"Dampfnudeln" and Some Snacks

This weekend we had friends over for dinner, and I'm bringing some leftovers to work today.  Here we have "Dampfnudeln", a kind of German bread dumplings that are cooked over steam. In Germany they are usually served in a sweet way, for example with a fruit filling and vanilla sauce, but I always follow a savoury recipe with cheese filling and tomato sauce.
My afternoon snack is a piece of the crumbly yet delicious homemade cake with nuts and pineapple that our friend brought as dessert.
I also prepared a sandwich with potato spread, dried tomatoes and avocado as a midmorning snack, accompanied by raw kohlrabi.

Dal and Potato Bhajias

A lunch with Indian inspiration - I had rice with dal and the potato bhajias from Linda Majzlik: A vegan taste of India. I brought some ketchup as a dip in the small container.
My midmorning snack was a sandwich with avocado and a red coleslaw.

Cabbage, Lentils and a Smoothie

More cabbage! I just love it. My lunch was a dish that's typical in the Western regions of Germany and is basically cabbage, potatoes, leek and carrots cooked in broth and spiced up with (in my case: veggie) sausages. It probably wins the first price for the dish with the weirdest name on earth - Schlabberkappes. Believe me, it sounds strange even for a German.
I also made Indian inspired lentil balls and brought some ketchup for dipping. My midmorning snack was a smoothie with fruits and beet.

Indian Lunch

Today I cheated - my dal isn't homemade, these are leftovers from an Indian take-away meal. But I used it to create a theme - I made vegan samosas and curry-cauliflower.
You can find the recipe for the samosas (in German) here:
http://fafner.dyndns.org/~mitsam/cgi-bin/rz3.pl?Rezept=Samosa
[Google translator can help all those who don't speak German :-)]
The curry-cauliflower was invented by my boyfriend and is very easy to make:
Separate the cauliflower in little florets and fry them with oil in a pan until they start to brown slightly. In the meantime, mix a small quantity of yellow curry paste with water. Pour the mixture over the cauliflour florets in the pan, go on frying and stir regularly to coat the florets from all sides. The water will evaporate and you will end up with delicious spicy and slightly crunchy cauliflower.
My second breakfast was a smoothie made of fruit (kiwi, apple, orange, some pomegranate seeds), a tomato, a bit of oatmeal and ground almonds plus a splash of agave syrup.