welcome to week 2 of meatless mondays! i didn't hear back from too many people as to how it went, or if you tried it, but i did get a couple responses! so, i'm dying to know how it went if you tried it, and didn't report back! what did you eat? how did it make you feel?
so, i figured since i spelled out a bunch of breakfast options last time, i won't bother to list any this time. i think that even tho breakfast is an important meal of the day, most people are fairly in tune with what they like to do for their morning routine. i will just post some tasty new lunch possibilities that are probably better prepared on sunday night so they are ready to take to work for the following day or days. here goes....
veggie burger
basically, i'm just suggesting that you go buy some pre-made veggie burgers, and try that for lunch. it might be a better option if you don't work on a monday, or if you are at home for lunch, b/c a microwaved veggie burger is just not as good as a pan-fried or grilled or even baked veggie burger. but, sometimes, there's nothing i want more for lunch than a veggie burger with all my favorite toppings, some of which, i will list below:
• lettuce
• tomato
• cucumber
• pickles
• veganaise
• vegan slaw
• dijon mustard
• carmelized onions
• avocado/guacamole
the possibilities are endless!
as far as recommendations for veggie burger brands, i used to really like the morningstar farms grillers, i thought they were really good. there is egg in them, so i don't eat them anymore. also, for a twist, the trader joe's masala burgers are amazing! a little spicy, and a lot savory, they almost taste like a samosa!
chickpea broccoli casserole
this is one of the meals i suggest making on sunday night, so you can have it ready to go for monday morning, and it's really good either hot or cold, so it's a perfect lunch meal!
3 (15 oz.) cans chickpeas, rinsed and drained
1 large onion, quartered, and thinly sliced
3 large carrots, grated (or 2 cups of pre-shredded carrots)
1 head broccoli, cut into small florets (4 cups)
2 tablespoons thinly sliced chives
1/2 cup bread crumbs (preferably whole wheat)
3 tablespoons olive oil
1 cup vegetable broth
1 teaspoon salt
- preheat oven to 350º F
- in a large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. add the vegetables and mix well. add the bread crumbs and mix, then add the olive oil, and mix again. finally, add the vegetable broth and salt, and mix one last time.
- transfer all the ingredients to a 9" x 13" glass or ceramic casserole dish. press the mixture firmly into the casserole. cover with foil, and bake for 45 minutes. uncover and bake for 15 more minutes. serve it hot, or cold the next day!
sweet potato & broccoli salad with peanut dressing
this salad may sound strange, and it might look strange too, but don't be fooled! it is deceptively delicious! and a perfect take-along-to-work meal!
3 sweet potatoes, unpeeled
2 cups lightly steamed broccoli florets
2 celery ribs, cut into 1/4-inch slices
2 green onions, minced
2 tablespoons chopped fresh parsley
1/4 cup creamy peanut butter
1 teaspoon minced fresh ginger
1/4 cup grapeseed oil
1/4 cup fresh lemon juice
1/2 teaspoon sugar or honey
salt and freshly ground pepper
1/4 cup crushed unsalted roasted peanuts, for garnish
- in a large saucepan, bring the sweet potatoes and enough water to cover to boil over high heat. reduce heat to medium and simmer until tender, but still firm, about 30 minutes. drain and cool, then peel them and cut into 1/2-inch chunks and transfer to a large bowl. add the broccoli, celery, green onions, and parsley. set aside.
- in a small bowl, combine the peanut butter, ginger, oil, lemon juice, sugar or honey, and salt and pepper to taste. pour the dressing over the salad and toss gently to combine. garnish with peanuts.
well, there you have it. these 2 recipes are sure to be surprisingly tasty, and i bet that at least the potato salad will be a recipe you will want to keep and make for future picnics! enjoy!
peace, love & yum,
lisa
No comments:
Post a Comment