Thursday, July 20, 2017

Happy Jackson Snack Boxes #32


Tortilla/vegan cream cheese/red pepper relish pinwheels, Rainier cherries, cucumber slices, and baby carrots.

This was a lunch assembled from what I happened to have given that I've not been cooking so much in the heat. It was lighter than most but I wasn't all that hungry, so it worked.

Wednesday, July 19, 2017

Lunchopolis #36

Pita wedges, apple slices, an assortment of Mediterranean dips (baba ganush, eggplant salad, ezme, and hummus), cucumber slices, and carrots.

I actually manage to go out to dinner at a place with more than one vegan choice! The local Mediterranean restaurant has lots of vegan options so I got a cold appetizer sampler and had a lot left over for lunch today. The ezme was new to me--spicy, but nice. I would never, ever think to mix tomatoes and walnuts together, but it worked.

Tuesday, July 18, 2017

Lunchbots Quad #7

Cucumber slices and baby carrots with a little cup of vegan ranch dip (Just Ranch), kiwi and grapefruit slices with sweetened shredded coconut, some onion crackers, vegan cream cheese and chives, and homemade pepper relish.

My friend has been bringing crackers and hummus to gatherings at my home for a long while now, because it's the only thing she really trusts as vegan, but guess what I discovered after I ate them? These crackers she left with me aren't vegan. They have milk in them. That's unusual for not-cheesy crackers--crackers tend to be vegan--but there you are. This isn't vegan. It tried to be and wasn't. But I don't sweat this sort of thing and I don't think you should, either; just do your best. Because you can get vegan crackers embarrassingly easily, though, and I prepared this with vegan intent, I've tagged this lunch as vegan.

I hadn't made the pepper relish in a really, really long time, and suddenly it occurred to me that it was probably vegan, so I dug out the recipe, and yup, it's just veggies, a bit of oil to cook them in, water, and seasonings. It still goes great on a cracker with or without the cream cheese.

Monday, July 17, 2017

ECO Lunchbox Three-in-One #55

Homemade pizza (it's vegan! Really!), some garlic dipping sauce from pizza delivery (also vegan, incidentally), some mini croutons, a few dark chocolate triangles, and some salad with a bottle of Italian dressing. A co-worker saw me eating this and accused me of falling off the wagon, but I'm still solidly on it. It's just that I didn't have to give up pepperoni pizza when I gave up animal products.

After the lunch at work that I navigated by eating the salad (the one you see above) alongside a sandwich from home, I knew I needed to make some pizza. I was surrounded by pizza and it depressed me. I haven't had pizza in about 8 months. I really missed it. It was time. And so I took the plunge.

I made a pizza with Daiya mozzarella and Yves veggie pepperoni. It really hit the spot--and this cheese is really stretchy! I was amazed! There will be more pizza soon because I have the pepperoni and cheese and pizza crust and sauce, but next time I may try some other toppings, too.

In other vegan transition news, I found the chocolate in the kosher section. It's dark chocolate with crisped rice--basically, a Crunch bar. And it cost about 40% less than the vegan chocolate in the other part of the store. Live and learn.

Friday, July 14, 2017

Insulated Jar & Sides #29

I had a day off (hooray!) so we again reach back into the vault for one of those early-attempt-to-go-vegan lunches. This was a recipe I'd found in a cookbook I'd checked out of the public library for green bean and mushroom stroganoff. It is not something I would ever make again, but I learned from the experience--namely, that if you're looking to replicate something that had chunks of beef in the original, you need to put seitan in it or something. Also, that vegan or not, I still want my green beans cooked to death, which these aren't. This came with sides of noodles (not egg noodles anymore--and honestly that may be one of the very hardest things I've given up, because I so loved egg noodles and non-egg pasta just isn't the same) and applesauce.

But I persevered and I'm finding my groove. Looking back on these lunches is really good for me, seeing how far I've come in just a few months.

Thursday, July 13, 2017

KOSOX 2-Tier Sushi Box #20

Because there was a lunch thing at work (although not really vegan friendly, but that's another story), for today's blog we reach back to the season when I was still facing a steep vegan learning curve, but somehow managed to put food together anyway. And so: a coconut bar with chocolate and cranberries, grapes, a tiny pasta salad made from leftover noodles, Ritz crackers (I think they were "everything" crackers), Yves veggie pepperoni, baby carrots, and grape tomatoes.

The coconut bar was more like a candy bar than I had anticipated when I bought it. But vegan tip: it was from the kosher-for-Passover section (this was, as you might guess, from quite a while ago). Kosher food often leaves out dairy you'd find in non-kosher food, so if you have a kosher section, it can be a good place to shop.