breakfast: coconut yogurt (by So Delicious); toast on homemade sundried tomato bread with Earth Balance and a bit of Chive Tofutti cream cheese; coffee

lunch: peanut butter and jelly sandwich

salt and vinegar chips; an avocado

dinner: take-out from Lin’s Garden: Ma Po tofu (soft tofu with peas and carrots) and sauteed string beans with brown rice; Harvey Wallbanger (orange juice with vodka and galliano)

breakfast: shredded wheat with soymilk; coffee

lunch: leftover stuffing

half an avocado; last bite of chocolate chip cookies

dinner: leftover stuffing; roasted chickpeas with garlic and za’atar seasoning; toasted sun-dried tomato bread with Earth Balance and za’atar seasoning; Vermont White Ale

breakfast: toasted sun-dried tomato bread with Earth Balance; coffee

lunch: leftover tofu on sun-dried tomato bread with mustard; chocolate chip cookies

more toast with Earth Balance; more chocolate chip cookies

dinner: trial run of stuffing (recipe will be posted on Thanksgiving); Field Roast vegetarian Italian sausage; raw kale salad with avocado; Vermont White Ale

breakfast: oatmeal; dried apricots; espresso

lunch: peanut butter and jelly sandwiches

snacks during Park Slope Co-op orientation: Newman’s chocolate sandwich cookies; potato chips; carrots with hummus

dinner: Campbell’s tomato soup made with soymilk; open-faced sandwiches on homemade bread (recipe from Vegan Planet, adding sundried tomato, sesame seeds, and herbs incl. rosemary, tarragon, thyme) with mustard, baked tofu (baked in a marinade of mustard, white balsamic vinegar, Bragg’s, olive oil, red pepper flakes, and Sriracha), and avocado

homemade chocolate chip cookies; Nectar Ale IPA

brunch while watching Bullitt, which was awesome: toasted everything bagel (from Brownstone Bagels) with Tofutti chive and herb cream cheese, tomato, and red onion; orange juice; espresso

portion of a chocolate whoopie pie that was handed out as a free sample at V-Spot

dinner: leftover pasta and Field Roast loaf with vodka sauce; leftover sweet potato and black bean mash

empanadas that were handed out for free from V-Spot

breakfast: shredded wheat with soymilk; coffee

parts of Oreo and Peanut Butter Bomb brownies made by Vegan Treats to celebrate Julie’s birthday

lunch: leftover tomato couscous with roasted beets/turnips/chickpeas

Skittles break!

portion of a black bean sweet potato enchilada

dinner: pasta with vodka sauce (marinara+vodka+mimicream+vegan parmesan); sauteed spinach with garlic, olive oil, and sea salt; portion of a Field Roast quarter loaf (eh. I like their vegan sausage more); Harvey Wallbanger (orange juice plus vodka plus galliano); plain orange juice

breakfast: shredded wheat with soymilk; coffee

lunch from NY Dosas food cart: special pondicherry (lentil crepe filled with potatoes and veggies), served with sambar soup and coconut chutney

Trader Joe nutty wafers; Smarties

BBQ Pringles

dinner: roasted beets, turnips, red onions, garlic, and chickpeas in olive oil with salt and pepper; tomato-flavored couscous (first sauteed 1c couscous in Earth Balance with berbere spice blend, salt, and pepper, then added 2c water); Hitachino Nest XH (may not be vegan)

breakfast: stress relief kava tea wtih french vanilla soy creamer; almonds; cashews

lunch: leftover green bean and almond stir fry over brown rice; frozen mixed vegetables

snacks: the last of the chocolate cake; carrots; raisins; more tea; Dr-Cow blue-green cashew cheese (ok, i officially have a snacking problem)

dinner: miso soup with broccoli; tortilla with follow your heart vegan cheese; tortilla with tofutti cream cheese; sweet tarts; chocolate chips

pre-breakfast: remaining WayFare hickory-smoked vegan cheddar spread with table water crackers

