Lunch Time!

I'll go ahead and make another post, since I'm sure Sarah will be thrilled to see the corn chowder pushed off the bottom of the page. Here are a couple of things I've made for lunch this week. The first is hummus, which I ended up making with no oil or lemon juice. So, just chickpeas, tahini, cumin, and garlic. Loads of garlic. I finished off the rest of it in class last night and felt inhibited about talking to anyone afterwards. The salad has cabbage, sugar snap peas, grape tomatoes, green leaf lettuce, and I think some baby carrots with a honey mustard vinaigrette.

The second one is my lunch from today. On New Year's Day, my mom had me run by the store and get some cabbage since she's super traditional and insists on black eyed peas and cabbage for good luck. I was going to skip out this year but she sent me an email saying she'd already made vegan black eyed peas and rice with vegetable broth. How adorable. I couldn't say no. When I got to the store, cabbage was on sale for 25 cents a pound, so I bought two heads thinking I'd just nosh on them for a while. I'm totally in love with this vegetable now. Not only is it in the salad pictured above, I've also started making this stir fry every other day. It's cabbage, soy beans, and a little rice. The sauce is a rough approximation of the one from Veganomicon that accompanies the butternut squash spring rolls, using rice vinegar, soy sauce, sugar (I use splenda), sesame oil, sriracha, and some ginger.