Delicious pizza – the eternal dilemma. Pizza tastes incredible, that is an immutable fact of the universe. But it’s also not very healthy, so you want to eat it, but then you also don’t at the same time. My head hurts already. The thing is, your standard pizza wouldn’t be so bad if it wasn’t for the base, the sauce, the cheese, and the toppings. If you take out all that junk you have a perfectly healthy… oh. I see the issue now. Let’s see if we can take the old adage of ‘swap, don’t stop’ and make something great here. Portobello pizza, when it comes to guilt free pizza eating, you’re our only hope.
The first thing you’ll notice is yep, it’s a portobello mushroom. The whole thing. No high carb base here, just mushroom deliciousness. That said, it gives a lovely savoury, umami flavoured foundation to get things moving. Good start! Next, find an organic or no-sugar tomato paste that you like and go to town.
BONUS SAUCE HINT: my god the tomato paste sauce will taste good if you mix in some dry Italian herbs, garlic paste and smoked paprika before putting it on your pizza – the flavours will carry through every bite – never a dull moment, we promise.
Toppings are of course, up to you. Olives being a perennial pizza favourite! Add whatever you like, it’s your pizza. Lastly, cheese. The trick with that is, if you don’t add any, you’ve still got a really tasty meal and you don’t get all that oil slick thing happening. Trust me, you won’t miss it. Vegan pizzas, woo! Put it in the oven for a couple of minutes and it’s all done! Pair it with a kalette and pea salad, then some coconut yoghurt and you’re all good to go – and all in less time than it takes for delivery. Healthy, filling, fast – great work, you!
- Portobello mushroom, tomato paste, garlic paste, smoked paprika, Italian mixed herbs, tomato, capsicum, red onion, red chilli, olives, dill
- Coconut yoghurt, nectarines, muesli, toasted coconut
- Peas, kalettes, brown rice
Tofu; love it, or love to hate it? We’re firmly in the former camp and can’t get enough, but even then it can get a bit same-same unless you give it some love. Honestly, tofu is the most underrated ingredient. Vegetarians, vegans, omnivores – everyone could use more of this in their life! Its economical, lean, and when you do it right, it tastes great. So where’s the tofu on all the menus! Perhaps people have just been put off those little flabby tofu cubes you get floating around in your miso soup at the local sushi joint. It’s hard to get excited about those little white chunks blobbing sadly into another – where’s the flavour? What a waste! So what’s the solution?
Enter crispy tofu! It solves any textural complains people might have, while imbuing it with super delicious golden crunchiness. Now I know everyone loves their tofu differently – Amy for example, loves agedashi, though I remain unconvinced. Some people like a medium level of squidge and thats ok. Me, I prefer firm tofu, no big deal. I think the thing we can all agree on though, is crunch is the best and nothing beats some well-seasoned crispy tofu! really, anything crunchy and golden is always going to be a winner. We decided to go with a bread crumb based pistachio crust and served it over a bed of kidney beans, leaves and red chilli for kick. Pair it with some fresh sides and you’re good to go! Tofu – you’re pretty great 😁
- Tofu (bread crumb crust), pistachios, red cilli, peanuts, carrots, red kidney beans, pepitas, spinach leaves, spring onion, black rice
- Cucumber, vegan kewpie mayo, nori
- Blackberries, strawberries, orange
Guys. Chai muesli. I’ll let that sink in.
If you’re wondering, yes, it’s as spicy and warming and comforting as it sounds. We absolutely love this lunchbox, and it’s all so simple! I promise! Here, let’s go through it.
OK! So heat some soy milk up in a pan – not much, and not too hot, just enough to incorporate properly with the chai powder. Silky good, grainy – bad! Once this is done, in goes the chai. Supermarket powder will work, or use a tea blend and prepare with water first, then mix with the milk. Either way, delicious chai! From there, just throw in however much muesli you want to chai-ify and stir it about. It should soak up the milky mixture and ta-da, your lunchbox just got a whole lot more exciting! Your vocabulary might have too, because you now know the word chai-ify… which is fun and a great word and i’m going to try to work it into conversation whenever I can (almost certainly will never come up, but that won’t stop me from trying).
So yeah, there you have it, chai muesli! And why stop there? I could see this being a thing for breakfast too. Chai porridge oats, anyone? You could mix it up dry and keep it in the pantry for instant and super luxurious, expensive looking breakfast times. I mean look at this – how much would you pay for this in a hipster cafe? It’s literally just muesli + chai powder so i’m thinking the profit margins must be insane! Well, not anymore – the secret is out and you can take it all the way to the bank. Enjoy!
- Muesli, chia powder, soy milk, toasted coconut, raspberry, nectarine, strawberry, fig, honey, blueberries, rose petals, buckwheat kernels
- Beetroot, carrot, spinach
- Peas, avocado, mint
They say eating the rainbow is good for you. Vitamins, minerals, awesome! What’s more important though, is how cool it looks. I mean take these skewers. They’re just so goddamn cute. And if you hook them up with some sauces, you’re good to go. Healthy, tasty, fun. And the best part is, all the bits are replaceable. Don’t like tomato? Capsicum has you covered. Don’t like capsicum? Maybe a radish. Don’t like radish? I can’t think of any more red vegetables now, so I suggest we stop now and you just go with the radish. You never know, you might like it more than you think 😆
So yeah, just go with what you love, what you’ve got in your fridge and what fits into the spectrum. If you’re missing a colour then hey, you’ll probably live, and it will still taste great. We’ve used bocconcini for creaminess, and the vegetables speak for themselves. Guacamole, salsa and greek yoghurt round out the dipping sauces, so you really can mix and match until your heart is content. Bon appétit!
- Kale, bocconcini, tomato, red and orange capsicums, baby corn, brussels sprouts, zucchini, red onion, tinned beetroot
- Guacamole, salsa, greek yoghurt