breakfast at espresso royale: vegan zucchini bread; vegan hot chocolate; fresh squeezed oj
lunch: salad with roasted beets*, green pepper*, red pepper*, purple pepper*, mixed greens*, baked tofu leftover from last night, sabra hummus, and crispen’s homemade salad dressing (); crispen’s homemade beer
* = ingredients from the urbana, IL farmers’ market
dinner at golden harbor: crispy tofu, garlic string bean,s and steamed rice with soy sauce; jasmine tea; fortune cookie
old jamican ginger beer
brunch at siam terrace: mango curry with vegan duck (amazing); seaweed salad; pad woon sen (specify no fish or oyster sauce in both dishes)
beer at the international beer tasting:
2) Boulder Flashback Indian Brown Ale
3) Gosser Dark Lager
4) Breckenridge Agave Wheat Ale
5) Breckenridge Vanilla Porter (tastes like cream soda)
6) Lion Stout
8) Tommyknocker Maple Nut Brown Ale
9) San Miguel Lager (my favorite)- NOT VEGAN FRIENDLY. i’m going to email them to confirm
10) Fort Collins Red Banshee Red Ale
11) Skyscrapper Lugnut Lager
12) Brasserie de Silly Pink Killer Pink Grapefruit
snacks: an entire bag of kettle salt and vinegar chips; apple
dinner: stir fry (onion, garlic, tomatoes, brocolli, green beans, roasted butternut squash, roasted beets, salt, and pepper); baked tofu (marinade: rosemary, dijon mustard, orange juice, salt, rice vinegar, all spice, Tabasco, lemon juice); sam adams wheat beer; crispen’s amazing beer
breakfast: coffee with soy milk; salty oatmeal; almonds
lunch: leftovers from rosh hashanah dinner crispen’s collard green zimbabwean dish over brown rice; pumpkin and saffron rice pilaf; Winter Squash with Caramelized Onions; Spinach with Olives, Raisins and Pine Nuts; Couscous with dates and pistachios (recipe from cooks illustrated)
snack: banana
dinner with joanna and john at heritage india (specify that all food needs to be made vegan): margaritas; appetizers
pre-breakfast: a slice of oatmeal walnut bread with garlic hummus
brunch at juliana’s potluck: lots of warmed apple cider; bread with homemade raspberry jam; fruit salad (apples, peaches, raspberries); asparagus
dinner at joanna’s: vegie shrimp with vegetables served over steamed rice from good fortune chinese restaurant; popcorn with nutritional yeast and braggs liquid aminos; yuengling
breakfast: quaker oat squares with rice milk and coconut milk
lunch: leftover salad burger and tater tots from tonic
snacks: a sample of old bey kettle corn at crafty bastards; pizza strip from calviotto’s; apple
dinner cooked with eva: fried green tomatoes* (green tomatoes bread in corn meal, salt, pepper, and cayenne pepper) served with chickpeas, red tomatoes*, basil*, onion, and garlic over brown rice; vegan brownies
* = food from my garden
breakfast: iced coffee with vanilla soy milk; banana
lunch with adi and demetrius (my first taste of dc food trucks): free peanut butter and jelly sandwich on gluten free bread from sauca (pretty gross, but it’s not their normal menu, so i would try it again); vegan taco with sexy sweet tofu, kimchi lime, cilantro, chopped onion, sesame seeds, and #15 sauce from far east taco grille; leftover pomegranate tofu with roasted broccoli over brown rice
snack: grapes
dinner at tonic with eva and khady: vegan salad burger with tater tots; new belgium 1554 (vegan according to barnivore)
breakfast 1: banana
snacks while biking around RI: 1/2 of a chocolate chip cliff bar; 1/2 of an oatmeal raisin cliff bar
breakfast 2 at taylor’s landing: after biking around for 40 miles we finally found a coffee shop that had bagels. i have never been here before. the people who work there are really nice and they have vegan food. i had a sesame bagel with tofutti cream cheese (i brought the cream cheese with me); iced coffee with soy milk; and i bought vegan cookies for later.
