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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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This is the first time in my 5 years of bento-ing that I’ve actually heated up an office lunch. One of the tiers anyway. Fall has definitely started so it was comforting to have a warm meal!

Heat Up Bento, 25-09-2012

Left(over) tier
Turkish rice with chickpeas, red lentil-cauliflower curry and briami (Greek layered vegetables from the oven). All leftovers from this week’s menu.

Right tier
Cumin spiced quick bread, dried apple and date, mixed sprouts, lettuce, mini plum tomatoes, corn on the cob and cucumber.

I had a nice crunchy summer salad for lunch today!

Bento #58 contained:

Lower tier

  • summer fruit (cherries & raspberries)
  • scrambled eggs with tomato and shallot (this sweet type of onion fits the egg dish really well)
  • homemade tzatziki
  • whole-wheat croutons and chermoula dressing both for the summer salad

Upper tier

  • Romaine leaves
  • homegrown bean sprouts
  • radishes
  • tomato
  • basil

A perfect bento to start the week with! And to end the month, since I’ll be working at home tomorrow.

The tzatziki came out really well so fortunately there was no need for Gnoe’s tips against garlic breath ;)

The chermoula dressing was a diluted version of our freshly made coriander chermoula for the Moroccan carrot soup we ate this weekend. I promise to post all recipes some other day :)

Gnoe goes ExtraVeganza!

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