Post Punk Kitchen Forum

You guys gotta make this! Easy, delicious, and nutritious!

Baked sweet potato (done in the crockpot overnight)
Steamed bag of kale and beans (WF has these new steamable pouches of greens, veggies, and beans)
Cindy's Kitchen dressing (I used Barcelona Vinaigrette) http://www.cindyskitchen.com/products/6 ... nean-Style

Sooooooo good!

Pita with hummus, baked tofu, tomatos from the garden, red onion, yellow peppers and cucumbers.

Other stuff for the day: protien shake, banana, apple, celery sticks, carrot sticks, more cucumber.

I may have to go get some overpriced popchips downstairs and the ripoff convenience store.

Leftover AFR Sweet potato mash with ginger and apples and hottie black eyed peas and greens. Strawberries and blueberries. A little bag of dried pears which I'm finding to be insufferable.

Haha, I am weird and prefer rice noodles when they are reheated and get all mushy. Your lunch sounds good to me (except for the raspberries, which I can't stand. . . again, I'm weird).

Falafel with beetroot salad and a big bottle of lemonade.

Another pita/sandwich:

Tofuayan low carb pita (these are the BEST store-bought pita's ever! low carb or not!)
Baked tofu
hommade hummus
TJ's salsa.
A fresh tomato from the garden cut up on the side.

It was super yum. I made baked tofu the other day. Sliced it up, marinated it in soy sauce, baslmic, garlic salt, thyme and some veggie broth. I was too lazy to cook it after 8 hours of marinating, and left it for 2 days. The result was REALLY flavorful tofu. TOO flavorful really, to be eaten on its own, but was perfect sliced super thin on a sandwich. I'll have to do this more often.

I have leftovers from Foodswings today. CAN'T WAIT.

I'm really excited about today's lunch. I have a seitan sandwich with the new Vegenaise horseradish sauce. And watermelon.

I'm dipping celery in some sanctuary dressing and I also brought some miso chickpea vegetable soup. It's really good and easy to make!

Recipe: http://www.wholeliving.com/151386/break ... -chickpeas

I could definitely get behind something like this! Is it in the produce or frozen section?

Had taco's last night, so I made a taco salad and brought it to lunch

Black refried beans
some of TJ's beef-less ground 'beef'
Mexican-style quiona
Chopped fresh spinach
Pico de Gallo I made from the garden. With purple jalepenos!
a bit of pepperjack daiya shreds

I barely heat up the beans, meat and quiona, then dump the rest on top. Super good. Love taco salad.

Leftover stuffed pepper. The filling is TVP, rice, salsa, cilantro, and daiya.

We made Italian sandwiches last night because it was too hot to cook, and my boyfriend made an extra one for me to take to lunch today...so amazingly delicious!

Hoagie roll w/ vegan "salami", Daiya jack cheese, lettuce, tomato, pickles, Veganaise, & dijon mustard, sprinkled w/ s&p, plus Italian seasoning

Surprised that the vegan salami was so good. Also, cold Daiya jack cheese is so good on sandwiches - never thought I'd like cold vegan cheese!

-Spinach wrap w/homemade hummus, kalamata olives, cherry tomatoes, and romaine
-~1.5 salad with mixed greens, sprouts, cucumber, blueberries, sunflower seeds, carrot and homemade Goddess dressing
-Carrot/cabbage/raisin salad
-Rainer Cherries

(I pack a box to last all day...)

God, that sounds great right now. I'm adding all of that to my WF shopping list this week. What brand was the salami? I think I had one once... Yves? On a toasted, EB'ed english muffin, because that was how we always had salami when I was growing up. It was good!

Leftovers, had falafel last night.

Pita with baked falafel, lettuce, cucumber, red onion, taziki dip (med. cashew dip from Vcon) and hummus. There will be way to much to fit into my little half of a pita, so the rest will be salad.

Man, I can't wait for lunch. I am so hungry.

I find reheating pad thai in a cast iron works pretty well.

a big 'ol slice of buffalo tofu with a bunch of raw broccoli 'n baby carrots.

I basically have $30 for the next two weeks, so l'll be bringing lunch a lot. Thankfully, we're pretty well stocked at home.

For breakfast/first lunch, I made a sandwich on homemade wheat bread with avocado dabbed with lemon juice, nooch, pepper and poblano hot sauce. I make this on toast a lot, but it's exceptionally good today. There were Colombia Gorge smoothies for free in the breakroom, so I have one of those too. And coffee from home.

Second lunch is baked falafel on a tortilla with Jerusalem salad, sambal olek, but I need to buy hummus, 'cause we were out at home. I overbaked the falafel, so I hope it's edible enough. I have a chocolate PB Earnest bar in case.

Thanks for the tip! Next time I have leftovers I'll save them for dinner and try that.

Today I had leftover chana masala type thing.

Tomorrow salad: romaine, tomato, black olives, chickpeas, radish, avocado, tahini dressing.

I brought a ginormous salad: greens, cabbage, chickpeas, roasted cauliflower, roasted beets, roasted eggplant, roasted sweet potato, baby carrots, celery, nooch, and sriracha. Yum!

"Lox" and tofu cream cheese with capers, mayo and lettuce on an ezekiel sprouted wrap. HOLY. MOLY.
I first had the "végélox" at Aux Vivres in Montreal and was just in awe of how much it tasted like smoked salmon. I was delighted to find a recipe, and this is the real deal. It is so, so good. http://www.ascentmagazine.com/columns.a ... issueID=14
It needs a tofu spread, though - I sorta made a hybrid between the Tofu Ricotta from Vcon and the Elegant Cream Cheese from How It All Vegan. Stuff that, with some lox, into a wrap with the above add-ins and it tastes JUST like smoked salmon. Wow.

If you've also got some peanut sauce kicking around bust it out! So good.

VWAV tahini sauce with kale and mac-n-cheese. Likely a pear or more local produce with the dressing,