Ingredients
- 50 g of whole wheat pasta
- 20 g of dehydrated soy protein
- 2 small shallots
- 1 garlic clove
- 1 tsp of olive oil
- 1 tsp of salty soy sauce
- 150 g of cherry tomatoes, cut in 4
- Pepper
- Paprika
- Fresh basil
- 150 g of beets, cooked and diced
- ½ grapefruit
- Salt
- 1 tsp of linseed oil (or other oil)
- Parsley, chopped
- 1 square of 85% dark chocolate
- 1 portion of plain soy yogurt or 1 portion of cottage cheese
Instructions
| STARTER | MAIN COURSE | DESSERT |
| Beet and grapefruit salad | Pasta with cherry tomatoes and soy proteins | Plain cottage cheese or plain soy yogurt with chocolate chips |
For the starter: Peel and finely chop one shallot. Peel the grapefruit and separate it into segments. Place the beets, shallot, and grapefruit in the first compartment of the MB Original bento box. Sprinkle with salt and parsley and drizzle with linseed oil before tasting. For the main course: In a saucepan, cook the pasta according to the package instructions. Set aside. Soak the dehydrated soy protein in lukewarm water. Mince the garlic clove and the other shallot. In a wok, heat the olive oil and salty soy sauce. Add the garlic and shallot and sauté for a few minutes over medium heat. Add the cherry tomatoes and soy protein. Cover and stew over low heat until the tomatoes are soft. Turn off the heat. Add the pasta and season to taste with pepper, paprika and fresh basil, and mix well. Place the preparation in the second compartment of the MB Original bento box. For the dessert: Using a small knife, break the chocolate square into small chips. Mix the chocolate chips with the portion of soy yogurt or cottage cheese before placing it in the lunch box.
