Wanna up your lunch game? Laura’s bento box ideas might just make you kick that pre-packaged lunch habit for good. Check out this episode for not 1, not 2, but 5 terrific, ALL vegan lunch ideas.
Quinoa Pizza Bites
1/4 cup onion, roughly chopped
3 cloves garlic, diced
2 flax eggs
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons nutritional yeast
1/2 teaspoon baking soda
1 cup brown rice flour
2 cups cooked quinoa
Preheat oven to 350 degrees
Saute onion and garlic on a skillet with a dash of olive oil until softened
Put half of the onion, garlic mixture into a bowl and reserve the other half for the pizza bites
Add the flax egg, dried basil, dried oregano, nutritional yeast, baking soda, salt and brown rice flour to the bowl and mix together
Add in cooked quinoa and mix together
Lightly spray the bottom of a mini-muffin tin with olive oil spray, and fill with 1-2 tablespoons of batter into each muffin, gently press them down to make them compact
Bake for 15-20 minutes and let cool
1/2 cups sun dried tomatoes
5-6 roma tomatoes, roughly chopped
1 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon red pepper flakes
Salt and freshly ground black pepper, to taste
1 lemon juiced
1/2 of the onion/garlic mixture from the pizza bite recipe
Put all ingredients into a food processor and pulse until desired consistency
Add the onion and garlic mixture from the pizza bites recipe and pulse till combined
Sides: Dates Filled with Almond Butter & Watermelon Cutouts
1 bunch kale
1 bell pepper
1 cup soaked walnuts
1/2 cups nutritional yeast
1/4 cups maple syrup
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon cayenne
Soak nuts overnight and then strain them.
Place nuts in food processor, add remaining ingredients, and pulse until the entire mixture is fully incorporated.
Place kale leaves in a bowl, add your mixture, and then massage the mixture into the leaves.
Spread the coated leaves on your dehydrator sheet or on cookie sheet with wax paper.
Dehydrate overnight or bake in oven at 200F until crispy.