breakfast: shredded wheat with soymilk; coffee

lunch: roti from Ali’s Roti Shop

dinner at Panorama: doubles from Ali’s Roti Shop; corn on the cob

Corona, JOOSE, and Maker’s Mark whiskey (after playing!)

breakfast: toasted everything bagel with tofu cream cheese, tomato, and onion from A.R.E.A. bagels; Gorilla iced coffee

lunch: vegan ginger chicken sandwich from Atlas Cafe

peanut butter bomb brownie made by Vegan Treats

dinner: sandwich with spinach, tomato, and Tofurkey slices

Skittles

3am snack: second half of the vegan ginger chicken sandwich

brunch: toasted everything bagel with tofu cream cheese, red onion, and tomato from A.R.E.A. Bagels; iced coffee from Gorilla Coffee

grapes

dinner: wild rice soup (bouillon, onion, celery, wild rice, red pepper flakes, black pepper; carrot and red potato; black pepper, garlic, ginger, olive oil, thyme, rosemary; veggie sausage fried in canola oil with garlic; parsley, scallions; I’ll add a better recipe soon, Stacey); JOOSE

beer at Pacific Standard Trivia Night: Weyerbacher Imperial Pumpkin Ale (vegan according to Barnivore); an I.P.A. (I can’t remember the brand!); a beer for the beer tasting trivia that I also can’t remember

breakfast from Babycakes: banana bread, “cheddar” (Daiya) biscuit, and coffee

lunch from Saigon Grill for Anita’s last day: basil vegetable and tofu lunch special with brown rice, specifying no fish sauce or oyster sauce (they said that most of the dishes use fish sauce, but some can be done without it; I didn’t clarify all the dishes that are or aren’t okay besides this one)

Babycakes snacks for Anita’s last day: portions of lemon cupcake, carrot cupcake, banana berry cupcake, vanilla cupcake, cinnamon sugar doughnut, brownie bite, and lemon poppyseed bread

dinner at Per Se for Michael’s mom’s birthday: vegan tasting menu. This was, by far, the nicest restaurant I’ve ever been so or will probably ever go to. You choose either a vegetarian or non-vegetarian tasting menu, but they invented a new one for me, of which only a couple things overlapped with the vegetarian one, so I think a lot of these things they prepared just for me. Not too many vegan protein options, but I think these were the tastiest vegetables I’ve ever had. I tried to jot things down on Michael’s dad’s Blackberry since I didn’t have paper or a pen, but it all went too fast to really write down everything. Here’s what I did write down:

1) Nutmeg gouger served with carrot puree with fennel oil.
2) Ginger beer sorbet with cucumber. Some cucumbers cut into thin slices, some scooped out into little spheres!
3) Mini baguette and sour dough bun served with two olive oils, one mild and one spicy.
4) Heirloom tomato salad with petite basil and something else (I think maybe chunks of macademia nuts?)
5) Fig salad with huge thin crispy somethings and other things.
6) Corn with compressed spinach, collard stalks, and fancy onions.
7) Radish-carrot-potato-fennel dish.
8 ) Truffle-infused risotto with compressed spinach.
9) (as a replacement “cheese course”) Endive and candied apricot with orange curry served with currant rye bread.
10) Peach sorbet with raspberries and pecans.
11) Chocolate brownie or cake with very dark chocolate chocolate sorbet and foamed coconut.
12) Homemade chocolates (I had the two vegan options, licorice and pistacio.)
13) cocoa-covered hazelnuts
14) hard candy in a bag to go
also, champagne, white wine, red wine, and dessert wine (all of which may or may not be vegan). Also, I got to go in the kitchen, and it was the most immaculate and organized kitchen I’ve ever seen.

In delicious contrast, at a midnight showing of The Room: JOOSE

Late-night peanut butter graham crackers and more hard candies

breakfast from A.R.E.A. Bagels: toasted (burnt?) everything bagel with tofu cream cheese, tomato, and onion; iced coffee

lunch: whole wheat English muffins with scallion hummus and fresh tomato slices

more whole wheat English muffins on subway

dinner: Indian lentils with vegetables from a can; cucumber salad (cucumber, apple cider vinegar, olive oil, black pepper, sea salt, and paprika); jalapeño potato chips; half a Sierra Nevada; three gnocchi; spoonful of dark chocolate coconut ice cream

breakfast: toasted everything bagel with tofu cream cheese, tomato, and onion from A.R.E.A. bagels; iced coffee from Oren’s Daily Roast

lunch: peanut butter and jelly sandwich

late afternoon Skittles

dinner: pasta (tossed in black pepper and olive oil) with marinara sauce; romaine lettuce with red lentil salad dressing (red lentils, rinsed and then cooked in water with bay leaves, roasted red pepper flakes, and dried red chilis, with minced garlic and fresh tomato added with a few cook minutes left; cumin; dill; thyme; black pepper; salt; olive oil; lemon; white balsamic vinegar)

