breakfast: coffee; bagel with Tofutti from The Standard
lunch: sandwich with fake turkey slices, Vegenaise, tomato, and raw spinach; tahini-lime cookies
dinner: pasta tossed with avocado pesto (garlic, parsley, lemon, olive oil, walnuts, sea salt, black pepper, miso, a whole avocado) and sauteed onions + tomato chunks, with nutritional yeast sprinkled on top; red wine (may or may not be vegan)
breakfast: oatmeal with blueberries, strawberries, pecans, and soymilk
iced coffee at Gorilla Coffee
pickle and olive samples plus four bean salad from Union Market
whole avocado with white balsamic vinegar and sea salt
more tahini-lime cookies and dough
dinner: Boca burger with ketchup, Sriracha hot sauce, tomato slices, and “cheesy” spinach (sauteed with olive oil, then mixed with Bragg’s and nutritional yeast)
Brooklyn Brewery Pennant Ale ’55 (vegan according to Barnivore); whiskey and ginger ale
late night french fries and ketchup
breakfast: French Toast (recipe from Vegan with a Vengeance; bread dipped in soy creamer+soy milk+corn starch+chickpea flour, then fried in canola oil) with maple syrup
lunch: scallion pancakes (batter made from mix from H Mart, plus chopped scallions) with Sriracha hot sauce and Bragg’s liquid aminos; iced coffee; chocolate chips
dinner, trivia, and drinks at Pacific Standard: North Coast Brewing Company PranQster (vegan according to Barnivore); Pretty Things Saint Botolph’s Town (vegan according to Barnivore); sips of other beers (an oatmeal stout, an Irish red); pasta with roasted vegetables (eggplant, squash, tomato), cooked by Jonah and brought to the bar in a large pot
breakfast: toasted everything bagel with Tofutti cream cheese and sliced cherry tomatoes; coffee
lunch: bread and roasted vegetables (eggplant, sweet potato, zucchini, cherry tomato, garlic) with melted vegan cheese; snacks from Michael’s mom’s garden (fresh greens tossed in light vinegar and oil; strawberries)
Dogfish Head 120-Minutes IPA (vegan according to Barnivore)
dinner at Do Hwa: tofu bibimbap, with avocado instead of egg (I called ahead plus asked at the restaurant… the chili sauce has no fish sauce, and the bibimbap either is fish-free or they left out things to make it fish-free); bites off of the small plates that the waitress said used no fish sauce (I don’t know if they usually don’t have fish or if they left it out for me): fermented black beans, bean sprout salad, watercress salad, another veggie salad (I believe it was just carrots and ginger); Tröegs Rugged Trail Ale (vegan according to Barnivore). In case you go, their kimchee is NOT vegan. Overall, they were very informed and nice about making vegan dishes.
Brooklyn Brewery beer (vegan according to Barnivore)
breakfast: Cheerios with soymilk; coffee
lunch: peanut butter and jelly on flax bread; leftover black bean and romaine salad; espresso
mints
dinner at Mamoun’s falafel and then Five Guys: falafel sandwich; grape leaves; Cajun french fries with ketchup; peanuts. Five Guys doesn’t serve quite as many fries in NYC as they do in DC, but still very tasty.
From Five Guys FAQ page (in summary, the bun and therefore the veggie sandwich is not vegan; the french fries are vegan):
Q: Do you offer any food which is suitable for vegetarians?
A: Yes, to a certain extent. Our veggie sandwich and grilled cheese sandwiches are suitable for lacto-vegetarians. One thing to take note of is that our veggie sandwich is NOT a veggie burger. Our veggie sandwich consists of as many “veggie” toppings as you desire and served on our basic bun. You can add cheese if you please. Our bread is toasted, but usually on a separate grill from meat products. However, there is always a chance for cross contamination, so please check at the individual location where you are ordering to be certain. Finally, our fries are just plain potatoes cooked in 100% peanut oil and are suitable for even vegan diets.
Q: Do any Five Guys products contain soy or dairy?
A: Our rolls contain both soy and dairy.
soymilk; ginger ale; leftover orange poppyseed cake
breakfast: Cheerios plus cornflakes with soymilk; coffee
lunch: peanut butter and jelly sandwich on flax bread; leftover black bean and romaine salad from yesterday
dinner at Angelica Kitchen (all-vegan restaurant): portions of: walnut-lentil pâté appetizer with tofu sour cream, rice crackers, and raw veggies; potato plus seitan rounds with parsley-almond center, dill tofu sour cream, and kale; seitan tofu balls with udon and red sauce, salad, 3 grain mix (quinoa, wild rice, amaranth), and tempeh side; another entree with marinated tempeh, massive asparagus, carrots, weird tiny yummy leaves that tasted like spinach, and other veggies; orange poppyseed cake; tofu panna cotta; red wine (BYOB; may or may not be vegan).
