breakfast: amaranth flakes with soymilk; espresso

lunch: Amy’s rice and vegetable soup; saltines

chocolate soy milk

dinner from Bliss: vegan nachos; Bliss bowl (with tempeh); orange seitan stew; BYO Dogfish Head Chicory Stout

breakfast: Oren’s coffee; sesame bagel with tofu cream cheese

lunch: toast with peanut butter

s’mores Luna bar

veggie chips

dinner from Dao Palate: mushroom miso soup; Thai fried rice; stir-fried flat noodle with Chinese broccoli

breakfast: toasted everything bagel with peanut butter; iced coffee

lunch from NY Dosas: mixture of several lunches: Special Pondicherry, roti curry, and pancakes, served with salad, coconut chutney, sambar soup, and vegan drumstick with sweet and spicy sauce

dinner from Pala: rapa (beets with vegan cheese); funghi al tartufo (portobello mushrooms with truffle oil and vegan cheese); patatosa pizza (shaved patatoes, zucchini, rosemary and daiya cheese); funghi e salsiccia pizza (veggie sausage, field mushrooms, daiya cheese, hot pepper); bufala negra (makers mark bourbon, 25yr balsamic vinegar, ginger ale, basil)

breakfast: cinnamon Ines Rosales torta; walnut rye toast with pepperjack Daiya and Earth Balance; Tings; espresso (thanks michael!)

lunch at cafe au bon gout: linguine with marinara, asparagus, mushrooms, black olives, and tofu (there was a piece of chicken in my food- vegan fail!)

dessert at Lula’s Sweet Apothecary: samples of creamsicle and espresso ice creams; sundae with espresso ice cream, cookies and cream ice cream, chocolate chips, coconut whipped cream, and hot fudge

dinner on the bus back to dc: stacy’s pita chips; the mixed nuts honey got from the co-op

breakfast:3/4 garlic bagel with tofutti, red onion,  yellow tomato,  and sprouts; raw “cheese” kale chips (thank honey); soy latte (thanks michael!)

snacks from the farmers’ market: muffins made by body and soul- gluten free plum thyme and a bite of bernard’s gluten free carrot (something) muffin; apple cider

lunch at kebeer bar & grill: french fries (with dill and garlic) and beers (red ale, pale ale, belgian ale) at new favorite place in Brighton Beach

snacks on the beach: halva and polish drink

espresso while watching Jurassic park

breakfast: mini bagels with peanut butter at lab meeting; iced coffee from Oren’s Daily Roast

lunch from NY Dosas: Jaffna Lunch (4 small pancakes with dry coconut chutney, regular coconut chutney, and sambar soup, served with a lentil donut)

coffee

dinner: udon with peanut sauce; bok choy with garlic and cashews; Budweiser

cocktail peanuts and more Budweiser; the last can of Watermelon JOOSE (from caffeinated stockpile)

iced coffee from Oren’s Daily Roast

lunch from NY Dosas: roti curry (stir fry of chopped roti and soy protein, served with salad, sambar soup, and coconut chutney)

dinner: roti from Ali’s roti shop (with potatoes and soya); Budweiser

iced coffee with soymilk

lunch from NY Dosas: roti curry with salad, sambar soup, and coconut chutney

banana mango sorbet; lychees

dinner: avocado third with white balsamic vinegar and sea salt; mango; spaghetti with marinara sauce and vegan meatballs; sauteed spinach with garlic and olive oil; Flying Dog lager (vegan according to Barnivore

coffee

lunch from Mamoun’s: falafel sandwich

snacks at Fabio and Miyeko’s birthday: apricot juice; strawberries; dark chocolate

dinner at Sacred Chow: 3 tapas: special vegetable (bulgar vegetable salad), special protein (layered yummy taco thing), and orange blackstrap BBQ seitan; shredded tofu spa salad hero, served with pickles and slaw; blueberry beer on tap (can’t remember what brand!); sip of Abita Amber (vegan according to Barnivore)

whiskey ginger and Budweiser at Teen Girl Fantasy

brunch: toasted everything bagel with tofu cream cheese, tomato, and onion from Bergen Bagels; iced coffee

leftover Han Solo chocolate cupcake; peach; leftover coleslaw

Bella Burger

snacks at Julie’s housewarming: hummus; guacamole; salsa; blue corn chips; carrot sticks; berry+sorbet smoothie; 21st Amendment IPA (vegan according to Barnivore)

dinner: toast with Earth Balance; avocado; sauteed zucchini with black pepper; fried plantain; tomato with salt and chipotle adobo sauce; Anchor Porter (vegan according to Barnivore)

breakfast: iced coffee from Oren’s Daily Roast; toasted everything bagel with tofu cream cheese, tomato, and onion from Bagel Bob’s

lunch from NY Dosas: samosas with green sauce; vegan drumsticks with chili-garlic sauce

