breakfast: blueberry coconut yogurt; Oren’s coffee
lunch: sandwich on toasted sprouted multigrain with Susie’s portobello seitan, tomato, greens, and mustard; edamame and corn salad
dinner: leftover mac and “cheese”; toast with Earth Balance and cherry jam; fried plantain; sauteed garden carrots
vegan Cadbury-style creme egg
breakfast: organic pink lady apple; peppermint tea
lunch: leftover Mexican lasagna with daiya cheese!, black beans, avocado, corn tortilla, refried kidney beans; country fried steak from soul veg
snacks: peppermint tea with unsweetened vanilla soy milk; orange slices; cashews and almonds; another pink lady apple; vegan cadbury cream egg
dinner: quinoa with acorn squash and black beans seasoned with coconut butter (amazing), curry, cumin, and salt; carrots with sabra hummus
dessert: hummus chips with hummus; Madagascar vanilla roobios tea
breakfast: vanilla coconut yogurt; flax flakes; coffee
lunch: sandwich on toasted sprouted multigrain with avocado, Susie’s portobello seitan, tomato, greens, and mustard
chocolate-dusted almonds
dinner: mac and cheese (quinoa pasta, Daiya pepperjack shreds, soymilk, Earth Balance, nutritional yeast, black pepper, paprika); leftover Dao Palate vegetables and seitan
breakfast: organic pink lady apple; coffee with unsweetened vanilla soy milk
lunch: broccoli; mediterranean black bean quinoa burgers with red onion basil aioli and avocado wrapped in lettuce; mustard baked tofu (see recipe archive)
snacks: trail mix (almonds, cashews, dried pineapple, dried cranberries); peppermint tea with unsweetened vanilla soy milk;
dinner: broccoli with crazy jane’s mixed up salt; mac and cheese and country fried steak from soul veg
tu bishvat celebration: orange slices; pomegranate seeds; avocado; dates; apple; chocolate; grape jucie
breakfast: flax flakes with soymilk; espresso; mini bagel with tofu cream cheese at lab meeting
lunch: half an avocado with balsamic and sea salt; sandwich on sprouted multigrain with avocado, tomato, greens, mustard, and Susie’s portobello seitan
clementine
dinner: kale salad (kale, tomato, nutritional yeast, Bragg’s liquid aminos, olive oil); quinoa pasta with fire-roasted tomato sauce; Cascazilla (vegan according to Barnivore)
vegan Cadbury-style creme egg
breakfast: onion bread toast with Earth Balance and cherry jam; soy latte
lunch: leftovers from Dao Palate (Thai fried rice and pad thai)
vegan Cadbury-style creme egg
dinner at Geracis: stuffed cremini mushrooms; pasta with almond tomato sauce; kidney bean meatballs; vegan brownies (all recipes from Veganomicon); Dogfish Head Immort Ale (may not be vegan); red wine (may not be vegan)
brunch: date; raisins; biscuits; mexican lasagna (layered corn tortillas, daiya vegan cheese, kidney and black beans with guacamole)
vegan cadbury cream egg; slices of flax bread and homemade pumpkin bread with earth balance
dinner: mediterranean black bean quinoa burgers with red onion basil aioli, lettuce and tomato; mustard baked tofu (see recipe archive); broccoli; vanilla tea
breakfast: toasted everything bagel with tofutti cream cheese, tomato, and red onion; Gorilla coffee
lunch: veggie roti roll with potatoes from NY Dosas; Think espresso
dinner with parents from Dao Palate: Thai fried rice, basil soy protein with vegetables, brown rice, pad thai; Dogfish Head Raison D’être
Ithaca Cascazilla (vegan according to Barnivore); curry cashews; bite of leftover fried yucca
vegan Cadbury-style egg from Queenbalch on Etsy
breakfast: liquorice peppermint tea; cheerios with almond milk; orange
lunch: leftover vegetable soup; orange; date pieces in flour
dinner at adi and dan’s: blood orange gin sparkler (yum!); pan friend giant lima beans and kale (based on the linked recipe); raw tuscan kale salad (based on the link recipe); a lot of beer
a bite of my housemate’s mexican lasagna (layered corn tortillas, daiya vegan cheese, kidney and black beans with guacamole)
breakfast: coffee with unsweetened vanilla soy milk; an overly ripe banana
lunch: leftover Japanese curry with tofu, sweet potato, red potato, carrots, spinach, and peas over brown rice
snacks: red pear; kale chips
dinner: sweet potato and pear soup; vegetable soup with onions, garlic, turnips, rutabaga, butternut squash, black eyed peas, white beans, parsley, carrots; fancy bread with homemade orange marmalade and earth balance; tortillas with earth balance
dessert: gluten free chocolate cookie; vegan cadbury cream egg (they don’t last a year…they are no longer creamy)
_____________________________________________________________________________________
Vegan Product:
LAY’S SALT AND VINEGAR CHIPS ARE NOW VEGAN!!!!!!!!!!!!!!!!!:
Hi Stacey,
Thank you for writing to us. Lay’s Salt & Vinegar is animal free. It no longer contains lactose or any other milk related ingredient.
