lunch: pasta with tomato sauce and Boca burger pieces

Caribou coffee

dinner: Spanish rice and vegetables

vegan pepperkaker dough

part of a Moa beer (the first of 9 bird beers I got my mom for her birthday. Might not be vegan.)

Luna and Larry’s chocolate hazelnut fudge coconut ice cream, eaten in a hot tub in the snow

breakfast: oj; banana; clementine; peppermint tea

lunch: bulgur with cherry tomatoes and sun-dried tomatoes; chickpea and butternut squash tagine

snacks: the last of the tahini lime cookies; route 11 bbq potato chips; stayman apple; peppermint tea with vanilla soy milk; date pieces in flour

dinner made by one of my housemates: pasta with homemade pasta sauce, spinach, tofu and vegan rella; pasta with earth balance and nutritional yeast

lunch: pita with hummus

fluoride treatment at dentist (yum!)

coffee

dinner: Boca chicken patty on bun; baby carrots

Jujyfruits

soy latte from Caribou Coffee

snacks at Amy’s: chips and salsa, Twizzlers, double stuf Oreos, tea

today was even worse than yesterday! Jujyfruits after the dentist!

coffee

lunch: peanuts and Cajun fries with ketchup from the Duluth Five Guys. Yes, Five Guys has reached Duluth!

baby carrots; Sour Mamba

dinner: Boca chicken patty and Boca vegan burger on buns with sprouts and ketchup; pinot noir (might not be vegan)

I’m at home, watching TV, and eating pretty lame food, okay.

breakfast: oj; banana; stayman apple; chai tea with vanilla soy milk

snack: salted peanuts

lunch: leftover lentils with spinach and tomato couscous

snack: date pieces in flour

dinner: peanut sauce over vegetables (kale; carrots; onion; garlic), tofu, and brown rice/wild rice mix

brunch: pita with sprouts and pine nut hummus

baby carrots and more pita with hummus

dinner: pizza with rinotta fake cheese and mock duck from Pizza Luce; tomato slices; orange segments; Jujyfruits (thanks Honey!)

breakfast: toasted french sourdough bread with earth balance and almond butter

many many snacks while watching the west wing: 2.5 yuengling; popcorn with salt, braggs and nutritional yeast; carrots with hummus; pita chips with hummus; tahini lime cookies

dinner: toasted pita with vegan rella cheese and tomato sauce

breakfast: chocolate chip Clif bar; Caribou coffee in Minneapolis airport

Jujyfruits (thanks honey!!)

lunch: pita with spicy sprouts and pine nut hummus; carrot sticks; clementine

dinner: whole wheat pasta with marinara sauce; vegan matza ball soup (I used corn starch as an egg replacer, and the matza balls looked awesome but then disintegrated after 15-20 minutes of cooking)

lemonade Four Loco, Bell’s best brown ale, “24 Flavors (Dr. Pepper+whiskey), tortilla chips and salsa at Chrismukkah

breakfast: banana; stayman apple while working my first shift at the coop

lunch: leftover brown rice/wild rice mix with kale, chickpeas, tomatoes, etc.; corn bread

dinner cooked with robby: double broccoli quinoa with friend tofu; fried tofu with soy sauce and apple cider vinegar; stayman apple

breakfast from A.R.E.A. Bagels: toasted everything bagel with tofutti, tomato, and onion; coffee

lunch: leftover sprouted brown rice risotto

a date; Skittles

dinner from Lin’s Garden: General Tso’s tofu with brown rice

while watching Tron 1: light cycle brownies; gin and tronics with lime (gin+tonic+lime+green food coloring); tortilla chips with salsa and neon green guacamole (also with green food coloring)

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

lunch: sprouted brown rice risotto

Skittles; herbal tea

dinner: roti from Ali’s, some with potatoes+pumpkin+plenty pepper, other with same + soya; large PBR

breakfast (i was hungry this morning): apple with peanut butter; corn bread; almonds

lunch: leftover lentils with tomato and spinach couscous; cvs brand trail mix- asian blend (rice crackers, wasabi peas, sesame sticks, peanuts, cashews and almonds)

more food (i don’t feel well and i keep eating to try to feel better..it’s not working): carrots with horseradish hummus; diet coke; tahini lime cookie

dinner made by one of my housemates: potato, spinach and roasted garlic soup with shredded vegan rella cheese (rice based); spaghetti squash surprise (spaghetti squash, tomatoes, pine nuts, chickpeas, shredded vegan rella cheese)

