brunch at siam terrace: pineapple yellow curry with vegan mock duck; seaweed salad; royal tofu (peas, carrots, tofu, mushrooms, ground mock duck)

crispen’s homemade brew

food on the plane back to washington, dc: sesame bagel with red pepper hummus; apple; almonds; herb seasoned cashews

breakfast at espresso royale: vegan zucchini bread; vegan hot chocolate; fresh squeezed oj

lunch: salad with roasted beets*, green pepper*, red pepper*, purple pepper*, mixed greens*, baked tofu leftover from last night, sabra hummus, and crispen’s homemade salad dressing (); crispen’s homemade beer

* = ingredients from the urbana, IL farmers’ market

dinner at golden harbor: crispy tofu, garlic string bean,s and steamed rice with soy sauce; jasmine tea; fortune cookie

old jamican ginger beer

brunch at siam terrace: mango curry with vegan duck (amazing); seaweed salad; pad woon sen (specify no fish or oyster sauce in both dishes)

beer at the international beer tasting:

1) Mad River Scotch Porter

2) Boulder Flashback Indian Brown Ale

3) Gosser Dark Lager

4) Breckenridge Agave Wheat Ale

5) Breckenridge Vanilla Porter (tastes like cream soda)

6) Lion Stout

7) Pyramid Apricot Weizen

8) Tommyknocker Maple Nut Brown Ale

9) San Miguel Lager (my favorite)- NOT VEGAN FRIENDLY. i’m going to email them to confirm

10) Fort Collins Red Banshee Red Ale

11) Skyscrapper Lugnut Lager

12) Brasserie de Silly Pink Killer Pink Grapefruit

snacks: an entire bag of kettle salt and vinegar chips; apple

dinner: stir fry (onion, garlic, tomatoes, brocolli, green beans, roasted butternut squash, roasted beets, salt, and pepper); baked tofu (marinade: rosemary, dijon mustard, orange juice, salt, rice vinegar, all spice, Tabasco, lemon juice); sam adams wheat beer; crispen’s amazing beer

breakfast at espresso royale: fresh squeezed orange juice; vegan banana cranberry walnut muffin; everything bagel with hummus; hot chocolate with soy milk

lunch: leftover hearty soup; corn on the cob

snacks while apple picking at curtis farm: samples of apples; ginger beer

snacks: somosas with coconut chutney; jackfruit chips; the last of crispen’s beer (vegan according to crispen); boulevard wheat beer (vegan according to barnivore)

dinner course 1: tortilla chips with homemade salsa (heirloom tomatoes*, jalapeno pepper*, corn, apples (picked at curtis farm), green pepper, onion, garlic, cilantro, fresh squeezed lime juice, salt, pepper)

dinner course 2: vegetable curry (wax beans*, carrots, red pepper, green pepper; jalapeno pepper*, summer squash*, tofu, thai basil*, garlic, onion, green curry paste, coconut milk, soy sauce, salt, and pepper) over brown basmati rice

dinner course 3: heirloom tomatoes* and basil* marinated in balsamic vinegar

* = food from my garden)

breakfast: all bran wheat flakes with soy milk

snacks at espresso royale: fresh squeezed orange juice; soy chai latte (their chai mix has honey, but they made me a special one with chai tea); sesame bagel with hummus

drinks at the blind pig: unibroue la terrible (vegan according to barnivore); capital brewery island wheat (vegan according to barnivore); a taste of sand creek groovy brew

lunch at golden harbor: crispy tofu, garlic string beans with white rice; jasmine tea

dinner: popcorn with nutrional yeast and salt; corn on the cob

breakfast at the farmer’s market: samples of ayala’s herbal water (lemongrass mint vanilla; lavender mint; cloves cardamom cinnamon; ginger lemon peel

lunch at golden harbor: crispy tofu, bok choy and steamed rice with soy sauce

snack while making peach mango creamsicles: peaches; kettle salt and vinegar chips; crispen’s home brew (dark lager with apples)

dinner: hearty soup (onion, leeks, garlic, sweet potato, potato, butternut squash, carrots, celery, okra, cabbage, thyme, salt, pepper,

