Going vegan for lunch can add freshness and variety
Going vegan is not a new concept. As time goes on, more and more people embrace the philosophy of a plant-based diet. Whether for health reasons or personal preference, vegan cooking has grown in popularity.
Not long ago, I came across well-know food writer Mark Bittman’s 2013 cookbook, “VB6 — Eat Vegan Before 6:00,” published when vegan was not as much of an accepted mode of eating. As he explained, his doctor suggested that he, like President Clinton, adopt a plantbased diet. But Bittman’s food career made such a change impossible, or at least impractical. So he found his own solution. Thus he could heed his doctor’s advice during the day, and eat pretty much anything after 6 p.m.
Although the book is 10 years old, I was intrigued by the idea of adding a lot more vegan dishes to our diet, but not necessarily for health reasons. For me, a “flexitarian” approach to eating made sense.
I grew up in a Greek family, so I was accustomed to eating one or more meatless meals each week. Many Greeks adhered to the cultural tradition of fasting from meat on Wednesdays and Fridays, and on many holidays, too. Thus Greeks are adept at making hearty vegetable dishes that can qualify as satisfying entrees. And a side benefit of meatless meals is that they are more economical to prepare.
My husband usually enjoys everything I cook. But because he is a carnivore by nature, I wondered whether he would put up with a plant-based diet by day. Having read VB6, I couldn’t resist the challenge of creating substitutes that might satisfy his appetite and appeal to his tastes.
Of course, I have cooked vegan many times when accommodating a guest’s dietary needs. But since I like to experiment, I am enthusiastic about cooking all kinds of food and wanted to delve deeply into vegan cuisine. Lunch seemed the perfect time to do it.
Prior to this, my husband had made lunch for us every day. We both loved simple ham sandwiches and often made a stack of them to take along on car trips. He also enjoyed eating lunch out, having green chile cheeseburgers or beef enchiladas “Christmas.” I asked him about the new line-up, and he reluctantly agreed — provided that I would take over lunch preparation. Thus my goal now was to create hearty lunches that were completely plant-based, and that I hoped would go above and beyond his expectations.
While I knew he liked hummus and pita chips, a steady diet of it was not going to win him over. Since one of the main ingredients in hummus is chickpeas (also known as garbanzo beans), I decided to start there. Using a potato masher, I smashed them and discovered they are a wonderful substitute for tuna or eggs in
salad. I combined the smashed chickpeas with chopped celery and a simple dressing of lemon juice, dijon mustard and olive oil. Then I sprinkled the mix with fresh herbs and some freshly ground pepper for a zesty finish. I served it to my husband stuffed in a pita, and (hallelujah!) he really liked the substitution. In fact, he said he was amazed at how much it tasted like the “real thing,” and was satisfying.
For another lunch option, I again went to the basics. I made a pesto potato salad, but instead of pesto, which has cheese, I combined the warm potatoes with pine nuts, olive oil, garlic and lots of chopped basil. Wonderful as a salad or a side dish. We enjoyed the leftovers sprinkled with goat cheese (okay, not vegan, but you could use vegan feta cheese) and baked them as a gratin. We even had enough of the gratin left to sauté for breakfast the following morning.
For plenty of protein and more great flavor, I also recommend a Moroccan-spiced lentil salad. The lentils are cooked until al dente and then combined with raisins, chopped onions, marinated artichokes and a lemony spicy dressing. The salad can be served warm for lunch right away, or later at room temperature. The recipe makes a lot, so cover and refrigerate what’s left. The next day, serve it for lunch by piling it into a pita pocket with chopped tomatoes, and some tahini sauce, if desired. Lentil salad is a welcome departure from the usual lunchtime fare. My husband commented several times, “This is really delicious,” joyfully eating it several days in a row.
And finally, I would like to also share one of my most versatile favorites — black bean and corn salad. This colorful salad also contains red bell pepper, green onions, cilantro and plenty of lime juice, encompassing many of the vibrant flavors of New Mexico. Although I have shared
Black bean & corn salad with New Mexico flavor accents is as versatile and colorful as it is delicious. this recipe here before, I offer it again because it is just so good. At a recent dinner I hosted, the salad was the big hit of the evening, not the entree. But that’s only half the story, as it is incredibly versatile. Serve it in a bowl over rice or baby greens. Stuff it into a tortilla with some guacamole for a great vegetable wrap. Add it to a good vegetable broth for a quick and delicious tortilla soup — just add a good squeeze of lime and some crushed corn chips. Or offer it along side grilled foods as a beautiful relish or side dish.
I’d like to mention that, to my delight, a few days after starting our vegan lunches I realized my experiment was quite successful. My husband even encouraged me to continue on with the experiment. I don’t know if my cholesterol numbers are down, but I do know that, for me, the pleasure of making lunch is way up. Needless to say, you can make endless variations and use your own favorite substitutions for some of the ingredients. But before you experiment, give the recipes a try as written. I would love to hear what you think.