breakfast: potato bread toast with Earth Balance; coffee

mini bagels with Tofutti cream cheese at lab meeting

lunch from Atlas Cafe: vegan ginger chicken sandwich with guacamole; vegan pumpkin cheesecake

snacks at Knife Skills class at The Natural Gourmet Institute (a 100% vegan knife skills class): carrot stick with hummus; surreptitiously eaten broccoli stem chunks (“roll-cut”)

dinner conclusion of Knife Skills class (with student-chopped veggies): carrot-onion pureed soup with scallions and baked-french-fry-style diced potato chunks; broccoli florets and sliced mushrooms with sesame oil and shoyu; quinoa dish with orange (I learned the coolest way to cut oranges ever), celery (also learned that peeling the top is the best way to do fancy celery cuts), and chiffonade-cut basil; bean salad with tomato (remove skin from tomato by dunking into boiling water for 10s, then dunk in cold water) and zucchini

awesome dessert that the cooks made for themselves but let me try: kuzu (a thickening agent, read about it here) + apple cider + tea + vanilla + maple syrup. I’m going to try making it soon… it would go well with vanilla ice cream.

breakfast: everything bagel with tofutti cream cheese and red onion; coffee

birthday lunch for Carrie and Des: spaghetti al pomodoro (no cheese) and roasted beets from Otto; vegan brownie cupcake from tu-lu’s gluten-free bakery; wine (may not be vegan)

dinner: sauteed green beans (with onion, garlic, ginger, vegan oyster sauce, soy sauce, sesame oil, Sriracha, mirin) with brown rice

Luna and Larry’s vanilla island ice cream with chocolate chips

breakfast: cereal with soymilk; coffee

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

Trader Joe’s chocolate sandwich cookies

dinner from Pizza Plus: vegan pizza with zucchini; sauteed spinach with olive oil and garlic

half a carrot cupcake and half a lemon cupcake from babycakes

breakfast: cereal with soymilk; coffee

lunch: leftover pasta with lentils; leftover raw kale salad

Trader Joe’s chocolate sandwich cookies

dinner from Mamoun’s: falafel sandwich (pita, falafel, tahini, tomato, lettuce); stuffed grape leaves

drinks at Pine Tree Lodge: house beer (may not be vegan); whiskey ginger

toast with Earth Balance and nutritional yeast

breakfast: shredded wheat with soymilk; coffee; orange juice

lunch: everything bagel with peanut butter; garlic knots with marinara sauce

Trader Joe’s chocolate sandwich cookies

conference leftovers: coffee; fruit salad (honeydew, cantaloupe, strawberry, grapes, kiwi); salad (lettuce, mushrooms, carrots, tomato, vinaigrette)

dinner at B.A.D. Burger: vegan version of waffle insanity (two waffles, tofu scramble, vegan ham, vegan sausage); Wolaver’s Organic IPA (vegan according to Barnivore); Lagunitas A Little Sumpin’ Sumpin’ beer (vegan according to Barnivore)

whiskey and PBR (vegan according to Barnivore) at Mother Mother show

cardboard-y chili plantain chips from the corner store; strawberry Italian ice

breakfast: multigrain cereal with soymilk; coffee

lunch from NY Dosas: Special Pondicherry (crepe with potatoes and vegetables, served with sambar soup and coconut chutney); strawberry Kollar Cookies

peanuts and chocolate chips

dinner: udon with peanut sauce, cucumber, red bell pepper, scallions, bean sprouts, and lime (recipe from Veganomicon); Flying Dog Porter (vegan according to Barnivore); Green Flash Brewing Company Barleywine (vegan according to Barnivore… Stacey I think you’d like this!)

