- Rocket lettuce
- Sweet potatoes
- Japanese cucumber
- Green lolo lettuce
- Spring onion
- Yellow corn
- Eggplant
- Papaya (full box)
- Dill
- Roma tomatoes
For a refreshing lunch with the girls – Thai Style Papaya Salad Rolls from wanderlustkitchen.
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More The Box
Your The Box ByNature
Thai Style Papaya and Salad Rolls
Ingredients
- 2 large cloves garlic, peeled
- 12-15 green beans, trimmed and snapped in half
- 2/3 cup julienned carrot (about one carrot)
- 8 cherry tomatoes, halved
- 1 1/2 cups julienned green papaya (about one small papaya)
- 2 tablespoons roughly chopped peanuts
- Juice of one lime
- 1 tablespoon (packed) brown sugar
- 1 to 2 bird’s eye chilies, sliced (optional)
- 1 tablespoon vegan fish sauce
- 2 to 4 tablespoons creamy peanut butter
- 4 rice spring roll wrappers
Directions
- Place the garlic and the green beans in a large zipper close bag. Seal the bag, removing as much air as possible. Use a rolling pin or mallet to gently whack the green beans and garlic until the green beans are lightly bruised and the garlic is smashed into small pieces.
- Add the carrots, tomatoes papaya, peanuts, lime juice, brown sugar, chilies, and vegan fish sauce to the bag. Reseal and give everything a good toss. Massage with your hands for a few minutes, then transfer the contents of the bag to a fine mesh strainer set over a medium bowl. Press on the salad to extract as much liquid as possible. Reserve the liquid for the sauce.
- Find a rimmed dish that is large enough to hold your rice paper. Fill it with an inch of room temperature water and set it on the counter. Place a damp tea towel next to this container. Working one rice paper at a time, submerge the rice paper into the water until pliable (mine took about 20 seconds). Do not over-soak. Transfer the soaked rice paper to the damp towel, laying it down in a flat circle.
- Place one quarter of the papaya salad on the rice paper, centered left-to-right, but three quarters of the way down from the top. Fold exposed bottom quarter of the paper up over the filling, then fold the entire roll over once. Fold in the left and right sides, then continue rolling until sealed.
- Repeat with the remaining three papers and the rest of the papaya salad.
- Transfer the reserved marinade to a serving bowl. Add two tablespoons of peanut butter and whisk until smooth. Add additional peanut butter if you prefer a thicker sauce (I used four tablespoons). Serve at once.
Recipe: wanderlustkitchen
Your The Box ByNature
Warm Sweet Potato and Bean Chili
Ingredients
| 1 | sweet potato |
| 200 g | kidney beans (canned) |
| 200 g | black beans (canned) |
| 150 g | quinoa |
| 1 | bell pepper |
| 1 | onion |
| 2 cloves | garlic |
| 100 g | corn (canned) |
| 50 g | walnuts |
| 1 tsp | chili powder |
| ½ tsp | paprika powder |
| ½ tsp | cayenne pepper |
| 1 tsp | ground cumin |
| 1 tbsp | dried oregano |
| 800 g | crushed tomatoes |
| 250 ml | vegetable stock |
| 1 tbsp | soy sauce |
| 2 tbsp | cane sugar |
| 1 | avocado |
| 150 g | soy yogurt |
| oil for frying | |
| lime juice to taste | |
| cilantro for serving | |
| salt | |
| pepper |
Directions
- Rinse quinoa in a sieve under cold water. Dice sweet potato, bell pepper, and onion. Chop garlic. Drain and wash beans and corn, and chop walnuts.
- Heat oil in a pot over medium-high heat and fry vegetables for approx. 3 min. Add chili powder, paprika powder, cayenne pepper, cumin, and oregano to the pot and mix well. Sauté for approx. 4 – 5 min.
- Add crushed tomatoes, vegetable stock, and quinoa to the pot. Season with soy sauce, cane sugar, salt and pepper. Bring to a boil and let cook, covered, for approx. 15 – 20 min. During the last 5 min., add black beans, kidney beans, corn, and walnuts to the pot.
- Chop cilantro. Halve, pit and dice avocado. Season with salt, pepper, and lime juice to taste. Serve with chopped cilantro, avocado and soy yogurt. Enjoy!
Recipe: Kitchen Stories