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Virginia Bunker

@thecivilizedlunchproject

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Gluten-free basil nectarine upside down cake. by @thecivilizedlunchproject

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14 days ago

If you missed it in the NYT Cooking section, I encourage you to try this amazing vegan Caesar dressing. I adapted their recipe slightly (and didn’t measure anything). I threw about a cup of raw cashews in the blender with about 1/2C of water and a few capfuls of lemon juice. I added white miso, strong German mustard, nutritional yeast, and garlic to taste. In my opinion, it’s superior to a traditional Caesar dressing! I’m now going to make it in batches and consider it a staple since I have so much kale in my garden. Give it a try! You can add regular or vegan parm and croutons, of course. Plus, lots of pepper and a squeeze of lemon. by @thecivilizedlunchproject

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a month ago

Homemade cherry chip cake with maraschino cherries. A test run for a friend’s upcoming birthday. 🎂 by @thecivilizedlunchproject

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2 months ago

A truly nostalgic taste. #rhubarb #mygrandmother by @thecivilizedlunchproject

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3 months ago

A really fun impromptu meal: collard lentil rolls with pickled vegetables and tahini dipping sauce, black beans and purple cabbage with fried tempeh, and mixed fruit salad with Greek yogurt, ginger, lemon juice, and honey. Oh, and roasted potatoes with garlic salt. The reason it all came together so easily is because it was assembled from leftovers—and the collards are growing right outside my door. by @thecivilizedlunchproject

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3 months ago

Spanish omelette and homegrown broccoli sprouts. by @thecivilizedlunchproject

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3 months ago

Chia « pudding » (Greek yogurt, blueberries, and chia seeds) chilled to perfection with a sprinkle of handmade fennel and date granola. A very satisfying and sustaining breakfast. by @thecivilizedlunchproject

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3 months ago

Scene of the crime: the best pie I’ve ever made with « The world’s best blackberries » from @kirkwoodfarmersmarket by @thecivilizedlunchproject

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3 months ago

More broccoli sprouts! I’m putting them on everything and loving the new countertop sprouter. So fresh! by @thecivilizedlunchproject

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3 months ago

I’m harvesting my first batch of broccoli sprouts today and am excited to feel the power of sulforaphane flooding my cells. I just read a fascinating white paper from a researcher at Johns Hopkins who explored the antioxidant and anti-inflammatory properties of broccoli sprouts. The results are encouraging. #neuroprotection by @thecivilizedlunchproject

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3 months ago

Radicchio orange salad with tahini turmeric dressing + broccoli cottage cheese egg bake. by @thecivilizedlunchproject

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4 months ago

I call this the green machine. The dressing is tahini, garlic, lemon juice, and water to your desired taste (and consistency). Toss your finely chopped cabbage with the dressing to coat well. Add dates, poppy seeds, sesame seeds, pistachios, chopped almonds, and avocado. (Or whatever add-ins sound good to you.) It’s best after storing overnight in the fridge, but I can never wait and usually eat a huge bowl right away. I’m trying not to add salt to things, but it is better with some salt:) by @thecivilizedlunchproject

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4 months ago