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Meatless Monday office lunch a month ago (August 6th).
Leftovers from our Sunday dinner with guests: cold (not so) spicy bell pepper soup from VEGAgerechten, polenta cakes with improvised tomato-corn-black olive sauce and steamed green beans with herbs.
Again a poor quality picture because I composed this bento last night and the days are getting shorter already — way too fast for my liking! :(
The composition was a bit messy and the food combination ultra eclectic, so those things can’t be blamed on the photo ;)
Clicking on the picture will give you a different view.
Bowl on the left: Indian takeaway leftovers: malai kofta and dal in iceberg lettuce leaves, saag paneer in cucumber ‘containers’. Gap fillers & garnish: parsley, lettuce, red berries and mini Milka chocolate.
Other bowl: leftover piece of polenta ‘pizza’ (yum!), courgette & leek grilled with garlic, and a tasty tom tomato.
On the side: more red berries, fresh mint for tea & honey as sweetener.
I bet you wish you could have had my lunch, right?! ;)
Homegrown & organic: basil.
Local & organic: both varieties of lettuce, parsley, zucchini, leek, red berries.
Organic: polenta, pesto, basil stock (for cooking polenta), margarine, garlic, sun-dried tomatoes, cucumber.
WW propoints? Not a clue ;)
My BX bookshelf
