Thursday, December 14, 2017

Laptop Lunches #282

Onion crackers, olive tapenade, improvisationalcucumber salad, carrot-apple salad, and a handful of chocolate covered fruit jelly candies.

This is the last meal I had to pull together for myself this week, so it's a little odd, taken, as it is, from the odds and ends about my kitchen. But I do love carrot salads of nearly every kind, and cucumber salads of nearly every kind, and olive tapenade of every kind, so that's all great. These are also things that I suspect anyone would eat, vegetarian or vegan or not, although if you weren't you'd probably not make it your main focus.

I love the fruit jelly candies from the local produce market (which I otherwise refer to as the "Polish-Korean store"--have I previously mentioned this?). For some reason a lot of these Polish candies don't use gelatin, but pectin, and they're totally vegan. If I weren't vegan myself I'd probably never have tasted Polish chocolate-covered fruit jelly candies. Food is amazing.

Wednesday, December 13, 2017

Laptop Lunches #281

Mashed potatoes, corn sauteed with onions and green pepper, mushroom bourguignon, and kiwi.

This was a meal pulled together from necessity--I'm avoiding the grocery stores due to holiday crowds and more or less just eating down my stocks, and I had some mushrooms going south--but it was pretty good.  I think if I ever make this mushroom dish again, it needs more carrot, though.

Tuesday, December 12, 2017

Temari Rabbit 2-Tier Bento #100

Sliced tomatoes with Everything Bagel seasoning in the little chick cup, Texas Caviar from Healthy Eating for Two (or Just You), cornbread crisps, and a bit of sweet potato salad.

This felt very Southern. I think if I made all this again I'd just do salt and pepper for the tomato, but otherwise, amazing. The cornbread crisps are from Trader Joe's and just the right blend of salty with a hint of sweetness. The Texas Caviar got me to eat black-eyed peas for the first time in ages and actually like them! (A good thing, because along the way somehow I'm going to have to step up my legume game if I'm going to be a serious vegan.)

Monday, December 11, 2017

Skater Lunch Box #33

GreeNoodle salad, perhaps for the last time; my local stores no longer carry these noodles. (It's the recipe on the back of the noodles.) But I think I could make this with regular ramen noodles sometime, and may try.

Friday, December 8, 2017

Lunchopolis #45

This is a Friday lunch from a night-before scrounge in the fridge. I prepped it mostly on Thursday evening, cutting up some pineapple I had (it is, by the way, a very good pineapple), whipping up some Scandinavian cucumber salad (from Cookery for 1 or 2), and improvising a sweet potato salad with stuff on hand, then putting it all in the boxes on Friday morning with some tea biscuits, chocolate squares, and pecan-and-cherry snack mix.

Hey. It worked. I didn't starve. It was lower in protein than I would normally advocate, so I had peanut butter on toast for breakfast, and my dinner included mushrooms and beans, and all was well.

Thursday, December 7, 2017

Thermos 3-Tier Bento #2

Tomato soup, a grilled cheese sandwich (yes, that's vegan), and Waldorf salad (no grapes, but they're not traditional anyway).

I made the grilled cheese with American-style veggie slices. It turned out super well, and this jar actually sold me on itself with this meal this time. The soup stayed hot, the sandwich stayed warm, and the salad was kept cool--I wouldn't say cold, mind you, but not hot or warm or anything.

Wednesday, December 6, 2017

Insulated Jar & Sides #37

Saltine crackers, Chili Non Carne (from Healthy Cooking for Two (or Just You)), and kiwi chunks.

I don't know what I expected of this chili, but it ended up looking almost nothing like chili. It smelled vaguely like chili, and it had chili powder in it. But if you're expecting chili, this is disappointing. Oh, well. It was tasty, and really very cheap.

I bought the saltines for a pecan pie I made for Thanksgiving. I'm still astonished that saltines and applesauce can somehow be part of creating such an amazing thing, and I'm proud enough of it that I'd like you to see it. I'll also be linking this on the December MiniMoFo over at VeganMoFo.

With the year we've had so far, I think we could all use more pie. Usually I only make one such pie per year, because pecan pie is more or less the use of pecans and pie crust as a delivery device for sugar suspended in fat. But if ever we needed comfort food, I think we do now. And I do still have the saltines and applesauce.