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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. :)
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! :)
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?
@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.
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).
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!
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! ;)
- Braised eggplant
- Nasi goreng (fried rice)
- ‘Facon Bacon’ strips (tempeh)
- Endive, radish, cucumber and wasabi sesame details
- BBQ-style mushrooms (cremini and portobello)
- Stir-fried spinach & leek with sesame seeds
- Radish divider and cucumber flower
- Dried fruit (cranberries & apricots)
- Nuts (cashews, walnuts, peanuts & pecans)
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 ;)
I had two really nice walks this week: about 15 km around Nijkerk with the Wandelgrrls and another 15 km with wlfr (a.k.a. @variomatic) from Delft to Zoetermeer for the first stage of our new hiking project: Groene Hart Pad. We finished our other project, 163 km of Utrechtpad, last July. It took us about three years and the Groene Hart Pad is just a bit longer: 192 km… I hope we will be able to finish that in three years as well!
The picture of two hiking boots was taken on the walk with wlfr… It was really weird to come across these perfectly good shoes standing idly ‘in the middle of nowhere’! Well nowhere: the name Groene Hart signifies the still ‘Green Heart’ of urbanized Holland; the area around Gouda where cows for Gouda cheese need to graze ;)