Happy Friday. You know my love for weekend lunchboxes. Today’s lunchbox is from last Sunday when I was out running errands:
- Gena’s Conservation Burgers
- Last dregs of tomato paste in its original jar (easier than repacking)
- A few cubes of Twin Oaks tofu, leftover from dinner the night before
- Chard leaves
- Red peppers
- Kelly’s Creamy Bean Dip from The Spunky Coconut Cookbook
This needs a topper:
I had never had raw burgers, but these were really satisfying:
When my Vitamix started having problems, I immediately called the manufacturer – but there was a span of time between them sending the label and me sending the Vita in so in the interim I bought a juicer. As I mentioned yesterday, we had been planning to buy a juicer when it got warm, so I had done most of my research already. The kind Faye (of the guest lunchboxes) was totally wonderful and put up with my last minute questions. I will do a separate post on the juicer in the next few days, but as soon as the juicer arrived, I got to work on juicing and immediately realized just how much pulp juicing generates. So I made these burgers right away, as I remembered them from when Gena first posted them. They were a great weekend lunch amidst way too many items on my to-do list. I ended up eating only one of the burgers as they were quite filling. With another of the chard leaves, I made a black bean dip tofu wrap. My lunchbox was totally my zen moment on Sunday – I did not have to worry about reading labels or asking questions, and I could just sit back and enjoy.
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{ 3 comments… read them below or add one }
Thank goodness it's the weekend–phew! Have a great one.
Love your comment about having a zen moment and not having to read labels. I identify.
i love your 'just bring the whole jar' trick! i have definitely done that before