breakfast: oat bran flakes with soymilk; espresso

lunch: sandwich on Genesis sprouted grain and seed bread with mustard, greens, tomato, and wild mushroom field roast slices

s’mores Luna bar; avocado with balsamic and sea salt

dinner: black bean salad; Tofurky-brand Daiya pizza

breakfast: coffee with unsweetened vanilla soy milk

lunch: black beans, kidney beans, carrots, tofurkey sausage, and kale Indian dish with nutritional yeast over brown rice

snack: more coffee with unsweetened vanilla soy milk; banana

dinner: leftover Japanese curry with tofu, sweet potato, red potato, carrots, and peas over brown rice; miso soup; clementine

brunch: toasted everything bagel with tofu cream cheese, red onion, and tomato; coffee

dinner: Amy’s roasted vegetable cheeseless pizza; green peas with spices and Earth Balance

Rosale’s olive oil torta (rosemary and thyme flavor; not as good as other flavors)

at Pacific Standard trivia night: Southampton Double White (vegan according to Barnivore); Penn Kaiser Pils (vegan according to Barnivore)

breakfast: cereal with vanilla almond milk and banana; pecans

lunch: chili with brown rice

snacks: baobab fruit; banana with almond butter

dinner with adi: Japanese curry with tofu, sweet potato, red potato, carrots, and peas over brown rice; homemade sourdough bread with earth balance and roasted garlic

brunch: coffee; Amy’s black bean burrito

half a vanilla chocolate sprinkle Dun-Well doughnut; half a cinnamon sugar Dun-Well doughnut

snacks at Eliana’s goodbye party:: olives; chips (tortilla, pita, and potato) with hummus, salsa, and guacamole; grapes; melon; carrot; celery; salad (greens and tomato); Sixpoint (Righteous and Sweet Action)

breakfast: banana with sunflower seed butter; raisins and almonds; banana chips (way too sweet)

lunch: another banana; red pepper with tahini, lemon juice, and za’atar seasoning; a lot of chocolate chips

dinner with eva: black bean burgers (black beans, garlic, flour, olive oil, salt, pepper) with homemade bbq sauce (mustard, ketchup, bbq sauce, hot sauce), carrots, grilled onions and mushrooms wrapped in lettuce; beer

breakfast: multigrain flakes with soymilk; Oren’s coffee

lunch: Amy’s canned Tuscan bean and rice soup with crackers; mixed greens

s’mores Luna bar

pineapple drop donut and classic glazed donut from Dun-Well Doughnuts

dinner at Foodswings (vegan fast food restaurant): buffalo-style vegan drumstick with vegan bleu cheese; vegan chipotle cheesy fries; vegan slider; vegan mac ‘n’ cheese

shot of whiskey, Miller High Life at crappy sports bar

late night snack: Foodswings vegan corndog

Remind me to never eat this much fried food in one evening ever again, stacey.

breakfast: 2 clementines; 2 bowls of cheerios with almond and rice milk

crap: 3 gluten free chocolate cookies; lots more cheerios; tortilla and earth balance

breakfast: multigrain flakes with soymilk

lunch: sandwich on Genesis bread with mixed greens, tomato, oven-baked Tofurky, and mustard; clementine orange

dinner: leftover green curry tofu and vegetables on rice; Amy’s black bean enchilada

breakfast: gala apple; peppermint tea; coffee with vanilla soy milk

lunch: leftover tahini baked tofu; chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice; clementine

dinner at ping pong dim sum before pariah: vegetable bun (not very good); spinach and mushroom dumpling

breakfast: mini bagel with tofu cream cheese; Oren’s coffee

lunch: sandwich with Genesis bread, oven-roasted Tofurky slices, greens, tomato, mustard; clementine

peach lambic (eww.)

dinner: basmati rice with green curry with tofu, carrots, and peas (adapted from the recipe on the jar of Thai curry paste: cook one bunch of chopped garden carrots in a half cup of broth with ~3 mild dried chili peppers for about 5-10 minutes, until carrots just start to soften. Set aside the broth/carrot mixture. Sautee 4 cloves sliced garlic in ~1-2 tsp sesame oil until browning. Add a 14-ounce can of coconut milk and 1 T of Thai Kitchen’s vegan green curry paste, and simmer for 5 minutes. Add the broth/carrots, a half cup of frozen green peas, a block of silken tofu cut into chunks, and simmer. After 5 minutes, add 3 chopped scallions, a few chopped cherry tomatoes, and a handful of chopped cilantro. Simmer 5-10 more minutes, adding Sriracha to taste)

Luna and Larry’s cherry amaretto coconut ice cream

breakfast: coffee with vanilla soy milk; clementine; banana; apple; smoked almonds

lunch: leftover kale chips with braggs liquid aminos, olive oil, garlic, chili powder, salt, pepper, and nutritional yeast; tahini baked tofu; chickpea tangine with onions, garlic, zucchini, butternut squash, and vegan sausage over brown rice

snacks: umm, can you guess….halva (it’s all gone!); banana

dinner: black bean and kale Indian dish with nutritional yeast; clementine

breakfast: bran flakes with soymilk; Oren’s coffee with soymilk

lunch: tangerine; corn and poblano tamales; Thai sweet potato soup

avocado with balsamic vinegar and sea salt

dinner: salad with arugula, cherry tomato, Daiya pepperjack, and Goddess dressing; Amy’s black bean enchilada (frozen dinner, with Spanish rice and beans)

Yummy Earth organic candy drops (lime, pomegranate, mango, watermelon)

breakfast: vegan muffin (apple something) from wholefoods; coffee with vanilla soy milk

lunch: leftover kale chips with braggs liquid aminos, olive oil, garlic, chili powder, salt, pepper, and nutritional yeast; tahini baked tofu; chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice

ummmm, HALVA (i’m embarrassed to write this, mostly because i feel sick form eating so much of it)

dinner: almonds; roasted squash seeds; chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice

breakfast: mini everything bagels with tofu cream cheese

lunch: thai sweet potato soup (in a carton, by Pacific Natural Foods) with saltines; black bean salad

banana; s’mores Luna bar

dinner: sandwich on oat bread with cornmeal-crusted tofu, sauteed red onion with paprika and dill, cherry tomato, arugula, avocado, and mustard

breakfast: very sugary blueberry muffin from wholefoods; clementine

lunch: walnut stuff mushrooms and zucchini over brown rice; gluten free pizza with daiya cheese, mushrooms, and vegan sausage; frozen vegetables (corn, peas, green beans, and lima beans)

dinner: kale chips with braggs liquid aminos, olive oil, garlic, chili powder, salt, pepper, and nutritional yeast; tahini baked tofu (thanks marcy!); chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice

dessert: chocolate chips and candied ginger

brunch: soy latte; saltines; vegan cheesy scones (Taymer Mason’s recipe)

dinner: vegan grilled cheese on oat bread; tomato soup; Pilsner Urquell (vegan according to Barnivore)

breakfast: cheerios and pecans with almond milk; bites of apple while watching my housemate make applesauce

lunch: roasted squash seeds; carrots with peanut sauce; more cheerios; date pieces in flour; gluten free pizza with daiya cheese, mushrooms, and vegan sausage

dinner: popcorn with braggs and nutritional yeast; 2 bananas; more date pieces in flour

http://www.theppk.com/2012/01/the-post-punk-kitchen-100/