lunch at Gillie’s: sweet potato and apple soup; half a mushroom-seitan burger with field greens and tomato, served with red cabbage salad; half an order of vegan enchiladas (with tofu, rice, chimichurri sauce, cilantro, vegan cheese, and salsa)

Twilight bar (a vegan version of a Milky Way); Qbel double dark chocolate wafer bars (sort of like a Kit Kat bar… by the way Stacey, look at this); Kapa-Kym bar (Russian chocolate truffle); pretzel rods

dinner from Sticky Fingers Bakery: TLT (tempeh bacon, lettuce, tomato, and Vegenaise on multigrain bread); sweet and salty chocolate chip oatmeal cookie; bite of a chicken-less salad sandwich

another Kapa-Kym bar

brunch at gillie’s: sweet potato and apple soup; half a mushroom-seitan burger topped with herb vegannaise, fresh organic greens and onions; served with a side of red cabbage; vegan enchiladas (with tofu, rice, chimichurri sauce, cilantro, vegan cheese, and salsa)

Twilight bar (a vegan version of a Milky Way); Qbel dark chocolate wafer; pretzel rods

dinner made by one of my housemates: chickpea and potato soup

breakfast: beer pancakes with apple butter, huckleberry syrup, Earth Balance, and strawberry slices; oj; vanilla almond tea; coffee with soy milk

lunch: leftover lasagna; tortilla chips with hummus and salsas

leftover chocolate cake with Purely Decadent chocolate ice cream

dinner: more leftover lasagna; cheesy garlic bread

sam adams winter lager; a taste of saranac caramel porter

s’mores (vegan graham crackers, vegan marshmallows, and dark chocolate) made in Shelley’s fireplace

vegan cherry muffin and vegan berry coffee cake from Bollo’s during The Triplets of Belleville viewing

free snacks for virginia bicycle association at Gillie’s: spinach/mushroom filo dough pies; red and yellow pepper, carrot, tomatoes, broccoli, and pita with hummus; strawberries; grapes; french bread; Magic Hat #9 (vegan according to Barnivore)

tamale with corn, cilantro, mole, and TVP from Oasis World Market

falafel chips from Eats

dinner: Moosewood lasagna (including tofu, spinach, mushrooms, Daiya); cheesy garlic bread (with Daiya cheese); salad (romaine, spinach, walnuts, red bell pepper, cucumber, balsamic vinaigrette)

dessert: Moosewood chocolate cake; Purely Decadent Cherry Nirvana and Chocolate Obsession ice creams (thank you Shelley’s mom!)

Dogfish Head 60-Minute IPA (vegan according to Barnivore); Sam Adams Winter Lager (vegan according to Barnivore)

absinthe with sugar and ice water in hot tub

more leftovers from Everlasting Life (seaweed salad, garlicky kale salad, tofu skin, vegan “chicken” tofu salad)

snacks from bollo’s cafe while watching the triplets of belleville: vegan cherry muffin and vegan coffee cake

free snacks for virginia bicycle association at Gillie’s: spinach/mushroom filo dough pies; red pepper, yellow peppers, carrots, tomatoes, hummus, bread, grapes, magic hat #9

snacks at oasis world market: mole and tvp tamale; fancy dates

sample at eats natural foods: falafel chips

dinner: Moosewood lasagna (including tofu, spinach, mushrooms, Daiya); cheesy garlic bread (with Daiya cheese); salad (romaine, spinach, walnuts, balsamic vinaigrette dressing); sam adam’s winter lager; chocolate cake (recipe from moosewood); cherry nirvana ice cream; chocolate obsession ice cream

absinthe with sugar and ice water in hot tub

late night snack:leftovers from everlasting life