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Have you heard of VeganMoFo yet?
It’s October turned into a vegan treasure box!
During the month 500+ bloggers around the world will highlight the wonders of a vegan lifestyle.
My posts will mostly focus on being EXTRAveganza, or ‘vegan on the road’. That’ll include bentos (dôh), travel-friendly recipes and examples of how I fared on our recent holiday in France — my first as a vegan. And then there will be some side-trips. ;)
Are you ready? Here we go!
Tiny Track ‘n Snack Bento (#197)
Yesterday I went hiking with a group of friends. A snack I always bring in situations like this, is a small selection of nuts and dried fruit. That’ll keep me on my feet when I my legs get wobbly – which always happens when I get hungry. Not only aren’t we always sure we’ll be able to buy food on the way, as a vegan I prepare myself for the chance that one can only get a cheese sandwich or a piece of apple pie. ;)
Nuts are packed with unsaturated (= good) fats, protein & fibres, which make you feel satisfied quickly — and it’ll last for a while. In my experience some dried fruits have the same effect.
Now if you’re worried about the calorie intake… You shouldn’t! Nuts are really good for you. Unsaturated fats actually help balance your cholesterol and protect against hart disease. Nuts also contain plenty of vitamins & minerals like iron, zinc, magnesium, omega-3, calcium, phosphor, vitamins A, B, E and more. And hey, hiking = burning calories anyway!
Of course not all nuts are good for you, just unroasted and unsalted ones like, for example, almonds, walnuts and cashews. Still, sometimes I bring some of the ‘bad’ ones as well. A grrl can have a treat, can’t she? ;) Yesterday there were a few (salted) rosemary-garlic cashews and cocktail nuts in my little box among more healthy goodies like died cranberries, apricot and apple, candied pineapple, walnuts and Brazil nuts.
Oh, and I almost forgot… I also indulged in some chocolate-covered soy beans! :D Got those in France so I’ll tell you more about those later in a post about Les Vacances de Mme Gnoe! ;)
I hope all this talk didn’t make you go nuts?
Here’s the bento I had on November 1st to celebrate World Vegan Day. Apologies for the bad pic: quinoa seems to be camera shy.. ;)
Quinoa salad with tomatoes, cucumber, spring onion, corn, bell pepper and more on a bed of lettuce. Cute red paper container with orange-basil tempeh as salad topping.
Radish, fig, half a kiwi fruit, another kawaii container from Japan (sakura print) containg nutmix for salad (sunflower seeds, pepitas, pinenuts and pecans), apple bunny (usagi ringo) and cinnamon almonds.
The almonds had sweated and gave my apple a sweet spicy taste — nom!
Lots of proteins in quinoa, tempeh and nuts! :)
Now where did I get those nice new paper foil containers? My friend MaaikeB and her family went shopping for me in Japan! Here’s a picture of the goodies they brought back. I’m one happy grrl!
Find more bentos at Shannon’s What’s for Lunch Wednesday (week 75).
This food-related post is also submitted to Beth Fish’s Weekend Cooking!
This snack bento was a Thank You present for elm@, who was kind enough to lend me her copy of Iris Murdoch’s The Sea, The Sea. It was sort of a “mea culpa” at the same time, because I’ve held on to the book for way too long!
Elm@ is the same sweet person who gave me a load of bento goodies in March, so this seemed like an appropriate gift.
- Lollo Rosso lettuce
- emmental Babybel cheese
- usagi ringo (apple bunny) with sesame eyes and Smarties candy nose, which refused to stay stuck, sitting on..
- a container of powdered sugar for the home-made pumpkin cookie
- sweet ‘n spicy nuts (pecan & almonds) with dried cranberries
- mini plum tomato ‘pears’ with basil
- baby fig
- Dove chocolate
- vodka filled chocolate candy
- fake hamburger sweet (hiding under nuts)
- rice crackers
Sweet ‘n spicy nuts
We have enjoyed this nutty snack on picnics, shared it at ‘bring a dish’ buffets (potluck) and even served it as mezze.
- 250 g white almonds
- 250 g pecans
- 3 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground black pepper
- just a pinch of ground cloves
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cumin
- Preheat oven at 180 ºC.
- Line griddle with baking paper and spread almonds & pecan nuts over it. Roast for 5-10 minutes in oven until golden.
- Let them cool.
- Mix sugar & spices in a bowl.
- Heat a large skillet.
- Scoop nuts into pan and toss sugar/spice mix over them.
- Bake for 5 minutes on medium heat while stirring: the nuts need to get covered by melted sugar. Shake pan when necessary and use a wooden spoon to keep the nuts from sticking together (too much).
- Spread the nuts on a baking sheet to cool down again.
Preparation time: 20 minutes
Cooking time: 20 minutes
Servings: plenty :)
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Join Beth Fish’s weekend cooking with a food-related post!