lunch: leftover vegan pizza from last night; grapes; kale salad (maybe?); roasted pumpkin seeds with sea salt
snack while visiting nana: banana
dinner at i hop (they let me bring in my own food) to celebrate bobby’s 85th birthday: french fries from ihop; grilled corn on the cob; kale salad; chipotle seitan with wasabi mustard from garden grille; carrot cake from wildflour cafe
breakfast 1: banana
snacks while biking around RI: 1/2 of a chocolate chip cliff bar; 1/2 of an oatmeal raisin cliff bar
breakfast 2 at taylor’s landing: after biking around for 40 miles we finally found a coffee shop that had bagels. i have never been here before. the people who work there are really nice and they have vegan food. i had a sesame bagel with tofutti cream cheese (i brought the cream cheese with me); iced coffee with soy milk; and i bought vegan cookies for later.
lunch: leftover vegan pizza from last night; grapes; kale salad (maybe?)
dinner at i hop (they let me bring in my own food) to celebrate bobby’s 85th birthday: grilled corn on the cob; kale salad; Chipotle Seitan with Wasabi Mustard from garden grille
breakfast: grapes, banana, garlic bagel with tofutti cream cheese
lunch: aunt annie’s pretzel without butter; banana
dinner: grapes; homemade grilled pizza with daiya cheese, tomatoes, sun-dried tomatoes, peppers, onions, mushrooms, artichoke hearts, ri tomato sauce; kale salad; grilled corn
dessert: more grapes; twizzlers
drink with kevin at pj’s pub: narragansett beer
breakfast: salty oatmeal; bigelow sweet dreams tea with vanilla soy milk; cashews; almonds; sesmark gluten free rice thins (thanks barb)
lunch: pasta with earth balance; chili with sweet potatoes, carrots, black beans, pink beans, zucchini, tomatoes, and tempeh
snack: apple; asian pear
dinner and drinks with barb and joanna at heritage india: 2 margaritas; various appetizers
breakfast: salty oatmeal; soy latte
lunch: trail mix (roasted squash seeds, almonds, cashews, rains, date pieces in flour); banana; apple
dinner before fela with nate at busboys and poets: tempeh with vegan mayonnaise, arugula, roasted red peppers, saute’ed onions, daiya cheese (i added this in) on rosemary sun-dried tomato loaf; house salad; french fries
breakfast: cinnamon Ines Rosales torta; walnut rye toast with pepperjack Daiya and Earth Balance; Tings; espresso (thanks michael!)
lunch at cafe au bon gout: linguine with marinara, asparagus, mushrooms, black olives, and tofu (there was a piece of chicken in my food- vegan fail!)
dessert at Lula’s Sweet Apothecary: samples of creamsicle and espresso ice creams; sundae with espresso ice cream, cookies and cream ice cream, chocolate chips, coconut whipped cream, and hot fudge
dinner on the bus back to dc: stacy’s pita chips; the mixed nuts honey got from the co-op
breakfast:3/4 garlic bagel with tofutti, red onion, yellow tomato, and sprouts; raw “cheese” kale chips (thank honey); soy latte (thanks michael!)
