Lunchopolis #104

 

Here's a pretty classic vegan bento: Eggless salad sandwich, strawberries, white cheddar chickpea puffs, cherries, and grapes.

I have entered my refusal-to-cook-with-heat season of summer. I expect that will come and go, as you do sometimes want to ingest something hot (but I have found hot tea or broth to drink helps--pro tip). A neighbor is growing dill for me, so that partially inspired me to make a new-to-me eggless salad, from Rainbow Plant Life. Aside from being a little dry--I think next time I'd increase the amount of dressing used--this was delicious! I spread it on some lightly toasted Italian bread with Vegenaise, green leaf lettuce, cucumbers, and pickled red onions, and it was pretty much perfect.

The fruit reflects that I was recently at the store; my stock up for the next several weeks meant I got to get berries and stone fruits, which I'll happily have for the first little while until I have to transition to citrus and apples to last me through to the next time I secure provisions. (As I said recently, this is how I am managing my inflation anxiety at the moment).

The chickpea puffs are Hippeas; they were delicious and yes, vegan. There's some sort of magic they have in making their cheese powder I wish I understood, but in the meantime, here's to good things.