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:
Lentil soup made with brown lentils rather than red, served with salad, a satsuma and a Cox apple.
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.
Carrot soup with butterbeans, a delicious Conference pear, and a satsuma.
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.
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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