Courgette, onion & tofu bake with a salad; chopped chicory, grated white cabbage, bamboo shoots, grated carrots, vinaigrette and yeast flakes.
I sometimes add linseed to my oats too, for omega-3s and a bit of extra protein, etc. I buy 2 or 3 pounds of whole seed and grind about 2 weeks' worth every now and then, keeping both in the refrigerator. (As I understand it, flax seed keeps better if it's not ground, but intact seed doesn't get digested or absorbed well.)Oat mush with added linseed, stewed plums, almond milk plus a dollop of soya yogurt plus sweetener.