brunch: swiss chard frittata; roasted beets and butternut squash; garlic “chips” (thinly sliced garlic tossed in olive oil, and curry and baked until crispy)
a gigantic hot chocolate at aroma cafe
dinner at golden harbor: jasmine tea; crispy tofu; garlic string beans with white rice and soy sauce; sesame red bean balls (very very sweet and greasy)
drinks at the blind pig: 5 beer tasting:
3) Young’s Double Chocolate Stout
4) Kusovice Imperial 12
5) i don’t remember
brunch: coffee; leftover Dao Palate (Thai fried rice; stir-fried flat noodle with chinese broccoli)
Lula’s chocolate obsession vegan ice cream
tomato, red onion, and Follow Your Heart mozzarella on rosemary-sesame saltine crackers
dinner from Pala: rapa (roasted yellow beets, ginger, red onions, mixed greens and daiya cheese); patatosa pizza (shaved potatoes, zucchini, rosemary, daiya cheese); funghi e salsiccia with gluten-free crust (veggie sausage, field mushrooms, daiya cheese, hot pepper); bufala negra; red wine (may not be vegan)
at The Living Room: Peak Organic Fall Summit ale (vegan according to Barnivore); sip of Michael’s whiskey; sip of Olivia’s gin and tonic
borscht (with no sour cream) and bread at Jonah’s favorite vegetarian deli
the beginning of an unhealthy day: smoothie (almond milk, orange juice, cranberries, mixed berries, celery); blood orange and clementine; marie biscuits (i.e. cookies) from zimbabwe; lays salt and vinegar chips; new belgium trippel beer beer with coriander
snacks while brewing my first beer: shipwrecked captain’s copper ale; the last of a huge bag of salt and vinegar chips; banana; hoegaarden; boulder beer never summer ale (vegan, but the person who responded seems like an ass);
dinner: nordic winter vegetable stew; vegetable stir fry; lentil soup; cripsen’s homebrew
breakfast: banana with peanut butter; peppermint tea with unsweetened vanilla soy milk
lunch with dan c. at levante’s: falafel with tomatoes, hummus, and flat bread (way too much bread)
dinner: steamed broccoli; vegan ravioli with tomato sauce; double stuff oreos; avocado with salt
multigrain cereal with soymilk; Gorilla coffee
lunch: Amy’s alphabet soup with rosemary-sesame saltines
dinner: Rising Moon Organics garlic and roasted veggies ravioli with marinara sauce; greens and carrots with goddess dressing; elderflower rum
Lula’s chocolate obsession vegan ice cream
breakfast: banana; throat tea with unsweetened vanilla soy milk; figs and dates
lunch: leftovers from everlasting life: pasta salad; garlic kale salad; seaweed salad; spicy tofu
snacks: cadbury cream egg; sweetarts; fig
dinner: a bite of tofu; steamed broccoli; vegan ravioli with tomato sauce; matzah with earth balance
coffee
lunch: Amy’s spicy chili with rosemary+sesame saltine crackers
avocado with balsamic vinegar and sea salt
dinner: Amy’s mattar tofu frozen dinner; carrot sticks; toast with Earth Balance
Lula’s chocolate obsession ice cream (chocolate ice cream with fudge chunks, chocolate chips, chocolate swirl)
breakfast: banana with peanut butter; peppermint tea with unsweetened vanilla soy milk; figs
lunch with andy and heather at zorba’s: french fries; fasolia plakee (White beans baked with onions, tomatoes, parsley and other herbs)
snacks: apple; leftover korean pancake
dinner and drinks with andy and heather at james hoban’s: french fries with old bay seasoning; fat tire beer
drink at madhatter:chocolate city beer
breakfast: everything bagel with tofu cream cheese, red onion, and tomato; Gorilla coffee
lunch: corn and poblano tamales
dinner from Kate’s Joint: onion rings with BBQ sauce; Fake Steak Au Poivre (crispy tofu topped with portobello mushrooms and au poivre sauce) with french fries and collards; Fettuccine Alfredo (tossed in non-dairy cream sauce, not-ham & green peas); beer
dessert #1 from Lula’s Sweet Apothecary: vegan brownie sundae (brownie, peanut butter chip ice cream, concord grape cheesecake ice cream, caramel, malt powder, coconut whip, cherry); taste of banana creme pie ice cream
vegan cannoli from John’s
breakfast: salty oatmeal; organic date; my first figs!; peppermint tea with unsweetened vanilla soy milk
lunch with juliana at everlasting life: pasta salad; garlic kale salad; seaweed salad; spicy tofu
flat ginger ale
dinner: pasta with roasted red pepper and artichoke tapenade; pasta with a coconut yogurt sumac sauce
breakfast: mini bagels with tofu cream cheese; espresso
lunch: leftover wild rice with string beans
