breakfast: fair trade banana; soy latte; corn bread
lunch: leftover brown rice and vegan saag paneer; pumpkin spice muffin with cinnamon icing; tahini lime cookie; peanuts
dinner made by one of my housemates: brown rice/wild rice mix with sauteed kale, chickpeas, tomatoes, etc.
drinks/food at the red derby: pork slap: natty boh; french fries with ketchup and mustard
sleepy time tea while watching the color purple; 1/2 a pumpkin spice muffin; clementine
brunch: orange juice; spiced cocoa with soymilk and vegan marshmallows; toast with kale spread (pureed kale, garlic, olive oil, Bragg’s, nutritional yeast) and chanterelle mushrooms (sauteed in Earth Balance); roasted root vegetables (kohlrabi, jerusalem artichokes, gold beets, elephant garlic, and shallots with black pepper, roasted red pepper flakes, sea salt, and olive oil); vegan cheese pizza from Pizza Plus
tahini-lime dough and cookies
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
lunch from NY Dosas: Jaffna lunch (4 spiced pancakes with coconut chutney and dried chutney, served with a soy chicken wing with red sauce); Special Pondicherry (lentil/rice crepe with greens, potatoes, and coconut chutney); sambar soup
samples and scoops from Stōgo: bananas foster (soy-based); vanilla bean (coconut); soy latte (soy); mint chocolate chip (soy); creamsicle (coconut). Also, sample of a live coconut chocolate ball.
dinner for honey’s birthday at soy and sake: Chicken Tempura (soy chicken, broccoli, sweet potato, zucchini, eggplant, breaded deep fried in Japanese tempura batter served w. a soy ginger sauce); miso soup; sake; spicy maki combo (spicy california roll; spicy tuna roll; spicy salmon roll); volcano roll (spicy tuna, cucumbers, asparagus, breaded and fried); g sake
drink: dos equis with lime
breakfast: oj; 2 clementine; 2 bananas; peppermint tea
lunch (leftovers from everlasting life): tofu skins; “chicken” salad; seaweed salad; garlicky kale salad
snacks: about 13 servings of cvs brand trail mix- asian blend (rice crackers, wasabi peas, sesame sticks, peanuts, cashews and almonds); apple latke
dinner on the bus to ny to surprise honey: 2 clementines; carrots
breakfast: oj; soy latte
lunch (leftovers from everlasting life): tofu skins; “chicken” salad; seaweed salad; garlicky kale salad; mac and cheese
snack: cvs brand trail mix- asian blend (rice crackers, wasabi peas, sesame sticks, peanuts, cashews and almonds)
dinner: saag paneer from veganize it…don’t criticize it (i used tofu instead of making my own paneer)
breakfast: oj; peppermint tea; salty oatmeal; banana; almonds (I was very hungry this morning)
lunch: squash, kale and tempeh
snack: cvs brand trail mix- asian blend (rice crackers, wasabi peas, sesame sticks, peanuts, cashews and almonds)
dinner at everlasting life:tofu skins; “chicken” salad; seaweed salad; garlicky kale salad
drink: peak organic (vegan according to barnivore.com)
breakfast: oj; peppermint tea with french vanilla soy creamer; apple with peanut butter
lunch: leftover quinoa from last week; leftover sweet potato and apple latkes; leftover salad
snacks: raisins; clementine; carrots with horseradish hummus
drinks/food at nooshi: heinken dark; asahi (vegan according to barnivore.com); oodles spring onions cake (pan fried with oodles scallions. the sweet and sour ginger sauce is not vegan)
dinner cooked by one of my housemates: burrito with guacamole, black beans, salsa, roasted broccoli and brown rice
pre breakfast: oj
brunch at sticky fingers (it’s not very good for breakfast): breakfast burrito; pancakes with maple syrup; home fries; tofu scramble
snack: stage planks (thanks emily!!!!!!!!!!!!!!!)
dinner: sweet potato latkes; apple latkes; salad with lettuce, red pepper, tomatoes, clementines and homemade balsamic vinaigrette dressing
breakfast: kava stress relief tea with french vanilla creamer; bananas; clementine
lunch at thaiphoon (goodbye lunch for our interns): pad thai tofu specify no fish and oyster sauce
snack: mashed potatoes
dinner with eva at the red derby: french fires; natty boh
dinner at home: chickpea stir fry made by housemate
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
brunch at julian’s: special (i don’t remember what it was); french toast; peppermint tea with steamed soy milk
snacks: chamomile tea; sweet tarts; dr. cow cheese
dinner: leftover mac and cheese from garden grille; leftovers from thanksgiving: stuffing; mashed potatoes; tofurky
dessert: more sweet tarts/ a ton of pretzels (i feel so sick!)
