Saturday, June 24, 2017

Pack-a-Snack #81

Apple slices and peanuts with crunchy Biscoff spread (a gift from a British friend). I have fallen in love with apple slices dipped in crunchy Biscoff! It's so good. You can't find this spread all over the U.S., but Trader Joe's Speculoos is similar (not as good, in my opinion, but close).

Friday, June 23, 2017

Thursday, June 22, 2017

Temari Rabbit Bento Bowl #19

Coconut rice with spicy tofu and sliced cucumbers with rice vinegar and black sesame seeds.

This recipe was not all I'd hoped, but it tasted much, much better the next day than it had at dinner right when I made it, so there is that.

Wednesday, June 21, 2017

Insulated Jar & Sides #26

The blurriness of the peach Daiya yogurt on the right, upon which my camera would not focus, should have been an omen. Grapes, oatmeal topped with peanut butter and jelly, and said yogurt.

I have tasted all these things and can recommend them. And if you have never topped your oatmeal with dollops of peanut butter and jelly, well, you have not yet lived.

But if you pack your lunch like this, do not do what I did and leave it sitting in the kitchen so that you are forced to forage for food in the wild at work. Sigh.

Tuesday, June 20, 2017

Skater Lunch Box #25

Grits topped with Daiya cheddar and vegan sour cream (I like Tofutti), sauteed mixed baby greens (kale, swiss chard, and spinach), a little cup of Bac'n pieces, sauteed mushrooms, and cherries.

I was proud of this one, because it was improvisational. I've trusted myself a lot less to improvise since I began this transition, relying heavily on cookbooks, frozen foods, and aggressive meal planning. But then sometimes you just have to make it up as you go along. I was afraid I'd never be able to do it again after I went vegan, but I'm managing.

This was really good. It needed the Bac'n pieces for both protein and taste, so I'm glad I packed those, too. I'm not a major fan of grits but they're quick and a nice change of pace.

Monday, June 19, 2017

Laptop Lunches #275

Vegan beanie weenies (recipe below), cherries, pasta with a sauce that you might call cheese but not quite, and cucumber slices.

I think I've said before that beanie weenies with macaroni and cheese was my favorite meal, pre-veganism, and now that I'm in this transition I wanted to find a way to recreate it. The beanie weenies are pretty easy, but the macaroni and cheese has been elusive. This seems closer to, but not quite, where I'd like to aim. The sauce was creamy and tasted really good alongside the beans, but it wasn't actually all that cheesy. I think maybe next time I will melt some Daiya into it.

However, the beanie weenies are prefect. Here's how to get about 3-4 servings.

Vegan Beanie Weenies
Serves: 3-4

1 tablespoon vegan butter (such as Earth Balance)
1 small onion, chopped
4 vegan hot dogs, cut into slices
1 can vegetarian beans in tomato sauce (I used these)

Melt butter in a nonstick skillet. Cook onions until soft, then add hot dogs. When the hot dogs are heated through, add the beans. Let simmer, covered, until hot.

Friday, June 16, 2017

Happy Jackson Snack Boxes #27

Because of ongoing free-stuff-at-work, the lunch I'm showing you today is from a while ago (late March, to be precise).

Rice, orange chick'n (Gardein) with scallions, spinach sauteed with mushrooms and tomatoes, pineapple, strawberries, and a Magical Coconut Bar.

I was pretty excited about the coconut bar, which is like the miracle bars I used to get at potlucks. I had made a batch for an event and ended up with a ridiculous quantity of leftovers, some of which I gave to a skeptical omnivore friend who loved them. But I was happy to have plenty for myself, too. Mmm. There are other ways to get an extra hit of protein and omega-3 fatty acids, but this one is more fun than most.