The Green Lunch Box
Recipes that are good for you and the planet
Published on 16. March 2023
144 pages
978-1-3996-1364-4 (ISBN)
Description
The Green Lunch Box is packed with delicious, healthy, plant-based lunches to help you save the planet in your lunch break. Making your own lunch just a few times a week saves money, packaging and precious time. Discover simple, short recipes for hot boxes, soups, salads, wraps and snacks that make the most of your everyday fresh and store cupboard ingredients. Learn to love your leftovers, master the art of batch cooking and discover ingenious sustainable ways to pack (and eat) your lunch. Features sixty beautifully illustrated recipes, including: Smashed beets and rainbow salad with hazelnut dukkha, Burrito box with charred sweetcorn, avocado, habanero peppers and lime salsa, Black lentil, almond and coconut dahl with crispy cumin cauliflower, Courgette, carrot, apple and lime slaw with toasted pumpkin seeds, Spicy parsnip soup with crispy harissa chickpeas, Peanut butter, lime, chilli and rocket bagel, Mushroom, white bean, miso and leek parcels
More details
Other editions
Additional editions
Book
01/2022
1st Edition
Laurence King Publishing
€19.00
Shipment within 3-4 weeks
Person
Becky Alexander is an experienced book editor, food writer and columnist, a member of The Guild of Food Writers and co-author of cookbook Packed. She writes about and creates recipes focused on sustainability, zero waste and vegetarian and vegan eating. Follow Becky @thelocalfoodie.
Content
- Intro
- TITLE PAGE
- CONTENTS
- INTRODUCTION
- Salads
- Gorgeous Greek salad
- Butter bean and halloumi salad
- Roasted purple-sprouting broccoli and carrots with black lentils and chipotle
- Broad bean, petits pois and green bean salad with hazelnuts and clementine dressing
- Sesame noodles with broccoli, sugar snap peas and cashews
- Smashed beetroot rainbow salad with hazelnut dukkah
- Burrito box with charred sweetcorn and avocado and lime salsa
- Black lentil and red pepper salad with blitzed olives
- Protein-packed Buddha bowl with tahini dressing
- Monday leftovers lunch
- Sesame halloumi with quinoa and pomegranate
- Roasted cauliflower, carlin pea and grape salad
- Simple slaws and spirals
- Hassle-free salad dressings
- Hot
- Puy lentil, tomato and cannellini bean pot with harissa
- Chickpea, apricot and almond hotpot
- Black lentil, almond and coconut dhal with crispy cauliflower
- Red bean and sweetcorn chilli with lime and coriander drizzle
- Easy aubergine caponata with capers, olives and pine nuts
- Winter veg box bake with tahini yoghurt dressing
- Summer veg box bake with lemon and pumpkin seeds
- Jackfruit and green bean curry
- Soups
- Tomato, pepper and butter bean soup
- Cauliflower and cashew soup with crispy carlins
- Pea, spinach and chilli soup
- Spicy black bean soup with dark chocolate
- Parsnip and apple soup
- Leek, kale, potato and lime soup
- Red miso and smoked tofu pour-over soup
- Butternut squash, ginger and blood orange soup
- Stir-ins and sprinkles
- Bread
- Sandwich fillings
- Broad bean and pea 'guacamole' on sourdough
- Quick quesadillas
- Smashed beetroot, lime and cheese sandwich
- Tofu baguettes with radishes, apple and carrot
- Mushroom, leek, aduki bean and miso parcels
- Peanut butter, lime, chilli and watercress bagel
- Mix and match sandwiches
- Charred sweetcorn patties
- Black bean patties with avocado and radish salsa
- Smoky pulled jackfruit bun with carrot and sesame seed slaw
- Snacks
- Carrot cake bliss balls
- Blackberry, banana and lemon buns
- Sweet and salty popcorn
- Lime and tamari kale crisps
- Spicy nuts and seeds
- Flexi-flapjack bars
- Graze boxes
- Super seed crackers
- Veg box crisps
- ACKNOWLEDGEMENTS
- COPYRIGHT
