Despite a surge of summery temperatures it is undeniably fall. The leaves have turned their color, and it is much chillier on a regular day. That also means I like my vegetables warm again. I am going into my second fall/winter of almost vegan eats, and these are some of my recent lunches, inspired by baby bok choy from Trader Joes, fresh baby spinach, frozen peas, frozen artichoke hearts (also in stock at TJs again) and my favorite, petite brussels sprouts (Wholefoods). For added protein, I made a batch of the tofu spinach mix from my vegan lasagna. The perfect addition.