One of the ways I dish up a quick lunch is to use leftovers, and this weekend produced quite a generous quantity! I took the lead in cooking for my birthday party on Sunday. I made a curry coconut lentil stew, and a cashew cream cake. Both were vegan and both were delicious! The hostess sent us home with a rice noodle dish normally made with a fish sauce and featuring pork and chicken, but she made it with green beans and tofu for me. Another friend served a up a curried carrot and cabbage dish, that was accidentally vegan. So for today's lunch I used up the last of the lentils along with a salad and warm flat bread. The nice thing about doing a lot of cooking on the weekend is the rest of the week is a snap. I really won't have to make lunch or dinner until tomorrow night. Unfortunately I do not have any pictures of the cream cake, because it got eaten up too fast!