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

lunch: leftover beet burger on homemade bread with, lettuce, avocado, and hummus

snacks: kiwi (maybe my first kiwi ever); more vanilla chai tea with unsweetened vanilla soy milk; banana

dinner on the bus to ny: flour burrito with hummus, lettuce, carrots, celery, avocado, and a yellow pepper; smoked almonds

breakfast: vanilla chai tea with unsweetened vanilla soy milk

lunch: leftover beet burger on homemade bread with, lettuce and avocado; roasted asparagus and beets; avocado with salt

snacks: dates (yum!); red pepper, cucumber, and tomato tossed in tahini, za’atar, lemon juice, salt and pepper

dinner: fat tire amber ale; quinoa with black beans and mango; salad with avocado, cranberries, pumpkin seeds, and carrots tossed in homemade dressing; vegan gluten free brownie

breakfast: vanilla chai tea with unsweetened vanilla soy milk

lunch: leftover vegan curry with quinoa; toasted sourdough bread with lettuce and avocado

dinner: popcorn; cereal with sliced banana, almond and soy milk; pasta with tomato sauce, hot sauce, and nutritional yeast

breakfast: amaranth flakes with soymilk; espresso

lunch: sandwich on toasted multigrain with greens, avocado, mushroom seitan, hot sauce, mustard; avocado half with balsamic and salt

Vegan Treats chocolate chip sandwich cookie; chocolate soymilk

dinner: sauteed spinach with garlic; “wings” from Mae Wah with hot sauce (Earth Balance, Sriracha, Tabasco, cider vinegar); Amy’s roasted vegetable cheeseless pizza; Goose Island IPA (vegan according to Barnivore)

breakfast: vanilla chai tea with unsweetened vanilla almond milk; banana

lunch: leftovers from McCurdy’s Junction House- acorn squash cornucopia (roasted acorn squash filled with a stuff of barley, apples, dried cranberries, walnut & sage. drizzled with maple syrup and served with sliced roasted beets

snacks: vanilla chia tea with unsweetened vanilla soy milk (much better than the almond milk); an orange

breakfast: amaranth flakes with soymilk; espresso

lunch: sandwich on sprouted multigrain with greens, mushroom seitan, mustard, and hot sauce

s’mores Luna bar; chocolate soy milk

dinner: Amy’s rice and bean soup with saltines and mushroom seitan; bite of Indrani’s Vegan Treats brownie

late night snack: leftover spaghetti with fake-meat sauce; leftover spinach; lime and chili cashews

breakfast: banana; coffee with unsweetened vanilla almond milk; smoked almonds

lunch with rachael at thaiphoon:ka pow jae (string beans, zucchini, mushrooms, deep fried tofu stir fried with grounded fresh peppers, garlic, and basil leaves over rice- specify no fish and oyster sauce)

more smoked almonds (maybe 10 servings..how gross is that? each serving has 15 grams of fat)

dinner: a few pieces of maple mustard tempeh with kale; gluten free vegan brownie

breakfast: amaranth flakes with soymilk; coffee

toast with Earth Balance

lime chili cashews; strawberry licorice

March Madness: french fries with ketchup at generic sports bar

dinner during Pacific Standard trivia: spaghetti with Michael’s fake-meat sauce; sauteed spinach with garlic; beers/tastings: Peak Organic King Crimson (vegan according to Barnivore); Sierra Nevada Ruthless Rye (vegan according to Barnivore); Full Sail Amber (beer-tasting round… vegan according to Barnivore)

brunch: tofu scramble; pumpernickel toast with Earth Balance; avocado; coffee

leftover Daiya pizza; chili lime cashews; chocolate-covered corn nuts

at Rosalie’s Starch Madness party: gnocchi (vegan pierogi alternative) with applesauce; campfire vegan marshmallows; champagne (may not be vegan); Lagunitas IPA (vegan according to Barnivore); Budweiser (vegan according to Barnivore); Sixpoint (vegan according to Barnivore)

chocolate soymilk

breakfast: amaranth flakes with soymilk; espresso

lunch from NY Dosas: roti curry (served with salad, coconut chutney, sambar soup)

avocado; lime chili cashews

dinner from Pizza Plus: sauteed spinach; pizza with Daiya and garlic

breakfast: coffee with unsweetened vanilla almond milk; leftovers from julian’s: homemade kielbasa and home fries; date; peppermint tea

