Sesame Veg Pot


Is lunch time your Achilles heel? We all have times in the day when we are tempted by junk and for me it is definitely at lunch. Whether you work in an office environment or write books at home – lunch time creeps up on us until we are so ravenous that we’ll grab the first thing that promises instant gratification. Often a big, fat sandwich!

The key to eating well always comes down to preparation. I am not naturally an organised person so this is behavior I’ve had to learn the hard way. A good friend of mine always washes his veggies and legumes right after coming back from food shopping. He then places them in various containers in the fridge, ready for eating. When it comes to prepare his lunch box for work – all he has to do is take out a few bowls from the fridge, take a handful of each and place in a Tupperware box. Dressing can be kept in a separate container and poured just before eating. You’ve got yourself a good lunch in a couple of minutes!


 Try to keep enough variety in your fridge and you’ll always have a meal ready to eat. Think sliced peppers, spinach, baby tomatoes, kale, quinoa, brown rice, chickpeas, lentils, nuts and seeds. The veg I used in this recipe is a reflection of what was in my fridge and is in no way meant to be didactic.. You may have something else in which case use that instead – the world is your oyster and most things work. With a good dressing you can’t go wrong!

Sesame Veg Pot


Handful of sliced mix pepper

1/4 fennel, sliced thinly

1 carrot, julienned

Handful of kale, stalks removed

Handful of spinach

1 tbsp coconut oil

1/4 chili pepper (but add to heat you like)

1/4 cucumber, julienned

Sesame seeds


Small finger of ginger root

1 tsp mellow white miso paste

1 tbsp tamari och soy sauce

Juice of 1 lime

12 cashew nuts

1 tbsp olive oil

1 tbsp water

1 tsp toasted sesame oil

How to:

1. Slice veg and add the coconut oil into a pan. Slightly saute all the veg apart from the cucumber. Cook for about 2-3 minutes or until just wilted, we are not cooking anything, just gently warming it. Set aside.

2. Place all ingredients for the dressing in a small blender and blend until smooth and slightly thickened. Taste and see if you need more sesame/soy/lime etc. We all have our own flavour favorites. Mine is sesame so I always add a bit extra because I can 🙂

3. Arrange veg in a bowl or on a plate, add cucumber strings, the dressing and coat all veg until covered,  then add sesame seeds to finish. Enjoy!

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