Here is the lunch made with the new dolphin sandwich cutters. The cherubs are going to be very excited 🙂
I also include a picture of my partner’s lunch too (with cheese love heart).
The slice is a melt and mix oat slice. So easy!
The bread offcuts i freeze and process to use as fresh breadcrumbs that i keep in the freezer. I use them every few days or so.
Happy lunching 🙂
We make a great effort to minimise waste in our home, especially food. So this lunch is all about using up leftovers that aren’t really enough to be part of another family meal.
I had about 2 cups of mashed potato with mashed frozen vegetables left over. So this lunch was born!
I took heaped teaspoons of the mixture and dropped them into polenta. As I coated in polenta I rolled them into little balls then placed them in a medium hot frypan with shallow oil.
I fried each side for about 3 minutes until crispy and golden brown.
As the potato balls were cooling, I spiralised carrot to make a little nest for them to sit in.
Then with a sultana and coconut slice, fruit box and a couple of extras, there’s no food wastage to be seen!
Happy lunching 🙂
This slice I adapted from an old recipe out of one of my mother’s books. I’ve made this dairy and egg free.
125 gm vegan margarine
Scant 1/4 cup brown sugar
1 tbsp chia seeds soaked in 4 tbsp warm water
3/4 cup plain flour
3/4 cup self-raising flour
1/4 cup soy milk
1 tsp vanilla extract
1/2 cup jam of choice
1 cup sultanas
60 gm vegan margarine
Scant 1/4 cup sugar
1 tbsp chia seeds soaked in 4 tbsp warm water
2 tbsp self raising flour
1 1/2 cups coconut
Cream margarine, sugar, vanilla and chia mixture until creamy and well combined.
Stir in sifted flours and milk
Line a 30 cm x 25 cm pan with baking paper and spread mixture .
Microwave jam for up to 60 seconds to make it easier to spread.
Spoon onto base and spread with back of spoon.
Sprinkle with sultanas.
Make topping: cream margarine and sugar until creamy. Add chia mixture and beat with wooden spoon until combined. Stir in sifted flour and then coconut in two halves (for easier combining).
Spoon topping over slice and spread evenly with fork.
Bake for 20 minutes at 180 degrees celcius or until golden on top.
Stand for 10 minutes before slicing.
Here it is boxed for lunch 🙂
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.
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.
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!”
Here’s a rough recipe for filling for these little pockets of joy!
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.
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.
Delicious cold in lunchboxes.
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.
100 g dairy free margarine
1/3 cup brown sugar
1 tbsp maple syrup
4 cups cornflakes
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.
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 🙂
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
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
1/4 large grey pumpkin peeled, coeed, sliced 5mm thick.
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.
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.
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.
Enjoy 🙂 this dish freezes well.
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.
Extras are a fruit box, muesli slice in a patty case and a brown rice and chia slice.
Happy lunching 🙂