138 posts tagged lunch
Spinach, little gem lettuce, cherry tomatoes, spicy roasted chickpeas and a good drizzle of tahini.
Dinner - warm salad! Steamed cavolo nero with tamari and lemon juice, fresh off the cob sweet corn, cherry tomatoes, red bell pepper, sundried tomatoes, tahini, s&p, chilli flakes and golden linseed.
Veggie burger made from badger beans, carrot, beetroot, oats, toasted seeds and herbs with relish, leaves, vegan mayo, vegan bacon and a seeded granary roll!!
And a lovely side salad of leaves, sunblushed tomatoes, tamari roasted seeds and balsamic. All from the adorable Cafe Kino in Bristol! :D
Lunch - iceberg lettuce, cucumber, red bell pepper, butter beans, sun-dried tomatoes, dried berries (goji, cranberry, bluebs), sunflower seeds, tahini, s&p and lemon juice.
Brunch; rosemary, garlic and coconut oil sautéed potatoes, spicy cumin tofu scramble, baked beans and toasted rye bread.
(Hot damn this was delicious. The tofu scramble recipe can be found here.)
Toasted sprouted seed rye bread with a layer of tahini, cucumber slices, basil tofu, cherry tomatoes and nutritional yeast, beetroot chips, sugarsnap peas and more cherry toms.
Gluten free cracker breads with mashed avocado, fresh basil and sea salt and sliced banana with cinnamon.
This is my new go to breakfast! I really hadn’t expected much from this but fresh basil makes everything taste fantastic. (Please excuse the poorly shaken cinnamon, haha!)
Food prep for a few days away. :)
I’m spending a few days with a friend, now that she’s finished uni, which I’m super excited for - however I hate being a burden with food! I’m taking a few train journeys to see her so I’ll eat one salad then and leave one for tomorrow probably. I find others’ food prep interesting so here’s mine! :D
- 2x salads made with iceberg lettuce, red and yellow bell pepper, sugarsnap peas, cucumber, cherry tomatoes, grilled asparagus, leftover homemade pasta salad, mint couscous and tomato salsa;
- 1x ripe mango;
- 1x cocoa orange Nakd bar;
- 1x box of orange, lemon and lime tea bags;
- 2x single serving portions of gf porridge, made with rice, millet and buckwheat flakes (free from Vegfest!!).
Obviously this isn’t 3 days worth of food but it’s enough to not be a huge pest. ^_^
Dinner - sun-dried tomato and basil pesto Puy lentils with spinach and grilled mushrooms, red bell pepper and cherry tomatoes brushed with a sweet and spicy tomato sauce. :)
Dinner - spicy grilled tofu and mushrooms with cherry tomatoes, edamame, spinach, a side serving of broccoli and a peanut/orange sauce.
For the tofu I pressed a third of a block, chopped it in to 5 slices the put some cornstarch, cumin, ground coriander, nutritional yeast, smoked paprika and cayenne pepper on a plate, mixed it up and rolled each piece of tofu in the mix. Then I just sprayed the griddle pan a few times with a lil’ bit of oil and grilled away!
The dressing is simply a tsp of peanut butter, pinch of salt and some orange juice (which I microwaved for 20 seconds - they heat helps everything emulsify) and bam! Awesome dressing. :D
A whole red bell pepper, cucumber sticks and a few tbsps of natural hummus. :)
Lunch - lettuce, tomato, carrot, avocado, baked potato, cashew and almond salad with a tahini/lime/orange dressing, paprika and cumin.
Pumpkin seed and cranberry bread with red pepper hummus, lettuce, dried cranberries, apple slices and organic peanut butter.
Roasted beetroot and aubergine salad with bulgur wheat, cherry tomatoes and local salad leaves, served with a pesto olive oil dressing.
I think this was probably my favourite meal we had out! I love a good salad. :3
Lunch - curried sweet potato and lentil soup with pumpkin seeds and cranberry, pumpkin seed and orange spelt bread.
It has started to get cold again and we had the biggest sweet potato I have ever seen to use up - and thus this soup was born! Recipe is here. :)