Let me get one thing straight. I am not a lady with leisure time. But I am a lady who does lunch. For the last 4 months, I longed for lunch. Something more than a smoothie or a handful of nuts and a piece of fruit. Fruit is good, but after 4 months of grabbing what ever I could manage in one hand while I nursed a baby in the other, I’ve been wanting something I could sink my teeth into. So, the last couple weeks, I’ve crawled out from under my ocean of overhwhelmed new mommy-hood and made some quick, but lovely lunches. All of these you can make in less than 20 minutes. Perfect to whip up during a mid morning nap & devour when you get the chance.
Serendipity strikes at long last! I threw this together with leftover ingredients last week, and it was sooooo stinking tasty! In between a thin bun, I smeared an enchilada spread, smashed some spinach, leftover blackbeans, and mashed avocado. Unconventional? Yes. But don’t underestimate the deliciousness of this sandwich!
2 tbsp vegan butter ( I used soy-free Earth Balance)
3 tbsp oat flour
4 tsp chili powder (You choose spice level–mild, medium, hot mama)
1 tsp garlic powder
1 tsp ground cumin
1 tsp onion powder
1 can tomato sauce (I used Muir Glen)
Salt to taste
Either soaked & cooked black beans or a can of drained blackbeans (do moms really have time to soak & cook beans?!)
a handful of Spinach
1/4 an avocado
Melt the butter & add flour & spices, and then begin pouring in the tomato sauce little by little. Stir like mad, consistently, & add until you get a fairly thick consistency….Like a mix between runny hummus & thick soup. Let simmer 5 minutes. Refrigerate the remaining tomato sauce for later use. Put the enchilada spread in a container & refrigerate until lunch. It will “set” a little more by then.
When you actually have time to feed yourself, even if it’s with a baby in one arm, open up a thin bun (this takes two hands, so might best be done during naptime), smear the enchilada paste on one side, mash avocado on the other side of the thin bun, mash blackbeans (I used 1/3ish cup), and cram a handful of spinach.
This lunch, aside from the enchilada spread, can be made & eaten while wearing a baby. Tried & tested. Watch for crumbs on your little one’s head.
No, that isn’t hummus. I’m obsessed with this red lentil spread lately. And rainbow carrots. And french baguettes from Whole Foods. I’m already dairy & soy free these days. Screw gluten-free too. I don’t have an intolerance. And I don’t eat loads of it. But once a week, I buy a small demi loaf & my husband & I share bread & a glass of wine & I get left overs for lunch!
Rainbow carrots (1 of each color)
Apple-Juice Sweetened Dried Cranberries
Nature’s Eggs Seed Sprinkle (This was totally a WholeFoods sample station trap. I’m just a girl who can’t say no to people peddling their small businesses.)
1 cup red lentils
1 tbsp olive oil
garlic salt & paprika to taste
I make this every weekend & keep it in the fridge for the week. Rinse red lentils, & then cook on stovetop until done. I usually leave them uncovered & let them simmer for 20 minutes. Drain the lentils, & add them to a blender with the olive oil, juice of 2 lemons & give a whirl. Add the garlic salt & paprika to taste.
Assemble your salad with all the other ingredients, smear the red-lentil goodness on your baguette, and wonder if a half glass of wine might be the perfect addition to your meal. (I only wondered. I mean, I have a 4 month old who still feeds every 90 min-3 hours at best, I’m not a day drinker here……no judgement if your tolerance is higher & sleep deprivation is less than mine).
I’d like to say I spent hours in the kitchen perfecting a recipe for falafel burgers. There are plenty of places to make your own from scratch on-line. This isn’t one of those places. But these Sunshine Burgers I bought from Natural Grocers were pretty darn good for a frozen product I can heat in the toaster oven. The slaw is something I threw together with random ingredients last night & measurements are somewhat accurate guestimates. Sorry. Approach your slaw, and your cooking with reckless abandon. Make it to your taste—& make it so tasty you want to lick the plate. You know, in case you have table manners like that. Ahem…… 😉
Sunshine Falafel Burger
1 can of garbanzos (15 oz) drained
2 lemons, juiced
1.5 tbsp tahini
garlic salt & paprika to taste
1/3 head of purple cabbage, chopped
1/3 head of green cabbage, chopped
1/2 julienned orange bell pepper & red bell pepper
1 HEAPING tablespoon Veganaise
1/2ish tbsp Apple Cider Vinegar
1/2ish tbsp Dijon mustard
1/2ish tbsp honey (this makes it not-vegan, so vegans substitute accordingly)
Juice of 1 lime
Juice of 1 lemon
1 tbsp carraway seeds
garlic salt & fresh ground pepper to taste
I ran out, but I think some scallions would be wicked good in this mix.
Hummus- Throw garbanzos, lemon juice, tahini, in blender & mixity mix. Add in garlic salt & paprika & repeat. Store in container for 5 days.
Slaw-Chop cabbage. Julienne Bell Peppers. Add the rest. Mix & add whatever else you think it needs & share your additions/improvements below.