Lunch Recipes

Directions

1. Drain your can of jackfruit. Make sure you get jackfruit in water.
2. While you're working on making your topping, start sautéing your onion in olive oil on medium heat.
3. After you drain it, place it on the cutting board and cut off the centerpiece. It's very hard.
4. After you remove the center, you're left with the fibrous outside. Use your hands to shred or pull the jackfruit. Inside you'll find seeds. There will be one or two seeds inside of each piece. They are pretty tender as far as seeds go, so if you miss one - it's no big deal. I'm just not a huge fan, so I like to remove them.
5. After you'll be left with a shredded pile of Mmmmmm..... goodness. Now it's time to add some spices. Pulled jackfruit is notorious for looking like pulled pork. Like, identical. And, when I think pulled pork - I think bbq. These are some classic flavors. So, I'm starting out with a "dry rub" so to speak.

Directions

1. Combine sauce ingredients in a small bowl and set aside.

2. Heat the pan on high and add the oil.

3. If using spinach or bok choy, add it to the hot pan. Stir it around until it has wilted. Remove from pan and set aside.

4. Add more oil to the pan if necessary. Add the vegetables and stir constantly for about five minutes or until tender-crisp.

5. Add wilted greens, if using.

6. Add the sauce and stir for a couple of minutes until thickened. OR add 1/2 cup or more of peanut sauce and stir until heated through.

7. Stir in peanuts.

Notes: You might not make this specifically for lunch but it can be a dinner meal with leftovers for lunch.

Directions

1. Preheat your oven to 450, and prep your baking sheet. I used a slipat on a regular sized baking sheet with an oven safe cooling rack on top.

2. Whisk the flour and all of your spices.

3. Add the cup of milk and whisk until combined.

4. Add the cauliflower in and toss until it's fully coated with the batter.

5. Place the coated cauliflower evenly spaced on your prepped baking sheet.

6. Bake at 450 for 20 minutes.

7. Pull the cauliflower out of the oven and toss in the buffalo sauce. Once coated, distribute evenly on the baking sheet and bake for another 10 minutes until golden brown and crispy.

8. Baking it the second time helps to keep it crunchy. If you pulled it out of the oven and tossed it in the sauce and served, it would get very soggy. By baking it twice you're preserving the crunch!

9. While the cauliflower is baking, assemble your toppings.

10. Add a pinch of salt and squeeze of lime juice to the diced tomato, pinto beans, and diced avocado. Wash and pat your pieces of lettuce dry. Scoop 1/6th of the topping mixture into each lettuce wrap, and evenly disperse the buffalo cauliflower.

Directions

1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Directions

1. Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
2. Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
3. Use a sharp wet knife to slice the rolls into 5 or 6 slices, and enjoy!

Instructions:

1. Cook the rice: Bring a big pot of water to a boil, dump in rinsed brown rice and boil, uncovered, for 30 minutes. Turn off the heat, drain the rice and return it to the pot. Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork and season with ¼ teaspoon salt, or more to taste.
2. Make the kale salad: Whisk together the lime juice, olive oil, chopped jalapeño, cumin and salt. Toss the chopped kale with the lime marinade in a mixing bowl.
3. Make the avocado salsa verde: In a food processor or blender, combine the avocado chunks, salsa verde, cilantro and lime juice and blend well.
4. Warm the beans: In a saucepan, warm 1 tablespoon olive oil over medium-low heat. Sauté the shallot and garlic until fragrant, then add the beans, chili powder and cayenne pepper. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.
5. To serve, spoon generous portions of rice, beans and kale salad into a bowl along with a couple spoonfuls of avocado salsa verde. Garnish with chopped cherry tomatoes.