ideas for lunch

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Vegan Onigirazu (Rice Sandwiches)

Ingredients:

  •  1 cup cooked sushi rice 
  • ½ tbsp rice vinegar
  • pinch of sugar
  • pinch of salt
  • 2 sheets nori
  • ½ avocado
  • 2 baked tofu strips (See my last recipe)
  • 2 carrots sliced thinly
  • Other veggies of choice 

Directions: 

  1. Cook ½ cup uncooked sushi rice and let it cool. Season the rice with rice vinegar, sugar and salt. 
  2. Lay out a sheet of nori with the textured side up. Place half of the rice in the middle of the sheet. Lay sliced veggies, tofu and avocado on top. 
  3. Fold the sandwich to a little package and wrap it in plastic foil. Then cut in half. 
  4. Enjoy! This is great to pack as a lunch and it’s totally customizable, since you can fill it with whatever you like. 
How to make cute moulded eggs

These eggs up the cute in any lunch box!

All you need for these adorable noms are large eggs and egg molds (can be found on eBay, Amazon or speciality bento sites)

First, start with LARGE eggs (small eggs won’t fill the mold, and you’ll end up with half-shapes). Add about 1 tablespoon of salt for each 3 eggs boiled.

This extra salt does not flavor the eggs at all - as the water boils, the salty liquid penetrates the shell through osmosis and provides sort of a cushion of liquid between the egg and the shell. This makes it much easier to peel.

Boil the eggs for about 15-18 minutes. This helps loosen the egg from its shell. The time may vary on your stovetop, so experiment until you find the right combination : )

When the eggs are done boiling, tap them gently on a flat surface to split the shell - be careful not to puncture the egg! If needed, briefly run the egg under cool water, but don’t let the egg become cold. In order to mold properly the egg must still be HOT!

Gently and carefully squeeze the hot egg a little to fit it into the mold better. Don’t go too fast or the egg will crack. The egg is still very pliable when its hot.

After it’s tucked into its mold just right, you can close the lid. If the mold you’re using doesn’t lock closed very well, try using rubber bands to keep it tight.

When the molds are all filled, put them into an ice bath. I put this bowl into the fridge for about a half hour or so.

When you’re ready to take one out, run it under hot water for a second. It helps loosen it from the mold. Open the mold and wiggle the egg a little until it comes out easily.

Ta-Da! A super cute shaped eggs!

Tex Mexi Quinoa Soup: This soup. Hnnng. Mmm. Yes. I’d say it’s perfection in a bowl. We don’t need no side dishes! It’s a complete package! You have bursts of crunch and freshness from a colorful selection of vegetables. You have brightness from touches of apple cider vinegar and fresh squeezed citrus. We most certainly cannot forget our smoke from the chipotle and chilis. It has your complex carbohydrates, protein, and micronutrients all in one bowl. This recipe requires quite a few ingredients, but I need to stress that you’re about to make a metric ass ton of food out of this. Yes, that’s a very, very official unit of measurement

  • 1 ½ - 2 lbs of ground turkey
  • 2 cups of quinoa (cooked to the package’s instruction)
  • 2 TBSP of oil, such as olive
  • ½ large red onion, diced
  • 2 carrots, peeled and diced
  • 1 red bell pepper, diced
  • 2 fresh anaheim chilies, diced (a single green bell pepper could substitute)
  • 1 jalapeno pepper
  • 2 canned chipotle peppers, diced, and with 2 TBSP of adobo sauce
  • 3-5 cloves of garlic
  • ¼ cup apple cider vinegar
  • 1 28 oz can of crushed tomatoes (low sodium or no salt added)
  • 1 32 oz carton of chicken stock (no salt added)
  • 2 TBSP tomato paste
  • 1 15 oz can of red kidney beans (no salt added)
  • 1 ½ cups frozen corn
  • salt, to taste
  • ¾ tsp black pepper
  • 2-3 TBSP chili powder
  • 1 TBSP paprika
  • 1 TBSP cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • juice of half a very ripe lemon

Directions: Prepare all the vegetables and set them aside. In, frankly, the largest pot you got; heat up 1 TBSP of your oil over a medium-high heat. Add your ground turkey, add a few pinches of salt, break it apart with your cooking spoon and keep stirring until it is done through. Once done, remove it from the pan with a slotted spoon and set it aside. Add the rest of your oil. Add the onion and garlic and cook it until it is soft and fragrant. Stir. Next, add the carrots, bell peppers, anaheim chilies, and chipotles with adobo. And another pinch of salt, stir, and cook these until soft and fragrant. Then, add the black pepper, chili powder, paprika, cumin, ground coriander, and cayenne pepper. Stir, and let them heat up to release their oils and fragrance. 

Add your meat back in and stir to combine absolutely everything and get it coated very well. Once that’s smelling amazing, add the apple cider vinegar, stir, and let the contents simmer for a minute or two. While it’s simmering, off to the side start cooking your quinoa. It should take about 15 minutes. Time management, y’all. After that’s all set up add the crushed tomatoes, chicken stock, tomato paste, red kidney beans, and corn. Add a generous amount of your salt. Bring the heat up to high until the contents begin to boil. 

Once boiling, bring it back down to low and allow it simmer. Let it simmer until the quinoa in the other pan is done, then add the quinoa, squeeze the lemon, and let the final mixture simmer for about another 15 minutes. This recipe yields 12 mega-sized portions.

Vegan Cauliflower Roast

When I first heard about substituting a freaking cauliflower in place of chicken or beef as a roast, I thought okay as a vegan, I can actually say vegans have gone too far…

Until now. Roasting cauliflower is pretty simple really. Stick it in the oven then eat it, but it’s really about getting the right texture and flavour. When done right, cauliflower is tender and meaty, and you can eat the whole head without feeling sick. This is a beginners guide on how to make the perfect Cauliflower roast.

You’re going to start with a head of cauliflower, washed with the leaves removed. I baked mine in a cast iron skillet, but you can use any baking dish. Be sure to cut the leaves carefully and not too much of the stall or else the head will fall apart.

You’re then going to rub the cauliflower with a garlic dressing. To make it, blend or mash with a mortor and pestal:

5 cloves of garlic
2 tblsp olive oil
½ tsp cayenne
½ tsp sage
Salt and pepper to taste
I used a pastry brush to ensure all the flavour encasef the cauliflower, but you can use your hands too.

Next, cover with foil and bake for 1 hour at 350 C. After then, remove the foil and bake for an additional 20-30 minutes until golden brown and crispy on top. I served mine with sauteed Brussels sprouts, but this would go well with anything you’d serve with a roast, even just on its own.

Give this a try and get creative with using your vegetables! Try this with teriyaki glaze, or curry flavour, or barbecue, it’s super versatile. Who knew vegetables could be so appealing?

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low quality phone pics: lunch version

hummus sandwiches; thai salad; mushroom salad (from sweetgreen in Cambridge)

All vegan lunch for my Dad and I. This is a big deal for him ( who is a fussy 67yr old Irishman) to not only eat a vegan meal but to also enjoy it. I finally found a soy milk he like too ( Asda uht own brand unsweetened soy)
Linda McCartney red onion sausages are also a winner 👌👍😍☺️