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One of my reasons for joining VeganMoFo is that I seem to have lost my appetite for cooking and blogging. VeganMoFo combines the two and may be just the thing to get my mojo back!
The same goes for bentoing… Might this bento be a whole new beginning and not just the start of a new week???
Meatless Monday VeganMoFo Bento #210
“A Meatless Monday VeganMoFo Bento” — now THAT’s a mouthful!
And a tasty one as well haha (yup, bad joke). A lunch that I happily dug into during my break.
Carbs tier
Pasta salad (chilli pasta with sundried tomatoes, spring onion, black kalamata olives, parsley and a pesto vinaigrette) on iceberg lettuce.
Veggie tier
Corn cob (freezer stash), cherry tomatoes, cucumber, bell pepper and radish to dip with houmous.
On the side
Houmous in the small container, carrots and two sandwiches with apple butter that are not shown in this picture because they were not in the box but in snacktaxi baggies.
Local & organic: corn, cherry tomatoes, lettuce, carrots, parsley
Organic: cucumber, olives, sundried tomatoes, pasta, apple butter, ingredients vinaigrette
What did YOU have for lunch on this VeganMoFo Meatless Monday? Have you ever made a bento?
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A starry bento to follow up my Equinox Bento. The days are getting longer, nights shorter and last weekend Daylight Saving Time went into effect again. Yay for long summer evenings!
Now why not just call it “Star Bento”? I hear you ask. That’s easy — because I was in a German speaking part of Belgium this Sunday when the clock changed. We went to visit family so I made another batch of that yummy creamy roasted red pepper hummus to bring along, and several other foodie-goodies like peanut butter cupcakes and the sun-dried tomato aïoli I posted about last month!
Left container
- Tofu in BBQ sauce
- Yellow bell pepper stars & parsley
- Green salad: sprouted chickpeas & azuki beans, gherkin, cucumber, steamed green beans, bell pepper, spring onion
Middle container
- Bottle of balsamic vinegar dressing
- Switchback cut banana
- Sesame bread sticks (to dip)
Right container
- Roasted red pepper hummus
- More veggies: gardencress, mini plum tomatoes, sun-dried tomatoes, radishes
- Croutons made out of leftover tomato focaccia (salad topping)
- Dried fruit: cranberries & apricot
- Crunchy onions (salad topping)
BTW did you notice my new pink ‘spork’ tool? I picked it up at the Kathmandu outdoor shop for €2,50. Works really well!
Don’t worry! Today’s lunch is as animal-friendly as always: no marinated moose or any other kind of meat. ;)
The main dish, giving its name to this bento, is pasta (corkscrew and moose-shaped) with a soy cream sauce, spinach, oyster mushrooms and a topping of pine-nuts and sunflower seeds. The sauce contains onion, garlic, mushroom stems, red bell pepper, a basil herb cube and powdered vegetable broth. It tasted great last night during dinner as well as today. :)
This Monday bento also holds the result of the first two recipes I made from my recently acquired cookbook, La Dolce Vegan!: Sleepy Sunday Morning Scramble (which I indeed made on Sunday morning while I was still rather sleepy) and Roasted Red Pepper Hummus. My oh my, both are quite a success! I’m glad I didn’t fill a whole container with just hummus because I would have eaten it all! Dipping my raw veggies (cucumber, green bell pepper, cherry tomatoes), sesame bread sticks and half a slice of toasted pumpkin-corn bread (not shown).
The tofu scramble is really nice as well; comforting (which I contribute to the nutritional yeast) though you shouldn’t really expect it to taste like scrambled eggs or anything.
Other goodies: olives, mixed nuts, corn salad, garden cress and of course those lovely raspberries with a bunch of purple cress. On the side I had an apple that didn’t get to be in the picture. ;)
Another great bento lunch to start my vegan week with! This is my 11th bento of 2011 and they’ve all been 100% animal-free.
Salad of leek, tomato, cucumber, gherkin, lettuce, grilled zucchini, red onion and parsley, to be topped with pine nuts & walnut from the other tier.
Houmous with harissa, yoghurt coated apricot, plum tomatoes, cucumber & carrot sticks, homemade parsley pesto with walnut.
Cracker and yoghurt with cooked red currants on the side.
I’m not superstitious and I don’t believe Friday the 13th means bad luck. Hey, on Fridays it’s almost W.E.E.K.E.N.D.! But Monday the 13th… Yaiks, that’s something else indeed! I don’t like Mondays… And now both July and August bring us that black day :(
Today I hoped to balance things out a bit by bringing bento #61 to work: 6 + 1 = lucky number 7! :)
First tier:
- bed of romaine lettuce
- pesto egg with sundried tomato
- carrot
- hot pepper (from the balcony) with houmous
- slice of cucumber
- cauliflower florets
- black olives
- pine nuts
I also added some walnut after making the picture.
