Vegetarian stuffed capsicum time! These little bundles of goodness went down a treat – and you can stuff them with anything you like; your favourite cream cheese or vegan alternative, vege mince, brown rice, or even a handful of even smaller capsicums – it’s capsicums all the way down! We call that one the ‘capception’.
Ok, I admit… we haven’t made the capception just yet, but one day, when the fridge is reeeeally empty except for capsicums and i’m all out of ideas… and it will be glorious. In the meantime, if you find yourself with too many capsicums, try chopping them up as a crunchy side like in this cherry salad lunchbox.
I think there’s something so soothing about that gradient. Something deep within that says ‘hey, that’s nice!’. The best part is it tastes really good too – I didn’t cook the caps so they kind of serve as the fresh, crunchy vessel for a rich, creamy filling. They’re sort of like fresh jalapeño poppers, come to think of it! Well, whatever, these are delicious and you must try them out. We spiked our creamy filling with some dill and lemon juice to really make it shine, but again, you can stuff them with pretty much whatever you like; we are quite partial to these stuffed with brown rice and a vege mix too, and it’s so easy to just use leftovers – they’re the ultimate capsicum fillers! Get creative, and let us know in the comments! Whatever you choose though, we know you’ll love these vegetarian stuffed capsicums.
- Mini rainbow capsicums, cream cheese filling, dill, lemon juice, pepper, kale
- Toasted chickpeas, red chilli
- Strawberries, blueberries
Soba noodle time! I figured it was time to explore some Asian flavours and ended up with this apparently delicious broccolini soba noodles bowl. I say apparently, because to be honest this one was all for Amy. You see noodles… are not my thing. I find the texture unsettling, which is of course ridiculous, but hey. I have it on excellent authority that this was a wonderful lunchbox so I’ll just leave it at that. Works for me!
You can see shimeji mushrooms are the star here – if you haven’t had the pleasure I recommend you go out and find some shimeji mushrooms ASAP! These are our absolute favourite type; we’re lucky enough to get them in the supermarket but if you can’t find them there try the markets. Anyway mixing shimeji + soba is a super earthy combo so the broccolini, spring onions and chilli are there to wake things up a bit. It’s a bit fresh, a bit savoury, a bit hearty… basically all the things you want in a broccolini soba noodles lunchbox! Finish it off with a splash of sesame oil and you’re good to go 😀
- Soba noodles, shimeji mushrooms, broccolini, spring onion, red chilli, sesame oil, flowers as garnish
- Cauliflower, radish, peas, vegan salad dressing
Vegetarian beetroot tart. Enough said right? Sign me up! Making this one was actually a whole lot of fun as I don’t really venture into the baking side of things too often, and the results actually turned out really well! As far as baking goes this might not be the most complicated or advanced recipe (ok – you could probably make this whole thing while blindfolded, I admit!) but damned if the results aren’t anything short of amazing. Naturally for something so simple, you’ve got to get the flavours just right, but really how can you go wrong with toasted pine nuts, caramelised onion, rosemary… um… I need to go make this again right now, excuse me!
I think the reason this it works so well is because of all the contrasts. You’ve got earthy beetroot on a light, flaky crust, served up on a fresh bed of spinach and asparagus – and that’s only the first compartment! Roasted sweet potato or pumpkin to give you some hearty, long-lasting energy and crisp apple and pear with walnuts for dessert, with a little sprig of mint to cleanse the palate; talk about a roller coaster of tastes and textures right? Mixing things up like this keeps everything interesting from first bite to last and is something I always try to be mindful of when coming up with new creations.
Additionally, lavender! If you’re lucky enough to have access to fresh lavender then awesome, on it goes. Take note though, it looks beautiful and a little bit adds a very interesting flavour that really elevates things (floral, herby… a little bitter?), but just the tiniest pinch too much can turn a sophisticated tart into a potpourri pie – that’s bad!
- Beetroot, puff pastry, goat’s cheese, toasted pine nuts, caramelised onion, lavender flowers, rosemary, asparagus, spinach
- Roasted sweet potato
- Apple, pear, walnut, mint
Vegetarian cauliflower tacos… what a world! Hot on the heels of our Moroccan quinoa box I figured we would try Mexico next. And when I think Mexican food, I think tacos! When it comes to making vegetarian versions of typically meaty dishes, there’s always a couple of good options. Marinated tofu works, as do simply using some meat alternatives, but I think our absolute favourite is the tried and tested method of frying vegetables until crunchy and delicious – we opted for cauliflower here to do the honours, and didn’t regret it for a second. Caulies are great for this because they’re pretty forgiving in regards to time spent cooking; definitely important when that crispy coating is browning up and you don’t really want to worry about if what’s inside is done or not!
If you’re looking to batter the cauliflower yourself, it’s so, so easy, and always worth the effort. Whisk an egg, or mix up some egg substitute and dip the cauliflower in this briefly. While it’s wet, dredge it through some flour mixed with panko bread crumbs (panko optional – super crispy mode). After that it’s all pretty straightforward, into the oil it goes! Remove from heat when browned, and you’re good to go. Trust me, it’s worth the extra time to put the ‘crispy’ in crispy vegetarian cauliflower tacos – your tastebuds will thank you later.
Of course, every great taco needs a creamy element and some heat – here we have a little dab of greek yoghurt, some cracked pepper cheddar and a bit of chilli to round out the flavour profile. Pair it with a little taco sauce, a splash of lime juice, and a green salad and that’s that – crispy cauliflower tacos 🙂
- Cauliflower, chilli, cracked pepper cheddar, coriander, taco sauce, soft taco, lime, mixed leaves
- Kidney beans, tomato, spring onion, sesame seeds