VeganMoFo Day 1

To make up for my long silence I present to you my lunches, times four! In September I bought a Laptop Lunchbox to bring my own healthy lunch with me to work.

My first lunch was full of V'Con's Chickpea Cutlets, rice pilaf, veggies, apple slices, salad dressing in the tiny container and a bag of dark chocolate covered blueberries. Was good!

My second lunch was my own take on a BLT with Lightlife's Smart Bacon standing in for poor dead pig. And honestly, who doesn't put Avocado on their BLTs? This was a dip-tastic lunch with ketchup in the kitty and elephant containers to plunge the tater tots into. A container of grapes rounded it all out nicely.
Next I made my very own Cornish pastry from the Vegan Lunch Box cookbook. These were so very very good! The pie crust was easy to make, the filling was delish and it traveled very well. No wonder hand held stuffed pasties have been around for centuries!
And finally I have a picture of a lovely bunch of broccoli! Ok it is really leftovers from my excellent dinner of Smoked Tofu with Lemon Pepper Broccoli over Mixed Grains

Let me know that store bought plantain chips do NOT hold a candle to homemade fresh ones. Now if only I could make these myself all thin and crisplike.

I hope to keep posting all month. I am throwing a potluck at my home this weekend for several VegWeb friends. Expect lots of yummy food posts from that as soon as I catch up on all my September backlog, which consists of 3 more food photos. Doh!

Chickpea Salad

Lunch today was simple and light, just right for the first truly beautiful and warm New England day.

Chickpea Salad on a Chibatta roll with cauliflower and whole grain chips. Sparkling Grapefruit Izze was to wash it all down.

Now this sandwich spread is so easy, light and yet full of nutrition and taste. I wish I had measured this but alas I was also making another recipe for a mixed bean salad and just sort of boshed things together as I went.

Roughly this is one can of chickpeas (drained, rinsed and then mashed), minced onion, diced celery, veganaise, dill relish, tiny splash of apple cider vinegar, garlic powder, Hungarian Paprika, dill seed, dry mustard and salt. Once this is all together I placed a healthy scoop on a fresh roll and put a handful of baby spinach on top. So yummy. Though the spread does kind of gush out if you put too much on, so dont do that! Not that I know this for a fact or anything. *cough*

Alternatively you could put this in a tortilla, in a lettuce wrap, on salad, as a dip for crudities, on chips or even just eaten with your fingers. I mean spoon, with a spoon!

Now I have to go get another sammich. nom nom nom