breakfast: amaranth flakes with soymilk; coffee

lunch: Fresh Tofu Inc. Tofu Crabby Patty burger; purple kale salad

Trader Joe’s sandwich cookie

peanuts; orange juice; spoonful of Luna and Larry’s chocolate peanut butter coconut ice cream

dinner: roasted vegetables (golden beets, chiogga beets, shallots, garlic, jalapeño, olive oil, rosemary, salt, and black pepper); spinach couscous with cilantro (cooked with Earth Balance and Indian spice blend); vegan chicken nuggets with mole sauce

breakfast: tortilla with vegan cheese; raw almonds

lunch: tomato juice; leftover quinoa-oat croquettes; leftover ginger carrots and kale; leftover broccoli; orange juice

dinner: I skipped dinner- I went to sleep at 7

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

peanuts; orange juice

dinner: pizza (vegan whole wheat dough, tomato sauce, Daiya cheese, fried seitan sausage, sauteed onions and garlic, artichoke hearts, mushrooms, cherry tomato, fresh basil); Brooklyn kombucha; raw purple kale salad (massaged purple kale, olive oil, Bragg’s liquid aminos, nutritional yeast, garlic, red onion, cherry tomatoes)

Luna and Larry’s peanut butter chocolate coconut ice cream

breakfast: mesa sunrise flax, corn, quinoa and amaranth cereal with banana and rice milk; tortilla with vegan cheese

lunch: leftover nordic winter vegetable soup; more cereal

dinner 1: spicy buffalo tofu (organic tofu, soy milk, wheat flour, lemon juice, hot sauce, ketchup and spices) with celery and garlic mayonnaise made by soul vegetarian east; graham cracker

dinner 2: kale and ginger carrots (kale and carrots cooked with ginger (fresh and powder), sesame oil, and salt. once they have cooked add in 1 T of corn starch diluted in 1/2 cup of water. stir and simmer for 1 minute); quinoa-oat croquettes; broccoli with lemon butter sauce

brunch: tofu scramble (see recipe on recipes page), with added cilantro and oregano; home fries (same), with added pinto beans and fried plantain chunks; roasted butternut squash; chili sauce and sour cream; espresso

chocolate chips

dinner at Lan Cafe: spring rolls; rice crepes; pho; rice cakes with seitan; tofu curry with noodles; pad thai; curry tofu and vegetables with rice; BYOB Dogfish Head Raison D’Etre (vegan according to Barnivore)

Maker’s Mark plus a sip of another whiskey at White Rabbits (vegan according to Barnivore)

Belgian french fries with ketchup from Cheep’s

Uinta Barley Wine at Burp Castle (vegan according to Barnivore)

breakfast: amaranth flakes with soymilk; Wildwood unsweetened plain soy yogurt with maple syrup; coffee

lunch: leftover Spanish wild rice with plantains and red bell pepper

a couple Trader Joe’s chocolate sandwich cookies; Vegan Treats coconut cream-filled vegan donut (best website ever!)

rice crackers and red wine (may not be vegan) at happy hour

dinner: more leftover Spanish wild rice; Vegan Treats chocolate chip cookie sandwich with vanilla frosting

Four Loco, more red wine (may not be vegan), Bud Light (vegan according to Barnivore), and sip of Woodford Reserve bourbon (vegan according to Barnivore) at Glass’s party

late dinner #2: Ruffles potato chips; vegan chicken nuggets with ketchup; a spoonful of leftover squash risotto

breakfast: amaranth flakes with soymilk; coffee

vegan banana cream pudding from LifeThyme

lunch from NY Dosas: Singapore noodles, served with salad, coconut chutney, and sambar soup; vegetable rolls with ginger garlic sauce

wild berry Skittles

dinner: Spanish wild rice (click for the recipe), using wild rice from Lake Pacwawong from Fall 2007. This poses the interesting question: does wild rice ever go bad?; Lagunitas Censored (vegan according to Barnivore)

Waking up at 3:50am for a 5am day at work, this turned into a 4-meal day.

meals 1 and 2 (6am and 10am): two separate everything bagels, toasted with Tofutti cream cheese; coffee

meal 3 (4pm): a bit of every vegan item from the hot bar at LifeThyme, including BBQ tofu, kasha patty, curried tofu stew, corn cilantro salad, rice with refried beans, tempeh dish, and many tasty roasted squashes and other vegetables, which combined turned into one very large heap of food; PBR (vegan according to Barnivore)

Jujubes

meal 4 (10pm): Tofurkey frozen Daiya-cheese pizza; sauteed spinach with garlic; Lagunitas Censored Ale (vegan according to Barnivore)

I would recommend this 4-meal day if it allowed more than 4 hours of sleep.

breakfast: bran flakes with soymilk; coffee

lunch: leftover pasta with marinara sauce and vegan parmesan; leftover kale salad

peanut butter bomb!

chamomile tea at new, unnamed Swedish coffee shop

dinner: squash risotto with sage and pine nuts (from this recipe); leftover quinoa-corn salad with red chili sauce and chipotle vegan parmesan topping; Field Roast wild mushroom slices; 1 vegan chicken nugget

breakfast: bran flakes with soymilk; coffee

lunch: leftover tamale mole filling with red chili sauce; leftover chard; leftover quinoa-corn salad

last of the Earl Grey dark chocolate; Trader Joe’s sandwich cookies

spoonful of squash risotto dish

dinner: pasta with marinara sauce, vegan meatballs, and vegan parmesan; raw lacinato kale salad; Magic Hat #9 (vegan according to Barnivore)

leftover coconut lychee sorbet; Jujubes

breakfast: roasted sweet potato with mole sauce; leftover Israeli couscous salad; leftover sauteed chard; coffee

lunch: leftover tamales with vegan sour cream and red chili sauce; leftover quinoa salad with lime and cilantro; more leftover chard

