{Today’s Lunchbox} Weekend Lunchbox

Happy Friday.  You know my love for weekend lunchboxes.  Today’s lunchbox is from last Sunday when I was out running errands:

• Gena’s Conservation Burgers
• Last dregs of tomato paste in its original jar (easier than repacking)
• A few cubes of Twin Oaks tofu, leftover from dinner the night before
• Chard leaves
• Red peppers
• Kelly’s Creamy Bean Dip from The Spunky Coconut Cookbook

This needs a topper:

I had never had raw burgers, but these were really satisfying:

When my Vitamix started having problems, I immediately called the manufacturer – but there was a span of time between them sending the label and me sending the Vita in so in the interim I bought a juicer.  As I mentioned yesterday, we had been planning to buy a juicer when it got warm, so I had done most of my research already.  The kind Faye (of the guest lunchboxes) was totally wonderful and put up with my last minute questions.  I will do a separate post on the juicer in the next few days, but as soon as the juicer arrived, I got to work on juicing and immediately realized just how much pulp juicing generates.  So I made these burgers right away, as I remembered them from when Gena first posted them.  They were a great weekend lunch amidst way too many items on my to-do list.  I ended up eating only one of the burgers as they were quite filling. With another of the chard leaves, I made a black bean dip tofu wrap.  My lunchbox was totally my zen moment on Sunday – I did not have to worry about reading labels or asking questions, and I could just sit back and enjoy.

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Disclosures:

• General Disclosures
• Specific Disclosure regarding Twin Oaks Tofu