brunch: toast on sprouted multigrain with Earth Balance; coffee; spinach-artichoke ravioli with marinara sauce

marcona almonds; almond sea salt chocolate; Follow Your Heart vegan mozzarella

dinner: white basmati rice with green vegetable curry (green curry paste, coconut milk, red and green bell peppers, garlic, carrot)

at Pacific Standard trivia night: partial beers: Ithaca Ground Break (vegan according to Barnivore), Bear Republic Clobberskull (uh oh, seems like it’s not vegan, assuming Barnivore lists the most recent update first), Speakeasy Payback Porter (vegan according to Barnivore); beer-tasting round: Weyerbacher Verboten (vegan according to Barnivore)

sprouted multigrain toast with Earth Balance, cherry jam, leftover green curry

brunch: swiss chard frittata; roasted beets and butternut squash; garlic “chips” (thinly sliced garlic tossed in olive oil, and curry and baked until crispy)

a gigantic hot chocolate at aroma cafe

dinner at golden harbor: jasmine tea; crispy tofu; garlic string beans with white rice and soy sauce; sesame red bean balls (very very sweet and greasy)

drinks at the blind pig: 5 beer tasting:

1) Finch’s Cut Throat

2) Dark Horse Boffo Brown

3) Young’s Double Chocolate Stout

4) Kusovice Imperial 12

5) i don’t remember

brunch: coffee; leftover Dao Palate (Thai fried rice; stir-fried flat noodle with chinese broccoli)

Lula’s chocolate obsession vegan ice cream

tomato, red onion, and Follow Your Heart mozzarella on rosemary-sesame saltine crackers

dinner from Pala: rapa (roasted yellow beets, ginger, red onions, mixed greens and daiya cheese); patatosa pizza (shaved potatoes, zucchini, rosemary, daiya cheese); funghi e salsiccia with gluten-free crust (veggie sausage, field mushrooms, daiya cheese, hot pepper); bufala negra; red wine (may not be vegan)

at The Living Room: Peak Organic Fall Summit ale (vegan according to Barnivore); sip of Michael’s whiskey; sip of Olivia’s gin and tonic

borscht (with no sour cream) and bread at Jonah’s favorite vegetarian deli

the beginning of an unhealthy day: smoothie (almond milk, orange juice, cranberries, mixed berries, celery); blood orange and clementine; marie biscuits (i.e. cookies) from zimbabwe; lays salt and vinegar chips; new belgium trippel beer beer with coriander

snacks while brewing my first beer: shipwrecked captain’s copper ale; the last of a huge bag of salt and vinegar chips; banana; hoegaarden; boulder beer never summer ale (vegan, but the person who responded seems like an ass);

dinner: nordic winter vegetable stew; vegetable stir fry; lentil soup; cripsen’s homebrew

breakfast: banana with peanut butter; peppermint tea with unsweetened vanilla soy milk

lunch with dan c. at levante’s: falafel with tomatoes, hummus, and flat bread (way too much bread)

dinner: steamed broccoli; vegan ravioli with tomato sauce; double stuff oreos; avocado with salt

abita mardi gras bok

multigrain cereal with soymilk; Gorilla coffee

lunch: Amy’s alphabet soup with rosemary-sesame saltines

dinner: Rising Moon Organics garlic and roasted veggies ravioli with marinara sauce; greens and carrots with goddess dressing; elderflower rum

Lula’s chocolate obsession vegan ice cream

breakfast: banana; throat tea with unsweetened vanilla soy milk; figs and dates

lunch:  leftovers from everlasting life: pasta salad; garlic kale salad; seaweed salad; spicy tofu

snacks: cadbury cream egg; sweetarts; fig

dinner: a bite of tofu; steamed broccoli; vegan ravioli with tomato sauce; matzah with earth balance

coffee

lunch: Amy’s spicy chili with rosemary+sesame saltine crackers

avocado with balsamic vinegar and sea salt

dinner: Amy’s mattar tofu frozen dinner; carrot sticks; toast with Earth Balance

Lula’s chocolate obsession ice cream (chocolate ice cream with fudge chunks, chocolate chips, chocolate swirl)

breakfast: banana with peanut butter; peppermint tea with unsweetened vanilla soy milk; figs

lunch with andy and heather at zorba’s: french fries; fasolia plakee (White beans baked with onions, tomatoes, parsley and other herbs)

snacks: apple; leftover korean pancake

dinner and drinks with andy and heather at james hoban’s: french fries with old bay seasoning; fat tire beer

drink at madhatter:chocolate city beer

breakfast: everything bagel with tofu cream cheese, red onion, and tomato; Gorilla coffee

lunch: corn and poblano tamales

dinner from Kate’s Joint: onion rings with BBQ sauce; Fake Steak Au Poivre (crispy tofu topped with portobello mushrooms and au poivre sauce) with french fries and collards; Fettuccine Alfredo (tossed in non-dairy cream sauce, not-ham & green peas); beer

