Happy Birthday to no one in particular.

breakfast: toasted everything bagel with Earth Balance, cherry tomato, and shallots; coffee

delicious lunch from Jolo’s Kitchen: vegan fish, lentil, and veggie patties; mango aloe drink; ginger beer; plate of hot food (kale, black beans, rice, vegan steak with veggies, sauteed zucchini, tofu and veggies)

sea salt and vinegar popchips

champagne and rice chips

dinner: rice with melted vegan cheese and tomatoes

Dogfish Head (vegan according to Barnivore) while playing pan

brunch cooked with eva: sauteed garlic, onion, summer squash*, fresh basil*, salt, and pepper; sauteed green beans* and wax beans*; fresh chopped heirloom tomatoes*; sauteed beet* and collard greens* with red wine vinegar; sauteed vegan chicken with cumin, chili powder, cayenne powder, and fresh squeezed lime served in toasted corn tortillas

* = from my garden

snacks/dinner: about 15 newman’s o’s- chocolate creme; frozen cherry lemonade; popcorn with nutritional yeast and braggs; quinoa salad made by nate

breakfast: cereal with soymilk; dried apricots and figs

bike ride food…

lunch: leftover Daiya pizza; dried apricots and figs

everything bagel; beer nuts; plantain chips

Wendy’s french fries. While the natural flavor is purportedly vegetable-based, they are cooked in the same oil as non-vegan products. From the Wendy’s website:

Fries
Potatoes, Vegetable Oil (contains one or more of the following oils: canola, soybean, cottonseed, sunflower, corn), Dextrose, Sodium Acid Pyrophosphate (to maintain natural color). Cooked in Vegetable Oil (soybean oil, corn oil, cottonseed oil, hydrogenated soybean oil, natural flavor [vegetable], citric acid [preservative], dimethylpolysiloxane [anti-foaming agent]). Cooked in the same oil as menu items that contain Wheat, Egg, Milk, and Fish (where available). Seasoned with Sea Salt.

cherry tomatoes

plane lunch: cooked veggies, roll with vegan margarine, salad with balsamic dressing, crackers, red wine (may not be vegan)

more plane snacks: pretzels, peanuts, coffee, Heineken

olives; leftover pasta with lentils

dinner from Pizza Plus: pizza with Daiya vegan cheese and garlic; sauteed spinach with garlic and olive oil

breakfast: watermelon; iced coffee with unsweetened vanilla almond milk; pistachio nuts

lunch: quinoa with grated patty pan squash*, onions, fresh squeezed lime, mint, salt, pepper; leftover roasted beets* with cucumber*, white beans, tomatoes*, basil*, parsley, red wine vinegar, salt, and pepper

* = from my garden

dinner: popcorn with nutrional yeast and braggs; i ate other food, but i can’t remember what

breakfast: banana; watermelon; coffee with unsweetened vanilla almond milk; a ton of pistachio nuts

lunch: calvitto’s pizza strip; scallion pancake; quinoa with grated patty pan squash*, onions, fresh squeezed lime, mint, salt, pepper; leftover roasted beets* with cucumber*, white beans, tomatoes*, basil*, parsley, red wine vinegar, salt, and pepper

* = from my garden

snack: german chocolate cupcake from wildflour cafe

dinner: spinach and tomato couscous with sauteed eggplant; spinach and tomato couscous with earth balance and nutritional yeast; “ice cream sandwich” cookie: vegan mint swirl ice cream sandwiched between two graham crackers

breakfast: coffee with unsweetened vanilla almond milk;  1/2 rye bagel with tofutti cream cheese from bagelz

lunch: corn on the cob; scallion pancake; pizza strip from calvitto’s

snack: german chocolate cupcake from wildflour cafe

dinner/drinks at my work bbq:2 boca burgers with ketchup and mustard; corona; budweiser; stacy’s pita chips with hummus; carrots, celery, and sugar peas dipped in hummus; tostitos with salsa

breakfast: garlic bagel with tofutti cream cheese from bagelz; coffee with unsweetened vanilla almond milk; a lot of pistachio nuts

lunch: corn on the cob; scallion pancake; pizza strip from calvitto’s

snack: red velvet cupcake from wildflour cafe; salt water taffy; annie chun’s roasted wasabi seaweed (this is my new favorite food!)

dinner cooked with eva: quinoa with grated patty pan squash*, onions, fresh squeezed lime, mint, salt, pepper; roasted beets* with cucumber*, white beans, tomatoes*, basil*, parsley, red wine vinegar, salt, and pepper; stir fried beet greens* with red chili sesame oil, onion, salt and pepper

