breakfast: so delicious plain coconut yogurt; smoothie (ice, yogurt, strawberries, blueberries, banana and orange juice)
lunch at beijing: Tofu with vegetables (the soup is not vegan: ask for extra rice or an extra vegetable); Moo Shu Vegetable
dinner: leftover chinese; whole wheat pasta; chamomile mint tea
lunch at gregg’s restaurant with grandparents: pickles; dinner rolls with olive oil, salt and pepper; beets, boca burger on focaccia (the buns are not vegan) with a baked potato (the fries aren’t vegetarian)- they have an “allergy menu” that lists what is in each food item
snacks: throat coat tea; wasa 7 grain crackerbread
samples at wildflour cafe: Al Green smoothie (spinach, kale, cucumber, celery, apple, lemon and parsley); Peanut Butter Brownie
dinner at garden grille: chipotle seitan with wasabi mustard (this is my favorite item on the menu); raw lettuce wraps (bibb lettuce, carrots, jicama, scallions, mint, cucumber pad thai, peanut sauce); cornmeal coriander tempeh (grilled bok choy, edamame puree, coconut red lentils, ginger tamari)
dessert: raw cheesecake from wildflour bakery; chamomile mint tea
breakfast: mesa sunrise flax, corn, quinoa and amaranth cereal with banana and rice milk
lunch at dos gringos: chipotle tofu sandwich with a side of chickpea salad
snack: tortilla with vegan cheese
snacks at a gallery opening: carrots and hummus
snacks at michael showalter’s talk: raw almonds and cashews, raisins, dried blueberries
dinner at momiji wok: vegetable roll; vegetable tempura (they checked and told me the batter is vegan); peanut and avocado roll. note: the miso soup is not vegan
drink at shelley’s while watching wet hot american summer: miller high life
breakfast: leftovers from thaitanic (is it gross to eat thai food at 8:30 in the morning?); soy latte
lunch: leftover falafel from maoz; leftover caesar salad and pizza from bread and brew
snacks: Nugo Dark Mint Chocolate Chip bar; whole soy & co. lemon yogurt
dinner at tonic with eva: great lakes eliot ness (vegan according to barnivore); mushroom risotto (creamy garlic, english peas, portabella mushrooms & bloomed carrot); rrp salad burger (veggie burger, roasted red pepper hummus, greens & oven roasted tomatoes) with a side salad; a side of french fries (way over priced); a vegan IPA (I don’t remember what type)- make sure you inform your waiter that you want vegan versions of everything
drinks/food at shelley and nate’s party: a lot of beer and shots (I only drank types that I know are vegan); potato chips dipped in pizza sauce
breakfast: green tea with mint
lunch at bread and brew with my parents: wild mushroom pizza (they will use vegan cheese and add arugula at no extra cost); chili; vegan caesar salad
dinner at thaitanic with my parents: Tao Huw Pad Tua Ngorg (stir fried bean sprouts, fried tofu, mushrooms, spring onions with steamed rice- there were too many bean sprouts!); Pad Kee Mao (drunken noodles- tofu with wide rice noodles, chili, garlic, basil leaves, onions and tomatoes)- Be sure to specify no fish and oyster sauce for all items on their menu
breakfast: raw cashews, almond, raisins, dried blueberries
lunch: leftover roasted vegetables. lettuce wraps out of the leftover seitan stirfry
snacks: green tea with mint; part of the nugo dark chocolate mint chocolate chip bar (very good); leftover spicy buffalo tofu
dinner at maoz before watching in the land of the free: falafel sandwich with hummus, tahini, falafel, beets, chickpeas, pickled baby eggplant, tomato/cucmber salad, cilantro sauce)
breakfast: smoothie (same as yesterday, but without apple, sugar and maybe something else?)
on the plane from urbana, il to chicago: tomato juice
at the chicago ohare airport: almonds, cashews, raisins, dried blueberries; leftover tofu dill sandwich; black bean tamale from common ground coop
I bought dinner at Chicago Ohare airport: Cibo express sells a lot of vegan food (they even advertise that they have vegan food. I bought spicy buffalo tofu with celery and garlic mayonnaise made by soul vegetarian east. other soul veg dishes they sell: jerk tofu wrap; healthy hoagie wrap; southwestern wrap; kale salad. I also found a new type of chocolate bar to try: Nugo Dark- mint chocolate chip (i’m going to save this for awhile)
on the plane from chicago ohare to dc: cashews, almonds, dried blueberries and raisins
dinner: spicy buffalo tofu (organic tofu, soy milk, wheat flour, lemon juice, hot sauce, ketchup and spices) with celery and garlic mayonnaise made by soul vegetarian east; leftover nordic winter vegetable soup
breakfast: french toast with banana slices
lunch at the red herring: powder corn chowder; chili; corn bread; tempeh salad sandwich; tofu dill sandwich
snacks: crispen’s famous smoothie with a twist (frozen strawberries,blueberries, and blackberries; orange juice; flax seeds; goji juice; brown sugar; banana; frozen cranberries; frozen mango; apple; and soy milk); black bean brownies
dinner: Nordic winter vegetable soup based on a recipe in the January 2011 edition of food and wine magazine; another mudslide
breakfast: wildwood probiotic raspberry soy yogurt (“the only soy yogurt made in a dedicated non-dairy plant”); french toast
lunch: crispen’s homebrew; leftover frozen smoothie; seitan teriyaki stir fry with white rice; roasted beets, Japanese sweet potatoes, and regular potatoes; mudslide (Click for the recipe.); black bean brownies (not very good)
1 cup soy milk with some cocoa powder
