Lunch Bunch is growing rapidly, so we are making more and more food each week! This week included an abundance of vegetables, and many of these recipes are easy to make in large batches. We actually had some leftovers for the first time in Lunch Bunch history! Enjoy!
Quinoa and Tofu Stuffed Tomatoes
1 cup quinoa
1 medium onion, chopped
2 stalks celery, chopped
1 lb firm tofu
1/3 cup miso paste
1/3 cup tahini
6–8 vine ripe tomatoes, top and innards removed
Prepare quinoa according to directions. Meanwhile, in a small saucepan, sauté onions and celery in olive oil. Let cool slightly.
Mix tahini and miso to form a cake-like texture, adding water if necessary. Add tofu (crumbled with hands), quinoa, onions, celery and mix well. Fill tomato cavities with quinoa mixture and bake at 400 degrees until tops become slightly browned and tomatoes soft, about 15 to 20 minutes. Optional: Top with breadcrumbs for added crunchy texture.
Soba Noodles with Vegetables and Hard Boiled Eggs
Cook noodles according to package.
Mix with julienned carrots, snap peas sliced thinly on the diagonal, and thinly sliced green onions
Drizzle sesame oil on top of noodles and mix in.
2 tablespoons mirin
2 tablespoons soy sauce
Juice from 3 limes (I added some sprinkles of Essential Cane brand’s Habanero Sugar to the dressing.)
After adding dressing to noodles, top with crumbled Trader Joe’s Lime Chili cashews.
Hard boiled soy eggs
Peel eggs and place them in a container with:
1/2 cup light soy sauce
1 tablespoon mirin
1/2 tablespoon sherry vinegar
Soak for one hour in the refrigerator. Remove, slice and put on top of noodles or serve on the side.
A combination of spinach, dried cranberries, chopped almonds, celery, blueberries, and goat cheese. Dressing includes balsamic vinegar, olive oil, salt, pepper, and Dijon mustard. Measurements are all to taste.
Put red cabbage, napa cabbage, carrots, and peeled celery root through the grater of a food processor. Adda dressing of 1 part olive oil, 2 parts rice wine vinegar, a generous amount of Dijon mustard, salt and pepper. Go light on the amount of dressing, so the slaw doesn't get soggy.
Oatmeal Applesauce Cookies
4 tablespoons unsalted butter, melted
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup chunky-style applesauce
1 1/2 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
Photography by Jillian Guyette