Here are My November Plant-Based Lunches for the first week of November.  This week I had a delicious range of soups including spicy tomato, carrot with butterbeans, and brown lentil with my batched salads, whole grain bread/ a sub topped with my homemade hummus and fruit.

Are you a regular reader? If you are, you’ll know that I take an hour, usually on a Sunday while I’m making Sunday dinner, to create my lunches for the week. It’s my batching hour when I make my soup and salads, parcel up my bread and fruit for the week ahead. As you can imagine, I’ve got it down to a fine art now and have a little production line going.

My batched salads this week featured spinach, rocket/arugula, watercress, chard, artichokes, red onions, red peppers, beetroot, baby plum tomatoes and a generous amount of black pepper. Occasionally, I make-up one of my oil free salad dressings to add to my salads.

Here’s a picture of the salads that I batched for the first week in November:


My November Plant-Based Lunches 031117 Batching

Tomato soup with salad and hummus on a whole grain sub.

Tomato soup with salad and hummus on a whole grain sub Mon 30th Oct

Lentil soup made with brown lentils rather than red, served with salad, a satsuma and a Cox apple.
Lentil soup with salad, a satsuma and a Cox apple Tues 31st Oct

A wonderfully rich tomato soup with a hint of heat, salad and homemade hummus on a whole grain oaty topped sub. I added some leftover brown rice to the soup today and a few left over chunky vegetables.

A wonderfully rich tomato soup with a hint of heat, salad and hummus on a whole grain oaty topped sub Wed 1st NovCarrot soup with butterbeans, a delicious Conference pear, and a satsuma.Carrot and butterbean soup with salad - Thurs 2nd Nov

Homemade hummus  on whole grain bread topped with baby plum tomatoes and a gorgeous, green salad packed with avocado, spring onions/scallions, spinach, rocket, watercress, and chard with a balsamic vinegar dressing and freshly ground black pepper.

Hummus on whole grain bread topped with baby plum tomatoes and a gorgeous, green salad.

And that was My November Plant-Based Lunches. I’d love to hear from you… what did you have for your lunches this week?

Let me know below in the comments section.


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