breakfast/lunch: coffee; leftover curry-pea-tempeh with pasta; pasta with vegan parmesan; vegan marshmallows

dinner at Vegetarian Dim Sum House (where they said everything is vegan but the fried banana dish came drenched with honey, so I’m skeptical…): mashed taro treasure boxes (yum!); three color dumpling soup (with spinach dumpling, some other dumpling, and rice noodle knot); pan-fried dumplings (yum!); snow pea leaves dumpling; rice flour rolls with chinese kale (a.k.a. broccoli rabe?)… I’m reminding myself not to get this one again; steamed glutinous rice wrapped in lotus leaves with nuts and maybe fake meat on the inside; mock roast pork buns; free tea

during Barton Fink: Dogfish Head Squall I.P.A.; Baker’s chocolate chunks

breakfast: toasted everything bagel with tofu cream cheese, onion, and tomato from Brownstone Bagels

lunch: salad with chickpeas, roasted red peppers, and vegetables from Brad’s, with my own dressing from Maple Grove Farms; garlic knots from pizza place (confirmed to not have butter, only oil, but the person who asked for me didn’t as about the dough, so may not be vegan)

Sam Adams beer to celebrate -80 move to new building

Brooklyn Brown Ale on the roof of new building

lab dinner from Balaboosta (extremely vegan accommodating): appetizers: fried cauliflower with lemon and pine nuts; amazing quinoa salad; pickled veggies; potato wedges; hummus and pita

entree: pasta with mushrooms and kale, minus the cheese

vegan dessert (made special for me!): cotton candied tahini, berries, thin hard noodle cookie stuff

wine (while they weren’t sure which wines were vegan, they were the ones who brought it up to me, which I have never had happen in a non-vegan restaurant. the waiter suggested going with a biodynamic one that might have a higher chance of being vegan, so we did that. now I’m looking into biodynamic and realizing maybe it has even more of a chance of not being vegan, since biodynamic often involves using manure. I haven’t yet found anything about what filtering agents they use in biodynamic wines.)

breakfast from Brownstone Bagels: toasted everything bagel with tofu cream cheese, tomato, and onion; coffee

more coffee

lunch from Cafetasia: spring rolls; green curry with tofu

tortilla chips with Newman’s black bean salsa; leftover Chinese food

Peak Organic IPA from Soda Bar

dinner from Eton (just opened a new location in Prospect Heights): steamed veggie+lentil dumplings with ginger vinegar sauce; side of rice (flavored with sesame seeds and seaweed) with soy sauce. This place is amazing, cheap, and very clear about what is vegan when you ask (you can get ramen or soup with vegetable broth, vegan dumplings, and I think there is some sort of seitan option)

Endangered Species dark chocolate

dinner on the bus back to dc: garlic bagel with tofutti from bergen bagels

breakfast from bergen bagels: toasted garlic bagel with tofutti, red onion and tomato

snacks: nutritional yeast; purely decadent coconut milk ice cream-  chocolate brownie almond; mac and cheese from everlasting life; wild rice salad made by honey; crackers with sheese

drink: dos equis with lime

breakfast: shredded wheat with soymilk; coffee; coconut yogurt

lunch at Patsy’s: spaghetti al pomodoro with fresh basil; salad with lettuce, tomato, olives, vinegar, and olive oil

Skittles

dinner: vegan mac and cheese (“Mac Daddy” recipe from Veganomicon, featuring lemon and tofu); sauteed spinach; PBR

pre breakfast: another soy latte made by michael (still amazing!); a taste of vegan paneer; a taste of the green tea ice cream mix

brunch: saag paneer with homemade vegan paneer cheese (click here for the recipe) over brown rice; green tea coconut/ nut-based ice cream (1.75c coconut: 1.25c nut-based MimicCreme in lieu of soy; otherwise followed the recipe from The Vegan Scoop)tecate (vegan according to barnivore)

snacks: another soy latte made by michael!; more green tea ice cream

pre breakfast: soy latte made by michael (yum- thanks micahel)

brunch at kate’s joint: batter fried onion rings cajun style with bbq sauce with bbq sauce (the first onion rings i’ve had in about 10 years!); coffee with soy milk; bloody mary; vegan cinnamon french toast topped with caramelized apples; sweet potato hash (yams topped with collards, fakin, vegan cheddar cheese and tofu scramble)

dessert at lula’s sweet apothecary: coffee ice cream in a sugar cone; tastes of cinnamon ice cream and cookies and cream

dinner at John’s of 12th St : they have a vegan menu, which you can view here: bruschetta (garlic grilled bread with avocado, basil and tomatoes); vegan garlic bread; seitan alla rosa with artichokes & fire-roasted peppers in marsala wine mushroom sauce- this comes with a side of spaghetti with marinara sauce; tomato, spinach and tofu ravioli in fresh tomato bail sauce

