breakfast: toast with Earth Balance and nutritional yeast; shredded wheat with soymilk; coffee from Oren’s Daily Roast
lunch: sprouted brown rice risotto; banana with peanut butter
Skittles
dinner: macaroni and “cheese” from Veganomicon, with added collards; sauteed collards (with olive oil, cider vinegar, soy sauce, salt, and pepper)
breakfast: shredded wheat with soymilk; toast with Vegenaise and nutritional yeast; coffee
lunch: sandwich with Follow My Heart cheddar cheese, Korean barbeque seitan plus green peppers and onions, and Vegenaise; garlic knots with marinara; apple juice
almonds
dinner at Papacitos: vegan seitan burrito; Tecate with lime
Earl Grey plus mint dark chocolate bar
whiskey on the rocks at Deerhoof concert
lemon poppyseed cookie
breakfast: shredded wheat with soymilk; coffee
lunch from Atlas Cafe: vegan chicken sandwich; peanut butter bomb
Moa 5-hop ale (may not be vegan)
dinner: tomato soup; grilled “cheese” (with Follow Your Heart cheddar); maple-walnut brussel sprouts
breakfast: raisin pecan toast with earth balance; raw cashews
lunch: quinoa with leftover squash mush and chickpeas; tortilla chips with guacamole; coffee with soymilk
dinner: pasta with vegan cheddar cheese and grape tomatoes; pasta with earth balance and nutritional yeast; skittles; salted and roasted cashews; squash seeds
homeopathic motion sickness medicine (after I took it I realized that it contains lactose)
coffee
lunch at Eat (Greenpoint, Brooklyn): spearmint tea; whole wheat spelt bread; pickled string beans, soy beans, and red pepper; sunchoke and sweet potato soup; potato spelt gnocchi with parsnips, carrots, cabbage, mushrooms, and parsley
snacks at Vinnie’s (Williamsburg, Brooklyn): garlic knots with marinara sauce; bite of mac attack vegan pizza; cake brownie (brownie with frosting, chocolate syrup, and chocolate shavings)
dinner and snacks during Superbowl: spicy sweet chili Doritos; flat Budweiser; Tofurky vegan cheese pizza; sauteed spinach with garlic and olive oil; PBR with lime
grapefruit juice
lunch at Eat (Greenpoint, Brooklyn): spearmint tea; whole wheat spelt bread; pickled string beans with edamame; sunchoke and sweet potato soup; potato spelt gnocchi with parsnips, carrots, cabbage, mushrooms, and parsley
snacks at Vinnie’s (Williamsburg, Brooklyn): garlic knots with marinara sauce; bite of mac attack vegan pizza; cake brownie (brownie with frosting, chocolate syrup, and chocolate shavings)
snacks on the bus back to dc: eggplant pizza from vinne’s; skittles
dinner at eva’s house: eggplant stir fry (eggplant, onion, garlic with cumin, garam masala, salt and pepper); roasted sweet potato
coffee with soymilk; a prune
brunch at Caravan of Dreams: coffee; sangria; small house salad; half a berry pancake with maple syrup; the best tofu scramble ever served with sautéed mushrooms and greens; polenta dish with tomato, fake aioli, sautéed greens & vegetables, and black beans
hummus and pita; snacks while cooking dinner; home-brewed lambic; Jameson on the rocks
dinner: radish kimchee (we found a brand without fish); enoki mushrooms sauteed in olive oil; raw tofu and fern served with soy sauce; pickled ginger; spicy rice sticks with corn and basil (basically the recipe I’ve used before); Korean barbecued seitan (homemade seitan), bell pepper, and onion, eaten with romaine (click for the sauce recipe); Budweiser (vegan according to Barnivore)
directions:
fry onion in sesame oil. add garlic, ginger, tomato paste
add soy sauce, vinegar, chili paste, teriyaki bit-by-bit
add the rest, simmer
add more pepper than you think you should
coffee with soymilk
brunch at caravan of dreams: sweet moroccan mint tea; sangria; small house salad with sesame dressing; half a berry pancake with maple syrup; tofu scramble ever served with sautéed mushrooms and greens (amazing); polenta dish with tomato, fake aioli, sautéed greens & vegetables, and black beans
snacks: hummus and pita; corn off the cob; katherine and michael’s homebrew; Jameson on the rocks
dinner: tofu with soy sauce; pickled ferns marinated in soy sauce; radish kimchi; spicy basil rice sticks (see recipe archive); korean bbq seitan in lettuce wraps (click here for the seitan recipe; sauce recipe based on this recipe); enoki mushrooms sauteed in olive oil; pickled ginger; budweiser
breakfast: shredded wheat with soymilk; coffee
lunch: garlic knots with marinara sauce; leftover pasta with marinara; leftover romaine + kidney bean + macadamia salad with brown rice and vegan Parmesan
rice crackers
