veganmofo - to-go lunch + savory cream cheese

Day 19 #vgnmf15 is about lunch on the go.

I have three teenagers (one having just left for college) and a hubby and I have been around the inside of a lunch box many a time. Since we also homeschooled, there were lunches on the go for the four of us an equal amount of times.

Simple, fast and balanced is the key to lunch on the go -- and, of course, the person being packed for. I wouldn't pack the very same thing for my husband as I would for my oldest daughter; they simply have different tastes.

In addition, access to a microwave also needs to be taken into consideration. Packing leftovers that need to be reheated is possible when there is a microwave in the lunch room.

Let's take, for instance, lunch for a student without access to a microwave. Here is my daughter's lunch tomorrow:

An apple, sea vegetable, roasted almonds and a bagel with Savory Vegetable Cream Cheese with lettuce, tomato and slivers of onion.

Naturally, she won't eat all of this at once. My girls experience migraines and we've been following the advice in the "Migraine Brain" which recommends eating at a very consistent time.

For my youngest, that is every two hours (otherwise she gets very hungry and it triggers her migraine). She'll have the above lunch throughout her time away from home.

Let's focus on that cream cheese.

That cream cheese is really awesome and we have it for breakfast and snacks, as well. It really only depends on how long it lasts; not long at our house since this is a fast-moving spread. It is a store-bought tub of cream cheese with a few stir-ins that change it into something very tasty.

We've experienced other people bringing flavored cream cheeses to outings and we weren't about to be left in the dust. This cream cheese trumps their cream cheese any day!

I am hosting an International giveaway of the Kindle edition of my new cookbook, Vegan Bowls. Enter HERE. Contest ends Monday night, September 21.

Savory Vegetable Cream Cheese
Makes 12 ounces


8 ounces nondairy cream cheese
¼ cup minced scallions (about 4 or 5)
1 small carrot, finely grated
¼ teaspoon paprika
Sea salt and black pepper

1. Soften the cream cheese in a medium bowl using a fork.
2. Stir in the scallions, carrot and paprika. Season with salt and black pepper.
3. Transfer to an air-tight container and store in the refrigerator, where it will keep up to a week.



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