So, I'm looking to be a healthier vegetarian. Meaning, relying less on processed "fake" meat. What are some of your favorite brown bag lunches? I'm a huge fan of sandwiches.
I'll start off by sharing my favorite right now:
Two slices of rye bread (toasted or not)
fresh spinach leaves
a smear of hummus
slice of provolone (of coures, optional for my vegan friends)
some roasted garlic
sprinkle of fresh black pepper & sea salt
I love sandwiches, too, but find them hard to make to take to work with me. They're not as fast to grab and go as some other types of lunches, so usually don't make them. I tend to make one-pot dishes, divide them up, and grab 1 container a day. But when I do make sandwiches, they usually follow the "Subway" style of sliced green peppers, olives, spinach, Vegenaise, hot pepper flakes or sauce or sport peppers, tomatoes, onions, cucumbers, veggie patty.
Thats a good idea too. Actually, something that my brother highly recommended I start doing is making Saturday or Sunday a cooking day. He eats mostly everything scratch made, and then they freeze a week's worth of meals and add salads and the such fresh the day they pull the main course out. This way they're eating whole, fresh, homemade meals that are quick. I just need to be better disciplined to do this. :P
I might try making something things just for lunch and freezing them, this sounds like an excellent idea.
I do the leftover thing, too, but I'm a wrap and spread, lady, mostly...I make hummus or baba ganoush at the beginning of the week, chop a bunch of veggies and use them through out the week, and then every morning i just grab a pita, throw on the spread and pick my veggies of choice...
cucumbers, carrots, peppers, tomato, and spinach are my regulars...oh, and avocado, but that's not as awesome with baba ganoush.
i also make grown-up p.b. and j a lot. i use sunflower seed nut butter and homemade preserves. sO good. oh, and i make chick-pea salad sandwiches occasionally, which aren't for everyone...some people think they're gross..
1 large eggplant (about 1 pound)
1 or 2 cloves garlic, minced
1/8 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 1/2 tablespoons tahini
juice from one lemon
1/4 teaspoon cayenne pepper
preheat the oven to 400 F.
slice eggplant in half, brush inside lightly with olive oil, place on cookie sheet face down(skin up),
bake for 45 minutes to an hour, when the outside has collapsed.
scoop insides into food processor. Add garlic, salt, parsley, tahini, lemon juice, cayenne, and cumin. Blend til smooth.
If you like, add a bit of olive oil and freshly ground pepper to the top after you put it in a bowl.
The Baba Ganoush keeps nicely in the fridge for up to 4 days if sealed in a container...it may make it longer, but mine's always gone before then.
chick-pea salad is easy...can of chickpeas, drained, 1/4 cup Veganaise, diced dill pickles, diced celery
mix it, and put it on your favorite bread...it's great on whole wheat toast with romaine lettuce and tomato
There is a book called, "Vegan Lunch Box" by Jennifer McCann that is good. The lunches are geared towards kids, but as I consider myself a big kid, they suit me just fine. I was able to check the book out at the local library.
I'm all about lettuce wraps and spring rolls romaine lettuce or a rice wrapper stuffed with avocado, carrots, bell pepper sprouts, or whatever veggies I have. Right now I'm addicted to "Drew's Lemon Goddess" dressing or dipping them in rice wine vinegar with hot peppers and cilantro and lime juice.
I love making huge batches of soup at a time and then I'll just freeze it in portions :) But because I usually don't eat lunch at school (it's only from 8m to 1.20pm), I often make a sandwich, pancakes or waffles and of course fresh fruit or vegetables that I cut up. Try making a pancake, spreading jam or chocolate cream on it and making it into a role! Yummy and practical.
(Although I'm not vegan yet, most of my food is. Vegan pancakes are so great!)