breakfast: cereal with vanilla almond milk and banana; pecans
lunch: chili with brown rice
snacks: baobab fruit; banana with almond butter
dinner with adi: Japanese curry with tofu, sweet potato, red potato, carrots, and peas over brown rice; homemade sourdough bread with earth balance and roasted garlic
brunch: coffee; Amy’s black bean burrito
half a vanilla chocolate sprinkle Dun-Well doughnut; half a cinnamon sugar Dun-Well doughnut
snacks at Eliana’s goodbye party:: olives; chips (tortilla, pita, and potato) with hummus, salsa, and guacamole; grapes; melon; carrot; celery; salad (greens and tomato); Sixpoint (Righteous and Sweet Action)
breakfast: banana with sunflower seed butter; raisins and almonds; banana chips (way too sweet)
lunch: another banana; red pepper with tahini, lemon juice, and za’atar seasoning; a lot of chocolate chips
dinner with eva: black bean burgers (black beans, garlic, flour, olive oil, salt, pepper) with homemade bbq sauce (mustard, ketchup, bbq sauce, hot sauce), carrots, grilled onions and mushrooms wrapped in lettuce; beer
breakfast: multigrain flakes with soymilk; Oren’s coffee
lunch: Amy’s canned Tuscan bean and rice soup with crackers; mixed greens
s’mores Luna bar
pineapple drop donut and classic glazed donut from Dun-Well Doughnuts
dinner at Foodswings (vegan fast food restaurant): buffalo-style vegan drumstick with vegan bleu cheese; vegan chipotle cheesy fries; vegan slider; vegan mac ‘n’ cheese
shot of whiskey, Miller High Life at crappy sports bar
late night snack: Foodswings vegan corndog
Remind me to never eat this much fried food in one evening ever again, stacey.
breakfast: 2 clementines; 2 bowls of cheerios with almond and rice milk
crap: 3 gluten free chocolate cookies; lots more cheerios; tortilla and earth balance
breakfast: multigrain flakes with soymilk
lunch: sandwich on Genesis bread with mixed greens, tomato, oven-baked Tofurky, and mustard; clementine orange
dinner: leftover green curry tofu and vegetables on rice; Amy’s black bean enchilada
breakfast: gala apple; peppermint tea; coffee with vanilla soy milk
lunch: leftover tahini baked tofu; chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice; clementine
dinner at ping pong dim sum before pariah: vegetable bun (not very good); spinach and mushroom dumpling
breakfast: mini bagel with tofu cream cheese; Oren’s coffee
lunch: sandwich with Genesis bread, oven-roasted Tofurky slices, greens, tomato, mustard; clementine
peach lambic (eww.)
dinner: basmati rice with green curry with tofu, carrots, and peas (adapted from the recipe on the jar of Thai curry paste: cook one bunch of chopped garden carrots in a half cup of broth with ~3 mild dried chili peppers for about 5-10 minutes, until carrots just start to soften. Set aside the broth/carrot mixture. Sautee 4 cloves sliced garlic in ~1-2 tsp sesame oil until browning. Add a 14-ounce can of coconut milk and 1 T of Thai Kitchen’s vegan green curry paste, and simmer for 5 minutes. Add the broth/carrots, a half cup of frozen green peas, a block of silken tofu cut into chunks, and simmer. After 5 minutes, add 3 chopped scallions, a few chopped cherry tomatoes, and a handful of chopped cilantro. Simmer 5-10 more minutes, adding Sriracha to taste)
Luna and Larry’s cherry amaretto coconut ice cream
breakfast: coffee with vanilla soy milk; clementine; banana; apple; smoked almonds
lunch: leftover kale chips with braggs liquid aminos, olive oil, garlic, chili powder, salt, pepper, and nutritional yeast; tahini baked tofu; chickpea tangine with onions, garlic, zucchini, butternut squash, and vegan sausage over brown rice
snacks: umm, can you guess….halva (it’s all gone!); banana
dinner: black bean and kale Indian dish with nutritional yeast; clementine
breakfast: bran flakes with soymilk; Oren’s coffee with soymilk
lunch: tangerine; corn and poblano tamales; Thai sweet potato soup
avocado with balsamic vinegar and sea salt
