breakfast: leftover chili with white rice
lunch: toasted sourdough bread with mashed avocado, salt, pepper and tomato; toasted sourdough bread with tomato slices and vegan “tuna” salad
snack at sticky fingers: raspberry lemon muffin and a sip of hot chocolate
tea from tynan: Moroccan Mint
dinner at pho 14: veggie pho
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: gala apple; coffee with french vanilla soy creamer
lunch from java green: grilled “chicken” wrap (soy grilled chicken, lettuce, spinach, tomato, onion, carrot and smooth java. i added on vegan cheese)
pretzels
dinner 1: leftover chipotole garden blend buritto
dinner 2 at el rinconcito II: black bean pupusa (specify no cheese); chips and salsa; negra modelo (vegan according to barnivore)
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: peppermint tea
lunch from whole foods: curried tempeh, vegan chicken, raw garlic kale salad; gala apple
soy latte; a few bites of the leftover chipotle garden blend burrito
dinner: pretzels; apricot nut bars
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: coffee with coconut creamer
lunch from chipotle: garden blend burrito (I added in my own avocado)
peppermint tea with coconut creamer
drinks/food at nooshi: 2 pina colada; 2 sides of steamed rice with soy sauce
dessert: apricot nut bars from the freezer
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)
breakfast/lunch: an entire bag (a day’s worth of food) of cvs trial mix asian blend
soy latte from argo tea at the chicago airport (they label their vegan food!)
tomato juice on the airplane from chicago to washington, dc
dinner: toasted sourdough bread with vegan “tuna” salad and tomatoes
snack: apricot nut bar
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
breakfast at aroma cafe: plain bagel with hummus; chai latte; banana
snack: asian marinated tofu from common ground food co-op (there is a chance i ate this on sunday, not monday)
lunch/ dinner: homemade gumbo with fresh okra, red pepper, onion, garlic, frozen vegetables, butternut squash (from the garden), summer squash, wine vinegar, canned tomatoes, paprika, cumin and chili powder
salad with heirloom tomatoes and cucumber
drink while cooking: williamsburg alewerks tavern ale
drinks at the blind pig brewery (“the piglet”) and the blind pig: two brothers cane and ebel; another beer i can’t remember
i think i may have had more drinks- i can’t remember
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
breakfast at espresso royale: everything bagel with hummus; fresh squeezed orange juice
lunch at siam terrace: vegetarian pot stickers with black bean ginger sauce; mock dock curry (crispy mock duck topped with spicy curry sauce, green beans, green and red bell peppers, carrot and basil leaves). they are very nice there- i confirmed that both are vegan
snacks at the arboretum: trail mix; shiner bock (vegan according to barnivore)
dinner at crane alley (not very vegan friendly): falafel with beet chips; sweet potato fries; rogue dead guy (vegan according to their website) ale and bell’s java stout (vegan- see company responses about vegan products)
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 on the way to urbana, il: planters trail mix (sunflower kernels, raisins, cashews, peanuts, pumpkin kernels, almonds) nuts; soy latte
lunch from veggie trails (click here or here for more information): texas bbq wrap (tofu veggie slices in a zingy sauce, topped with red onions and organic baby spinach in a whole wheat wrap) served with organic corn chips and salsa fresca (very good!)
snacks: more trail mix; black bean tamale from the common ground food coop; hummus with purple carrots
dinner at basil thai: basil tofu and veggie; pad kee mao (specify no fish and oyster sauce. the basil tofu dish was ok, the noodle dish was bad)
breakfast: coffee with coconut creamer; cashews
lunch at java green: revolutionary chicken (vegan chicken, vegan cheese, red onion grilled on a really good bread)
dinner: Nirvana Vegetarían Wrap and sam adam from marx
beer: harpoon at eva’s; belle’s october fest at shelley’s friends
chocolate cake
string bean from the garden
this post was not published until 12/11/2010. i am not sure if it’s 100 percent accurate
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
breakfast: coffee with coconut creamer (not sweet at all and not very creamy); peanuts; cherry tomatoes (yum)
welcome lunch for the new interns at le pain quotidien: organic red quinoa salad with arugula, chickpeas, artichoke, tomatoes, sprouts and bread
snack: chocolate cake
dinner: leftover zucchini pasta with fresh tomato sauce
drink: sam adam’s blackberry wheat
snack: veggie chips
breakfast: coffee with so delicious coconut creamer (soy free); peanuts
lunch at baja fresh: a side order of rice and beans (specify no cheese). it comes with black beans or pinto beans, rice, chips and the toppings bar (cilantro, various salsas)
snack: chocolate cake
dinner: zucchini “pasta” with fresh tomato sauce (see recipe archive)
breakfast: cherry tomatoes; an apple; cashews; green tea
lunch: toasted sourdough bread with hummus, tomato, lettuce, vegan “tuna” salad, cheezly vegan cheese
snack: chocolate cake
…. more chocolate cake
dinner: quinoa with curry, garlic, garlic powder, salt and pepper; peanuts (a lot of freaking peanuts) while watching Something You Did at the JCC
snack: peach
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