Happy World Vegan Day and welcome to Vegan MoFo 2016!
I'm going to be posting some snapshots from my everyday vegan life, so lets start with some lunches I brought to work recently;
Salad: Chickpea egg-fried veg (stir-fry vegetables in a chickpea flour batter), avocado, tomato, houmous, spinach, lambs lettuce. Fruit: blueberries, raspberries, orange segments. Nuts: fruit and nuts mix with chilli flakes from Holland & Barret. Cocoa-orange nakd bar.
Salad: Quorn vegan fillet, houmous, avocado, tomato, spinach, lambs lettuce, chilli and lime sunflower seeds from Holland & Barrett. Chopped apple. Not pictured: nuts and a nakd bar.
Salad: Cannellini beans, chopped pickle, Vegenaise, spinach, lambs lettuce, avocado, tomato. Fruit: Grapes, strawberries, raspberries. Rhubarb and custard nakd bar.
I've definitely been on fridge salad kick, ie put whatever is leftover in the fridge on a salad! I also love to put chopped up veggie burgers and/or leftover roasted vegetables on my fridge salads. The only rule in that they need to be substantial!
Substantial is a good rule for salads, and yours look fantastic! I usually make soups for packed lunch, but on the rare occasions that I make salads I really love them.
ReplyDeleteI love those Nakd bars! They're the perfect size for a snack. Cocoa Orange is my fave. Also, your salads look fantastic. I really ought to vary my salad filling up a little more.
ReplyDeleteThanks guys! The salads were pretty great, today I had one with a spicy bean burger! I spend waaaay too much money on Nakd bars, I have a post ready to go for MoFo on my love of snack bars! :)
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