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

lunch: leftover sprouted brown rice risotto; peanut butter and jelly sandwich

french fries (thanks Jessica!)

toast with Earth Balance; chocolate chip cookie dough

dinner: vegan mac and cheese from a box; leftover roasted vegetables; Corona with lime

breakfast: banana

holiday party (two people in my office decided to cook vegan food so that I felt include!): salad (herb lettuce mixed w kumquats, pear, cranberries (apple sweetened), pecans, olive oil and lemon dressing); a second salad made by someone else in the office; two types of vegan sweet potatoes made by someone in my office; vegan cupcakes made by someone in my office; corn bread; pumpkin muffins with cinnamon glaze; vegan mixed berry pie from whole foods

snack: carrots

dinner made by one of my housemates: red lentil surprise (red lentils, coriander, avocado, oregano, pecans); sauteed red peppers; sauteed eggplant, spinach and onion

dessert: 1.5 pumpkin muffins (they are sooooo moist!);

breakfast: toast with Earth Balance; coconut yogurt; coffee from Oren’s Daily Roast

lunch: sprouted brown rice risotto

dinner: Amy’s vegan macaroni and cheese; sauteed spinach with sea salt, black pepper, garlic, and olive oil; soy hot dog; too-fried frozen plantains

orange juice; tea

breakfast: chai tea with vanilla soy milk; almonds

snacks: carrots; soy latte; banana

lunch: cvs brand trail mix- asian blend (rice crackers, wasabi peas, sesame sticks, peanuts, cashews and almonds)

dinner: leftover pizza from Pizza Plus; lentils with tomato and spinach couscous; corn bread

breakfast: coffee

lunch: leftover mac ‘n’ cheese from Everlasting Life in DC (thanks Stacey!); leftover wild rice salad with added macadamia nuts; leftover roasted root vegetables

orange juice

Dexter finale dinner: grilled Sheese (thanks Stacey!!); Boca chicken patty with Sheese; Campbell’s tomato soup (made with soymilk); leftover roasted root vegetables; a bit of leftover kale spread (sort of gross at this point, or maybe it was gross all along but we were just very hungry when we made it?); Harvey Wallbanger

mint tea in steamed soymilk; tahini-lime cookies

breakfast: banana; chai tea with vanilla soy milk; almonds

snack: carrots; peppermint tea

lunch: leftover kale, brown rice, squash and tempeh

snack: tahini lime cookies

dinner: leftover pizza from Pizza Plus; roasted squash seeds; roasted broccoli and garlic

brunch: orange juice; spiced cocoa with soymilk, vegan marshmallows, and brandy; toast with kale spread (basically pureed kale salad: kale, garlic, olive oil, Bragg’s, nutritional yeast) and chanterelle mushrooms (sauteed in Earth Balance); roasted root vegetables (kohlrabi, Jerusalem artichokes, gold beets, elephant garlic, and shallots with black pepper, roasted red pepper flakes, sea salt, and olive oil); vegan cheese pizza from Pizza Plus

tahini-lime dough and cookies

snacks at tacky sweater party: tahini-lime cookies; multigrain pita chip crumbs; blue corn tortillas with salsa; Magic Hat Howl ale (vegan according to Barnivore, Woodchuck cider (probably vegan according to Barnivore), and mulled wine (may not be vegan)

dinner: leftover wild rice salad with added macadamia nuts; piece of pizza

breakfast: coffee; toasted garlic bagel with tofu cream cheese, tomato, and red onion from Bergen Bagels

leftover wild rice salad; mac and cheese from DC’s Everlasting Life; cracker; Sheese

lunch from NY Dosas: Jaffna lunch (4 spiced pancakes with coconut chutney and dried chutney, served with a soy chicken wing with red sauce); Special Pondicherry (lentil/rice crepe with greens, potatoes, and coconut chutney); sambar soup

samples and scoops from Stōgo: bananas foster (soy-based); vanilla bean (coconut); soy latte (soy); mint chocolate chip (soy); creamsicle (coconut). Also, sample of a live coconut chocolate ball.

David Lynch signature blend coffee at IFC FilmCenter

dinner from Soy and Sake (thank you Honey!!!): miso soup; chicken, broccoli, and sweet potato tempura, with soy ginger sauce; volcano roll, Philadelphia roll, spicy California roll, spicy tuna roll, and spicy salmon roll with ginger, soy sauce, and wasabi; g sake

half a Dos Equis with lime (vegan according to Barnivore)