Lunch Ideas

This is Lunch Ideas Showcase #2. Every Thursday I'm featuring some of the lunches we've eaten as a family to help trigger ideas for your own vegetarian lunch.  Some of the picture may be from some time ago when I was waiting on God for a camera so please excuse the picture quality.  If there is a recipe available I have linked the recipe name in red to the recipe so click away and enjoy.

Also feel free to share your own vegetarian meals in the comments to help trigger ideas for me too.  Take care and enjoy!

Mixed Vegetable Rice, Carrot Casserole, Pumpkin chunks, Fish, Lettuce Tomato Sesame Salad, Ground Provision Mash

Boiled green banana, Curried Beets, Roasted Breadfruit, Lettuce, Sliced Cucumber

Pumpkin soup served with Raw ripe Plantain and Avocado

Lentils served over Yellow Rice with Avocado and Sliced Tomato

Cabbage Pumpkin Slaw, Lentils, Sweet Potato, Seasoned Raw Ripe Plantains, Boiled ripe plantain

Rice and red beans, Fish in a Tomato based Coconut Milk Sauce, Raw Ripe Plantain and Lettuce Salad

Macaroni with Curried Green Beans Dish, Lentils, Boiled green banana

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Yellow Vegetable Rice Recipe

When I did this recipe during the week my 10yr old son said it looked like Sunday food because Sunday food always seems better even though it may be the same meal as a week day.  Funny child.  Here is the 30th recipe in our 30 Day Nature Isle Recipe Marathon.

Yellow Vegetable Rice

1 cup rice

1 carrot

1 small beet (or 1/2 normal size beet)

1 handful spinach leaves

1/2 onion

3 cloves garlic

1 tsp turmeric powder

Dash of curry

Sea salt

Method

Put rice in pot or rice cooker and add water to about 2 inches above the level of the rice.  Add sea salt and 1 tsp turmeric powder. Cover and let rice come to a boil.  Lower heat. While rice is cooking grate carrot and beet and set aside.  Chop spinach leaves and grate garlic. Slice onion and in another pot saute the onions in coconut oil or olive oil until translucent.  Add a dash of curry, the vegetables and a bit of sea salt. Saute vegetables for about 3 minutes then add garlic.  Stir well and turn off heat.  When rice is done add sauteed vegetables and a drizzle of coconut oil or olive to rice and mix well to incorporate vegetables.  Serve and enjoy!

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Spinach Beet and Lentil Pattie Recipe

This is the 27th recipe in our 30 Day Nature Isle Recipe Marathon. 

Spinach Beet and Lentil Pattie

1 cup dry lentils

1 sprig thyme
1 large beet

1 small bunch spinach
¾ cup flour
Sea salt

2 tbsp curry
¼ cup chopped chives

Method

Put lentils to boil in three times the amount of water.  Add thyme and cover, leaving the cover slightly open to prevent spilling over while cooking. While lentils are cooking, grate beet and chop spinach. Put into a bowl and add 1 tbsp curry and chopped chives.  When lentils are tender add sea salt and other tbsp of curry.  Adjust lentils to taste, then add to bowl with vegetables. Add flour and a bit more sea salt. Form into balls and then flatten.  Mixture will be slightly moist.  Grease baking sheet and place patties on them or use parchment paper instead.  Bake at 350 degrees for about 15 - 20 minutes. Serve and enjoy!

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Spaghetti and Veg Balls in Tomato Sauce

This is the 19th recipe in our 30 Day Nature Isle Recipe Marathon. This is another recipe that you can change the vegetable combination. Use whatever vegetables you have on hand.  If you juice regularly this is a good way to use the pulp.

Spaghetti and Veg Balls in Tomato Sauce

1 pkt spaghetti

1 small beet

1 large carrot

1 chunk pumpkin
Handful of spinach leaves

1 cup chopped green seasoning mix(chives, parsley, celery)

5 cloves garlic

1 onion

1 1/2 cups flour

Sea salt

1 can tomato sauce

2 tbsp curry

Method

Spaghetti: Cook spaghetti in salted water according to directions on package. While spaghetti is cooking we will work on the sauce.

