Lunchboxes

So I’ve decided to stop being so lazy and start updating this more often. Namely because referring back to my instagram feed reminds me of bomb meals I’ve made and inspires me to make them again and make them better. Which makes me sound completely narcissistic, but I like doing that because I usually cook with stuff I normally have around and it’s obviously to my taste, which is handy. Most things I do are very easy and I enjoy eating. Also it pisses me off slightly when I hear people say vegan food is difficult or expensive. It’s some of the cheapest food in the world. And before I went vegan I used to dread cooking meat because it was actually such a pain in the ass. You’d have to defrost meat or make sure it was cooked exactly right or it would, I dunno, poison you or something.

For lunches I’m a bit fussy. I don’t like sandwiches because you can’t really bulk prep them and it’s a bit of a mission to eat one filled with enough veggies. I’m not a fan of a lot of traditional lunch options, so my tactic now is to just make things that I can eat cold and are still delicious. Being a slight math geek I think of them as a bit of an equation. Grain + legume + lots of veggies + spices = lunches fo’ da week.

Also let’s talk about quinoa. I don’t cook it according to the package anymore. I just use a massive excess of water and cook until it’s all absorbed, similar to how you’d cook couscous, but on the stove. I prefer white quinoa because I don’t like the crunch of the other colours, I don’t know why they’re crunchy but this has just been my experience. Maybe I just don’t know how to cook it right, but I’ve tried many a time.

Still on the topic of quinoa, you probably are aware already, but in case you’re not, it’s got some sick levels of protein in it. This meal is very high in protein because of the combo with chickpeas (or any legume). Make sure you get enough lysine, kids!

(This is for 7 portions)

This week we have:

Quinoa – 2 cups

Chickpeas – 2 cans drained and rinsed

Capsicum – handful each of red, yellow and orange chopped

Onion – 1 white, sliced

Garlic – 3 cloves minced

Broccoli – 1 head

Green beans – 2 handfuls

Mushrooms – 2 handfuls

Cumin – 2-3 tbsp

Tahini – 1/3 cup

Chilli – to your taste

Salt – to your taste

Cook your quinoa with lots of boiling water until it’s all absorbed. While this is happening cook the onion in some water, then add the chickpeas, spices, garlic and a little oil. Once that’s all fragrant, add the rest of your veggies. Then combine everything together. Now, I know these aren’t very specific instructions, but that’s the thing. Just go with what you’ve got. This takes almost no skill which is good for a regular occurrence.  I honestly hate buying food out now, especially as a vegan because you normally have to get something lame or unhealthy. This keeps me feeling groovy and because you control how much oil and salt is in it you don’t get dehydrated and gross from it in the afternoon.

PEACE.