breakfast: everything bagel with tofu cream cheese, tomato, and onion from Canteen
espresso from Think
lunch from NY Dosas: masala dosa, served with coconut chutney and sambar soup
vegan marshmallows
dinner: baba ghanoush and ful with tomato-onion flatbread; raw kale salad with avocado, red onion, garlic, olive oil, Bragg’s, and nutritional yeast; leftovers from Dao Palate
breakfast: salty oatmeal; carrots with chioptole hummus; coffee with vanilla coconut creamer
snacks: cvs asian blend trail mix; peppermint/chamomile tea with vanilla coconut creamer
lunch: quinoa with cilantro black beans; more coffee with vanilla coconut milk; carrots with pine nut hummus
dinner: stacy’s pita chips; watermelon; vegan candy buttons!
brunch: toasted everything bagel with tofu cream cheese, tomato, and onion from Bergen Bagels; iced coffee
vegan marshmallows
dinner from V-Spot: sake mojito; vegan jerk chicken wrap (with sauteed soy chicken, collards, squash, and brown rice with peas); kale tostadas (corn tortillas with raw kale, black beans, avocado, hot sauce, and vegan parmesan)
scoop of longan sorbet and taste of mangosteen sorbet from Sky Ice
breakfast at shoes cup & cork club: toasted bagel with peanut butter (they gave me peanut butter for free, but wanted to charge me about 6 dollars for hummus); coffee with soy milk
pepsi zero; raspberries picked along the side of the road
lunch/dinner (once i got home i didn’t stop eating): banana; stacy’s pita chips with hummus (a lot of them); rice and lentils with dried fruit; watermelon; vanilla cookies; soba noodles with stir fried tofu, broccoli, raw carrots, and red peppers
breakfast: raspberries; s’mores Luna bar; soy cappuccino from Gorilla
lunch: leftover potato salad; leftovers from Dao Palate
leftover vegan pizza from Pizza Plus
dinner: avocado half with sea salt and white balsamic vinegar; tomato-onion flatbread with ful (fava beans) and baba ghanoush (both sold pre-made at the co-op)
breakfast: banana; toasted pita with chipotle hummus; chocolate brownie clif bar
snacks along the w & od trail: almonds; ginger snap and vanilla cookies
lunch/dinner at los tios grill: mango margarita; vegetable burrito (get white rice instead of the spanish rice)
drinks at the campsite from 2 guys biking the c & 0 canal from shepherdstown, wv to washington, dc: miller genuine
breakfast: cereal with soymilk; coffee
lunch: leftover pasta with fresh basil and marinara sauce
dinner (take-out from Dao Palate): miso soup; jade mushroom (batter-dipped shitake mushrooms sauteed in spicy sweet sauce over a bed of kale); sauteed shredded bean curd (with bell peppers, chives, and bean sprouts); steamed mixed vegetables with brown sauce (lotus root, broccoli, cauliflower, asparagus, zucchini, carrot, celery, sugar-snap peas & sweet saga turnips); brown rice with soybeans
breakfast: grapes; blueberries; coffee with vanilla coconut creamer; date coconut rolls
lunch: peppermint tea with vanilla coconut milk; salted and roasted pistachio nuts (i almost broke my teeth trying to open the closed ones); tomato and cucumber salad with parsley, lemon juice, and salt served on toasted pita with chipotle hummus
snack: turkish apricots; diet pepsi; toasted pita with chipotle hummus
dinner and drinks while watching west wing: yuengling; carrots with hummus; popcorn with nutritional yeast and braggs
breakfast: cereal with soymilk; espresso
lunch: leftover vegan pizza with fresh basil; carrots with hummus; Trader Joe’s chocolate sandwich cookies
leftover vegan potato salad
dinner: pasta tossed with fresh basil, minced garlic paste, lime, olive oil, salt, and pepper, with marinara sauce
breakfast: pistachio nuts; coffee with vanilla coconut creamer
lunch: justin’s organic peanut butter cups; corn on the cob; more coffee with coconut creamer; turkish dried apricots; pita with sabra chipotle hummus; english peas
dinner 1: pasta with earth balance and vegan parmesan cheese
dinner 2 at Mandalay (yum!): Mango salad (shredded green mango, cabbage, and onion tossed with Burmese dressing, garnished with fresh onion and carrots); Tofu Ohnno Hin (Lightly fried tofu cook with coconut cream curry sauce with green pepper, onion, and tomato)
dessert while watching the black power mixtape (1967-1975): popcorn
