breakfast: coffee with soymilk from Marvelous Market.  Soymilk is free (unless you are getting a drink made to order) and if you bring your own mug coffee is $1.10 for any size (at least so far).

lunch: falafel and fries from Maoz and part of an apple (half of it had gone bad).

dinner: leftover falafel from Maoz

breakfast: pumpkin seeds and oatmeal with salt. no coffee!

lunch: leftover B salad (recipe posted previously) and leftover okra stew with brown recipe (recipe posted previously)

snack: vegan chocolate cupcake with chocolate frosting from Hello Cupcake. They have a vegan cupcake everyday.

dinner: same as lunch

post dinner snack: popcorn with Braggs and nutritional yeast.

breakfast: coffee with soy milk from Marvelous Market and pumpkin seeds

lunch: leftover B salad (see previous post, recipe posted in archives); 1/2 a Chipotle garden blend burrito.

snacks: more pumpkin seeds and a soy latte from Hello Cupcake (they do not charge extra for soy milk).  I think this is my first time ever having coffee twice in one day.

dinner: more B salad.  Note: If you make this salad, you may want to cut the dressing recipe in half (or even less).  I made way too much dressing.

breakfast: coffee with soy milk from Marvelous Market

lunch: Gardein Santa Fe Good Stuff “chicken” with leftover homemade apple gravy and frozen mixed vegetables. I previously posted a comment about Gardein and my lack of enthusiasm for it.

snack: very salted pumpkin seeds and unsalted almonds

dinner: 4 side dinner from Everlasting Life.  Their food is awesome. I went once before with Katherine and the mac and cheese tasted spoiled.  Last night I got bean curd (tofu skins), beets, garlic kale salad and “chicken salad.”  I also split a side of mac and cheese with Meredith.  The mac and cheese was great (nothing like the last time I had it).  I liked it better than Soul Veg because it was less greasy and creamier.  The people who work there are really nice.  They let Meredith and me try a bunch of sides so that we could decide what we liked.  Also, they have a Customer Loyalty card- for every 10 dollars (I think they said 10, but the card says 8 ) you spend you get a stamp on the card.  After 7 stamps your 8th meal is free (value= $10)

drink: Yuengling and Dogfish Head Raison D’Etre 

breakfast: everything bagel with strawberry jelly.  grapes and strawberries and this really nasty cran-apple juice that was free from a law firm

lunch: a disgusting amount of pretzels rods; pumpkin seeds;  some leftover gravy from Sunday; edamame

dinner: popcorn with Braggs and nutritional yeast

drink: Yuengling

desert: nonpareils from Marvelous Market. I had not had nonpareils since I became a vegan 10 yrs ago. Joanna found vegan nonpareils at Marvelous Market!  I ate way too many.

breakfast: Oats with water and salt

lunch: leftover three bean salad (recipe previously posted by Katherine) and a lot of pretzel sticks and pumpkin seeds

coffee with free soy milk from MarvelousMmarket

dinner: whole wheat spaghetti with store bought pasta sauce, Follow Your Heart vegan cheese and these vegan chicken strips from Trader Joe’s (they aren’t very good)

brunch: coffee from Heller’s; hash browns (onion; garlic; shredded, towel-dried potatoes; oil; salt and pepper); 3-bean-bok-choy salad (click for the recipe);

biscuits (click for the recipe) and sausage-apple gravy. The gravy was fried onions and garlic, small Granny Smith apple slices, 2 cups broth from Rapunzel bouillon, rosemary, 8 leaves fresh chopped sage, roasted red pepper, salt and pepper, a roux made with white flour and oil, and Field Roast’s sage and apple sausage (sliced and fried). Apple in gravy received mixed reviews.

dinner of sorts: Cajun french fries ($2.85 for the regular size, which is HUGE), ketchup, and complimentary peanuts from Five Guys. Potatoes for the day were from Shelley, Idaho. This is the best food in the entire world.

snacks on bus and after: sour patch kids ($0.99 for generic ones from CVS); more Stickletti pretzels; two clementine oranges; lemon poppyseed cookie from Alternative Baking Company (the store was open at 1am when I was walking home from the DC2NY bus… how could I say no???)

brunch: hash browns (onion; garlic; shredded, towel-dried potatoes; oil (lots and lots and lots of veggie oil; salt and pepper); 3-bean-bok-choy salad.  Katherine already posted the recipe.  I can’t remember the third type of bean, but the next time I got to Bestworld (formerly known as Bestway), I will look it up.

biscuits (we mostly followed this recipe, but we used more whole wheat flour and less white flour) with sausage-apple gravy. The gravy was fried onions and garlic, small apple slices, 2 cups broth from Rapunzel bouillon, rosemary, 8 leaves fresh chopped sage, roasted red pepper, salt and pepper, a roux made with white flour and oil, and Field Roast’s sage and apple sausage (sliced and fried). Katherine didn’t like the gravy that much, but I did.

dinner: Cajun french fries and ketchup from Five Guys.  lots and lots of peanuts.

breakfast: coffee with shot of espresso from Sankofa; leftover vegan pizza

snacks provided during cooking demonstrations at Rooting DC: spicy kale salad (recipe by Tracye McQuirter; recipe is on her site); 2 different raw green smoothies

lunch: half a loaf of vegan chocolate chip banana bread, also purchased at Sankofa

snacks during Shutter Island: fruit Fig Newmans (thanks Nate); maple cookies from Trader Joe’s, just like we used to eat by the box in Oberlin (thank you Honey!), two big bites of Stacey’s Un-Chicken Fajita made by Sunneen

free sample of brandy from Sportsman Liquors in Mount Pleasant; gin and tonic with lime; Yuengling; Peak Organic beer

