breakfast: oat rice cereal with soymilk; espresso

lunch: sandwich on sprouted multigrain with Susie’s seitan, tomato, arugula, avocado, mustard, and hot sauce; crunchy breadsticks

leftover pasta with marinara

dinner: burrito with leftover refried beans, chili, tomato, minced red onion, Daiya cheddar, avocado, cilantro, and lime; 21st Amendment brew free or die IPA (vegan according to Barnivore)

last of Obsessive Confection Disorder’s Caramel ‘Not’ Corn; Lula’s Sweet Apothecary‘s peanut butter caramel fudge ice cream

breakfast: vanilla chai tea with unsweetened vanilla soy milk; soy and corn nuts

lunch: quinoa and spiced lentils with apples, nutritional yeast, and spinach from the enchanted broccoli forest

dinner: leftover salad with coop lettuce, green peppers, cucumbers, sauteed tofu with soy sauce and balsamic vinegar with a mustard dressing; rye toast with peanut butter; Jamaican spiced butternut squash and black beans; kale soup with potatoes and carrots; sweet potato fries with ketchup

breakfast: mini bagels with tofu cream cheese; espresso

lunch: avocado half with balsamic vinegar, sea salt, and hot sauce; sandwich on sprouted multigrain with susie’s seitan, tomato, arugula, and hot sauce

dinner: burritos (flour tortilla; vegan refried beans; sauteed red onion, garlic and chipotle vegan sausage; Daiya vegan cheddar cheese; guacamole (lime, avocado, sea salt, tomato); Calypso hot sauce); 21st Amendment brew free or die IPA (vegan according to Barnivore)

breakfast: pink lady apple; vanilla chai tea with unsweetened vanilla soy milk; fig

lunch: quinoa and spiced lentils with apples, nutritional yeast, and spinach from the enchanted broccoli forest; leftover salad with coop lettuce, green peppers, cucumbers, sauteed tofu with soy sauce and balsamic vinegar  with a mustard dressing; another fig

dinner: sweet potato soup with leftover quinoa, roasted beets and chickpeas; leftover beer bread (yum!) with earth balance

dessert with adi:purely decadent cookie dough ice cream

brunch: tofu scramble (thanks Michael!); toast with Earth Balance; coffee

chocolate-covered corn nuts; Thai-roasted cashews; and Dr. Cow’s vegan cheese with rice crackers; home-brewed lambic

dinner: pasta with sauce (tomato sauce with vodka and soymilk); sauteed spinach with garlic; 21st Amendment brew free or die IPA (vegan according to Barnivore)

Obsessive Confection Disorder’s Caramel ‘Not’ Corn

breakfast: kix cereal with almond milk; home fries with ketchup

lunch:roasted beets and chickpeas with quinoa and hummus; chocolate chips; quinoa and spiced lentils with apples and spinach from the enchanted broccoli forest

a few spoonfuls of sweet potato bisque made from a 4.6 lb organic sweet potato (It’s about double the length of my head); “caramel ‘not’ corn” and a caramel  from obsession confection disorder (thanks honey); carrots that survived the winter in my garden (they may have been the sweetest carrots I have ever had)

coop potluck dinner: salad with coop lettuce, green peppers, cucumbers, sauteed tofu with soy sauce and balsamic vinegar  with a mustard dressing; tacos with very spicy mushrooms, cilantro, and red onion in vinegar; chocolate; sierra nevada

brunch: soy latte; toasted everything bagel with tofu cream cheese, tomato, and red onion

leftover succotash; leftover brown rice with tofu vegetable curry

dinner at Julie’s: chips and carrot sticks with salsa and guacamole; chili with Daiya cheddar; olive bread; black bean and vegetable salad; some bock with a monk on it (may not be vegan); Ciao Bello blackberry cabernet sorbet; vegan chocolate chip oatmeal cookies

breakfast: beer bread with avocado and salt; blueberry coconut yogurt

lunch with dan and his relatives: vegan “chicken sandwiches” with baked smoked tofu, parsley, celery, cranberries, vegenaise, salt and pepper with toasted rye bread; lemonade; vegan blueberry pie

dinner: organic gala apple; roasted chickpeas, beats, and quinoa with hummus; beer bread with avocado and salt; bell’s pale ale; guacamole with hummus chips

can’t remember the beginning of this day…

dinner: succotash (minced onion, garlic, and jalapeño; lima beans; corn; chipotle vegan sausage; Old Bay seasoning; Earth Balance) with toast; crackers (rosemary-sesame saltines and rice crackers) with vegan terrine, Dr. Cow cheese, and pea shoots; leftover Bogota salad

breakfast: everything bagel with spinach artichoke hummus; green tea with unsweetened vanilla soy milk

lunch: leftover sweet potato bisque with fancy bread;  leftover split peas with squash, collard greens, green beans, and red pepper over brown rice; clementine; figs; dates

dinner and drinks at darnell’s bar: a free fancy drink with vodka, orange juice, peach schnapps, pineapple juice, etc.; cabbage and collard greens (yum)

dinner 2: quinoa and spiced lentils with apples and spinach from the enchanted broccoli forest; matzah with earth balance

have you guys seen this?? i would totally eat it. or would i? it would be so weird! also it’s funny how much of my serious news comes from the onion american voices.

