coffee

last of leftover pizza and cannellini spread

Rice a Roni wild rice dish (made with Earth Balance instead of butter)

peanuts

at Amy and Pepper’s holiday party: hummus; pita chips; black bean dip; sweet potato chips; bell peppers; green olives with red pepper; Oreos; orange slices; Sierra Nevada Pale Ale; Blue Moon

coffee

all day: leftover pizza and leftover cannellini spread with toast. healthy finals food!

pepparkakor cookie dough and cookies; soymilk

fat tire beer

breakfast: apple with peanut butter; a couple of french fries

lunch: casserole with kidney beans, black beans, green beans, onions, garlic, spaghetti squash, corn tortillas, wheat tortillas, and daiya cheese; leftover tofurky

snack: soy latte

dinner: casserole with kidney beans, black beans, green beans, onions, garlic, spaghetti squash, corn tortillas, wheat tortillas, and daiya cheese; matzah pizza

breakfast (between 7am and 10am): salty oatmeal; 1 oreo cookie; leftover tofurky and roasted butternut squash; banana

lunch: leftover sauteed garlic, onions, roasted sweet potato, black beans, chickpeas, spinach, and frozen vegetables cooked in tomato sauce and cilantro avocado cream sauce served with baked corn tortilla strips with daiya cheese; casserole with kidney beans, black beans, green beans, onions, garlic, spaghetti squash, corn tortillas, wheat tortillas; french fries from 5 guys

drinks at ChurchKey: various beers

dinner: casserole with kidney beans, black beans, green beans, onions, garlic, spaghetti squash, corn tortillas, wheat tortillas

breakfast: leftover corn bread

lunch: sauteed garlic, onions, roasted sweet potato, black beans, chickpeas, spinach, and frozen vegetables cooked in tomato sauce and cilantro avocado cream sauce with daiya cheese; 1 oreo

dinner and drinks at mai thai for barb’s birthday: frozen margarita; sapporo; spring rolls; fried bean curd;  fresh garden roll

I had more food when I went home, but I don’t remember what I ate

coffee with soymilk

lunch from Chipotle: burrito with black beans, peppers, brown rice with cilantro, tomato and corn salsas, spicy salsa, lettuce, and guacamole

espresso peanut butter cookie

dinner: Amy’s roasted pepper cheeseless pizza

breakfast: coffee with unsweetened vanilla soy milk; 4 almonds; banana

lunch: leftover tofurky and roasted butternut squash; the last of the leftovers from garden grille; vegetable medley (corn, peas, green beans, and lima beans)

snacks: another banana; 1 oreo cookie; last of the raw vegan macaroons

dinner: corn bread; roasted cauliflower and asparagus; pomegranate walnut tofu; vegan white russian (soy milk, kahlua, vodka)

breakfast: everything bagel with peanut butter; iced coffee with soymilk from Oren’s Daily Roast

lunch: Umbrian lentil soup by FIG Food Co.

Inka Chips plantain chips

roasted cajun cashews from Tierra Farms; Luna and Larry’s cherry amaretto coconut ice cream

dinner: half an Amy’s green tamale frozen dinner; half an Amy’s black bean burrito; collards cooked with olive oil, Bragg’s, Sriracha, salt and pepper

breakfast: salty oatmeal; coffee with unsweetened vanilla soy milk

lunch at levante’s: falafel sandwich on flatbread with french fries; flat bread with olive oil, salt, and pepper

dinner: leftovers from levante’s; sam adams winter ale; sauteed garlic, onions, roasted sweet potato, black beans, chickpeas, spinach, and frozen vegetables cooked in tomato sauce and cilantro avocado cream sauce served with baked corn tortilla strips

breakfast: peppermint tea with unsweetened vanilla soy milk

lunch: leftover food from garden grille (i forgot to write down the names and they were specials); leftovers from julian’s: home fries; vegan apple cider pancakes with apple jam and dried cranberries; more peppermint tea

snacks: raw vegan macaroon from wildflour bakery; banana

dinner: leftover tofurky; leftover stuffing; spinach; last of the trinidad corn soup

orange juice on plane

soy latte from O’Hare Starbucks

black bean burrito and power green salad (kale-, parsley-, and cilantro-based), made by from Chicago Soul Veg, sold at Cibo in O’Hare (thanks for the suggestion, Stacey and Emily!)

roasted Cajun cashews from Tierra Farm

dinner: Tofurky vegan pizza (with Daiya cheese); leftover Tofurky and potatoes; Dunc’s Mill maple rum (Dan’s distillery); leftover red wine and port from Nick’s Thanksgiving (may not be vegan)

breakfast:poppy seed bagel with tofu vegetable cream cheese; leftover vegan coffee cake from wildflour bakery; peppermint tea with west soy unsweetened vanilla soy milk (yummy!)

lunch: leftover stir fried vegetables and udon noodles from haruki (this dish had no flavor, but the noodles are good) mixed with leftover trinidad corn soup

snack: banana; pink lady apple (the best apple around); peppermint tea with west soy unsweetened vanilla soy milk

dinner: pretzels with hummus; leftover pumpkin pie; leftover stuffing

coffee; soymilk; Thanksgiving leftovers; cranberry juice

Skittles at Hugo

dinner at At Sara’s Table: Chester Creek Cafe: vegan tempeh reuben; french fries with hot sauce and ketchup; pickle

pretzels; last of the Tofurky; Fat Tire (vegan according to Barnivore)

Thanksgiving leftovers and leftover pizza; coffee; soymilk; orange juice

more Thanksgiving leftovers

coffee at Bentleyville

soy chai at Galynn’s Snöbarn show at Amazing Grace

Dubrue beer (may not be vegan) at Duluth Renegade Improv

more Thanksgiving leftovers

Thanksgiving!

coffee

vegan bread and wild rice stuffing (see recipe in recipes section); roasted beets, carrots, and onions; Tofurky; mashed potatoes; simple gravy (rosemary, onion, Earth-balance-and-flour roux, soymilk, water, sage, thyme); cranberry jelly; peas; corn with Earth Balance; my mom’s rolls (with Earth Balance instead of butter and corn starch instead of eggs); soymilk

leftovers, leftovers, leftovers

vegan hemp-based cookies from Cleveland (thanks Paula!)

breakfast: pink lady apple

lunch: split pea and spinach coconut soup with quinoa

snack: banana; celery with peanut butter; coffee with soy milk

dinner: leftover thai from thai xing; pretzels; sam adams beer

breakfast: coffee with soy milk; kale chips with salt, olive oil, braggs liquid aminos, apple cider vinegar

lunch: mustard baked tofu with broccoli, brussels sprout greens, rainbow chard, and quinoa; split pea and spinach coconut soup

snacks: winter time red oreos (i didn’t learn my lesson from yesterday); salted corn nuts

dinner and drinks with joanna and barb at heritage india: margaritas; vegetable somosas; garlic and black bean hummus with plain naan