dinner at Bark: late night special ($11 when you sub in a veggie hot dog): vegan hot dog (specify vegan to get the vegan bread and no mayonnaise) with lentil-mushroom topping, ketchup, and mustard; french fries with ketchup; Sixpoint Bengali Tiger IPA (vegan according to Barnivore)
absinthe on ice while watching The Patriot
breakfast; oj; banana; raw cashews, raw almonds, date pieces in flour, raisins
lunch: quinoa with leftover gumbo; a date
dinner on the bus to ny: more raw cashews, raw almonds, date pieces in flour and raisins; celery sticks with peanut butter; skittles
dinner at Bark: late night special ($11 when you sub in a veggie hot dog): vegan hot dog (specify vegan to get the vegan bread and no mayonnaise) with lentil-mushroom topping, ketchup, and mustard; french fries with ketchup and mustard; Sixpoint Bengali Tiger IPA (vegan according to Barnivore)
drink while watching the patriot: budweiser
breakfast: shredded wheat with soymilk; coffee
lunch: leftover plantain stew; leftover Pizza Plus pizza; apple with peanut butter
rice crackers; Crazy Core Skittles
dinner: pasta with marinara sauce and vegan Parmesan; romaine salad with kidney beans, macadamia nuts, and dressing (olive oil, white wine vinegar, mustard, lemon, salt, and pepper); PBR
breakfast: oj; raw cashews; raw almonds; raisins
lunch: leftover gumbo and quinoa; celery with peanut butter
dinner at java green: jobche noodles with sweet chicken; cookie
dinner 2 cooked by one of my housemates: squash mush (butternut squash, lentils, tempeh, cucumbers, zucchini, tomatoes with curry, cumin, cayenne and lemon)
breakfast: shredded wheat with soymilk; coffee
lunch: leftover roasted vegetables; leftover Pizza Plus pizza
almonds covered in dark chocolate and sea salt
dinner: kale salad; marinated tofu and chipotle tomato sauce with brown rice
breakfast: oj; raw cashews; raw almonds; raisins
lunch: leftovers from the vegetable garden; celery and peanut butter; banana and peanut butter
snack: skittles; dates
dinner: quinoa with earth balance, salt, pepper and nutritional yeast; leftover gumbo; black bean soup; 2 types of vegan chocolate
breakfast: amaranth flakes with soymilk; coffee
lunch: leftover plantain stew with rice; roasted vegetables (beets, sweet potatoes, collards, etc.)
coffee from Oren’s Daily Roast
lab celebration: red wine (may not be vegan); Thai chili lime cashews; dark chocolate almonds with sea salt
dinner from Pizza Plus: pizza with vegan cheese, garlic, and fresh basil; sauteed spinach
EKU 28 from Julie’s beer-of-the-month club (may not be vegan); PBR (vegan according to Barnivore)
breakfast: raw cashews and raisins; banana; peppermint tea; dates
lunch: leftover sweet potato, okra and chickpea gumbo; baked lays
dinner at the vegetable garden: jasmine tea; scallion latka (not that good); veggie abalone (yuba, shiitake mushrooms, tomatoes, broccoli and soy protein in a light brown sauce)- this was pretty good; sesame beef with yuca (this was by far the best meal); sweet & sour veggie chicken (battered firm tofu, red bell pepper, carrots, sugar snow peas, pineapples, rambutans, dried cranberries in a sweet and sour sauce)- this was by far the worse dish; brown rice
dessert: oj
breakfast: amaranth flakes with soymilk; Gorilla coffee
lunch: pre-packaged vegan “chicken” lo mein (mistake…); garlic knots with marinara sauce; apple juice
Thai chili and lime cashews; dark-chocolate-covered almond with sea salt
dinner: plantain stew (see recipes section) with jasmine rice; sauteed spinach with garlic
PBR while playing Farkel
breakfast: oj; raisins; cashews; banana with peanut butter
lunch: leftover veggie pho from pho 14; defrosted pizza from calvitto’s (in RI); dates; a carrot
dinner: sweet potato, okra and chickpea gumbo from fat free vegan; tortilla chips
brunch: espresso; oatmeal with sea salt, walnuts, and lemon-coated apple pieces
dark chocolate with quinoa
toast with Vegenaise and nutritional yeast
take-out from Lin’s Garden: tofu and broccoli with brown rice; fortune cookie
beers/tastes at Pacific Standard trivia night: Espresso Ale; Dogfish Head 60-Minute I.P.A.; Speakeasy White Lightning
PBR
brunch at pho 14: vegetarian pho
samples/snacks at the first DC Grey Market: tortilla chip with holy hell hot sauce; my frist peanut butter cup since i became vegan (10-11 years); samples of pickled vegetalbes/ fruit on bread (pickled roasted garlic; pickled beets; pickled kiwi (tastes sort of like lemonade); sauerkraut); ginger and regualr komucha; sample of sweet potato butter on bread
more snacks: stacy’s pita chips
dinner: rice cakes vegan cheese; tortilla with vegan cheese; oj
snack at the dar williams and ibis concert: equal exchange mint chocolate with a delicate crunch
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