breakfast from Canteen: toasted everything bagel with tofu cream cheese and tomato; iced coffee with soymilk

lunch: vegan “fish” sandwich (pre-made from LifeThyme); raw coconut fudge; heirloom cherry tomatoes

snacks at Marco’s goodbye in Central Park: more cherry tomatoes; pita with hummus; Lay’s potato chips; vegan chocolate chips cookies from Trader Joe’s; potato salad (aka tequila with margarita mix)

dinner from Lin’s Garden: general tso’s tofu with broccoli; sauteed string beans; brown rice

Flying Dog (vegan according to Barnivore)

breakfast: apple with peanut butter; iced coffee with unsweetened vanilla almond milk

lunch: leftover pizza from pete’s apizza

snack: iced coffee with unsweetened vanilla almond milk; banana; black forest cupcake from wildflour cafe

dinner: couscous, sweet potato, veggie stir fry (thanks tim!); date pieces in flour

iced coffee from Oren’s Daily Roast

espresso from Think

lunch from Atlas Cafe: NYU salad (roasted red pepper, cucumber, carrot, lettuce, balsamic, tomato) with vegan ginger chicken; peanut butter bomb brownie by Vegan Treats

dinner: toast with Earth Balance and nutritional yeast; vegetarian baked beans

beer at Mother Mother: Pilsner Urquell and Miller High Life

tastes of many cocktails, as well as one awesome cocktail at dram: it was rum, aquavit, lime, something sweet… GOODBYE GLASS!!!!!!!!!

Happy Birthday to no one in particular.

breakfast: toasted everything bagel with Earth Balance, cherry tomato, and shallots; coffee

delicious lunch from Jolo’s Kitchen: vegan fish, lentil, and veggie patties; mango aloe drink; ginger beer; plate of hot food (kale, black beans, rice, vegan steak with veggies, sauteed zucchini, tofu and veggies)

sea salt and vinegar popchips

champagne and rice chips

dinner: rice with melted vegan cheese and tomatoes

Dogfish Head (vegan according to Barnivore) while playing pan

brunch cooked with eva: sauteed garlic, onion, summer squash*, fresh basil*, salt, and pepper; sauteed green beans* and wax beans*; fresh chopped heirloom tomatoes*; sauteed beet* and collard greens* with red wine vinegar; sauteed vegan chicken with cumin, chili powder, cayenne powder, and fresh squeezed lime served in toasted corn tortillas

* = from my garden

snacks/dinner: about 15 newman’s o’s- chocolate creme; frozen cherry lemonade; popcorn with nutritional yeast and braggs; quinoa salad made by nate

breakfast: cereal with soymilk; dried apricots and figs

bike ride food…

lunch: leftover Daiya pizza; dried apricots and figs

everything bagel; beer nuts; plantain chips

Wendy’s french fries. While the natural flavor is purportedly vegetable-based, they are cooked in the same oil as non-vegan products. From the Wendy’s website:

Fries
Potatoes, Vegetable Oil (contains one or more of the following oils: canola, soybean, cottonseed, sunflower, corn), Dextrose, Sodium Acid Pyrophosphate (to maintain natural color). Cooked in Vegetable Oil (soybean oil, corn oil, cottonseed oil, hydrogenated soybean oil, natural flavor [vegetable], citric acid [preservative], dimethylpolysiloxane [anti-foaming agent]). Cooked in the same oil as menu items that contain Wheat, Egg, Milk, and Fish (where available). Seasoned with Sea Salt.

cherry tomatoes

plane lunch: cooked veggies, roll with vegan margarine, salad with balsamic dressing, crackers, red wine (may not be vegan)

more plane snacks: pretzels, peanuts, coffee, Heineken

olives; leftover pasta with lentils

dinner from Pizza Plus: pizza with Daiya vegan cheese and garlic; sauteed spinach with garlic and olive oil

breakfast: watermelon; iced coffee with unsweetened vanilla almond milk; pistachio nuts

lunch: quinoa with grated patty pan squash*, onions, fresh squeezed lime, mint, salt, pepper; leftover roasted beets* with cucumber*, white beans, tomatoes*, basil*, parsley, red wine vinegar, salt, and pepper

* = from my garden

dinner: popcorn with nutrional yeast and braggs; i ate other food, but i can’t remember what

breakfast: banana; watermelon; coffee with unsweetened vanilla almond milk; a ton of pistachio nuts

lunch: calvitto’s pizza strip; scallion pancake; quinoa with grated patty pan squash*, onions, fresh squeezed lime, mint, salt, pepper; leftover roasted beets* with cucumber*, white beans, tomatoes*, basil*, parsley, red wine vinegar, salt, and pepper

* = from my garden

snack: german chocolate cupcake from wildflour cafe

dinner: spinach and tomato couscous with sauteed eggplant; spinach and tomato couscous with earth balance and nutritional yeast; “ice cream sandwich” cookie: vegan mint swirl ice cream sandwiched between two graham crackers

breakfast: coffee with unsweetened vanilla almond milk;  1/2 rye bagel with tofutti cream cheese from bagelz

lunch: corn on the cob; scallion pancake; pizza strip from calvitto’s

snack: german chocolate cupcake from wildflour cafe

dinner/drinks at my work bbq:2 boca burgers with ketchup and mustard; corona; budweiser; stacy’s pita chips with hummus; carrots, celery, and sugar peas dipped in hummus; tostitos with salsa

breakfast: garlic bagel with tofutti cream cheese from bagelz; coffee with unsweetened vanilla almond milk; a lot of pistachio nuts

lunch: corn on the cob; scallion pancake; pizza strip from calvitto’s

snack: red velvet cupcake from wildflour cafe; salt water taffy; annie chun’s roasted wasabi seaweed (this is my new favorite food!)

dinner cooked with eva: quinoa with grated patty pan squash*, onions, fresh squeezed lime, mint, salt, pepper; roasted beets* with cucumber*, white beans, tomatoes*, basil*, parsley, red wine vinegar, salt, and pepper; stir fried beet greens* with red chili sesame oil, onion, salt and pepper

* = food from the garden

breakfast: iced coffee with unsweetened vanilla almond milk; leftover falafel from levante’s; a lot of pistachio nuts

lunch: the last of mac and cheese from everlasting life; stir fried broccoli and beet greens with olive oil, soy sauce, pepper, and salt; red lentils over brown rice

snacks: more pistachio nuts; banana; last of the stir fried broccoli and beet greens; red lentils; brown rice

snacks on the plane to ri: a tomato and wax beans from my garden; tomato juice

dinner: corn on the cob; calvitto’s pizza strip; grapes; almonds

breakfast (I have been up since 3am and i’m hungry!): black russian toast with earth balance; raisin nut toast with earth balance; salty oatmeal; iced coffee with vanilla soy milk; raisins; date pieces in flour

lunch from everlasting life: leftover mac and cheese;  leftover veggie fish sandwich (succulent grilled or breaded and fried vegan fish cutlets on a whole wheat bun slathered with special sauce and topped with lettuce, tomato, and onions)

dinner with food from the garden: stir fried broccoli and beet greens with olive oil, soy sauce, pepper, and salt; red lentils over brown rice

desserts: melba crackers with earth balance; frozen cranberry/orange juice slush; “ice cream sandwich”: mint fudge swirl soy ice cream sandwiched in between two graham crackers