breakfast: grapes; coffee with soy milk; dried date pieces in flour; raisins

snack: more coffee with soy milk; an apple

lunch: leftover crispy tofu, garlic string beans, and white rice from  golden harbor

snacks: the last of the jackfruit chips; almonds; pickles

dinner: stir fried eggplant, chickpeas, tomatoes, and vegan parmesan cheese over tomato couscous and bulgur; tomato couscous and bulgur with nutritional yeast and earth balance; rice cakes

breakfast: coffee on the plane to chicago

lunch: 8 servings of jackfruit chips (gross..i feel pretty shitty); 3 apples; coffee with soy milk; healthy hoagie sold at cibo express at o’hare airport and made by soul vegetarian east.

dinner: more healthy hoagie wrap

iced coffee

brunch: vegan cheddar scone; taco (with refried beans, sauteed leeks + scallions + Tofurkey + cilantro, and tomato)

dinner: whole grain bread with roasted sweet potato, Tofurky slices, mustard, grilled poblano and red bell peppers, and grilled green tomato; heirloom cherry tomatoes

Luna and Larry’s Lunaberry coconut ice cream

Amy’s tangy sourdough bread

“brunch” at like 4pm: Vegan cheese scones from this recipe, using Daiya cheddar; tofu scramble with vegan ground beef (tofu, shallot, vegan SmartGround, dill, thyme, crushed red pepper, turmeric, cumin, salt, pepper, olive oil, Earth Balance, cider vinegar, Bragg’s liquid aminos); frozen berries plus coconut yogurt smoothie

iced Gorilla coffee with soymilk

dinner: corn shell tacos with vegetarian refried beans, cheddar Daiya, tomato, fried banana, and leek-Tofurky stir fry (chopped Tofurky brats, leeks, scallions, cilantro, Earth Balance, Mexican chili powder); bok choy with panca pepper sauce; 21st Amendment Brewery Live Free Or Die IPA (vegan according to Barnivore); Tröegs Porter (vegan according to Barnivore)

Amy’s tangy sourdough bread

breakfast: iced Gorilla coffee; toasted everything bagel with tofu cream cheese, tomato, and onion from A.R.E.A. Bagels

roti from Ali’s Roti Shop (with soya, pumpkin, spinach, veggies, channa, potatoes, pepper)

Panorama food: french fries with ketchup and hot sauce; fried plantains (in oil, not butter); Corona; whiskey and ginger ale; Sparks (stockpiled with caffeine from I believe 2008?)

Amy’s tangy sourdough bread

brunch: toasted everything bagel with tofu cream cheese, tomato, and onion from A.R.E.A. Bagels; iced Gorilla coffee

from Sky Ice: plum sorbet; sample of bitter melon & strawberry sorbet

coffee

dinner at Panorama dress rehearsal: tamarind doubles and roti from Ali’s Roti Shop; Budweiser

breakfast: soy frappuccino; almonds; cashews

lunch:vegan chicken wrap (whole wheat pita with avocado, spinach, soy boca chicken, heirloom tomatoes*)

snack: date pieces in flour; raisins, flour tortilla

dinner 1 on the way to urbana, IL: vegetable wrap (tortilla with avocado, hummus, spinach, heirloom tomatoes*)

* = from my garden

dinner 2 on the way to urbana, IL at o’hare bar & grill: goose island honker’s ale (vegan according to barnivore); french fries with mustard and ketchup

dessert: pink lady apple; crispen’s home brew

breakfast: coffee with soy milk; date pieces in flour; raisins; almonds; cashews

lunch: leftover carrot, chickpea, and kale peanut thai stir fry

snack: crazy core skittles (on sale: buy 2 get 1 free); leftover collard green salad; date pieces in flour; raisins; almonds; cashews

dinner: pasta with homemade tomato eggplant sauce and vegan parmesan cheese

brunch: bagel half with sundried tomato tofu cream cheese and romaine; bagel half with Earth Balance; iced Gorilla coffee

dinner: pelau (thanks Noah!… Trinidadian dish with pigeon peas, rice, coconut milk, vegan Worcestershire, ketchup, brown sugar); salad with Annie’s Goddess Dressing

at rehearsal: corn soup; Corona

breakfast: coffee with vanilla soy milk; banana; almonds; cashews; date pieces in flour; raisins

lunch at chipotle: garden blend burrito

dinner: leftover carrot, chickpea, and kale peanut thai stir fry; tofu, chickpea, and celery stir fry

dessert: lentil with cumin poppa dum; rice cakes; grapes

breakfast: coffee with vanilla soy milk; trail mix (almonds, cashews, date pieces in flour, raisins)

lunch: pasta with eggplant, fried okra, tofu, heirloom tomato*, chickpeas

* = food from my garden

snacks: coffee with vanilla soy milk; chocolate cake! grapes

dinner: carrot, chickpea, and kale peanut thai stir fry (the sauce is amazing and based off this recipe) 

brunch: cereal with soymilk; espresso

lunch/dinner: pasta with leftover vegan beef stew and tomato sauce (sort of like a stroganoff)

Budweiser; french fries with ketchup and hot sauce