• Veggie Wrap
• Mini Quiches
• Pasta Salad
• Veggie Sushi Rolls
• Veggie Pizza Rolls
• Chickpea Salad
• Vegetable Skewers
• Lentil Soup
• Stuffed Bell Peppers

Recipes: –

“Veggie Wrap”

Ingredients:

• Whole wheat tortilla or roti
• Hummus or cream cheese
• Sliced cucumbers
• Sliced bell peppers
• Shredded carrots
• Lettuce or spinach leaves

Instructions:

• Lay the whole wheat tortilla or roti flat on a clean surface.
• Spread a generous amount of hummus or cream cheese evenly over the tortilla.
• Arrange the sliced cucumbers, bell peppers, shredded carrots, and lettuce or spinach leaves on top of the hummus or cream cheese.
• Carefully roll the tortilla tightly, starting from one side and tucking in the fillings as you go.
• Once rolled, slice the wrap into bite-sized pieces or keep it as a whole wrap.
• If desired, you can secure the wrap with toothpicks or wrap it in parchment paper to keep it together.

“Mini Quiches”

Ingredients:

• 4 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheese (such as cheddar or Swiss)
• 1/4 cup diced vegetables (spinach, tomatoes, mushrooms, onions, etc.)
• Salt and pepper to taste
• Cooking spray or butter for greasing the muffin tin.

Instructions:

• Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or butter.
• In a mixing bowl, whisk together the eggs and milk until well combined.
• Add the shredded cheese, diced vegetables, salt, and pepper to the egg mixture. Stir well to evenly distribute the ingredients.
• Pour the mixture into the greased muffin tin, filling each cup about 3/4 of the way full.
• Bake in the preheated oven for approximately 20-25 minutes or until the quiches are set and lightly golden on top.
• Remove from the oven and let them cool in the muffin tin for a few minutes.
• Carefully remove the mini quiches from the muffin tin and allow them to cool completely on a wire rack.
• Once cooled, they are ready to be packed into the lunchbox. You can serve them immediately or refrigerate them for later use.

“Pasta Salad”

Ingredients:

• 2 cups cooked pasta (such as fusilli or rotini)
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumbers
• 1/2 cup sliced black olives
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh basil
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

• Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool it down.
• In a large bowl, combine the cooked pasta, cherry tomatoes, cucumbers, black olives, feta cheese, and fresh basil.
• In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
• Pour the dressing over the pasta mixture and toss gently until everything is well coated.
• Taste and adjust the seasoning if needed.
• Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
• Before packing it into the lunchbox, give the pasta salad a quick toss to redistribute the dressing.
• Serve chilled as a refreshing and nutritious lunch option.

“Veggie Sushi Rolls”

Ingredients:

• 4 sheets of nori (seaweed)
• 2 cups sushi rice, cooked and seasoned (follow package instructions)
• 1/2 cucumber, cut into thin sticks
• 1/2 avocado, sliced
• Carrot sticks
• Soy sauce or tamari, for dipping (optional)
• Pickled ginger and wasabi, for serving (optional)

Instructions:

• Place a bamboo sushi mat on a clean surface. If you don’t have a bamboo mat, you can use plastic wrap instead.
• Lay a sheet of nori on the bamboo mat or plastic wrap.
• Wet your hands with water to prevent sticking and spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
• Arrange the cucumber sticks, avocado slices, and carrot sticks in a line across the center of the rice.
• Start rolling the sushi by using the bamboo mat or plastic wrap to lift and fold the nori over the fillings tightly.
• Continue rolling until you reach the top, moisten the 1-inch border with water to seal the roll.
• Repeat the process with the remaining ingredients.
• Using a sharp knife, slice each sushi roll into bite-sized pieces.
• Serve the veggie sushi rolls with soy sauce or tamari for dipping, and you can also serve them with pickled ginger and wasabi if desired.

“Veggie Pizza Rolls”

Ingredients:

• 1 sheet of puff pastry thawed.
• 1/4 cup tomato sauce or pizza sauce
• 1/2 cup shredded mozzarella cheese
• Assorted diced vegetables (e.g., bell peppers, mushrooms, onions, spinach)
• Italian seasoning or dried herbs (optional)
• Salt and pepper to taste.

