breakfast: coffee with soy creamer (i just looked at the package and there are approximately 63 servings of soy creamer in the container. i use the container up in 10 days. nasty?); celery and peanut butter
lunch at astor mediterranean: vegan cheese pizza
dinner: a ton of leftover veggie pasta
breakfast: coffee with soy creamer; salty oatmeal
lunch: leftover pasta with veggies; soy frappuccino
snack: oreos
dinner at meskerem: Vegetariab Messob (A combination of vegetarian dishes arranged on a platter and served with tomato and potato salads).
beer: williamsburg alewerks tavern ale and wheat ale. a taste of chesapeake pale ale
breakfast: coffee with soy creamer; celery
lunch from amsterdam falafel: falafel pocket with hummus, beets, chickpeas, eggplant, etc.
snacks: sunflower seeds; celery with peanut butter
food at haydee’s while listening to nate’s band: margarita and yuca con curtido
dinner: leftover couscous and curry; a bite of leftover pasta; red marker ale by williamsburg alewerks (vegan- see company responses about vegan products)
breakfast: Cheerios with soymilk; coffee
homemade cherry pie
grapes (throughout day); potato chips
lunch: toasted peanut butter and jelly sandwich
Sour Patch Kids
dinner at At Sara’s Table/Chester Creek Cafe: bell peppers stuffed with arborio rice, almonds, raisins, dill, parsley, and mint, on a bed of red lentil+buckwheat ‘potage’
what’s potage?
breakfast?: Oreos; grapes
lunch: leftover pasta with marinara sauce; coffee
homemade pie with cherries from the backyard (thanks Dad!)
dinner at Duluth Grill: burrito with tempeh, black beans, lettuce, pico de gallo, chipotle sauce, guacamole, and vegan cheese
(They have several sandwiches that seem to be vegan aside from honey in the bread, including tempeh and tofu fillings. I established that the guacamole and the wild rice cranberry salad are vegan. The wild rice burger patty is NOT vegan.)
Lake Superior Special Ale and popcorn at Sir Ben’s
breakfast: coffee with soy creamer; sunflower seeds
lunch: toasted sourdough bread with hummus, vegan tuna salad, lettuce, tomato (from the garden), vegan cheese
snack: skittles and more sunflower seeds
drinks/food at mandu: tiger beer (vegan according to barnivore); and vegetable mandu (1/2 steamed, 1/2 fried)
dinner: leftover curry with white rice and leftover coconut tofu
breakfast: banana
lunch at asylum: vegan biscuit bowl (homemade veggie biscuits topped with tofu scramble, sauteed onions, peppers, squash, zucchini, and vegan cheese)
beer (williamsburg alewerks:) tavern ale, redmarker, ipa
dinner: heirloom tomatoes tossed in balsamic vinegar and basil; tofu curry with brown rice (tomatoes; carrots; broccoli; green beans; tofu; onions; garlic; jalapeno)
breakfast: raisin toast with Earth Balance; orange juice; chocolate chip cookie dough
coffee
“lunch” at Culver’s: french fries with ketchup (probably vegan according to this, which indicates that they have no egg, dairy, or fish. The only thing other thing that I can imagine would be meat in the flavoring, but they’re hardly flavored.)
Mamba and vanilla wafers in car
dinner: broccoli, carrots, tomato slices, and grapes; lemonade; vegan pizza with “rinotta” cheese and spinach from Pizza Luce. They told me that the mock duck wasn’t vegan on the phone, which I expressed confusion about because it used to be labeled as vegan. It still says it’s vegan on the website so I’m going to have to confirm later.
breakfast: salty oatmeal; banana; coffee with soy creamer
lunch: toasted pita with hummus, lettuce, tomato, vegan tuna salad, vegan cheese
snacks cookies made by my boss’s mom (i emailed her to ask for the recipe); sunflower seeds; skittles
dinner: leftover coconut tofu and calvitto’s pizza strip; yucca con curtido and frozen margarita from haydee’s
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
breakfast: banana; mint tea; sunflower seeds
lunch: toasted pita with vegan tuna salad, lettuce, tomato, vegan cheese and hummus; champagne grapes
snack: a few of the leftover cookies deb’s mom made
dinner at busboys and poets: Pan-Seared Basil Tofu (vegan) served with roasted red pepper risotto, asparagus, shiitake mushrooms, roasted corn, tomatoes and basil olive oil (this was ok, but not great); Coconut Tofu Bites (these were really, really good, although expensive); Tempeh sandwich with vegan mayonnaise, sprouts, roasted red peppers, sautéed onions on rosemary sun-dried tomato loaf
breakfast: an onion bagel and 3/4 of a garlic bagel with tofutti cream cheese; mint tea
lunch at thaiphoon: i brought my lunch today, but work was paying, so why not eat out? i got ka pow jae (string beans, zucchini, mushrooms and deep fried tofu stir fried with fresh ground peppers, garlic and basil leaves). you should inform the waiter that you are allergic to fish AND oyster sauce. If you don’t say you are allergic, the waiters i’ve had only write down “no fish sauce.” also, the curry sauces are pre-made and have fish sauce.