breakfast: cereal with soymilk; espresso
lunch from Chipotle: vegetarian burrito (peppers, onions, black beans, rice, tomato salsa, corn salsa, spicy salsa, lettuce, guacamole)
dinner from Pizza Plus: pizza with Daiya vegan cheese, garlic, and tomato; sauteed spinach with garlic
PBR (vegan according to Barnivore)
breakfast: coffee with vanilla coconut milk; roasted and salted pistachio nuts; blueberries; grapes
lunch at baja fresh: a side of black beans and rice (no cheese) with all the toppings (it’s now expensive)
snacks: more pistachio nuts
dinner: leftove baja fresh
desserts: italian ice; carrots; cucumber
breakfast from Canteen: everything bagel with tofu cream cheese, tomato, and onion
small iced coffee with soymilk from Oren’s Daily Roast
lunch: sesame bagel with hummus
Trader Joe’s chocolate sandwich cookies; Corona (vegan according to Barnivore)
coffee from Gorilla
dinner: chipotle black bean patty on bread with ketchup; Boca spicy fake chicken patty with ketchup and adobo sauce; leftover vegan potato salad
mango sorbet
breakfast: pistachio nuts; coffee with vanilla coconut milk; date coconut roll from the park slope food co-op (still not that good)
lunch: leftover pasta with meatballs, artichoke hearts, and eggplant from sergio’s (“meatballs” added by me); orange pecan cookie; (a ton of) pistachios; grapes; blueberries; baba ghanoush and pita
dinner from tegeste:vegetarian platter
dessert from sticky fingers: chocolate cupcake with vanilla frosting
breakfast: toasted everything bagel with peanut butter; coffee from Oren’s Daily Roast
lunch: everything bagel with hummus
Victory Brewing Company Golden Monkey (vegan according to Barnivore)
dinner: leftover pasta with garlic, lemon, salt, pepper, and vegan parmesan; vegan potato salad
parts of beers at Pacific Standard:
breakfast on the plane/train to dc: tomato juice; onion bagel with tofutti cream cheese
snacks: coffee with vanilla coconut milk; date coconut roll from the park slope food co-op (not that good); peas in the pod (aka english peas)- thanks mom!
lunch: leftover pasta with meatballs, artichoke hearts, and eggplant from sergio’s (“meatballs” added by me); orange pecan cookie; pistachios
dinner: chickpea, acorn squash, and kale stirfry with cumin, salt, pepper, and nutritional yeast. popcorn with nutritional yeast and braggs liquid aminos.
coffee; blueberries
lunch: rice with vegan cheese, cherry tomatoes, salt and pepper; celery with peanut butter; carrots
“beer nuts” peanuts; hummus with cayenne and pita; bread with vegan cheese; celery; carrots; roasted peppers; a Sazerac (rye whiskey, bitters, absinthe, lemon rind); Avión tequila
dinner (thanks Jeanne!): pesto pasta with green beans; salad; red wine
pineapple; watermelon; whole wheat peach pie
breakfast: iced coffee with soy milk from coffee connection; banana; onion bagel with tofutti cream cheese
lunch: guacamole (lemon juice, avocado, salt, pepper, and tomato slices); pretzels; del’s lemonade; watermelon
dinner at sergio’s: rice pasta with their homemade marinara sauce, vegetables and gimme lean ground meatballs i made and they let me add in; beer
iced coffee; toast with Earth Balance and nutritional yeast
iced chamomile tea at Konditori
cashews, JJ’s cherry pie, vanilla wafers
tastes while cooking potato salad (potatoes, carrot, celery, red onion, garlic sprig, Vegenaise+mustard+cider vinegar+Bragg’s+salt+pepper)
dinner: pasta tossed in garlic paste, lemon, olive oil, salt, and pepper with leftover lentils; sauteed spinach with garlic; Hitachino Nest Red Rice Ale (vegan according to Barnivore)
Lula’s Sweet Apothecary maple and waffle vegan ice cream
breakfast from bagelz: everything bagel with tofutti cream cheese
grapes
iced coffee with soy milk from coffee connection
lunch at bertucci’s: fresh bread in olive oil; salad with italian dressing; stella (roasted portobello mushrooms, roasted eggplant, fire-roasted peppers, tomato sauce, fresh basil, and artichoke hearts (substitute for cheese) on whole wheat dough)
snack: leftover bertucci’s and more grapes
dinner bbq with family: corn on the cob; vegetable skewers (tofu, red pepper, orange pepper, mushrooms, and onions) marinated in balsamic marinade; tofutti ice cream sandwich; pretzels
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