Long Trail I.P.A. and Belgian White (vegan according to Barnivore); a bit of chili and cornbread (thanks Jonah and Anna!)

breakfast: leftover chipotle mac and cheese; coffee

lunch: leftover chipotle mac and cheese; romaine lettuce

Luden’s wild cherry throat drops. This time, Marcy, I did not eat them because I was sick, but only because I like cough drops. I wanted to buy a bag of Skittles but realized I didn’t have cash, so then, in frustration on the subway, I ate about 8 of these. They aren’t really cough drops; more like corn syrup and flavor drops.

Blue Moon (vegan according to Barnivore) at Hot Chip concert

dinner at Candle 79: toast with lentils and eggplant sauce; chilled avocado soup; a bite of a wild mushroom tamale with guacamole, cashew sour cream and vegan cheese; grilled tofu with basil-sesame seed pesto and succotash; a bit of pecan-crusted seitan with on tortillas with mole sauce, corn, something else, and radishes; Devil’s Country cocktail (vegan sake, watermelon, muddled chilis, pickled ginger, lime, agave); Allagash Black beer (vegan according to Barnivore, and all drinks at Candle 79 are supposed to be vegan); part of Mexican Chocolate Brownie with caramelized banana, coconut ice cream, toasted pecans, and chocolate-ancho sauce; part of dessert special with figs, caramel-y oat clusters, and fig ice cream

Ricola lemon mint throat drops

breakfast: shredded wheat with soymilk; coffee

Luden’s red cherry throat drops (thanks Eliana)

lunch: cracked pepper Triscuits with Cheezly English cheddar soy cheese, cucumber, tomato, cilantro, and avocado; leftover peanuts from Five Guys

more Luden’s red cherry throat drops

dinner: udon noodles with simple peanut sauce coating (click for the recipe); Dogfish Head Aprihop IPA (vegan according to Barnivore)

more Ricola lemon mint throat drops

half a peanut butter bomb brownie made by Vegan Treats, puchased at Atlas Cafe

breakfast: sourdough toast with Earth Balance; coffee

lunch: leftover marinated tempeh on sourdough bread with cucumber, tomato, cilantro, and roasted onion+garlic

dinner from Long Tan (Thai restaurant): vegetarian pad thai, specifying no egg and no fish sauce

half a Mocha Chocolate Boston cookie; chocolate cookie crunch Tofutti ice cream; Peak Organic Summer Session Ale (vegan according to Barnivore)

breakfast: toasted everything bagel with Tofutti cream cheese, tomato, and onion from A.R.E.A. bagels; soy latte

lunch: corn on the cob (specially made without butter and with salsa) at Deerhoof-covering-Joy-Division concert; Rogue Dead Guy ale (vegan according to their FAQ page:

Q: Are Rogue beers vegan friendly?
A: We do not use islinglass (finings, which are fish bladders) for our bottles and regular kegs of Rogue Ales, so yes, the regular commercial beers from Rogue are vegan friendly. Note, there are finings used for the cask conditioned firkins… which helps settle the beer in the cask. (Same with our allied breweries, Eugene City and Issaquah Brewhouse). ; Hitachino’s Nest ale

); Hitachino Nest Red Rice Ale (may or may not be vegan)

dinner from Bliss: half an order of vegan quesadillas with soy cheese, pico de gallo, and vegan sour cream with whole wheat tortillas; half a tempeh sandwich (beets, tempeh, spicy peanut sauce, lettuce) served with coleslaw and a side salad with lemon-tahini-miso dressing

cherries, strawberries, a bit of pie dough, and a bit of coconut milk while baking cherry-strawberry pie and prepping ingredients for coconut ice cream

breakfast: vegan variety of Special K with freeze-dried strawberries with soymilk; espresso

lunch from Five Guys: Cajun fries with ketchup and vinegar; peanuts

strawberries

dinner: raw kale salad (massaged kale, minced red onion, minced garlic, tomato chunks, avocado chunks, olive oil, Bragg’s, and nutritional yeast); tofu-cilantro “egg” salad (virtually the same recipe as before) on Rudy’s Organic oat wheat bread (specifies that it’s vegan on packaging); Blue Point Brewing Company Hoptical Illusion IPA (vegan according to Barnivore); more strawberries

breakfast: poppyseed bagel with nothing on it; iced coffee from Oren’s Daily Roast

lunch from Mamoun’s: falafel sandwich with baba ghanouj

apple slices with peanut butter; tea

chocolate chip cookie dough soy ice cream in between two Babycakes chocolate chip cookies at all-vegan Stogo

dinner from Pukk: take-out pad thai with vegetarian duck, specifying no egg

cherries

leftover grilled tofu, zucchini, and sweet potato; blueberries; iced coffee

vegan ginger spice cookie on the High Line

onion bagel with nothing on it

Garden Blend burrito (rice, black beans, Garden Blend protein, grilled veggies, lettuce, corn salsa, tomato salsa, and smoked chipotle Tabasco sauce on a flour tortilla) and water with lemon from Chipotle (at the 149 8th Avenue location)