snack: skittles (katherine ate them once recently and now i can’t stop buying them)
dinner: homemade pizza (carmalized onions, vegan mozeralla cheese, vegan feta cheese, sauce), which i later found out was not vegan. my housemate made the carmalized onions and although he said they were vegan, they had honey. so i switched to leftover pizza from last night
drinks: budweiser and pbr (vegan according to barnivore)
breakfast: garlic bagel with tofutti from bagelz; sauteed onions; a blueberry from the neighbors garden
lunch: a slice of leftover pizza from via via; grapes; banana; homemade granola bar coop
dinner: homemade pizza with garlic, sundried tomatoes; tomatoes; follow your heart vegan cheese; homemade pesto (i made it last year and froze it); mushrooms; red onion
grilled zucchini and red onion
drink: stoudts’ fat dog
maybe more food, i can’t remember
watermelon; cornbread
last lasagna; red delicious apple
carrot; samples at whole foods; big delicious soft pretzel from whole foods; 1/2 small orange
leftover chili and cornbread; corn tortilla chips; hot chocolate at bennu
lunch 1: SANDWICH AND PICKLE FROM DC CENTRAL KITCHEN- i can’t find their website
lunch 2: toasted bread with melted cheezly smoked cheddar; lettuce, mustard, red onion and tomatoes
snack: bruschetta- toasted sourdough bread with tomatoes and garlic; a sip of yuengling
dinner at Pho 14: vegetarian pho
breakfast: coffee with french vanilla soy creamer
dinner 1 (5:30 pm): toasted bread with hummus, cherry tomatoes and spinach
dinner 2 and drink at nooshi (6:00 pm): steamed rice with soy sauce; pina colada
dinner 3 at zenebech (8:00 pm): vegetarian combo (collard greens, potato and cabbage; split peas; spicy lentils; tomato salad; non spicy lentils)
dessert (at 8:30): peach from the farmers’ market
plum; starbucks coffee
banana pecan pancakes from ‘vegan with a vengeance’ (made by my mom) with blueberries and raspberries on top
whole wheat toast with hummus and tomato; plum; handful of blueberries; carrot
takeout from sultan’s market: stuffed zucchini, eggplant, and grape leaves; falafel sandwich with hummus and baba ganoush; two bites of sweet corn (from the farmer’s market, not sultan’s market); gewurtztraminer
giant peanut butter chocolate chip cookie cake (recipe from ’1,000 vegan recipes’) with purple frosting (confectioner’s sugar, earth balance, soy milk, and purple food coloring), neon dinosaur sprinkles, trader joe’s chocolate soy ice cream, and vegan whipped cream (silken tofu-based, recipe from ’1,000 vegan recipes’)
breakfast: 2 bananas; coffee with french vanilla soy creamer
lunch: toasted bread with avocado; smoked vegan cheddar; lettuce, red onion.
snack: toasted pita with melted (yes, melted!) smoked vegan cheddar and mustard (this is the best thing i’ve eaten in awhile). unmelted, the cheese apparently tastes like gouda cheese (about 5 non-vegans tried it and all said the same thing). the “cheese” melted in seconds and is delicious (it has a different flavor when it’s melted)
snack II: chocolate cupcake with vanilla frosting from Hello Cupcake
dinner: pasta with basil white beans, zucchini, yellow squash, garlic, red wine vinegar salt and pepper; spinach sauteed with oil, garlic and salt
drinks: budweiser and a taste of Brother Thelonious by North Coast Brewing Company
bites of cinnamon crispy pastry from fiesta bakery; toasted oat cereal with banana, peanut butter, soy milk (8th continent brand, very sweet and creamy and almost desserty)
coffee with soy milk; tons of watermelon with lime; glass of soy milk
snacks at airport: leftover lentils with salt and pepper; red delicious apple; salted peanuts on plane
dinner from the counter: veggie burger on multigrain bun (specify no butter on bun!) with grilled pineapple, roasted red pepper, black bean and corn salsa, tomatoes, and hot sauce that i added; regular fries and sweet potato fries; chocolate-hazelnut-raspberry cake with trader joe’s vanilla soy ice cream and fresh raspberries, made by my mom for my sister’s birthday
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)
Cook udon according to directions (mine cooks in boiling water, to which I add some sesame oil and ground pepper, for 10 minutes. After cooking I run cool water through to keep it from sticking and from continued cooking in the strainer).
Saute onion and garlic (add garlic a few minutes after onion) in a bit of sesame oil until slightly brown.
Combine the rest of the ingredients in a bowl, stirring thoroughly. Add the sauteed onion and garlic to the sauce. Coat the noodles in the sauce.
more Ricola lemon mint throat drops
half a peanut butter bomb brownie made by Vegan Treats, puchased at Atlas Cafe
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