Tuesday, January 16, 2007
Lunch this week is Chili con Carne with a baked potato, pineapple-banana fruit salad, and salad, all from Vegan Lunch Box. The chili was made in the slowcooker overnight, so lunch was ready in the morning. Its probably the cheapest chili I've made, since I got the dried beans, lentils and TVP all in bulk for 2 bucks or so. Its a good chili, but it could use some chili powder. I love it in combination with the baked potato. Today, I topped it with a bit of "cheddar" cheese. The fruit is topped with a bit of agave nectar and some walnuts. The salad is a simple tossed salad with Asian Miracle Dressing, which I'm not a huge fan of. Next time, I'll use less sesame oil.