It is often difficult for a vegetarian to find satisfaction at lunch in the canteen of his company – yet another plate of rice and grilled zucchini? No thank you ! Another batch of fries? No thanks ! The solution: homemade packed lunches. With its ten weeks of menus, 1 hour in the kitchen for the whole week. Veggie lunch box, by Stéphanie de Turckheim (Hachette Pratique, “Cuisine”, 96 pages, 12 euros), teems with ideas for every day and, nice cherries on the Tupperware, the recipes are offered according to the seasons; and leftovers don’t go to the trash can, but to the plate! The shopping list as well as that of the cooking and conservation equipment to be used are even provided. Everything can be done in 1 hour. What happiness!
Menus of the week
- Monday : frittata with radish tops, pecorino and mesclun, seed crackers.
- Tuesday: pasta salad with al dente broccoli and tarragon jus.
- Wednesday: zucchini gratin, brown rice with pecorino.
- Thursday: Romaine lettuce, radishes, boiled eggs, seed crackers, parsley mayonnaise and brown rice.
- Friday: broccoli velouté, creamy mozzarella and grilled pine nuts.
Shopping list
- 1 bunch of radishes with very green leaves
- 1 small bag of mesclun
- 1 romaine lettuce
- 1 large head of broccoli
- ½ bunch of tarragon
- 2 small zucchini
- ½ bunch of parsley
- 6 extra-fresh eggs
- 1 packet of pecorino (60g)
- 1 creamy mozzarella or 1 burrata
- 100 g of pasta such as butterflies, tortis, farfalle…
- 1 bag of seed crackers
- 80g brown rice
- 40g pine nuts
- olive oil
- vinegar
- salt
- ground pepper
- mustard
- 2 organic vegetable stock cubes
Kitchen equipment
- 1 board
- 1 clean tea towel
- 1 small saucepan
- 1 frying pan
- 1 immersion blender
- 1 salad bowl
- 1 small gratin dish
- 1 grater or mandolin
- 1 high bowl
- 1 airtight jar for the remaining Swedish rusks
Preservation material
- 1 glass bottle
- 5 lunch boxes or airtight containers
- 1 small jar for the tarragon juice
- 1 jar for mayonnaise
- 1 small container for the toasted pine nuts
- Aluminium foil
1 – Pasta. Cook the pasta al dente in a large pot of boiling water according to package directions. Drain them and place them in a container.
2 – Broccoli. Detach 3 or 4 bouquets, then chop them as well as a good part of the trunk. Go under clear water. Bring a pot of water to the boil with a pinch of salt, add the broccoli florets and cook for 8 minutes. They must be al dente. Drain them under cold water to keep them green. Put them in the pasta container and keep cool (3 days maximum).
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