breakfast: flax flakes with soymilk; Oren’s coffee

lunch: pita with hummus, okra-tomato dish; tabouleh

banana; saltines with remainder of hummus, okra-tomato dish, and tabouleh

dinner: avocado half with white balsamic vinegar and sea salt; oat bread toast with Earth Balance and other half of avocado; leftover wild rice salad; Amy’s fire-roasted southwestern vegetable soup; Ithaca apricot beer (vegan according to Barnivore)

chocolate-covered corn nuts; Yummy Earth hard candies

breakfast: coffee with vanilla soy milk; wheat crackers with sesame and barley

lunch: leftover black eyed peas, greens, and butternut squash stir fry mixed with homemade tomato sauce (the zimbabwean way) with broccoli, green beans, tofu, black beans, onions, carrots, and celery over brown rice; oreo minis and a watermelon airhead

snacks: banana; wasabi roasted seaweed; green tea; curly halva (honey, remember when we bought this?)

dinner:pasta with earth balance, nutritional yeast, daiya cheese, and krazy jane mixed up salt

Z-crackers

breakfast: toasted mini bagels with tofu cream cheese; Oren’s coffee

lunch: pita and crackers with hummus, tomato+okra dish, and tabouleh

dinner: leftover pasta with lentils; leftover wild rice salad

Lula’s peanut butter caramel fudge cashew-based ice cream

breakfast: coffee with almond milk; dried date pieces in flour and raisins

lunch, a big one: leftover minestrone soup; leftover black eyed peas, greens, and butternut squash stir fry mixed with homemade tomato sauce (the zimbabwean way) with broccoli, green beans, tofu, black beans, onions, carrots, and celery over brown rice

snack: wasabi roasted seaweed; clementine

dinner: celery with peanut butter; walnut stuffed mushrooms with brown rice and nutritional yeast

breakfast: flax flakes with soymilk; Oren’s coffee with soymilk

mixed fruit (strawberry, cantaloupe, grapes, orange, blueberries)

lunch at Carrie’s baby shower: my wild rice salad (recipe); Jessica’s veganized risotto with zucchini; Des’s cabbage and ramen salad; kalamata olives; figs; cherry tomato; carrot; vegetable crackers with olive hummus; strawberries

dinner at Bogota (they label vegan items on their menu): plantain chips with house salsa; fried yucca with green sauce; kale and red onion salad; gallo pinto; quinoa cakes (made with sweet potato and black beans with Colombian aji sauce); classic margarita; Quilmes beer (didn’t know before drinking it, but possibly not vegan (search page for quilmes))

breakfast: coffee with almond milk

lunch: leftover minestrone soup; dry roasted edamame

snack: roasted wasabi seaweed; black eyed peas, greens, and butternut squash stir fry

dinner: homemade tomato sauce (the zimbabwean way) with broccoli, green beans, tofu, black beans, onions, carrots, and celery; budweiser

breakfast: mango and avocado with salt

lunch: popcorn with nutritional yeast and braggs; leftover minestrone soup made with onions, garlic, green beans, peas, black beans, chickpeas, kidney beans, celery, spinach, parsley, and tomato paste

snacks: an apple; 1 date piece in flour; cheerios with almond milk

dinner: leftover pasta with sweet potato and black eyed pea stir fry with minestrone soup and tofurkey italian sausage

dessert: lots and lots of trader joes semi sweet chocolate chips

breakfast: toasted everything bagel with tofu cream cheese; espresso

lunch: leftover Thai fried rice, tofu with vegetables, and brown rice

hard candies from my Dad (pomegranate, watermelon, mango, and lime); Stacy’s pita chips

dinner: lentils with pasta (recipe on recipes page); sauteed spinach with garlic; tastes while cooking wild rice salad (see tomorrow’s post for recipe)

peanut butter caramel fudge cashew-based ice cream from Lula’s Sweet Apothecary

Earl Grey tea

brunch: tofu scramble (recipe on recipes page); saltine crackers; banana

dinner from Dao Palate: soy cheesy wontons; miso mushroom soup; Thai fried rice; sauteed tofu with vegetables on brown rice

at Pacific Standard trivia: 21st Amendment Bitter American (vegan according to Barnivore); beer tasting round: Pretty Things Jack D’Or (vegan according to Barnivore)

