Spring is around the corner and in some ways has arrived early this year. Here outside my window the cherry blossom is in full bloom. I try to enjoy this even though it does remind me of the effects climate change is having on the world around me. To lighten the mood these thoughts can bring I came up with five new lunch box ideas, all with a touch of spring. I know you guys have liked these posts in the past and I am hoping this will be no exception. I personally really enjoy all these recipes. They are pretty simple to make yet with lots of colours, flavours, textures and nutrition still.

As always I try to make balanced meals in the way I combine the foods that go into the dishes that finally find their way into the lunch boxes. Please feel free to be creative with the recipes though, especially with the sides and snacks I suggest. There’s lots of room to add another vegetable here or simply swap one for another. You can also use your favourite grains, pasta varieties or noodles etc instead of following my lead. If you don’t like tofu – go for tempeh or beans or lentils. Variety is the spice of life and most importantly make sure you enjoy the food in your lunch box, this will ensure that you keep making it and save money on a daily basis as well as stay healthy and happy!

Malin x


CRUNCHY PEANUT DRESSED SALAD W. FRIED TOFU

Serves one person but is easily multiplied to serve several.


INGREDIENTS:

A handful each of:

Finely sliced red cabbage

Sliced chinese/napa cabbage

Carrot ribbons, made with a vegetable peeler

Bean sprouts

Sliced spring onion

Fresh coriander

Marinated tofu, cut into bit sized cubes

Peanut dressing:

1 tbsp smooth peanut butter

1 tbsp soy sauce

0,5 lime, juice and zest

0,5 tsp maple syrup or other liquid sweetener

Top with:

Toasted mixed seeds: I used sesame, pumpkin and sunflower

Serve with, optional:

Edamame beans with flaked sea salt

Orange wedges



PESTO PASTA SALAD

Serves one person but can easily be multiplied to serve several.


INGREDIENTS:

1 portion of pasta such as fusilli, cooked according to the package instructions

0,5 cup thawed frozen peas

4-5 sundried tomatoes, sliced

0,5 small red onion, cut into thin rings

For the pesto:

1 heaped cup basil leaves

0,25 cup toasted walnuts

2 tbsp nutritional yeast

1 garlic clove, sliced

0,5 lemon, juice and zest

1,5 tbsp extra virgin olive oil

A splash of water

Salt and pepper. to taste

Top with:

2 tbsp toasted seeds; I used a mix of pine nuts, sesame-, pumpkin- and sunflower seeds

Serve with:

A large handful of rocket

A tomato cut into cubes

Balsamic vinegar



CHICKPEA AND AVO SMASH SALAD SANDWICH

Serves a big portion for 1 person but can easily be multiplied to serve many.


INGREDIENTS:

Chickpea and avo smash:

0,5 cup cooked chickpeas, drained and rinsed

1 small avocado

1 spring onion, sliced

1-2 tbsp chopped flat leaf parsley

0,5 small lemon, juice and zest

1 tbsp nutritional yeast

Salt and black pepper, to taste

Layer the sandwich with:

4 small slices of rye bread or any other bread you like

4 smaller lettuce leaves

4 large tomato slices

2 small handfuls alfalfa sprouts

Serve with:

A large handful of rocket

1 cup of thawed frozen green beans

0,5 tbsp soy sauce

A lime wedge

2 tbsp toasted seeds; I used sesame, pumpkin and sunfower



MISO NOODLES W. ROASTED BROCCOLI AND TEMPEH

Serves one person but can easily be multiplied to serve many.


INGREDIENTS:

1 portion of Korean sweet potato noodles or regular rice noodles, cooked according to the package instructions

A large handful of broccoli florets and stem pieces

A handful of cubed tempeh

1 tbsp soy sauce

0,5-1 tsp sriracha sauce

0,5 tsp toasted sesame oil

1 tsp rapeseed or other oil for roasting

Salt and pepper, to taste

Miso sauce:

1,5 tbsp light miso paste

1 tsp toasted sesame seed oil

0,5 lime, juice and zest

1-2 tbsp water

Black pepper, to taste

Top with:

2-3 tbsp toasted seeds; I used a mix of pine nuts, sesame-, pumpkin- and sunflower seeds

1-2 spring onions, sliced

Some fresh coriander

Serve with:

A couple handfuls edamame beans with flaky salt, see crunchy salad recipe above for how I prepare them



COLOURFUL MEZZE BOX

Serves one person, except the hummus which serves 2-3, but is easily multiplied to serve several.


INGREDIENTS:

Golden cauliflower:

A large handful cauliflower florets

1 tsp oil such as rapeseed

0,25 tsp ground turmeric

Salt and black pepper, to taste

Quinoa tabbouleh:

0,5 cup cooked quinoa

0,5 large tomato, finely diced

A handful each of fresh flat leaf parsley and mint, very finely chopped

0,5 small lemon, juice only

0,5 tbsp extra virgin olive oil

Salt and black pepper, to taste

Beetroot hummus:

1 carton/can of mixed white beans or butter beans or chickpeas

1 small/medium sized cooked beetroot

1,5 tbsp light tahini

0,5 lemon, juice only

1 small garlic clove, sliced

Salt and black pepper to taste

Top with:

2-3 tbsp mixed seeds

Serve with:

A big handful of lettuce or mixed leafy greens

Olives

Tahini


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