breakfast: cereal with soymilk; coffee
lunch: burrito from Chipotle (black beans, peppers, onions, corn, tomato, rice, guacamole, lettuce)
red wine (may not be vegan) and Trader Joe’s chocolate sandwich cookies (cool down after insanely dramatic, reality-TV-esque work meeting)
dinner from Pizza Plus: pizza with vegan cheese and garlic; sauteed spinach with garlic and olive oil
Luna and Larry’s vanilla island coconut ice cream with Oreos
breakfast: potato bread toast with Earth Balance; coffee
mini bagels with Tofutti cream cheese at lab meeting
lunch from Atlas Cafe: vegan ginger chicken sandwich with guacamole; vegan pumpkin cheesecake
snacks at Knife Skills class at The Natural Gourmet Institute (a 100% vegan knife skills class): carrot stick with hummus; surreptitiously eaten broccoli stem chunks (“roll-cut”)
dinner conclusion of Knife Skills class (with student-chopped veggies): carrot-onion pureed soup with scallions and baked-french-fry-style diced potato chunks; broccoli florets and sliced mushrooms with sesame oil and shoyu; quinoa dish with orange (I learned the coolest way to cut oranges ever), celery (also learned that peeling the top is the best way to do fancy celery cuts), and chiffonade-cut basil; bean salad with tomato (remove skin from tomato by dunking into boiling water for 10s, then dunk in cold water) and zucchini
awesome dessert that the cooks made for themselves but let me try: kuzu (a thickening agent, read about it here) + apple cider + tea + vanilla + maple syrup. I’m going to try making it soon… it would go well with vanilla ice cream.
breakfast: everything bagel with tofutti cream cheese and red onion; coffee
birthday lunch for Carrie and Des: spaghetti al pomodoro (no cheese) and roasted beets from Otto; vegan brownie cupcake from tu-lu’s gluten-free bakery; wine (may not be vegan)
dinner: sauteed green beans (with onion, garlic, ginger, vegan oyster sauce, soy sauce, sesame oil, Sriracha, mirin) with brown rice
Luna and Larry’s vanilla island ice cream with chocolate chips
breakfast: banana; 1/2 of a garlic bagel with earth balance, pomegranate blueberry juice
lunch at the vegetable garden: spring roll, wonton with coriander soup, general tsao’s chicken, garden pan (yuba (tofu skins), lotus root, kelps, nappa cabbage, cauliflower, seitan, tempeh, shiitake mushrooms and carrots in a light brown sauce); a taste of lo hen cantaloupe (yuba, cucumber, celery, butternut squash, jicama, cantaloupe, black mushrooms, pecan, cashew nuts & dried cranberries in a curry & coconut sauce- i don’t like cantaloupe or jicama all that much, but this meal was really good)- overall all of the food we ordered today was great. i would recommend it.
a trip to terry’s healthy food and pangea: i bought so many amazing vegan items from fake meat, to vegan fish sauce, to vegan chocolate I have never seen before, to deodorant
dinner: 1/2 of an onion bagel with earth balance; leftover roasted beets; an apple with peanut butter
breakfast: banana with almond butter; leftover taco filling with beats; rice cakes
lunch: leftover tacos with salsa verde; leftover roasted beets and potatoes
snack: a bite of an apple; pomegranate blueberry juice; cashews; more rice cakes
dinner at haydee’s: yuca con curitdo; frozen margarita
breakfast: cereal with soymilk; coffee
lunch from NY Dosas: roti curry, served with coconut chutney, salad, and sambar soup
Trader Joe’s chocolate sandwich cookies
dinner from Pizza Plus: vegan pizza with zucchini; sauteed spinach with olive oil and garlic
half a carrot cupcake and half a lemon cupcake from babycakes
breakfast: cereal with soymilk; coffee
lunch: leftover pasta with lentils; leftover raw kale salad
Trader Joe’s chocolate sandwich cookies
dinner from Mamoun’s: falafel sandwich (pita, falafel, tahini, tomato, lettuce); stuffed grape leaves
drinks at Pine Tree Lodge: house beer (may not be vegan); whiskey ginger
toast with Earth Balance and nutritional yeast
breakfast: salty oatmeal; coffee; homemade trail mix (date pieces in flour, almonds, raisins, peanuts)
lunch: leftovers (from last Thursday) from Everlasting Life
food/drinks at mandu: steamed and fried vegetarian mandu; tiger beer (vegan according to barnivore)
dinner: roasted sweet potatoes with stir fried broccoli and tofu in a peanut sauce; salad with balsamic vinaigrette dressing
coffee
brunch: corn tortillas with tofu scramble (cumin, chili powder, turmeric, oregano, thyme, salt, pepper, Bragg’s, cider vinegar, cilantro, lime), black beans (with cumin), salsa verde, Sriracha, and fried bananas
dinner at Thai Xing (vegetarian Sunday meal, specifying vegan): fried tofu with sweet sauce; lemongrass soup with tofu, mushrooms, scallions, tomato, celery, ginger, rice, and sprouts; green papaya salad with peanut and tomato; greens, cilantro, cabbage; red rice and white rice; pumpkin curry; gingery tomatoey teriyaki-ish stir fry with tofu, green beans, snow peas, red bell pepper, cilantro, mushroom, onion, and perhaps miso; eggplant stir fry (I had to leave to catch my bus before the mango dessert!)
