Lettuce Lunch

Vegetarian

Lunchbox: Roast Pumpkin Salad

 Roast Pumpkin Salad

Keeping it bright and fresh today with this healthy little lunchbox! Sometimes you need to take things back to basics – so here’s our take on a classic roast pumpkin salad! Sure, Amy loves all those luxurious vegan panna cottas and watermelon jellies but let’s go back to where I think a lot of us began – crunchy, golden roast vegetables over salad (bonus points for the avocado!). Like, is this the vegan meal that converts more people than any other or what! it’s simple, hearty, classic, and just really, really good! The problem, of course, is the lengthy wait, though I suppose that’s just part of the ritual. Some might even claim the suspense makes it better – you’re bound to be hungry when they’re finally ready, which will naturally add greatly to your appreciation of the end result. Good things come to those who wait was clearly written with roast pumpkin salad in mind!

 Roast Pumpkin Salad

In any case they make an incredible tasty and no fuss addition to any lunchbox – paired up with a fresh salad and some lighter vegetables and you have a really vibrant, nourishing meal ready to go. Cleanse that palate with some kiwi, dragonfruit and mint, and if you’re feeling really indulgent, top it all off with some sesame snaps. Sometimes keeping it simple pays off 🙂

  • Pumpkin, salad leaves, avocado, coriander, dill, red cabbage, pepitas, red cabbage, edible flowers
  • Dragonfruit, kiwi, fig, blueberries, strawberries, mint
  • Cucumber, corn, micro-herbs
  • Broccolini, basil, red chilli
  • Sesame snaps

For this lunch we used the Planetbox Rover. It’s dishwasher safe, stainless steel, and has room for all our favourite snacks! Click here for details.

Lunchbox: Vegan Rosewater Tart

Vegan Rosewater Tart

Today I bring you the marriage of two of my favourite things – panna cotta (you can check out my last attempt here) and trying my hand at wildly over the top pinterest recipes! When I saw a similar one online using a gel top and panna cotta filling I knew what I had to do; veganise! If you like to bake you’ve probably already found a gelatin substitute that works for you – which is the hardest part, so you’re already halfway there! Other than a little bit of waiting around it’s pretty much like making a regular tart, but the payoff and wow factor is real – I challenge anyone to not be delighted when they see this! It’s 100% worth the (minimal) extra effort involved.

Running through the ‘how’ briefly – just so gather your ingredients, roll that pastry out and blind bake it until it’s cooked. Into the fridge it goes! Next whip up a batch of vegan panna cotta or custard, making sure it’s got enough gelling agent to come together when cooled. Prepare, cook, and cool it to room temperature, then pour into the chilled tart case. Lastly, you guessed it – on goes the gel! This is usually as simple as gelatine substitute, sugar and flavouring (we used rosewater) that has been combined over heat, cooled to room temperature and poured over the panna cotta layer of the tart. Set this, decorate with pistachios and rose petals and you have an impressively luxe dessert that is sure to make waves.

As for sides – bright, fresh berries cut through the creaminess and provide contrast, while a salad of roast vegetables and toasted nuts is a perfect, hearty accompaniment. A real head-turner, this is one pinterest dream dish that’s easy to make reality – try it out and let us know how you go!

Vegan Rosewater Tart

  • Rosewater panna cotta tart, pistachios, rose petals, blueberries, fig, mint leaves, white peach, raspberry, pomegranate strawberry, vegan chocolate, coconut yoghurt, buckinis, edible flowers
  • Sweet potato, pumpkin cauliflower, corn, chickpeas, toasted farrow, pepitas, mixed leaf salad, enoki mushrooms, red onion, red chilli, pea shoots, broccolini, edible flowers

If you love the double-compartment look, try the updated Lunchbots Bento Duo. It’s a newer, more compact version of the one we used here!

Lunchbox: Green Veggie Wrap

Green Veggie Wrap

Everyone loves carbs, but hey sometimes it’s good to cut down a little – and that’s where this adorable little green veggie wrap come in! The theory is simple – take a wrap, make it green, pat yourself on the back for being so healthy, enjoy. Of course, filling the other sections of your lunchbox full of delicious, carbohydrate rich foods is optional – but hey every little bit helps, right! In any case what we have here is a super tasty, super fresh little lunchbox filler that will leave you feeling guilt free all day. We’re already a big fan of wraps and deep green salad leaves, so combining them seems like a winning move.

Green Veggie Wrap

Sitting on a fresh, colourful salad is the only way to go with a green veggie wrap – we loved the radish for a little bit of extra crunch. Marinated tofu makes a perfect filling (we went Thai style!) and fresh bean sprouts tie the whole thing together. Over on the left we have sweet potato hummus with pomegranate and pepitas. The idea was you could dip the grain twists, but we found that it also made a great dipping sauce for the wrap. So load that lunchbox up with extra hummus to make sure you don’t come up short – you can basically mix all the segments together here, a bite of green wrap with a handful of grain twists, toasted nuts and some hummus sounds like heaven to us, though you might want to leave the strawberries and dragonfruit out of even your wildest flavour combination experiments 😉

  • Silverbeet leaf,  avocado, baby corn, red cabbage, red chilli, carrot, cucumber, Thai marinated tofu, enoki mushrooms, radish, salad mix, bean sprouts, edible flower
  • Sweet potato hummus, pomegranate seeds, pepitas, dill, sesame seeds
  • Strawberry, dragonfruit
  • Ancient grain twists
  • Cashews, macadamias

For this lunch we used the Planetbox Rover. It’s dishwasher safe, stainless steel, and has room for all our favourite snacks! Click here for details.

Lunchbox: Stuffed Sweet Potato and Beetroot Waffles

Stuffed Sweet Potato

Mm, stuffed sweet potato! And yes… let’s get right down to it – yep that IS a dolphin shaped beetroot waffle. One might ask why, but I would say – ‘why not?’ – recently I came across a sea animal themed waffle iron and the rest is history – no longer constrained by the rigid grid lines and boring 4×4 squares of regular waffles, we now have bright, silly seahorse, dolphin or crab-shaped waffles. It’s the only seafood endorsed by Lettuce Lunch! Add a little pureed beetroot in there for colour and depth of flavour and you’ve got a good time on your hands. Just look at that little guy! Swimming proudly on coconut yoghurt waves, in a sea of strawberries, cherries and banana.

If you can get your hands on a waffle maker with novelty shapes I highly recommend it – it takes no extra work seeing as you’re still just pouring out batter onto an waffle iron; but everyone loves it and will praise your creativity and think you’re great, a win/win in my books.

Alongside this we’ve got earthy stuffed sweet potato, with mixed vegetables and on a bed of toasted nuts and beans. Of course, it’s hard to get the limelight back from the attention seeking showpony dolphin waffle over there in the dessert compartment, but damned if this doesn’t give it a good run for its money with all those warm, autumnal flavours. Inner beauty or outer beauty, make your choice – because the prettiest thing about a big chunk of roast sweet potato is definitely the taste, not the look 😀

  • Sweet potato, asparagus, baby corn, green and red chilli, blue corn chips, kidney beans, cherry tomato, toasted almonds, celery, coriander, pepitas, spinach
  • Beetroot waffle, coconut yoghurt, strawberries, banana, cherries, blueberries, pistachios rose petals, mint, kiwi fruit

If you love the double-compartment look, try the updated Lunchbots Bento Duo. It’s a newer, more compact version of the one we used here!