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Reply to "Super filling vegetarian lunches (that don't need reheating)"
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[quote=Anonymous]I make great salads with beans or lentils. Just cook and cool them, and add oil and vinegar or lemon juice, and whatever vegetables you have on hand, chopped small. Parsley, chopped spinach, or fennel bulb all add nice flavor and up the nutrition. Also, if you have a george foreman grill, you can make paninis that are good cold. Use high-quality bread with a brushing of olive oil, cheese, spinach, sprouts, maybe thinly sliced and quickly fried eggplant, etc. [/quote]
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