breakfast: coffee with unsweetened vanilla soy milk

lunch: broccoli; mediterranean black bean and quinoa patty with lettuce; mustard baked tofu; vegetable and bean tahini casserole

snacks: trail mix (almonds, cashews, dried pineapple, dried cranberries)

dinner and drinks at heritage india: vegetable samosa (without the green sauce); papri chat (veganized); Southern Roasted Garlic and Blackbean Hummus with plan Naan (instead of Parmesan); spicy tofu tempered with mustard seeds and plum tomatoes; ginger mojito; margarita

breakfast: banana with peanut butter; peppermint tea

lunch: leftover chili: black beans, kidney beans, corn, and brown rice

snacks: peppermint tea with unsweetened vanilla soy milk; trail mix (peanuts, cashews, almonds, and raisins)

dinner at mai tai with phil, ivy, and deb: drunken noodles with tofu; singha; sticky rice and mango

brunch at amsterdam falafel: whole pita with falafel, beets, chickpeas, eggplant, cucumbers, tomatoes, parsley sauce, etc.

dinner at pho 14: vegetarian pho

more food:

1) pizza strip from calvitto’s (in RI)

2) chocolate chips

3) raw coconut macaroon from wildlour bakery

4) spaghetti squash with broccoli, tofu, tomato sauce, and green beans

breakfast: banana

lunch: vegan potato and spinach balls; stir fry with quinoa, sweet potatoes, collard greens, ginger, garlic, coconut milk, and avocado

snack: (too many) cashews

dinner with mom at meskerem ethiopian restaurant: vegetarian platter. This was my mom’s first time eating Ethiopian food and she loved it.

dessert: raw coconut macaroon from wildflour bakery (in RI)

breakfast: peppermint tea with vanilla soy milk; banana

lunch: pasta with marinara sauce and daiya cheese; baked tofu in a lemon mustard marinade; roasted broccoli with garlic cloves; tomatoes marinated in balsamic vinegar and basil

snack: an apple; dark chocolate with sea salt

dinner at the vegetable garden: wonton with coriander soup; garden pan (yupa, lotus root, kelp, nappa cabbage, cauliflower, seitan, tempeh, shiitake mushrooms and carrots in a light brown sauce)- too healthy tasting; royal eggplant (deep fried eggplant- yummy); Heineken

beer at acre 121 while watching nate play:blue point toasted lager

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

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: 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: 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:

• Arugula cherry tomato pesto pasta
• Tomato oregano giant lima bean dish
• Salad
• Garam masala fennel tofu scramble
• Vegan ice cream cake with four types of ice cream: cookie avalanche, chocolate peanut butter swirl, peanut butter zig zag,  almond dream vanilla ice cream
• modelo

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: coffee with vanilla soy milk; trail mix (almonds, cashews, date pieces in flour, raisins)

lunch: burrito (brown rice, refried chipotle black beans, avocado, tomato, broccoli, red peppers, onion); leftover collard green salad

snack: chocolate cake; more coffee with soy milk; mint/chamomile tea with soy milk; banana

dinner and drinks at nooshi: pina colada; amstel light; vegetable hot pot (cellophane noodles, napa, scallions, onions, carrots, and tofu); white rice with soy sauce

breakfast: coffee with vanilla soy milk; homemade trail mix (date pieces in flour, raisins, almonds, cashews); bigelow sweet dreams tea

lunch with zack and hanna!: vegetarian platter at zenebech

snacks: more homemade trail mix; Trader Joe’s Thai Vegetable Gyoza (Pot Stickers)

dinner at eva’s: whole wheat ziti with homemade tomato* eggplant sauce; tomato salad (tomatoes*, parsley, salt, and pepper); roasted beets*; sauteed beet greens*

* = food from my garden

dessert:oreo fudge mint cookies (they taste like thin mints)

more homemade trail mix
trader joe’s thai vegetable gyooza

breakfast: apple with peanut butter; iced coffee with unsweetened vanilla almond milk; date pieces in flour; raisins

lunch: more iced coffee; sauteed garlic, onion, summer squash*, fresh basil*, salt, and pepper; sauteed green beans* and wax beans*; fresh chopped heirloom tomatoes*; sauteed beet* and collard greens* with red wine vinegar; sauteed vegan chicken with cumin, chili powder, cayenne powder

* = from my garden

snack: annie chun’s roasted wasabi seaweed; 2 bananas

dinner while watching the west wing: new haven green pizza (specify you want it made vegan: artichoke hearts, vegan cheese; sauteed Spinach, oven-dried tomatoes, and kalamata olives) from pete’s apizza; does equis (vegan according to barnivore.com); newman’s o’s- chocolate creme;

breakfast: kix with coconut and rice milk; calvitto’s pizza strip

lunch at asylum: Vegan Huevos Rancheros  (Tofu Scramble atop a corn tostada, topped with salsa and vegan cheese, served with home fries and black beans)

snack at flying fish coffee and tea: iced coffee with soy milk

dinner at nate’s: bbq’d boca burger with red onion, lettuce, and tomato; sierra nevada beer (vegan according to barnivore.com)

breakfast: 1/2 sesame bagel with tofutti cream cheese from bagelz; coffee with unsweetened vanilla almond milk; pistachio nuts

lunch at bread and brew with meg: roasted vegetable and hummus sandwich on ciabatta; minestrone soup

snacks: watermelon; stacy’s pita chips

dinner: a vegetable salad with tomato and avocado that had gone bad; an “ice cream sandwich”: trader joes’ chocolate coconut ice cream, mint swirl ice cream sandwiched between graham crackers