Buccaneer bar

Purely Decadent vanilla bean coconut ice cream, topped with vegan chocolate chips

breakfast: toasted onion bagel with Follow Your Heart vegan cream cheese, tomato, and red onion; coffee

spicy marcona almonds

lunch: fried plantain; herbed tofu, fried in sesame oil with black pepper, sea salt, crushed red pepper, garlic powder, and red onions, topped with mole sauce; raw kale salad; sourdough bread

more coffee; PBR

dinner at Palo Santo: tasting menu (vegan version): 1) apple ceviche with lime, red chili paste, cilantro, and red onion; 2) cactus taco with guacamole, radish, and cilantro; 3) butternut squash soup with garbanzo beans, coconut milk, sofrito (tomato-ginger), and green onion garnish; 4) skewer with asparagus, large chunk of green onion, yellow bell pepper, and chimichurri sauce; 5) plantain stew with coconut, sofrito, and green onion; 6) sopes with enoki mushroom, avocado, pinto beans, some green (watercress?), and black and white sesame seeds; 7) thinly shaved chiote with watercress and pomegranate; 7.5) (upon request after the meat option came with yucca), fried yucca with sweet and spicy sauces; 8) shredded apple with pecans palette cleanser; 9) papaya sorbet with papaya chunks; lemon-ginger tea

I also got the wine tasting menu, which was very un-vegan of me. I wrote down the wines and will try to find out if any were or were not definitely vegan, but probably won’t have answers for most of them.

breakfast: peach soy yogurt; potato bread with Earth Balance; bran flakes with soymilk; coffee

lunch from NY Dosas: roti curry with vegetables; sambar soup; coconut chutney; vegetarian ginger “chicken” wing with sweet sauce

dinner from Mamoun’s: falafel sandwich; stuffed grape leaves

part of a vanilla spelt cupcake, part of a banana cupcake, and coffee at babycakes

Magic Hat #9 at Rich Aucoin (vegan according to Barnivore)

lemon cornmeal waffles with Earth Balance

breakfast: oatmeal with sea salt; Korean scallion pancakes, dipped in soy sauce, vegan mirin, and Sriracha mixture; Stacey’s orange juice that she left in NYC (still good!); soy latte

popcorn (I looked at the flavoring and it is okay) at The King’s Speech at BAM

beers at Pacific Standard

dinner at Eton: ramen in vegetable broth with puffed tofu; vegetable+lentil dumplings with hot chili oil and soy sauce

beers at party: Magic Hat (vegan according to Barnivore); Peak Organic (vegan according to Barnivore); vegan chocolate chip oatmeal cookies (thanks Julie!!); baby carrots

breakfast: shredded wheat with soymilk; coffee from Oren’s Daily Roast

lab lunch at Volare (nothing vegan on the menu but they made custom vegan food for me): pasta with marinara sauce; salad (cabbage and vegetables with oil, vinegar, and herbs); pasta with vegetables, garlic, and garlicky broth; espresso; coconut sorbet served in a coconut shell. This was the best coconut sorbet I’ve ever had. I asked about egg whites and they said there weren’t any (but I would ask again). They served the lemon sorbet in a hollowed lemon peel and the pineapple sorbet in a quarter hollowed pineapple.

leftover collards; Michael’s leftover udon with tofu dish

dinner: bok choy with cashews; Tofurkey frozen pizza with Daiya cheese; leftover mac and cheese

Jujubes; Captain Lawrence Nor’easter (vegan according to Barnivore)

breakfast: shredded wheat with soymilk; coffee

lunch from Atlas Cafe: vegan chicken sandwich; peanut butter bomb

Moa 5-hop ale (may not be vegan)

dinner: tomato soup; grilled “cheese” (with Follow Your Heart cheddar); maple-walnut brussel sprouts

coffee

lunch at Eat (Greenpoint, Brooklyn): spearmint tea; whole wheat spelt bread; pickled string beans, soy beans, and red pepper; sunchoke and sweet potato soup; potato spelt gnocchi with parsnips, carrots, cabbage, mushrooms, and parsley

snacks at Vinnie’s (Williamsburg, Brooklyn): garlic knots with marinara sauce; bite of mac attack vegan pizza; cake brownie (brownie with frosting, chocolate syrup, and chocolate shavings)

dinner and snacks during Superbowl: spicy sweet chili Doritos; flat Budweiser; Tofurky vegan cheese pizza; sauteed spinach with garlic and olive oil; PBR with lime

grapefruit juice

lunch at Eat (Greenpoint, Brooklyn): spearmint tea; whole wheat spelt bread; pickled string beans with edamame; sunchoke and sweet potato soup; potato spelt gnocchi with parsnips, carrots, cabbage, mushrooms, and parsley