dinner: salad with arugula, cherry tomato, Daiya pepperjack, and Goddess dressing; Amy’s black bean enchilada (frozen dinner, with Spanish rice and beans)
Yummy Earth organic candy drops (lime, pomegranate, mango, watermelon)
breakfast: vegan muffin (apple something) from wholefoods; coffee with vanilla soy milk
lunch: leftover kale chips with braggs liquid aminos, olive oil, garlic, chili powder, salt, pepper, and nutritional yeast; tahini baked tofu; chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice
ummmm, HALVA (i’m embarrassed to write this, mostly because i feel sick form eating so much of it)
dinner: almonds; roasted squash seeds; chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice
breakfast: mini everything bagels with tofu cream cheese
lunch: thai sweet potato soup (in a carton, by Pacific Natural Foods) with saltines; black bean salad
banana; s’mores Luna bar
dinner: sandwich on oat bread with cornmeal-crusted tofu, sauteed red onion with paprika and dill, cherry tomato, arugula, avocado, and mustard
breakfast: very sugary blueberry muffin from wholefoods; clementine
lunch: walnut stuff mushrooms and zucchini over brown rice; gluten free pizza with daiya cheese, mushrooms, and vegan sausage; frozen vegetables (corn, peas, green beans, and lima beans)
dinner: kale chips with braggs liquid aminos, olive oil, garlic, chili powder, salt, pepper, and nutritional yeast; tahini baked tofu (thanks marcy!); chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice
dessert: chocolate chips and candied ginger
breakfast: cheerios and pecans with almond milk; bites of apple while watching my housemate make applesauce
lunch: roasted squash seeds; carrots with peanut sauce; more cheerios; date pieces in flour; gluten free pizza with daiya cheese, mushrooms, and vegan sausage
dinner: popcorn with braggs and nutritional yeast; 2 bananas; more date pieces in flour
coffee
brunch from Bergen Bagels: toasted everything bagel with tofu cream cheese, red onion, and tomato
Vegan Expedition Part 1: Dun-Well Doughnuts: coffee; half dozen doughnuts purchased (some eaten there, some later): classic glazed; cinnamon and sugar; jelly-filled (filled with raspberry jelly, topped with powdered sugar); peanut butter fudge; Oreo; and vanilla chai
Delicious! Definitely the best and fluffiest vegan donut I’ve ever had.
Vegan Expedition Part 2: Pine Box Rock Shop: Sunday Bloody Sunday (variation on a bloody mary, but with whiskey, stout, tabasco, and other ingredients; garnished with okra, green bean, banana pepper, lime, celery, pickle, an olive, and an Old Bay seasoned rim)
dinner: leftover pasta with lentils; lacinato kale chips (both batches with olive oil and Bragg’s; 1st batch with Sriracha, 2nd batch with nutritional yeast)
brunch with adi and anna: vegan pancakes with raspberry compote; tofu scramble with black beans, chipotle sauce, cumin, tomatoes, cilantro, garlic, onion, salt and pepper; homefries
junkfood: a lot of chips with salsa; tastes of 4 different sticky fingers cupcakes (they have improved a lot)
drink at nellie’s: i forget the name of the drink but it included vodka, cranberry juice, and pineapple juice
more food: carrots smothered in peanut sauce
breakfast: flax flakes and banana with soymilk; coffee
lunch: pasta (tossed in a bit of Earth Balance, Sriracha, salt, and pepper), with leftover lentils; salad (arugula, cherry tomato, vinaigrette)
dinner at Bark: veganized veggie dog with roasted mushroom-chickpea topping, ketchup, and mustard (for vegans they leave off the mayo and use a vegan bread in place of the bun); french fries with ketchup; Sixpoint Bark Red Ale (vegan according to Barnivore)
breakfast: green tea; coffee with vanilla soy milk
lunch: walnut stuff mushrooms and zucchini over brown rice; gluten free pizza with daiya cheese, mushrooms, and vegan sausage
snack: date pieces in flour; raisins; a distributing amount of halva
dinner: broccoli and eggplant of a garlic peanut sauce with brown rice
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