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LUNCH #1: Roast Veggie Quinoa Salad w/ orange wedges & mixed nuts
• 1 cup quinoa
• 1 veggie stock cube
• 1 red capsicum/pepper, diced
• 1 zucchini, diced
• 1 red onion, sliced into thin pieces
• 1 sweet potato, peeled and diced
• 1 tbsp @tableofplenty lemon & herb dukkah
• 2 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 punnet cherry tomatoes, halved
• 2 loose cups baby spinach & rocket
• Juice of 1 lemon
• Freshly cracked black pepper
• SIDES: 1 orange, sliced into wedges & handful of mixed nuts (almonds, walnuts, cashews)
1. Rinse quinoa well and place into a small saucepan with 2 cups of water and veggie stock cube. Bring to the boil, lower heat, cover and simmer for 15-20 minutes or until quinoa has absorbed all the liquid and fluffed up. When cooked, keep lid on for an additional few minutes before fluffing up and setting aside to cool.
2. In a large bowl, combine capsicum, zucchini, red onion, sweet potato, dukkah, garlic powder, rosemary and oregano. Mix well. Bake or airfry at 180*C until veggies have cooked through and become golden/slightly brown on the outside.
3. Combine all remaining ingredients into a large bowl and mix well until well incorporated.
4. Place roast veggie salad into a container of choice along with the oranges and nuts.
LUNCH #2: Grilled Veg Turkish Bread w/ tomatoes & PB bliss balls
• ¼ eggplant, thinly sliced
• ½ zucchini, thinly sliced
• 1 tsp dried oregano
• Olive oil to grease griddle
• Handful fresh rocket
• 1 tbsp pesto (I made my own oil-free pesto using avocados as a base. Feel free to use a vegan store-bought one or make your own home-made pesto!)
• Turkish bread
• Few strips of roasted pepper
• 2 tbsp sundried tomatoes (in oil or without oil, up to you)
• 2 cups roasted peanuts, cooled (I was a tad short on time so I didn’t let them cool for long enough hahaha)
• 1/3 cup shredded coconut
• Pinch of salt
• 1 tsp vanilla (I only had a pinch left so I used the remainder)
• 1 cup Medjool dates
• ¼ cup rice malt syrup
• SIDES: Handful mixed tomatoes, washed
1. Toss eggplant and zucchini with oregano until well coated. Cook on a well greased griddle until cooked through and both sides are charred.
2. Assemble bread by spreading on some pesto, adding fresh rocket, roasted pepper, sundried tomato, grilled veggies and finally topping with the other slice of bread. Slice in half if desired and place into lunch box.
3. To make bliss balls, add all ingredients into a food processor and process until you end up with a crumbly mixture. (I added the dates in 2 parts because I was literally testing out the recipe as I went soooo 1 cup seemed to suffice). Using clean hands, roll into balls. This will make around 16 so you have enough to bring and eat throughout the week.
4. Fill the small compartments with the bliss balls and some washed mixed tomatoes.
LUNCH #3: Tofu & veggie sushi with strawberries, carrots & hummus
– 1 sushi mat
– 1-2 nori sheets (depending on how many you want to make)
– Rice seasoning (per ½ cup cooked rice): 2 tsp rice vinegar, 1 tsp coconut sugar, ¼ tsp salt
– ½ cup cooked rice, per roll
– Thinly sliced avocado
– Long thin slice of cucumber
– Thinly sliced carrots
– ½ tbsp sesame oil
– Thick long slices of firm tofu
– Sauce: 1 tbsp dark soy sauce, 2 tsp coconut sugar, dash of black pepper, 1 tsp vegan ‘satay’ paste (optional)
– SIDES: Handful washed strawberries, 1 carrot peeled & sliced into thick match sticks, 2 tbsp hummus
1. Cook rice in rice cooker or on stove. Once cooked, cool and add in rice vinegar, coconut sugar & salt. Mix well.
2. Heat sesame oil on a frypan and fry tofu until golden on the outside. Add in sauce and toss and cook for 20-30 seconds until tofu absorbed sauce.
3. To assemble, place nori sheet shiny side down on a sushi mat. Spread rice onto sheet and leave a 2cm gap at the far end of the nori. In the middle of the rice place carrots, cucumber, avocado & tofu. Bring the closest end of the nori towards the further end, stopping at where the gap beings. Grab tightly to make sure sushi roll is rolled tight and firm, dab your fingers with some water and wet the edges of the gap, continue to roll to seal it up.
4. Slice sushi into bite sized pieces using a clean knife, wiping the knife with a damp cloth in between to prevent the sushi from tearing or becoming messy from the rice.
5. Add sushi, strawberries, carrots & hummus into your lunch box.