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

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

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

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)

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

lunch: leftover black beans, tofu & quinoa with chipotle raspberry sauce; liz lovely gluten free german chocolate cake

snack: apple

dinner 1: vegan cheeseburger from cafe green

shabbat dinner at occupy dc: pasta with sundried tomatoes, mushrooms, onions, and garlic; roasted chestnuts; black beans with kimchi; quinoa with vegetables and cashew butter

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

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

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)

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