breakfast: soy latte

lunch: leftover pasta from (rhode island); corn

snacks: chocolate cake; corn; pretzels

st sankofa while watching chocolate city: peach pleasure smoothie (peaches, pineapple, mangos with apple juice and WITHOUT the honey).  i really like this place and the smoothie was delicious

dinner at everlasting life: seaweed salad, macaroni salad, artichoke salad and country fried chicken with bbq sauce and hot sauce (i think it was country fried chicken. i thought the guy who worked there said it was  steak, but it looked and tasted like a vegan version of country fried chicken. whatever it was, it was good)

breakfast: cashews; a lot of pretzels

lunch: toasted sourdough bread with hummus, “tuna” salad, lettuce, heirloom tomato, vegan cheezly cheese; corn on the cob

snack: leftover birthday cake

drinks/food at nooshi: sapporo beer (vegan according to barnivore.com); pina colada; seven spices tofu “fries” (not very good); oodles spring onions cake (note: their sweet and sour ginger sauce is NOT vegan- it has fish sauce in it)

drinks at patty patty boom boom: i know this is ridiculous, but i can’t remember what type of beer i had. that said, i know it was vegan

breakfast: salty oatmeal; soy latte; banana

lunch at chipotle: garden blend burrito

snacks: stacy’s pita chips; a lot of pretzels

drink on the train to the airport: Williamsburg alewerks redmarker ale (vegan- see company responses about vegan products)

dinner: leftover kale and white bean soup with an heirloom tomato from the garden

snack at the airport: i found vegan food in the vending machine that was labeled!!! Mrs. May’s Cashew Crunch

breakfast: salty oatmeal; oreos; peppermint tea with soy creamer; coffee with soy creamer

lunch: toasted  sourdough bread with hummus, lettuce, cheezly vegan cheese, avocado, heirloom tomato (from the garden); lay’s potato chips

snack: salad (lettuce, tomato, celery) with balsamic vinaigrette dressing

drinks/food at nooshi: sapporo (vegan according to barnivore); white rice with soy sauce

dinner: leftover white bean and kale soup

breakfast: coffee with soy creamer

lunch from peking garden: TVP General Tso’s “Chicken” (#77) with white rice

dinner: leftovers from peking garden; white rice with soy sauce and nutritional yeast

breakfast: coffee with soy creamer; oreos (the best breakfast food ever!)

lunch: toasted  sourdough bread with hummus, lettuce, cheezly vegan cheese, avocado, heirloom tomato (from the garden); celery and peanut butter

snack: more oreos (i have self control issues)

dinner: toast with horseradish hummus; kale and white bean soup (a ton of garlic, veggie broth, kale (from the garden), white beans, olive oil, freshly ground salt and pepper)

drink at haydee’s: frozen “fiesta” (read: a lot of alcohol) margarita

breakfast: everything bagel with earth balance; samples of apple, peach, plum and heirloom tomatoes at the mount pleasant farmers’ market

lunch: an apple from the farmers’ market; tomato picked fresh from the plant while cleaning up the garden; almonds

dinner: heirloom tomatoes in basil olive oil dressing with salt; Israeli eggplant dish (baked eggplant mixed with olive oil, fresh garlic, salt, cilantro, basil, jalapeno pepper); spaghetti with baked zucchini; pan roasted chickpeas; roasted heirloom tomatoes; fresh heirloom tomatoes; basil; garlic; jalapeno; roasted red pepper

drink: budweiser (vegan- see company responses about vegan products)

breakfast: coffee with soy creamer (i just looked at the package and there are approximately 63 servings of soy creamer in the container.  i use the container up in 10 days.  nasty?); celery and peanut butter

lunch at astor mediterranean: vegan cheese pizza

dinner: a ton of leftover veggie pasta

breakfast: coffee with soy creamer; salty oatmeal

lunch: leftover pasta with veggies; soy frappuccino

snack: oreos

dinner at meskerem: Vegetariab Messob (A combination of vegetarian dishes arranged on a platter and served with tomato and potato salads).

beer: williamsburg alewerks tavern ale and wheat ale. a taste of chesapeake pale ale

breakfast: coffee with soy creamer; celery

lunch from amsterdam falafel: falafel pocket with hummus, beets, chickpeas, eggplant, etc.

snacks: sunflower seeds; celery with peanut butter

food at haydee’s while listening to nate’s band: margarita and yuca con curtido

dinner: leftover couscous and curry; a bite of leftover pasta; red marker ale by williamsburg alewerks (vegan- see company responses about vegan products)

breakfast: coffee with soy creamer; sunflower seeds

lunch: toasted sourdough bread with hummus, vegan tuna salad, lettuce, tomato (from the garden), vegan cheese

snack: skittles and more sunflower seeds

drinks/food at mandu: tiger beer (vegan according to barnivore); and vegetable mandu (1/2 steamed, 1/2 fried)

dinner: leftover curry with white rice and leftover coconut tofu

breakfast: banana

lunch at asylum: vegan biscuit bowl (homemade veggie biscuits topped with tofu scramble, sauteed onions, peppers, squash, zucchini, and vegan cheese)

