I’ve never been a big chili person at all, but my recent love affair with the slow cooker made me more adventurous.
There was no big secret to this recipe. I bought a variety of beans (black, kidney, garbanzo, white, and lima), added some carrots, celery, diced tomatoes, vegetable broth, and spices and cooked it all over night. It was actually really good, especially when served with some fresh cilantro. My favorite were the lima beans.
Good to know that I can make meat-less chili with almost no effort and eat the leftovers for several days!
Quinoa and Couscous are currently tied for my favorite grains, and they recently made bases for two veggie-packed lunches.
Couscous with roasted pumpkin, zucchini, roasted pine nuts, and olive oil. Easy, filling, vegan and nutritious.
Quinoa Quiche. This had quinoa, eggs, green peppers, tomato, and a cheesy sauce based on nutritional yeast. If I re-make this, I’m going to go with spinach instead of green peppers – I was just out at the time.
I like eating grains for lunch if I’m going to exercise after work, which has been the case pretty much every day recently. Six days of exercising in a row gets pretty exhausting, so the least I can do is feed myself a filling lunch.
What do you know? It’s crock pot time!
When I planned my meals for the week, I knew I would have a lot of leftover veggies, so I knew a lentil stew would be the perfect way not to let it go to waste….
So, all I did was put lentils in the crock pot with some vegetable broth, added two left-over vegan sausages, carrots, celery, and green peppers, plus some spices, and let it do its thing overnight.
The result: a delicious hearty stew that lasted us for days. During stormy and chilly fall days, this is pretty close to the ideal office lunch. Leftovers made from leftovers — winning.
Ohhhh my. Talk about a perfect vegan comfort meal. Potato and pumpkin quesadillas!
So basically, this is the easiest recipe ever. Just mix hot brown rice, spinach, and potatoes together in a bowl based on the proportions you like, add spices, and place it on a tortilla while it’s heating up in a frying pan. Then add a second tortilla on top, flip the quesadilla, and cook it on that side. Each side should heat up for about three minutes.
After my first quesadilla, I remembered a half-used can of pumpkin I still had in the fridge and decided to mix it in to the filling. Yum!
I also realized I should use plain Greek yogurt as a sour cream substitute. So goodbye “vegan,” hello dairy.
This wasn’t even all of it. I made three quesadillas total, and we ate about half of the slices right then. The rest lasted for snacks through the next two days. Victory!
Remember the other day when I decided to put butternut squash and almond milk in the slow cooker?
I just had to take a moment out of this pretty slow workday to tell you how amazingly delicious the result is (although it doesn’t look the part)
This is one of my favorite vegan dishes I’ve ever made. It’s a nutty and cheesy pasta bake that is perfect for a cold day and lunch at the office (although I fully plan to dig in again for dinner as well).
“Cheesy” Butternut Squash Pasta
1 butternut squash, peeled and cubed
2 cups almond milk
1/2 cup almond flower
1 can chickpeas
1.5 cups wholewheat pasta of any kind
Put the cubed squash and the almond milk in the slow cooker for four hours. I did this on Tuesday night and then stored the cooked mix in the fridge to be continued the next night. When you’re ready to continue, put the mix back in the slow cooker, adding the chickpeas, almond flour, salt, and pasta. Let this cook for at least two more hours. The alternative would be to do the second part in the oven by using a casserole dish, which would take less time.
Omg. This is so, so good. The squash and almond milk and flour make for an amazing cheese and nuts flavor, and the pasta absorbed so much flavor in the slow cooker. I am at my desk now, full and happy.
My fitness plan is going well, by the way. I ran 3 miles on Tuesday night. Last night, Dave and I were going to go to Kinetik for a fitness class, but then his class ended late, so we switched out yesterday’s plan with today’s. We both went for a run, but Dave was crazy enough to do it outside in 35 degree weather, while I stuck to the treadmill. Tonight is fitness class time, and I am pretty sure this lunch just gave me tons of energy for it!
Stuffed vegan peppers were one of my prepped meals this week. Well, actually, they made for several prepped meals, both for lunch and dinner.
They keep well in a tupperware container im the fridge and are delicious hot or cold. The quinoa and black beans are a powerful protein combo that fills me up, and the cilantro and spices make for a satisfying to-go meal. Perfect for a busy lifestyle.
You can get creative with stuffed peppers and pretty much load them with whatever you want/have on hand.
My meal prep marathon on Sunday has seriously made my week so much easier. There is so much going on at work that I’m just beat when I get home. Tonight, I plan to refresh myself with an easy run around the neighborhood, eat a quick, prepped, nutritious dinner, and curl up on the couch with a book. Happy Hump Day!
I wasn’t sure how this recipe would turn out because it calls for parmesan cheese and I used Daiya Cheeze. Not that this made it a vegan dish, it was just what I had.
Non-vegan ingredients were heavy whipping cream and whole milk, which I still had left over from Sunday’s Turkish dinner extravaganza.
I mixed the cream and milk with nutmeg, salt, and pepper. I love nutmeg. When I went to college in Germany, I always made mashed potatoes from scratch with tons of nutmeg. Yum.
Turns out, the nutmeg was a hero in this one also, and the Daiya Cheeze and dairy products were totally compatible. It was absolutely delicious and I was only sad that I had to stick to a small portion because of the heavy ingredients.
More for lunch tomorrow!