breakfast: blueberry clusters with soymilk; flax-parsley toast with Earth Balance; a bit of plain pasta; iced coffee from Oren’s Daily Roast

lunch: leftover red beans and wild rice

Lay’s classic potato chips

toast with leftover collards, Earth Balance, and nutritional yeast

dinner: leftover ful on bread; leftover red bean wild rice; bit of leftover pasta with marinara sauce; Nectar I.P.A. (may or may not be vegan)

blood orange sorbet from the place around the corner

breakfast: blueberry clusters cereal with soymilk; toast with Earth Balance; coffee

lunch: leftover ful with bread, carrot sticks, and extra parsley

dinner: lentil pasta (same recipe as posted before); sauteed collards; whiskey on the rocks

last bit of Luna and Larry’s cherry amaretto coconut ice cream

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

baked lentil chips with garlic hummus

Brooklyn Brewery Oktoberfest in the park (vegan according to Barnivore)

dinner: red beans and wild rice (saute garlic, red onion, red pepper flakes, and bay leaves in a bit of olive oil; add red beans; add a barbecue sauce made of ketchup, mustard, and vegan Worcestershire; add lemon, tarragon, and thyme; mix with cooked wild rice; stir in tomato paste and hot sauce to texture/taste, adding water if it gets too dry); collards sauteed with garlic, olive oil, sea salt, and maple syrup; basic biscuits (recipe here, on the Crisco website) with mushroom and “sausage” gravy (Saute 1/2 onion, 2-3 cloves garlic, and 6oz mushrooms in a dash of olive oil with tarragon, sage, and thyme; add 2c bouillon; separately make a roux of 1 T Earth Balance with 2 T flour, and add this to the gravy; simmer; separately saute Field Roast vegan sausage and add chunks of this to the gravy); whiskey on the rocks

licorice tea hot toddy (with agave instead of honey); Luna and Larry’s cherry amaretto coconut ice cream

breakfast: garlic bagel with earth balance

lunch: apple from the farmers market

dinner at eva’s: okra fritters topped with homemade applesauce; chili (okra, squash, garlic, onions, tomato, tvp, black beans, hot peppers) served over white rice

drinks: budweiser

breakfast: piece of toast with peanut butter; toasted everything bagel with tofu cream cheese and red onion from A.R.E.A. bagels

orange Gatorade

espresso

dinner: roti from Ali’s Roti Shop

a few fries with Calypso hot sauce

mango sorbet and Tofutti chocolate ice cream after rehearsal

breakfast: blueberry cluster cereal with soymilk; Gorilla iced coffee

lunch: peanut butter and jelly sandwich

orange-strawberry Gatorade

dinner: roti from Ali’s

JOOSE during and PBR after rehearsal

doubles from Ali’s

breakfast: peppermint tea with coconut creamer; peanuts

lunch: toasted sourdough bread with hummus, vegan “tuna” salad, lettuce, tomato, cucumber; corn on the cob

snack: chocolate cake

dinner: leftover “zucchini” pasta with fresh tomato sauce and cheezly cheese

drink: williamsburg alewerks washington porter (vegan- see company responses about vegan products)

breakfast: blueberry clusters cereal with soymilk; coffee

lunch: leftover wild rice soup

dinner: roti from Ali’s

breakfast: blueberry cluster cereal with soymilk; coffee

lunch: leftover wild rice soup; more cheddar biscuits from Babycakes

dinner: leftover chili with a bit of leftover sausage from the wild rice soup; graham crackers with peanut butter

JOOSE plus more graham crackers at rehearsal

coffee; Luna and Larry’s dark chocolate coconut ice cream

“breakfast” at 5:30 pm: toasted everything bagel with tofu cream cheese, tomato, and red onion from A.R.E.A. Bagels; banana

sea salt potato chips

dinner: chili from Jonah with rice, kidney beans, black beans, and vegetables, served with bread and hot sauce

dear friends,

as you probably know, i’m studying for my comprehensive exams–they’re coming up on september 10, and are a pretty big deal. because i’ve been spending hours every day staring at a computer, i’m starting to experience all kinds of crazy and slightly scary eye problems, and as a result of this, i’ve been severely limiting the amount of time spent on my computer. so i think i’ll have to catch up with all of you on the blog (as well as current events and my stories) after my exams end late next month–september 20, to be exact.

