One of my goals for VeganMoFo was to pack more interesting lunches for myself, so here’s a picture of what I had yesterday:
From left to right: lettuce with chopped apple and green olives, thinly sliced carrots with slivered almonds and parsley, three stuffed vine leaves (from a can), grapes, sundried tomatoes, avocado. Everything got mixed up a bit after I carried the box around in my bag for a while, so next time I’d like to try to pack all the components even more tightly, but this made for a tasty salad lunch!
This morning, I made a recipe I’d wanted to try for a while: the Fennel, Orange, and Black Olive Salad from The Mediterranean Vegan Kitchen. I used only half a fennel bulb for a smaller portion of salad and used mandarin oranges because those were the only kind I had. It was very simple and pretty good! I love fennel but I’d never had it raw like this. I took most of my salad with me in my lunch box today:
Along with the salad, I brought a sandwich of whole wheat bread with an Alpro apple filet and ketchup. I usually prefer to eat the Alpro burgers when they’re still warm, but I needed something to pack in my lunch box and I had one leftover apple filet left that had to be eaten. It was still pretty tasty, but I probably wouldn’t make it like this again. I put some lettuce in the middle of the box (under the grapes), because I hoped that would prevent the dressing in the salad from leaking into the bread, but I still ended up with a soggy-edged sandwich. Oh well, this wasn’t too bad for a quickly packed meal!