breakfast: banana; coffee with soy milk

lunch: leftover spring time enchiladas; celery some peanut butter and some with cava mezze kalamata olive hummus; banana with peanut butter

dinner: leftover spring enchiladas with fresh mango; rice cake with vegan cheese and cabbage; yogi breathe deep tea

breakfast: salty oatmeal; sweet dreams tea; very salty pumpkin seeds

lunch: celery with cava mezze kalamata olive hummus; leftover chickpea, sweet potato and pea casserole; leftover vegetable soup

snack from hello cupcake: banana cupcake with vanilla frosting

dinner: spring time enchiladas (corn, green beans, tomatoes, tofu, and couscous in a flour tortilla with peach salsa)

dessert: vegan cadbury creme egg (the vegansweets brand)

breakfast: salty oatmeal; soy latte; salty pretzel rods

lunch: leftover refried black beans, rice, and kale

snacks: cava mezze samples of their kalamata hummus, their orginal, and harissa with stacy’s pita chips

more snacks: french vanilla soy dream; peanut butter cup; kalamta hummus with celery

dinner: vegetable soup; rice cake with vegan cheese; roasted squash seeds; sweet potato, chickpea and pea casserole

brunch: everything bagel with tofu cream cheese, tomato, and red onion from Bergen Bagels; soy latte

dinner: pizza with Daiya vegan cheese and garlic from Pizza Plus; Peak Organic spring ale (vegan according to Barnivore)

best pairing EVER: Tofutti chocolate fudge popsicle with coffee

brunch: vegan cheese scones (from this recipe)

dinner: spaghetti with marinara sauce and vegan parmesan; leftover pizza

quesadillas with cheddar Daiya, panca chili paste, and red onion

so much vegan cheese today. nothing green today. a sad day all around.

breakfast: salty oatmeal; trail mix (raisins, almonds, roasted squash seeds); Sjaak’s peanut butter bite

lunch: leftover quinoa with roasted beets, lentils and tempeh; pretzel rods

snack: root beer float!- french vanilla ice cream and root beer..yum!

dinner: rice cake with vegan cheese; pasta with chickpeas and parmazano; more trail mix; easter chocolate with cream filling

breakfast: banana; french vanilla coffee; rice cakes with vegan cheese

snack: trail mix (almonds, roasted squash seeds, and raisins)

lunch at mya’s cafe m: boca burger with lettuce and tomato (no bun because the wouldn’t check to tell me if it was vegan) with french fries

snack: an oreo

dinner at mya’s cafe: salad with lettuce, walnuts, raisins and cucumbers; soy latte

snacks: cream soda; salted cashews; more trail mix (almonds, roasted squash seeds, and raisins)

breakfast: soy latte; trail mix (raisins, almonds, roasted/salted squash seeds)

lunch: leftover lentils with quinoa and roasted butternut squash; pretzel rods

dinner: red marker ale from williamsburg alewerks (vegan according to the brewmaster); burrito with re-fried black beans, kale, rice and salsa

breakfast: cereal with soymilk; coffee

lunch: sprouted brown rice risotto

PBR (vegan according to Barnivore)

dinner: spicy salad (romaine, pinto beans, Panca pepper paste, mustard, cider vinegar, olive oil, black pepper, salt); frozen vegan cheese pizza by Tofurkey; Dogfish Head Raison D’Etre (vegan according to Barnivore)

breakfast: apple with peanut butter; soy latte

lunch: leftovers from the vegetable garden- general tsao’s chicken and garden pan

snack: pretzel rods; chocolate israeli wafer (Adin brand- it’s on the bottom of the page in the middle)

dinner: quinoa with tomatoes, cilantro, cumin, garlic powder, salt and pepper; almonds and raisins; carrot sticks; tortilla with vegan cheese; roasted and salted squash seeds

breakfast: toast with Earth Balance; coffee

lunch: sprouted brown rice risotto

dinner from HanGawi: miso soup; vegan kimchi (2 varieties); combination pancakes (mushroom, pumpkin, and leek); spicy grilled todok skewers (todok, scallions, peppers, mushroom); fragrant bamboo rice