This restaurant was really really awesome.
breakfast: Cheerios with soymilk; espresso
lunch: leftover pasta with alfreda sauce; cucumber slices; olives; salt and vinegar chips; espresso
Twizzlers at Iron Man 2
french fries with ketchup; mints
cornbread from Angelica Kitchen and red Charles Shaw wine at party at my future house
slice of black bean, spicy “chicken”, soy cheese pizza from Vinnie’s Pizzeria
breakfast: toasted poppy seed bagel with vegan cream cheese and red onion from The Standard; espresso
lunch: peanut butter and strawberry jam on 10-grain bread
dairy-free peanut butter chocolate ice cream from ice cream truck by NYU. He said it had no dairy or eggs, but it was not marketed as vegan, so I want to do a bit more research.
Magic Hat #9 (vegan according to their website) and whiskey ginger at Minnesota Happy Hour at Le Poisson Rouge
dinner from Vinnie’s Pizzeria: half slices of barbecue “chicken”, spinach-portabella-sundried tomato, basil-”pepperoni”, and Thai “chicken” pizza
peanuts
breakfast: Nature’s Path flax plus red berry crunch cereal with soymilk; double espresso from Oren’s Daily Roast
lunch: peanut butter and strawberry jam on 10-grain bread; leftover raw kale salad; leftover wild rice salad; tahini-lime cookies
Magic Pop; more tahini-lime cookies
dinner at the Cinco de Mayo party at Papacitos: vegan burrito smothered in vegan cheese, sour cream, olives, and salsa; vegan nachos; free shot of tequila; Tecate
breakfast: Nature’s Path blueberry-cinnamon “Optimum” cereal with soymilk; coffee from Oren’s Daily Roast
lunch: peanut butter and strawberry jam on multigrain bread; Pink Lady apple
garlic knots from Vinnie’s Pizzeria; honey tangerine (I do not think this is related to honey..); wild rice with Sriracha, tomato sauce, and Bragg’s
dinner at Rosalie’s: tortilla chips and baked corn tortilla with black beans, tomato and onions, lettuce, rice/corn/tomato dish, and rice/TVP/greens dish; the wild rice salad that I brought (wild rice tossed with cherry tomato halves, chopped scallions, toasted almond slices, sauteed broccoli rabe and garlic slices, olive oil, apple cider vinegar, Bragg’s liquid aminos, sea salt, black pepper, tarragon, and fresh lemon); Brooklyn Brewery Pennant Ale ’55; mojito mix with rum
breakfast: half a Field Roast sausage; espresso
snacks at the strawberry festival: strawberries; lemon+grape+orange snocone (no animal products in the flavoring, just corn syrup); salt and vinegar popchips (I had avoided these since they list lactic acid, but the popchips representative at the festival said he was certain they were totally vegan, and that the lactic acid must be from a vegetable source. But now I just looked at the website and the answer to the FAQ about veganism is that the original flavor is vegan.. no mention of the salt and vinegar. He might have gotten them mixed up.)
lunch from the place across from Mamoun’s falafel: fava bean pita sandwich with tahini, lettuce, and tomatoes (only $2.50!)
dinner #1 from Chipotle (Manhattan, NY): vegetarian burrito (guacamole, black beans, cilantro rice, corn salsa, tomato salsa, lettuce, flour tortilla)
snacks on bus: Crazy Core Skittles; dark chocolate covered espresso beans; dried strawberries; roasted peanuts and the last of the cashews from Emily
dinner #2 from Duccini’s (Washington, DC): 1/4 of a vegan pizza with Daiya cheese
So much food today…
breakfast: leftover wild rice with leftover broccoli+peanut stir fry; espresso
lunch from The Giant Bagel Shop: toasted everything bagel with tofu scallion cream cheese
orange chocolate sweet bread from Karen’s on Astor
dinner: pasta with yummy eggplant tomato sauce; broccoli sauteed with olive oil, Bragg’s, black pepper, and minced habañero pepper; little bit of flat Żywiec; more cashews
breakfast: other half of ABC cranberry-orange-muffin-with-walnuts cookie; dried strawberries; coffee
lunch: leftover wild rice with sauteed vegetables and kidney beans, with Sriracha sauce
dinner from Vinnie’s (Greenpoint, Brooklyn, NY): halves of vegan eggplant Parmesan slice, vegan barbecue chicken slice, and vegan artichoke, black olive, etc. cheese-less slice
Żywiec, Żywiec Porter, Tatra beer (all may or may not be vegan); dried strawberries; dark-chocolate-covered espresso beans
delicious black pepper cashews, Thai curry cashews, and mesquite barbecue cashews (thank you Emily!! Now I really did eat everything you ate the weekend of April 1st.)