snacks from the farmers’ market: muffins made by body and soul- gluten free plum thyme and a bite of bernard’s gluten free carrot (something) muffin; apple cider
lunch at kebeer bar & grill: french fries (with dill and garlic) and beers (red ale, pale ale, belgian ale) at new favorite place in Brighton Beach
snacks on the beach: halva and polish drink
dinner at Pala (thanks guys!): patatini (homemade potato and beet chips); funghi al tartufo (portobello mushrooms with daiya cheese and truffle oil); arrabiata pizza (fresh cherry tomatoes, hot pepper, garlic, daiya cheese) with gluten free crust; patatosa pizza (shaved patatoes, zucchini, rosemary and daiya cheese); funghi e salsiccia pizza (veggie sausage, field mushrooms, daiya cheese, hot pepper); bufala negra (whiskey, ginger ale, basil, and balsamic vinegar)
espresso while watching Jurassic park
breakfast: soy latte
lunch: leftover brown rice ne muriwo; leftover summer squash* with onions, garlic, black beans, basil*, raspberry vinaigrette over brown rice
* = food from my garden
snack: leftover vegan ice cream cake
dinner on the bus to ny: homemade trail mix (cashews, almonds, raisins, date pieces in flour, roasted squash seeds); chip p salad from sweet green
breakfast: with coconut milk and banana
lunch: my housemate’s leftovers from sweet and natural mac and cheese; sweet potatoes; ; walnut raisin bread with earth balance; 1 kale chip; mint chip
a dinner party at adi’s:
drink at dc9 while watching emery’s band, man/miracle: natty boh
breakfast: bigelow sweet dreams tea with soy milk; banana with peanut butter; apple
lunch: last of the healthy hoagie; bulgur, tomato couscous, kale, black eyed peas, potatoes, and sweet potatoes
snack: skittles blenders; vegan halva!!!!!!!!!!!! (thanks Devora)
dinner cooked with eva: panang curry with red peppers, tofu, broccoli, garlic, onions, patty pan squash*, thai basil*, soy sauce, vegan oyster sauce, and panang curry mix over brown rice)
drink at the red derby: natty boh
dessert: lentil with cumin poppa dum; rice cake
breakfast: coffee with soy milk; almonds; date pieces in flour; raisins
lunch: toasted whole wheat pita with humus, an heirloom tomato*, parsley, and chickpeas
* = food from my garden
snacks: more almonds; date pieces in flour; raisins; last of the crispy tofu, garlic string beans, and white rice from golden harbor
dinner and drinks at heritage india with barb: margarita (at an indian restaurant!); bud light; various appetizers-specify vegan (bhel puri, aloo tikki, samosa, etc.)
dessert: banana; semi sweet chocolate chips
breakfast at espresso royale: fresh squeezed orange juice; vegan banana cranberry walnut muffin; everything bagel with hummus; hot chocolate with soy milk
lunch: leftover hearty soup; corn on the cob
snacks while apple picking at curtis farm: samples of apples; ginger beer
snacks: somosas with coconut chutney; jackfruit chips; the last of crispen’s beer (vegan according to crispen); boulevard wheat beer (vegan according to barnivore)
dinner course 1: tortilla chips with homemade salsa (heirloom tomatoes*, jalapeno pepper*, corn, apples (picked at curtis farm), green pepper, onion, garlic, cilantro, fresh squeezed lime juice, salt, pepper)
dinner course 2: vegetable curry (wax beans*, carrots, red pepper, green pepper; jalapeno pepper*, summer squash*, tofu, thai basil*, garlic, onion, green curry paste, coconut milk, soy sauce, salt, and pepper) over brown basmati rice
dinner course 3: heirloom tomatoes* and basil* marinated in balsamic vinegar
* = food from my garden)
breakfast: all bran wheat flakes with soy milk
snacks at espresso royale: fresh squeezed orange juice; soy chai latte (their chai mix has honey, but they made me a special one with chai tea); sesame bagel with hummus
drinks at the blind pig: unibroue la terrible (vegan according to barnivore); capital brewery island wheat (vegan according to barnivore); a taste of sand creek groovy brew
lunch at golden harbor: crispy tofu, garlic string beans with white rice; jasmine tea
dinner: popcorn with nutrional yeast and salt; corn on the cob
breakfast at the farmer’s market: samples of ayala’s herbal water (lemongrass mint vanilla; lavender mint; cloves cardamom cinnamon; ginger lemon peel
lunch at golden harbor: crispy tofu, bok choy and steamed rice with soy sauce
snack while making peach mango creamsicles: peaches; kettle salt and vinegar chips; crispen’s home brew (dark lager with apples)
dinner: hearty soup (onion, leeks, garlic, sweet potato, potato, butternut squash, carrots, celery, okra, cabbage, thyme, salt, pepper,
dessert: peach mango creamsicles
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