Hairy Navel (orange juice + peach schnapps + vodka)

Luna and Larry’s vanilla bean coconut ice cream with Oreos

during UConn championship win: Dogfish Head Raison D’Etre (vegan according to Barnivore)

breakfast: cameo apple (yum) with peanut butter; coffee with soy milk

lunch: leftover roasted beets, leftover tempeh taco filling; sjaak’s mint bite (yum); chocolate israeli wafer (Adin brand- it’s on the bottom of the page in the middle)

snack: pretzels

dinner: raisins; tortilla with vegan cheese; a piece of mock chicken from vegetable garden; pomegranate blueberry juice; onion bagel with earth balance; lentils with quinoa; butternut squash

brunch: toasted everything bagel with tofu cream cheese, tomato, and red onion from Bergen Bagels

toast with leftover pesto, tomato, salt, and lemon

leftover roasted golden beets and beet greens

dinner: mini burrito with panca pepper paste, refried beans, red pepper, onion, garlic, tomato, and cheddar Daiya; mini burrito with leftover meatballs in marinara sauce and chopped asparagus

Tofutti fudge bar

more toast with pesto

garam masala roasted cashews

brunch: breakfast burrito (flour tortilla filled with tofu scramble, roasted golden beets+garlic+red onion+beet greens, tomato sauce, and panca pepper paste); coffee

leftover tofu scramble and roasted beets+beet greens

dinner during UConn Final Four win: gnocchi with homemade pesto and chopped tomato; asparagus; olives; Dogfish Head Raison D’être (vegan according to Barnivore)

beers at Pacific Standard during second half: Stone Double Bastard (vegan according to Barnivore); Two Brothers Ebel’s Weiss (vegan according to Barnivore)

breakfast: everything bagel with Tofutti cream cheese, red onion, and tomato; coffee from Oren’s Daily Roast

lunch: tofu quiche from LifeThyme

Trader Joe’s chocolate sandwich cookies

snacks at Glass’s: blue corn tortilla chips with chipotle salsa; chunks from gigantic dark chocolate almond bar; roasted potatoes with rosemary; brownie batter; whiskey (tasting: King’s County vs Bulleit); Pilsner Urquell (vegan according to Barnivore)

“dinner”: vegan chicken patty with melted cheddar Daiya on bread

breakfast: pink lady apple with peanut butter

lunch: leftover chipotle burrito (garden blend burrito with guacamole); leftover apple crisp

dinner: grapes; popcorn with nutritional yeast, salt and garlic powder; pita chips with hummus; yuengling

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

lunch: mini bagels with peanut butter

mini bagel with lemon zest hummus

dinner at Mamoun’s: falafel sandwich; stuffed grape leaves

tater tots with ketchup and Red Hook Long Hammer IPA (vegan according to Barnivore) at stupid bar

sake and popcorn during Peep World at IFC

toast with melted vegan cheddar cheese (Daiya)

breakfast: apple with peanut butter; coffee with soy milk

lunch during my boss’s 70th birthday party: vegan chipotle garden blend burrito with guacamole; tortilla chips with black beans, guacamole and salsa

dinner:roasted red beets, chioggia beets, sweet potatoes and white potatoes; tempeh tacos based on this recipe; apple crisp

breakfast: cereal with soymilk; coffee

lunch: leftover pizza with vegan cheese and zucchini

Trader Joe’s chocolate sandwich cookie; garlic knots with marinara sauce; soy latte

asparagus with cumin and ginger

dinner: burrito with Daiya vegan cheddar, refried beans, Field Roast chipotle sausage, sauteed onion, garlic, and red pepper, chipotle in adobo sauce

breakfast: salty oatmeal; stay’s naked pita chips; grapes (green, red, purple); almonds (a ridiculous amount of food)

lunch: leftover black beans and quinoa with a tomato

snack at books to prisoners: animal crackers

dinner: tortilla with vegenaise, mustard, lettuce and tomato; whole wheat pasta with earth balance, salt, and pepper; leftover popcorn with nutritional yeast and braggs liquid aminos