As a vegetarian, Amy has got to keep on top of her vitamins. There’s the old way to do this, which was to painstakingly track which micronutrients she was getting and plan accordingly. The modern alternative is to just eat a whole bunch of really great things every day, and this is where the beauty of the rainbow box comes in! It’s easy and it makes sure you’re getting a wide variety of different nutrients every day. If anything, you could even rainbow this up more! Radish in the purple section? Blueberries and blackberries? Peas plus avocado? Look, no lunchbox is perfect! They are all learning experiences. For now, this one looks cool and packs a whole variety of interesting colours and textures in, so it’s a great start.
Here we loaded up some Cruskits with a couple of different toppings. Cruskits are crunchy little rectangles of crispbread that you can get at the supermarket. Sort of like crackers but with more of a hard, grainy vibe to them. We like them a lot and they’re very versatile, so we figured they would be the perfect base for some rainbow vegetables! Add a little bit of vegan cream cheese to tie the flavours all together, then just pair them up with some spectrum appropriate sides and you should have a bright, healthy lunchbox all ready to go!
- Corn Cruskits, vegan cream cheese, avocado, coriander, carrot, orange and yellow capsicum, corn, tomato, red kidney beans, chilli flakes, kale
- Red cabbage
When you think of lunch boxes, the meal you usually associate it with is, well… lunch. You might just get away with a breakfast box to get you moving, or a dinner box full of last night’s leftovers, so why is it so taboo to have a lunchbox entirely dedicated to dessert? Well, the practical amongst you might say ‘you won’t have long lasting energy or feel full for long’. To them, all I can say is ‘that’s absolutely true, good point’. But hey, just this once we’re doing it anyway. Don’t tell anyone yeah – this can be our little secret 😉
So here we have the grapefruit tart. Tangy grapefruit curd in a short pastry – what’s not to love! Sprinkled with pistachio and laid out on a bed of chocolate soil, this lunchbox is sure to take people’s breath away when they see it; I know Amy sure got a surprise when she opened it up and found this staring back at her! If you’ve got that cute little pastel grapefruit tart and the baked chocolate soil happening, you may as well go the whole way and make it a little garden to sit in! Decorate as necessary with leaves and flowers, cover with pistachios for a beautiful little crunch, add some honeyed fig for a sweet finisher, then pair with some palette cleansing buddies like the raspberries and mint and you’re all set!
- Grapefruit curd, short pastry, grapefruit, pistachio
- Fig, honeycomb, cream, raspberries, mint
- Chocolate soil, star anise
Little dippers! Unlike my last lunchbox, the pumpkin soup, which was wholly unsuitable for kids due to fundamental ‘oh my gosh it’s spilling everywhere!’ issues, here we have the opposite end of the spectrum – kids love dipping stuff! Heck, who doesn’t right? Amy isn’t a kid, and she sure loved it ha ha. The idea here is, you’ve got a whole bunch of crunchy, yummy bits and pieces that you can combo with sauces or wrap in leaves and crunch with capsicum until your heart is content. Healthy and fun, what’s not to love!
So let’s take a look at the lineup! From left to right, we have teriyaki tofu. Just chop up some tofu and press the moisture out, then soak it overnight in teriyaki sauce. A quick trip to the oven (it can piggyback off the roast potatoes when you put them in, doesn’t need long) and it will be beautiful and sticky and just yummy. Cover it with sesame seeds and you’re all set on the tofu front. NEXT, roast potatoes! Really, no introduction necessary here. Crunchy, golden, awesome. Carrots are here to bring a fresh crunch to the whole thing, and the capsicum on the end, even more so. It sort of goes from heavier to lighter, so mix it up.
Sauces are kewpie mayo (they do a vegan mayo too, use that one!), peanut butter (you can mix it with a little sesame to give it a more liquid, dippable consistency, and spicy sriracha + chilli for some kick. And that’s it! What a lunch!
PS: After I was done photographing, I loaded a whole bunch more dippers in there – a girl has got to eat! She ended up with about double the pictured amount in total 😂
- Teriyaki tofu, sesame seeds, roast potatoes, carrot, rep mini capsicum, spinach, lime
- Sriracha, red chilli, peanut butter, peanuts, vegan kewpie mayo, cucumber
Presenting the pumpkin soup lunchbox! Once again pushing the boundaries of what should realistically be placed in a lunchbox with open compartments. I would recommend keeping this one upright, otherwise you may be greeted with pumpkin coated strawberries for lunch. Maybe I should embrace that in a future box – a lunchbox where all the elements are designed to be super complementary so you can just shake it up and you’ll have some crazy soup-vegetable-salad combination, but everything just works. It could be a thing! That said, this soup was way thick and didn’t leak out under the compartments, making it a breeze to pack compared to the acai bowls! If you’re feeling brave, give it a go 😂
Pumpkin soup is of course the hero here, but we toasted some bread to give it some crunch, fried up some little diced potato bits for more crunch, then figured we’d throw on some roasted pumpkin seeds, for uh… well, more crunch, actually. It’s a fairly crunchy bowl. Even the fried sage on top was crispy – a close relation and firm ally to crunchy foods. Fried sage is definitely essential, adds such an intense flavour even if you only get a little bit. Oh and the roasted pumpkin seeds were from the pumpkin that we made the soup from, so you don’t need to throw them out – they make ana amazing snack if you roast them in a little bit of oil and paprika. Highly recommended. Finish with some fresh fruits and a little salad and you’re good to go!
- Roast pumpkin, roast sweet potato, soy milk, garlic, vegetable stock, onion, greek yoghurt, potato bits, croutons, roasted pumpkin seeds, fried sage
- Cherries, strawberries, pomegranate
- Red cabbage, pistachios, lemon