Friday, October 20, 2017

ToGoWare 2-Tier Tiffin #7

This was what I came up with after I'd been sick, but still had no energy for meal planning. I bought the groceries of champions--stuff to make salads and sandwiches, which don't require a list--and then after I started to feel like I was coming to life just a bit more, it was time for some more interesting combos.

So. The salad itself is just lettuce, tomato, onion, and a cut up Boca chick'n patty, with the larger metal cup filled with mini croutons (mandel) and Bac'n pieces, and a small cup of ranch dressing. This is essentially like a fried chicken salad with bacon and ranch, albeit vegan and much, much less fattening. (Not that I really worry too much about fattening things; if you're vegan you go on a quest for fat so you can absorb your vitamins.)

I also made some garlic toast to go with the salad. This was a definite win.

Thursday, October 19, 2017

ECO Lunchbox Three-in-One #60

Some Polish wafer cookies, chickpea salad, and toast. Because my last effort at improvising chickpea salad didn't really work, I went with the Oh She Glows version. Hers is better than my improvisational efforts, though it's maybe more mustard-y than I'd want. I have a love-hate relationship with mustard.

Wednesday, October 18, 2017

Lunchbots Quad #9

Cucumber slices, baby carrots, bell pepper strips, a Tupperware midget full of ranch dip (Daiya), kalamata olives, some onion and chives crackers, and eggless salad.

This is one of my better working-with-what-I've-got lunches, especially considering that by this point I wasn't feeling all that well.

Tuesday, October 17, 2017

Traveler's Lunches #8

Eggless salad sandwich, red velvet Oreos, and carrot sticks.

Pretty much all flavors of Oreos are vegan. I've never found one that wasn't. That's good when I have a craving for something, like red velvet cake, that usually isn't vegan. (And yes, I could make things vegan for myself, if I wasn't feeling like death.)

Hot for Food's eggless salad remains one of the best things I've found since going vegan. But you don't have to be vegan to eat it, of course.

Monday, October 16, 2017

Temari Rabbit Bento Bowl #25

Vegan dirty rice and a simple salad.

So...long time no see. First I was putting off going to the store. Then I got sick (nothing serious; a cold) at a particularly bad time and it threw my lunch packing game severely. So I'm back again with a backlog of lunches, some of which are more appealing than others, but are primarily made from stuff I already had around. There was no shopping for groceries for quite a while.

I froze the vegan dirty rice I'd made and I can happily report that it works well as a frozen meal for later. So from that vantage point, a win! Combined with a salad made from the random veggies in the fridge, it worked out fine.

Friday, September 15, 2017

Lunchopolis #40

A vegan version of chef salad (butter lettuce, red onion, yellow bell pepper, tomatoes, and vegan salami with vegan ranch dressing (Daiya; under the lid--sorry; I was in a hurry this morning), a cup of mini croutons (mandel), and Bac'n bits; garlic toast; and strawberries.

I really liked this salad. I still think the Just Ranch is better than Daiya ranch, but Daiya ranch is respectable. And butter lettuce is always wonderful, regardless.

Thursday, September 14, 2017

Happy Jackson Snack Boxes #38

Strawberries, blackberries, creamy cauliflower salad, some chocolate wafers, and vegetable flavored Ritz crackers.

This salad sounded weird, but I had bought a cheap head of cauliflower that really, really needed to be used, and I was feeling adventurous. And it was actually something I really enjoyed! It also makes a pretty great sandwich if you spread it between slices of toast. Cauliflower, incidentally, is surprisingly high in protein. I made this with frozen parsley, which is why it is so green.