MONDAY- Nearly Raw Tahini Noodles
One look at the pictures of this noodle salad (the only cooked part is the noodles, so it’s pretty easy work) and I was immediately writing a grocery list and heading to the shops! It’s also meant to keep well, so lunch is covered for yourself or your family for several days. The peanut sauce is also made without peanuts!
See recipe at Vegan Yum Yum
TUESDAY – Pearl Couscous with Olives and Roasted Tomatoes
I love couscous and this recipe sounds simple yet scrumptious. Vegetarians just need to substitute the stock to vegetable and voila, you have yourself a delectable salad!
See recipe at Smitten Kitchen
WEDNESDAY – Vegetarian Club
Stay seasonal by using lovely watercress, carrots and tomatoes in this perfect club sandwich which also includes hummus (see image above). See recipe at BBC Good Food
THURSDAY – Black Bean Burrito
This is a great healthy lunchtime option that only takes 5 minutes to whip together.
See recipe at Simple Vegetarian Recipes
FRIDAY – Pesto Pasta Salad with String Beans and Potatoes
This is a pasta I have been making for years. You can enjoy the pasta hot for dinner and then keep the leftovers for a very tasty and filling lunch.
- Organic pasta
- Jar of green pesto (I love Zest’s Vegan Pesto but their Vegetarian version is great too)
- Baby New Potatoes
- String Beans
To Make: Cook pasta in one pot and the potatoes and beans together in another pot until tender (boil whole potatoes and then cut in half). Drain each pot, then combine pasta, potato and beans, stir in the pesto. The measurements for this recipe are totally up to you and will work whichever way you prefer!