lunch: Amy’s black bean burrito

mints; tamari and sesame brown rice crackers; coffee

dinner at Japan Inn: miso soup (I asked the last time I was there, when they said they use a vegetable base); edamame; cold tofu appetizer (cubes of tofu on ice, which you eat with soy sauce, green onion, and ginger. Specify that you don’t want bonito flakes); fried vegetable spring roll; avocado roll; shiitake mushroom roll (all rolls with soy sauce); Sapporo beer (vegan according to Barnivore)

Dogfish Head Indian Brown Ale (also vegan according to Barnivore)

lunch: leftover baked beans with leftover brown rice and leftover pasta

dinner #1 (thanks to Eva’s mom!): cashews, salad with olives and cherry tomatoes, broiled root vegetables, champagne (may or may not be vegan)

dinner #2 at Bukhara Grill (thanks to Michael’s parents): naan (I asked to clarify that they do not use butter; many places use butter in or on the Naan), fried vegetable appetizer, chickpea entree, rice with cumin. A surprising number of entrees had a cream base (only about 20% of the vegetarian menu was dairy free), and with some of them it wasn’t obvious.. ask, ask ask, biologist Claudio Campagna.

Jack Daniel’s whiskey at The Last Station (vegan according to Barnivore); Coor’s Light at Elena’s birthday party (vegan according to Barnivore)

pretzels

snuck into Crazy Heart: cup of coffee

dinner at Japan Inn (Bronxville, NY): miso soup (with non-fish base), agedofu (deep-fried tofu; need to specify without bonito), avocado roll, vegetable spring roll, Sapporo beer (vegan according to Barnivore.  Also, according to the Sapporo USA website (so perhaps only relevant to what is brewed in the USA):

Q. Is Sapporo Beer suitable for vegans?
A. Yes. No animal products are used in the production of Sapporo’s beers.

However, they also say:

Q. Is Sapporo made from fish?
A. NO!! You can’t brew beer with fish.

which makes me think they aren’t necessarily considering isinglass (fish bladder) that is often used in beer clarification.  Hopefully that means they don’t use it themselves.)

breakfast at Think Coffee: vegan cupcake (Emily and Marcy, I am confident in labeling this a cupcake. No fruit or other nonsense, major frosting, and sprinkles), double espresso

lunch: leftover chipotle rice with corn and barbecue tofu; leftover artichoke, chickpea, olive, and roasted red pepper dish

dinner (delivery from Joe’s Fleetwood Pizza): ziti with tomato sauce, spinach and garlic sauteed in olive oil

glass of Paraduxx red wine. May or may not be vegan; pending email confirmation.

lunch at Patsy’s (Manhattan, NY): Spaghetti al Pomodoro with fresh basil and no cheese, mixed salad with olives (just a bit of olive oil for dressing), hot tea

dinner (delivery from Spring Asian, Mt. Vernon, NY): Asparagus & Yard Long Bean Thai Style, Sizzling Tofu Delight, baby bok choy, white rice, and two stale fortune cookies.

On the phone with Spring, I asked a couple people to confirm that they don’t use fish sauce in these dishes. Many restaurants include a vegetarian section even though fish sauce (or oyster sauce with fish, or even soy sauce with fish) is included in everything they cook. Also, that I’ve seen, about a quarter of cheap fortune cookies have “margarine” listed that might not be vegan, and others have milk, so it’s good to check the ingredients.

Budweiser Light (vegan), Dogfish Head beer (vegan)

lunch (all from Whole Foods), and later snack: A. whole wheat pita, B. multigrain pita chips, 1. The Bridge tofu salad and 2. Earthly Eats tofu salad. After trying all the combinations, A2 and B1 are the best. AB is the worst.

dinner at Japan Inn: miso soup (vegetable-base; some miso soup is cooked with a sardine or bonito base), cold ginger tofu salad, edamame, avocado roll, shiitake mushroom roll, vegetable roll, oshinko (Japanese pickled cabbage) roll, Sapporo beer

snack: vegan pepparkakor cookies courtesy of Russ Erickson (slightly stale from Christmastime; recipe coming soon), coffee

dinner at Spadaro, New Rochelle, NY: Italian bread with olive oil and garlic, antipasto dishes (assorted olives, asparagus, green beans, swiss chard, sundried tomatoes with artichoke hearts, and eggplant with garlic, all cooked in olive oil, vinegar, and/or lemon), pasta with cherry tomato and parsley sauce (I confirmed that all these dishes were vegan. With Italian food, I recently learned to be wary about anchovies in many tomato sauces), red wine (may or may not be vegan)