Today’s lunch: vegetarian chili. Recipe courtesy of Emeril Lagasse.

Today’s lunch: vegetarian chili. Recipe courtesy of Emeril Lagasse.

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Tuesday, 8th March
Today’s lunch: arugula salad with spicy hummus on a whole wheat pita and carrots, celery, mushrooms and sprouts.

Today’s lunch: arugula salad with spicy hummus on a whole wheat pita and carrots, celery, mushrooms and sprouts.

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Friday, 18th March
Today’s lunch: Pan-fried polenta with crushed red pepper and a side salad with arugula sprouts.

Today’s lunch: Pan-fried polenta with crushed red pepper and a side salad with arugula sprouts.

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Saturday, 26th March
Today’s lunch: Whole grain rice and wild mushrooms.
This was made with Uncle Ben’s instant Vegetable Harvest Whole Grain Medley rice. Instead of heating it in the microwave, it was heated in a skillet with some margarine, water and the mushrooms. It tasted a lot better than it looks!

Today’s lunch: Whole grain rice and wild mushrooms.

This was made with Uncle Ben’s instant Vegetable Harvest Whole Grain Medley rice. Instead of heating it in the microwave, it was heated in a skillet with some margarine, water and the mushrooms. It tasted a lot better than it looks!

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Tuesday, 5th April
Today’s lunch: whole wheat pita stuffed with romaine lettuce, roasted portobello mushrooms and Whole Foods fancy four bean salad with raw veggies.

Today’s lunch: whole wheat pita stuffed with romaine lettuce, roasted portobello mushrooms and Whole Foods fancy four bean salad with raw veggies.

Today’s lunch: Mediterranean Veggie sandwich from Panera, no feta and red onions, on whole grain bread.

Today’s lunch: Mediterranean Veggie sandwich from Panera, no feta and red onions, on whole grain bread.

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Thursday, 7th April
Today’s lunch: Peace Wrap from Loving Hut with sweet potato fries. A rye wrap stuffed with tofu, avocado, cucumber, tomatoes, cabbage, hummus and an herb spread.
I. In. Haled. This.

Today’s lunch: Peace Wrap from Loving Hut with sweet potato fries. A rye wrap stuffed with tofu, avocado, cucumber, tomatoes, cabbage, hummus and an herb spread.

I. In. Haled. This.

Today’s lunch: Chickpea salad sandwich with romaine lettuce on 12-grain bread. Just like tuna or chicken salad, but with mashed chickpeas. And celery, carrot, onion, green peppers and Nayonaise.

Today’s lunch: Chickpea salad sandwich with romaine lettuce on 12-grain bread. Just like tuna or chicken salad, but with mashed chickpeas. And celery, carrot, onion, green peppers and Nayonaise.

Easter eats.

Tomato and red pepper ravioli with butternut squash and sage sauce adapted from this recipe — just replace the chicken broth with vegetable broth and omit the Pecorino Romano.

My mom also made these “macaroni Calabrese” in case anyone didn’t like the ravioli — but they all did like it, so everyone but me had two “primi piatti.”

Here’s my mom and sister eating their ravioli.

Here’s my dad opening a bottle of Portuguese wine.

Here’s one of my two glasses of that wine.

After some broccoli and peas I had an apple and some amaretto.

And then … CAKE!!!

Cappuccino cake from Vegan Cupcakes Take Over the World. It came out so good. The sugar-free frosting was made from this recipe that calls for tofu and maple syrup, yum.

And to finish it off, a nice cup of espresso. Happy Easter, y’all.

Today’s lunch: Whole wheat pita stuffed with hummus, grilled tofu, lettuce and radishes.

Today’s lunch: Whole wheat pita stuffed with hummus, grilled tofu, lettuce and radishes.

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Monday, 25th April