Panzanella Italian Bread Salad

This tastes like piece of Italy. A traditional salad, it is really filling thanks to the bread pieces, which a coated with good-quality olive oil before being baked. Cucumber and cherry tomatoes bring a wonderful freshness. Simple and good, the only missing from this lunchbox is a view of Italty! Ingredients: 5 slices of baguette,Continue reading “Panzanella Italian Bread Salad”

Rice-crusted vegetable pie

Ingredients: Olive oil, for oiling 150 g/5 ½ oz long grain rice 450 ml/15 fl oz vegetable stock 2 tbsp sesame seeds, roasted (optional) 1 vegan egg beaten 1 red onion, cut into wedges 1 red pepper, deseeded and chopped 1 yellow pepper, deseeded and chopped 1 courgette sliced 1 sweet potatoes chopped 1 tbspContinue reading “Rice-crusted vegetable pie”

Chia And Gluten-free Pizza:

Ingredients: For the dough 2 tbsp ground chia seeds (from health food shop) 200g (7oz) plain-all purpose flour ½ tsp salt Gluten-free flour, for dusting For the topping 100g (3 ½ oz) tomato passata 2 tbsp tomato purée ½ tsp olive oil Sea salt Freshly ground black pepper 1 small onion ½ plum tomato 250ml/1Continue reading “Chia And Gluten-free Pizza:”

Ligurian Trofie pasta with Green Beans, potato and pesto

Trofie are short, thin knotted stripes of past, Liguria in north-western Italty. The region is also famous for its fresh basil, so pesto sauce is Trofie’s perfect parthner. Of course, you can buy decent ready-made pesto but making your own is pretty easy and gives the finished dish extra depth of flavour. Not to mentionContinue reading “Ligurian Trofie pasta with Green Beans, potato and pesto”

POTATO “RISOTTO”

Sometimes it’s good to do things a bit differently-this lunchbox risotto is made from potatoes instead of rice. The olives, capers, and sun-dried tomatoes provide a culinary lunch time escape to the Mediterranean-dreaming about your summer holiday while you eat is definitely to be encouraged! Ingredients: 400g (14oz) new potatoes 1 small red pepper 1Continue reading “POTATO “RISOTTO””

Spaghetti Frittatas

These little noodle nests are truly predestined for the lunchbox. Spaghetti frittatas Combine all the best features of delicious, creamy pasta dish. They’re baked until crisp to make them even tastier and best of all: you can eat them with your fingers. Ingredients: For the Frittatas 150g (5 ½ oz) wholewheat spaghetti Sea salt 30gContinue reading “Spaghetti Frittatas”

Cauliflower & beans biryani with crisp onions

This can be time-consuming as it has a few stages so it is worth making a larger quantity to serve when there is a bit of family or friends gathering- any leftovers are good too. Ingredients: 500g/1lb 2oz/2 ¾ cups white basmati rice 1 bay leaf About 6 cardamom pods, crushed 2 tbsp olive oilContinue reading “Cauliflower & beans biryani with crisp onions”

Roast spiced pumpkin: With Braised Lentils & Vinaigrette

Ingredients: 1 butternut pumpkin (squash) About 750 g(1 lb 10 oz) 150 ml (5 fl oz) olive oil 1 teaspoon ground cumin 1 teaspoon hot smoked paprika Sea salt flakes Freshly ground black pepper 1 garlic bull, cloves separated, skin on 2 medium onions, finely sliced ½ fennel bulbs, finely sliced 250 g (9 oz)Continue reading “Roast spiced pumpkin: With Braised Lentils & Vinaigrette”

Thai Brussels Sprouts Curry

Use A Mixture Of Asian Mushrooms Such As Oyster, Shimeji And Straw Mushrooms. Ingredients: 2 cups (500ml coconut milk 1 ½ cups (375ml) vegetable stock 2 fresh kaffir lime leaves, torn 300g (9 ½ ounces) baby Brussels sprout, halved 1 tablespoon lime juice 2 teaspoon coconut sugar 150g (4 ½ ounces) green beans, halved diagonallyContinue reading “Thai Brussels Sprouts Curry”

Roast chilli Jam Vegetables with Thai Cucumber Salad

Ingredients: ½ (150g) Thai chilli jam paste ½ cup (50g) coconut oil, melted 800g (1 ½ pounds) Kent pumpkin, Cut into wedges 400g (12 ½ ounces) baby carrots, trimmed 2 Lebanese cucumbers (260g), seeded, sliced on the diagonal 2 green onions (scallions), sliced thinly 2 cups (160g) beans sprouts ½ cup loosely packed fresh ThaiContinue reading “Roast chilli Jam Vegetables with Thai Cucumber Salad”