saltine crackers

Tofurky pizza with Daiya and soy kielbasa; coffee

vegan chicken nuggets with ketchup; hummus and pita

at Matt’s birthday party: vegetable chips; mixed nuts; Johnnie Walker; Bear Republic Racer 5 (vegan according to Barnivore)

at Fairy Tales bar: whiskey

an unhealthy, unhealthy day

breakfast: toasted everything bagel with peanut butter

lunch: spinach and lentil wrap

absinthe at Sleep No More

dinner at Hotel Americano: laitue entière salad (whole Boston bibb lettuce, shaved vegetables, mustard vinaigrette); side of brussel sprouts specifying no butter; side of pommes frites with ketchup; red wine (may not be vegan)

breakfast: coffee with almond milk; dried date pieces in flour; seapoint farms dry roasted edamame with salt

lunch: mango and avocado with salt; halva; red pepper and carrot sticks

dinner with adi: open faced sandwiches with broccoli rabe and mushrooms and moroccan spread; Roasted Pears With Coconut Butterscotch Sauce and Toasted Coconut; beer

breakfast: multigrain flakes with soymilk; espresso

lunch: vegan BBQ burger

chocolate cookie made by Vegan Treats from Atlas Cafe

pita chips with hummus and Tofurky; apple

breakfast: apple; roasted and salted pumpkin and squash seeds

snack: chocolate chips

lunch: black beans, mixed greens, sweet potato, and brown rice in a coconut sauce

snack: soy latte; carrots; halva

dinner: matzah with earth balance; black eyed peas with onions and green pepper

breakfast: coffee; multigrain flakes with soymilk

lunch: corn and poblano tamales

banana

dinner: Amy’s spicy chili with olive oil saltines and sea salt olive oil Z crackers; Sixpoint Righteous Ale (vegan according to Barnivore)

leftover sprouts+tomato+green onion salad; Hoegaarden (vegan according to Barnivore)

breakfast: multigrain cereal with soymilk; Think coffee

lunch: empanadas from V-Spot (purchased at Park Slope Food Co-op)

more faux gras with red onion & rosemary crackers

dinner: leftover kale salad; Amy’s enchilada with spanish rice and beans; Sixpoint Righteous (vegan according to Barnivore)

peanut butter fudge cashew ice cream from Lula’s Sweet Apothecary

breakfast: Oren’s coffee; mini bagels with tofu cream cheese

lunch: lentil and bulgar salad; another mini bagel with tofu cream cheese

Lula’s Sweet Apothecary peanut butter fudge cashew ice cream

dinner: raw kale salad (massaged kale, olive oil, Bragg’s, nutritional yeast, minced red onion, minced garlic, avocado, tomato); frozen Daiya cheese pizza by Tofurky

breakfast: multigrain flakes with soymilk; Gorilla coffee

lunch at Banya: sour platter (coleslaw, assorted pickles, tomatoes); borscht; beer

dinner: faux gras with red onion and rosemary Z crackers; leftover saffron rice pilaf; leftover tahini baked tofu; salad of sprouts, green onion, and tomato with dressing (olive oil, cider vinegar, Bragg’s, mustard, vegan parmesan)

beers at Pacific Standard trivia: Stone vertical epic 2011 (vegan according to Barnivore); He’Brew Lenny Bruce R.I.P.A. (vegan according to Barnivore); tasting round: Wandering Star Raindrop Pale Ale (may not be vegan)

brunch: toasted everything bagel with Tofutti, sprouts, red onion, and tomato; Gorilla coffee

Jacques Torres Almondine chocolate. I received a box of 12 chocolates as a gift; at least I was able to eat one of them (the other ~vegan flavor was not included in the assortment):

Hello Katherine,

The only two bon bon flavors that can possibly be considered vegan are the Pistachio Marzipan (pistachios, sugar, chocolate) and Almondine (almonds, sugar, chocolate – decoration made from cocoa butter and food coloring). However, please note that because we make products on shared machinery (same machine for enrobing milk and dark chocolate) there may be traces of dairy in these two flavors.

Hope this helps,

cherry tomatoes; champagne (might not be vegan)

dinner at Spadaro: bread with garlic and olive oil; dandelion greens; eggplant with red sauce; pasta with fava beans and dandelion greens and red pepper flakes; pasta with asparagus and saffron; red wine (may not be vegan)

Brooklyn Pennant ale; Brooklyn lager at Sean’s party