You are currently browsing the category archive for the ‘On the Road’ category.
Yesterday was Spring Equinox ánd I was going on a hike with my brother, so I couldn’t let the chance pass to make a celebratory bento. Especially since I wanted to do something with quinoa for week 11 in the Vegweb Cooking Challenge 2012.
What I didn’t consider was that I really didn’t have much time to cook… So I just got to make the salad and ended up with a not-so-spectacular, half-a-bento to share with @variomatic. Still, it may not look very festive — we were quite happy with it. And I’m learning to be less of a perfectionist. :)
Contents
South-West American quinoa salad with avocado, sweet potato, orange bell pepper, red onion, cilantro and a lime dressing on a bed of red Batavian lettuce and rocket. Pepitas for topping hiding under two ‘sour key’ candies (zure sleutels). Rosemary crackers on the side.
Although we enjoyed the salad during our break, I was a little disappointed by it: it tasted a bit dull even though I had added African Peper Mix to spice it up. It was okay, just nothing special — and I like my foods to be exactly that! ;P
I have some other interesting quinoa salad recipes up my sleeve, so let’s wait what those shall bring.
Today was definitely a feast of new beginnings. It marked my brother’s AMAZING accomplishment of loosing 50 kilos in 14 months. It was the first time in about 7 months that we took up another stage in our Groene Hartpad hiking project. And I hadn’t made a bento in two weeks. ;) YAY for spring! :)
Bento no.149 was quickly put together for a hike in the northern Dutch province Fryslân, on our way to a family photo shoot in occasion of my mother-in-law’s upcoming birthday. We got going pretty late so we only had time for the 7.5 kilometer walk in Spanga and not 19, nor 11.
I’m combining this post with my weekly logging of our CSA vegetables since I got to use several of the greens in our lunch! As you will be able to check out for yourself down below. :)
Both containers carry blue potato salad (Eliza potatoes, apples, red onion, gherkins and a raspberry dressing) on lettuce, corn on the cob and parsley. Mr Gnoe’s tier also has a non-vegan vodka candy. Oh – and he had to drive! ;) A cup of golden mandarin green tea accompanied this yummyness.
Amelishof organic CSA vegetables week 32, 2011
- Lettuce
- Fennel
- Corn
- Red onions
- Blue Elize potatoes
- Collina apples
As you can see the only thing that didn’t make it into Spanga Bento is fennel!
- – -
I can’t believe how long it’s been since I last made a bento… But yay, Gnoe’s back on track!
Bento #145 was my five o’clock ‘snack’ on stage 8 of the Groene Hartpad I’m hiking with @variomatic. We had to walk 21 kilometres from Woerden to IJsselstein, starting around lunchtime — and there wouldn’t be any dinner until we had walked each and everyone of those miles! We defied rain and thunder and had a great day. :)
So, what vegan goodies did I bring?
First tier
@Petra_Utrecht’s lemony couscous salad, grilled veggies (yellow paprika, fennel, courgette, red onion), garlic olive, raspberries from the balcony, radicchio leaf and romaine lettuce.
Second tier
Spicy roasted chickpeas, gherkin, dried apricots, mushrooms & leek in Bulldog tonkatsu sauce, half a tomato, orange-teriyaki tofu with extra sauce (should have added sesame seeds as topping but alas, I forgot).
Round container
Melon & homegrown organic strawberry.
And here’s what I had on the side.
Apple juice, almond cookies and forest fruit Evergreen.
It all came along in my kawaii *** new *** thermal bento bag!
I couldn’t wait to use my new, super tiny bento so on Saturday I filled it up with snacks for our hike with @Petra_Utrecht and R. in the Betuwe; a district famous for its fruit production, surrounding the Linge stream, that is very popular at this time of year because of the blossoms. Last week I went to explore another part of the area with the Wandelgrrls.
Unfortunately we didn’t get to eat the ‘ieniemienie snack bento’ till we were home, so Petra & R. never even saw it! :(
‘Ienieniemie’ is Dutch slang for Súper Tiny ;)
Contents: fresh date, dried fruits (cranberries & apricot) and cinnamon coated almonds. The nuts were store-bought (organic) and not really cheap, so I may try my hand at making them myself, tweaking the recipe of sweet ‘n spicy nuts I’ve posted before.