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

lunch: pita with Sabra Supremely Spicy hummus and cucumber; Trader Joe nutty wafers from Eliana

champagne (may not be vegan) to celebrate the end of the chaotic experiment I’ve been working on since last December!

shot of vodka (also to celebrate!)

dinner at V-Spot (also to celebrate!): (all shared:) deep-fried tofu with peanut sauce appetizer; club avocado tempeh BLT, served with side salad; french fries with ketchup; Bandeja Paisa (sautéed seitan steak in onions, chorizo, brown rice, black beans, crepa con queso, plantains, and avocado); brownie with hot fudge, white frosting drizzle, and butter pecan vegan ice cream; Brooklyn Brewery I.P.A. (vegan according to Barnivore)

breakfast: coffee with french vanilla soy creamer; banana; cashews; kava stress relief tea with french vanilla soy creamer

lunch: jerk tofu patty from d’ital shak in ny; salads from whole foods: hearts of palm with to tomatoes and asparagus; spicy peanut pasta; orzo salad

snacks: carrots; leftover chocolate cake; raisins

dinner: pizza toast (beer bread toasted with sauce and follow your heart mozzarella cheese); green bean and almond stir fry over brown rice (toasted almonds; green beans cooked in olive oil, garlic, balsamic vinegar)

breakfast: coffee; shredded wheat with soymilk

lunch: pita with Sabra Supremely Spicy hummus and cucumber; table water crackers with WayFare hickory-smoked cheddar spread

Dr-Cow’s blue-green cashew cheese with table water crackers

dinner: soy cheese pizza from Pizza Plus; coleslaw (Vegenaise, vegan Worcestershire, mustard, dill, pepper); homebrew

breakfast: coffee with french vanilla soy creamer

lunch: leftover enchilada casserole; leftover chocolate cake from my boss’s mom

snacks: banana; an apple; more chocolate cake

dinner: lots and lots of popcorn with nutritional yeast, braggs liquid aminos and kelp

coffee from Oren’s Daily Roast

lunch: pita with Sabra Supremely Spicy hummus and tomato

Tropical Skittles

dinner: curry (1 small can of curry paste plus 1 can coconut milk) with red onion, green cabbage, and sesame tofu (tofu fried in sesame oil with black sesame seeds) over brown rice (rice cooked with bay leaves); Tecate

I love the contrast in post length between Stacey being here and Stacey not being here. I miss you already, Stacey!

breakfast: soy latte

lunch: roasted asparagus, beets and potatoes (made by my housemate); a ridiculous amount of stacy’s pita chips

snacks: kava stress relief tea with french vanilla soy creamer; almonds; leftover chicken piece from red bamboo (umm…how do i have this in my bag? and how gross is it that i ate it)

dinner: cashews; almonds; more stacy’s pita chips (i didn’t learn my lesson- i finished the bag); enchilada casserole made by on of my housemates

soy latte

brunch?: saag paneer with brown rice (recipe, including homemade vegan paneer cheese, from Veganize It, Don’t Criticize It); Tecate

green tea coconut+nut-based ice cream (1.75c coconut: 1.25c nut-based MimicCreme in lieu of soy; otherwise followed the recipe from The Vegan Scoop)

dinner/snacks from D’Ital Shak (all-vegan, 24-hour): jerk tofu patty; fake BBQ pork/chicken/?; cheesy potato pie; fried rice

leftover saag paneer; more green tea coconut+nut-based ice cream; Stacey’s raw kale salad

soy latte

brunch at kate’s joint: onion rings with Cajun bean dip; black coffee plus coffee with soy milk; vegan Bloody Mary; vegan cinnamon french toast topped with caramelized apples; sweet potato hash (yams topped with collards, fakin’ bacon, vegan cheddar cheese, and tofu scramble)

cookies ‘n’ cream cashew-based ice cream in a sugar cone (plus tastes of coffee and cinnamon ice creams) from Lula’s Sweet Apothecary

