breakfast: flax flakes with soymilk; espresso

lunch: sandwich on toasted sprouted multigrain with Susie’s portobello seitan, tomato, greens, and mustard

dinner: wild rice with sauteed string beans; Dogfish Head Raison D’etre

breakfast: peppermint tea with unsweetened vanilla soy milk; banana

lunch: leftover Mexican lasagna with daiya cheese!, black beans, avocado, corn tortilla, refried kidney beans; safari berry just fruit

snacks:  sweetarts and skittles!; soy nuts; pretzels

dinner: leftover mac and cheese from soul veg; tofu and vegetable stir fry (herb tofu, peas, carrots, zucchini in tomato sauce); carrot with hummus

dessert: blood orange

breakfast: blueberry coconut yogurt; Oren’s coffee

lunch: sandwich on toasted sprouted multigrain with Susie’s portobello seitan, tomato, greens, and mustard; edamame and corn salad

dinner: leftover mac and “cheese”; toast with Earth Balance and cherry jam; fried plantain; sauteed garden carrots

vegan Cadbury-style creme egg

breakfast: organic pink lady apple; peppermint tea

lunch:  leftover Mexican lasagna with daiya cheese!, black beans, avocado, corn tortilla, refried kidney beans; country fried steak from soul veg

snacks:  peppermint tea with unsweetened vanilla soy milk; orange  slices; cashews and almonds; another pink lady apple; vegan cadbury cream egg

dinner: quinoa with acorn squash and black beans seasoned with coconut butter (amazing), curry, cumin, and salt; carrots with sabra hummus

dessert: hummus chips with hummus; Madagascar vanilla roobios tea

breakfast: vanilla coconut yogurt; flax flakes; coffee

lunch: sandwich on toasted sprouted multigrain with avocado, Susie’s portobello seitan, tomato, greens, and mustard

chocolate-dusted almonds

dinner: mac and cheese (quinoa pasta, Daiya pepperjack shreds, soymilk, Earth Balance, nutritional yeast, black pepper, paprika); leftover Dao Palate vegetables and seitan

breakfast: organic pink lady apple; coffee with unsweetened vanilla soy milk

lunch: broccoli; mediterranean black bean quinoa burgers with red onion basil aioli and avocado wrapped in lettuce; mustard baked tofu (see recipe archive)

snacks: trail mix (almonds, cashews, dried pineapple, dried cranberries);  peppermint tea with unsweetened vanilla soy milk;

dinner: broccoli with crazy jane’s mixed up salt; mac and cheese and country fried steak from soul veg

tu bishvat celebration: orange slices; pomegranate seeds; avocado; dates; apple; chocolate; grape jucie

breakfast: flax flakes with soymilk; espresso; mini bagel with tofu cream cheese at lab meeting

lunch: half an avocado with balsamic and sea salt; sandwich on sprouted multigrain with avocado, tomato, greens, mustard, and Susie’s portobello seitan

clementine

dinner: kale salad (kale, tomato, nutritional yeast, Bragg’s liquid aminos, olive oil); quinoa pasta with fire-roasted tomato sauce; Cascazilla (vegan according to Barnivore)

vegan Cadbury-style creme egg

breakfast: onion bread toast with Earth Balance and cherry jam; soy latte

lunch: leftovers from Dao Palate (Thai fried rice and pad thai)

vegan Cadbury-style creme egg

dinner at Geracis: stuffed cremini mushrooms; pasta with almond tomato sauce; kidney bean meatballs; vegan brownies (all recipes from Veganomicon); Dogfish Head Immort Ale (may not be vegan); red wine (may not be vegan)

brunch: date; raisins; biscuits; mexican lasagna (layered corn tortillas, daiya vegan cheese, kidney and black beans with guacamole)

vegan cadbury cream egg; slices of flax bread and homemade pumpkin bread with earth balance

dinner: mediterranean black bean quinoa burgers with red onion basil aioli, lettuce and tomato; mustard baked tofu (see recipe archive); broccoli; vanilla tea

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

lunch: veggie roti roll with potatoes from NY Dosas; Think espresso

dinner with parents from Dao Palate: Thai fried rice, basil soy protein with vegetables, brown rice, pad thai; Dogfish Head Raison D’être

