Today’s lunchbox might be a good time to mention that I no longer post my lunchbox the exact day I eat it. I miss the real-time feeling of doing that but logistically it is just not possible. I have alluded to this before, so this should not come as a surprise, but I I generally post the previous day’s lunchbox, or the one from two days earlier. That said, naming this series “Yesterday’s Lunchbox” just sounds, well, stale. Today’s lunchbox is from this past Monday, a day of singularly bad light (and big thunderstorms) here. I almost did not post this lunchbox at all because of the pictures, but I do want to keep things real, and sometimes your lunchbox will look like kind of a mess (see, carrot dressing on the right).
Here are lunch and two snacks:
- Leftover quinoa, combined with diced fennel and some frozen edamame,
- Green Onion Miso Vinaigrette from Appetite for Reduction to top the quinoa and edamame
- Nori, for stirring into the quinoa.
- Dandelion greens (the first I have seen at the Dupont Market in a long time!)
- Carrot Ginger Dressing, also from Appetite for Reduction. to top the greens
- Kale banana smoothie (I really need to get back off the banana smoothie kick)
As you might remember from last week, one of my current cooking projects is basing a lot of my meals on Isa Chandra Moskowitz’s latest book:
The book is chockfull of low-fat vegan recipes. Both of these dressings contain minimal oil so I wanted to try them to see if there was a huge difference caused by the lack of oil. The Carrot Ginger Dressing is a complete winner but I found the Green Onion Miso Vinaigrette to be only ok, though admittedly my tweaking the recipe may have something to do with it. The only downside of this book is that it relies heavily on salt – more than my husband is supposed to eat, so I am very conscious of dialing down sodium content. Therefore, I cut back on the miso in the green onion dressing, which I think in the original recipe masks some of the onion bitterness. Stirred into the quinoa, the dressing was far better than I initially thought, but unless the leftovers are amazing, likely not a remake, especially compared to the stellar Carrot Ginger Dressing. That said, I have now made six recipes from Appetite for Reduction and loved five, so I am still really liking the book, even with having to alter quantities of miso and salt to make the recipes lower-sodium.
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
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