snacks at Vinnie’s (Williamsburg, Brooklyn): garlic knots with marinara sauce; bite of mac attack vegan pizza; cake brownie (brownie with frosting, chocolate syrup, and chocolate shavings)

snacks on the bus back to dc: eggplant pizza from vinne’s; skittles

dinner at eva’s house: eggplant stir fry (eggplant, onion, garlic with cumin, garam masala, salt and pepper); roasted sweet potato

coffee with soymilk; a prune

brunch at Caravan of Dreams: coffee; sangria; small house salad; half a berry pancake with maple syrup; the best tofu scramble ever served with sautéed mushrooms and greens; polenta dish with tomato, fake aioli, sautéed greens & vegetables, and black beans

hummus and pita; snacks while cooking dinner; home-brewed lambic; Jameson on the rocks

dinner: radish kimchee (we found a brand without fish); enoki mushrooms sauteed in olive oil; raw tofu and fern served with soy sauce; pickled ginger; spicy rice sticks with corn and basil (basically the recipe I’ve used before); Korean barbecued seitan (homemade seitan), bell pepper, and onion, eaten with romaine (click for the sauce recipe); Budweiser (vegan according to Barnivore)

coffee with soymilk

brunch at caravan of dreams: sweet moroccan mint tea; sangria; small house salad with sesame dressing; half a berry pancake with maple syrup; tofu scramble ever served with sautéed mushrooms and greens (amazing); polenta dish with tomato, fake aioli, sautéed greens & vegetables, and black beans

snacks: hummus and pita; corn off the cob; katherine and michael’s homebrew; Jameson on the rocks

dinner: tofu with soy sauce; pickled ferns marinated in soy sauce; radish kimchi; spicy basil rice sticks (see recipe archive); korean bbq seitan in lettuce wraps (click here for the seitan recipe; sauce recipe based on this recipe); enoki mushrooms sauteed in olive oil; pickled ginger; budweiser

breakfast: shredded wheat with soymilk; coffee

lunch: garlic knots with marinara sauce; leftover pasta with marinara; leftover romaine + kidney bean + macadamia salad with brown rice and vegan Parmesan

rice crackers

dinner at Bark: late night special ($11 when you sub in a veggie hot dog): vegan hot dog (specify vegan to get the vegan bread and no mayonnaise) with lentil-mushroom topping, ketchup, and mustard; french fries with ketchup; Sixpoint Bengali Tiger IPA (vegan according to Barnivore)

absinthe on ice while watching The Patriot

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

chocolate chip peanut crunch Clif bar at Biutiful

dinner at Caravan of Dreams (all-vegan restaurant): shared seitan nachos and roasted winter vegetable appetizers; half the Cuban Delight entree (Grilled tofu, Spanish rice, black beans, sautéed vegetables, grilled banana); half the Wild Rice and Cremini Risotto Croquettes, with maitake mushrooms, roasted red pepper puree, grilled asparagus, French lentils with roasted shallots; Peak Organic Winter Session Ale (now vegan according to Barnivore); Wolaver’s Organic IPA (vegan according to Barnivore); banana royale dessert

Maker’s Mark at Continental (a.k.a. 5 shots for $10)

leftover raw kale salad

breakfast: amaranth flakes with soymilk; coffee from Oren’s Daily Roast

lunch: leftover kale salad; peanut butter and jelly sandwich

Thai chili lime cashews; dark chocolate covered almonds with salt (one of the few Trader Joe’s chocolate-covered things without milk or confectioner’s glaze)

dinner at Burrito Box: seitan burrito with vegan cheese and vegan sour cream (no extra charge for the substitutions); tortilla chips with green and red salsas

Brooklyn Pilsner at Puppet Playlist

breakfast: cereal with soymilk; coffee

lunch from NY Dosas food cart: roti curry with veggies, saambar soup, and coconut chutney; vegan raspberry Kollar cookies that the Dosas man sells (yum!! Ingredients: rolled oats, walnuts, safflower oil, maple syrup, vanilla, baking soda, cinnamon, sea salt, all-fruit jelly)

PBR

dinner: West African peanut soup from Peanut Butter Planet by Robin Robertson; table water crackers with Dr. Cow vegan cashew cheese and cilantro sauce

leftover roast pork bun from Vegetarian Dim Sum House