Ethiopian Cabbage and Quesadillas

My main dish today was the delicious Ethiopian cabbage dish that I make from time to time, the dessert was a coconut pudding with agar agar. I had some leftover quesadillas from a Mexican restaurant and added homemade ones for a bigger midmorning snack.

Chili

Today I brought some homemade chili with beans, seitan, bulgur and potatoes. It was nice but turned out a tiny bit too spicy. I accompanied it by a pretzel-type roll.
I also brought my typical quinoa-salad as second breakfast. Maybe an unusual choice, but this one of the very few dishes that make me feel filled and satisfied during hours. And it's delicious, so what's not to like?

Mittwochsbox - 12th of March, 2014: Mexican

Today I'm participating in my first blog event, I'm really exited! On two wednesdays a month Simone from the German blog http://blog.leckerbox.com/ invites everybody to show a lunchbox about a theme she proposes.
This week it's Mexican cuisine. I already had a Mexican lunch with my standard dishes not long ago, and I did not want to just repeat all those typical variations on tortillas and avocado (although they finally make an appearance...), so I did a bit of research.
It's not easy to find authentic vegetarian/vegan Mexican dishes that are a bit different, so I ended up chosing some ideas inspired by Mexico on the German website http://veganwelt.de/ .
On the right you have a potato stirfry and two mini bell peppers filled with quinoa on a bed of chimichurri champignons.
On the left you can see my midmorning snacks and dessert: burrito-"sushi" filled with homemade zucchini-salsa, seitan and avocado, two tangerines and sweet empanadas with pineapple filling.
So ... that's a lot of food. I'm not an ambitious person, but I always want to do things "right", so I might have overdone it a bit. At least today I will not have to buy a chocolate bar on my way home because I've run out of provisions!

Mexican Lunch

For this thematic lunch I made chili sin carne, quesadillas and mini tomatoes filled with guacamole.
The quesadillas are really easy to make, I learned it the other day on the internet: Place a tortilla in a hot pan without oil, sprinkle some grated cheese on it and put another tortilla on top. When the first tortilla starts to brown slightly,flip the whole thing and wait until the other side is slighty brown, too. Serve cut into quarters.

Mexican Rice and Corn Fritters

For this lunch I made the Tomato rice with peas from A vegan taste of Mexico, plus a couple of corn fritters. For second breakfast I had a delicious vegetarian Reuben sandwich with seitan and sauerkraut, accompanied by some raw vegetable sticks.

Seitan Taco with Spicy Potatoes

I think this taco was one of my favourite meals lately. I filled it with homemade courgette-salsa, avocado and fried seitan strips.
The potates are the Chilli Potatoes from A vegan taste of Mexico.
I brought pizza rolls as a snack. These are very easy to make, especially with storebought pizza dough. Just spread the dough, coat it with tomato purée and very finely chopped ingredients of your choice. You can add some grated cheese, if you eat it. Then carefully roll the dough up and cut it in slices, which you bake in the oven until they are golden. Ready!

Chilli-Tortilla and Spicy Corn

This day had two facets - spicy and fruity.
My second breakfast was a banana, for lunch I had a tortilla with chilli and spicy corn, the dessert was kiwi-pineapple-compote.
The spicy corn was very easy to make: Just fry some onion, chili peppers and garlic in oil, add canned corn and a bit of ketchup, mix well, ready.