Lunch Recipes
Won’t you look at that. Another “What I eat in a week” video. Sort of. Also check out Squarespace:​

I filmed all my lunches for a week last week. The result was lots of quick and tasty vegan recipes. Hope you enjoy!!
Feel free to share your recreations on instagram and tag me @mina_rome ✨✨✨

Artemis’ Food Blog:

My Instagram: @mina_rome
50+ Recipe Ebook:


#1 Arugula Pesto Toasts

2-3 large handfuls of arugula (115g = 4,05oz)
the juice of half a lemon, more if desired
2 tbsp olive oil
⅓ cup vegan pizza cheese or vegan parmesan (60g)
¼ cup water (60ml)
1 handful of cashews
⅓ tsp salt, more to taste
¼ tsp garlic powder

→ yields enough for about 4 toasts
→ lasts in the fridge for 3 days max

#2 Arugula Pesto Pasta

1 portion of pasta of choice, cooked
oil for the pan
2 handfuls of cremini mushrooms, chopped
1 spring onion, chopped
1 splash of white wine
1 splash of soy sauce
1 handful of cherry tomatoes, cut in half
about ⅓ cup (80ml) of pesto: check recipe #1

#3 Chickpea Pancakes

⅔ cup chickpea flour (60g)
a dash of curry powder
a dash of smoked paprika powder
¼ tsp garlic powder
⅓ tsp salt
½ tsp baking powder
1 ½ tbsp nutritional yeast
½ cup unsweetened non dairy milk (125ml)
1 tsp apple cider vinegar
1 spring onion, chopped
lil bit of oil for the pan

→ serves 1, yields about 7 little pancakes

#4 Salted Date & Tahini Oatmeal

½ cup small cut oats (45g)
¼ tsp salt
2 tsp flax seeds, ground
1 heaping tsp tahini, the runny kind
4-5 dates, chopped (i used deglet noor)
1 cup non dairy milk (250ml)

top with roasted sesame seeds for the top, extra milk, green apple chunks, maple or date syrup …

→ serves 1

#5 Polenta Veggie Bowl w Tahini Dressing

60g polenta, dry (⅓ cup + 1 tsp)
¼ tsp vegetable broth powder or salt
220ml water (1 cup minus ⅛ cup)

chopped cucumber, bell pepper, smoked tofu

for the dressing:

1 ½ tbsp tahini
1 tbsp nutritional yeast
¼ tsp garlic powder
1 tsp soy sauce
2 tsp white wine vinegar
1 tsp maple syrup
1-2 tbsp unsweetened non dairy milk or water (start with 1 and see if you need more)
if needed: salt, spices to taste

→ serves 1

#6 Cheesy Vegan Panini

!Put together the sandwich on the counter first then add to your preheated pan. Much safer than what I did here!

oil for the pan
a spread or condiment of choice (hummus, ketchup, mashed avo, vegan pesto…)
tomato slices
a couple heaping tbsp of homemade vegan cheese mix per sandwich

for the cheese mix:

2 ¼ tbsp tapioca starch + 2 tbsp water
then add:
½ cup soy cream (125ml)
1 tbsp nutritional yeast
a generous pinch of salt, or to taste
a pinch of chili flakes
¼ tsp garlic powder, or more to taste
⅛ tsp turmeric for the color
1-2 tsp white wine vinegar
optional 1 tsp miso paste

original video for a more in depth explanation:

yields enough cheese for 1 big sandwich or 2 smaller ones

#7 Sesame Rice Balls w spicy hummus sauce

these measurements are all very much eyeballed lol

1-2 cups of cooked and cooled sticky rice (200-400g) (If you cook ½ cup of dried rice (90g) in about 1 cup water you’ll get about 1 ½ cup cooked rice which should be enough to create about 6 rice balls)
if you didn’t cook the rice in salted water, add salt to the cooled rice later
1 tsp rice vinegar, or to taste
optional: 1 tsp sesame oil (very yummy adding the oil, makes it harder to roll these into balls though)

⅓ – ½ cup sesame seeds, toasted in a non stick pan without oil for 2-3 minutes over medium high heat, stirring frequently (45g-70g)
chopped smoked tofu or cucumber, add these pieces to the centre of each ball, press them together tightly before rolling them in the sesame seeds


intro by ARAI:
Jazz Chillax:


north takoda:


outro by Rach x:

Much love,

This video is sponsored by squarespace

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