breakfast: coffee with vanilla coconut milk; roasted and salted pistachio nuts; blueberries; grapes

lunch at baja fresh: a side of black beans and rice (no cheese) with all the toppings (it’s now expensive)

snacks: more pistachio nuts

dinner: leftove baja fresh

desserts: italian ice; carrots; cucumber

breakfast from Canteen: everything bagel with tofu cream cheese, tomato, and onion

small iced coffee with soymilk from Oren’s Daily Roast

lunch: sesame bagel with hummus

Trader Joe’s chocolate sandwich cookies; Corona (vegan according to Barnivore)

coffee from Gorilla

dinner: chipotle black bean patty on bread with ketchup; Boca spicy fake chicken patty with ketchup and adobo sauce; leftover vegan potato salad

mango sorbet

breakfast: toasted everything bagel with peanut butter; coffee from Oren’s Daily Roast

lunch: everything bagel with hummus

Victory Brewing Company Golden Monkey (vegan according to Barnivore)

dinner: leftover pasta with garlic, lemon, salt, pepper, and vegan parmesan; vegan potato salad

parts of beers at Pacific Standard:

breakfast on the plane/train to dc: tomato juice; onion bagel with tofutti cream cheese

snacks: coffee with vanilla coconut milk; date coconut roll from the park slope food co-op (not that good); peas in the pod (aka english peas)- thanks mom!

lunch: leftover pasta with meatballs, artichoke hearts, and eggplant from sergio’s (“meatballs” added by me); orange pecan cookie; pistachios

dinner: chickpea, acorn squash, and kale stirfry with cumin, salt, pepper, and nutritional yeast. popcorn with nutritional yeast and braggs liquid aminos.

coffee; blueberries

lunch: rice with vegan cheese, cherry tomatoes, salt and pepper; celery with peanut butter; carrots

“beer nuts” peanuts; hummus with cayenne and pita; bread with vegan cheese; celery; carrots; roasted peppers; a Sazerac (rye whiskey, bitters, absinthe, lemon rind); Avión tequila

dinner (thanks Jeanne!): pesto pasta with green beans; salad; red wine

pineapple; watermelon; whole wheat peach pie

iced coffee; toast with Earth Balance and nutritional yeast

iced chamomile tea at Konditori

cashews, JJ’s cherry pie, vanilla wafers

tastes while cooking potato salad (potatoes, carrot, celery, red onion, garlic sprig, Vegenaise+mustard+cider vinegar+Bragg’s+salt+pepper)

dinner: pasta tossed in garlic paste, lemon, olive oil, salt, and pepper with leftover lentils; sauteed spinach with garlic; Hitachino Nest Red Rice Ale (vegan according to Barnivore)

Lula’s Sweet Apothecary maple and waffle vegan ice cream

breakfast: iced coffee with vanilla coconut milk; salted and roasted cashews; rains; truly indian cumin poppa dum

lunch: peppermint tea; leftover ricotta stuffed eggplant over pasta; stacy’s simply naked pita chips; apricot/peach/ walnut cookie; banana

dinner: banana; toasted pita with avocado, sabra chipotle hummus, and tomato slices

breakfast: cereal with soymilk; coffee

lunch: leftover pizza with Daiya and garlic

jelly bellies; peach-apricot pie

dinner: leftover pizza with Daiya and garlic; spoonful of lentils

mint chocolate chip and maple & waffle vegan ice creams (coconut- and cashew-based)

breakfast: coffee with soy milk x2

lunch at the grand hyatt for a work event: salad without dressing; samosas over a bed of spinach and lentils; grapes

2nd lunch: banana; toasted pita with sabra chipotle hummus, tomato slices, and avocado

dinner: rolled stuffed eggplant (eggplant sliced lengthwise into 1/4 pieces then dipped in a batter of water, flour, and salt. next pan fry the eggplant until lightly browned. roll eggplant with homemade ricotta (crumbled extra firm tofu mixed with a lot of canola oil, garlic powder, dill, basil, salt and pepper) and baked for 20 minutes at 375. cover with heated homemade tomato sauce and serve over pasta. loosely based on this recipe); roasted and salted cashews

breakfast: cereal with soymilk; iced coffee

lunch: pita with hummus, kalamata olives, and salad

jelly bellies; animal crackers

dinner: leftover raw veggie salad; leftover lentils and vegan Parmesan with pasta; nice beer from Josh; PBR (vegan according to Barnivore)

breakfast: salty oatmeal; iced coffee with soy milk

snack: peanut butter puffs

lunch: frozen burrito made by my housemate several months ago; cookies made by my boss’s mom: apricot/ pecan/ walnut cookie and orange/ pecan cookie

dinner: tortilla with vegan cheese; stir fry with couscous, tofu, broccoli, kale, carrots and peanut sauce

breakfast: cereal with soymilk; iced coffee with soymilk; toast with Earth Balance

jelly bellies

lunch: hummus, greens, pita, and kalamata olives; vegan strawberry pie (thanks Anita!)

