Monday, August 21, 2017

ECO Lunchbox Three-in-One #58

This does not look like much, but the recipe I used for this is practically life changing: Chick-fil-A Tofu Nuggets with Vegan Honey Mustard Sauce and a salad of iceberg lettuce, tomatoes, red onion, kalamata olives, and a little cup of Bac'n Pieces. (I used the sauce as the salad dressing, too.)

The tofu nuggets are marinated in pickle juice. It seemed like something wise and frugal, because I would otherwise just throw out pickle juice. But it made me instantly sad, because I will never have enough pickle juice to make this as much as I want. The leftovers are better heated in a toaster oven than a microwave, and really should be reheated because cold they are nothing to write home about, but you can't have everything all the time.

Incidentally, this is also gluten free.

The honey (really agave) mustard sauce, however, I can make anytime, and will make as a salad dressing more often. It's a nice, creamy change of pace, albeit an alarmingly yellow one.

Friday, August 18, 2017

Skater Lunchbox #27

An attempt at a hash (Trader Joe's soy chorizo and frozen hash browns O'Brien), a VeganEgg scramble (I'll explain that below), more of that garlic spinach/tomato/mushroom saute you saw earlier in the week (it's a super versatile veggie side), and toast squares.

The VeganEgg (made by Follow Your Heart) promises to re-create scrambled eggs in ways a tofu scramble never can. This is partly true. But it has little flavor and unlike tofu is hard to get to become flavored, and it also has a weird rubbery texture, almost like extremely overcooked scrambled eggs (I was warned not to undercook the VeganEgg, so maybe cooking it longer would have improved it, but I did cook it for about 10-15 minutes). I think this product works better in recipes where it doesn't have to stand alone. But if you are crazy about scrambled eggs, this may be something you'd want. I may stick to tofu.

Thursday, August 17, 2017

ECO Lunchbox Three-in-One #57

An improvisational pasta salad (I started with my roasted grape tomatoes and angel hair pasta, then added the rest of a jar of marinated artichokes hanging out in the fridge, some garlic, some scallions, Vegenaise, and Italian dressing), Italian-seasoned zucchini, and red grapes.

I have forgotten how much I love a simply prepared squash. Good for me it's still in season!

Wednesday, August 16, 2017

3-Tier Bottle Bento #38

Vegetable-flavored Ritz crackers, baked beans, and a new vegan recipe for broccoli salad I was trying. I didn't like it much, so I won't give you the link, but I think I can use the inspiration to develop one of my own. I did like the added Bac'n Bits and how they added a nice smoky flavor, but dried cranberries just didn't belong in my opinion.

Tuesday, August 15, 2017

Temari Rabbit 2-Tier Bento #95

Baby carrots, mixed nut butter, apples, homemade zucchini bread, and a bit of margarine to spread on it.

After all I said about Benecol, guess what happened. They started putting milk in it. So I have a bit of mine left over but I'm now on a new quest to find a soft, fattening spread. I'll keep you posted.

Monday, August 14, 2017

Sakura 3-Tier Bento #60

Garlic spinach/tomato/mushroom saute, some kabocha I had in the freezer, Asian garlic tofu, blanched broccoli, and steamed rice topped with black and white sesame seeds.

It's been too long since I last used this box! It's such a pretty one.

The kabocha was made a long while ago, and I realized, pulling it out of the freezer, that it was prepared in dashi stock (which is tuna). I then realized that I still have most of a jar of dashi granules. Well, we're getting there. But if you make this meal without the dashi stock for the kabocha, it's vegan.

Thursday, August 10, 2017

Temari Rabbit 2-Tier Bento #94

Peach slices, baby carrots, grape tomatoes, "Inner Peas" crisps, vegetarian kibbeh, and vegan tzatziki.

This was one of those days that having a stocked freezer was good, because I didn't get to go to the store as planned. But here I am with lunch and various dregs of my kitchen. (That hasn't changed with my diet.) The tzatziki, by the way, goes really well with the kibbeh.