Lots of lunch ideas

Mary Couillard is joining our email circle from Eddyville, Kentucky --- she is our 200th member! -- and Kentucky is our 30th state. She says, .... In hills of KY where I am it is hard to get healthy food. I like to make my own crackers and most other foods. Your recipes will be a great help!

I hope this means cracker recipes will be coming our way...

I certainly asked the right question last time when I wondered about lunch ideas! I heard from many of you and am happy to offer this cornucopia of ideas:

Susan in Rhode Island wrote --In response to your request for lunch ideas, I offer this sweet potato chowder recipe. I make it from time to time, freeze left overs, and we all really love it. If you or others try it, let me know what you think.
Sweet Potato Chowder

Maybe we need Mary's crackers to go with it....;-)

Glenn in Colorado says ---Here is a lunch/sandwich that we really like. Enjoy!!
Curried Better-than-Chicken Salad

Sounds delicious --- I hope whoever makes this first will send a photo!

Bev in California says ---- check out Prevent and Reverse Heart Disease by Caldwell Esselstyn. Lots of great ideas, but especially the idea of taking whatever leftovers you have and sticking them in a wrap, with a little hummus.??

Christel in Germany likes:
--pita-bread, toasted, filled with fresh veggie-slices ( cucumber, carrot, tomatoe, cabbage or romana-salad) and a plantbased sauce like simply soyjoghurt with a bit of salt, onion-and garlicpowder----- additionally falafel----leftovers from dinner
--homemade smoothies with fresh fruits and lettuce
--bread with avocado-slices, some pepper and salt
--bread with hummus
--bread with smoked tofu, tomatoe-and cucumberslices
--wrap filled with peanutbutter and one banana
--soups, if it has to be quick I use a package of frozen veggies and cook them in water with instant broth
--sweetpotatoe, microwaved, loaded with kidneybeans or hummus, fresh veggies and a plantbased sauce or mustard or soysauce----- Christel

Shana in Vermont starts --- prepping all the toppings for my salads early in the week and putting them in mason jars in the fridge. That way, I've got all the makings of a lovely salad any time. I usually keep mason jars filled with cubed sweet potatoes, cubed beets, peas, corn, chopped onion, homemade hummus, homemade sauerkraut, marinated and baked tofu pieces, and red lentil taco filling (red lentils cooked with taco seasoning until they're mushy). A few sprinkles of flax seeds, some chopped walnuts and a handful of raisins, and I've got a salad I can't wait to eat!

Betsy in California says--- I make a red lentil soup along with onions, garlic, carrots, celery, can of tomatoes, mix in some greens at the end. Oh, use vegetable broth or vegan bouillon for the liquid. This recipe can be tweaked in just about any way you want. Add, delete, etc. betsy

Hilary in Portland favors ---leftovers (in a wrap?) -----hot soup-----baked beans (can)---wrap w/ pickles lettuce hummus, beans or olives ----carrots and hummus, avocado toast ---peanut butter on apples, -----miso soup ----Mostly leftovers. I cook for leftovers.

Linda in Portland says ----I usually start with a cup of leftover soup. Split pea is our default soup. I love making soup, so there's a lot of variety. -----Then a really big veggie-bean bowl. This always has a lot of either kale or chard, some kind of beans, and whatever else is around. I use cup-size canning jars to store/thaw frozen veggies in the refrigerator, and usually have peas, green beans, and corn available. I might include red cabbage, carrots, red bell pepper, cubes of yam or butternut squash ---brown rice, millet, or quinoa (pre-cooked). I like to use a homemade nut-based dressing. ---I put the bowl in the microwave for 1-1/2 minutes or 2 minutes ---------I end the meal with a dish of fruit with soy yogurt, ground flax seed, and a sprinkle of chia seeds. -----When I'm away from home, for example, when demonstrating weaving at Art in the Pearl, I pack my lunch in canning jars and put them in a small cooler. Everything is so colorful and beautiful. I have had wonderful conversations with strangers who were attracted to my jars -- a great way to spread the joy of whole-food plant-based eating!

Cindy in Portland offered this idea ----GARBANZO BEANS ARE SO VERSATILE, YOU CAN MIX THEM WITH A SALAD, YOU CAN CRUSH THEM ,ADD SPICES, MAYO,PICKLES,DILL AND YOU HAVE A MIX READY FOR(tunafysh SANDWICHES! I always add a can with a noodle salad, or an appropriate soup!
Cindy<3

Sigrid in Portland also loves soups-----As far cooking goes, lots of soups! With whatever is at hand! I could live on soups...

Lots of lunch ideas but with common themes -- looks like many of us are reaching for soups or salads at lunch, or maybe a wrap or more complex bowl. Thanks, everyone, for all your ideas. I am inspired!

Susan in Portland recommends a documentary:
I’m just now watching a movie called "Food Choices" that can be streamed on line at http://www.foodchoicesmovie.com. The movie features Drs. MacDougall, Esselstyn, and Greger, and Pam Popper RD, with major speaking roles, in addition to many inspirational speakers, including Joe Cross, the guy who told his amazing story in the movie “Fat, Sick, and Nearly Dead,” vegan tri-athlete Rich Roll, and many vegan chefs. ----------
This is a beautifully produced and easy-to-digest documentary sales job on why to be vegan. It’s told from the point of view of a man trying to figure out whether a plant based diet really offers all the benefits he’s heard about. Of course, the answer is yes, and we can learn a lot as the movie teaches us why.

Benita in Hillsboro sent this link with a one-word message: Heartbreaking!
It's not about food, but does reflect our rising awareness of consciousness in our fellow species:
http://www.onegreenplanet.org/animalsandnature/the-sad-life-of-tilikum/

I'll end this unusually lengthy letter with a look at Hilary's new website, Better Eating for Life. I am honored that she added the article about our Portland potlucks to her blog. You could start here and then feel free to explore this colorful new website. Thanks, Hilary!
https://bettereatingforlife.com/mindful-cooking-and-veganism/