breakfast: oj; peppermint tea with warmed vanilla soy milk; raw cashews
lunch: red lentil soup with potato scallion ravioli; microwaved frozen vegetables (peas, carrots, green beans, lima beans); red pepper sticks
snack: Russian chocolate truffle
dinner made by one of my housemates: roasted spaghetti squash with sauteed mushrooms, onions, broccoli, red pepper and zucchini over brown/wild rice mix with curry sauce (almond butter; coconut milk; curry paste)
dessert: tofutti marry me ice cream bar
breakfast: shredded wheat with soymilk; coffee
lunch: leftover curdito; leftover plantain and black bean pupusa fillings with tomato sauce
Trader Joe’s Thai lime and chili cashews
herbal tea
dinner: leftover curried chickpea peanut butter stew with green onions over rice stir fry (brown rice, wild rice, red bell pepper, red onion, garlic, button mushroom, red pepper flakes, olive and sesame oils, salt and pepper, cilantro); Trader Joe’s Mission St. IPA (vegan according to Barnivore)
dark chocolate quinoa bar; Victory Golden Monday (vegan according to Barnivore)
breakfast: raisins and pretzel rods
snack: soy latte
lunch: leftover chickpea vegetable and potato soup; leftover baked tofu, broccoli, carrots; roasted sweet potatoes
snacks: a Russian chocolate truffle- kapa-kym; cvs asian blend trail mix (rice crackers, wasabi peas, sesame sticks, peanuts, cashews and almonds)
dinner: pretzel rods; leftover mushroom soup; roasted squash seeds
breakfast: shredded wheat with soymilk; coffee from Oren’s Daily Roast
lunch: brown rice risotto with tofu and sun-dried tomatoes from Space Market
vegan American cheese slices; many tastes while cooking dinner
chai tea with soymilk and agave
dinner: black bean and plantain pupusas with tomato sauce, curtido, and Daiya vegan cheese (all recipes from Viva Vegan!); Dogfish Head Raison D’Etre
lunch: leftover enchilada from gillie’s; microwaved vegetables (corn; green beans; lima beans); celery with peanut butter
snack: cvs asian blend trail mix (rice crackers, wasabi peas, sesame sticks, peanuts, cashews and almonds)
dinner: mushroom soup; roasted sweet potatoes; baked tofu and roasted broccoli and carrots in soy sauce, sesame oil, maple syrup, lemon garlic and ginger
dessert: chocolate
coffee
lunch at Gillie’s: sweet potato and apple soup; half a mushroom-seitan burger with field greens and tomato, served with red cabbage salad; half an order of vegan enchiladas (with tofu, rice, chimichurri sauce, cilantro, vegan cheese, and salsa)
Twilight bar (a vegan version of a Milky Way); Qbel double dark chocolate wafer bars (sort of like a Kit Kat bar… by the way Stacey, look at this); Kapa-Kym bar (Russian chocolate truffle); pretzel rods
dinner from Sticky Fingers Bakery: TLT (tempeh bacon, lettuce, tomato, and Vegenaise on multigrain bread); sweet and salty chocolate chip oatmeal cookie; bite of a chicken-less salad sandwich
another Kapa-Kym bar
breakfast: oj
brunch at gillie’s: sweet potato and apple soup; half a mushroom-seitan burger topped with herb vegannaise, fresh organic greens and onions; served with a side of red cabbage; vegan enchiladas (with tofu, rice, chimichurri sauce, cilantro, vegan cheese, and salsa)
Twilight bar (a vegan version of a Milky Way); Qbel dark chocolate wafer; pretzel rods
dinner made by one of my housemates: chickpea and potato soup
breakfast: beer pancakes with apple butter, Aunt Jemima’s syrup, huckleberry syrup, Earth Balance, and strawberry slices; fruit salad; coffee
lunch: leftover lasagna; tortilla chips with hummus and salsas
leftover chocolate cake with Purely Decadent cherry nirvana coconut ice cream
dinner: more leftover lasagna; cheesy garlic bread
Dogfish Head 60-Minute I.P.A. (vegan according to Barnivore); Saranac Caramel Porter (vegan according to Barnivore)
s’mores (vegan graham crackers, vegan marshmallows, and dark chocolate) made in Shelley’s fireplace
breakfast: beer pancakes with apple butter, huckleberry syrup, Earth Balance, and strawberry slices; oj; vanilla almond tea; coffee with soy milk
lunch: leftover lasagna; tortilla chips with hummus and salsas
leftover chocolate cake with Purely Decadent chocolate ice cream
dinner: more leftover lasagna; cheesy garlic bread
sam adams winter lager; a taste of saranac caramel porter
s’mores (vegan graham crackers, vegan marshmallows, and dark chocolate) made in Shelley’s fireplace
breakfast: coffee; fruit salad (pineapple, banana, blueberry, strawberry, apple, orange. Thank you Shelley’s mom!)
vegan cherry muffin and vegan berry coffee cake from Bollo’s during The Triplets of Belleville viewing
free snacks for virginia bicycle association at Gillie’s: spinach/mushroom filo dough pies; red and yellow pepper, carrot, tomatoes, broccoli, and pita with hummus; strawberries; grapes; french bread; Magic Hat #9 (vegan according to Barnivore)
tamale with corn, cilantro, mole, and TVP from Oasis World Market
falafel chips from Eats
dinner: Moosewood lasagna (including tofu, spinach, mushrooms, Daiya); cheesy garlic bread (with Daiya cheese); salad (romaine, spinach, walnuts, red bell pepper, cucumber, balsamic vinaigrette)
dessert: Moosewood chocolate cake; Purely Decadent Cherry Nirvana and Chocolate Obsession ice creams (thank you Shelley’s mom!)
