Polenta and Pumpkin Goulash

 For this lunch I brought polenta with pumpkin goulash, I still had to urgently use a piece of pumpkin and found this recipe on the internet.
I also brought a little container for a mushroom-tofu filling for my second breakfast - I bought rolls a the bakery before I went to the office.
As an afternoon snack I brought these incredible healty-looking cookies and some early cherries my mother-in-law gave me.

Mittwochsbox 9th of April 2014 - French Toast (and Pumpkin Gnocchi)

Today I'm participating again in the Wednesday blog-event by Mone from http://leckerbox.com/
This week's theme is breakfast, or more precisely a breakfast for celebrating the Easter days. I have to admit that I don't do anything related to religion on Easter, but I just love breakfasts in any form, so I still wanted to participate.
I made French toast, which interestingly is called "Arme Ritter" ("Poor knights") in German.
I wasn't familiar with this dish in my childhood and first heard of it when I watched the beautiful film "Kramer vs. Kramer" which I highly recommend to everybody, and in which father and son bond over preparing breakfast together (among other things).
French toast is usually made with eggs, but I substituted them by a mixture of ground hazelnuts and soy milk, an idea based on a vegan French Toast recipe from the wonderful German website
http://www.regenbogenkombuese.de/
I also prefer my French toast with salt and pepper instead of the sweet version.
And of course I also had lunch this day, this time there were homemade pumpkin gnocchi with blue cheese-sauce and a tomato salad.

Soup and Quiche

This was a big lunch and very yummy, I had pumpkin soup and a little leek quiche. My second breakfast was a simple sandwich with cheese, accompanied by yellow cherry tomatoes.

Soup and Pretzel

For this lunch I brought a tomato soup with pumpkin, white beans and little dumplings. I accompanied it with a pretzel - a convenience product that I just put in the oven in the morning. My snack were little skewers with mandarines and pieces of fennel, marinated in a ginger-vinaigrettte.

Fried Vegetables and Waffles

For this day I brought fried vegetables that I ate with white (soy) yogurt as a sauce. I wanted something a bit more juicy for a side dish, so I improvised a spicy puree with tomatoes, corn and pumpkin.
I'm quite proud of my snack, because this is the first time that I managed to make waffles without an egg (substituting it with soy flour), they usually fall apart when I try to take them out of the waffle maker. I read that you should allow the dough some time to rest so the gluten of the flour can develop and make the mix sticky enough. It seems to work!

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.