I makr extra dinner to have for our lunch the next day....today was our favorite veggie taco.....Ezekiel's sprouted tortillas, organic black beans, grilled broccoli (the recipe is from "Passionate Vegetarian" by Crecent Dragonwagon....the marinade on this is fantastic!), salsa, tofu sour cream and guacamole. YUM!
I've been eating a twist on a Tuna Salad sandwich recipe I got from this site. Right now my version is more of a bean salad than Tuna as I don't add any kelp! The one I had today I made with chickpeas, fresh rosemary, veganaise, a few other herbs of whatever I had on hand, kalamata olives, dijon mustard, and diced celery. I serve this on Ezekial bread with spinach (although I've been doing sprouts on the sandwich too). On the side was a spinach salad with cherry tomatoes, shredded carrots, and a drizzle of mango-herb dressing. I made quite a bit of this "tuna salad" so that will be my lunch for the next few days too. :)
I always have left-overs from dinner the night before. Actually I make my lunch up before we eat dinner. Today I had Brown Rice Sauteed in Olive Oil with Onions, garlic and basil, with steamed baby bok choi.
A "chicken wrap" made with baked Gardein chicken tenders, whole grain tortilla, romaine lettuce,bell pepper strips, and homemade olive tapenade. On the side an AWESOME homemade take on Italian wedding soup made with carrots, spinach, garlic, chickpeas, barley,yellow squash, italians herbs and seasonings (leftover from last night's dinner) Tastes better the next day!
My own version of an open faced (Fakin')BLT + A. Went to the farmer's market this morning with this sandwich in mind. Picked up some baby romaine and some creole tomatoes (one of the pleasures about living in LA).
2 slices of ezekiel bread (toasted) spread with a generous amount avocado, then a pile of leaves, tomato slices and 1.5 slices of fakin' bacon to top. Incredibly delicious. I think I'm eating this for breakfast tomorrow, too. :)
I made the crispy cajun chickpea cakes recipe from Vegan Dad's blog. It was delicious. Served them over a big plate of salad greens with some dressing I concocted from a little veganaise, hot sauce, lemon juice and chipotle seasoning. YUM! My meat-lovin' husband loved it too.