broccoli, carrots, red curry paste, tamari, vegan oyster sauce) over quinoa

dinner: calvitto’s pizza strip; an apple; vegetable stir fry with peanut sauce over quinoa

breakfast: apple; banana

lunch: pumpkin curry (pumpkin, green beans, tofu, broccoli, carrots, red curry paste, tamari, vegan oyster sauce) over quinoa

snacks: banana; celery with peanut butter; almonds

dinner: leftover pumpkin curry; red pepper and carrots with tahini dressing while making a salad for tomorrow; leftover minestrone soup with avocado; great lakes edmund fitzgerald beer

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

breakfast snack?: orange air head

lunch: minestrone soup with quinoa, green beans, peas, kidney beans, carrots, spinach, celery, white beans, zucchini, and potatoes; roasted broccoli

snacks: 2 apples; last of the vegan ice cream cake

dinner: pumpkin curry (pumpkin, green beans, tofu, broccoli, carrots, red curry paste, tamari, vegan oyster sauce) over quinoa

breakfast: coffee with vanilla soy milk; an apple; leftovers from busboys and poets

lunch: leftover vegetarian pho from pho 14; raw coconut macaroon from wildflour bakery

snack: another apple

dinner: mexican layered polenta casserole; matzo with earth balance and tofutti cream cheese

breakfast: cashews/ almonds; coffee with vanilla soy milk

lunch: vegetable medley (peas, corn, carrots, and lima beans); pizza strip from calvitto’s (in RI); leftover minestrone soup

snacks: raw coconut macaroon from wildlour bakery; skittles; an apple

dinner: mexican layered polenta casserole (loosely based off this recipe)

hi everybody!

i went to minneapolis this last weekend for my society of music theory conference, and i had some good food. i wanted to share this especially with katherine, since i think you go through minneapolis somewhat often, right?

anyway, i had a late dinner at a cafe called the bad waitress. they have all kinds of vegan stuff specified on their menu. i ended up having the soup of the day (vegan split pea) and hash browns, but i could have probably done something a lot more interesting if i had been hungrier.

the other place we went that i hiiiiiiiighly recommend is the seward cafe. they actually had so many delicious looking vegan options on the menu that i got really panicky and stressed out (i hadn’t had any choices all weekend because i was eating with nonvegans in downtown minneapolis, so it was overwhelming to be faced with the better part of a menu). but it all ended well, i ate some delicious hashbrown scramble with veggies and daiya cheese and got a cinnamon blackberry muffin to go. my friends all got food that looked pretty awesome as well.

katherine, i will miss your presence on greader! let me know if you and michael figure out somewhere else to go so that i can join you.

lunch: grapes; spaghetti squash stir fry with green beans, tofu, broccoli, and tomato sauce;chipotle seitan with wasabi mustard from garden grille (in RI)

snack: apple

dinner/drinks at my work gala: almonds/cashews; olives, tomatoes, mushrooms, and artichokes; potato chips; harpoon octoberfest

breakfast: grapes

lunch:  vegan potato and spinach balls; stir fry with quinoa, sweet potatoes, collard greens, ginger, garlic, coconut milk, and avocado; chipotle seitan with wasabi mustard from garden grille (in RI)

snacks: part of an apple; cashews; raw coconut macaroon from wildlour bakery

dinner: brooklyn brown ale; veganized coconut red lentil soup; leftover beer bread