After dinner last night I sliced a carnival squash into wedges and steam-baked it in the oven (fill the bottom of the baking dish with water, cover with foil, and bake until the squash tender, about 30 minutes). I let it cool slightly, then put it away in the refrigerator. In the morning it only took a few moments to make a pretty squash arrangement in my To Go Ware container.I like plain squash and find it pleasantly sweet, but you could bake it with margarine and maple syrup and sprinkle with salt if you like.
In the middle of my squash is a smaller container of Lemon Rice and Peas, left over from earlier this week. I also packed a salad with Russian dressing, a pear, and two Fruit & Nut Bars. The bars make a perfect snack late in the afternoon.
My first week of work is over! I actually enjoy being back in an office environment, but I miss being able to shop and do errands during the day while everyone else is at work. I'm actually going to have to shop with the crowds this weekend -- shmoo and I will be getting ready for Christmas!
I work third shift and enjoy having the days to myself. But I am leaving my job soon and don't look forward to giving up my days doing the chores when most people are at work.
ReplyDeleteHope you have a great weekend getting ready for Christmas.
Out of curiosity, I notice you are packing in tiffins, not in the laptop lunch boxes. Is it because tiffins are just the epitome of cool (I have been hinting for my own for a year now...) or because they hold more food? I'm just curious. I do notice you pack a lot of raw veg and I have found myself that bento boxes don't quite hold as much raw veggies as I would like.
ReplyDeleteIt's a bit of both -- I love how cool they are and that they aren't plastic, but it's also because they hold more food. I find on a plant-based diet sometimes the bento serving sizes just aren't big enough for the salads I like to eat. :-)
ReplyDeleteDo you eat the squash peel/rind?
ReplyDeleteNo, I scoop the center out with a spoon and discard the rind.
ReplyDeleteI have never had carnival squash before, but I am a squash fan so I'm sure I'd love it!
ReplyDeleteWhat a nice meal. Love it.
ReplyDeletehttp://nuestracena-vegancuisine.blogspot.com
I'm so excited about seeing your "grown-up" lunches! I pack lunches for both myself and my husband every day. While he's happy to have pb&j five times a week (I know, not the healthiest lunch), I prefer something more exciting to look forward to for my 30 min lunch break.
ReplyDeleteI hope you are enjoying your new job!
Amazing blog!
ReplyDeleteWhat temperature did you steam-bake the squash at?
Thanks!
I don't remember, but I think it was 375.
ReplyDeleteSome of the veggies here I know better from Facebook's farmville then real life.
ReplyDeleteYour blog has so many wonderful ideas for meals - especially ones that can be made relatively quickly, which fits my constantly over-committed lifestyle. Just wanted to express my appreciation!
ReplyDeleteI am so happy to have found this blog! I am trying to transition to a vegan diet, and while breakfast and dinner are easy for me to think up yummy stuff with the help of the internet, I have been having a ton of trouble with portable stuff for lunch! I've ended up eating mostly raw fruit, veggies, and nuts. It's getting very boring. You bento lunches are going to be an awesome change! Thank you!
ReplyDeleteyour blog is awsome!
ReplyDeleteLove trying your ideas, all the time!
Check out mine
http://thatvegetarianchick.blogspot.com/
I am SO glad I found your blog! I'm veggie, but try to stay away from dairy and eggs as much as possible (eggs I eat once every 3-4 months or so; I don't drink milk or eat much dairy at all because, well, it hates me). I'm about to purchase a tiffin from to-go ware and can't wait to try some of the things you've pictured in a few of your lunches! out of curiosity, do you have the 2-tier or the 3-tier tiffin, and what would you recommend? Thanks so much!
ReplyDeleteThanks for the great recipe tips, Jennifer. Your posts help me with my vegan blog for South Koreans. In my country, veganism is quite a new concept, and only a few people are vegan for mostly health reasons. Though I have been a vegan for just eight months, veganism clearly makes my healthier than ever before. Since it is hard to get good vegan recipes in South Korea, I surf the international blogs to get some inspiration from experienced vegans. I think all the recipes in your blogs are simple and easy to mix with another recipe -- Carnival Squash is my favorite so far. As a student, a vegan and a blogger, I really enjoy your posts. Thank you!
ReplyDeleteThanks for the great recipe tips, Jennifer. Your posts help me with my vegan blog for South Koreans. In my country, veganism is quite a new concept, and only a few people are vegan for mostly health reasons. Though I have been a vegan for just eight months, veganism clearly makes my healthier than ever before. Since it is hard to get good vegan recipes in South Korea, I surf the international blogs to get some inspiration from experienced vegans. I think all the recipes in your blogs are simple and easy to mix with another recipe -- Carnival Squash is my favorite so far. As a student, a vegan and a blogger, I really enjoy your posts. Thank you!
ReplyDelete