meatless monday #1 - lunch

so far, i've had a few people say, "oh, ok, well i can just have a salad for lunch." but, it doesn't have to be that way!  unless that's really what you want....  if you do choose to go the salad route for lunch, i would just advise to pile on all sorts of different veggies to get a nice variety, and make sure to add the beans to give you enough fuel to get thru the day!  i do love salads, but my problem is, if i just have a salad for lunch, i definitely get hungry before dinner, which makes me prone to snackin'.  

here are a couple lunch ideas that i think are tasty and easy.  i would really like to post some photos of the recipes i'm suggesting, but for this first time, i didn't plan ahead enough!  i will do my best to post photos to go along side my future recipe suggestions, and i'll use someone else's photo for my sandwich suggestion.  :)  thank you internets.  

this first recipe is an easy go-to recipe for me, b/c it's fast, yummy, and i just use whatever vegetables i happen to have on hand.  it can go on bread, in a wrap, or even just on a plate if you're watching your bread intake!

cucumber & hummus sandwich

serves 1

2 slices of whole grain bread (or one whole wheat 10" tortilla)

dijon mustard

lettuce

1/2 cup your favorite hummus  

thinly sliced cucumbers  

sliced tomato

1 tsp. balsamic vinegar

*other possible veggies to include:

     - shredded carrots

     - sprouts

     - thinly sliced celery

     - spinach

* trader joe's makes some great hummus flavors if you have one nearby!  the jalapeno cilantro one is probably my favorite.  if people are hummus-shy, there is a tomato basil hummus that is really good, and the store favorite is definitely the mediterranean!  but, there are plenty of good options in regular grocery stores these days too, like athenos or tribe.

- spread both slices of bread with the dijon mustard.  place the lettuce on one side, and spread the hummus on top.  (that will help keep the bread from getting soggy if you take it to work).  place your veggies of choice on top of the lettuce, sprinkle with the balsamic vinegar, and place the other slice on top.  cut in half, and voila!  lunch is served.  

- obviously, if you choose to make a wrap, just spread it all in the wrap, roll up, and enjoy!  if you decide to make a hummus and veggie plate, what i'll do is put the hummus in a tiny container, and the veggies in a larger one, and then just start dipping!  

on the side

if you need a little somethin' extra to help fill you up, which i usually do, i'll either have some pita chips along side, to dip in some extra hummus, or i'll get some tortilla chips with salsa.  seriously.  chips and salsa are one of my downfalls.  i can't keep it in the house all the time, or i will eat waaaay too much.  

potato & white bean salad with roasted red pepper

4 servings

1 1/2 lbs small, white potatoes, unpeeled

1 med. red bell pepper  (or 3/4 cup jarred roasted red pepper, cut into thin, 1" strips)

1 15 oz. can  cannellini beans, or other white beans, drained and rinsed

3 green onions, minced

1 tablespoon capers

1/3 cup olive oil

3 tablespoons white wine vinegar

1 teaspoon dijon mustard

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

- in a large pot of boiling, salted water, cook the potatoes until tender, about 30 minutes.  drain well, and set aside to cool.

*if roasting your own pepper, do as follows, but if using jarred roasted red peppers, skip ahead to the next step.  

- roast the bell pepper over an open flame, or under the broiler until charred and blackened on all sides.  place the pepper inside a paper bag for 10 minutes.  peel, halve, and seed the pepper, scraping off any charred black bits.  cut into thin 1" strips and set aside.

- when the potatoes are cool, cut into 1" chunks.  transfer to a large bowl.  add the roasted peppers along with the beans, green onions, and capers and toss gently to combine.

- in a small bowl, combine the oil, vinegar, mustard, salt, and black pepper, and stir to blend.  add the dressing to the potato salad, and mix gently to combine.  taste, adjust seasonings if necessary, and serve.  

*this salad is great as an accompaniment or on its own, if you would rather have this than a sandwich.  i made it for some non-veg friends, and they thought it was great!  it would be best made ahead the night before, and then refrigerated overnight to let the flavors blend. 

so that's that.  my lunch recipes for the first meatless monday.  hopefully you'll try something new, or even if you don't, at least you have some new options!  

peace, love & yum,

lisa