• Vegan
• Gluten-free, nut-free
• Meal
  
• Portions: 2
• Portability: 4/5

Ingredients

• 1 cup gluten-free macaroni pasta
• 1 1/2 cup vegan cheddar cheese, grated
• 3 tbs plain soy milk
• 1/4 tsp salt

Directions

1. In a small pot, heat 3 cups of water to a rolling boil. Add pasta.
2. Cook pasta until soft. Drain. 
3. Place pasta back in pot. Add cheese and soy milk.
4. Heat lightly, stirring continually, until cheese is melted.

Transport and Storage

• Keeps 2-3 days in sealed plastic container in a fridge.
• Transports well in a sealed plastic container.

• Vegan
• Gluten-free, nut-free
• Snack, dessert
  
• Portions: 4
• Portability: 2/5

Ingredients

• 1 cup plain soy yogurt
• 4-5 fresh basil leaves, shredded
• 4-5 large parsley leaves, shredded
• 1 green onion, chopped
• 1 tbs olive oil
• 1/2 tsp salt
• 1 carrot, cut into sticks
• 1 bell pepper, cut into sticks
• 1/2 large cucumber, cut into slices

Directions

1. In a small blender, combine olive oil, basil, green onion and parsley. Blend for about 10 seconds, or until finely shredded.
2. In a medium bowl, combine yogurt, herbs, and salt. Mix well.
3. Cover with plastic wrap and chill for about half an hour.
4. Serve with vegetables.

Storage and Transport

• Stores up to 4 days in a sealed plastic container in the fridge.
• Transports well in a sealed plastic container in a cooler.

• Vegan
• Gluten-free, nut-free
• Snack, dessert
  
• Portions: 2
• Portability: 2/5

Ingredients

• 10-12 medium strawberries, rinsed and halved
• 1 large bananna, peeled and sliced
• 1 tbs brown sugar
• 1/2 cup vanilla soy milk

Directions

• Combine all ingredients in a blender.
• Puree until smooth.
• Serve with crushed ice if desired.

Storage and Transport

• Stores up to 2 days in the fridge. Travels well in a sealed thermos. 

• Vegetarian (contains egg)
  
• Gluten-free, nut-free
• Snack, meal
  
• Portions: 4
• Portability: 4/5

Ingredients

• 2 large cooking potatoes, peeled and cubed
• 1 medium egg
• 1/2 tsp salt
• 1 tsp cooking oil

Directions

• Place potato cubes in a food processor, and blend into rice-sized peices.
• Mix shredded potato with egg and salt in a small bowl.
• In a medium pan, heat cooking oil.
• Drop in potato mixture, about 2tbs at a time. You should have two or three ‘mini-pancakes’ cooking at once. 
• Cook each pancake for 2-3 minutes, then flip. Cook the other side.
• Serve hot.

Storage and Transport

• Transports well in a small plastic container. Keeps up to 2 days in the refrigerator.

• Vegan
• Gluten-free, nut-free
• Dessert
• Portions: 2
• Portability: 0/5

Ingredients

• 1 1/2 cup frozen raspberries
• 1/4 cup icing sugar
• 1/4 cup fresh-squeezed tangerine juice
• 1/2 tsp tangerine zest (optional)

Directions

1. Combine raspberries, zest and juice in a blender.
2. Puree until mostly smooth.
3. Mix in sugar, stirring until dissolved.
4. Pour into a bowl and cover with plastic wrap.
5. Place in freezer for about 5 hours, stirring every hour.

Storage and Portability:

• Stores indefinitely in freezer. Doesn’t transport well— just short distances in a cooler.

• Vegetarian (contains eggs)
• Gluten-free, nut-free
• Meal
• Portions: 2
• Portability: 2/5

Ingredients

• 2 large eggs
• 1 small red onion, diced
• 1/2 cup spinach and/or dandylion greens, chopped
• 1/2 red bell pepper, chopped
• 1 clove garlic, minced
• 1/4 tsp salt
• 2 tsp cooking oil

Directions

1. Break eggs into a small bowl. Add salt and whisk well.
2. Heat cooking oil in a small pan.
3. Add vegetables and cook for 1-2 minutes.
4. Pour in eggs, mixing in the vegetables as you go.
5. Cook, stirring regularly, until eggs are cooked to your desired consistancy.

Storage and Portability

• Needs refrigeration, and doesn’t transport well. Keeps overnight in a sealed plastic container.

• Vegan
• Nut-free, contains gluten*
• Meal
• Portions: 2
• Portability: 4/5

Ingredients

• 2 small whole-wheat tortillas
• 1/2 cup black beans, drained
• 1 cup spinach
• 1 roma tomato, sliced
• 1/2 avocado, sliced
• 1/4 cup sprouts
• 1/4 tsp salt
• 1/4 tsp paprika

Directions

1. In a small bowl, combine beans, paprika, and salt. Lightly crush the beans.
2. Spread 1/2 of the beans on the center of each tortilla.
3. Lay half the spinach on top of the beans, followed by tomato and avocado and sprouts.
4. Roll up each tortilla and secure with toothpicks. 

Storage and Transport

Stores 1-2 days wrapped in plastic wrap in a refrigerator. Can be transported wrapped in foil, plastic wrap or waxed paper.

*You can use corn flour wraps or similar

• Vegan
• Gluten-free, nut-free
• Meal
• Portions: 4
• Portability: 3/5

Ingredients

• 2 cups pinto beans, cooked and drained
• 1 cup frozen corn kernels, thawed
• 3 large tomatoes
• 1 cup TVP, soaked in vegetable broth
• 2 sticks celery, diced
• 1 large red onion, diced
• 1/4 tsp black pepper
• 1 clove garlic, minced
• 1 bananna pepper, seeded and diced
• 1 cup vegetable broth

Directions

1. In a large pot, heat vegetable broth until bubbling.
2. Add onion, garlic, bananna pepper and black pepper. Cook until onions begin to soften.
3. Add remaining ingredients.
4. Cook, stirring regularly, until ingredients are heated though.

Storage and Transport

• Stores 1-2 days refrigerated in a sealed plastic container. Can be transported in a sealed plastic container, but is likely to leak. 

• Vegan
• Gluten-free, nut-free
• Dessert
• Portions: 4
• Portability: 2/5

Ingredients

• 8 oz firm tofu, drained
• 3 tbs vanilla soy milk
• 1/4 cup light brown sugar
• 1 small banana, very ripe

Directions

1. In a medium bowl, mash together banana and tofu. Add sugar.
2. Combine banana mixture with soy milk in a food processor.
3. Blend until silky smooth.
4. Spoon into cups and refrigerate for 1-2 hours.
5. Serve cold. 

Storage and Transport

• Stores 1-2 days in a refrigerator in a sealed plastic container. Does not transport well— should be kept chilled.

• Vegetarian (contains dairy)
• Gluten-free, wheat-free
• Snack
• Portions: 4
• Portability: 4/5

Ingredients:

8 sticks celery

2 cups ricotta cheese

1/2 tsp salt

1/4 tsp black pepper

1/4 cup black olives, sliced

Directions:

1. In a small bowl, combine ricotta cheese, salt, and black pepper. Mix well.
2. Spread ricotta mixture into celery sticks.
3. Top with black olive slices.

Storage and Transport:

• Keeps 1-2 days in refrigerator, either in a container or a plate covered with plastic wrap. Transports on a wrapped plate, or sealed plastic container.