Vegan (not Raw) Bento Box | Raw. Vegan. Not Gross

Do you pack a lunch? Wanna up your game? Laura’s bento box ideas might just make you kick that pre-packaged lunch habit for good. Check out this episode for not 1, not 2, but 5 terrific, ALL vegan lunch ideas. SEE BELOW for FULL Recipes
Eric Slatkin, Director
Emily Mraz, Producer
Joanna Gryfe, Associate Producer
Jacob Metiva, Editor
Ramy Romany, Camera
Chris Low, Camera
Carlo Orecchia, Camera
Colleen Haley, AC
Justin Gay, Sound
Linda Sammut, Hair & Make-up
Sophia Green, Food Stylist
Sarah Asch, Food Asst
Jamie Dore, PA
Recipes by: Laura Miller
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QUINOA PIZZA BITES
ingredients:
1/4 cup onion, roughly chopped
3 cloves garlic, diced
2 flax eggs
1 tsp dried basil
1 tsp dried oregano
2 TBSP nutritional yeast
1/2 tsp baking soda
pinch salt
1 cup brown rice flour
2 cups cooked quinoa
Preheat oven to 350 degrees
Saute onion and garlic on a skillet with a dash of olive oil until softened
Put half of the onion, garlic mixture into a bowl and reserve the other half for the pizza bites
Add the flax egg, dried basil, dried oregano, nutritional yeast, baking soda, salt and brown rice flour to the bowl and mix together
Add in cooked quinoa and mix together
Lightly spray the bottom of a mini-muffin tin with olive oil spray, and fill with 1-2 tablespoons of batter into each muffin, gently press them down to make them compact
Bake for 15-20 minutes and let cool
PIZZA SAUCE
ingredients:
½ c sun dried tomatoes
5-6 roma tomatoes, roughly chopped
1 TBSP olive oil
1 TBSP maple syrup
1 tsp red pepper flakes
Salt and freshly ground black pepper, to taste
1 lemon juiced
½ of the onion/garlic mixture from the pizza bite recipe
process:
1. Put all ingredients into a food processor and pulse until desired consistency
2. Add the onion and garlic mixture from the pizza bites recipe and pulse till combined
SIDES
• DATES FILLED WITH ALMOND BUTTER
• WATERMELON CUTOUTS
KALE CHIPS
ingredients:
1 bunch kale
1 bell pepper
1 C soaked walnuts
1/2 C nutritional yeast
1/4 C maple syrup
2 TBSP lemon juice
1/2 TSP salt
1/2 TSP cayenne
process:
1. Soak nuts overnight and then strain them.
2. Place nuts in food processor, add remaining ingredients, and pulse until the entire mixture is fully incorporated.
3. Place kale leaves in a bowl, add your mixture, and then massage the mixture into the leaves.
4. Spread the coated leaves on your dehydrator sheet or on cookie sheet with wax paper.
5. Dehydrate overnight or bake in oven at 200F until crispy.

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