breakfast: salty oatmeal; soy latte

lunch: stacy’s naked pita chips; calvitto’s pizza strip (frozen from RI)

dinner: popcorn with nutritional yeast and braggs liquid aminos; Sticky Fingers Cupcake Wars cupcake pairings (cupcakes: Strawberry Kiwi [daiquiri cupcakes with kiwi curd, strawberry rum frosting & strawberry rum shooter garnish], George Caramelin [chocolate cinnamon cupcake with vanilla bean bourbon frosting, bourbon caramel sauce & candied pecans], Working Blue [ginger cupcake with peach filling & blueberry frosting], Gilbert Ganache-fried [chocolate seltzer cupcake with ganache, banana frosting & banana chip]; black beans and quinoa (black beans, mango, quinoa, cilantro); williamsburg alewerks tavern ale

breakfast: homemade trail mix (almonds; date pieces; raisins; roasted squash seeds)

lunch: brown rice with leftover chickpea stir fry; pasta with kale, pine nuts, chickpeas and sundried tomatoes

snack from Five Guys: fries with ketchup and mustard; peanuts

dinner at Cafe Green: cheeseburger (house-made burger is blended from sprouted quinoa, lentils, and seven fresh veggies, including kale and mushroom. Served on a toasted wheat bun and topped with melted cheddar cheese, lettuce, tomato, mayo, and sautéed bell peppers and onions); starter platter (two each of our Mini Mung Bean Pancakes, Mandoo dumplings, and Che Bites, a Kkochi Skewer and a trio of peanut, tamari, and agave dijon sauces); kkochi skewers (marinated and skewered chunks of Gardein chicken, boolgogi, bell peppers, scallions, and mushrooms drizzled in Smooth Java Sauce); sauteed rice sticks (they no longer have these on the kkochi skewers, but they made them special for us); coleslaw

beer in a place: red marker ale from williamsburg alewerks (vegan according to the brewmaster)

breakfast: cereal; coffee

grapes and strawberries at lab meeting

lunch: leftover pasta with lentils

Trader Joe’s chocolate sandwich cookies

champagne at lab happy hour (may not be vegan)

dinner during UConn Sweet Sixteen win: raw kale salad with avocado and tomato; spaghetti with marinara sauce and vegan meatballs; PBR (vegan according to Barnivore)

breakfast: cereal; coffee

lunch: leftover pasta with lentils

dinner:

breakfast: toasted squash seeds; date pieces in flour

lunch: leftover brown rice with chickpea stir fry, kale salad and roasted carrots, beets and potatoes

snack: animal crackers

dinner: salad with spinach, cilantro, tomato, red onion and a mustard balsamic vinaigrette; salad wrap with vegenaise, spinach, cilantro, tomato, red onion and a mustard balsamic vinaigrette

breakfast: cereal; coffee

lunch: leftover apple sage quinoa

dinner: pasta with lentils (see recipe page for lentils)

breakfast: date pieces in flour

lunch 1: chickpea stirfy with brown rice; carrot sticks

lunch 2: salty oatmeal; hamentashen; banana

dinner: pesto (basil, sundried tomatoes in oil, garlic, spinach, salt)  pasta with green beans; blueberry cornbread

breakfast: mango peach cereal with soymilk; coffee

lunch: vegan ramen

dinner: apple sage quinoa (click for the recipe)

peach tea

Organic Nectars raw agave gelato (mint chocolate flavor, cashew-based)

brunch: mango peach cereal with soymilk; coffee; leftover agave udon with tofu

Allagash White (vegan according to Barnivore) at Minnesota State Fair Day, while watching Al Franken designate awards for the food-on-a-stick competition

In case you’re curious, the food-on-a-stick play-offs (none were vegan, except perhaps #1 and #2, but most could be made vegan):
1) sangria on a stick (wine soaked fruit on a stick, basically)
2) matzo ball on a stick
3) Jell-o replica of the Boundary Waters Canoe Area logo on a canoe-paddle-shaped stick
4) chocolate chip bar on a stick
5) cheese curd, I believe wrapped in a wild-rice-flour dough, on a stick

Al Franken designated each a winner of a particular category/concept (such as “most Jewish, with no runners up” or “most conventional-and-creative-at-the-same-time”). As far as an overall hierarchy, he was only able to conclude that the Jell-o replica was 5th place.

dinner #1: salad with chickpeas, carrots, mushrooms, other veggies, balsamic vinegar, Bragg’s liquid aminos, and chipotle vegan parmesan topping from 5th Avenue Market corner store