drink treats at home: leftover beer from last night’s tasting: harpoon grateful harvest cranberry ale (vegan according to their website); smuttynose robust porter (vegan according to barnivore); rouge shakespeare oatmeal stout (vegan according toe barnivore); crispin natural hard apple cider (vegan according to barnivore) mixed with lindemans peche “peach” lambic (vegan according to barnivore); tecate

food treats at home: peanut butter bomb by vegan treats (we bought it at atlas cafe); jokerz buccaneer all natural candy bar (tastes like a 3 musketeers bar)

pre breakfast: coffee at honey’s house (she bought it in costa rica)

breakfast from A.R.E.A. bagels: honey and i shared an everything bagel with scallion tofu cream cheese, onion and tomato

lunch at red bamboo: pineapple seafood fried rice (soy fish, scallops, crab, shrimp, red and yellow peppers and white rice); creole soul chicken (panko breaded soy chicken with cajun rosemary seasoning served with sweet corn mashed potatoes, steamed carrots, yellow squash, zucchini, and our classic mushroom gravy)

dessert at lula’s sweet apothecary: samples of espresso ice cream and mint chip;  an ice cream sundae- 1 scoop of earth worm ice cream (chocolate cashew based ice cream with crumbled cookies and gummy worms), 1 scoop of soft serve cake batter (soy based), hot fudge, coconut whipped cream and chocolate sprinkles (aka jimmies if you are from Rhode Island)- THANK YOU FOR THE BIRTHDAY GIFT HONEY!

snacks: a taste of a peanut butter bomb by vegan treats (we bought it at atlas cafe); wayfare hickory cheddar spread and dr. cow cheese spread on ryvita sesame rye crackers and carr’s water crackers

dinner: bok choy sauteed with garlic, red pepper flake, salt and pepper; miso soup made by michael; green tea soba noodles (thanks honey!) dipped in soy sauce with scallions

beer tasting: harpoon grateful harvest cranberry ale (vegan according to their website); peak organic maple oat ale (vegan- see company responses about vegan products); smuttynose robust porter (vegan according to barnivore); dogfish head saison du buff (ale brewed with parsley, sage, rosemary & thyme) (vegan- see company responses about vegan products), Rouge shakespeare oatmeal stout (vegan according toe barnivore); crispin natural hard apple cider (vegan according to barnivore); lindemans peche “peach” lambic (vegan according to barnivore); honey and michael squared beer (peach and strawberry lambic- vegan according to michael and honey)

breakfast: toasted everything bagel with plain Tofutti cream cheese, tomato, red onion, and avocado from A.R.E.A. Bagels; iced coffee from Gorilla Coffee

lunch: peanut butter and jelly sandwich; apple; leftover Chinese-take-out green beans; leftover raw spinach salad

Crazy Core Skittles; bite of dark chocolate bar with chocolate “nibs”

dinner: time-efficient sandwiches: multigrain bread, Vegenaise, Liftlife Roasted “Turkey” fake meat, romaine lettuce, and tomato; last of the apple cider; bite of avocado (then realizing it was not ripe)

vegan chocolate cake baked by Michael (Glass) for Michael (Geraci)’s birthday

tastes while cooking tomorrow’s travel food

breakfast: lemon cornmeal pancakes from leftover batter, with fresh blueberry sauce and tomatillo-jalapeño sauce; plantains sauteed in Earth Balance; espresso

lunch: leftover miso soup; leftover soba noodles with soy sauce; leftover sauteed sesame veggies

orange juice; dark chocolate

Stella Artois (vegan according to Barnivore) at housewarming party for downstairs neighbors

dinner at Fornino: red wine (may or may not be vegan); saffron risotto ravioli with lemon peel.

They told me the marinara pizza, the potato gnocchi without butter or Parmesan, and the grilled saffron risotto ravioli without Parmesan could be made vegan. I thought the risotto in the ravioli was suspiciously creamy/cheesy, but I had a couple people eat it and they said they were sure it wasn’t cheese and pretty sure it could be vegan. I am going to ask another couple people before trying it again. If it was vegan, they got an amazing texture and idea for vegan ravioli.

