Canneloni and a Sandwich

For this lunch I tried something new, a vegan recipe for canneloni with a vegetable filling.
I also brought a cereal bar, bread with tomato paste and avocado plus some raw kohlrabi. I just love kohlrabi and was so happy to find some at an Indian (Pakistani?) shop. They also had a lot of other strange-looking fruit and vegetable, I suppose I will buy something new next time, it's always nice to broaden one's horizens.

Soup and Tomato Rolls

I finally had time to make a bigger lunch again. Here we have a millet soup accompanied by homemade tomato rolls. I just used my usual recipe for wholemeal rolls, but used a little less water, instead I added tomato paste and also some chopped dried tomatoes and dried fried onions. They turned out delicious, although the taste of the onion was more dominant than the tomato flavour.
As a snack I brought oven champignons with a filling based on bread and some raw vegetables.

Rice and Raw Vegetables

I had a gestalt-workshop last Saturday and had to prepare my food for the day fast. Fortunately I still found a container with stirfry-rice in the freezer, which I accompanied by raw vegetables, a pretzel and a banana.

White lunch

I suppose this could be considered a thematic lunch, as this day everything I brought was white/whitish.
My main dish was a pasta salad that brings lots of childhood memories. My parents and I  don't have the same taste when it comes to food, but this is one of my mother's recipes that I make regularly.
It couldn't be easier, just mix cooked and cooled pasta with mayonnaise, cooked peas and pieces of tangerine. Salt and pepper, ready! Whereas usually it's recommendable to use fresh vegetables and fruit, this salad is best made with both peas and tangerines from the can. I find it quite retro. Or is it vintage, if my mother has been making it regularly since the seventies? ;-)
My second breakfast were sandwich bread rolls with cheese, mustard and gherkins, accompanied by raw cauliflower.

Spinach Pie

The other day I saw a picture of a spinach pie with a potatoe crust on Pinterest. It didn't come with a recipe, as it seemed to be a photo of a dish in a restaurant, so I improvised my own: I precooked the potatoes, sauteed the spinach with an onion and garlic and mixed it with silken tofu, adding a touch of feta cheese. It did not look as perfect as the one on Pinterest, but I was quite proud of it though, and it tasted really nice. I just ate a handful of radishes with it.
For my midmorning snack I brought a container of oat flakes which I ate with the soy milk I keep at the fridge in the office.

Couscous with Spicy Lentils

For this lunch I made couscous and a spicy, Indian-inspired lentil sauce. As snacks I brought along raw cauliflower and two seitan sausages. Both delicious!

Tomato Soup and Leek Pastries

For this lunch I brought a Mediterranean tomato soup that was absolutely delicious. I think the crucial ingredient was the spoonful of tomato purée, I really have to remember to add it in all my tomato dishes, it's just adds a much more intense flavour.
As midmorning snack and side dish I brought some vegetable pastries, which are becoming a real staple for me. This time they had a leek filling.
I also brought some radishes and a homemade "chocolate coin".

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.

Pasta with Spinach

For this day I brought along a toasted sandwich with homemade vegan lentil spread and caramelized onions plus some radishes.
For lunch I had pasta fried with garlic and spinach. I wasn't very happy with my choice - I had used wholegrain pasta and no matter how often I try it, I just don't like the texture. So back to normal pasta it is.
The vegetable side is carrot kinpira, an easy and fast dish that's also great for the poor little leftover carrot in your fridge.
Here you can find an example for a kinpira recipe:
http://justbento.com/handbook/recipes-side-dishes-and-space-fillers/easy-sugarfree-carrot-kinpira

Bulgur and Mediterranean Pastries

This is a lunch from November 2013.

The main dish was bulgur with vegetables and a bit of feta cheese (which can be easily left out by vegans). I also made pastries with a Mediterranean vegetable-filling.

For second breakfast I ate one of the pastries and a small box of raw kohlrabi sticks.

I also brought a muesli bar as an afternoon snack.