Eating at work.

I try to specifically make enough food for leftovers, and/or grab greens with me for steaming or salads to eat at work during the week. Fortunately, we have a spacious fridge, kitchen table, toaster oven, microwave and plates to work with. Ever notice blue plates here? Totally not mine.
Today I ate instant wild mushroom cous cous (Mmmm Near East!) and round two of the salad mixture below for lunch. I do dine out on a regular basis, particularly when a meal can last me more than one lunch's worth of food or I can share it. Sometimes I'm just not in the mood for leftovers, and sometimes I remember I left my lunch at home while on my way to work - that 'oh mannnnnnnnnnn' moment (especially when I recall something great like chickpea cutlets, just sitting.in.the.fridge). My lunch staple is definitely soups - particularly this time of year. I like to make a batch on Sunday evening, and then enjoy it's savory warmth for the next 3+ days. The Creamy Tomato soup from Veganomicon is certainly in store soon.

So far this week, my lunches have featured this salad with romaine lettuce, purple cauliflower, tamari roasted chickpeas and green bell pepper :

On Monday I dined on Saturday night's leftovers: chickpea cutlets and mushroom gravy:

A surprise on my work kitchen table!

Ow, ow! Field Roast sent me some goods! More on them to come.

White truffle pate, lentil sage loaf and celebration roast.