breakfast: leftover sun-dried tomato pesto pasta; soy latte

lunch: leftover mustard backed tofu; roasted beets and garlic; quinoa; grape leaf

snack: grapes

dinner: eggplant casserole over couscous; homemade grape leaves

breakfast:cereal with soymilk; coffee from Oren’s Daily Roast

lunch: pita with chipotle hummus

Trader Joe’s sandwich cookies; Skittles; half a lemon poppyseed cookie

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

Vat 19 rum

breakfast: Ezekiel bread with apricot jam; coffee and dry everything bagel from Dunkin Donuts

at wedding reception: whiskey ginger ale; champagne (may not be vegan)

wedding dinner: red wine (may not be vegan); bread (might not be vegan); bite of lentil and spinach salad (the bite that wasn’t covered in cheese); vegetable platter

much needed post-wedding late-night snacks: tea (thanks Josh!); Marcy’s yummy sweet potato gnocchi soup

breakfast: everything bagel with tofu cream cheese, tomato, and onion from Canteen; free Brad’s coffee

lunch: flat bread with hummus and arugula

chocolate chip Clif bar and tomato juice on plane to Chicago

Kat’s reception dinner: assorted fruit; pasta with marinara sauce (might not have been vegan, but after the caterer brought out my specially prepared eggplant Parmesan and me having to turn it away, I had trouble asserting myself); green beans; whiskey and ginger ale

breakfast: coffee with soy milk; trail mix (cashews, almonds, and dried cranberries)

lunch: tortilla chips; chili with chickpeas, kidney beans, black beans, carrots, red pepper, and celery

snacks: vegetable medley (peas, carrots, lima beans); more coffee with soy milk; cvs asian blend trail mix (rice crackers, wasabi peas, sesame sticks, peanuts, cashews, and almonds)

bbq before seeing of montreal:bbq eggplant, corn, peppers, mushrooms, pineapple; white bean salad with tomatoes and parsley; beer: vegan beer

breakfast: toast with Earth Balance; cereal with soymilk; free Brad’s coffee

lunch: flat bread with hummus (pine nut and jalapeño) and arugula; orange slices

Amstel Light (vegan according to Barnivore), hummus with veggie chips and pita, veggies, figs at tenure reception

dinner: Tofurky frozen vegan cheese pizza; pecan and romaine salad with spicy dressing (mustard, vinegar, sesame oil, panca pepper sauce, dill); fuzzy navel (orange juice, vodka, and peach schnapps)

Luna and Larry’s vanilla island coconut ice cream with chocolate chips

coffee

lunch: flat bread with pine nut hummus and arugula

dinner at Marco’s wedding: hummus with pita; olives; pickles; pickled mushrooms; cucumber dill salad; roasted vegetables; potatoes; carrot sticks; red wine (may not be vegan); champagne (may not be vegan); Sam Adams beer (vegan according to Barnivore); whiskey

pasta with marinara sauce and vegan chipotle parmesan

brunch at  asylum: Vegan Huevos Rancheros (tofu scramble atop a corn tostada, topped with salsa and vegan cheese, served with home fries and black beans); coffee with soy milk

lunch: matzah pizza with vegan cheese; equal exchange dark chocolate

dinner: fennel, blood orange, and apple salad; carrot, raisin, orange salad; quinoa cooked in vegetable broth; lentil and spinach with smoked paprika; roasted beets and sweet potatoes with rosemary; stir-fried radishes

breakfast: cereal with soymilk; coffee

lunch: leftover salad with panca pepper dressing; sandwich with panca pepper spread, Earth Balance, spinach, and Tofurky deli slices

Dosas streak ends at 3. :(

vegan citrus gummy things from Trader Joe’s (thanks Eliana!)

dinner: leftover pasta with tomato sauce

Luna and Larry’s chocolate peanut butter swirl coconut ice cream; brownie; toast with Earth Balance and nutritional yeast

breakfast: salty oatmeal; coffee with soy milk; banana

lunch: chickpea salad with parsley, lemon juice, salt, pepper, and tomatoes; roasted asparagus and brussels sprouts; banana with peanut butter

dinner: roasted potato with vegan cheese; matzah pizza; vegan candy buttons (I haven’t had these in over a decade)!

breakfast: coffee with soy milk; grapes

lunch at java green: rice bowl with jobche noodles, cabbage, sweet chicken and kale

snack: a million oreos

dinner: leftover eggplant casserole; popcorn with garlic salt and curry

breakfast: coffee with soy milk

lunch: broccoli with vegan parmesan cheese;  from whole foods; oreos

dinner at nate’s seder: karpas (parsely dipped in salt water); matzah with maror (bitter herbs- i.e. horseradish) and charoset (mortar- i.e. nuts, dates, cinnamon, wine); matzah ball soup; roasted potatoes; eggplant casserole; sweet noodle kugel; carrot salad; roasted asparagus; manischewitz blackberry wine (vegan according to barnivore.com)

My First Vegan Seder (Plate)!

