breakfast: cereal; coffee

everything bagel and orange juice at seminar

lunch: leftover raw kale salad with avocado and tomato; leftover pasta with lentils and vegan chipotle Parmesan

peanut butter and jelly sandwich on bus to DC

dinner at Cafe Green: appetizer platter (Mandoo dumplings; mung bean pancakes; Che Bites; skewer with bell pepper, green onion, vegan chicken, vegan beef, mushroom, and boolgogi, with Smooth Java Sauce; peanut sauce; tamari sauce; agave dijon mustard sauce) plus extra skewers; sauteed rice sticks; vegan cheeseburger (burger made in house with quinoa, lentil, kale, mushroom, and other veggies, served with vegan cheddar, lettuce, tomato, vegan mayo, sauteed pepper and onion); coleslaw

beer in a place: red marker ale from williamsburg alewerks (vegan according to the brewmaster)

breakfast: coffee with soy milk; roasted squash seeds; date pieces in flour

lunch: leftover brown rice, chickpea stirfry and kale salad; banana with peanut butter

dinner at everlasting life: bean curd; “chicken” salad; seaweed salad; macaroni tvp

breakfast: date pieces in flour; peppermint tea with soy milk

lunch: leftover roasted beets; kale chips; kale salad; hummus with carrot and cucumber sticks; baked mustard tofu

snack: banana with peanut butter

drinks/food at nooshi: sapporo; pina colada;oodles spring onions cake (pan-fried with oodles scallions) the sauce isn’t vegan, so I dipped them in soy sauce

dinner: burritos (tortilla filled with pinto beans, guacamole, homemade salsa, sauteed green peppers)

breakfast: banana; peppermint tea with soy milk; date pieces in flour

lunch: cvs cajun blend trail mix (peanuts, hot cajun corn sticks, pretzels, sesame sticks, almonds, and hot cajun seasoning (very salty)

lunch at kababji grill: pita chips with spices; sahan khodra (fresh radishes, tomato slices and mint leave, pickled cucumber and chili peppers and imported lebanese olives); hummus and pita; feter kabab sandwich (grilled marinated porobello mushrooms wrapped with lettuce, tomato, garlic paste and pickles)

dinner 1: leftovers from kababji grill and a buccaneer bar (sold at sticky fingers)

dinner 2: leftover kale soup with melted vegan cheese and nutritional yeast; mesa sunrise flax, corn, quinoa and amaranth cereal with soy milk

breakfast: tortilla with vegan cheese

lunch: roasted garlic and broccoli; tortilla with melted vegan cheese; banana

snack from hello cupcake (thanks Chris!): chocolate cupcake with vanilla frosting

snack: very salty pumpkin seeds

dinner: pasta with earth balance and nutritional yeast mixed with an Indian stir fry (tofu, broccoli, a few other vegetables I can’t remember and spices); chocolate chips; throat comfort tea

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

whole wheat pasta with earth balance and salt

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 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

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: oj; raw cashews; raw almonds; raisins

lunch: leftover gumbo and quinoa; celery with peanut butter

dinner at java green: jobche noodles with sweet chicken; cookie

dinner 2 cooked by one of my housemates: squash mush (butternut squash, lentils, tempeh, cucumbers, zucchini, tomatoes with curry, cumin, cayenne and lemon)

breakfast: raw cashews and raisins; banana; peppermint tea; dates

lunch: leftover sweet potato, okra and chickpea gumbo; baked lays

dinner at the vegetable garden: jasmine tea; scallion latka (not that good); veggie abalone (yuba, shiitake mushrooms, tomatoes, broccoli and soy protein in a light brown sauce)- this was pretty good; sesame beef with yuca (this was by far the best meal); sweet & sour veggie chicken (battered firm tofu, red bell pepper, carrots, sugar snow peas, pineapples, rambutans, dried cranberries in a sweet and sour sauce)- this was by far the worse dish; brown rice

dessert: oj

brunch at pho 14: vegetarian pho

samples/snacks at the first DC Grey Market: tortilla chip with holy hell hot sauce; my frist peanut butter cup since i became vegan (10-11 years); samples of pickled vegetalbes/ fruit on bread (pickled roasted garlic; pickled beets; pickled kiwi (tastes sort of like lemonade); sauerkraut); ginger and regualr komucha; sample of sweet potato butter on bread

more snacks: stacy’s pita chips

dinner: rice cakes vegan cheese; tortilla with vegan cheese; oj

snack at the dar williams and ibis concert: equal exchange mint chocolate with a  delicate crunch

breakfast: soy latte; oj

lunch: roasted broccoli and brussels sprouts with brown rice and lentils; pizza strip from calvitto’s (I froze a bunch)

dinner 1 at asylum: miller lite and happy hour soft tacos (specify you want the vegan taco- it comes with beans, rice, vegan cheese, etc)

dinner 2 at radius while watching the state of the union (they had their happy hour special during the State of the Union- $5 for a very nice beer and a slice of pizza): their dough and sauce are vegan. they made me a slice of vegan pizza with artichoke hearts; i can’t remember the type of beer i had

brunch at tonic: curried sauteed tofu (onions, red peppers, tomatoes, mushrooms, spinach) with toast and jam; home fries

lunch: flour tortilla with vegan cheese; banana walnut bread

dinner made by my housemates: roasted potatoes, garlic, beats; kale veggie soup with black beans; (i think i may have had another tortilla with vegan cheese)

dessert: marry me tofutti bar

drinks/food at shelley and nate’s: sierra nevada; miller high life; 1 bite of a lime tortilla chip (i thought they were plain- the lime ones have dairy); plain tortilla chips

breakfast: two flour tortillas with vegan cheese

lunch: leftover roasted spaghetti squash with sauteed mushrooms, onions, broccoli, red pepper and zucchini over brown/wild rice mix with curry sauce (almond butter; coconut milk; curry paste)

snacks: raw cashews; equal exchange very dark chocolate; celery with peanuts butters; apple with peanut butter

drinks at heritage: budweiser; bud light; hummus (make sure they know you want the bread to be vegan); pakoras (make sure they know you want it vegan- the sauce isn’t vegan)

snack: roasted beets, garlic and potato