beer (williamsburg alewerks:) tavern ale, redmarker, ipa

dinner: heirloom tomatoes tossed in balsamic vinegar and basil; tofu curry with brown rice (tomatoes; carrots; broccoli; green beans; tofu; onions; garlic; jalapeno)

breakfast: salty oatmeal; banana; coffee with soy creamer

lunch: toasted pita with hummus, lettuce, tomato, vegan tuna salad, vegan cheese

snacks cookies made by my boss’s mom (i emailed her to ask for the recipe); sunflower seeds; skittles

dinner: leftover coconut tofu and calvitto’s pizza strip; yucca con curtido and frozen margarita from haydee’s

breakfast: banana; mint tea; sunflower seeds

lunch: toasted pita with vegan tuna  salad, lettuce, tomato, vegan cheese and hummus; champagne grapes

snack: a few of the leftover cookies deb’s mom made

dinner at busboys and poets: Pan-Seared Basil Tofu (vegan) served with roasted red pepper risotto, asparagus, shiitake mushrooms, roasted corn, tomatoes and basil olive oil (this was ok, but not great); Coconut Tofu Bites (these were really, really good, although expensive); Tempeh sandwich with vegan mayonnaise, sprouts, roasted red peppers, sautéed onions on rosemary sun-dried tomato loaf

breakfast: an onion bagel and 3/4 of a garlic bagel with tofutti cream cheese; mint tea

lunch at thaiphoon: i brought my lunch today, but work was paying, so why not eat out? i got ka pow jae (string beans, zucchini, mushrooms and deep fried tofu stir fried with fresh ground peppers, garlic and basil leaves). you should inform the waiter that you are allergic to fish AND oyster sauce.  If you don’t say you are allergic, the waiters i’ve had only write down “no fish sauce.”  also, the curry sauces are pre-made and have fish sauce.

snack: skittles (katherine ate them once recently and now i can’t stop buying them)

dinner: homemade pizza (carmalized onions, vegan mozeralla cheese, vegan feta cheese, sauce), which i later found out was not vegan.  my housemate made the carmalized onions and although he said they were vegan, they had honey. so  i switched to leftover pizza from last night

drinks: budweiser and pbr (vegan according to barnivore)

lunch 1: SANDWICH AND PICKLE FROM DC CENTRAL KITCHEN- i can’t find their website

lunch 2: toasted bread with melted cheezly smoked cheddar; lettuce, mustard, red onion and tomatoes

snack: bruschetta- toasted sourdough bread with tomatoes and garlic; a sip of yuengling

dinner at Pho 14: vegetarian pho

breakfast: coffee with french vanilla soy creamer

dinner 1 (5:30 pm): toasted bread with hummus, cherry tomatoes and spinach

dinner 2 and drink at nooshi (6:00 pm): steamed rice with soy sauce; pina colada

dinner 3 at zenebech (8:00 pm): vegetarian combo (collard greens, potato and cabbage; split peas; spicy lentils; tomato salad; non spicy lentils)

dessert (at 8:30): peach from the farmers’ market

breakfast: 2 bananas; coffee with french vanilla soy creamer

lunch: toasted bread with avocado; smoked vegan cheddar; lettuce, red onion.

snack: toasted pita with melted (yes, melted!) smoked vegan cheddar and mustard (this is the best thing i’ve eaten in awhile).  unmelted, the cheese apparently tastes like gouda cheese (about 5 non-vegans tried it and all said the same thing).  the “cheese” melted in seconds and is delicious (it has a different flavor when it’s melted)

snack II: chocolate cupcake with vanilla frosting from Hello Cupcake

dinner: pasta with basil white beans, zucchini, yellow squash, garlic, red wine vinegar salt and pepper; spinach sauteed with oil, garlic and salt

drinks: budweiser and a taste of Brother Thelonious by North Coast Brewing Company

breakfast: gala apple; coffee with french vanilla soy creamer

lunch: toasted pita with mustard, lettuce, red onion and a boca chicken patty with melted smoked cheddar (cheezly brand)

snack: toasted pita with hummus, lettuce and smoked cheddar; banana

dinner: popcorn from bar dupont; bread from whole foods with hummus; homemade bread and peanut butter chocolate chip cupcakes (both made by a vegan who was at shelley’s birthday gathering)

drinks at bar dupont: heinken

breakfast: coffee with french vanilla soy creamer

lunch from soul veg: mac and cheese (I hope this is going to be my last meal eating out for awhile. I can’t believe how much I’ve eaten out of the past 2 months).

snacks: banana; toasted pita with hummus and lettuce; more coffee with french vanilla soy creamer

another snack: part of a pizza strip from calvitos (yes, it’s from when i was in RI a few weeks ago.  it was starting to ferment, but i ate it anyway)

dinner cooked with eva, nate and shelley: frittata with onion, potatoes, zucchini and blended tofu (tofu, nutritional yeast, soy sauce); salad with lettuce, cucumber and tomatillos tossed in a sesame dressing eva made; bruschetta (made on a garlic bagel) with cherry tomatoes, olive oil,  a lot of garlic, basil and cheezly smoked cheddar.  (all of the vegetables (excluding the lettuce and onion) came from either our garden or a csa

drinks: budweiser and milwaukee’s best ice (see responses about vegan products)