Don’t you think today’s office lunch looks really cheerful?! :D

Flowery Fall Bento #197

First tier
Red Batavia lettuce, French onion, cucumber and radish flowers finished off with African Peper Mix, salt, yuzu powder and nori cutting. Nooo, I did not do that by hand. ;) Oven-roasted butternut squash with coriander seeds in the cup, and a tiny tomato from the balcony.

Second tier
Seitan stroganoff and minty leek bulgur with a fresh mint blossom.

Third tier
The fruit tier: kiwi, red grapefruit, orange and home-grown yellow raspberries with a bundle of mint.

On the side
Dressing for the raw vegetables and more proteins: a soy caramel dessert.

A little of the fresh mint went into the bulgur, the rest I used for a cup of herbal tea. :)

This bento mostly consists of leftovers: the seitan, grains and pumpkin were all on the menu the past few days. The citrus wedges I put aside yesterday when I was having a bowl of fruit. So you see: it really doesn’t have to be a lot of work!

Now, maybe you’re wondering what happens to the cut-off pieces of crudités — I know I used to when I was a beginning bentoïst! But there are several solutions.

  • In this case they’re hidden beneath the flowers. :)
  • You can snack on them while compiling your bento.
  • They can be placed in an airtight container and refrigerated until evening or the next day, when you can throw them in a salad, soup, tofu scramble, stew or whatever.

Maybe you have an even better idea? Whatever you do: wasting them is not an option. ;)

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