Second tier:
- mexican nut mix (‘pepita mix‘)
- carrot sticks
- seedless grapes
- pasta salad (corn, hot pepper, (fresh & sundried) tomato, pine nuts, pesto, basil, red tofu)
This bento really helped me get through my busy day! :)
Of course macaroni rigate is a bit too large for a real pasta salad but I am not small-minded when it comes to using leftovers!
BTW: did you spot the 3 song titles in this post??? Answers behind the cut :)
I can see the questioning looks asking WHY this bento (#59) would be so unusual… Well, normally I don’t have a Wednesday bento :) And this was a really good one as well! Containing:
- salad of organic romaine leaves, potatoes, oven roasted red beet, spring onion, red onion, dill and gherkin in a yoghurt dressing
- piece of (organic) rucola (rocket), potato, cheese and pine nuts quiche
- tiny radish
- edamame sprinkled with sea salt
- hot pepper (from the balcony) filled with houmous
- walnuts
- homegrown bean sprouts
- organic gooseberries
It was a well balanced bento with that spicy red pepper and some fresh bean sprouts to cool down with. Yummy!
I’m looking forward to today’s surprise bag: what kind of organic vegetables will we get this week?
Okee, niet iedere bento kan een schoonheidsprijs winnen ;) Ik moest vandaag weer aan het werk en had gisteravond opeens veel meer voor te bereiden dan verwacht… Bovendien is onze koelkast door de vakantie wat slecht uitgerust qua veggies en restjes. Bento #53 werd dus niet meer dan dit.
- plakjes radijs en augurk
- SkyFlakes crackers (verstopt)
- geroosterde amandelen met mediterrane kruiden (uit Madeira)
- humus
- mijn laatste geitenkaas babybel uit Frankrijk
- basilicum en mini pruimtomaatjes
- ontbijtkoekboompjes en honing voor erbij
Goed smaken deed het toch wel! :))
On Tuesday I was so busy getting my stuff packed that I only got to eating my bento in the train back home. My office is moving on Thursday and since I don’t have to work today I had to get it all done yesterday. Well, I was pretty hungry by the time I was on my way home again!
Contents of my bento (#31):
Left tier
- mini plum tomatoes
- sliced radishes
- little crackers
- Japanese cracker puppet
- Emmenthal cheese
- ‘griotten’ (licorice)
Right tier
- dried apricots (organic)
- container of humus, mojo Palermo (piment) and capers
- marinated olives
- nut-mix: sesame coated almonds, dry roasted peanuts, apricot seeds, roasted chickpeas and dried cranberries
On the side
- small container of potato salad (not shown)
- Japanese fried broad beans
Needless to say it was all very yummy ;)
OMG I have this big bento backlog again! Of course our computer broke down (I won’t tell you about the terrible service Apple gave us), but that’s not really an excuse is it?
Well, I’ll start off with bento #36: my Royal bento!
You might wonder why this bento is called ‘royal’ since it’s not particularly rich, nor are there any crown jewels on view. But it does contain a lot of orange stuff and Oranje (= orange) is our royal family’s family name ;)
Maybe you’ll also notice that this bento is quite low on carbs. That’s because I also brought two sandwiches. And since I always do that I will have to try to keep my bento’s this way. But it’s not easy!
What Friday 23th November’s bento contained…
- Nigella’s sticky chocolate pudding! (yummy! GREAT recipe!)
- cherry tomatoes
- radishes
- chives
- star cress
- pumpkin cheese stars
- cucumber stars and leftover pieces
- water cress
- black olives in half an orange sweet bite
- dressing and humus in containers
- almost hiding is a laughing cow cheese wedge
- completely hiding is an (orange ;) carrot
- apple on the side
If the pudding hadn’t been there I could have said this was a very healthy bento ;)
No need to tell you I really enjoyed it :))
Click on the thumbs of bento 34 t/m 39 to see larger images and their descriptions on Flickr.
There are no December bento’s yet… Next one will be #40!
Thursday and Friday were moving days at the office. For me, Friday was the first day in the new building. I brought a bento with side dishes since I didn’t know yet how hungry I would be from all the hard labour, nor if I would be able to buy any food in or near the office site (it’s not located near town anymore). But there seems to be a canteen that I can go check out next week.
Contents:
- corn with several herbs
- boiled egg
- pine nuts and sun-dried tomato for the pasta salad side dish
- carrot
- again a container of humus and mojo Palermo with capers (I am almost out of the mojo that my mother in law brought us from La Palma)
- mini crackers and bounty
- salt & pepper for the egg
- sesame nibbles
- nut mix
- and two pickles rolled in fake meat slice.
On the side some yogurt with prune jelly (homemade by my mother in law).
Contents of Thursday November 8’s bento:
- stir-fried spinach with corn and sesame
- pasta salad
- dried cranberries and bilberries
- mustard cheese cubes
- yoghurt coated dried apricots
- sesame nibbles
- smoked almonds
- small crackers
- a light coke
- and a smint for a fresh breath afterwards.
Notice the nuts, fruits and seeds theme?
Graasland 