Post Punk Kitchen Forum

Because of my schedule, (12-8 pm) I often end up eating two meals at work, so I feel like I schlep the contents of the fridge with me sometimes. This weekend, lunch is whole wheat Wasa crackers with Tofutti cream cheese, slices of cucumber and tomato, and a dollop or two of Ikea's seaweed caviar. Dinner is lupine shwarma from the Vegetarian Butcher, sauteed with green onion, in a garlic-coriander pita with tomato and cucumber and tahini and matbucha.

Chickpea salad with cucumber, carrots, onion and bell pepper, pretty much drowning in orange-tahini-miso dressing.

Whole wheat pita bread stuffed with rucola and lettuce and tomato-olive tofu. Homemade balsamico ketchup as a quick sauce. :D

Udon miso soup with mushrooms and fried tofu skin, fried kang kong. And half a chocolate pudding pie. :)

some leftovers- lentil soup that I'm not too crazy about, and a sort of casserole with asparagus that was actually not bad.

veggie 'n hummus wrap + extra veggies 'n ranch for dipping. simple but yum!

Two red lentil veggie burgers & some chickpea & spinach curry that turned out really well despite not following an exact recipe (sort of glanced at the VWAV recipe). Yum!

hot soup (broth, coconut aminos, cabbage, carrot, garlic, ginger, hot pepper) in a thermos with some cold soba noodles and green onions to add and a slice of leftover applesauce cake from my sister's birthday.

Lentil/quinoa soup, cherries (yay!), and a peanut butter Clif z-bar.

red lentil dal, whole wheat wrap, baby carrots, and blueberries

Leftover sauteed tempeh cubes, steamed kale and broccoli in a lime-peanut dressing. Coconut milk yogurt with blackberries, raspberries and blueberries and homemade muesli. An apple and a mango. Homemade agar cheese and crackers. I've got an appetite!

lentil soup, a wrap with roasted garlic hummus, cabbage, shredded carrot, and cucumber, and some leftover applesauce cake. My lunchbox is heavy today.

leftover pad eggplant & white rice.

pinto bean salad with avocado dressing, bell pepper and tomatoes. Plus pink lady apple.

two black bean tamales from this adorable vegan food truck up-island. I'll also be sampling a new tapenade I brought in to my work with some surprisingly delicious gluten-free crackers.

Do you mean the one in Parksville? I still haven't gone. Are they amazing?

I started a new book and had leftover grits, simmered fava beans and pan-fried seitan with avocado.

Spelt fusilli bolognese.

Tomorrow is seitan, agave-mustard dressed salad and almonds.

My lunch was spagetti with spinach in the sauce topped with too much nooch and sugar snap peas.

Gnoe, that is the prettiest packed lunch I have ever seen!

A stuffed poblano from Whole Foods and a homemade corn muffin with refried beans in it (that actually worked nicely). Super-filling! Several hours later and I'm not feeling peckish like I usually do around now.

I think I want to learn make stuffed poblanos of my own. That was super tasty. I'm going to go read the ingredients list at the Whole Foods hot bar next time I'm there, cause dang.

I've been having lots of V'con leftovers for lunch: Mediterranean baked beans, jambalaya, mujadarrah, leek and bean cassoulet. The large quantities of the recipes are perfect to make dinner for hungry partner and myself and have plenty leftover for a lunch or two. (He always wants boring sandwiches with nut butter or apple spread, so I can eat all the leftovers) Everything I've made from the book is delicious, so I'm not as hesitant to make a big batch when I try a new recipe.

White bean salad with carrot top/toasted walnut pesto and roasted veggies. I've never made carrot top pesto before, it was great.

Cherry tomatoes, cucumber, baby carrots with dressing.
Tea.
Tofurky on rye.

One of those Quorn vegan burgers (pretty good, not sure if I like it better than Gardein, but I had to microwave it so that can't help) on an Ezekial english muffin, and some raspberries.