Whole Wheat Vegan Matzah Balls (not kosher for passover)

brunch: coffee; leftover pasta with weird coconut-tomato sauce and chickpeas

cashews; Dogfish Head Raison D’Etre (vegan according to Barnivore)

dinner at Central Seafood, after explaining what a vegan does not eat, but feeling like perhaps the waiter was being somewhat lax in his interpretation: smoky apple in lettuce appetizer; snow pea leaf dish; tofu and mushroom dish; white rice; a few bites of a noodle dish before stopping because I was sure they tasted like egg noodles; Tsing Tao (I don’t know if it’s vegan)

After specifying the vegan restrictions, and asking the waiter “do these noodles have eggs?” and him saying “no, they’re wheat noodles,” and everyone at the table thinking they tasted vegan, I very annoyingly refused to eat them. But then Michael’s mom (quite craftily) tried, “These noodles taste so good. Where can I buy them? What are they called?”, which got us the answer: e-fu (egg) noodles.

Anyway, a good tactic to try if you encounter this situation.

breakfast: gala apple with peanut butter; coffee with soy milk

lunch: pasta with parsley, sun-dried tomatoes, asparagus, toasted pine nuts, hearts of palm, and chickpeas

snack: perfect pairing- oreos dipped in coffee with soymilk; pickle

crazy dinner deal from friday at sweetgreen ($10 worth of food for $1): sabzi salad (baby spinach with spicy quinoa, white beans, raw beets, radish, basil, sprouts, dried cranberries; topped with a carrot chili vinaigrette) with red pepper added in- well, except it went bad. i ate a few bite and had to get rid of it.

matzah pizza; broccoli with vegan Parmesan; vegan chocolate chips; vegan cadbury cream egg

breakfast: leftover thai from thai x-ing

lunch: leftover salad from kababji with couscous added in; last of the leftovers from thai x-ing

snack: vegan “cadbury cream egg”; rice cake with vegan cheese (i think)

dinner 1: pasta with green olive tomato sauce and parmazano imitation Parmesan; couscous with earth balance, green olive tomato sauce and parmazano

dinner 2: roasted golden beets, brussels sprouts, radishes and garlic with baked mustard tofu (see recipe archive)

brunch: gallo-pinto-esque dish (day old rice, garlic, onion, Earth Balance, cumin, salt, pepper, kidney beans); coffee

dinner at Japan Inn: miso soup; agedofu (no bonito); ginger noodles (no bonito); sauteed spinach; avocado roll; shiitake mushroom roll; Sapporo (vegan according to Barnivore)

cherry pie, salt and vinegar chips, pita with cannellini hummus, popcorn, Dogfish Head IPA (vegan according to Barnivore)

breakfast: banana

lunch: leftover Ethiopian food from tegeste

snack: rice cake with vegan cheese

dinner: roasted golden beets, brussels sprouts, radishes and garlic with baked mustard tofu (see recipe archive) over couscous (cooked in vegetable broth- so much better than with water)

breakfast: toasted everything bagel with peanut butter; coffee

lunch: pita with arugula and jalapeño hummus

champagne (may not be vegan), Golden Oreos, and an orange at farewell party

tropical Skittles; arugula salad; cashews; roasted peppers; orange juice; Dogfish Head Raison D’Etre (vegan according to Barnivore

dinner from Hunan III: General Tso’s tofu; cabbage and carrot dish; white rice; fortune cookie

breakfast: trail mix (raisins, sunflower seeds, cashews, almonds, walnuts); salty oatmeal; coffee with soy milk

lunch: leftover sweet potato, chickpea and pea casserole with nutritional yeast; leftover stuffing from spring time enchiladas: corn, green beans, tomatoes, tofu, and couscous

snacks: sjaak’s peanut butter bite; bananas (x2)

dinner: leftover spring time enchilada

breakfast: cereal with soymilk; coffee

lunch: leftover vegan mac and cheese with collards

cannellini hummus with pita, carrots, and celery; roasted peppers; a Manhattan with a cherry

dinner: pasta in vegetable broth with broccoli and spinach; salad; red wine (may not be vegan)

cherry pie