breakfast sandwich (cheesy spread, tofu egg, and soy sausage on English muffin) and sticky bun from Sticky Fingers
brunch: coffee with rice milk; corn tortillas with tofu scramble (cumin, chili powder, turmeric, oregano, thyme, salt, pepper, Bragg’s, cider vinegar, cilantro, lime), black beans (with cumin), salsa verde, Sriracha, and fried bananas
dinner at Thai Xing (vegetarian Sunday meal, specifying vegan- no egg): fried tofu with sweet sauce; lemongrass soup with tofu, mushrooms, scallions, tomato, celery, ginger, rice, and sprouts; green papaya salad with peanut and tomato; greens, cilantro, cabbage; red rice and white rice; pumpkin curry; gingery tomatoey teriyaki-ish stir fry with tofu, green beans, snow peas, red bell pepper, cilantro, mushroom, onion, and perhaps miso; eggplant stir fry; dessert (black rice in sweetened coconut milk with mango and mint)
brunch at Sticky Fingers: bagel breakfast sandwich (bagel with cheesy spread, tofu egg, and fakin’ bacon); coffee
fried yucca con curtido, half a frozen margarita, and chips with salsa from Haydee’s
dinner at Radius during UConn Elite 8 win: March Madness slice + pint deals (slices: vegan cheese and basil; pints: Ommegang Witte [vegan according to Barnivore])
orange vodka
Four Loco (caffeinated remnant) and Sticky Fingers Cupcake Wars cupcake pairings (cupcakes: Strawberry Kiwi [daiquiri cupcakes with kiwi curd, strawberry rum frosting & strawberry rum shooter garnish], George Caramelin [chocolate cinnamon cupcake with vanilla bean bourbon frosting, bourbon caramel sauce & candied pecans], Working Blue [ginger cupcake with peach filling & blueberry frosting], Gilbert Ganache-fried [chocolate seltzer cupcake with ganache, banana frosting & caramelized banana]; Four Loco: lemonade and watermelon). I’m not sure if Four Loco is vegan.
PBR at party (vegan according to Barnivore)
brunch at Sticky Fingers: bagel breakfast sandwich (bagel with cheesy spread, tofu egg, and fakin’ bacon); coffee with coconut creamer
fried yucca con curtido, half a frozen margarita, and chips with salsa from Haydee’s
dinner at Radius: March Madness slice + pint deals (slices: vegan cheese and artichoke hearts; pints: Ommegang Witte [vegan according to Barnivore])
orange vodka
Four Loco (caffeinated remnant) and Sticky Fingers Cupcake Wars cupcake pairings (cupcakes: Strawberry Kiwi [daiquiri cupcakes with kiwi curd, strawberry rum frosting & strawberry rum shooter garnish], George Caramelin [chocolate cinnamon cupcake with vanilla bean bourbon frosting, bourbon caramel sauce & candied pecans], Working Blue [ginger cupcake with peach filling & blueberry frosting], Gilbert Ganache-fried [chocolate seltzer cupcake with ganache, banana frosting & caramelized banana]; Four Loco: lemonade and watermelon). I’m not sure if Four Loco is vegan.
