Yesterday I had my first bento lunch in a long time. That makes me happy. :)
Meatless Monday Bihun Bento
Curious about the contents of this bento?
Mihoen (bihun) goreng with faux chick’n leftovers from Soy, my local Chinese vegetarian restaurant, topped with fried courgette and parsley.
Red Batavia lettuce, tomato, creamy borlotti-balsamic bean spread (recipe from Think! Eat! Act! A Sea Shepard’s Chef Vegan Recipes by Raffaella Tolicetti), pickles, kalamata olives, and a spoonful of capers.
On the side
I won the Sea Shepard’s vegan cookbook I few months ago on Lisa’s Project Vegan blog and the recipes I’ve tried so far are all thumbs up! I hope to spend a post on the book sometime soon so I can link it up to Trish’s Cook It Up — but let’s not get ahead of myself. I used local borlotti beans out of our organic CSA haul for the bean spread this past weekend. Other local and organic ingredients in this lunch are zucchini, lettuce, tomato and parsley.
I hope I’ll be presenting my next bento again soon… See you then?