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

vegan chocolate chip scone from Whole Foods (vegan lab meeting option)

lunch: leftover orzo-chard-lentil soup; toast with Earth Balance

Nerds, Smarties, and coffee (thanks Eliana!)

dinner: Boca chicken patty; toast with Earth Balance; leftover orzo-chard-lentil soup; orange juice

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

lunch: leftover lentil-orzo-chard soup; multigrain toast with Earth Balance

dinner: mashed potatoes (red potatoes mashed with sauteed garlic, Earth Balance, soymilk, salt, and pepper); Field Roast Mexican chipotle vegan sausage; leftover orzo-chard-lentil soup; toast with Earth Balance; Harvey Wallbanger (orange juice plus vodka plus galliano)

last of the Mi-Del vanilla snaps

breakfast: cornmeal waffles (inaugurating the waffle iron I bought when you were here, Stacey!) with lime, cumin, and nutmeg; red eye (espresso in coffee) at Brooklyn Lyceum while watching NY marathon

(mix white flour, baking powder, baking soda, salt, yellow corn meal, and spices; add soymilk, canola oil, maple syrup, lime juice. for egg replacer: corn starch whisked with soymilk, then apple cider vinegar to curdle).

lunch at The V-Spot: tofu scramble with tempeh bacon, whole wheat toast, and homefries with ketchup and hot sauce

dinner: lentil, chard, and orzo soup (recipe from Vegan Planet, adding jalapeño peppers, hot sauce, apple cider vinegar, shiitake broth, Old Bay, and sage); multigrain toast with Earth Balance; Boca soy chicken patty; red wine (may not be vegan)

breakfast: toasted cranberry walnut bread with hummus

snacks: raisins; a banana

lunch: leftover drunken noodles; vegan cookie dough ice cream

snack: more ice cream

dinner at pho 14: vegetarian pho (it’s vegan)

breakfast: Health Valley Organic oat bran flakes cereal with soymilk; coffee

salted corn nuts

lunch: toasted everything bagel with Tofutti, tomato, and onion from A.R.E.A. Bagels

dinner/snacks at Julie’s Game Night: veganified rice and beans with olives (yum… her mom is going to teach me how to make this later..); Twizzlers; hummus (several varieties, including chipotle) with carrot sticks and pita; raspberries; pineapple; Heineken; rum with Pepsi

leftover Halloween Skittles

this day is sort of a blur (i’m not sure why). here are the foods i think i ate:

toasted cranberry rasin bread with hummus;  i think i had a banana; vegan cookie dough ice  cream (a gift from my housemate!); a taste of vegan turkey salad

snacks at the punk  rock flea market: vegan donut holes! an apple

dinner made with eva: drunken noodles (tomatoes, purple peppers, green peppers, carrots, onion garlic, rice noodles, tofu, soy sauce, sugar and vegan oyster sauce); more vegan cookie dough ice cream

drinks: budweiser:  great lakes elliot ness; flying dog dogtoberfest marzen (all vegan according to barnivore)

breakfast: Health Valley Organic oat bran flakes cereal with soymilk; espresso

lunch: leftover macaroni and “cheese” with chard

“dinner” from Five Guys: Cajun fries with ketchup; peanuts

a lowlife (Miller High Life and whiskey) plus a Yuengling at The Charleston; PBR at East River Bar

Spicy Sweet Chili Doritos; almonds; salted corn nuts

a very salty day.

breakfast: toasted cranberry walnut bread with earth balance

lunch: leftover black beans and mango with brown rice; celery with peanut butter; an apple

snacks: chai tea with french vanilla soy creamer; cashews

dinner: french fries, leftover brown rice with chili; chocolate

drink: a glass of merlot (joanna checked to make sure it was vegan)

breakfast: Health Valley Organic oat bran flakes cereal (dry.. out of soymilk); coffee

lunch: more leftover mac and “cheese” with chard

dinner: more leftover mac and “cheese” with chard; additional sauteed chard with maple syrup; Budweiser

Mi-Del vanilla snaps; Luna and Larry’s cappuccino coconut ice cream; sip of fancy beer we gave our housemate for her birthday (may not be vegan)

breakfast: coffee with french vanilla soy creamer; banana

lunch: leftover casserole from last night; leftover chili

snack: celery with peanut butter; an apple

samples at whole foods: general tso’s vegan chicken; carrots dipped in samples of genji spicy ginger miso dressing and regular ginger miso dressing

snack: rice crackers

dinner made by a housemate: mango black beans (she says the recipe is from one of the moosewood cookbooks and contains red onion, black beans, mango, ginger, cilantro, cumin, hot pepper and other vegan things)

dessert: dates; frozen so delicious cultured coconut milk raspberry yogurt (yum!!!!!!!!!!); cranberry walnut bread with melted earth balance; sleepytime tea…zzzzzzzzzzzz