Brooklyn Brewery IPA

more leftover zucchini

chili + cherry dark chocolate

breakfast: blueberries; iced coffee from Gorilla; toasted everything bagel with tofu cream cheese, tomato, and red onion from A.R.E.A bagels

Wheat Thins while watching the Tour de France

popcorn (cooked in canola oil and salt only) at I Am Love at the Jacob Burns Film Center

dinner: tofu grilled with sesame oil then spread with tahini-lemon-garlic sauce, inspired by this NYTimes article (I think you need a very high lemon:tahini ratio to make the recipe work properly. When I tried it, the tahini seemed to thicken the more lemon juice I added; I think you need a ton for it to thin, maybe 1:1?); grilled zucchini with sherry vinegar, black pepper, sea salt, and olive oil; grilled sweet potato with sea salt and olive oil; grilled corn with sea salt; homemade lemonade; Dogfish Head 90-Minute IPA; Ruffle-like potato chips; cherries

Patrón XO Cafe while watching The Men Who Stare At Goats (this movie was not good. Also, I watched like 5-6 hours of television/movies on the 4th of July. Fitting?

breakfast: vegan variety of Special K with freeze-dried strawberries; coffee; another cup of coffee

lunch at The V Spot (on my new block): chipotle seitan wrap (seitan, avocado, black beans, soy cheeses, whole wheat tortilla); salad

sip of espresso

chocolate banana soy gelato from ice cream place next to V-Spot, served with a sugar cone (I forgot to make sure that the cone is vegan; I’ll ask next time); self-served brandy on top

Brooklyn Brewery beer and Dragon Joose at barbecue (JOOSE after coffee, coffee, and espresso… ahhhh!!!!)

Corona at Zebulon

supposedly vegan soy hot dog with ketchup, mustard, and relish at The Levee

breakfast: Israeli couscous cooked in vegetable broth; coffee

lunch: more couscous plus leftover burrito

Twizzlers and cranberry juice at Sex and the City 2. The cranberry juice was supposed to be a cosmopolitan but I couldn’t find the other ingredients in time for the movie. Which is worse: 1) seeing this movie, or 2) drinking a fake cosmopolitan at this movie?

dinner from Vinnie’s: slice of vegan eggplant Parmesan; peanut butter bomb made by Vegan Treats

breakfast: coffee; toasted everything bagel with tofutti cream cheese, red onion, and tomato from The Standard

lunch: leftover cannellini-cilantro hummus, wheat pita, carrot

dinner from Papacitos: vegan nachos (vegan cheese, vegan sour cream, beans, olives, salsa, etc); vegan seitan burrito; Tecate

breakfast: oatmeal with blueberries, salt, and soymilk; coffee

lunch: cannellini-cilantro hummus with wheat flatbread, tomato slice, and fresh lemon

dinner from Do Hwa: bibimbap with tofu and avocado (the avocado in place of egg); burdock root with sesame; baby bok choy + carrot salad; soybean sprout salad; fermented soybeans with nuts; schoolgirl cocktail (champagne plus passion fruit juice; the champagne may or may not be vegan; schoolchildren definitely not vegan)

PBR at WhoMadeWho concert at Mercury Lounge

breakfast: oatmeal with sea salt, blueberries, strawberries, and soy milk; coffee

potato chips in a U-Haul

Swedish fish from a vending machine, to kill time

a plain everything bagel and nasty iced tea from Dunkin’ Donuts, also to kill time (this is a good excuse, isn’t it?)

lunch: toasted everything bagel with Tofutti cream cheese

rice crackers; blueberries

dinner at Dao Palate (all-vegan restaurant): miso soup; mango soy protein (soy protein, plum sauce, mango, celery, zucchini, turnips, peppers, and onion) with brown rice

breakfast: shredded wheat with soymilk; espresso

lunch from Luscious Foods: whole wheat wrap with avocado, balsamic vinegar, veggies

gin and ginger

dinner: pasta with nutty basil pesto (1/2 c sunflower seeds, 1/4 c almonds, handful basil, 1/4 c olive oil, sea salt, pepper, cayenne, 1/4 c water, 3 cloves garlic); sauteed bok choy; brandy alexander