breakfast: gala apple; coffee with french vanilla soy creamer

lunch: toasted pita with mustard, lettuce, red onion and a boca chicken patty with melted smoked cheddar (cheezly brand)

snack: toasted pita with hummus, lettuce and smoked cheddar; banana

dinner: popcorn from bar dupont; bread from whole foods with hummus; homemade bread and peanut butter chocolate chip cupcakes (both made by a vegan who was at shelley’s birthday gathering)

drinks at bar dupont: heinken

breakfast: coffee with french vanilla soy creamer

lunch from soul veg: mac and cheese (I hope this is going to be my last meal eating out for awhile. I can’t believe how much I’ve eaten out of the past 2 months).

snacks: banana; toasted pita with hummus and lettuce; more coffee with french vanilla soy creamer

another snack: part of a pizza strip from calvitos (yes, it’s from when i was in RI a few weeks ago.  it was starting to ferment, but i ate it anyway)

dinner cooked with eva, nate and shelley: frittata with onion, potatoes, zucchini and blended tofu (tofu, nutritional yeast, soy sauce); salad with lettuce, cucumber and tomatillos tossed in a sesame dressing eva made; bruschetta (made on a garlic bagel) with cherry tomatoes, olive oil,  a lot of garlic, basil and cheezly smoked cheddar.  (all of the vegetables (excluding the lettuce and onion) came from either our garden or a csa

drinks: budweiser and milwaukee’s best ice (see responses about vegan products)

breakfast at java green: soy chai latte and So-Che (tofu egg, soy sausage & vegan cheese)

lunch: vegan quiche from roots market (see yesterday’s post for more info); orginal sun chips

dinner at zenebech: vegetarian platter (the cheapest and best Ethiopian food in DC. it’s far from fancy. mostly takeout)

breakfast: coffee with french vanilla soy creamer (leftover from making ice cream a couple of weeks ago)

lunch at thaiphoon: Ka Pow Jae (string beans, zucchini, mushrooms and deep fried tofu stir fried with fresh ground peppers, garlic and basil) and vegetarian drunken noodles (fried tofu sauteed with wide rice noodles, fresh chili, garlic, basil leaves, onions and tomatoes).  I had to state that I am allergic to fish AND oyster sauce 5 times before the waiter wrote it down.  She wrote down no fish sauce, but kept ignoring my statement that i can’t have oyster sauce.  The vegetarian curry dishes have use a pre-made sauce that contains fish.  Before ordering anything off their menu ask what can be made without fish and oyster sauce.

snack: a bite of a vegan quiche from Roots Market (owned by the people who own Great Sage. This is probably my favorite market)

dinner: leftovers from thaiphoon and a ton of movie theater popcorn (without the butter)

breakfast: an apricot; Kettle Brand salt and vinegar chips

samples from Roots market: roasted red pepper hummus on a tortilla chip; vegetable chips

brunch from Great Sage: ‘mozzarella’ and heirloom tomatoes on spinach salad; biscuits and gravy, served with tofu scramble and collards; vegetable pottata, served with sour cream and side salad; coconut pancake, served with maple syrup and whipped ‘cream’; sip of Stacey’s live green juice

peanut butter sandwich

samples of smoked cheddar and English cheddar Cheezly soy cheeses

dinner from Peking Garden: General Tso’s TVP and broccoli with white rice

pecan cookies from Sticky Fingers Bakery

breakfast: salty oatmeal (oh, how i’ve missed you); tortilla with hummus

snack (i’m hungry today):  a peach, calvito’s pizza strip

lunch: coffee with soy milk from marvelous market; salad with tomatoes, regular basil and thai basil (from the garden), red onion, organic lettuce, sun dried tomatoes, blueberries, hearts of palm, vegan feta cheese tossed in a red wine vinaigrette (red wine vinegar, lemon juice, garlic, salt, olive oil)

another snack: baked lays (thanks joanna!- now i feel sick)

dinner at cafe citron: plantain chips (the waiter checked and said their plantain chips are vegan); 1/2 margarita; amstel light (vegan according to barnivore)

lunch: leftover pasta dishes from roch’s (in Rhode Island); toasted pita with greek hummus from whole foods (not very good); vegan chicken salad from whole foods (needs more salt); organic lettuce

dinner at nooshi: white rice with soy sauce and a taste of hakka style chinese eggplant stir fried with basil leaves (very garlicky and delicious)

drinks at nooshi: sapporo (vegan according to barnivore) and a taste of hanna’s frozen mango lemonade

breakfast: garlic bagel with tofutti cream cheese; free coffee and soy milk from marvelous market

lunch: the last of the leftover pasta/veggies from 84 high street (in RI). last of the baked tofu crispen made last week; the leftovers from gregg’s (in RI) and leftover sushi from yesterday; english peas

snack: english peas and corn on the cob

dinner: sautéed squash (from the garden) and mushrooms (not from the garden) with lots of garlic and bragg’s; double stuffed oreos; potato chips (all very healthy)

breakfast: peanuts and grapes

lunch: chipotle garden blend burrito; soy cafe au lait (my boss got if for me!); last piece of vegan shrimp and the last spoonful of potato salad from brookland cafe

snack: leftover salad from last night

dinner at bread and brew: $5 happy hour pizza (vegan cheese, mushrroms and arugula)

breakfast: apple with peanut butter; free iced coffee

lunch at bertucci’s: pizza- quattro stagioni (roasted artichoke hearts, sun dried tomato, caramelized onions, tomato slices, spinach and tomato sauce- made substitutions from the original pizza which had cheese and ham);  salad with no cheese, rolls with olive oil/salt/pepper (not their normal dipping sauce- it has cheese)

dinner: leftover homemade french vanilla ice cream; graham crackers; a handful of veggie chips

drink: budweiser (vegan- see company responses about vegan products)