dessert: peach mango creamsicles

breakfast: french toast with banana slices

lunch at the red herring: powder corn chowder; chili; corn bread; tempeh salad sandwich; tofu dill sandwich

snacks: crispen’s famous smoothie with a twist (frozen strawberries,blueberries, and blackberries; orange juice; flax seeds; goji juice; brown sugar; banana; frozen cranberries; frozen mango; apple; and soy milk); black bean brownies

dinner: Nordic winter vegetable soup based on a recipe in the January 2011 edition of  food and wine magazine; another mudslide

breakfast: wildwood probiotic raspberry soy yogurt (“the only soy yogurt made in a dedicated non-dairy plant”); french toast

lunch: crispen’s homebrew; leftover frozen smoothie; seitan teriyaki stir fry with white rice; roasted beets, Japanese sweet potatoes, and regular potatoes; mudslide (Click for the recipe.); black bean brownies (not very good)

breakfast: crispen’s famous smoothie (frozen strawberries,blueberries, and blackberries; orange juice; flax seeds; goji juice; brown sugar; banana; frozen cranberries); leftover mock duck curry from siam terrace

lunch at siam terrance (notice a trend?): mock duck basil (crispy mock duck stir fried in house sauce with green and red bell peppers, onion, carrot, celery, and basil leaves and topped with crisp basil- specify no oyster and fish sauce); pad woon sen (stir friend crystal noodles with tomato, mushroom, onion, carrot, napa cabbage, celery and bell peppers and tofu- specify no egg, no fish and no oyster sauce)

dinner while watching fantastic mr. fox: popcorn with nutritional yeast and soy sauce; almonds; crispen’s “home brew”- Russian imperial stout; throat comfort tea; apple

breakfast; sara’s cereal with banana and rice milk

lunch: pasta with nutritional yeast and earth balance

snack: guacamole with lime chips (some vegan kind)

drink on the airplane to urbana, il: tomato juice

dinner from siam terrace: mock duck curry (crispy mock duck topped with spicy curry sauce, green beans, green and red bell peppers, carrots and basil leaves; orange juice and goji cocktail

breakfast at aroma cafe: plain bagel with hummus; chai latte; banana

snack: asian marinated tofu from common ground food co-op (there is a chance i ate this on sunday, not monday)

lunch/ dinner: homemade gumbo with fresh okra, red pepper, onion, garlic, frozen vegetables, butternut squash (from the garden), summer squash, wine vinegar, canned tomatoes, paprika, cumin and chili powder

salad with heirloom tomatoes and cucumber

drink while cooking: williamsburg alewerks tavern ale

drinks at the blind pig brewery (“the piglet”) and the blind pig: two brothers cane and ebel; another beer i can’t remember

i think i may have had more drinks- i can’t remember

breakfast at espresso royale: everything bagel with hummus; fresh squeezed orange juice

lunch at siam terrace: vegetarian pot stickers with black bean ginger sauce; mock dock curry (crispy mock duck topped with spicy curry sauce, green beans, green and red bell peppers, carrot and basil leaves). they are very nice there- i confirmed that both are vegan

snacks at the arboretum: trail mix; shiner bock (vegan according to barnivore)

dinner at crane alley (not very vegan friendly): falafel with beet chips; sweet potato fries; rogue dead guy (vegan according to their website) ale and bell’s java stout (vegan- see company responses about vegan products)

breakfast on the way to urbana, il: planters trail mix (sunflower kernels, raisins, cashews, peanuts, pumpkin kernels, almonds) nuts; soy latte

lunch from veggie trails (click here or here for more information): texas bbq wrap (tofu veggie slices in a zingy sauce, topped with red onions and organic baby spinach in a whole wheat wrap) served with organic corn chips and salsa fresca (very good!)

snacks: more trail mix; black bean tamale from the common ground food coop; hummus with purple carrots

dinner at basil thai: basil tofu and veggie; pad kee mao (specify no fish and oyster sauce. the basil tofu dish was ok, the noodle dish was bad)