dinner at John’s of 12th St, ordered off their vegan menu option (view): bruschetta (grilled garlic bread with avocado, basil and tomatoes); vegan garlic bread; Seitan Alla Rosa (amazing seitan with artichokes and fire-roasted peppers in marsala wine mushroom sauce), served with spaghetti with marinara sauce; tomato, spinach and tofu ravioli in fresh tomato basil sauce

leftover beers from last night’s tasting: harpoon grateful harvest cranberry ale (vegan according to their website); Smuttynose Robust Porter (vegan according to Barnivore); Rouge Shakespeare Oatmeal Stout (vegan according toe Barnivore); Crispin light hard apple cider (vegan according to Barnivore) mixed with Lindemans peche “peach” lambic (vegan according to Barnivore); Tecate

rest of the peanut butter bomb by Vegan Treats; Jokerz Buccaneer all natural candy bar (tastes like a 3 Musketeers bar, my favorite candy before I was vegan… thank you Stacey!)

coffee

breakfast from A.R.E.A. bagels: Honey and I shared an everything bagel with scallion tofu cream cheese, onion and tomato

lunch at Red Bamboo: pineapple seafood fried rice (soy fish, scallops, crab, shrimp, red and yellow peppers and white rice); creole soul chicken (panko-breaded soy chicken with rosemary and Cajun seasoning served with sweet corn mashed potatoes, steamed carrots, yellow squash, zucchini, and mushroom gravy)

dessert at Lula’s Sweet Apothecary: an ice cream sundae – 1 scoop of earth worm (chocolate cashew-based ice cream, with crumbled cookies and gummy worms), 1 scoop of soft serve cake batter ice cream (soy-based), hot fudge, coconut whipped cream, and extra gummy worms

snack: a taste of a peanut butter bomb by Vegan Treats (we bought it at Atlas Cafe)

Dr-Cow blue-green cashew cheese and WayFare hickory-smoked cheddar spread with Carr’s table water crackers; a regretted bite of perhaps stale Ryvita sesame rye crackers

dinner: green tea soba noodles (that have been in my cabinet for like a year, anticipating making them with Stacey) with soy sauce, wasabi, and scallions; miso soup (same recipe as before but with just 1/4 the bouillon concentration on the box, more dried shiitakes, and only 5T instead of 6T of miso); bok choy with red pepper flakes, sesame oil, salt, and pepper

beer tasting! Smuttynose Robust Porter (vegan according to barnivore); Peak Organic Maple Oat Ale (vegan- see company responses about vegan products); Harpoon Grateful Harvest Cranberry Ale (vegan according to their website); Crispin Light Hard Cider (vegan according to barnivore); Dogfish Head Saison deu Buff (Parsley, Sage, Rosemary, & Thyme) (vegan- see company responses about vegan products); Rogue Shakespeare Oatmeal Stout (vegan according toe barnivore); Lindeman’s Peche (Peach) Lambic (vegan according to barnivore); our homebrew lambic (vegan!)

breakfast: Health Valley Organic golden flax cereal with soymilk; coffee

lunch: leftover orzo-chard-lentil soup

whiskey at The Continental to celebrate the last stamps

dinner during Puppet Playlist at The Tank: potato and pea shoot sandwich (delivered); Brooklyn Brewery Pilsner (vegan according to Barnivore)

breakfast: Health Valley Organic golden flax cereal with soymilk; coffee

lunch: leftover orzo-chard-lentil soup; Cajun fries and peanuts from Five Guys

vegan chocolate cake/bread from the Union Square Farmers’ Market (thanks Miyeko!)

dinner: Field Roast chipotle soy sausage; leftover orzo-chard-lentil soup; orange juice

did not eat the piece of toast that almost caught on fire and set off the fire alarm

breakfast: a banana; soy latte; almonds

lunch: leftover garden blend burrito from chipotle

snacks: chocolate cake made by my boss’s mom!; raisins; almonds

dinner made by one of my housemates and me: kale salad and pizza

dessert: beer toast with sauce and melted follow your heart cheese; beer toast with “turkey” salad