soy whipped cream; vegan candy corn

dinner: lentils with pasta (recipe on recipes page); salad of raw matchstick-cut green bell pepper, carrot, scapes, and asparagus, with toasted black sesame seeds and dressing (olive oil, cider vinegar, Bragg’s, Sriracha); PBR (vegan according to Barnivore)

peach-apricot-lime pie with vegan ice creams

breakfast: salty oatmeal; iced coffee with soy milk

lunch: pizza strip from calvitos (it had been frozen); peas in the pod (aka english peas)

dinner:tortilla with vegan cheese; pasta with earth balance and nutritional yeast; chili lime popcorn

breakfast: toast with Earth Balance; coffee

lunch: leftover pasta with basil and tomato; leftover salad

vegan candy corn by VeganSweets (thank you Honey!!!)

hummus, za’atar pita, and delicious (free!) pita pizza with red peppers and mushrooms from Bernard’s favorite hummus shop on Avenue R

peach-apricot-lime pie (crust from this recipe, with Spectrum instead of Crisco shortening; filling: 8 peaches, 6 apricots, juice of 1.5 limes, 1/4 c agave, 1/4 c demerara sugar, 1T Earth Balance, 1 tsp vanilla; baked at 375F for 65 minutes), served with maple waffle cashew ice cream (from Lula’s Sweet Apothecary) and Soyatoo! whipped soy cream

dinner: leftover pelau; leftover pasta; za’atar pita with hummus and kalamata olives

more pie, ice cream, baklava, and soy whipped cream

brunch from V-Spot with Stacey and Bernard: protein pancakes (pancakes made with soy powder) with Earth Balance and maple syrup, with soy sausage; steak brunch (seitan grilled with onions and lime, tofu scramble, and french fries with ketchup); bottomless mimosa

steamed soymilk mint tea; coffee

dinner with Stacey and Rosalie: pasta tossed with basil, tomato, lemon-marinated garlic paste, olive oil, grilled mushrooms, grilled asparagus, black pepper, salt, and vegan parmesan; salad (greens, kalamata olives, toasted almond slices, cannellini beans, carrot matchsticks, garlic sprigs, tomato, dill, and dressing of garlic, lemon, olive oil, cider vinegar, black pepper, and mustard); Corona with lime (vegan according to Barnivore); Budweiser (vegan according to Barnivore)

vegan baklava (thanks Rosalie!); maple waffle cashew ice cream by Lula’s Sweet Apothecary; mint chocolate chip raw cashew and coconut ice cream by Raw Ice Cream Company; absinthe

coffee

lunch: leftover pelau; salad greens with kalamata olives, olive oil, and balsamic vinegar

jelly bellies; animal crackers; vegan vanilla wafers; Dogfish Head peach beer

dinner: leftover rice and pigeon peas; leftover V-Spot fake meat; grilled PB&J

breakfast: iced coffee with soy milk; tortilla with vegan cheese; dried apricots from Israel

lunch: quinoa salad with homegrown lettuce, beets, carrots, and red pepper tossed in lemon juice, olive oil, mustard, salt and pepper; spicy sweet chili doritos

snack: dates and dried apricots from israel

dinner on the bus to ny: quinoa salad with homegrown lettuce, beets, carrots, and red pepper tossed in lemon juice, olive oil, mustard, salt and pepper mixed with leftover lentils and cashews; pretzels

breakfast: coffee; toast with Earth Balance; fruit salad (including blueberries, strawberries, banana, mango, honeydew, grapes)

lunch: leftover rice and pigeon peas; leftover couscous; leftover grilled vegetables; cherry tomatoes

dinner: vegan pelau (Trinidadian rice stew/pilaf with coconut milk, caramelized brown sugar, vegan Worcestershire, and pigeon peas… thanks Noah!!!)

Texas BBQ Primal Strip; wasabi roasted seaweed; Dogfish Head peach beer

breakfast: cranberry-orange juice cocktail; beets and carrots while making lunch

lunch: quinoa salad with homegrown lettuce, beets, carrots, and red pepper tossed in lemon juice, olive oil, mustard, salt and pepper; leftover pizza; iced coffee with soy milk

snack: Justin’s dark chocolate peanut butter cups

dinner: popsicles; quinoa with lentils and roasted squash