Wednesday, May 23, 2018

Laptop Lunches #294

A simple salad of arugula and tomato with a homemade lemon dressing, blackberries, vegan Swedish meatballs, and mashed potatoes.

This was the first time I tried tempeh as a component of a recipe rather than just slicing it up and saucing it. It was pretty good, though the leftovers didn't hold their shape very well. If you make these, fair warning: You will spend considerably more time on them than the recipe claims.

Tuesday, May 22, 2018

ToGoWare 2-Tier Tiffin #17

White bean kale salad with tahini dressing, onion croutons, apple slices, and a little piggy of peanut butter to dip the apple slices in.

I liked the beans best out of the components in this salad. I would definitely marinate those beans again. I'm not sure I'd do the rest again, but I am glad to have tried it.

Monday, May 21, 2018

Thermos 3-Tier Bento #10

Applesauce, off-brand Ritz crackers, cashew dill dip, and a veganized Italian-style pasta salad.

I was on vacation, and then I had eye problems (unrelated to the vacation), so there was a long hiatus; I ate this lunch before I left. However, I recall that I put a new-to-me vegan cheese in this pasta salad and it was really, really good: MozzaRisella. It had a brownish tinge (because it's made of brown rice, I assume) and it was a bit softer than I remember dairy mozzarella being, but it was definitely something I would want to eat again.

As for my eyes, I have episcleritis. Nobody knows why people get it, and it ultimately won't harm me (although it will cause me pain), in theory, but it did sap my blogging energy for a good long while. Thanks to some steroid eye drops, I'm doing better, though I am still not in my contact lenses again.

Friday, April 20, 2018

Temari Rabbit Bento Bowl #28

The Japanese-style fried rice from Trader Joe's I love so much, leftover sesame crusted tofu, and sweet chili sauce.

The tofu had a lot going for it, but this was my first experience with the super firm high protein tofu and I don't know what I think of it yet. The coating stayed on (Go me!) and it was super crispy when I first made it, which is also nice. I think I may need to try this with regular extra firm tofu, though I did appreciate the idea of super firm tofu.

Thursday, April 19, 2018

LunchBots Quad #11

Vegan chocolates (seemed easier to leave them wrapped), baby carrots, cucumber slices, off-brand Ritz crackers, and cashew dill dip.

This was a quick, serviceable lunch. The cashew dip is unusual, but pleasantly so.

Wednesday, April 18, 2018

Lunchopolis #49

Arugula, avocado, tomato, and pine nut salad; croutons; a quick homemade lemon dressing; cantaloupe; and some of yesterday's white bean salad.

The arugula salad was really, really good. I'll make it again, probably. Maybe sometime I'll even find the grapefruit vinegar the recipe developer used, but the usual lemon dressing I used with arugula did just fine here. Also, planning to make it gave me an excuse to go looking for vegan croutons...that was weirdly impossible in the regular section of the grocery store, but the kosher section came through for me again. (Milk, everywhere, but kosher croutons tend to be vegan--even, curiously, the Caesar ones (these aren't Caesar, though, they're onion flavor). I see a vegan Caesar salad in my future, perhaps.)

Tuesday, April 17, 2018

Happy Jackson Snack Boxes #52

Toast triangles, cucumber salad, mushroom-walnut pate, and white bean salad.

I know that aside from the cucumbers, this lunch is largely shades of beige and brown, but I am pleased with it anyway. The cucumber salad I love, from the Fannie Farmer Cookbook, is easily veganized. The bean salad was great to have as an easy, make-ahead protein. But mostly I'm pleased that I veganized my old recipe for mushroom-walnut pate!

I don't know what to tell you about how to make it beautiful. It doesn't matter, though, because it's so good.

Vegan Mushroom-Walnut Pate
Makes about 1 1/2 cups

10 oz. mushrooms
1 tablespoon vegan butter (such as Earth Balance)
1 shallot, finely chopped
1 garlic clove, minced
1/4 cup chopped walnuts
1 1/2 tablespoons olive oil, divided
1 1/2 teaspoons lemon juice
1 tablespoon nutritional yeast
1 teaspoon ground thyme
1 tablespoon dried parsley

Cut the mushrooms up. Saute them in the vegan butter until well cooked, salting halfway through; transfer to a bowl and set aside.

Heat 1/2 tablespoon of the olive oil in the skillet you used for the mushrooms. Cook the shallot and the garlic in this until quite soft, salting halfway through, then add mushrooms and cook a bit more to help meld the flavors. Transfer the vegetable mixture to a bowl.

Toast the walnuts in the skillet over medium heat until fragrant, about 1-2 minutes. Add 1 tablespoon of olive oil to the walnuts. Using a food processor or blender, blend the walnuts with the oil. Add vegetables, lemon juice, nutritional yeast and herbs. Blend until creamy. Salt and pepper to taste.

You can eat it now or chill for at least a half hour to thicken. Serve with toast or crackers.