pre brunch: oj
brunch at rasoi (i think this is the best vegan food i’ve had): the buffet: with salad; lentil soup; rice patty; fried lentil doughnuts; vegetable curry with rice; beets
kettle salt and vinegar chips
dinner at garden grille: miso soup and mac and cheese
breakfast: garlic bagel with tofuitti from bagelz (eaten at home); oj
thanksgiving: stuffing; tofurky; harvest stuffed portobello mushrooms; mashed potatoes; yams; salad; asian vegetables
beer?
breakfast: garlic bagel with tofuitti from bagelz (eaten at home)
snacks: pizza strips from calvitto’s ; kettel salt and vinegar chips
drinks: narragasentt beer; flying dog winter ale; oj
dinner: vegetable patty made by whole foods (it tastes like stuffing!); avocado sushi; carrots; broccoli; cauliflower; toasted sesame snap peas with shitake mushrooms
dessert: ice cream: purely decadent coconut milk cookies and cream- yuck
breakfast: smoothie (peach, apple, blueberries, banana, almond milk, ice); toast with earth balance
lunch (Chinese food for mom’s birthday) at Bejing Restaurant- tofu with vegetables and broccoli with garlic sauce. the soup that comes with the lunch special is probably not vegan so we substituted for extra vegetables
dinner: leftover chinese food; leftovers from garden grille (crab cakes and seared seitan); oj; leftover pasta from ruby tuesday
breakfast: leftover smoothie from last night; rice crispies with almond milk; toast with earth balance
snacks: biscotti
lunch at ruby tuesday: children’s pasta with marinara sauce; salad bar (lettuce, red onion, cucumber, green pepper, artichoke hearts, chickpeas, sunflower seeds, balsamic vinaigrette)
dinner at garden grille (i think this was the best vegan food i’ve ever had. plus, hermione (emma watson) from harry potter was at the restaurant): hearts of palm “crabcakes” with chipotle aioli on a bed of arugula; chipotle seared seitan with wasabi mustard dipping sauce; pepita encrusted tempeh with sweet & spicy mustard glaze, roasted asparagus, cranberry and sliced almond quinoa, red wine beet reduction and chive oil; baked vegan macaroni and cheese with broccoli and crimini mushrooms
brunch for my cousin’s wedding: blackberries; raspberries; blueberries; strawberries; salty oatmeal
snacks at the airport on the way to Rhode Island: biscotti; pretzel rods
snacks on the plane: pretzels; tomato juice; bagel (?)
dinner: smoothie (coconut plain yogurt; frozen fruit (blackberries; strawberries; raspberries; blueberries); banana; almond milk); pistachio nuts from turkey; leftovers from r. thomas; saltines with dr. cow cheese
pre breakfast: lemonade
breakfast at r. thomas: The Southern Vegetarian (tender collard greens stacked up with millet corn casserole, smashed potatoes and shiitake mushroom gravy. Surrounded by dots of butternut squash, mild and frilly lolla rossa greens and garlic chili flax dressing); raw cashew cheese (seasoned vegan spread of soaked raw organic cashews, red peppers and tamari served with cucumbers, celery and pear slices; nori veggie kraut rolls (nori stuffed with raw cultured veggies, quinoa and garlic chili flax dressing) served with BED dressing and wasabi; peppermint tea with steamed soy milk
snacks: pretzels with dr. cow cheese
snacks/ dinner at my cousin’s wedding:
appetizers: carrots; squash; tomatoes; olives; artichoke; peanuts; almonds
salad: greens with sundried tomatoes
dinner 1: dumplings; tofurky; veggies
this was one of the best meals i have ever had. too bad they took it away before i finished
dinner 2: asparagus, green beans, carrots and sun dried tomatoes
drinks at the wedding: sam adams boston lager; 2 heineken; amstel light; vodka and grapefruit juice (all vegan according to barnivore.com)
breakfast: kava stress relief tea with french vanilla soy creamer; apple slices with peanut butter
lunch: carrots; microwave popcorn (safeway’s organic brand); cashews; more kava stress relief tea with french vanilla soy creamer
dinner from java green: grilled chicken wrap (soy chicken, spinach, red onion, tomato, sprouts, soy cheese, veg-mayo, smooth java)
snacks on the airplane to atlanta: peanuts; fresca
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
a taste of katherine and michael’s food from D Ital Shak (all-vegan, 24-hour): BBQ pork/chicken/?; cheesy potato pie; fried rice
dinner on the bus back to dc: toasted everything bagel with tofu cream cheese, onion and tomato (yum!)
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