2 ounces vodka
2 ounces of kahlua
2 ounces of homemade vegan baileys (the recipe by mark olsen)
breakfast: crispen’s famous smoothie (frozen strawberries,blueberries, and blackberries; orange juice; flax seeds; goji juice; brown sugar; banana; frozen cranberries); leftover mock duck curry from siam terrace
lunch at siam terrance (notice a trend?): mock duck basil (crispy mock duck stir fried in house sauce with green and red bell peppers, onion, carrot, celery, and basil leaves and topped with crisp basil- specify no oyster and fish sauce); pad woon sen (stir friend crystal noodles with tomato, mushroom, onion, carrot, napa cabbage, celery and bell peppers and tofu- specify no egg, no fish and no oyster sauce)
dinner while watching fantastic mr. fox: popcorn with nutritional yeast and soy sauce; almonds; crispen’s “home brew”- Russian imperial stout; throat comfort tea; apple
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breakfast; sara’s cereal with banana and rice milk
lunch: pasta with nutritional yeast and earth balance
snack: guacamole with lime chips (some vegan kind)
drink on the airplane to urbana, il: tomato juice
dinner from siam terrace: mock duck curry (crispy mock duck topped with spicy curry sauce, green beans, green and red bell peppers, carrots and basil leaves; orange juice and goji cocktail
breakfast during the baby naming ceremony: Yogi throat comfort tea; 1/2 a sticky bun from sticky fingers (yum)
breakfast at work: half of a sesame bagel with earth balance; more throat comfort tea; chamomile tea
lunch: leftover black bean chili with brown rice; pizza strip from calvitto’s (I have a bunch frozen)
dinner: frozen cran-raspberry juice; pasta with earth balance and nutritional yeast; split pea soup with kale; tortilla wrap with vegan cheese
breakfast: peach soy yogurt; potato bread with Earth Balance; bran flakes with soymilk; coffee
lunch from NY Dosas: roti curry with vegetables; sambar soup; coconut chutney; vegetarian ginger “chicken” wing with sweet sauce
dinner from Mamoun’s: falafel sandwich; stuffed grape leaves
part of a vanilla spelt cupcake, part of a banana cupcake, and coffee at babycakes
Magic Hat #9 at Rich Aucoin (vegan according to Barnivore)
lemon cornmeal waffles with Earth Balance
revolutionary chicken from java green; part of a biscuit; graham cracker; throat comfort tea; orange juice; clementines; corn tortillas with vegan cheese, avocado and salsa; pasta with earth balance and nutritional yeast; frozen cran raspberry juice;
breakfast: oatmeal with sea salt; Korean scallion pancakes, dipped in soy sauce, vegan mirin, and Sriracha mixture; Stacey’s orange juice that she left in NYC (still good!); soy latte
popcorn (I looked at the flavoring and it is okay) at The King’s Speech at BAM
beers at Pacific Standard
dinner at Eton: ramen in vegetable broth with puffed tofu; vegetable+lentil dumplings with hot chili oil and soy sauce
beers at party: Magic Hat (vegan according to Barnivore); Peak Organic (vegan according to Barnivore); vegan chocolate chip oatmeal cookies (thanks Julie!!); baby carrots
breakfast: shredded wheat with soymilk; coffee from Oren’s Daily Roast
lab lunch at Volare (nothing vegan on the menu but they made custom vegan food for me): pasta with marinara sauce; salad (cabbage and vegetables with oil, vinegar, and herbs); pasta with vegetables, garlic, and garlicky broth; espresso; coconut sorbet served in a coconut shell. This was the best coconut sorbet I’ve ever had. I asked about egg whites and they said there weren’t any (but I would ask again). They served the lemon sorbet in a hollowed lemon peel and the pineapple sorbet in a quarter hollowed pineapple.
leftover collards; Michael’s leftover udon with tofu dish
dinner: bok choy with cashews; Tofurkey frozen pizza with Daiya cheese; leftover mac and cheese
Jujubes; Captain Lawrence Nor’easter (vegan according to Barnivore)
breakfast: shredded wheat with soymilk; coffee
lunch from Atlas Cafe: vegan chicken sandwich; peanut butter bomb
Moa 5-hop ale (may not be vegan)
dinner: tomato soup; grilled “cheese” (with Follow Your Heart cheddar); maple-walnut brussel sprouts
coffee
lunch at Eat (Greenpoint, Brooklyn): spearmint tea; whole wheat spelt bread; pickled string beans, soy beans, and red pepper; sunchoke and sweet potato soup; potato spelt gnocchi with parsnips, carrots, cabbage, mushrooms, and parsley
snacks at Vinnie’s (Williamsburg, Brooklyn): garlic knots with marinara sauce; bite of mac attack vegan pizza; cake brownie (brownie with frosting, chocolate syrup, and chocolate shavings)
dinner and snacks during Superbowl: spicy sweet chili Doritos; flat Budweiser; Tofurky vegan cheese pizza; sauteed spinach with garlic and olive oil; PBR with lime
grapefruit juice
lunch at Eat (Greenpoint, Brooklyn): spearmint tea; whole wheat spelt bread; pickled string beans with edamame; sunchoke and sweet potato soup; potato spelt gnocchi with parsnips, carrots, cabbage, mushrooms, and parsley
snacks at Vinnie’s (Williamsburg, Brooklyn): garlic knots with marinara sauce; bite of mac attack vegan pizza; cake brownie (brownie with frosting, chocolate syrup, and chocolate shavings)
snacks on the bus back to dc: eggplant pizza from vinne’s; skittles
dinner at eva’s house: eggplant stir fry (eggplant, onion, garlic with cumin, garam masala, salt and pepper); roasted sweet potato
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