wish me luck, and i’ll see all of you on the other side!

xoxo

breakfast: shredded wheat with soymilk; coffee

lunch: jalapeño potato chips with leftover lentil soup and cucumber salad; Mexican Hot Chocolate Snickerdoodle cookie dough

green beans and green grapes

dinner: roti with channa, potatoes, pumpkin, and pepper from Ali’s

beer and french fries with ketchup and Calypso hot sauce at panyard

breakfast: shredded wheat with soymilk; soy cappuccino from Oren’s Daily Roast

lunch: a plum; whole wheat English muffins with scallion hummus and tomato slices; cranberry chocolate chunk cookie

Crazy Core Skittles

dinner: roti with soya fake meat, channa, potatos, and pepper from Ali’s Roti; espresso mixed with brandy (yum!)

breakfast: shredded wheat with soymilk; coffee

toast with Earth Balance; leftover raw kale salad; chunk of Follow Your Heart vegan nacho cheese

lunch: pasta with eggplant-vegetable-tomato sauce

piece of bread

dinner: peanut butter and jelly sandwich

french fries with Calypso hot sauce and ketchup at the panyard

breakfast: sesame bagel with earth balance; pretzels; coffee (black)

lunch: toasted sourdough bread with hummus, “tuna” salad, lettuce, heirloom tomato, vegan cheezly cheese; corn on the cob

snacks: leftover birthday cake; pretzels

dinner: chocolate, marshmallow, cashews

last of the blueberry-lemon muffins. oj.

salad with mixed greens, carrots, celery, pine nuts, dried cranberries, and simple balsamic dressing (balsamic, olive oil, salt, pepper, italian seasonings, stone ground mustard, water). bowl of rice chex and ricemilk with sugar on top.

i made ‘chicken’ noodle soup with frozen (and thawed) tofu (see recipe archive). eaten with crackers from tjs fancy cracker assortment.

brunch: shredded wheat with soymilk; espresso

dinner: tomato soup with soymilk; grilled “cheese” with multigrain bread, Follow Your Heart vegan nacho cheese, and Earth Balance; leftover raw kale salad with avocado and cherry tomatoes

Larry and Luna’s dark chocolate coconut ice cream

blueberry lemon muffins adapted from this recipe. i used half white ww flour and added the juice of one lemon as well as the zest, and then took out the cider vinegar. they turned out great. oj.

ginger lemonade from the kitchen sink–this place is great, they have a ton of vegan stuff. i want to go back when i’m hungry.

lunch picked up from the middle eastern bakery by my friend’s house: super hearty 7-grain pita with tons of seeds etc., roasted eggplant spread, very lemon-y potato soup.

more blueberry muffins and several mushrooms (these were the only foods i could grab as i was running out the door to see where the wild things are in the park)

part of an amy’s roasted vegetable no-cheese pizza; sweet potato chips; coconut vegan ice cream in coconut and vanilla flavors

espresso

brunch at Ali’s (Crown Heights, Brooklyn): roti with channa, potatoes, soya (fake meat), pumpkin puree, and pepper spice; doubles with chickpeas

I didn’t pick up the food, but the person who did asked and confirmed that no dairy or eggs (mentioning ghee and butter as examples) are used in any of the skins or vegetarian fillings. This is a relief, as I’ll probably be eating dinner here every day for the next two weeks.

Corona

dinner: Boca chicken patty on bread with lettuce and Follow Your Heart vegan nacho cheese; raw kale salad (kale massaged and marinated in olive oil with Bragg’s liquid aminos, nutritional yeast, avocado, cherry tomato, red onion, and garlic); pluot

Luna and Larry’s Dark Chocolate coconut ice cream; brandy

blueberry muffins (see subsequent post, whoops)

fresh cherries

pinto gallo (see recipe database) mixed with fresh greens

vegan potluck: sweet potato fries, very garlic-y mashed potatoes, my pinto gallo, lentil soup, homemade chocolate coconut ice cream with rum, served with marshmallow goo and homemade strawberry compote. there’s probably some other stuff i forgot as well.

drink at the whistler: gin and tonic