The Green Lunchbox is packed with delicious, healthy, plant-based lunches to help you save the planet in your lunch break.
Making your own lunch just a few times a week saves money, packaging and precious time. Discover simple, short recipes for hot boxes, soups, salads, wraps and snacks that make the most of your everyday fresh and store cupboard ingredients. Learn to love your leftovers, master the art of batch cooking and discover ingenious sustainable ways to pack (and eat) your lunch.
Features sixty beautifully illustrated recipes, including:
Smashed beets and rainbow salad with hazelnut dukkha, Burrito box with charred sweetcorn, avocado, habanero peppers and lime salsa, Black lentil, almond and coconut dahl with crispy cumin cauliflower, Courgette, carrot, apple and lime slaw with toasted pumpkin seeds, Spicy parsnip soup with crispy harissa chickpeas, Peanut butter, lime, chilli and rocket bagel, Mushroom, white bean, miso and leek parcels
About the Author
Becky Alexander is an experienced book editor, food writer and columnist, a member of The Guild of Food Writers and co-author of cookbook Packed. She writes about and creates recipes focused on sustainability, zero waste and vegetarian and vegan eating. Follow Becky @thelocalfoodie.