Pizza Bagel

Do I really need to tell you how to put this together? It's the easiest lunch ever, and one of the yummiest, I think!

A couple notes:

I used mozzarella flavored Daiya "cheese," this is my new favorite vegan cheese.

I toasted the bagel before putting on the toppings, then baked it at 350 degrees until the cheese melted (about 7 min). This way, the bagel wasn't soggy.

I ate it with "Sweet Spinach Salad" (separate post) for a somewhat healthier meal.

Sweet Spinach Salad

For this salad, which takes about 5 minutes to prepare, I used:

About 2 cups baby spinach

1 apple, sliced

About 1/3 cup sweetened dried cranberries

Cardini's Pear vinaigrette dressing

You can also add 1/4 cup candied walnuts - I just didn't happen to have any that day.

I had it for lunch with a pizza bagel. Delicious!

Quinoa Mango Salad

This is one of my absolute favorite recipes from "Veganomicon," modified slightly. I make this quite frequently; this time it was because I happened to see a big pile of nice ripe mangos when I went to the grocery store. Since it's served cold and it keeps well for a few days, I make the whole batch (about 4 servings) and eat it for lunch throughout the week. It takes about 20 min to prepare, not including time to chill.

1 cup uncooked quinoa

2 cups water

1 mango, peeled and diced

1 red bell pepper, diced finely

3/4 cup chopped scallions

2 Tbs red wine vinegar

2 Tbs olive oil

1 (15 oz) can black beans, drained and rinced

1. Cook quinoa and allow to cool.

2. Mix all other ingredients together in a large bowl or tupperware. Add cooked quinoa and stir everything to combine.

Sweet and Sour Tofu

This was just so delicious, I had to add it here even though it's a bit complicated. The recipe is modified from "Vegan Yum Yum," partly for taste and partly to make it easier. It wasn't particularly time-consuming - maybe 35 minutes start to finish - but you are busy for the entire 35 minutes. It made 4 servings.

Also note that this doesn't work great as leftovers. I ate it as leftovers, and it certainly wasn't bad, but it's much better the day of.

1 cup rice

2 cups water

1 lb. extra-firm tofu, pressed and sliced into medium-small cubes or triangles (1 package) ( sliced them so they were about the same size as my broccoli pieces)

soymilk (in a small shallow bowl)

flour (in a small shallow bowl)

canola oil

1/2 cup sliced almonds

1 bunch broccoli, chopped (I discarded the stem)

Sauce:

3.5 Tbs seasoned rice vinegar

1/4 cup water

2 Tbs plus 2 tsp sugar

2 Tbs soy sauce

2 tsp ketchup

1 tsp molasses

1/4 tsp ginger powder

1/2 tsp salt

2.5 Tbs cornstarch plus 2 Tbs water, mixed

1. Cook rice: combine rice and 2 cups water in a sauce pan. Cover, bring to a boil, reduce heat to low, and cook until done. I used brown basmati rice because I like it and it's healthy, but I think white sticky rice would probably be more traditional for this meal.

2. Toss the tofu first in the soymilk, then in the flour to coat. Pour just enough oil to coat the entire bottom of a large nonstick skillet and heat on medium.

3. While oil heats, start the sauce: put all sauce ingredients except cornstarch/water mixture into a small saucepan and heat until sugar dissolves.

4. Your oil should be ready now. Place tofu pieces in the pan and fry for about 5 minutes (until golden on the bottom).

5. While frying, put on the water to steam the broccoli. Then return to your sauce: add the cornstarch/water mixture and cook, stirring constantly, until it thickens. Remove from heat.

6. Turn tofu to brown on the other side.

7. Add broccoli to your steamer.

8. When tofu is done, add almonds to the pan and fry about 30 seconds.

9. Transfer everything except rice (tofu/almonds, broccoli, and sauce) to serving dish. Serve with rice.

Rice and Beans

Rice and beans is a standard. Easy, healthy, not too time-consuming. This particular recipe is a modified version of a recipe in the book "Vegan Yum Yum" by Lauren Ulm. It took me about 15 minutes to cook the bean mixture; if you need to cook the rice too that takes about 40 minutes so plan accordingly (i.e., start the bean mixture after the rice has been in for 25 min). It gave me 3 pretty good servings.