PBR at party (vegan according to Barnivore)
breakfast: cereal; coffee
everything bagel and orange juice at seminar
lunch: leftover raw kale salad with avocado and tomato; leftover pasta with lentils and vegan chipotle Parmesan
peanut butter and jelly sandwich on bus to DC
dinner at Cafe Green: appetizer platter (Mandoo dumplings; mung bean pancakes; Che Bites; skewer with bell pepper, green onion, vegan chicken, vegan beef, mushroom, and boolgogi, with Smooth Java Sauce; peanut sauce; tamari sauce; agave dijon mustard sauce) plus extra skewers; sauteed rice sticks; vegan cheeseburger (burger made in house with quinoa, lentil, kale, mushroom, and other veggies, served with vegan cheddar, lettuce, tomato, vegan mayo, sauteed pepper and onion); coleslaw
beer in a place: red marker ale from williamsburg alewerks (vegan according to the brewmaster)
breakfast: coffee with soy milk; roasted squash seeds; date pieces in flour
lunch: leftover brown rice, chickpea stirfry and kale salad; banana with peanut butter
dinner at everlasting life: bean curd; “chicken” salad; seaweed salad; macaroni tvp
breakfast: date pieces in flour; peppermint tea with soy milk
lunch: leftover roasted beets; kale chips; kale salad; hummus with carrot and cucumber sticks; baked mustard tofu
snack: banana with peanut butter
drinks/food at nooshi: sapporo; pina colada;oodles spring onions cake (pan-fried with oodles scallions) the sauce isn’t vegan, so I dipped them in soy sauce
dinner: burritos (tortilla filled with pinto beans, guacamole, homemade salsa, sauteed green peppers)
breakfast: banana; peppermint tea with soy milk; date pieces in flour
lunch: cvs cajun blend trail mix (peanuts, hot cajun corn sticks, pretzels, sesame sticks, almonds, and hot cajun seasoning (very salty)
lunch at kababji grill: pita chips with spices; sahan khodra (fresh radishes, tomato slices and mint leave, pickled cucumber and chili peppers and imported lebanese olives); hummus and pita; feter kabab sandwich (grilled marinated porobello mushrooms wrapped with lettuce, tomato, garlic paste and pickles)
dinner 1: leftovers from kababji grill and a buccaneer bar (sold at sticky fingers)
dinner 2: leftover kale soup with melted vegan cheese and nutritional yeast; mesa sunrise flax, corn, quinoa and amaranth cereal with soy milk
breakfast: shredded wheat with soymilk; coffee; orange juice
lunch: everything bagel with peanut butter; garlic knots with marinara sauce
Trader Joe’s chocolate sandwich cookies
conference leftovers: coffee; fruit salad (honeydew, cantaloupe, strawberry, grapes, kiwi); salad (lettuce, mushrooms, carrots, tomato, vinaigrette)
dinner at B.A.D. Burger: vegan version of waffle insanity (two waffles, tofu scramble, vegan ham, vegan sausage); Wolaver’s Organic IPA (vegan according to Barnivore); Lagunitas A Little Sumpin’ Sumpin’ beer (vegan according to Barnivore)
whiskey and PBR (vegan according to Barnivore) at Mother Mother show
cardboard-y chili plantain chips from the corner store; strawberry Italian ice
breakfast: multigrain cereal with soymilk; coffee
lunch from NY Dosas: Special Pondicherry (crepe with potatoes and vegetables, served with sambar soup and coconut chutney); strawberry Kollar Cookies
peanuts and chocolate chips
dinner: udon with peanut sauce, cucumber, red bell pepper, scallions, bean sprouts, and lime (recipe from Veganomicon); Flying Dog Porter (vegan according to Barnivore); Green Flash Brewing Company Barleywine (vegan according to Barnivore… Stacey I think you’d like this!)
Buccaneer bar
Purely Decadent vanilla bean coconut ice cream, topped with vegan chocolate chips
breakfast: tortilla with vegan cheese
lunch: roasted garlic and broccoli; tortilla with melted vegan cheese; banana
snack from hello cupcake (thanks Chris!): chocolate cupcake with vanilla frosting
snack: very salty pumpkin seeds
dinner: pasta with earth balance and nutritional yeast mixed with an Indian stir fry (tofu, broccoli, a few other vegetables I can’t remember and spices); chocolate chips; throat comfort tea
breakfast: toasted onion bagel with Follow Your Heart vegan cream cheese, tomato, and red onion; coffee
spicy marcona almonds
lunch: fried plantain; herbed tofu, fried in sesame oil with black pepper, sea salt, crushed red pepper, garlic powder, and red onions, topped with mole sauce; raw kale salad; sourdough bread
more coffee; PBR
dinner at Palo Santo: tasting menu (vegan version): 1) apple ceviche with lime, red chili paste, cilantro, and red onion; 2) cactus taco with guacamole, radish, and cilantro; 3) butternut squash soup with garbanzo beans, coconut milk, sofrito (tomato-ginger), and green onion garnish; 4) skewer with asparagus, large chunk of green onion, yellow bell pepper, and chimichurri sauce; 5) plantain stew with coconut, sofrito, and green onion; 6) sopes with enoki mushroom, avocado, pinto beans, some green (watercress?), and black and white sesame seeds; 7) thinly shaved chiote with watercress and pomegranate; 7.5) (upon request after the meat option came with yucca), fried yucca with sweet and spicy sauces; 8) shredded apple with pecans palette cleanser; 9) papaya sorbet with papaya chunks; lemon-ginger tea
I also got the wine tasting menu, which was very un-vegan of me. I wrote down the wines and will try to find out if any were or were not definitely vegan, but probably won’t have answers for most of them.
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