Ibarra Mexican hot chocolate / champurrado (heat soymilk and then blend with chocolate chunks in blender)

another tamale

dinner at Liz’s: spinach salad with currants and pine nuts; quinoa and peas; french bread; spiced pecans (from this recipe); fruit salad; a Manhattan; red and white wines, and port (may not be vegan)

brunch: rosemary toast with blueberry jam and Earth Balance; leftover potato salad

Gorilla coffee

tastes while cooking; Kiuchi Brewery Hitachino Nest Real Ginger Brew (vegan according to Barnivore) and Dogfish Head Raison D’Etre (vegan according to Barnivore)

dinner: red-chili-seitan tamales and mole-vegetable tamales (all recipes, including red chili sauce, mole sauce, red seitan loaf, tamale dough and assembly instructions, from Viva Vegan!), served with extra mole and chili sauces, green salsa, cilantro, lime, and Follow Your Heart vegan sour cream; quinoa salad (click for the recipe); sauteed chard; Lagunitas Censored copper ale (vegan according to Barnivore)

side

• 1c quinoa (I used 50:50 red:white)
• 1/4 onion or 1 shallot, minced small
• 1/4 red bell pepper, minced small (optional)
• 2 cloves garlic, minced small
• 1 chipotle pepper (from can with adobo sauce), minced small (use 2 if you want it to be spicy)
• 1-2 c frozen corn (depending on how corny you want this)
• handful of cherry tomatoes, halved
• olive oil to taste (~1-2T)
• apple cider vinegar to taste (~1T)
• juice of 1 lime (or to taste)
• 2 green onion stalks, chopped
• big handful of cilantro, rinsed and chopped

Cook quinoa according to directions (I soak for 15min., then rinse several times, drain, and cook with 1:1.5 quinoa:water, adding more water if necessary.  I usually cook it with a bay leaf, dash of sea salt, and a bit of olive oil.)

While quinoa is cooking, saute the onion, garlic, bell pepper, and chipotle pepper in olive oil.  Add the corn, and saute until the corn is starting to brown and has absorbed a bunch of the flavors.

After quinoa is done cooking, let cool (transfer to shallow dish and refrigerate if you are in a hurry).

Toss the cooled quinoa and the sauteed vegetables in the olive oil, vinegar, lime juice, cherry tomatoes, green onions, and most of the cilantro.  If you want to taste more chipotle, add straight adobo sauce from the can.  Serve with the remaining cilantro sprinkled on top.

steamer for tamales purchased at Tarzian West, where you should go because they have an adorable dog loose in the store

dessert: homemade lychee-coconut sorbet (recipe posted in recipes section); tahini-lime cookies

espresso

lunch: Israeli couscous with vegetables; kale salad

Dogfish Head Pangea; tahini-lime cookies (recipe from Vegan Cookies Invade Your Cookie Jar)

dinner: Tofurkey beer brat on rosemary bread with ketchup; potato salad (recipe from Veganomicon); Magic Hat (vegan according to Barnivore)

Jujubes

breakfast: toasted everything bagel with tofu cream cheese, onion, and tomato from Brownstone Bagels; coffee from Oren’s Daily Roast

apple with peanut butter

dinner at Bombay Palace: roti (the naan has ghee but they said the roti was okay); eggplant dish, okra dish, and cauliflower dish (specifying vegan, because some of the eggplant and cauliflower dishes are not); Bombay cocktail; 1947 beer (may not be vegan)

Budweiser

breakfast: bagel with tofutti cream cheese; yogi throat comfort tea; traditional medicinal throat coat tea (yogi is better, but neither seem to work)

lunch: Whole Soy & Co. raspberry “frozen yogurt” (i.e. I bought yogurt and stuck it in the freezer); banana; clementine

dinner: i have no idea, but if i had to guess, i had a tortilla with vegan cheese; pasta with nutritional yeast; split pea soup; throat comfort tea

breakfast: bran flakes with soymilk; orange juice; coffee

lunch: peach soy yogurt; waffle sandwich with Field Roast mushroom slices; raw kale salad with cherry tomatoes

Magic Hat Winter ’10 (vegan according to Barnivore)

Skittles

dinner from Lin’s Garden: General Tso’s tofu with broccoli; white rice

cereal with vanilla coconut milk and a banana; pasta with nutritional yeast and earth balance; orange juice; more pasta with nutritional yeast and earth balance; more oj; lentil squash soup with cashews; almond dream cappuccino swirl and vanilla bites; throat comfort tea

breakfast: bran flakes with soymilk; coffee

lunch: kale salad; peanut butter and jelly on leftover waffles

orange juice+gin+galliano

dinner at Ghenet: salad; vegetarian Ethiopian platter; coffee; red wine (may not be vegan)

brunch: lemon cornmeal waffles; spicy maple syrup baked beans; coffee

leftover udon with tofu

dinner: sandwich on potato bread with mustard, vegan beer bratwurst, and beans; raw lacinato kale salad with cherry tomato; orange juice

home sick in bed all day: orange juice; pasta with nutritional yeast and earth balance; tortilla with vegan cheese; throat comfort; clementine; more throat comfort tea; another tortilla with vegan cheese