Monbento Original #20 (Double Tier)

Chocolate chip pumpkin bread, some margarine, and a salad of mixed lettuce, cucumber, tomato, sliced chickpea cutlet, and a dressing of bottled Italian mixed with Vegenaise.

This bread was from the recipe at Vegan Richa. It helped me keep my "eat more pumpkin" commitments and made for a nice breakfast many days of the week, too.

The idea for putting a chickpea cutlet in salad should have been obvious to me, but it wasn't; I took the advice of Isa Chandra Moskowitz for how to use her recipe in a variety of ways. They were a perfect addition to this lunch.