Have you met Gena of Choosing Raw? Her blog is lovely – eloquent and thoughtful. And she comes up with fantastic raw and cooked vegan recipes. I love her blog because it is always giving me new ideas on how to pack more produce into each and every meal. Today’s lunch includes two of my favorite recipes from the Choosing Raw blog:
- A new favorite: Cheezy Red Pepper Hemp Dip with sliced red pepper and carrots
- A favorite of the last year: Collard Wraps with Pizza Cashew Cheese (I added basil leaves, a smidge of hummus, sliced red pepper, carrots and zucchini to the collard wrap):
Husband and I made wraps for dinner last night, so I just made two extra and put them in the fridge. The above picture was taken after the wraps spent a night in the fridge. By lunchtime today they were not soggy. I actually prefer to make collard wraps a few hours before eating them as I find the filling softens the collards just a bit. When I make wraps using Lacinato (aka Dino) kale, however, I prefer to make the wraps right before eating them.
PS – if you are curious about why I started the lunchbox series, click here. Initially it was going to be a for just a week but now I am on week 3 and planning to do a lunchbox for workdays until the end of September. I am debating continuing the series indefinitely, but would welcome ideas for ways to make it less monotonous.
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