A little Simple Tiffin Lunch for your Wednesday

It's been a while since I posted a tiffin lunch, one of those 3 tiered lunches I make for Matthew.

I haven't been 100% lately, been dealing with a few life issues, and all last week Matthew was off from work, so we weren't home a lot, hence the lack of updating. I've been a terrible blogger!

In other news, I've become the editor of an academic journal for my department's graduate Journal, Word in the World. We're taking submissions for the next issue, so if you are a graduate student and have a paper, poem, story, or painting dealing with anything Theological, feel free to e-mail it to me! (If it is a painting or photo, or photo of a work of art, make it as high resolution as possible!) Click here to do so!

Back from plugging my new job, here's the food!

Deconstructed Sushi and Salad Tiffin

Layer 1

Spinach Salad

Ingredients

Enough Spinach to almost fill the tiffin

A small handful of peels from a carrot

A small handful of Dried Cranberries

Directions

Layer the salad with spinach on the bottom, carrot, and then craisins. 

Layer 2

Cranberry Cherry Salad Dressing

Ingredients

1 tbsp olive oil

1 tbsp rice vinegar

1 tbsp dijon mustard

1 tbsp cranberry cocktail

1 tbsp black cherry juice

(I had a bottle of cranberry cherry juice, so I used 2 tbsp of that)

some snow peas for bottom of container

Directions

In a small container with a screw on lid, put all of the dressing ingredients. Shake vigorously until all the ingredients are combined. 

Layer 3

Deconstructed Sort of Sushi

Ingredients

1 cup Rice Mix

1 tbsp rice vinegar

1/2 small onion, diced

1 tsp sesame oil

1 tsp tamari

the peels from a small carrot

1 tbsp rice vinegar

1 sheet nori, shredded

1/4 cup tofu, diced into tiny dices

1 tsp sesame oil

1 tsp tamari

Sprinkles of sesame seeds or rice seasoning

Directions

Mix together the Rice mix and 1 tbsp rice vinegar, set aside.

Pour the other vinegar into a bowl, and add the carrot peels. Set aside.

In 2 small bowls, mix up the separate sesame oils and tamari. Add the tofu to one bowl, and the onion to another. Mix them well. 

In a small non-stick frying pan, fry up the tofu mixture.

Once cooked, mix together with the rice and shredded nori. Press into bottom of container.

Cook up the onions in the same frying pan. 

Drain the carrot peels, layer the carrots with the onions on top of the sushi, and top with the sesame seeds or rice seasoning. 

That's it! Tadaa!