I know, I know we all have good intentions to eat more fruit and vegetables; How because I have these good intentions every day, but some days (well actually a lot of days) the smell of bacon cooking as I drive past the Rock ‘n’ Roll cafe which is situated a few doors down from where Wabi-Sabi Holistic Therapy is based, pulls me in and that smoothie I am in the middle of really enjoying gets placed to one side for a good old bacon sandwich.
But in all seriousness we should all be consuming a lot more fruit and vegetables in our daily diet, which is why packing yourself a plant based lunch box for work is ideal. Not only does it add a large verity of tasty, colourful, easy to make and eat on the go addition to your lunch menu. Your plant based lunch will also go you the extra boost in the middle of the day for more brain power, clarity and energy.
Here are a few of my personal favorite plant based additions, I have started including in my lunch box;
Black Bean Quinoa Salad
Image from fork and beans
By fork and beans Makes 2 servings
- ½ c. dry quinoa
- ½ can black beans
- ½ c. corn
- 1 medium tomatoes, chopped
- ¼ c. red onion, minced
- 2 Tbsp. chopped cilantro
For the Dressing:
- 1 Tbsp. lime zest
- 1 Tbsp. olive oil
- 2 Tbsp lime juice
- pinch sea salt
- Cook quinoa with 2 cups of water. Boil over low heat, covered for 15 minutes or until water is completely absorbed.
- Whisk together the dressing.
- Once quinoa has slightly cooled, mix the beans, veggies, onion, and cilantro into the quinoa. Gently toss in the dressing.
Image from a virtual vegan
- 2cups | 1 540ml can cooked chickpeas
- 2tablespoons aquafaba liquid from the can of chickpeas
- 3tablespoons onion powder
- 1/2teaspoon garlic powder
- ½teaspoon salt
- Preheat oven to 400°F
- Line a baking tray with baking parchment.
- Drain chickpeas making sure to reserve 2 tablespoons of the liquid for later.
- Pour chickpeas onto the baking tray and bake for 30 minutes.
- Remove from the oven and carefully pour into a bowl.
- Add the aquafaba and stir well.
- Add the other ingredients and make sure all the chickpeas are coated.
- Pour back onto the baking tray and put back in the oven.
- Bake for 10 minutes.
- Remove from oven and stir them all around a bit.
- Put back in the oven then turn the oven off.
- Leave in the oven until it is completely cool without opening the door.
- Remove from the oven and store in an airtight container. They keep better in glass jars than they do in plastic containers.
Image from contentedness cooking
By contentedness cooking Servers 16
For the Tahini sauce:
- 3 Tbs Tahini Paste (you can get this from health food shops)
- 3 Tbs Lemon juice
- 4 Tbs white vinegar
- 1/2 cup (120 ml) water
- 1 glove garlic
- salt pepper to taste
For the pinwheels:
- cherry tomatoes
- artichokes in a jar
- tortillas, gluten-free
For the Tahini sauce:
- Whisk together all ingredients in a small bowl until the sauce is creamy.
To assemble the pinwheels:
- Cut the tomatoes, artichokes, and olives into slices.
- Spread about one Tbs of the Tahini sauce on one tortilla. Add the vegetables and top with a handful of salad.
- Tightly roll the tortillas and cut into pinwheels.
Super Seedy Power Cookies
Image from a virtual vegan
- 1medium banana
- 8 dates
- ½cup walnuts or pecan nuts or a mix of both, for a nut free version just replace the nuts with any other seeds, or a combination of more seeds ad more dried fruit. Just keep the quantity the same.
- ½cup ground flax seed
- ½cup pumpkin seeds
- ½cup raisins can sub for any other dried fruits of a similar size
- ¼goji berries can sub for any other dried fruits of a similar size
- 3tablespoons hemp hearts
- 2tablespoons chocolate chips
- 1cup shredded coconut unsweetened
- A drop of water if needed
- Preheat oven to 300°F
- Add the dates and banana to a blenderor food processor Process/blend until a puree.
- Scrape out and into a large bowl.
- Add all of the other ingredients and stir well to combine. It’s a very stiff mixture so is a little difficult.
- If the mixture is a little dry you can add a drop or two of water to bring it together.
- Roll out between 2 sheets of parchment paper then used a cookie cutter to cut rounds, or for a more rustic look you can roll pieces of mixture into balls, place on a cookie sheet and push down with the palm of your hand to flatten into cookie shapes. They should be about ½ an inch thick.
- As they are shaped into cookies, no matter what method you use, little bits of fruit/seed will pop out here and there. Just push them back in with your fingers and push the edges of the cookies a little to neaten them up.
- Bake at 300°F for around 25 minutes or until just starting to colour around the edges.
- Cool on a cooling tray.
- Store in an airtight container and these cookies will keep for several weeks in the fridge.
Please share in comments box below of your favorite plant based recipes that ideal to add to a yummy lunch box.