dessert #1 from Lula’s Sweet Apothecary: vegan brownie sundae (brownie, peanut butter chip ice cream, concord grape cheesecake ice cream, caramel, malt powder, coconut whip, cherry); taste of banana creme pie ice cream

vegan cannoli from John’s

breakfast: salty oatmeal; organic date; my first figs!; peppermint tea with unsweetened vanilla soy milk

lunch with juliana at everlasting life: pasta salad; garlic kale salad; seaweed salad; spicy tofu

flat ginger ale

dinner: pasta with roasted red pepper and artichoke tapenade; pasta with a coconut yogurt sumac sauce

breakfast: mini bagels with tofu cream cheese; espresso

lunch: leftover wild rice with string beans

dinner: fake chicken burger on Amy’s bread with tomato, greens, ketchup, mustard, and Calypso hot sauce; Sixpoint Nectar

breakfast: steamed unsweetened vanilla soy milk with chai tea; organic pink lady apple with peanut butter

lunch: quinoa with mustard baked tofu and salted avocado; leftover tofu and vegetable stir fry (seasoned tofu, zucchini, peas, carrots in tomato sauce) brown rice

snacks: orange; banana with peanut butter; another banana; vegan cadbury cream egg

drinks with andy at heritage india: budweiser: margarita; more beer; french fries

dinner: cereal with banana and almond milk

brunch: leftover Daiya pizza; soy latte

snacks at Jonah’s bday: Bedouin Tent food (kalamata olives; pita with hummus, lentil/bulgar salad); 21st Amendment Bitter American (vegan according to Barnivore)

dinner: tuscan white bean soup with rosemary crackers; rosemary Ines Rosales torta

at Pacific Standard trivia night: plain Ines Rosales torta; Uinta IPA (vegan according to Barnivore); Southern Tier Heavy Weizen (ditto); beer tasting round: Greenport Harbor Ale (ditto)

breakfast: zimbabwean rooibos tea; banana with peanut butter; organic dates

rayna’s birthday lunch: last of the leftover mac and cheese and country friend steak from soul veg smothered in roasted red pepper artichoke tapenade; rayna’s banana birthday cake with earth balance; strawberries

dinner: popcorn with za’atar seasoning and nutritional yeast; vanilla tea; “caramel ‘not’ corn” and a caramel  from obsession confection disorder (thanks honey)

breakfast: toast on oat bread with Earth Balance and cherry jam; multigrain flakes with soymilk; coffee

my last vegan Cadbury-style egg :(

dinner: Pizza Plus with Daiya, mushrooms, and garlic; sauteed spinach with garlic

snacks during Grey Gardens viewing: root beer floats (with Luna and Larry’s vanilla island coconut ice cream); tortilla chips and salsa; red wine (may not be vegan); Lagunitas Little Sumpin’ (vegan according to Barnivore)

breakfast: blood orange; vanilla rooibos tea

breakfast II while working at the coop: chocolate raspberry muffin and a taste of baguette from le caprice; coffee

lunch: split pea spinach curry soup;  vegan coconut yogurt with olive oil and sumac; raisins

snack: red pepper with thaini sauce (tahini, lemon juice, za’atar seasoning, sumac, salt and pepper)

dinner with eva: raw lacinato kale salad with roasted fennel, toasted sesame seeds, garlic, roasted beets tossed in a orange vinaigrette (fresh squeezed orange, red wine vinegar, lemon juice, olive oil, salt, and pepper); fried asian pancakes with onion, garlic, carrots, chayote, jalapeno pepper, and cilantro dipped in cilantro soy sauce (soy sauce, garlic, rice vinegar, and cilantro); beer

breakfast: coffee and toasted everything bagel with tofu cream cheese from Think

rosemary saltine crackers

lunch: sandwich on sprouted multigrain with Field Roast mushroom seitan, mustard, greens, and tomato

dinner from Meskerem Ethiopian Restaurant (thanks Rick!): injera bread with Miser Wat (split lentils with garlic, onions, olive oil and finished with berbere sauce), Shro Wat (ground and highly seasoned chickpeas finished with berbere sauce); Vegetable #1 (sauteed fresh string beans, carrots and onion); yellow split peas; sambosa (patty of lentils mixed with hot green pepper onions and garlic) served with jalapeño sauce; Brooklyn pennant ale; Lagunitas IPA

breakfast: coffee with unsweetened vanilla soy milk

lunch: quinoa with mustard baked tofu and avocado; leftover tofu/vegetable stir fry (seasoned tofu, zucchini, peas, carrots in tomato sauce)

snack: grapefruit; banana

dinner/drinks with joanna at mai tai: sapaorro; spring rolls

dinner 2: split pea soup spinach curry; a spoonful of vegan enchilada; popcorn with nutritional yeast and braggs; carmel (thanks honey!!!)