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

lunch: leftover macaroni and “cheese” with chard; leftover fried plantains

dinner: more leftover mac and “cheese” with chard; raw chard on the side; Budweiser

leftover Halloween Skittles; Luna and Larry’s cappuccino coconut ice cream

breakfast: salty oatmeal; cashews; spiced chai tea with french vanilla soy creamer

lunch: lefotver chili mixed in with leftover whole wheat pasta and cheese sauce from veganomicon

snacks: chocolate bar; an apple; a taste of minute maid pomegranate blueberry juice (it tastes almost exactly like minute maid fruit punch)

dinner made by a housemate: vegan casserole (one layer of brown rice, one layer of sweet potato, one layer of blended cauliflower, one layer of blended chickpeas/tomato/garlic/ eggplant topped with vegan cheese sauce from veganomicon)

dessert: nature’s path organic mesa sunrise (flax, corn and amaranth) cereal; dates

breakfast: shredded wheat with soymilk; coffee

lunch: leftover coconut rice with leftover veggie stir fry

leftover Halloween candy: Skittles

dinner: vegan macaroni and cheese (to the recipe from Robin Robertson’s 1,000 Vegan Recipes I added a pack of tofu, a pack of Lightlife’s Smart Ground veggie crumbles, 2 minced chipotle peppers in adobo sauce, 4 cloves of garlic, and half of a huge bunch of swiss chard, chopped small. I basically just tossed all of this in, plus sauteed the garlic with the onion.); plantains fried in Earth Balance

breakfast: leftover quesadilla (yes, i know it’s gross to eat for breakfast) from busboys and poets; so delicious cultured coconut milk; spiced chai tea with french vanilla soy creamer

lunch: last of the quesadilla; leftover potato, tofu, broccoli and tomato stir fry; vegan treats cookie (compliments of vegan day)

dinner made by my housemate: pasta with tomato sauce, balsamic vinegar, tomatoes, tofu and spinach; pasta with leftover cheese sauce from veganomicon; pasta with earth balance and nutritional yeast (i ate a lot of pasta)

snack: i wanted frozen yogurt so my housemate bought me so delicious cultured coconut milk raspberry yogurt to freeze- not the same as frozen yogurt, but worth a shot.  i tasted it before freezing it to see if i like it- yum!

breakfast: toasted oat bread with Earth Balance; coffee

lunch: leftover roasted beets/potatoes/veggies; oat bread

more Halloween candy: Skittles, Swedish Fish, a dum-dum, Nerds

stuffed grape leaves

dinner: coconut rice, veggies (red bell pepper, mushroom, etc); Gulden Draak beer

beer at Union Hall

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

vegan candy while handing it to trick-or-treaters: Skittles, Sour Patch Kids, Swedish Fish, and Nerds

Dogfish Head Raison D’Etre; Smoked Porter

dinner: leftover couscous; roasted beets, green beans, celery, garlic, carrots, and red potatoes in olive oil with dill, thyme, tarragon, bay leaves, red pepper flakes, black pepper, and sea salt, with beet greens and fresh basil added towards the end (45 minutes at 400F for most the veggies, then 15 more minutes with the greens)

a bit of the homebrew while releasing air from the over-carbonated bottles

breakfast: so delicious cultured coconut milk; leftover chili

snacks/lunch: toasted tortilla with melted daiya cheese; roasted squash seeds; chocolate chips; toasted beer bread with hummus; oj; veggie booty

dinner: whole wheat pasta with earth balance and nutritional yeast

post halloween dinner: whole wheat pasta with the cheesy sauce from veganomicon

brunch: couscous+tofu+collards stir fry; rice crackers with Tofurkey Italian sausage and hickory-smoked cheddar-style spread by WayFare; coffee

stuffed grape leaves

Skittles

dinner from Lan Cafe (vegetarian Vietnamese restaurant; the waitress said everything is vegan): grilled lemongrass seitan on rice vermicelli with cucumber, shredded lettuce, fresh aromatic herbs, bean sprouts carrots, roasted peanuts, shallots; vegetarian ham & tofu sauteed with broccoli, mushroom, tomatoes, carrots, onion; BYOB Dogfish Head Raison D’Etre

breakfast: shredded wheat with soymilk; espresso

lunch: leftover fried wild rice and tempeh+green bean stir fry

iced gingerbread Clif bar

stuffed grape leaves

dinner from Chipotle: vegetarian burrito with cilantro rice, black beans, grilled veggies, corn+tomato salsas, guacamole, and lettuce

JOOSE, a shot of tequila with lime, part of a beer, and popcorn before and during The Room

breakfast: spiced chai tea with french vanilla soy creamer; leftover pumpkin bunt cake (yum)

lunch: leftover quinoa and asparagus with toasted almonds,red onions, pine nuts and parsley; seven spiced chai tea with french vanilla soy creamer

snack: cashews

dinner/drinks: budweiser (vegan- see company responses about vegan products); popcorn with braggs and nutritional yeast while watching the west wing

more dinner/ dessert: chocolate chip banana bread; kale, bean, chili with peanuts and raisins made by my housemate