Friday, October 14, 2016

Happy Jackson Snack Boxes #20

Orange slices, dark chocolate with ginger, more of the same dipping sauce as yesterday (for the scallion "pie"), edamame-corn salad (from Veganomicon), and scallion "pie."

The scallion thing--which I would think of a pancake, except that it's square--was something I bought from an Asian market. It's a Taiwanese dish that seems pretty much like scallion pancake, albeit square and flatter.

Thursday, October 13, 2016

KOSOX 2-Tier Sushi Box #17

Orange slices, chocolate covered blueberries, celery sticks, crab shumai, and a homemade dipping sauce (soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, and chopped scallion tops).

Wednesday, October 12, 2016

ECO Lunchbox Three-in-One #49

Southwestern quinoa salad (from Plant Power), some cake I'd made to bring to a neighbor last night, dark chocolate covered blueberries, and chunks of cantaloupe.

This was a really good salad, even though I completely forgot to add the cumin. It uses pink beans, which I don't know if I've ever eaten before. They're reminiscent of pinto beans to me and worked well with these flavors. My one complaint is that I made the full recipe and it was entirely too much for me to eat, even over the course of a few days, and beans typically come in larger packaging than I need for these kinds of recipes if I want to cut them down. I need to learn to freeze beans, I guess.

Tuesday, October 11, 2016

Lunchopolis #30

A simple salad with a homemade orange juice vinaigrette (romaine lettuce, carrots, red onion, and almonds), avocado hummus, peach slices, more of yesterday's fruit dip, and "sunflower" crackers.

Monday, October 10, 2016

Laptop Lunches #271

Cantaloupe, a makeshift fruit dip, cucumbers tossed with grape tomatoes, cauliflower mashed potatoes with mushroom gravy, and an attempt to make this recipe for chicken-style tofu.

The dip was like this one, which I've made before, except I used whipped aquafaba (bean water) I had on hand from a can of chickpeas. (Waste not, want not, and all that.) I'd never tried this whipped chickpea water thing before, but it really does work. And if you mix it with mayo, it will hold the whip a little longer than otherwise (it tends to separate if you leave it alone for a few hours otherwise).

I've been trying to find non-Asian ways to make tofu, and this was a good start, perhaps, but for some reason it was extremely salty.

The cauliflower mashed potatoes and mushroom gravy were lovely.

Friday, October 7, 2016

Insulated Jar & Sides #19

Cantaloupe, chicken chili with a scallion garnish, and multigrain chips.

It's Friday, I'm beat, and I had canned chili calling my name. It wasn't because it was good--which it was not particularly--but more because it was there. So I ate it. The chips were a definite improvement on the overall experience.

Thursday, October 6, 2016

KOSOX 2-Tier Sushi Box #16

File this under: It seemed like a good idea and tasted fine but was a ridiculous mess.

I made banana sushi with a mixture of chocolate almond spread and almond butter rather than peanut butter this time, which was too thin and smeary and got all over the place. Then I made a salad with spring mix, tomatoes, carrots, a cup of Bac'n Pieces, and yogurt ranch, which looks silly in this box because of how I had to arrange the little cups.

But I ate lunch and I didn't have to buy it, so there we are.