Happy Wednesday. So glad you enjoyed Faye’s guest post yesterday. Isn’t she fabulous? As you can see I am loving the Laptop Lunch system. I am planning to do a full review of it after I have used it a few more days, but so far I am finding it really easy to work with.
Here are today’s lunch and two snacks:
- Chia pudding made with three tablespoons of chia and 3/4 cup of kale banana smoothie leftover from my breakfast smoothie (this is designed to be two snacks).
- Ginger Mashed Sweet Potatoes & Apples
- Garlicky Mushrooms and Kale
- Buffalo Tempeh (see note below)
- Cashew Mayo, a modified version
Aside from the pudding, today’s lunchbox is leftovers from a tasty dinner made from Isa Chandra Moskowitz latest book:
|Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes|
I had been saving this book to cook through it in March but then I saw a few recipes I liked in it, and there are plenty more I want to try, so I am thinking I am going to be planning several weeks’ worth of meals for a while from this book. Maybe until I go on vacation in early April. That will be interspersed with bloggers’ recipes and maybe another cookbook. That said, there will be lots of cooking from Appetite for Reduction. All four recipes in this first try are complete worth remaking, though I modified the Cashew Miso Mayo pretty significantly. Instead of a 1:1 ratio for the cashews and miso, I used more like a 3.5:1 ratio. I still found the recipe very savory and satisfying, but not as salty as the original one would have been.
The Buffalo Tempeh was scrumptious, but I wanted to add a note for my gluten-free readers. Some tempeh is gluten-free, but some is made with barley as well as soy, so always be sure to check.
Have a great Wednesday!
Specific Disclosure: I received this lunchbox container free of charge. My view of this item is not influenced in any way by the fact I received this item free of charge
General Disclosures & Disclaimers