tomorrow’s lunch is a holiday-themed, healthy twist on a few dishes i love: falafel balls and greek rice. for my falafel, i used a mix from earthly choice brand, and added some middle-eastern flavor (cumin spice and smoked paprika). the balls are baked instead of fried. for the “rice,” i used powercakes’ rice-free recipe, pulsing raw cauliflower in the food processor with other raw vegetables and kalamata olives for the briny zing. a cute carved jack-o-pepper with a spider pick gives some halloween flair to the lunch. click through for details.
fruit tier: red and green grapes, kiwi slices, pomegranate seeds and raspberries. main tier, lined in spinach leaves: veggie burritos (grilled yellow pepper and red onion, rice, tofu, cilantro, sour cream, black beans); sliced farmer’s market pepper in a silicone cup, green and orange tomatoes, purple and yellow cauliflower and broccoli, purple beans, red carrot skewer.
matryoshka themed bento: main box has peanut butter-banana sandwiches on whole wheat bread (faces and accessories are made from nori, cheese, and gochujang) with lettuce lining and raspberries. sidecars have curried cauliflower with carrot blossoms, and pickled korean radish with nori blossom.