lunch: rye bread with avocado and salt; last of my vegan “cadbury cream eggs” made by vegan sweets; banana with peanut butter

dinner and drinks while watching the final episodes of the west wing: homemade sushi with avocado, carrots, pickled ginger, and tahini dipped in soy sauce; kale and mustard maple tempeh; popcorn with nutritional yeast and braggs liquid aminos; fat tire amber ale

breakfast: amaranth flakes with soymilk; espresso

lunch: leftovers from Dao Palate

s’mores Luna bar

celebratory Vegan Treats brownies; champagne and red wine (may not be vegan); thanks Des and Miyeko!

dinner from Mamoun’s: falafel sandwich; grape leaves

breakfast: orange spiced tea

goodbye lunch for an intern at thai chef: drunken noodles with tofu (be sure to specify no fish and oyster sauce. their curry is pre-made and is not vegan- it is made with fish sauce).

dinner: tofu vegetable stir fry with mustard and tamari; matzah with earth balance; a taste of an eggplant chickpea dish my house made and a red lentil and tomato dish; fat tire

breakfast: Crispix with soymilk; espresso

lunch: sandwich on sprouted multigrain with mushroom seitan, arugula, hot sauce, and ketchup

dinner: sauteed bok choy; Tofurky Daiya pizza with added fake hamburger meat

breakfast: strawberries

lunch: tofu vegetable stir fry with mustard and tamari; leftovers from McCurdy’s Junction House: vegan potato salad; acorn squash cornucopia (roasted acorn squash filled with a stuff of barley, apples, dried cranberries, walnut & sage. drizzled with maple syrup and served with sliced roasted beets

snacks: coffee with unsweetened vanilla almond milk; cvs asian blend trail mix (rice crackers, wasabi peas, sesame sticks, peanuts, cashews and almonds); a spoonful of pudding

dinner at amsterdam falafel with hanna: falafel pocket with a lot of toppings; fries

breakfast: Crispix with soymilk; espresso

lunch: sandwich on sprouted multigrain with mushroom seitan, arugula, avocado, mustard, and hot sauce; avocado half with sea salt, hot sauce, and balsamic vinegar

chocolate soy milk

dinner from Dao Palate: watercress and soy cheese wontons; vegan barbecue spare ribs; miso soup; stir-fried flat noodles with Chinese broccoli; sauteed shredded tofu with bean sprouts and peppers

Veuve Clicquot champagne (vegan according to Barnivore)

breakfast: organic echinacea tea; banana with peanut butter; apple (thanks hanna!)

lunch: leftover vegetable chickpea curry with quinoa

snacks: soy latte; pretzels; a few bites of tofu vegetable stir fry with mustard and tamari; a spoonful of vegan chili; a few spoonfuls of vegan pudding

dinner at kcdc’s Moroccan cooking class: vegetarian tagine with homemade couscous; leffe;  fat tire

breakfast: amaranth flakes with blueberries and vanilla coconut-based yogurt; Oren’s coffee

lunch: susie’s portobello seitan on sprouted multigrain with arugula, hot sauce, and ketchup

s’mores Luna bar; more blueberries

chocolate-covered corn nuts

dinner: Tofurky-brand Daiya cheese pizza; sauteed collards with garlic and olive oil; Bear Republic Racer 5 IPA

thai lime chili cashews from Trader Joe’s; strawberry licorice

breakfast on the plane back to dc: sesame bagel with hummus (thanks mom!); tea; coffee with vanilla almond milk

lunch:leftover homefries and vegan kielbasa from julian’s;  leftover vegetable chickpea curry with quinoa; apple

dinner with hanna at zenebech: vegetarian platter (it’s not as good as it used to be)

breakfast: blueberries; peach soy yogurt; amaranth flakes; dried mango

soy latte

lunch from Chipotle: vegetarian burrito (flour tortilla, black beans, brown cilantro rice, tomato salsa, corn salsa, hot salsa, lettuce, guacamole)

chocolate noir sorbet, spiced chocolate sorbet, and grapefruit sorbet from Pitango Gelato (servers said all the sorbets are vegan)

snacks on Bolt bus: vegan sprinkle cookie; hot and spicy Primal Strip; black sesame soy sauce rice crackers