Every once in a while when we go hiking, we get to see something marvellous. This time it was an occupied stork’s nest, with adult & baby! You’ll have to look closely, but the picture is proof!
Have you been going out, enjoying the wonderful spring weather?
Today is the 10-week anniversary of Gnoe going ExtraVeganza! It has been going well and I feel really good about it all; I finally have some peace of mind. Of course it’s not all easy (like spontaneously eating out), but I expect most hurdles will get easier in time. Although I’m not sure yet what to do about Easter… :\
We’ve got nothing special planned for today — in fact there’s usually something easy for dinner on Thursday and tonight it’s falafel. Yum!
Hiking Bento (#138)
Even before I started my ExtraVeganza! pilot project at the end of January I had already taken on the challenge of veganizing my bentos. Resulting in a 100% plant-based bento year!
Yesterday’s was a box of four o’clock goodies that I ate on stage 6 of the Groene Hartpad with @variomatic, a 12 km hike from Nieuwkoop to Slikkendam. We wanted to walk on a bit longer but then we would have had to continue for another 10 kilometres and that really was too much… The weather was absolutely awesome so we had a great day out! Let’s get that summer going! ;)
Left tier
- Braised eggplant
- Nasi goreng (fried rice)
- ‘Facon Bacon’ strips (tempeh)
- Endive, radish, cucumber and wasabi sesame details
Right tier
- BBQ-style mushrooms (cremini and portobello)
- Stir-fried spinach & leek with sesame seeds
- Radish divider and cucumber flower
Side container
- Dried fruit (cranberries & apricots)
- Nuts (cashews, walnuts, peanuts & pecans)
I had some leftover mushroom risotto and inspired by Uniflame‘s recent risotto ball bentos I decided to make my own vegan version.
Risotto is sticky in itself so it doesn’t really need any egg or cheese. Still, since I have an open package of soy mozzarella — which tastes like nothing and I certainly won’t buy it again — I grated some and added it to the cold rice mixture along with a handful of bread-crumbs. I rolled 12 small balls, covered them with more bread-crumbs and put ‘em in the fridge to rest a little. Then I baked the round ‘croquettes’ in a skillet with sunflower oil.
Preparing the risotto balls didn’t take a lot of time, but the baking did! :( Next time I’ll try either frying or oven-baking.
Next to the risotto balls there’s radishes on a skewer, a basil flower and chilli bean-rice mix topped with parsley on a bed of red-leaf lettuce.
The other tier holds mustard dip for the risotto balls (a simple mixture of mustard & veganaise; recipe will be up on Saturday), small caper, leek sprouts, a few slices of shiitake mushroom, cherry tomatoes with fresh basil, salted pecans, dried apricots and… NO cookies! The small flowers are toasted tortillas to eat with the chilli, made according to the recipe I’ve posted in the summer, except that I used a cookie cutter for a nice spring-inspired shape. And I left them in the oven a bit too long…
A perfect bento to take along a hike on a perfect springtime day!
I walked the ANWB Aetsveld Route in Weesp polders. It was not as good as I had hoped; although it was supposed to run through diked marshes, most of the track went over asphalt. The view on the Vecht river was nice, but the traffic noise kept distracting me and made it hard to clear my head for the first 2/3 of the hike. But I’m not complaining! The weather was awesome, sunny all afternoon. And I saw a tiny, pure white baby goat, it must have been born just before! It still trembled on its little leggs and part of the navel cord was hanging from its belly. I stood and watched for ages — it felt like such a present to get! :))
Autumn Bento (#119)
On Tuesday I took this wholesome fall bento to work (#119).
Top tier
Eggplant-lentil salad on Romaine leaf, apple slices and sesame dressing for dip. Flower made of farmer’s cheese.
Lower tier
Celery stalk salad with walnuts & cheese on a bed of curly red leaf lettuce, garden cress, endive roll filled with couscous, goat’s cheese, pesto genovese and pine-nuts – and another ‘cheesy’ decoration.