also maybe you already know this, but watch out for heart-healthy tropicana orange juice. i happened to be reading the ingredients because i wanted to see what kind of vitamin C and B i was getting (i have a cold) and i saw that it contains 3 kinds of fish! gross

coffee

lunch at Bogota: Lentejas (Colombian style lentil soup; potato, carrots, peppers & cilantro); sides of: black beans, yellow rice, maduros, and tostones; part of Pom Palm salad (hearts of palm, pomegranate, avocado, mango, watercress, cilantro dressing) and Avocado & Watercress salad (red onion, tomato, cucumber, root vegetable strips, garlic dressing); margarita

dinner: Amy’s roasted vegetable pizza; sauteed spinach with garlic

breakfast with dan: soy chai latte at qualia coffee

lunch: split peas with squash, collard greens, green beans, and red pepper over brown rice; banana with peanut butter; clementine

snacks: oreos (again!); pretzels and hummus

dinner with dan at people’s noodle bar:

Hi Stacey,

We do have a vegan option with buckwheat noodles, 3 mushrooms in mushroom broth.

Peter

dan’s maple and elderflower rum!!!!

drinks at meridian pint: Lagunitas Doppel weizen; allagash four; new belgium lips of faith (I hope it’s vegan, all of their beers listed on barnivore are vegan. I’m going to email them).

drinks at wonderland: pbr; genesee cream ale

pasta with nutritional yeast, earth balance, and hot sauce

breakfast: multigrain flakes with soymilk; Gorilla coffee

lunch: sandwich on toasted multigrain with Susie’s portobello garlic seitan, pea shoots, tomato, mustard, and hot sauce

banana

dinner: leftover vegetable and tofu curry with udon and with rice; Dos Equis (uh oh, NOT vegan… in December, Barnivore’s latest response said it was, but a response from January says it’s not vegan)

Lula’s vegan vanilla ice cream with chocolate fudge and raspberry swirls

breakfast: pink lady apple; peppermint tea with unsweetened vanilla soy milk

lunch: trail mix (cashews, raisins, almonds, peanuts); oreos (a lot of them); banana with peanut butter

dinner: leftover mock duck curry over white rice from siam terrace

drinks with dan at the raven and the getaway: magic hat #9, PBR, DC Brau

breakfast: multigrain flakes with soymilk; espresso

lunch: sandwich on sprouted multigrain with tomato, pea shoots, mushroom+garlic seitan, and mustard; avocado with sea salt, balsamic vinegar, and hot sauce

banana

dinner from Tiengarden: steamed vegetable buns; lotus leaf sticky rice wrap; satay udon with soy slices (plus mushrooms, broccoli, bell peppers, curry peanut sauce); basil bean curd (bean curd, mushrooms, broccoli, tomatoes, basil sauce, served with purple rice)

spoonful of Lula’s raspberry chocolate fudge cashew-based ice cream

breakfast: banana; oj

lunch: leftover garlic sting, crispy tofu, and a bite of sesame ball  from golden harbor; oreos

a fig

dinner: pasta with green peppers, eggplant, tofu, broccoli, and mushrooms tossed in an eggplant tomato sauce with nutritional yeast

breakfast: toasted everything bagel with tofu cream cheese and sprouts from Think; espresso

lunch: Amy’s Tuscan bean and rice soup with rosemary+sesame saltines

spirulina energy bites; dark chocolate

dinner: more green curry with additions (spinach, tofu stir fried in sesame oil with black sesame seeds, sweet white corn, more coconut milk) over udon noodles

breakfast: smoothie with mixed fruit, cranberries, flax milk, orange juice, kale, celery, and a banana; marie zimbabwean biscuits; rooibos tea ;roasted beets and butternut squash

lunch: dark horse black ale; dark horse buffo brown ale; equal exchange chocolate with espresso bean; kale chips with nutritional yeast, soy sauce, salt and pepper; sweet potato bisque with flax milk

dinner at siam terrace: seaweed salad; mock duck curry; veganized version of Pad Thai Woon Sen (no egg, no fish and oyster sauce. they have a mushroom sauce that can be used instead)

drink at crane alley:  Flossmoor station black wolf schwarz

more chocolate

–> Response from Flossmoor Station Brewer:

Hi Stacey,

Our beers are totally vegan. I’m a vegetarian myself and my wife is a vegan as well, and I know just what you’re looking for in regards to fining agents.

We don’t use any finings or filter anything, simply just grains, hops and water!

Cheers!
Nick

brunch: toast on sprouted multigrain with Earth Balance; coffee; spinach-artichoke ravioli with marinara sauce

marcona almonds; almond sea salt chocolate; Follow Your Heart vegan mozzarella

dinner: white basmati rice with green vegetable curry (green curry paste, coconut milk, red and green bell peppers, garlic, carrot)

at Pacific Standard trivia night: partial beers: Ithaca Ground Break (vegan according to Barnivore), Bear Republic Clobberskull (uh oh, seems like it’s not vegan, assuming Barnivore lists the most recent update first), Speakeasy Payback Porter (vegan according to Barnivore); beer-tasting round: Weyerbacher Verboten (vegan according to Barnivore)

sprouted multigrain toast with Earth Balance, cherry jam, leftover green curry