peach sorbet from Uncle Louie G

breakfast: shredded wheat with soymilk; espresso

lunch: falafel sandwich from Mamoun’s; stuffed grape leaves (2/$1) at the place across from Mamoun’s

most of a Field Roast sausage (minus the bite I had yesterday); a few vegan spicy sweet chili Doritos

dinner: miso soup (shiitake plus veggie bouillon base, with tofu and wakame); soba noodles dipped in soy sauce + scallions + wasabi; sauteed tofu plus vegetables (tofu, mushrooms, red onion, garlic, and corn with lemongrass, black sesame seeds, scallions, sesame oil, and hot chili oil); whiskey on the rocks

dark chocolate

breakfast: shredded wheat with soymilk; espresso

lunch: leftover pasta with lentils + tomato sauce + nutritional yeast; leftover sauteed spinach with garlic; half an avocado

dinner #1 at speakeasy bar accessed through Crif Dogs: the “Hummer” veggie dog (hummus plus veggie dog plus vegetables; they said it was vegan but I didn’t press them about the bun); beer

shot of rum, shot of whiskey, and Yuengling (vegan according to Barnivore) at Continental

dinner #2 at Yakitori Taisho: vegetable noodle dish (they would not let me substitute the listed pork for tofu, which I found surprising and disappointing. Also, there was some confusion over my questions about fish and oyster sauce, so in the end I wasn’t confident that it was vegan, but I couldn’t taste any fish sauce); sake (may or may not be vegan)

chocolate brownie almond Purely Decadent coconut ice cream; Spicy Sweet Chili Doritos (these seem to be vegan, but I’ve been meaning to email the company); a bite of a Field Roast veggie sausage

baked lentil crackers with garlic hummus; espresso

brunch at Pepperocino’s: grilled vegetable panino served with roasted potatoes (the waiter said none of it had dairy)

dinner: ful medamas (same recipe that I used before, see recipe section) with lots of fresh lemon and parsley, served with raw carrot sticks and parsley-flax bread (same as my multigrain bread recipe, with 1:3 whole wheat:white flour, with agave instead of maple syrup, and with added thyme, tarragon, fresh parsley, and flax seeds); mango lassi (1.5c mango, 1.5c soy yogurt, and 0.5c soymilk blended in a food processor); Brooklyn Brewery Oktoberfest (vegan according to Barnivore)

Luna and Larry’s cherry amaretto coconut ice cream

breakfast: blueberry clusters cereal with soymilk; coffee

lunch: idly lunch (soup with vegetables, potatoes, and pancakes) from NY Dosas food cart

Twizzlers

dinner at Michael Glass’s: basil corn rice sticks (same recipe I used before.. yum!); sauteed baby bok choy with enoki mushrooms (with garlic, salt, black sesame seeds, and sesame oil); cornmeal-crusted tofu from this recipe; vegan chocolate cake from this recipe (very moist and good); Magic Hat #9 (vegan according to Barnivore); red and dessert wines (may or may not be vegan)

breakfast: shredded wheat and blueberry clusters with soymilk; coffee

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

Skittles; a few Ghirardelli semi-sweet chocolate chips (I’ve found these to be the most readily available vegan semi-sweet chips)

dinner: last-minute Mexican succotash (mixed and sauteed: lima beans, corn, chipotle pepper with adobo sauce, garlic, red onion, sesame oil, fried corn tortilla pieces, a bit of tofutti sour cream, a bit of Earth Balance, and salsa, served with fresh tomato); sauteed kale with garlic, sesame oil, black pepper, and sea salt; Harpoon summer ale from a Bierkraft growler (vegan according to Barnivore); bit of Southern Tier Phin and Matt’s extraordinary ale (vegan according to Barnivore)

breakfast: shredded wheat with soymilk; iced coffee

lunch: sprouted brown rice risotto made by Macro Vegetarian (brown rice, tofu, corn, beans, etc.); dinosaur plum

Skittles at Machete

dinner: peanuts and Cajun fries with ketchup from from Five Guys; stuffed grape leaves from the place across from Mamoun’s

breakfast: shredded wheat with soymilk; iced Gorilla coffee

lunch from Little Atlas Cafe: vegan “chicken” artichoke with guacamole on a multigrain panini; peppermint brownie

Tofutti chocolate cookie crunch ice cream

dinner from Pizza Plus: half a soy cheese pizza (they said it was dairy free, but I was not on the phone and did not clarify that this means without casein. I’ll ask next time); sauteed spinach with olive oil

Southern Tier I.P.A. and Phin and Matt’s beer (vegan according to Barnivore)

brunch: toasted everything bagel with chives Tofutti cream cheese; coffee

dinner at Long Tan: red curry with tofu and rice (the waiter said the yellow and green curries have fish in them but the red is okay); vegetarian pad thai specifying no fish sauce

chocolate soy gelato from place around the corner

brunch: slice of mango; spoonful of Tofutti chocolate ice cream; toasted everything bagel with tofu cream cheese, tomato, and onion from A.R.E.A. Bagels; iced Gorilla coffee

Prosecco (may or may not be vegan) to celebrate Panorama win; pretzels, carrot sticks, and cucumbers with hummus

dinner: grilled flat bread with roasted potatoes, roasted peppers, vegan cheese, and roasted eggplant; pasta with marinara sauce; red wine (may or may not be vegan)

vodka watermelon; sip of sherry; vegan raspberry dump cake