SNOW DAY!!!!!!!!!!!!!

Two years in a row now- yay! Luckily my school called the snow day yesterday before I left, so I went to Whole Foods to stock up.

Apple cinnamon oatmeal for breakfast with brown sugar, raisins and pecans... Made from scratch of course, I don't do the whole instant oatmeal thing.

Black bean "quesadillas" (sans cheese, of course) with homemade refried black beans, avocado with lemon juice and toffuti sour cream for lunch...

Dinner... who knows?! I am busy concentrating on hoping we have another snow day tomorrow (highly doubtful)! :-)

In With the New

I am drawn to the complicated. Ask anyone who knows me well, and they will surely agree. Guess what? New year, new me. Newly veganized, for one, (and finally so, I'm sure Lindsey will say!), and secondly, I've had enough of complications. One of the biggest challenges of any lifestyle change is figuring out how to simplify it enough to incorporate it into your everyday routine. I am on a mission to find meals to make that require no more then five ingredients, and that can be prepared in almost as little time as the convinience food I rely on. (Luna bar, anyone?). It is a subtle shift, but making meals is an integral part of being well, so for me the shift is an important one. These fajitas were my dinner tonight, and my lunch tomorrow. They also feature seitan, our blog's favorite protein source. Enjoy!

Fajitas
-1 package of chicken-style seitan
-1 large green pepper, cut as you like
-salsa (I am partial to Newman's Own Mild)
-whole wheat fajita wraps

Heat a large skillet, and cook seitan until browned and thoroughly warmed. Add the green pepper when the seitan is almost done cooking (it is easy to tell, but a good rule of thumb is when nearly half the seitan is browned on the exterior), and stir-fry until browned.
If you would like, heat the fajita wraps in the oven, and then assemble as desired. Top with salsa.
There are many other fajita toppings that you can think of adding, so be as creative as you like! Or, keep things as simple as you want to. It might do you some good.

Vegan MoFo Day5: The Art of the Non-Soggy Sandwich

OK, I am veering from my cookbook plan today... I am super tired. But, I did throw together a mock tuna fish sandwich for lunch tomorrow, using my own recipe I made up in my head. Basically I used what I had on hand- I mashed up half a can of chickpeas, threw in a tablespoon-ish of Vegenaise, teaspoon-ish of dijon mustard, a small spoonful of relish, and a few dashes of kelp powder.


But the point is not how I make a mock tuna fish sandwich. The point is how I pack it. Nothing gets me through a crazy morning at work more than knowing I have a yummy filling lunch waiting in my bag. Nothing is more disappointing than opening up my lunch and discovering the sandwich I lovingly packed has become a soggy mess. Ick.

Time and experience has taught me the best way to pack a sandwich for lunch that includes a filling like mock tuna or egg salad is to pack each part individually. Wrap the bread in foil (you can pre-toast it, or toast it at work if that is an option), and put everything else in a Tupperware container. Assemble at work. It may seem like a lot of tedious effort, but it's worth it!

Martha!!!!!

This list is pretty heavy on the meat options (ick!), but has some good ideas for yummy vegan lunches to pack as well. She's done it again!!!

Martha's Ideas for Brown Bag Lunches