Soy Curl Taco Lunch

Soy curls rehydrated with veggie broth paste, water, chili powder, onion powder, and cumin powder
cilantro
onion
lime

For dinner we had these on crispy taco shells, but I didn't want to try to transport that to work, so I opted to eat these with a tortilla.

Served with guacamole with corn, celery, orange, and hummus.

Burrito Lunch

Burrito filling, tortilla, tortilla chips, hummus, cucumber, grapefruit, celery.

The burrito filling did not spill out at all from the lunch box. The lid sits on top and makes a nice seal.

Beet Burger Lunch

Beet burger recipe here: http://www.theppk.com/2012/02/quarter-pounder-beet-burger/. These are so fantastically tasty. We try to make them every time we have beets in the house. This time we added about 2 tablespoons of vital wheat gluten and the burgers held together so so well.

Served with kiwi, apples, carrots, celery, and hummus.

Veggie Noodle Lunch

Ingredients
1 zucchini
1 carrot
3 chard leaves
1 stalk celery
1/4 avocado
1-2 strips of tempeh
peanut sauce (I used Fire on the Mountain Spicy Peanut sauce)

Method
Using a spiralizer, mandolin, or serrated vegetable peeler, make noodles out of the zucchini and carrot. Place into a bowl. Chop up the chard, celery, and avocado into small chunks and add to bowl.

Cook tempeh in a cast iron skillet for about 2-3 minutes per side until browned. Chop into chunks and add to the bowl.

Drizzle everything with peanut sauce.

Add anything else that would taste good raw - bell pepper, cucumber, apple.


Notes
This was super tasty the day when it was freshly made. After the vegetables sat in the peanut sauce over night, the texture became super mushy and not as appetizing. I would eating this quickly after adding the sauce and devour entirely. It is fantastic when it is fresh! If you use pasta noodles instead of just vegetables, I bet the noodles would taste better after sitting overnight in peanut sauce. It was nice to have a dinner consisting of mostly vegetables. Winter time is coming to a close!

The small dip container holds toasted onion hummus for the carrots and celery.

Hummus Board

My husband and I are more grazers than set meal eaters. When we eat smaller meals, we are generally in better moods and have more energy. This is one of our "meals".



Ingredients
Homemade hummus - crockpot cooked chickpeas, tahini, lemon juice, garlic, sriracha sauce, salt, pepper
pita bread
cucumbers
carrot sticks
celery
avocado
pickles
strawberries
peaches


Notes
We love making our own hummus. We add a lot more garlic and spice it up with the sriracha. It tastes so much better than store bought.