Instructions:

1. Preheat your oven to the temperature indicated on the puff pastry package.
2. Roll out the thawed puff pastry sheet on a lightly floured surface into a rectangle.
3. Spread tomato sauce or pizza sauce evenly over the puff pastry, leaving a small border around the edges.
4. Sprinkle shredded mozzarella cheese over the sauce.
5. Scatter the diced vegetables over the cheese.
6. Sprinkle Italian seasoning or dried herbs, salt, and pepper over the vegetables (optional).
7. Starting from one of the longer edges, tightly roll the puff pastry into a log.
8. Slice the log into approximately 1-inch thick rounds to create the pizza rolls.
9. Place the pizza rolls on a baking sheet lined with parchment paper, leaving space between each roll.
10. Bake in the preheated oven according to the puff pastry package instructions or until the rolls are puffed and golden brown.
11. Remove from the oven and allow them to cool slightly before packing them into the lunchbox.

“Chickpea Salad”

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh parsley or cilantro
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

• In a large mixing bowl, combine the chickpeas, diced cucumber, cherry tomatoes, diced red onion, and chopped parsley or cilantro.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
• Pour the dressing over the chickpea mixture and toss gently to coat everything evenly.
• Taste and adjust the seasoning if needed.
• Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together.
• Before packing it into the lunchbox, give the chickpea salad a quick toss to redistribute the dressing.
• Serve chilled as a refreshing and protein-packed lunch option.

“Vegetable Skewers”

Ingredients:

• Assorted vegetables (such as cherry tomatoes, bell peppers, zucchini, mushrooms, and red onions)
• Wooden or metal skewers
• Olive oil
• Salt and pepper to taste
• Optional: Dipping sauce (such as yogurt or tahini sauce)

Instructions:

• Soak wooden skewers in water for about 15-30 minutes before using to prevent them from burning.
• Preheat your grill or oven to medium-high heat.
• Prepare the vegetables by washing and cutting them into bite-sized pieces. If using cherry tomatoes, leave them whole.
• Thread the vegetables onto the skewers, alternating different vegetables for variety and color.
• Brush the vegetable skewers with olive oil and season with salt and pepper.
• If grilling, place the skewers directly on the grill grates and cook for about 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred. If using the oven, place the skewers on a baking sheet and bake for about 15-20 minutes, or until the vegetables are tender and slightly browned.
• Remove the skewers from the grill or oven and let them cool slightly.
• Serve the vegetable skewers as is or with a dipping sauce of your choice, such as yogurt or tahini sauce.

“Lentil Soup”

Ingredients:

• 1 cup dried lentils (green or brown), rinsed and drained
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add diced onion, carrots, celery, and minced garlic to the pot. Sauté for about 5 minutes until the vegetables start to soften.
• Add the rinsed lentils, vegetable broth, diced tomatoes (including the liquid from the can), dried thyme, and ground cumin to the pot. Stir to combine.
• Bring the soup to a boil, then reduce the heat to low and cover the pot.
• Simmer the soup for about 30-40 minutes, or until the lentils are tender.
• Season with salt and pepper to taste. Adjust the seasonings if desired.
• Ladle the soup into bowls and garnish with fresh parsley or cilantro if desired.
• Serve the lentil soup hot and enjoy!

“Stuffed Bell Peppers”

Ingredients:

• 4 bell peppers (any color)
• 1 cup cooked rice (white or brown)
• 1 cup cooked black beans
• 1/2 cup corn kernels
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Shredded cheese for topping (optional)

Instructions:

• Preheat your oven to 375°F (190°C).
• Cut off the tops of the bell peppers and remove the seeds and white membrane from the inside.
• In a mixing bowl, combine cooked rice, black beans, corn kernels, diced tomatoes, red onion, cilantro, cumin, chili powder, salt, and pepper. Stir well to combine all the ingredients.
• Spoon the rice and bean mixture into the hollowed bell peppers, pressing down gently to fill them.
• If desired, sprinkle shredded cheese on top of each stuffed pepper.
• Place the stuffed bell peppers upright in a baking dish or on a baking sheet.
• Bake in the preheated oven for about 30-35 minutes, or until the bell peppers are tender and the filling is heated through.
• Remove from the oven and let them cool for a few minutes before serving.