About 8 ww propoints. All ingredients are organic except for the nuts & oil I used, most of the veggies are local too (cress homegrown).
If you’ve seen my menu plan for the week, you’ll notice this lunch consists of several leftovers: aubergine-lentil salad, Japanese sesame dressing and an endive roll. I had also kept a little aside of yesterday’s lunch: the celery salad. So you see? Making a bento doesn’t have to be time-consuming! Just think ahead and use what you’ve already made.
The kimono box containing this lunch is one of my favourite bentos. But one thing bugged me: it’s smaller than other boxes and I didn’t have a bag that fitted. Yes, past tense — because now I do :) And I made it myself! Cute, isn’t it?
Faithful readers might remember my previous bento post was about #116, the award-winning Tsukimono Bento. So what happened? Am I lousy at counting, or keeping track? (Computer says…) Nooo, I’m just way behind on (b)logging. And I bet you won’t mind if I just put numbers 117 and 118 up here too?!
Noriless Noriben (#118)
It will not come as a surprise to you that whenever I’m watching Japanese films, I’m on the lookout for bentos. My heart skipped a beat when I saw the marvelous lunches in Megane, a film about a stressed woman taking a holiday on a very relaxing Japanese island.
And when I checked the Camera Japan festival schedule this month, I almost passed out when my eye fell on a movie called Noriben – the Recipe of Fortune (Nonchan Noriben)… A whole feature film about bento!
Komaki has a seemingly impossible task ahead. She has just separated from her husband, moved back to her parents’ house and she wants to rebuild a meaningful life. For a 31 year-old mother, this is easier said than done. She has to deal with the expectations of her mother, an ex-husband who hunts her down and her lack of education. There seems to be one opportunity that can save her: Japanense bento, or lunchboxes. Follow Komaki through this struggle and let her teach you how to make a perfectly balanced lunch from rice and leftovers, looking like the Italian national flag!
You can view a trailer of Nonchan Noriben at the official website.
This typical (?) Japanese comedy was fun to watch. It inspired me, but unfortunately I didn’t really get any new ideas out of it. The few animations of bento composition went way too quick for me! LOL. Thankfully Maki, the Big Onigiri, takes us through them step-by-step on JustBento.
Of course I couldn’t go to a movie like this without bringing a bento of my own! Especially since we were meeting up with MaaikeB & family, who’d probably expect me to ;) Here’s my four o’clock bento for five.
Round bento box
- usagi ringo (apple bunnies)
- mini cream cheeses: herbs, walnut & pepper
- fresh walnuts
- curly red leaf lettuce
Oblong bento (from top to bottom)
- green tea mochi, baby figgs & cranberries
- kisir (Turkish bulghur salad; a favourite) with cilantro & caper on a bed of lettuce
- tzatziki & cucumber
On the side
- Japanese ‘WANT’ rice crackers (up front)
- SkyFlakes toast & spring onion rice cracker toast
When you click on the picture you’ll jump to Flickr where you can view bento#118 together with Maaike’s GORGEOUS bento box filled with her DELICIOUS home-made carrot cake. *craves*
The five of us had a great day out, also watching a documentary about foreigners (Western people) in Tokyo, They Call Us Aliens, and wrapping it up with a Japanese teppanyaki dinner.
Amelisweerd Hike Bento (#117)
The last bento I want to share came along on a walk in Amelisweerd woods at the end of September. I hadn’t gone on a hike for a long time — let alone solo — so it felt really good to finally do so again. And of course I had to treat myself to a nice, simple bento :)
Top tier
- salad of lettuce, tomato, fresh basil and crumbled feta cheese.
Lower tier
- ‘apple of my eye’
- dried apricots
- pesto dressing for salad
- sweet ‘n spicy nuts
On the side (in the SnackTaxi bag)
- ‘orange sammies’; sandwiches with orange coloured spreads: organic cheese with pumpkin & pumpkin seeds and Tartex veggie spread.
