A lunch for hot weather

It’s rediculously hot and humid in south east Queensland at the moment. Too hot to cook, to bake, to do too much in the kitchen really. We had plans for the beach that fell through so our picnic food became dinner.

Dinner leftovers went into tomorrow’s lunchbox. Easy!

We have rice paper rolls filled with crispy tofu, rice noodles, salad and satay sauce. They are so easy to make. Just line up your prepared ingredients, soak the rice papers in hot water until soft. Then wrap up and add satay sauce to each roll. Do this on a cutting board covered in moist tea towel to avoid sticking.

The lunchbox allows space for left over vegetable sticks and satay dipping sauce.

To make the satay sauce add juice of 1 lime, 1 tablespoon soy sauce and 2 tablespoons of crunchy peanut butter to a small bowl. Stir to combine, add extra soy sauce to taste if required, then gradually loosen with water to desired consistency.

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Extras are a fruit box, muesli slice in a patty case and a brown rice and chia slice.

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Happy lunching 🙂

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Lunchbox time!

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It’s that time again. The summer holidays are over. Beach sessions can now only happen on weekends between summer storms. Ahhh good times.

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This lunchbox has a sandwich with vegan luncheon slice, cheese and cucumber, home made popcorn, vegan mini sausage roll with sauce.

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This luncheon is very tasty. It smells and tastes just like ham! Great for vegetarian littlies that like that kind of thing 🙂

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Vanilla yoghurt in a reusable pouch, wholemeal blueberry muffin, rice crackers. There’s also a box of fruit.

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This all fits into a standard sized insulated lunch bag.

Happy lunch packing!

Delicious vegan sausage rolls

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This recipe is a mixture of a few I’ve tried 🙂

Ingredients
1 large onion, finely diced
1 garlic clove diced
1/4 cup walnuts
300 gms extra firm tofu
100 gms quick oats
20 cm stalk fresh rosemary, leaves stripped, stem discarded
2 tbsp soy sauce
1 tsp smoked paprika
1/4 tsp salt
2 tbsp soy milk
1/2 tsp cracked pepper
2 thawed sheets Borg’s puff pastry

Method
1. Preheat oven to 190 degrees celcius
2. In food processor, process oats until fine crumb and tip into large bowl
3. Cook onion and garlic until fragrant and translucent. Add to processor.
4. In processor, blend all remaining ingredients,  excluding pastry.
5. Add processed ingredients to oats and stir to combine. Should be consistency of very thick paste.
6. Cut puff pastry in half so you have 2 rectangles each sheet.
7. Divide sausage mince mixture into 4.
8. Make sausage shape down centre along length of each rectangle. Run wet finger to seal. Place on tray with join facing down.
9. Cut to desired lengths and bake at 190 degrees celcius until golden.

Serve with tomato sauce! Yum!

Vegetable muffins

Only six of these made it into the freezer for lunches!

Ingredients
2 large handfuls fresh spinach chopped
1 carrot grated
1 zucchini grated
6 mushrooms diced
1 cup plain flour
1 cup wholemeal plain flour
1/2 tsp bicarb soda
1/3 tsp salt
2 tbsp white chia seeds (if you don’t have these, just mix 2 tbsp cornflour into 4 tbsp water and
add with wet ingredients )
1/2 cup vegetable oil
1 3/4 cups soy milk
Sesame seeds to top

Method
Mix vegetables together in a large bowl
Add remaining dry ingredients and stir until combined and veges coated
Add wet ingredients to dry
Stir until just combined.
Spary oil 12 hole muffin tin
Fill tin and sprinkle generously with sesame seeds.
bake at 180 degrees celcius for 12 to 18 minutes until golden and centres spring back lightly to touch.
Turn out onto airing tray after about 5 minutes out of the oven.
Serve with dairy free marg or cream cheese etc..
These are high fibre, contain omega 3 and 6, almost no cholesterol, good levels protein. They freeze well too.
You can substitute other vehes- red capsicum is really nice 🙂

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