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: oat cereal with soymilk; espresso

lemon soy yogurt

lunch: Body and Soul black bean turnover

iced coffee from Oren’s Daily Roast

dinner: leftover spaghetti with marinara sauce and vegan meatballs; salad with spicy greens, cherry tomato, avocado, olive oil, and balsamic vinegar

peanut butter chocolate chip cookies (new brand at the co-op)

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: cereal with soymilk

iced soy mocha (the mocha syrup is vegan, by Ghirardelli) from Think Coffee

lunch: burrito from Chipotle (black beans, cilantro rice, corn salsa, tomato salsa, spicy salsa, lettuce, guacamole)

dinner: spaghetti with marinara sauce and vegan meatballs; salad with spicy greens, avocado, cherry tomato, olive oil, and balsamic vinegar

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

breakfast: banana; oatmeal raisin cliff bar

lunch: leftover panang curry over brown rice;

snacks: tastes of chocolate cake and cookie avalanche, chocolate peanut butter swirl, peanut butter zig zag,  almond dream vanilla ice cream while making an ice cream cake!; date pieces in flour; raisins; 1 almond

dinner 1: bulgur, tomato couscous, kale, black eyed peas, potatoes, and sweet potatoes; raisin walnut toast with earth balance

picnic after doing the full moon bike ride (i asked what was vegan, but i didn’t get the names of things): 2 types of amazing homemade sorbet (i don’t know the flavors); chickpea dish; brussels sprout dish; coconut water; edmund fitzgerald beer

breakfast: grapes; coffee with soy milk; dried date pieces in flour; raisins

snack: more coffee with soy milk; an apple

lunch: leftover crispy tofu, garlic string beans, and white rice from  golden harbor

snacks: the last of the jackfruit chips; almonds; pickles

dinner: stir fried eggplant, chickpeas, tomatoes, and vegan parmesan cheese over tomato couscous and bulgur; tomato couscous and bulgur with nutritional yeast and earth balance; rice cakes

breakfast: coffee on the plane to chicago

lunch: 8 servings of jackfruit chips (gross..i feel pretty shitty); 3 apples; coffee with soy milk; healthy hoagie sold at cibo express at o’hare airport and made by soul vegetarian east.

dinner: more healthy hoagie wrap

iced coffee

brunch: vegan cheddar scone; taco (with refried beans, sauteed leeks + scallions + Tofurkey + cilantro, and tomato)

dinner: whole grain bread with roasted sweet potato, Tofurky slices, mustard, grilled poblano and red bell peppers, and grilled green tomato; heirloom cherry tomatoes

Luna and Larry’s Lunaberry coconut ice cream

Amy’s tangy sourdough bread

“brunch” at like 4pm: Vegan cheese scones from this recipe, using Daiya cheddar; tofu scramble with vegan ground beef (tofu, shallot, vegan SmartGround, dill, thyme, crushed red pepper, turmeric, cumin, salt, pepper, olive oil, Earth Balance, cider vinegar, Bragg’s liquid aminos); frozen berries plus coconut yogurt smoothie

iced Gorilla coffee with soymilk

dinner: corn shell tacos with vegetarian refried beans, cheddar Daiya, tomato, fried banana, and leek-Tofurky stir fry (chopped Tofurky brats, leeks, scallions, cilantro, Earth Balance, Mexican chili powder); bok choy with panca pepper sauce; 21st Amendment Brewery Live Free Or Die IPA (vegan according to Barnivore); Tröegs Porter (vegan according to Barnivore)

Amy’s tangy sourdough bread

breakfast: iced Gorilla coffee; toasted everything bagel with tofu cream cheese, tomato, and onion from A.R.E.A. Bagels

roti from Ali’s Roti Shop (with soya, pumpkin, spinach, veggies, channa, potatoes, pepper)

Panorama food: french fries with ketchup and hot sauce; fried plantains (in oil, not butter); Corona; whiskey and ginger ale; Sparks (stockpiled with caffeine from I believe 2008?)

Amy’s tangy sourdough bread

brunch: toasted everything bagel with tofu cream cheese, tomato, and onion from A.R.E.A. Bagels; iced Gorilla coffee

from Sky Ice: plum sorbet; sample of bitter melon & strawberry sorbet

coffee

dinner at Panorama dress rehearsal: tamarind doubles and roti from Ali’s Roti Shop; Budweiser

breakfast: soy frappuccino; almonds; cashews

lunch:vegan chicken wrap (whole wheat pita with avocado, spinach, soy boca chicken, heirloom tomatoes*)

snack: date pieces in flour; raisins, flour tortilla

dinner 1 on the way to urbana, IL: vegetable wrap (tortilla with avocado, hummus, spinach, heirloom tomatoes*)

* = from my garden

dinner 2 on the way to urbana, IL at o’hare bar & grill: goose island honker’s ale (vegan according to barnivore); french fries with mustard and ketchup

dessert: pink lady apple; crispen’s home brew

breakfast: coffee with soy milk; date pieces in flour; raisins; almonds; cashews

lunch: leftover carrot, chickpea, and kale peanut thai stir fry

snack: crazy core skittles (on sale: buy 2 get 1 free); leftover collard green salad; date pieces in flour; raisins; almonds; cashews

dinner: pasta with homemade tomato eggplant sauce and vegan parmesan cheese

brunch: bagel half with sundried tomato tofu cream cheese and romaine; bagel half with Earth Balance; iced Gorilla coffee

dinner: pelau (thanks Noah!… Trinidadian dish with pigeon peas, rice, coconut milk, vegan Worcestershire, ketchup, brown sugar); salad with Annie’s Goddess Dressing

at rehearsal: corn soup; Corona

breakfast: coffee with vanilla soy milk; banana; almonds; cashews; date pieces in flour; raisins

lunch at chipotle: garden blend burrito

dinner: leftover carrot, chickpea, and kale peanut thai stir fry; tofu, chickpea, and celery stir fry

dessert: lentil with cumin poppa dum; rice cakes; grapes

breakfast: coffee with vanilla soy milk; trail mix (almonds, cashews, date pieces in flour, raisins)

lunch: pasta with eggplant, fried okra, tofu, heirloom tomato*, chickpeas

* = food from my garden

snacks: coffee with vanilla soy milk; chocolate cake! grapes

dinner: carrot, chickpea, and kale peanut thai stir fry (the sauce is amazing and based off this recipe) 

brunch: cereal with soymilk; espresso

lunch/dinner: pasta with leftover vegan beef stew and tomato sauce (sort of like a stroganoff)

Budweiser; french fries with ketchup and hot sauce

breakfast: espresso; toasted garlic bagel with sun-dried tomato tofu cream cheese

hurricane outing to Brooklyn Farmacy & Soda Fountain: dairy-free (with almond-milk) coffee “egg cream” (doesn’t actually have egg) with a pretzel rod

expensive but tasty sea salt chocolate by Olive & Sinclair Chocolate Company

dinner: leftover vegan beef stew; Amy’s potato dill bread with Tofurkey slices, tomato, and mustard

Country Club; Budweiser; Ritz cracker; peanuts

breakfast: barbara’s shredded oats with banana and rice milk

snack: grapes

lunch: burrito (brown rice, refried chipotle black beans, avocado, tomato, broccoli, red peppers, onion)

snack: vegan candy straws!

dinner: date pieces in flour; raisins; chocolate cake