All posts filed under: Lunch

VeganMoFo Day 2–Down with OPC (Other People’s Cooking)

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Yeah, you know me. Some days just get away from me. Today was a couple a ticks above the usual level of dukkha. It was an instant oatmeal in a paper cup at work kind of day. By lunchtime, I was in need of some Southern comfort. In my case, that translates into the #8 at Banh’s Cuisine, a veritable institution in our fair city. Don’t bother Googling their website–they don’t have one. What they do have is a devoted local following that packs the tiny joint, particularly on Wednesdays and Saturdays when they feature Vietnamese specials. Banh’s has always taken good care of their veg customers, with regular specials like the beloved #8–Black Bean Tofu with sticky rice, broccoli, and baby bok choy–Banh Mi sandwiches with tofu and eggplant, Vegetable Wonton Noodle Soup, Ginger Tofu (my favorite), and salad rolls. As with Wednesday’s lunch, dinner was courtesy of other people’s cooking. Yesterday I bought these lovely sweet potato “steaks” and garlicky mustard greens for lunch at Whole Foods, but hadn’t gotten around to eating them …

Weekend Loafing: Warming Up with Happy Herbivore’s Hippie Loaf

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The autumn equinox is nigh and the weather here is warm and golden, perfect for woodland hikes and cozy suppers. I spent much of yesterday outdoors with my dog and haven’t gotten around to doing much cooking or planning for this week’s meals, which mostly likely will include cool-weather fare such as chili and lentil sloppy joes. So today I’ll report on one of last week’s entrees, Happy Herbivore’s Hippie Loaf. This dish is a hearty and flavorful gluten-free mix of black beans, quinoa, and vegetables. Knowing the loaf would require at least 45 minutes in the oven, I prepared it late Sunday afternoon, anticipating a day or two of leftovers. My husband and I really enjoyed it (my kid was, as with most vegetable-rich dishes, meh about it), so we dispatched it handily in two dinners. I confess, I love anything (vegan) in a loaf pan. The pan itself is the epitome of elegant simplicity. From pumpkin bread to vegan meatloaf, that congealed cuboid melange of flavors, turned out neatly onto a cute serving platter, …

Muffin Topper: Celeriffic Chickpea Salad with Cranberries

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This week I begin a new job that has everything going for it, including great colleagues, beautiful setting, and a spacious yet cozy office. The one major adjustment I have to make is planning to pack a lunch. At my previous job, I could walk to any number of eateries, including the cafe at the local Whole Foods. Although I aspired to bring my lunch on a regular basis, I knew I never really had to. So this week I’m getting my act together. A couple of weeks ago, I had hankering for a vegan version of egg salad, which is odd, because I never really ate egg salad before I became vegan, and it wasn’t something my mother made often when I was a kid. She did make a very mustardy macaroni salad, though, which I think of as quintessentially Midwestern, and sometimes I mimic her recipe with my own veganized version, using lots of dill relish, yellow mustard, and vegan mayonnaise. I usually buy Nasoya’s light mayo, but used Just Mayo for the first time …