As I mentioned yesterday, this is a busy time of year at my job, which often means that I need to think ahead to dinner as well when I pack food for the day. Today’s lunchbox is a great example:
- Red pepper boats and tempeh juice pulp pate for lunch (see below)
- Ricki’s Peas in a Creamy Curried Sauce (with my addition of Twin Oaks Sunergia Indian Masala Tofu) with juice pulp crackers adapted from Choosing Raw (made with chia instead of flax) for dinner
- Gena’s Protein Packed Kale Chips and Pumpkin Chia Pudding for snacks, two of my favorite recipes from Choosing Raw
Chia Juice Pulp Crackers
I was asked how I adapted Gena’s Juice Pulp Cracker recipe to use chia seeds instead of flax seeds – Gena’s recipe calls for 1/2 cup ground flax, so I generally grind about enough chia seeds to get about a 1/3 to 1/2 cup of ground chia. I eyeball it quite a bit, especially depending on whether the pulp is pretty dry (which it tends to be if I do not juice any cucumber or zucchini) so I would say I usually start with 3 tablespoons chia seeds, grind that, add them to the pulp and then decide whether to add more. I also process the whole mixture in the food processor as that makes it easier to spread.
Tempeh Juice Pulp Pate
I steam 4 oz tempeh for 10 minutes, add about 1/2 to 2/3 cup of carrot and celery pulp, a scallion sliced thinly, the juice of one lemon, some sliced nori and/or dulse seaweed, and then either extra-virgin olive oil or Vegenaise. I hate to admit it, but I think this tastes better with Vegenaise, though I am definitely trying to not make it a habit.
Peas and Tofu: Pantry Staples
I always keep a bag of frozen peas in the freezer (I find the Whole Foods 365 organic peas taste sweeter than other brands) and tofu. Both are quick shortcuts to good meals for me.
Be sure to stop by tomorrow as Heather of Gluten-Free Cat will be guest-blogging a very delicious looking lunchbox.
General Disclosures & Disclaimers