“dinner” (note the order here): tempura mix pancakes (I thought it was scallion pancake mix, and did not realize it until a stranger entered the kitchen and wondered why I was frying straight tempura mix), chopped and fried with onion, garlic, carrot, roasted red pepper, sea salt, black pepper, vegetarian oyster sauce, and lime. Broccoli tempura (after realizing the mistake).

a very strange day of food:

leftover mac and cheese, broccoli and fake vegan chicken from Whole Food’s fresh food section

3 bowls of cheerios with soy milk (not Silk)

a few slices of Follow Your Heart mozzarella “cheese”

a gigantic slice of vegan pizza from Duccini’s (see Katherine’s post on 2/19/2010 for more information and a picture).  This pizza was the closest I have come to finding pizza that tastes like real cheese pizza.  I have tried Daiya cheese before and didn’t like it.  I am not sure how Duccini’s made this, but it’s great.

breakfast: coffee with soymilk from Marvelous Market.  Horseradish hummus with pita

lunch: sesame noodles whit red pepper and tofu from Whole Foods salad bar

snack: Godiva 85% cocao Santa Domingo chocolate.

dinner: popcorn with nutritional yeast and Bragg’s and some french fries from Five Guys

dinner: Rum and coke

breakfast: coffee with soymilk from Marvelous Market

lunch: veggie bento box from Teaism.  I am not the biggest fan of their bento box, but I thought it would be a nice change.  They have a menu that labels which items are vegan (you have to ask for it though).

warhead (I bought a pack of these a very long time ago and i’m having trouble getting through them)

dinner: broccoli and very boring mac and cheese.  I mostly used this recipe, but I added some lemon juice, mustard and nutritional yeast.  I didn’t feel like going to market or cooking, so this seemed really simple.  Plus, I have some Follow Your Heart cheese that is going to go bad soon.  Anyone have a good recipe that calls for vegan cheese?

snack: soymilk and Joe’s O’s

breakfast: an apple and some cashews

lunch: peanut butter sandwich with kettle chips, leftover greens and sweet potato fries with garlic.

dinner: vegan quinoa dish from Pete’s Apizza.  They have vegan pizza, but they don’t sell it by the slice and I couldn’t convince the people I was with to split a vegan pizza.

drink: New Holland Cabin Fever.  I just emailed them to find out if their beer is vegan. It’s strange how I won’t eat anything until I know it’s vegan, but I sometimes drink things without knowing if they are vegan.  That is going to stop: TODAY.  I have no idea why I was doing this.

brunch: homefries (compliments of Nate and me)

OJ (thanks Shelley), cornmeal pancakes (thanks again Shelley…if you want the recipe let me know and i’ll ask her), tofu scramble (Eva made it. I’m not sure what spices she put in other than cumin. It had mushrooms, garlic, onion and olives), 1/2 an onion bagel with Earth Balance from Hellers Bakery.  Heller’s is great, but they don’t have vegan cream cheese or vegan margarine.  I usually bring my own. If you go there, you should encourage them to have vegan spreads.

dinner: mustard and turnip greens (cooked with garlic, onion, mustard, soy sauce, salt and pepper) and
roasted sweet potato fries with garlic.  I also had 2 pitas with Earth Balance

desert: a pumpkin spice muffin (only 1 left after this!) with melted Earth Balance and cinnamon sugar and some chocolate chips

drink: budweiser

breakfast: pumpkin spice muffin with melted Earth Balance and a soy latte from Starbucks (I had a really bad morning an made it worse with this purchase)

lunch: leftover Chipotle Garden Blend Burrito and leftover soup

dinner: pizza from Bread and Brew.  If you are in DC you have to go there. Their happy hour pizza is $5.  I had the wild mushroom pizza with vegan cheese and arugula.  Yum.  I also had their vegan beef stew- it was pretty good.

desert: pumpkin spice muffin.  I need to finish these up before they go bad.  I made them a long time ago.  They have improved with time.

breakfast: banana

lunch: an entire pizza from Alberto’s.  I left off the cheese and had peppers, onions, mushrooms and olives.  It was not cheap, but work bought it for me.  The person I spoke with at Alberto’s told me that there is no eggs or dairy in their sauce or dough.

snack: grapes, another banana

dinner: lots and lots of popcorn.  I had regular popcorn and the black kernel kind.  I added nutritional yeast and braggs to it (thanks Owen).

snack: leftover isreali couscous with baked tofu (see previous recipes)

update: I emailed Unibroue (who makes Maudite beer which I tried on 1/15/2010) to find out if their beer is vegan. Click for their response.

I also emailed Budweiser to find out about their beer. Their response.

In terms of food/drink, this day started out poorly and did not get better.  It’s obvious, but eating high calorie, processed food with little or no nutrition is not good for me or the environment.  Hopefully, tomorrow I will do better.

Breakfast: Starbuck’s soy latte (yes, I know how wrong this is)

Lunch: almost an entire box of Wheat Thins (almost as gross as the starbucks) and vegan mac and cheese from Soul Veg.

Dinner: Pupmkin seeds and Turle Mountain Purely Decadent Gluten Free Cookie Dough ice cream (not the one with coconut milk- there is something strange about flavored ice cream and coconut milk).