Ithaca Cascazilla (vegan according to Barnivore); curry cashews; bite of leftover fried yucca

vegan Cadbury-style egg from Queenbalch on Etsy

breakfast: liquorice peppermint tea; cheerios with almond milk; orange

lunch: leftover vegetable soup; orange; date pieces in flour

dinner at adi and dan’s: blood orange gin sparkler (yum!); pan friend giant lima beans and kale (based on the linked recipe); raw tuscan kale salad (based on the link recipe); a lot of beer

a bite of my housemate’s mexican lasagna (layered corn tortillas, daiya vegan cheese, kidney and black beans with guacamole)

breakfast: multigrain flakes with soymilk; coffee

lunch: garlic knots with marinara; greens and tomato; clementine

potato chip

take-out from Bogota during Margin Call: yucca; quinoa cakes; gallo pinto; kale and red onion salad

Dogfish Head Raison D’être (vegan according to Barnivore)

breakfast: coffee with unsweetened vanilla soy milk; an overly ripe banana

lunch: leftover Japanese curry with tofu, sweet potato, red potato, carrots, spinach, and peas over brown rice

snacks: red pear; kale chips

dinner: sweet potato and pear soup; vegetable soup with onions, garlic, turnips, rutabaga, butternut squash, black eyed peas, white beans, parsley, carrots; fancy bread with homemade orange marmalade and earth balance; tortillas with earth balance

dessert: gluten free chocolate cookie; vegan cadbury cream egg (they don’t last a year…they are no longer creamy)

_____________________________________________________________________________________

Vegan Product:

LAY’S SALT AND VINEGAR CHIPS ARE NOW VEGAN!!!!!!!!!!!!!!!!!:

Hi Stacey,

Thank you for writing to us. Lay’s Salt & Vinegar is animal free. It no longer contains lactose or any other milk related ingredient.

Also, Frito-Lay is not affiliated with Kettle Brand.

We consider you a valued consumer and hope you will continue to enjoy snacks from Frito-Lay.

Best regards,

Belinda
Frito-Lay Consumer Relations
011838346A

breakfast: banana; Oren’s coffee

lunch: sandwich on sprouted multigrain with lentil-sage Field Roast seitan, mustard, greens, and tomato

Skittles

dinner: Amy’s black bean burrito; bean salad (black and kidney beans, onion, green pepper, corn); tater tots with ketchup and Calypso sauce

breakfast: coffee with unsweetened vanilla soy milk; trail mix (cashews, almonds, pineapple; cranberries, and tart cherries)

lunch: supercoco candy (the candy isn’t very good, but the label says- no animal ingredients!)

leftover Japanese curry with tofu, sweet potato, red potato, carrots, and peas over brown rice

snack: more trail mix; jazz apple; hummus chips

dinner, eaten after consuming the  miracle fruit: limes, tequila, grapefruit (which i hated until yesterday), blueberries, strawberries, broccoli (the miracle fruit didn’t change the taste of broccoli), baobab fruit, AND lay’s salt and vinegar chips!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (almost 2 family size bags..i know that’s disgusting but it’s been 11 years). i am fairly certain they are now vegan, but i just emailed lay’s to find out. the miracle fruit really did lead to a miracle….except that the chips aren’t quite as good as i remember; fat tire beer

Yum!

breakfast: blueberry coconut yogurt; banana; Oren’s coffee

lunch: sandwich on sprouted multigrain bread with mustard, greens, tomato, avocado, and lentil-sage Field Roast; avocado half with sea salt and balsamic

dinner at Rick’s: vegan pizza from Two Boots (Daiya, tons of vegetables, vegan pesto); Lagunitas IPA (vegan according to Barnivore)

breakfast: salty oatmeal

lunch: leftover drunken noodles from mai tai; leftover chili with brown rice

snacks: justin’s dark chocalate peanut butter cups (thanks honey!); baobab fruit; candy at books to prisons

dinner: chips made out of hummus; vegetable stir fry (mushrooms, garlic, green beans, and spinach with lemon juice and balsamic vinegar) over brown rice;  chips and salsa

breakfast: oat bran flakes with soymilk; espresso

lunch: sandwich on sprouted multigrain bread with avocado, mustard, greens, tomato, and wild mushroom seitan; avocado half with balsamic and sea salt

tortilla chip crumbs, crackers, red wine (may not be vegan), and tabbouleh at lab happy hour

vanilla coconut yogurt

Brooklyn beer at Smith Westerns concert

dinner: falafel sandwich and stuffed grape leaves from Mamoun’s