breakfast: oat flakes with soymilk; coffee

lunch: TLT from Karen’s on Astor (really good TLT); mandarin orange

snacks: lemon poppyseed bread, also from Karen’s on Astor; split order of fries from Nathan’s (pending vegan confirmation)

dinner at Taboon: pretty much everything that was vegan on the menu… hummus with bread (they said the bread was vegan); falafel appetizer with pickled mango sauce; Taboon salad with bulghur wheat, frisée, arugula, romaine, eggplant, tomato, fresh cilantro; an apple cider cocktail with apple vodka, cranberry, and apple schnapps (schnapps may or may not be vegan); red wine (may or may not be vegan); a really harsh dessert drink (may or may not be vegan)

snack: “Crazy Cores” Skittles (thank you Stacey!!!)

last few bites of raw kale salad

rooftop brunch with Stacey, Rosalie, and Michael: beer pancakes (click for the recipe… they turned out super fluffy this time. made with Żywiec porter) with homemade vanilla ice “cream,” chocolate chips, strawberry slices, and maple syrup; fresh strawberries, blueberries, and mandarin oranges; sweet potato home fries (followed “home fries” recipe on the recipe page, substituting sweet potatoes, and adding garlic with the onion, plus paprika); fried slices of mushroom pâté from Twin Oaks (yum!); almond milk latte; the remaining 4.9oz of porter

espresso at Gimme! Coffee

dinner at Pukk: portions of green curry with mock duck; tamarind tofu; black bean ginger “chicken”; brown rice

drinks at Pacific Standard trivia night: Kelso WTF IPA; a few sips of He’Brew Lenny Bruce IPA (both may or may not be vegan)

breakfast: oat flakes with soymilk; espresso

lunch: salad with romaine, tomato, black beans, cashews, vegan feta cheese, nutritional yeast, and Annie’s Goddess dressing; vegan mango and apricot soy yogurt

snack: pita chips

dinner: udon with peanut sauce (sauteed onion, garlic, and minced ginger, with red pepper flakes, black pepper, about 3 T sesame oil, a couple drops of hot chili oil, 1/2 c peanut butter, 1 T tamari, 1 T vegetarian oyster sauce, and about 1 c water); raw kale salad (same recipe as before… kale, nutritional yeast, Bragg’s, olive oil)

Dempsey’s house brew beer while watching basketball

beer in a place: Magic Hat IPA

whiskey

artichoke “chicken” vegan pizza, plus a few bites of eggplant “parmesan” vegan pizza, from Vinnie’s pizzeria

late snack: strawberry liquorice

breakfast: oat bran cereal with soymilk; coffee

lunch: peanut butter and jelly sandwich on pecan multigrain bread; appetizers from NY Dosas (one vegan chicken wing and one samosa, and then due to a misunderstanding I also got a veggie roll; even though I was very full, I finished it all)

snack on walk home: 3 big pieces of lettuce

dinner: roasted squash soup (Michael made this, adapted from the recipe in Vegan with a Vengeance… basically roasted squash pureed with sauteed onion, carrot, garlic, and minced ginger, flavored with adobo sauce, maple syrup, lime, and vegetable broth); last of the pecan multigrain bread with Earth Balance; half a Field Roast Italian soy sausage (this flavor lists eggplant as an ingredient!)

praline pecan ice cream

While I own The Vegan Scoop, I don’t have it with me, but I found the recipe here, where they say they had permission to post it.  The pralines didn’t turn out at all.  I later saw that the most popular praline recipe at allrecipes.com is exactly the same but with butter and cream in place of soy butter and soy cream, so I wonder a little bit if they just copied it and changed the non-vegan ingredients to their alternatives.  More likely I just don’t know what I’m doing.

brunch: steel cut oats with soymilk and dashes of agave, vanilla, cinnamon, nutmeg, salt, and Earth Balance; coffee

snack: chocolate almond milk

dinner: asparagus and sun-dried tomato tapenade (click for the recipe) on homemade pecan multigrain bread (this time with 50% whole wheat flour, thank you Fairchild); sandwich with same bread, egg tofu and nutritional yeast cheese spread (recipes similar to what I used to make at the bakery… they turned out sort of weird this time so I’ll post the recipes next time), Twin Oaks soy sausage, romaine, tomato, red onion, and avocado; romaine lettuce salad with avocado, tomato, and Annie’s lemon & chive dressing

drinks at Pacific Standard trivia night: a cask IPA and a beer called “hop god”… I’m not sure if they were vegan

Mamba (Stacey you’re right… it now does say vegan on the label!)

