Rice with Vegetables, Lentils and Hummus Rolls

For this lunch I made a colourful rice with fried vegetables and accompanied it by a fruity lentil dish. My midmorning snack were carrot rolls filled with hummus. I wasn't to keen on the rolls because I had to precook the carrots to be able to bend them, and I don't really like the sweetish taste of cooked carrots, unless they are nicely seasoned or combined with something a bit stronger.
Today everything was vegan.

Barley Soup and Fruit Salad with Couscous

For this lunch I made a big portion of soup with pearl barley and lots of winter vegetables.
I had a fruit salad with couscous as dessert.
My midmorning snack was a baguette with kohlrabi carpaccio.

Rice and Salad

For this lunch I brought a spicy rice dish with TVP and peas.
As it seemed a bit pale, I added a colourful salad made of tomatoes, carrots and corn.
As a snack I prepared a sandwich with homemade potato spread and little skewers with grapes, walnuts, dates and smoked tofu.
Today everything was vegan.

Another Asian Lunch

Today I had fried rice with vegetables and omelet plus mixed vegetables fried with garlic and almond slices. For second breakfast I brought little vegan potato snacks that I had baked in the oven, with a bit of ketchup. Yummy!

Curried Aubergine

I'm more or less into two weeks' worth of photos for this blog, and I'm already running out of ideas for new midmorning snacks. Sigh. So today I brought a very unhealthy piece of milk chocolate.
The recipe for the main dish comes from Majzlik's A vegan taste of East Africa, it's the Curried aubergine with kidney beans. I combined it with bulgur and caramelized mini onions.

Sweet pepper and corn stew

For this lunch I made three different recipes that were new to me - maybe not the best idea, but it turned out quite okay.
I wasn't keen on the wintery salad with sauerkraut and beetroot, but I loved the sweet pepper and corn stew from the book A vegan taste of East Africa. Okay, the original is probably not served with pasta, but for me the combination was perfect.
I also loved my dessert, a crunchy chocolate snack based on krispbread.
For my midmorning break I had little carrot-pumpkin-patties.
Apart from the milkchocolate dessert, today everything was vegan.

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

Vegan Bean Soup with Sesame-Cucumber Sandwich

On this day in November I brought sweet couscous for second breakfast in the office.
It's very easy to make: I added not only some hot water, but also a bit of orange juice and orange slices, sugar, cinnamon, sliced almonds and a tablespoon of margarine to the couscous. Delicious.
For my (completely vegan) lunch I had bean soup with a sandwich.
The simple recipe for the bean soup is from my mother: Boil diced potatoes in vegetable stock, then add canned beans of your choice (I had green, red and white beans), add salt and pepper to taste, ready.  I also added two sliced soy sausages to make it more hearty. This soup tastes even better after a day or two.
I used the delicious bread that I brought back after visiting my parents in Germany to make a sandwich with sesame spread and cucumber slices.