Submitting this post to Midnight Maniac’s Meatless Mondays {no.4} & Shannon’s What’s for Lunch Wednesday (week 22).
 |
|
Left & right tier: asparagus on a bed of lettuce, boiled egg with cilantro and wasabi sesame, salt.
Middle tier: inarizushi, spicy Tao Kae Noi (crispy seaweed) and soy sauce.
On the side: milk chocolate with hazelnut.
Drinks (not shown): light Orangina with pulp, tab water.
Bento #104 came along on the 3rd stage of our long term hike through the green heart of Holland (Groene Hartpad).
Wlfr and I walked for 14 km from Zoetermeer to Hazerswoude. To get there we took autobus 206 along the N206, on Tuesday (0)206… We noticed this when we were still in the bus and we were ‘kind of’ relieved to ascertain that it was 13:36 and not 12:06 or 2:06. Not that we are superstitious or anything… ;) It just was REALLY weird. At first I even thought that the day’s bento for 2 (!) was #103… (you can do the math yourself). Fortunately I was mistaken; Betuwe Bento was my 103rd. Phew!
I was surprised to hear wlfr remark that the eggs looked so ‘even’, because I had been experimenting with a new way of boiling eggs. I guess it had passed the test! Freezing tofu puffs hadn’t though; that was no success and I won’t be doing it again.
Anyway, we had great day with amazing weather and the hike was fabulous. Part of it had seemed monotonous looking at the map in advance, but it turned out to be a wonderful ‘mini survival track’ in a water bird reserve. And we wouldn’t let one killer curlew scare us away ;)
As you may or may not know, I’m participating in the 3rd 100 Mile Fitness Challenge from April-June. The first and second time I tried to walk 100 miles / 162 kilometers in 3 months, I only crossed the finish line with effort, in the last few days of the challenge.
This time… I’ve trotted my amount of miles a whole month early!
Of course I won’t stop now: let’s try to get to the next round number before July 1st: 200 kilometers (125 miles)!
(Water) birds nesting; a typical May view
On Saturday Mr Gnoe and I went for a nice walk called Klopwandeling, taking a short cycling trip to get there. If you ever go on that hike (or either the Utrechtpad or Waterliniepad) I recommend stopping for a drink at Fort aan de Klop (closed on Mondays)!
A weird thing happened: we bumped into a couple we met in Cappadocia (Turkey) a few years ago. They don’t live in the area — just got here for a weekend outing. Ain’t it a small world?
ETA: on June 26th I ended my 2nd 100 Mile Fitness Challenge with a total of 147 miles = 235 km!!! Wow. I impressed myself ;)
Today I went on a hike in the Betuwe with Mr Gnoe. We were supposed to walk for 17.5 km but somehow it turned into 19 (11.8 miles). I’ve got tired little paws now!
Betuwe is known for its fruit production, so we had hoped to see many blossoming trees… Alas, the bad weather of the last few weeks had discarded most of the flowers. Still, we got a bit of sun today and no rain, so we were happy to be outdoors anyway!
Bento #103 came along on our trip, together with a big thermos of tea. Lunch for two in my new Bento Color Box!
Click on the picture for a close-up of Betuwe Bento
Top tier
- potato salad with peas, gherkin and pickled onions on a bed of radicchio and topped with fresh thyme and wasabi sesame seeds
- ramsons leaf as baran
- small packet of scallion crackers from elma’s surprise packet
Middle tier
- spicy stir-fried veggies (red paprika and zucchini & a little leek) with soy sauce and wasabi sesami topping on radicchio
- ramsons flowers
- radishes
Lower tier
- poppy seed scones
- buttermilk curd & raspberry jelly
- rosemary & garlic cashews
Round container on the side
- apple slices in lemon juice
Square container on the side
- raw vegetables: cucumber, carrot, celery stalk, ramsons lower stems
- yoghurt-garlic dip for veggies
- lemon olives
I guess I don’t need to tell you we had a feast ;)
Organic & local: thyme, ramsons, radishes
Organic: potato, pickled onions, radicchio, bell pepper, cukes, apple, mayonaise, yoghurt, buttermilk, egg & butter (in scones)
WW propoints: 16 total (= 8 per person)
My BX bookshelf
