A Japanese inspired lunchbox

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There’s much excitement about lunch time today 🙂 I buy the inari pockets (tofu pockets that are prepre-prepared) and the edamame (soy beans) pre-shelled. The mushrooms are lightly sautéed in yakitori sauce.

Just fill with prepared sushi rice that has been cooled slightly and drizzled in mirin. The inari sit in a spiralised carrot nest that also gets eaten.

Then a banana chia muffin. Dad has also got a potato kale pastie.

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My star lunchbox with delicious smoothies

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I have a star shaped biscuit (cookie) cutter that i used to make today’s sandwiches pretty for the cherubs 🙂

Thought you might enjoy seeing this budget friendly idea?

Today the lunchboxes are filled with a pretty sandwich, fruit, vegetables,  crackers and a banana chocolate smoothies.

Here is the smoothie method
I didn’t really use a recipe, but below makes about 2 litres. Put the following in this order in blender.
Ice
5 or 6 ripe small to med cavandish bananas
3 tbsp cocoa
4 tbsp chia seeds
1/2 to 1 can coconut cream
Top with water
Blend until chia thickens mixture- maybe 4 minutes? Will also thicken in the reusable pouches once refridgerated.

I said this morning,  “I wonder what you”ll do today”. To which my eldest replied “I’m going to eat my lunch!”

Excellent 🙂

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Delicious filling for pasties

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Here’s a rough recipe for filling for these little pockets of joy!

Filling:
1 brown onion diced
400 g diced root vegetables  (i used parsnip, potato)
3/4 cup coconut cream
Salt and pepper
250 gm box frozen kale
1 cup frozen peas
2 tbsp nutritional yeast

Cook onion. Add potato and coconut cream. Simmer for 10 minutes. Add remaining ingredients simmer for another 10 minutes until potatoes soft. Let cool before filling parcels.

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Cannelini bean cheese for pizzas

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This pizza “cheese” came about because i didn’t have any dairy free cheese in the house and i wanted a pizza topping pronto. I’d made the dough from scratch and wanted something special.

In a small processor, i blended the following until smooth. Note that measurements are approximate so please adjust to taste.
1 can cannellini beans, drained
1/8 tsp salt
8 fresh basil leaves
3 tbsp nutritional yeast
3 tbsp olive oil
Water to thinto paste.

So easy and quick! Dollop onto mini pizzas and bake until golden.

We have also used this as a dip. It would be yummy on baked vegetables too.

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Delicious cold in lunchboxes.

Enjoy 🙂

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Vegan “honey” joys

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These don’t last long! This recipe is adapted from the original printed on the side of the cereal box. I put them in lunchboxes as a very special treat.

Ingredients
100 g dairy free margarine
1/3 cup brown sugar
1 tbsp maple syrup
4 cups cornflakes

Method
Preheat oven to 150 degrees celcius.
Melt magarine, sugar and syrup until frothy.
Add cornflakes and mix well.
Sppon into patty cases and bake for 10 minutes.  Cool completely before serving.

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Lasagne for healthy appetites

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I love making lasagne. It’s a meal that feeds us for a couple of days, full of vegetables,  is delicious and can be packed into a lunchbox. My chidren will eat it hot or cold. My versions are vegan, nutrient dense, high fibre very low cholesterol and easy to prepare.

So, this is today’s. Next time i might use crumbled tofu in the “bolognese ” layer. All measurements are approximate and to taste 🙂

Ingredients
Dried lasagne pasta sheets

Bechamel top layer
3 cups soy milk
3 tbsp cornflour
4 heaped tbsp dairy free margarine
1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
Ground black pepper
1/4 cup nutritional yeast (this is a lot, you can halve this)
2 ripe round tomatoes sliced, sliced halved
Sesame seeds for sprinkling

Bolognese layer
2 medium onions diced
1 can Sanitarium nut meat grated
1 kg diced ripe tomatoes (or more)
4 tbsp tomato paste
2 handfuls frozen spinach
1 tsp vege stock powder
1 tbsp dried margoram
1 tbsp soy sauce
Generous squirt tomato sauce/ketchup

Pumpkin layer
1/4 large grey pumpkin peeled, coeed, sliced 5mm thick.
Sesame seeds

Method
1. Preheat oven to 180 degrees celcius
2.  Prepare pumpkin. Place in sungle layer on baking trays. Sprinkle with oil and sesame seeds. Salt if desired. Bake until browned.

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3. Prepare bolognese. Saute onion until translucent. Add all remaining ingredients except nutmeat. Add about 350 ml water. Cook down until tomatoes softened. Blitz in pot with hand processor until most lumps gone. Add grated nutmeat. Cook for 5 to 10 minutes. Set aside.

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4. Prepare bechamel sauce. In medium pot on medium heat add margarine and cornflour. Mix until holding together and combined. Add soy milk gradually whilst stirring to ensure no lumps. Add remaing ingredients.  Adjust seasoning to taste. Gradually bring to fast simmer. Turn down heat to low and cook stirring for 5 to 10 minutes until thickened. It will still be runny like golden syrup consistency. Set aside.
5. Layer. Oil lasagne dish. Lay pasta shhets. Top with half boognese mixture. Lay more lasagne sheets. Layer pumpkin, overlapping. Layer pasta sheets. Layer remaining bolognese sauce. Lay pasta sheets. Top with bechamel sauce. Gently top with tomato slices. Sprinkle with sesame seeds.
6. Bake for 30 minutes.
7. Serve with garden salad.

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Enjoy 🙂 this dish freezes well.