Mi-Del ginger snaps; chocolate soy pudding

dinner: BBQ sunshine burger on seed bread with tomato, ketchup, mustard, and Matouk’s calypso sauce; vegan coleslaw (savoy cabbage, Vegenaise, panca pepper sauce, mustard, apple cider vinegar, salt, black pepper); Ithaca Partly Sunny (vegan according to Barnivore)

Anchor porter (vegan according to Barnivore) during True Grit

brunch at ‘sNice: meatball sub; smoked tempeh wrap; coffee; espresso chocolate chip cookie

taste of pomegranate virgin mojito sorbet and scoop of strawberry basil sorbet at SkyIce

at Pacific Standard trivia night: pizza with Daiya vegan cheese and garlic, and sauteed spinach with garlic and onion from Pizza Plus; Sixpoint Gemini; Ommegang Rare Vos

JOOSE, absinthe, and brownies while watching Britney Spears music videos

espresso; toasted everything bagel with tofu cream cheese, tomato, and onion from Bergen Bagels

iced coffee with soymilk from Cafe Grumpy

Brouwerij Lane flights, including an amazing watermelon beer

leftover vegan pizza

James and the Giant Peach (maple syrup, bourbon, peach extract, seltzer, peach slice) at Wolf and Deer

dinner at Julie’s party: gazpacho; bread; samosa from V-spot; bean salad; sorbet parfait with berries and soy whipped cream; beer (Lagunitas Hairy Eyeball)

Budweiser during Risky Business

breakfast: everything bagel with tofu cream cheese, tomato, and onion from Canteen

espresso from Think

lunch from NY Dosas: masala dosa, served with coconut chutney and sambar soup

vegan marshmallows

dinner: baba ghanoush and ful with tomato-onion flatbread; raw kale salad with avocado, red onion, garlic, olive oil, Bragg’s, and nutritional yeast; leftovers from Dao Palate

brunch: toasted everything bagel with tofu cream cheese, tomato, and onion from Bergen Bagels; iced coffee

vegan marshmallows

dinner from V-Spot: sake mojito; vegan jerk chicken wrap (with sauteed soy chicken, collards, squash, and brown rice with peas); kale tostadas (corn tortillas with raw kale, black beans, avocado, hot sauce, and vegan parmesan)

scoop of longan sorbet and taste of mangosteen sorbet from Sky Ice

breakfast: cereal with soymilk; coffee

lunch: leftover pasta with fresh basil and marinara sauce

dinner (take-out from Dao Palate): miso soup; jade mushroom (batter-dipped shitake mushrooms sauteed in spicy sweet sauce over a bed of kale); sauteed shredded bean curd (with bell peppers, chives, and bean sprouts); steamed mixed vegetables with brown sauce (lotus root, broccoli, cauliflower, asparagus, zucchini, carrot, celery, sugar-snap peas & sweet saga turnips); brown rice with soybeans

breakfast: cereal with soymilk; espresso

lunch from Chipotle: vegetarian burrito (peppers, onions, black beans, rice, tomato salsa, corn salsa, spicy salsa, lettuce, guacamole)

dinner from Pizza Plus: pizza with Daiya vegan cheese, garlic, and tomato; sauteed spinach with garlic

PBR (vegan according to Barnivore)

breakfast: cereal with soymilk; coffee

lunch from NY Dosas: special pondicherry (rice/lentil pancake with potatoes, spices, and salad, served with sambar soup and coconut chutney); vegan drumstick with red sauce

tortilla chips with hummus

dinner from Tiffin Wallah: (all shared) mysore rava masala dosa; chili, tomato, and garlic uttapam; Bhindi Masala curry (okra, tomato, onion & masala spices) with rice; coconut chutney; sambar soup; Kingfisher beer (may not be vegan?)

drinks at Glass’s: a sazerac (rumored to be America’s oldest cocktail: rye whiskey, bitters, absinthe [specifically, "mansinthe," Marilyn Manson's line of absinthe, the bottle featuring a self-portrait painted in watercolor AND ABSINTHE], simple syrup, lemon rind); sip of Bulleit rye whiskey; sip of corn whiskey

breakfast: toasted everything bagel with tofu cream cheese, tomato, and red onion; iced coffee

lunch: pita with hummus, salad, and kalamata olives

jelly bellies; peach-apricot pie; Primal Strip

dinner from Pizza Plus: vegan pizza with Daiya cheese and garlic; sauteed spinach with garlic

PBR (vegan according to Barnivore)