breakfast (but really dessert):oskri sesame bar with date syrup (it’s delicious, but more of a dessert than breakfast); salty oatmeal

lunch: mustard baked tofu with broccoli, brussels sprout greens, rainbow chard, and quinoa

snack: roasted kale chips; 15 winter themed oreos (a serving is 2 cookies)

drinks with yolanda at heritage india: margarita with salt; french fries with ketchup (yes, this is what i ate and drank at an indian restaurant)

dinner: split pea and spinach coconut soup (yummy)

breakfast: almonds; banana; coffee with vanilla soy milk

lunch: quesadilla with a corn tortilla, daiya mozzarella and cheddar cheese, sweet potato, black beans, lettuce, and salsa;  vegetable medley (corns, green beans, lima beans, peas with salt and pepper)

dinner: matzah pizza; roasted kale chips with olive oil, salt, braggs liquid aminos, apple cider vinegar

breakfast: banana; coffee with vanilla soy milk

lunch: quesadilla with a corn tortilla, daiya mozzarella and cheddar cheese, sweet potato, black beans, lettuce, and salsa

snacks: grapes; vegetable medley (corns, green peans, lima beans, peas with salt and pepper)

dinner/drinks with joanna: popcorn with braggs liquid aminons, basil, chili powder, and garlic powder; sam adams winter ale; mustard baked tofu with broccoli, greens, and quinoa; bow tie pasta with tomato sauce

breakfast: coffee with vanilla soy milk

lunch:  quesadilla with a corn tortilla, daiya mozzarella and cheddar cheese, sweet potato, black beans, and salsa; red pepper, cucumber, and tomato with tahini, lemon juice, salt, pepper, and zatar seasoning

snacks: almonds; crazy core skittles; pink lady apple

dinner: sam adams winter ale; a few bites of leftover quesadilla; roasted broccoli with garlic chips; mustard baked tofu; quinoa; sauteed rainbow chard and brussels sprout greens with garlic, olive oil, and braggs liuqid aminos

breakfast: everything bagel; coffee; orange juice

lunch from NY Dosas: roti curry, with coconut chutney, salad, and sambar soup

Dear Policeman: thank you for “building the community” by ticketing a food cart vendor for being on the wrong side of the sidewalk, where he has been for 8 years. A warning certainly would not have sufficed. I actually felt the strength of community building in your response to the vendor’s concern that the move would negatively impact passersby: “That’s not your concern. Even if they get pressed against that fence over there, it’s not your concern.” Also, thanks for starting to ticket the musicians in the park. I mean, who likes music?

salad with tomatoes, cucumbers, and chickpeas

dinner: Tofurkey vegan cheese pizza; salad with sprouts, kidney beans, white balsamic vinegar, olive oil, and Bragg’s; white wine (may not be vegan); Hitachino Nest classic ale

iced coffee

lunch from Mamoun’s: falafel sandwich

Lagunitas IPA

dinner from Chipotle: burrito with rice, black beans, peppers, tomato, corn, salsa, lettuce, and guacamole

breakfast: grapes; coffee with vanilla soy milk; almonds

lunch: pumpkin curry (pumpkin, green beans, tofu, broccoli, carrots, red curry paste, tamari, vegan oyster sauce) over quinoa

dinner: calvitto’s pizza strip; an apple; vegetable stir fry with peanut sauce over quinoa

breakfast: apple; banana

lunch: pumpkin curry (pumpkin, green beans, tofu, broccoli, carrots, red curry paste, tamari, vegan oyster sauce) over quinoa

snacks: banana; celery with peanut butter; almonds

dinner: leftover pumpkin curry; red pepper and carrots with tahini dressing while making a salad for tomorrow; leftover minestrone soup with avocado; great lakes edmund fitzgerald beer

breakfast: banana; salty oatmeal; coffee with vanilla soy milk

breakfast snack?: orange air head

lunch: minestrone soup with quinoa, green beans, peas, kidney beans, carrots, spinach, celery, white beans, zucchini, and potatoes; roasted broccoli

snacks: 2 apples; last of the vegan ice cream cake

dinner: pumpkin curry (pumpkin, green beans, tofu, broccoli, carrots, red curry paste, tamari, vegan oyster sauce) over quinoa