Organic Nectars raw agave gelato (mint chocolate flavor, cashew-based)

espresso at coffee shop

dinner #2 at V-Spot: club TLT with avocado, served with side salad; Blue Moon (vegan according to Barnivore)

breakfast: mesa sunrise flax, corn, quinoa and amaranth cereal with a banana and rice milk

lunch: leftovers from yesterday-couscous surprise (couscous, blueberries, tomatoes, dried dates, tamari tempeh, red peppers); chickpea stirfry; carrot and cucumber sticks; rice cake

snack at the weir: a sip of sprite

dinner: whole wheat pita (I used this recipe. I used 4 cups of whole wheat flour and 1 cup of white flour. I had to add extra water); homemade hummus (based off recipe number 3, but I didn’t use parsley and I added soy sauce) with carrot and cucumber slices; roasted beets; kale chips (see recipe archive); kale salad; more hamantashan

brunch: fried plantains, tofu, and leftover soya with mole sauce; coffee

leftover pizza

Vat 19 Trinidadian rum on the rocks; half a home brew

dinner: more leftover pizza; PBR (vegan according to Barnivore)

breakfast: banana; vegan hamantashan (some have chocolate chips, some have raspberry jam, some have blueberry jam and some have cherry jam)

lunch: more hamantashan; everything bagel with earth balance and peach jam

dinner: more hamantashan; couscous surprise (couscous, blueberries, tomatoes, dried dates, tamari tempeh, red peppers); chickpea stirfry

dessert: more hamantashan; asahi beer (vegan according to barnivore); more hamantashan (I think I had at least 12 today- gross)

asaki; more hamantashan

breakfast: salt bagel, half with Follow Your Heart vegan cream cheese, half with peanut butter; triple espresso at Think Coffee

lunch: vegan ramen

Trader Joe’s chocolate sandwich cookies; Skittles

sauteed plantain

dinner from Pizza Plus: sauteed spinach; pizza with vegan cheese

breakfast: date pieces in flour

lunch: panang curry with carrots, beans, chayote and butternut squash  over a brown rice/wild rice mix; leftover mustard baked tofu with roast carrots, broccoli and potatoes

snack while working at the co-op: a few organic currants that fell on the counter while I as packing them

dinner: roasted squash seeds; mesa sunrise flax, corn, quinoa and amaranth cereal with rice milk; tortilla with vegan cheese; lightly salted rice cake

breakfast: mango peach cereal with soymilk; coffee from Gorilla

lunch: leftover udon with miso, shiitake, and kale

Trader Joe’s chocolate sandwich cookies

almonds, pretzels, roasted peppers, carrot and celery sticks, cherry tomatoes, vegan cheese, a Manhattan

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

breakfast: coffee with soy milk; date pieces in flour and salted cashews

lunch: leftover marmalade tofu over roasted lemon israeli couscous and broccoli dipped in wasabi mustard

snacks: more coffee with soy milk; lemon soy yogurt

dinner: mustard baked tofu with roast carrots, broccoli and potatoes Click for the recipe.

breakfast: bagel with Follow Your Heart vegan cream cheese; coffee

lunch from Atlas Cafe: vegan ginger soy chicken sandwich (with greens and avocado); donut with cream filling and Oreo crumbled topping, made by Vegan Treats

Purely Decadent vanilla bean vegan ice cream with chocolate chips; PBR (vegan according to Barnivore)

leftover agave udon

soymilk

dinner: miso udon with kale and shiitake (recipe from Veganomicon)

breakfast: pink lady apple with peanut butter; peppermint tea with soy milk

lunch: leftover marmalade tofu over roasted lemon israeli couscous and broccoli; leftover pasta with spinach, chickpeas, and olive tomato sauce

snack: israeli ouscous with mixed vegetables

dinner: panang curry with carrots, beans, chayote and butternut squash  over a brown rice/wild rice mix; plain yogurt

I think I had coffee with soy milk at some point, but I am not sure

breakfast: mango peach cereal with soymilk; coffee

lunch: leftover roti (with channa, potatoes, and curried mango); extra soya

vegan ramen

dinner: leftover agave udon; leftover roti; Vat 19 rum; Julie’s beer-of-the-month beer

Magic Hat #9 (vegan according to Barnivore) at WhoMadeWho show

late night leftover udon

breakfast: an apple

lunch: leftovers from kababji; leftover marmalade tofu over roasted lemon israeli couscous and broccoli

snacks: a heaping spoonful of chocolate frosting; peppermint tea with soy milk; date pieces in flour

dinner: pasta with spinach, chickpeas, and olive tomato sauce