* = food from the garden

breakfast: iced coffee with unsweetened vanilla almond milk; leftover falafel from levante’s; a lot of pistachio nuts

lunch: the last of mac and cheese from everlasting life; stir fried broccoli and beet greens with olive oil, soy sauce, pepper, and salt; red lentils over brown rice

snacks: more pistachio nuts; banana; last of the stir fried broccoli and beet greens; red lentils; brown rice

snacks on the plane to ri: a tomato and wax beans from my garden; tomato juice

dinner: corn on the cob; calvitto’s pizza strip; grapes; almonds

breakfast (I have been up since 3am and i’m hungry!): black russian toast with earth balance; raisin nut toast with earth balance; salty oatmeal; iced coffee with vanilla soy milk; raisins; date pieces in flour

lunch from everlasting life: leftover mac and cheese;  leftover veggie fish sandwich (succulent grilled or breaded and fried vegan fish cutlets on a whole wheat bun slathered with special sauce and topped with lettuce, tomato, and onions)

dinner with food from the garden: stir fried broccoli and beet greens with olive oil, soy sauce, pepper, and salt; red lentils over brown rice

desserts: melba crackers with earth balance; frozen cranberry/orange juice slush; “ice cream sandwich”: mint fudge swirl soy ice cream sandwiched in between two graham crackers

ok MUST DO IN SAN FRANCISCO:

zante pizza–indian pizza, and their vegan pizza pie is fuckin amazing
cinnaholic–vegan cinnamon rolls in berkeley

we went to millenium too, which was amazing but expensive. but the other two should be pretty affordable…i hope i see these places on the blog in a few weeks!

brunch: bread with Earth Balance; blueberries; raspberries; pita, carrot sticks, and asparagus with hummus and guacamole; iced coffee

spicy tortilla chips with guacamole; leftover pizza with Daiya vegan cheese and garlic

dinner: flour tortilla with refried beans, salsa (cherry tomato, avocado, red onion, minced garlic, salt, black pepper, olive oil, cider vinegar, lime, cilantro, minced chipotle in adobo), vegan Daiya cheddar, Tofurky sausage (sauteed with chipotle, olive oil, and liquid smoke), mango, cilantro, and lime; Flying Dog beer

brunch: iced coffee; soy sausage and Scottish oatmeal cakes (recipe on Bob’s Red Mill Scottish Oatmeal package) with combinations of Earth Balance, whipped soy cream, and the following toppings. Topping #1: cilantro salsa, red onion, minced garlic paste, black pepper, Matouk’s Calypso sauce. Topping #2: blended walnuts, cranberries, chocolate, pomegranate molasses, vanilla, water.

toast with leftover chocolate topping; plums from plum tree outside my apartment, reached by the tall Mr. Glass; espresso

dinner: Tofurky bratwurst on bread with leftover salsa topping, red onion, and purple cherry tomato

snacks during The Rock: VX poison gas (aka absinthe) on the rocks (in John Mason jar); General Hummel and pita; guidance chips and Rockamole; lychees, raspberries, blueberries, and cherries; cherry tomato, raw asparagus, and carrot sticks; beers from Coney Island (vegan according to Barnivore) and Flying Dog (vegan according to Barnivore) variety packs

banana mango sorbet

breakfast: toasted everything bagel with tofu cream cheese; coffee and mango sorbet (thanks Dennis!)

lunch: pita with hummus; chocolate almond milk

dinner from Pizza Plus: pizza with Daiya vegan cheese and garlic; sauteed spinach with garlic and olive oil; Lagunitas Hairy Eyeball and IPA (vegan according to Barnivore)

lemon Italian ice from Uncle Louis G’s

breakfast: iced coffee with vanilla soy milk; granola; date pieces in flour; raisins

lunch: leftover vegetable and tofu stir fry with braggs and nutritional yeast; annie chun’s roasted wasabi seaweed (yum!!!!)

dinner at anethiopian restaurant on 14th st that i don’t think had a name: vegetarian sampler; Heineken; bourbon

breakfast and lunch: mini bagels with tofu cream cheese at lab meetings; iced coffee with soymilk

pre-dinner: leftover spaghetti with marinara sauce

dinner at Prune: (thanks Phil!) part of a long island iced tea; part of a caipirinha; red wine (may not be vegan); bite of shaved celery salad; vegan plate (awesome plate including lentil dish, corn, vegetables, radish dish, pistachio nuts, smoky eggplant, etc.); taste of cynar (Italian artichoke liqueur); taste of franca de breve liqueur

hi guys! so i’m going to be traveling to san francisco in a couple days, and i was wondering if you could recommend restaurants around there. yay for posting!

breakfast: iced coffee with soy milk; whole wheat pita with hummus

lunch: leftover chinese “beef” and vegetable stir-fry over brown rice

snack: vegan no-bake chocolate oatmeal cookie; blueberries; whole wheat pita with hummus

dinner: stir fry with brown rice, red pepper, tofu, tomato, green beans, braggs, and nutritional yeast; raisins; italian ice; truly indian cumin poppa dum

iced coffee

lunch: leftover spaghetti with marinara sauce and vegan meatballs

dinner (thanks Jeanne!): vegan bean burgers on toasted bun with tomato; mushrooms; eggplant; broccoli; guacamole with pita; vegan cheese; sweet potato fries; french fries; salad; a manhattan

yummy dessert: melted chocolate, salt, and olive oil on bread

Dogfish Head (vegan according to Barnivore)

breakfast: iced coffee with soy milk (x2 huge glasses); salty oatmeal

lunch: leftover pepper steak with brown rice from everlasting life

snack: whole wheat pita toasted with sabra chipotle hummus, spinach, and tomato. baked lays; oreos

dinner:broccoli and cauliflower greens from the garden (tastes like collard greens); brown rice; red lentils with cumin, garam masala, salt, pepper, and curry powder; steel reserve