dinner: fake chicken burger on Amy’s bread with tomato, greens, ketchup, mustard, and Calypso hot sauce; Sixpoint Nectar
breakfast: steamed unsweetened vanilla soy milk with chai tea; organic pink lady apple with peanut butter
lunch: quinoa with mustard baked tofu and salted avocado; leftover tofu and vegetable stir fry (seasoned tofu, zucchini, peas, carrots in tomato sauce) brown rice
snacks: orange; banana with peanut butter; another banana; vegan cadbury cream egg
drinks with andy at heritage india: budweiser: margarita; more beer; french fries
dinner: cereal with banana and almond milk
brunch: leftover Daiya pizza; soy latte
snacks at Jonah’s bday: Bedouin Tent food (kalamata olives; pita with hummus, lentil/bulgar salad); 21st Amendment Bitter American (vegan according to Barnivore)
dinner: tuscan white bean soup with rosemary crackers; rosemary Ines Rosales torta
at Pacific Standard trivia night: plain Ines Rosales torta; Uinta IPA (vegan according to Barnivore); Southern Tier Heavy Weizen (ditto); beer tasting round: Greenport Harbor Ale (ditto)
breakfast: zimbabwean rooibos tea; banana with peanut butter; organic dates
rayna’s birthday lunch: last of the leftover mac and cheese and country friend steak from soul veg smothered in roasted red pepper artichoke tapenade; rayna’s banana birthday cake with earth balance; strawberries
dinner: popcorn with za’atar seasoning and nutritional yeast; vanilla tea; “caramel ‘not’ corn” and a caramel from obsession confection disorder (thanks honey)
breakfast: toast on oat bread with Earth Balance and cherry jam; multigrain flakes with soymilk; coffee
my last vegan Cadbury-style egg :(
dinner: Pizza Plus with Daiya, mushrooms, and garlic; sauteed spinach with garlic
snacks during Grey Gardens viewing: root beer floats (with Luna and Larry’s vanilla island coconut ice cream); tortilla chips and salsa; red wine (may not be vegan); Lagunitas Little Sumpin’ (vegan according to Barnivore)
breakfast: blood orange; vanilla rooibos tea
breakfast II while working at the coop: chocolate raspberry muffin and a taste of baguette from le caprice; coffee
lunch: split pea spinach curry soup; vegan coconut yogurt with olive oil and sumac; raisins
snack: red pepper with thaini sauce (tahini, lemon juice, za’atar seasoning, sumac, salt and pepper)
dinner with eva: raw lacinato kale salad with roasted fennel, toasted sesame seeds, garlic, roasted beets tossed in a orange vinaigrette (fresh squeezed orange, red wine vinegar, lemon juice, olive oil, salt, and pepper); fried asian pancakes with onion, garlic, carrots, chayote, jalapeno pepper, and cilantro dipped in cilantro soy sauce (soy sauce, garlic, rice vinegar, and cilantro); beer
breakfast: coffee and toasted everything bagel with tofu cream cheese from Think
rosemary saltine crackers
lunch: sandwich on sprouted multigrain with Field Roast mushroom seitan, mustard, greens, and tomato
dinner from Meskerem Ethiopian Restaurant (thanks Rick!): injera bread with Miser Wat (split lentils with garlic, onions, olive oil and finished with berbere sauce), Shro Wat (ground and highly seasoned chickpeas finished with berbere sauce); Vegetable #1 (sauteed fresh string beans, carrots and onion); yellow split peas; sambosa (patty of lentils mixed with hot green pepper onions and garlic) served with jalapeño sauce; Brooklyn pennant ale; Lagunitas IPA
breakfast: coffee with unsweetened vanilla soy milk
lunch: quinoa with mustard baked tofu and avocado; leftover tofu/vegetable stir fry (seasoned tofu, zucchini, peas, carrots in tomato sauce)
snack: grapefruit; banana
dinner/drinks with joanna at mai tai: sapaorro; spring rolls
dinner 2: split pea soup spinach curry; a spoonful of vegan enchilada; popcorn with nutritional yeast and braggs; carmel (thanks honey!!!)
breakfast: flax flakes with soymilk; espresso
lunch: sandwich on toasted sprouted multigrain with Susie’s portobello seitan, tomato, greens, and mustard
dinner: wild rice with sauteed string beans; Dogfish Head Raison D’etre
breakfast: peppermint tea with unsweetened vanilla soy milk; banana
lunch: leftover Mexican lasagna with daiya cheese!, black beans, avocado, corn tortilla, refried kidney beans; safari berry just fruit
snacks: sweetarts and skittles!; soy nuts; pretzels
dinner: leftover mac and cheese from soul veg; tofu and vegetable stir fry (herb tofu, peas, carrots, zucchini in tomato sauce); carrot with hummus
dessert: blood orange
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