breakfast: coffee with vanilla soy milk; an apple; leftovers from busboys and poets

lunch: leftover vegetarian pho from pho 14; raw coconut macaroon from wildflour bakery

snack: another apple

dinner: mexican layered polenta casserole; matzo with earth balance and tofutti cream cheese

breakfast: cashews/ almonds; coffee with vanilla soy milk

lunch: vegetable medley (peas, corn, carrots, and lima beans); pizza strip from calvitto’s (in RI); leftover minestrone soup

snacks: raw coconut macaroon from wildlour bakery; skittles; an apple

dinner: mexican layered polenta casserole (loosely based off this recipe)

hi everybody!

i went to minneapolis this last weekend for my society of music theory conference, and i had some good food. i wanted to share this especially with katherine, since i think you go through minneapolis somewhat often, right?

anyway, i had a late dinner at a cafe called the bad waitress. they have all kinds of vegan stuff specified on their menu. i ended up having the soup of the day (vegan split pea) and hash browns, but i could have probably done something a lot more interesting if i had been hungrier.

the other place we went that i hiiiiiiiighly recommend is the seward cafe. they actually had so many delicious looking vegan options on the menu that i got really panicky and stressed out (i hadn’t had any choices all weekend because i was eating with nonvegans in downtown minneapolis, so it was overwhelming to be faced with the better part of a menu). but it all ended well, i ate some delicious hashbrown scramble with veggies and daiya cheese and got a cinnamon blackberry muffin to go. my friends all got food that looked pretty awesome as well.

katherine, i will miss your presence on greader! let me know if you and michael figure out somewhere else to go so that i can join you.

lunch: grapes; spaghetti squash stir fry with green beans, tofu, broccoli, and tomato sauce;chipotle seitan with wasabi mustard from garden grille (in RI)

snack: apple

dinner/drinks at my work gala: almonds/cashews; olives, tomatoes, mushrooms, and artichokes; potato chips; harpoon octoberfest

breakfast: grapes

lunch:  vegan potato and spinach balls; stir fry with quinoa, sweet potatoes, collard greens, ginger, garlic, coconut milk, and avocado; chipotle seitan with wasabi mustard from garden grille (in RI)

snacks: part of an apple; cashews; raw coconut macaroon from wildlour bakery

dinner: brooklyn brown ale; veganized coconut red lentil soup; leftover beer bread

breakfast: everything bagel; Oren’s coffee with soymilk

lunch from Mamoun’s: falafel sandwich (pita, falafel, tomato, lettuce, tahini)

Corona with lime; oven-roasted Tofurkey slices; espresso

dinner from Lin’s Garden: sauteed string beans, General Tso’s tofu with broccoli, white rice

snacks during The Room viewing: sweet potato chips, baby carrots, and pita chips with hummus, guacamole, and salsa; bbq popcorn with herbs; Magic Hat IPA (vegan according to Barnivore); Brooklyn lager (vegan according to Barnivore); one you-must-be-crazy-i-can’t-drink-that (whiskey mixed with vodka)

breakfast: Egyptian chamomile tea; coffee with soy milk; pineapple, watermelon, and a banana

lunch: leftover garden pan from the vegetable garden mixed with leftover roasted butternut squash and leftover baked mustard tofu

dinner: leftover broccoli, beet greens, green beans, and carrots stir-fried in the tofu marinade with potato spinach balls; stir fry with quinoa, sweet potatoes, collard greens, ginger, garlic, and coconut milk; an apple

breakfast: a banana

lunch: pasta with balsamic glazed baked tofu, broccoli, beet greens, green beans, and carrots stir-fried in the tofu marinade

snacks: leftover vegan ice cream cake; apple

dinner: avocado with nutritional yeast; stir fry with quinoa, sweet potatoes, collard greens, ginger, garlic, and coconut milk

lunch: leftover chili with sweet potato, chickpeas, black beans, celery, pinto beans, tomato, brown rice, and spinach

snack: apple

dinner: vegan potato and spinach balls;  balsamic glazed baked tofu; broccoli, beet greens, green beans, and carrots stir-fried in the tofu marinade; a few pieces of pasta