Also, Frito-Lay is not affiliated with Kettle Brand.
We consider you a valued consumer and hope you will continue to enjoy snacks from Frito-Lay.
Best regards,
Belinda
Frito-Lay Consumer Relations
011838346A
breakfast: banana; Oren’s coffee
lunch: sandwich on sprouted multigrain with lentil-sage Field Roast seitan, mustard, greens, and tomato
Skittles
dinner: Amy’s black bean burrito; bean salad (black and kidney beans, onion, green pepper, corn); tater tots with ketchup and Calypso sauce
breakfast: coffee with unsweetened vanilla soy milk; trail mix (cashews, almonds, pineapple; cranberries, and tart cherries)
lunch: supercoco candy (the candy isn’t very good, but the label says- no animal ingredients!)
leftover Japanese curry with tofu, sweet potato, red potato, carrots, and peas over brown rice
snack: more trail mix; jazz apple; hummus chips
dinner, eaten after consuming the miracle fruit: limes, tequila, grapefruit (which i hated until yesterday), blueberries, strawberries, broccoli (the miracle fruit didn’t change the taste of broccoli), baobab fruit, AND lay’s salt and vinegar chips!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (almost 2 family size bags..i know that’s disgusting but it’s been 11 years). i am fairly certain they are now vegan, but i just emailed lay’s to find out. the miracle fruit really did lead to a miracle….except that the chips aren’t quite as good as i remember; fat tire beer
breakfast: blueberry coconut yogurt; banana; Oren’s coffee
lunch: sandwich on sprouted multigrain bread with mustard, greens, tomato, avocado, and lentil-sage Field Roast; avocado half with sea salt and balsamic
dinner at Rick’s: vegan pizza from Two Boots (Daiya, tons of vegetables, vegan pesto); Lagunitas IPA (vegan according to Barnivore)
breakfast: salty oatmeal
lunch: leftover drunken noodles from mai tai; leftover chili with brown rice
snacks: justin’s dark chocalate peanut butter cups (thanks honey!); baobab fruit; candy at books to prisons
dinner: chips made out of hummus; vegetable stir fry (mushrooms, garlic, green beans, and spinach with lemon juice and balsamic vinegar) over brown rice; chips and salsa
breakfast: oat bran flakes with soymilk; espresso
lunch: sandwich on sprouted multigrain bread with avocado, mustard, greens, tomato, and wild mushroom seitan; avocado half with balsamic and sea salt
tortilla chip crumbs, crackers, red wine (may not be vegan), and tabbouleh at lab happy hour
vanilla coconut yogurt
Brooklyn beer at Smith Westerns concert
dinner: falafel sandwich and stuffed grape leaves from Mamoun’s
breakfast: oat bran flakes with soymilk; espresso
lunch: sandwich on Genesis sprouted grain and seed bread with mustard, greens, tomato, and wild mushroom field roast slices
s’mores Luna bar; avocado with balsamic and sea salt
dinner: black bean salad; Tofurky-brand Daiya pizza
breakfast: coffee with unsweetened vanilla soy milk
lunch: black beans, kidney beans, carrots, tofurkey sausage, and kale Indian dish with nutritional yeast over brown rice
snack: more coffee with unsweetened vanilla soy milk; banana
dinner: leftover Japanese curry with tofu, sweet potato, red potato, carrots, and peas over brown rice; miso soup; clementine
brunch: toasted everything bagel with tofu cream cheese, red onion, and tomato; coffee
dinner: Amy’s roasted vegetable cheeseless pizza; green peas with spices and Earth Balance
Rosale’s olive oil torta (rosemary and thyme flavor; not as good as other flavors)
at Pacific Standard trivia night: Southampton Double White (vegan according to Barnivore); Penn Kaiser Pils (vegan according to Barnivore)
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