Dogfish Head 60-Minute IPA (vegan according to Barnivore); Sam Adams Winter Lager (vegan according to Barnivore)
absinthe with sugar and ice water in hot tub
more leftovers from Everlasting Life (seaweed salad, garlicky kale salad, tofu skin, vegan “chicken” tofu salad)
breakfast: coffee with soy milk; fruit salad (pineapple, banana, blueberries, strawberries, apple and oranges)
snacks from bollo’s cafe while watching the triplets of belleville: vegan cherry muffin and vegan coffee cake
free snacks for virginia bicycle association at Gillie’s: spinach/mushroom filo dough pies; red pepper, yellow peppers, carrots, tomatoes, hummus, bread, grapes, magic hat #9
snacks at oasis world market: mole and tvp tamale; fancy dates
sample at eats natural foods: falafel chips
dinner: Moosewood lasagna (including tofu, spinach, mushrooms, Daiya); cheesy garlic bread (with Daiya cheese); salad (romaine, spinach, walnuts, balsamic vinaigrette dressing); sam adam’s winter lager; chocolate cake (recipe from moosewood); cherry nirvana ice cream; chocolate obsession ice cream
absinthe with sugar and ice water in hot tub
late night snack:leftovers from everlasting life
breakfast: cereal with soymilk; coffee
lunch: leftover red bean and quinoa burger; leftover Costa Rican hearts of palm rice dish; leftover peanut soup
Snapea Crisps and Stage Planks (thank you Emily!!!!) on bus
dinner in car to Blacksburg, VA: breakfast sandwich (English muffin with cheesy spread, fake egg, fake sausage) from Sticky Fingers; bites of Stacey’s food from Everlasting Life (seaweed salad, garlicky kale salad, tofu skin, vegan “chicken” tofu salad)
breakfast: oj; cashews; soy latte; roasted squash seeds
lunch: leftover red lentil soup with israeli couscous; banana; celery and peanut butter
coffee with soy milk at sankofa while watching released to life
dinner from everlasting life while driving to shelley’s house in southwest, va: seaweed salad; tofu skins; garlicky kale; chicken salad
breakfast: cereal with soymilk; coffee
lunch: sprouted brown rice risotto from Space Market
dinner: leftover hearts of palm rice dish; taste of curried chickpea peanut butter stew from Peanut Butter Planet
Purely Decadent chocolate chip cookie dough coconut ice cream
breakfast: cashews; oj; banana; raisins
lunch: leftover red lentil soup; leftover marmalade tofu with lemon pearl couscous and broccoli
snack: date pieces in flour
apple
dinner made by one of my housemates: gnocchi with spicy marinara sauce; spinach salad with tomatoes, cucumbers, leftover marmalade tofu and israeli couscous in balsamic vinaigrette
breakfast: cereal with soymilk; coffee
lunch: half an avocado, artichoke and spinach hummus, and sprouts on whole wheat pita
Skittles
mashed potatoes
dinner: quinoa and red bean burgers with pomegranate molasses sauce from Veggie Burgers Every Which Way, on bun with sauteed mushrooms and tomato
Purely Decadent chocolate chip cookie dough coconut ice cream
breakfast (if you can call it that): the end of the microwave popcorn; banana; date pieces in flour; peppermint tea with warmed soy milk
lunch: potato and scallion ravioli with cheese sauce; microwaved green beans, corn, lima beans; stacy’s simply baked pita chips
banana; oj
dinner: red lentil soup and marmalade tofu with lemon pearl couscous and broccoli (based off this recipe).
breakfast: cereal with soymilk; coffee
lunch: spinach and artichoke hummus, sprouts, and avocado with whole wheat pita
dinner: vegan version of hearts of palm rice recipe from Costa Rican Typical Foods (baked layers of rice, tomato sauce, hearts of palm with vegan version of Béchamel sauce, and Daiya vegan cheese, topped with breadcrumbs and vegan Parmesan); sauteed spinach with garlic; Yuengling
steamed soymilk mint tea; frosting from on top of birthday peanut butter bomb (1 month old!!)
rest of Mast Brothers dark chocolate with Stumptown Coffee
breakfast: chai tea with warmed vanilla soy milk; roasted squash seeds; banana
lunch: leftover risotto from the wedding (with tomatoes, shiitake mushrooms, asparagus, carrots and artichoke hearts and green beans; oj
food from whole foods salad bar: vegan chicken with potatoes and onions; vegetable medley (mushrooms, green beans, cabbage, carrots, baby corn)
snack: almost an entire bag of vegan microwave popcorn
dinner: shepherd’s pie made by one of my housemates
breakfast: cereal with soymilk; coffee
lunch from NY Dosas food cart: roti curry with veggies, saambar soup, and coconut chutney; vegan raspberry Kollar cookies that the Dosas man sells (yum!! Ingredients: rolled oats, walnuts, safflower oil, maple syrup, vanilla, baking soda, cinnamon, sea salt, all-fruit jelly)
PBR
dinner: West African peanut soup from Peanut Butter Planet by Robin Robertson; table water crackers with Dr. Cow vegan cashew cheese and cilantro sauce
leftover roast pork bun from Vegetarian Dim Sum House
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