breakfast: dried apricot; Rice Krispies with hemp milk (yes Emily, it is hilarious! I wonder if corn syrup and hemp milk have ever before made contact…); coffee
lunch from Mamoun’s: falafel sandwich (pita, tahini, falafel, lettuce, tomato) – $2.50; stuffed grape leaves ($2.00/4)
Skittles (original flavor); half an ABC cranberry-orange-muffin-with-walnuts cookie
dinner: wild rice; vegetables (collards, red onion, garlic, baby bella mushrooms) and kidney beans with fresh thyme, salt and pepper, Bragg’s, Sriracha, and lemon, sauteed in olive oil
whiskey with lemon
orange slices
brunch at Boneshakers (Brooklyn, NY), which I just discovered by accident this weekend… it is all vegetarian and almost all vegan, with many sandwiches and baked goods and delicious brunch options, and only 0.6 miles from my apartment: half of vegan chipotle+sage biscuits with gravy and soy sausage; half of vegan omelette of the day (tofu egg with tempeh bacon, tomato, and American-style vegan cheese), served with large potato wedges; greens with light balsamic dressing (greens came with both brunch dishes, each of which cost $10); coffee
dark-chocolate-covered espresso beans; rice crackers
dinner: soba noodles dipped in soy sauce with green onions; broccoli, baby portabella (I forgot our spelling consensus…) mushrooms, garlic, green onion, minced habañero pepper, and roasted peanuts stir fried with Bragg’s, vegetarian oyster sauce, and olive oil; fried vegetable dumplings
breakfast: toasted everything bagel with tofu cream cheese (not Tofutti… maybe Follow Your Heart? It was very creamy) and red onion from The Standard; coffee
lunch/snacks on bike trip around Jamaica Bay: whole wheat pita with Tribe chipotle hummus; Clif builder bar (most of a cool mint; small portion of a vanilla almond. The cool mint was better); bulk snacks from market at 243 Brighton Beach, just east of the the Ocean Parkway subway stop: dried apricots from Uzbekistan, dried strawberries, assorted dried vegetable “chips”, dark-chocolate-covered espresso beans (vegan according to an employee in the store). Bags of these four things plus rice crackers plus sunflower seeds plus dried papaya cost just $10. Not huge bags, but I was happily surprised by how cheap it was.
dinner: BBQ tempeh (from this recipe) on a hamburger bun with roasted red pepper + eggplant spread, romaine lettuce, and pickle
more dried vegetable chips; Ithaca Brewery Cascazilla red ale and Nut Brown Ale (both vegan according to workers in the Ithaca Brewery Store)
breakfast: cinnamon shredded wheat with soymilk; coffee
lunch from NY Dosas food cart: Jaffna Lunch (4 rice+lentil crepes with filling; coconut chutney; sambaar soup; vegan chicken wings
dinner: marinated and roasted tofu and eggplant with spinach, served on Israeli couscous, with toasted slivered almonds, fresh slivered radishes, and fresh lemon juice on top (click for the recipe)
Broth:
Marinade:
Bake tofu and eggplant in the marinade at 400F for 80-90 minutes. Flip periodically. Drain (and save) most of the excess marinade. Add the tofu and eggplant to a Dutch oven, along with onion, garlic, thyme, chives + habañero pepper. Add about 1/2 cup of the excess marinade. Bake, covered, 10-20 minutes. Check periodically for dryness; if dry, baste with more marinade. When the onion and garlic are just about cooked, add the spinach to the top, cover, and let the spinach steam for a few minutes. Then stir in the spinach and cook a couple more minutes.
Separately, cook the Israeli couscous in 2:3 couscous:broth. If there is not enough broth, substitute water.
Toast almonds in a pan and slice the radishes into think sticks.
Serve the tofu/eggplant on top of the couscous, with the almonds, radishes, and freshly squeezed lemon on top.
Ithaca Brewery Nut Brown Ale and Cascazilla (both vegan according to employees at the Ithaca Brewery store)
Ricola herb throat drop (the LemonMint flavor, which does not list honey)
brunch: coffee; brown rice + sauteed chickpea and vegetable leftovers; last of the Trinidadian corn soup
dinner at Patsy’s (thanks parents!): red pepper and basil off of antipasti plate; spaghetti al pomodoro
Kim’s Magic Pop
breakfast: Special K with soymilk; espresso
Ricola LemonMint herb throat drops (the one variety at my corner store that did not contain honey. Seems to be vegan. It list some herbs I haven’t heard of, including “mallow,” but I assume it is something from the mallow plant family, rather than from a marshmallow. Still worth asking Ricola.)
lunch: sandwich on multigrain bread with Follow Your Heart Nacho cheese, large red kale (raw), chives, thinly sliced onion, imitation cheese spread, roasted red pepper + eggplant spread, and pickle slices
dinner at Papacitos: “wet” (or, smothered in vegan cheese, vegan sour cream, olives, jalapeños, etc.) vegan burrito with seitan asada; Tecate with lime
breakfast: toasted oat cereal with soymilk; coffee
lunch at Cafe Asia: green curry with tofu; white rice; cucumber salad
I asked what items on the lunch menu had no fish sauce, and the waitress said the green curry was one of few options. Then I asked about appetizers, and she said either the cucumber salad or the tuna salad would be okay. So, yeah.
at going away party for Jamie: carrot stick; broccoli; cherry tomato; Harpoon IPA (vegan according to Barnivore)
Field Roast Italian soy sausage on multigrain bread with ketchup; chocolate cake with creamy peanut butter frosting
on car ride to Ithaca: popcorn (green apple, vanilla, and kettle) from Cornucopia/Austin (there is still so much left… it is difficult to eat more than 2 kernels at a time); Alternative Baking Company pumpkin spice cookie; banana; Twizzlers; Ruffles potato chips; espresso out of a vending machine
subscribe with rss