breakfast: leftover beans and rice with Sriracha; last piece of multigrain pecan bread, toasted with Earth Balance; coffee

lunch: falafel sandwich ($2.50) from Mamoun’s; ABC lemon poppyseed cookie

snack at lab meeting: several generic sour patch kids

snack bought at subway stand: Skittles (original flavor)

dinner: Israeli cous cous pilaf with chickpeas and asparagus (click for the recipe); romaine with Annie’s lemon & chive dressing; Smuttynose IPA (vegan according to Barnivore)

entree



Pilaf:

• half an onion (preferably red onion, or shallots), chopped
• about 3 cloves garlic, minced
• tiny bit of olive oil (just enough to keep the onion/garlic from sticking)
• dash (about 1/4 tsp) of roasted red pepper flakes
• salt and pepper to taste
• 3 cups Israeli cous cous
• 1/4 c Earth Balance (less if you want to be LAME)
• 2-3 bay leaves
• cinnamon
• 4 cups vegetable broth (I used half the recommended Rapunzel bouillon plus dried shiitake mushrooms)

Saute the onion and garlic with red pepper flakes, salt, and pepper, until just starting to brown.  Use a small amount of olive oil to keep them from sticking, but not very much since you want them to start browning without cooking for too long (they’ll have plenty of time to cook with the cous cous).

Add the cous cous, bay leaves, cinnamon, and a couple T Earth Balance, and saute for a few minutes.  After the cous cous has toasted for a bit, add the broth, bring to a boil, and then reduce the heat to maintain a simmer.  Cook until the broth has disappeared (about 15-20 minutes), turning a couple times to make sure that the cous cous on top gets cooked.

(I didn’t have a cover for my pan, which made the 1c cous cous : 1.33c broth ratio work pretty well.  If you have a cover, it probably takes less broth.)

Chickpeas and asparagus:

• 3+ cloves garlic, chopped into big chunks
• olive oil
• salt and pepper to taste
• roasted red pepper flakes
• cayenne pepper
• 1 can chickpeas, rinsed
• about 10 spears asparagus

Saute the garlic in olive oil for a minute or two.  Add the rest of the ingredients.  Saute for longer than you think on medium-high heat, stirring only enough to keep everything from burning.  Chickpeas taste awesome if you cook them long enough for the outside to brown.

breakfast: strawberries + Special K (vegan variety) with soymilk; coffee

lunch: multigrain pecan bread with vegan sour cream, cranberry and stuffing Tofurky, and avocado; pickle; pita chips

dinner at Candle 79 (thanks to Michael’s parents)… I want to try to replicate some of these things: chickpea ball with white sauce (I didn’t really hear what this was); cornmeal-crusted oyster mushrooms with avocado-tomatillo sauce, arugula, and pickled red onions; a bite of butternut squash-wild mushroom-spinach ravioli with garlic cashew cream and cashew ricotta, tomato sauce, truffle oil, sauteed broccoli rabe, and capers; chili-grilled seitan with collards, plantains, caramelized onions, black bean sauce, and pumpkin seed-radish salad; cannoli with chocolate drizzle and chocolate-chip ice “cream”; a bite of apple pie (with phyllo pastry, almond crumble, cranberry coulis) with vanilla ice “cream”; several drinks (a “Lexington” cocktail that included a port reduction, champagne, orange-ginger sake, agave, and lemon; red wine; dessert port)

While Candle 79 is way out of my budget, their food is really good, and I like that are entirely vegan. I asked the server about their alcohol policy, and he said that all the wines/sakes/champagnes/beers are vegan (they don’t have a liquor license to serve anything with a higher alcohol percentage). He said it is hard to track down vegan alcohol, because so many wines and beers, even the same type from the same place, vary from year-to-year in how they filter different batches. Apparently, Candle 79 follows up with the breweries/wineries before purchasing anything.

Also, after asking, our server said he was the only vegan server at the restaurant (at least that night). He said the owner is vegan too, plus one other person (maybe the manager?), but most of the staff isn’t. He also had a figure that about 80% of the people who go to the restaurant are not vegetarian.

breakfast: granola with almonds; peach soy yogurt; coffee

lunch: pecan multigrain bread with “cranberry and stuffing” flavor tofurky slices (I liked this flavor a lot), avocado, and vegan sour cream; pickle; raw collards chopped small and tossed in Bragg’s liquid aminos, olive oil, nutritional yeast, and sunflower seeds

snacks from Babycakes NYC (Sticky Fingers’s archenemy): half of… chocolate/coconut Mounds-like bar; gluten-free chocolate-glazed donut; spelt graham cupcake with caramel frosting; gluten-free chocolate chip cookie sandwich (two cookies with pink frosting, maybe strawberry, in between). Everything was delicious.

dinner from Vinnie’s Pizzeria: half of the following pizza slices, all with soy cheese… pineapple “ham”, teriyaki broccoli “chicken”, and macaroni