1 cup brown basmati rice

2 cups water

1 Tbs olive oil

1/2 tsp ground cumin

1/2 tsp coriander

1/2 tsp crushed red pepper

1/2 tsp oregano

1/2 tsp mustard seeds

1 can black beans, drained and rinsed

4 Tbs soy sauce

2 Tbs water or vegetable broth

1 red bell pepper, diced

2 medium carrots, shredded

1/2 cup frozen edamame (not in pods) or green peas

1/2 cup frozen corn

1. Cook rice (combine rice and water in a pot, cover, bring to a boil, then turn to lowest setting and simmer for 40 min).

2. Heat olive oil in a large skillet. Add spices and saute for a minute. Add beans, soy sauce, water or vegetable broth, and red pepper and bring to a low simmer.

3. Add edamame, carrots, and corn. Simmer until cooked (about 4 min).

4. Serve bean mixture over rice.

Tomato soup and Grilled "Cheese"

This is an insanely healthy tomato-chickpea soup recipe from "Vegan Yum-Yum." It's a bit spicy and a bit grainy, and very creamy. I liked it, and it was good with my grilled "cheese" dipped in it. The soup only took about 20 min start to finish, and serves 3-4 people. You can make your sandwich while the soup is simmering.

2 Tbs olive oil

1 sweet onion

2 cloves garlic, minced

1/2 tsp chili flakes

1/2 tsp mustard seeds

1/2 tsp turmeric

1 15-oz can chickpeas (drained and rinsed)

1 28-oz can diced tomatoes (don't need to drain)

1 cup hot water

salt and pepper to taste

Earth balance

bread

vegan cheese of choice

Whatever else you might like in your sandwich (tomatoes are particularly yummy)

1. Heat oil in a soup pot over medium heat. Add onion and saute 3 minutes. Add garlic and saute another minute.

2. Add spices and chickpeas, and saute a couple minutes until chickpeas turn golden.

3. add tomatoes and let simmer 10-15 minutes.

4. While simmering, make your sandwich: Heat a skillet over medium heat. Add some Earth balance and spread it around when it melts. Turn the heat to low and add the sandwich. After about 5 min (watch that it doesn't burn), flip sandwich (adding more Earth balance in between the sides).

5. Transfer the soup mixture to a blender. Add the hot water and blend until smooth. Add salt and pepper to taste and enjoy!

Scrambled Tofu

Scrambled tofu is sort of like a replacement for scrambled eggs, only way better. (I've never cared for scrambled eggs.) Plus, you can add whatever veggies you like. Here's a basic recipe that you can add your own veggies to, modified from "Vegan Brunch." It took me about 20minutes start to finish; it would probably take slightly less time if you didn't use a vegetable that needs a longer cooking time (I used peppers). I put 1/2 cup sliced cremini mushrooms and 1/2 cup chopped red pepper in this time, because that was what I had in the fridge. Zucchini, onion, and spinach are other yummy things I've tried. This recipe serves 2 (although I managed to eat it all myself in one sitting).

1 clove minced garlic

1 Tbs olive oil

1/2 lb. (half a package) extra-firm tofu, drained and broken apart (by hand) into bite-sized clumps

2 Tbs nutritional yeast (I've made scramble with and without - I love the flavor it adds, but it's not necessary if you don't have it handy)

1 tsp ground cumin

1/2 tsp dried thyme (I've also used basil and oregano with good results)

1/4 tsp ground turmeric (it won't be bad if you leave this out, but it is better with it!)

2 Tbs water

salt and pepper to taste

1. Blend cumin, thyme, turmeric, and water in a small cup and mix.

2. Preheat a large skillet over medium heat. Saute the garlic in oil for about a minute. Add vegetables with a long cooking time (e.g. onions or peppers) and saute another 3-5 min.

3. Add tofu and other veggies if using (except spinach, that would go in at the end) and saute for about 10 min.

4. Add nutritional yeast, spices, and salt and pepper. Cook about 5 more minutes.