Vegan Lunches Thursday & Friday

For the rest of vegan lunch week (for my carnivorous counterpart) I admit I got kind of lazy. And I also  apologize for the crappy phone pictures.

Thursday I made an almond butter and organic strawberry preserves sandwich. I hate peanut butter and jelly sandwiches, but I actually like this one (possibly because of my love affair with almond butter). I seriously can go through a jar of almond butter a week, but at 16g fat per serving, and at $10 a jar, that’s not exactly good for my wallet or my waist.

I threw in some baby carrots and some more jalapeno tortilla chips on the side.

Almond butter and strawberry preserves sandwich

QOTD: “Accept responsibility for your life. Know that it is you who will get you where you want to go, no one else.” – Les Brown

I could eat a whole jar in one sitting

Friday I packed some leftover pasta salad and these deliciously sweet strawberries. Apparently that wasn’t enough of a lunch because the dude also made himself a ham and cheese sandwich. But I’m okay with that, he was satisfied 4 out of 5 days and that ain’t bad!

Organic CSA good
Organic CSA Strawberries…so good

QOTD: “Challenges are what make life interesting and overcoming them is what makes life meaningful.” – Joshua J. Marine

Fried Tofu Skins and Wednesday’s Vegan Lunch

I love tofu skin sushi (inarizushi). I had it first in Japan, not really knowing what it was, but it quickly became my favorite. I can never seem to order it at sushi places because usually all they have is just a tofu roll =(, but sometimes they have them at buffets =). Since I’m not the biggest buffet attendee, I decided to try to make them myself. I definitely didn’t do them perfectly, because apparently there is an art to getting the perfect air pocket, but mine did come out pretty darn tasty.

Basically, I cut the tofu into rectangles, blanched them, and then fried them twice. I cut a little slit and then stuffed with sushi rice. I used a little soy and agave as the sweet sauce.

I also marinated mushrooms in garlic, olive oil, and soy sauce to put in veggie sushi rolls.

To go with the sushi I made Carrot and Pepper Orange Confetti. I sauteed the diced carrots and bell peppers and then boiled them in orange juice and water. All cooked with a serrano pepper for a little bit of spice.

I made extra to pack for Wednesday’s lunch!

QOTD: “It is the working man who is the happy man. It is the idle man who is the miserable man.” Benjamin Franklin 











A Week of Vegan Lunches: Tuesday

Day 2 of vegan brown bag lunch for a sandwich loving carnivore.

Santa Fe Chick'n Salad, Tortilla Chips, and Grapes


  • Santa Fe Chick’n Salad with non-dairy Ranch dressing
  • Red Hot Mojo Tortilla Chips
  • Grapes


QOTD: “You don’t develop courage by being happy in your relationships everyday. You develop it by surviving difficult times and challenging adversity.” –Epicurus