Move over Lunchables!

Remember those nasty things? In Elementary, the cafeteria introduced their own version of Lunchables complete with cold cuts, crackers and dried-out veggie sticks. I tried one to be cool once...I'll take greasy cafeteria food any day.
But don't worry, I've got you covered for lunch, with not one, but TWO yummy recipes I threw together in the name of using up leftovers.
For fun, I decided to try Chocolate Covered Katie's Chopstick Challenge. I bought a bunch of fun chopsticks in China last summer, so I eat with them all the time, but I'm always up for a challenge.
Here we go:

Recipe #1: Orange-cashew seitan



Ingredients:
1/2 daikon, cut into matchsticks
1 C chopped cabbage (or bok choy if you really want to get fancy)
1 T sesame oil
1/4 C water or broth
1/2 small can mandarin oranges, drained
2 T orange juice
2 T soy sauce
1 t apple cider vinegar
2 T minced chives
6 oz seitan, cubed (this is a guestimate. I just threw in a big cutlet. Also, feel free to omit or use tofu if you don't do gluten.)
1/4 C cashews

Saute the daikon and cabbage in the sesame oil until tender. Add all other ingredients and stir-fry until mixed and heated through. Eat by itself or on a cooked grain. I put mine on millet.
Eat with chopsticks! (note: millet is not the easiest thing to eat with chopsticks!) Serves 2

Recipe #2 Hash-brown tofu scramble



Ingredients:
1/4 chopped onion
1/2 chopped bell pepper
1 small potato, grated, thinly sliced, or cut into matchsticks
handful of spinach
4 oz. firm tofu
1/2 tomato
3 T snipped chives
1 T nooch
salt, pepper, tumeric, and cumin to taste
Salsa and diced avocado for topping

Spray a skillet and cook the onion, pepper, and potato until tender. Add the tomato, tofu, and spinach. Add chives, nooch, and spices. Stir until everything is cooked and the tomatoes start to get saucy. Top with avocado and salsa, then devour. This one is more chopstick-friendly.
Serves 1 if you're hungry, 2 if you're willing to share.

Stay tuned for dessert!

Kella

Three yummy lunches

I love coming home between school and work for a homemade lunch. I usually for for something light because I like to snack in the afternoon. Here are three lunchies I made this week:

A big ol' green salad with avocado, peppers, broc, and homemade carrot-orange-ginger dressing.

Carrot-orange-ginger dressing:

5 or 6 baby carrots, or 1 or 2 large ones

Up to 1/4 C OJ

2 t mac nut oil (optional)

ginger to taste

Blend until smooth. Add a little more oj to keep things moving.

Wrap with whole wheat torilla, chickpeas, salsa, avocado, spinach, and fresh chives.

And the lunch of the week:

Sesame maple ginger glazed tofu on a humongous salad!

I got this recipe from the incomparable Averie from Love Veggies and Yoga! I loved it so much, I think it might be my lunch tomorrow too.

But go check out Averie's blog; it's one of my very favorites and her recipes are out of this world. I recommend the peanut sauce with zuke noodles and the raw cookie dough balls. Also, Averie is an amazing Yogini, so if you're looking for a side of yoga tips with your dinner, she's your girl.

Recipe is here.

Ok Kella, less blogging and more homework. Four more weeks till graduation.

Happy eating!

Kella