Sequestration Meal #296

 

Cooking only because I want to is so lovely. And not having to ration a convenience food, or eat produce in a prescribed order so that I get through the most perishable things on week one after delivery, is also wonderful. I have so much to appreciate these days! But that does mean I'm cooking a bit less, and showing you the types of foods I would more commonly be taking with me to work.

This is a sandwich made of soy curl "chicken" salad (roughly based on this recipe, but without grapes or almonds and with a bit more red onion) with spinach and tomato, Scandinavian-style cucumber salad made with the tiny cucumbers I bought from Trader Joe's, and carrot salad with walnut vinaigrette (one of the simplest and most delightful salads I know). It's just begging to be put into my Lunchopolis box, so I served this bento-style.

The soy curl salad tastes absolutely nothing like chicken salad, but it was tasty. When I attempt this again I'll soak the soy curls in broth rather than water and/or put some bouillon in the dressing, and maybe add some poultry seasoning, but it tasted pretty good with a sprinkling of seasoning salt and got the job done. All in all, a good lunch.

This was the last day of my non-vacating vacation, but I plan to keep communing with nature. In the interim, here's something new I saw blooming on this day.