Sauce: Saute remaining onion in coconut oil or olive oil until translucent. Add 1 tbsp of the curry, and saute for another 10 seconds or so.  Add tomato sauce, sea salt and about 2 cups of water.  Let come to a boil then lower heat. While sauce is simmering we will work on the veg balls.

Veg Balls: Grate beet, carrot, pumpkin and garlic.  Chop onion and spinach leaves and add 3/4 of chopped onion and the chopped spinach to grated vegetables. Add green seasoning, 1 tbsp of the curry and sea salt. Mix well.  Add flour and mix thoroughly. Form into balls and add to sauce.  Cover and let cook for about 10 minutes or so. If the sauce does not cover the balls then after 10 minutes turn the balls in the sauce and let cook for another 5 minutes or so. Taste sauce and adjust salt to taste.
Spoon the veg balls and sauce over the spaghetti and enjoy!

N.B. For those who like a little sweetness to their tomato sauce feel free to add a little tomato ketchup or sugar to the sauce.
Also for those who have a food processor, use it. It will make the chopping process easier.

Here's a closeup of the veg ball:

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Curried Beets

This is the 18th recipe in our 30 Day Nature Isle Recipe Marathon.

Curried Beets

3 beets

3 tbsp curry

1/2 onion

Sea salt

Coconut oil/Olive oil

Method

Wash & thinly slice beets.  Set aside.  Slice onions and saute in coconut oil or olive oil until translucent.  Add curry and saute for another 10 seconds or so.  Add sliced beets and saute for about 15 seconds.  Add just enough water to lightly cover beets.  Add sea salt and let come to a boil.  Cover and lower heat. When beets are tender, taste and adjust salt to your taste.  If desired you may add more curry to your liking. Serve and enjoy!!

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Tossed Vegetable Quiche

This is the 12th recipe in our 30 Day Nature Isle Recipe Marathon.  This recipe came about when I had some leftover tossed salad in the fridge that was just a tad wilted and could not be served as is.  Hence the name "tossed".  So feel free to omit any of the vegetables and add any of your favorites.

Tossed Vegetable Quiche

4 eggs
Tomato, diced

Onion, sliced/chopped 

Garlic, grated

Spinach, chopped

Beets, grated

Lettuce, shredded
Carrot, grated
Cabbage, shredded

Pumpkin, grated
Parsley, chopped
Celery, chopped
Sea salt
Curry


Method
Toss vegetables together. Add salt, curry and garlic. Whisk egg and add to tossed vegetables.  Grease baking dish and pour mixture in.  Bake at 350 degrees for about 25 minutes.  Check at about 15 minutes to ensure that the dish doesn't burn because all ovens are not created equal.
Cut into slices. Serve and enjoy!

N.B. This dish can be re-created over and over and never be the same.  Just change the vegetable combinations and you have a variety on your hands.

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Beet Rice

This is the 8th recipe in our 30 Day Nature Isle Recipe Marathon.

Beet Rice

1 cup rice

1 beet

Sea salt

Method

Place rice in rice cooker or pot.  Add enough water to about 1 inch above the level of the rice.  Add sea salt, cover and let cook.  While rice is cooking, wash and grate beets and set aside.  When rice is almost done.  Add beets and stir to mix well. Turn off heat when rice is cooked and stir again to ensure the beets are thoroughly mixed in.

Serve and enjoy!

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I Need Your Help To Choose The Best Shot

I have two dishes that I did recently and I have narrowed down the pictures of them to two each.  Could you help me choose which is the best shot of each of the dishes?  Thanks so much in advance.

Here they are:

Beet rice #1

Beet Rice #1

Beet rice #2

Beet Rice #2

Carrot & Cabbage Saute #1

Carrot and Cabbage Saute #1

Carrot & Cabbage Saute #2

Carrot and Cabbage Saute #2

Thanks again.

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