What did you have for lunch?

[Qwaychou]

I had more of that minestrone soup i made the other day.

 

[silva]

This is very like my fav lunch which you all have seen a bunch of times, I just use canned lentils instead of chick peas (1/2 can) rinsed in a sieve, on the stove either soft udon noodles or dry ones (occasionally a ramen type), and brussel sprouts instead of green beans. Recently I have been adding frozen kale and wakame to the boiling water also. Pour it over the lentils in the sieve then into the bowl and then dress it up with tamari, rice vinegar, lemon juice, sweet chili and a drizzle of tahini. I usually also add a 1/4 teaspoon of dry Keene's mustard as that is supposed to bring out the sulforaphane in the frozen brussels sprouts. Inexpensive, simple and quick.

Emma JC

I use frozen broccoli so much I need to start mixing ground mustard in with the blend I take to work. I used hald a jar of Everything but the bagel blend and added nooch-mustard would fit right in! I think that helps all par boiled cruciferous?- yes-

Flashback Friday: Second Strategy to Cooking Broccoli | NutritionFacts.org

Adding myrosinase enzymes in the form of even a pinch of mustard powder to cooked cruciferous (cabbage-family) vegetables like kale, collards or Brussels sprouts can offer anti-cancer sulforaphane levels comparable to raw, removing the necessity to pre-chop for maximum health benefits.

nutritionfacts.org

 

[shyvas]

Leftover smokey chickpea stew. I vamped it up with some spinach and chopped seitan plus a drizzle of olive oil.
Alpro almond yogurt.

 

[Veganite]

I made a green split pea soup for lunch. I used Litelife vegan hot dogs to flavour the soup, and it actually worked really well. So today I will also have pea soup for my lunch.

By the way, I bought the hot dogs specifically to flavour my soup with a nice smokiness, but I also decided to try a hot dog as a hot dog, since it's been probably over a decade now since I've eaten one. I was pleasantly surprised. It was much tastier than I was expecting. I don't really miss hot dogs, but it was a pleasant bit of nostalgia.

 

[Emma JC]

I use frozen broccoli so much I need to start mixing ground mustard in with the blend I take to work. I used hald a jar of Everything but the bagel blend and added nooch-mustard would fit right in! I think that helps all par boiled cruciferous?- yes-

Flashback Friday: Second Strategy to Cooking Broccoli | NutritionFacts.org

Adding myrosinase enzymes in the form of even a pinch of mustard powder to cooked cruciferous (cabbage-family) vegetables like kale, collards or Brussels sprouts can offer anti-cancer sulforaphane levels comparable to raw, removing the necessity to pre-chop for maximum health benefits.

nutritionfacts.org

Yes!

Emma JC

 

[Qwaychou]

Sushi bowl with chickpea "tuna", takuan, cukes, avocado, and nori

 

[shyvas]

Grated carrot salad with pumkin seeds, raisins, vinaigrette/yeast flakes.
Sliced white seitan with leftover cauliflower & potato mash/drizzle of olive oil.
A kiwi plus Alpro almond yogurt.

 

[Nekodaiden]

Black bean scramble into which was mixed sauteed mushroom and onion, sunflower seeds, salt, pepper, cumin, rosemary and sage. In addition I had whole wheat bread and a tomato.

 

[Qwaychou]

Lunch today was a chickpea"tuna"wrap with tomatoes and avocado.

 

[Forest Nymph]

A Sunshine burger (Shitake flavor) cooked without oil on whole grain seed bread, with ketchup and horseradish mustard, and a banana.

Don't get too excited about it being oil free. It's because I ate so much fatty processed foods yesterday.

 

[Nekodaiden]

Lunch: Salad: Lettuce, tomato, mushroom, purple onion, sunflower seeds, peach vinegar and salt.
Vegetable spring rolls with homemade salsa.
Fruit Barley drink: Barley, barley grass (yes), sunflower seeds,
dates, blueberries and pineapple.
Boiled potatoes.

 

[Qwaychou]

Udon noodles in veggie broth with bok choy and gojuchang

 

[KLS52]

Amys soup and a few olives.

 

[Nekodaiden]

Pasta Salad with Sauce: Pasta (white), with tofu, sauteed onion and mushroom, lettuce and pickle.

Sauce: Tomato sauce, sprouted barley (from frozen storage), garlic, salt, pepper, sage, raw sugar, blended.

 

[shyvas]

Country style (Bourguignon) lentil & kale stew with roast carrots and mash.
An orange.
A glass of Gamay.

 

[Veganite]

I made homemade pizza yesterday for lunch. I topped it with fresh tomato, onion, and kalamata olives. I even made a crust dip with veganaise, ketchup, hot sauce, with a pinch of chipotle pepper. It was very tasty. I still had leftovers...for a little while. They seemed to disappear by dinner?

 

[PTree15]

I made homemade pizza yesterday for lunch. I topped it with fresh tomato, onion, and kalamata olives. I even made a crust dip with veganaise, ketchup, hot sauce, with a pinch of chipotle pepper. It was very tasty. I still had leftovers...for a little while. They seemed to disappear by dinner?

I love your combination for the dip. I will have to try that.
I'm going to have a salad for lunch with spinach, chickpeas carrots, celery, onions, olives, pickles and pepperoncini topped with Italian dressing.

 

[Qwaychou]

Chipotle bean burger on a bun with tomato and sweet relish

 

[Qwaychou]

"Cheesy" rice bake! It turned out delicious! It has brown rice, broccoli, and chickpeas in it!

 

[Nekodaiden]

Pasta with tofu, sunflower seeds, pumpkin seeds (peptias), lettuce, pickle, onion, and a tomato sauce mixed with rosemary, sage, salt and pepper.