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Where has ’22 gone to so fast? Regular media are looking back on past events and deaths; social media are being flooded with New Year’s resolutions for 2023. And me? I’m just looking forward to another Japanese Literature Challenge hosted by Dolce Bellezza. That’s what I like about this time of year!
The challenge runs from January through February. Will you join us?
Here’s what I have planned…
- Read De Zwemmers (The Swimmers) by Julie Otsuka.
- Read Tokyo Vice by Jake Adelstein (providing I can get my hands on an affordable copy).
- Make a dish from the Vegan Japan Easy cookbook.
- Continue to listen to Jake Adlestein’s interesting investigative podcast The Evaporated: Gone with the Gods about the “fascinating and bizarre world of Japan’s jouhatsu” (missing persons).
By the way: this is the first post on this blog that I made in the WordPress Gutenberg editor! #learning
I’ve got a busy week ahead so it seems wise to pick up menu planning & prepping again to make sure I keep eating well ánd do not have to throw away leftover vegetables. I hate discarding food, don’t you?
Menu plan
- Sunday
Surinamese roti with vegan No-chicken Chunks from The Vegetarian Butcher - Monday
Potato-leek soup (fridge), greek salad with fermented tofu “feta” and pizza sandwich with leftover tomato sauce - Tuesday
Nasi goreng (fried rice), tofu rendang and stir-fried chicory - Wednesday
Valentine’s Day dinner date with the hubs :) Three course vegan meal by De Gewilde Keuken accompanied by suitable teas from TeaLounge. Photos (hopefully) to follow!
Cleaned vegetables and baked tofu in advance for quicker cooking.
I’m curious about the Taifun “feto”. I’ve made faux feta myself a long time ago; I enjoyed it but didn’t really bother preparing it again. Maybe this store-bought version is a good alternative?
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Join Beth Fish’s Weekend Cooking with a food-related post!
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?
Right tier
Mihoen (bihun) goreng with faux chick’n leftovers from Soy, my local Chinese vegetarian restaurant, topped with fried courgette and parsley.
Left tier
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
Rosemary crackers.
Where from?
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?
A quick share of my most recent bento. It contained leftovers from our “yogi dinner” the previous night: recipes from the cookbook Yogifood1 by Jet Eikelboom and Seth Jansen.
Yogi lentil salad with hazelnuts, parsley, red cabbage, corn lettuce and a maple-balsamic dressing, mini plum tomatoes, cucumber, carrot, and more tomato with almond butter dip from my Lithuanian Foodie Penpal, yogi potato mash with thyme and a sea-buckthorn candy from my visit to Vlieland.
On the side: 2 clementines, santana apple and 3 sandwiches (apple-pear butter & houmous).
Local/CSA: corn lettuce, cabbage, carrot, potato, thyme, apple.
Office lunch on Thursday 13-12-2012.
On Thursday I enjoyed an office lunch with several of the Lithuanian goodies I got from my November Foodie Penpal Vita.
The box up front contains both the kūčiukai and cookie rings (yay, cookies to add carbs to my bento ;) a freeze dried strawberry and candied radishes.
The middle ‘meat & veg’ tier holds some onion-leek-garlic-pepper (yellow & green) stir-fry, slices of Healthy Planet “chicken” fillet, a fresh radish, mini Brussels’ sprouts and a skewer of sliced raja potato and gherkin, all on a bed of corn salad. I also brought a small container of tomato ketchup for the faux meat but forgot to include it in the picture.
Dessert comes last of course: apple & clementine.
I didn’t mean to cross the bento-200 line so silently… Alas, I lacked the time to post numbers 200-202 but plan to make up for that later this month!
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Join us with a food related post in Beth Fish’s Weekend Cooking!
Today we’re saying goodbye to summer, as it’s Autumnal Equinox tomorrow. But it’s also the day I said farewell to my colleagues in the Netherlands Police Museum – which doesn’t actually exist any more either now that it has merged with two other cultural heritage institutions.
This moment in time called for a comfort food bento in fall colours!
Left tier
Simple coleslaw with avocado dressing and sweet beet salad.
Right tier
Couscous with chili, white paprika with caper and radish flowers, 2 garlic cashews and flat leaf parsley.
On the side (not shown)
Vegan banana-walnut muffin that my friend Janny baked with some plant based butter and raspberry jelly.
My colleagues gave me a gorgeous bouquet, a lovely self-made card with the sweetest wishes and a gift card for which I’m going to purchase something awesome. Summer may be waning but I feel warm inside!
Today’s small Meatless Monday bento, next to which I had two houmous-cucumber sandwiches providing the necessary carbs in my lunch.
Main container
- Steamed broccoli with garlic pepper, salt and dried yuzu zest
- Cherry tomatoes wit basil and black olives
- A date
- 2 homemade parsley-tofu balls with musterd sauce and cocktail sauce
- Chocolate mousse in heart-cup, covered with strawberries
All on a bed of lettuce.
Side container
- Wild peach
- Cucumber slices
- Sauce container carrying basil dressing for the tomatoes, olives and lettuce
On the side
- Clementine
A lunch like this is a good start of the week!
This Messy Meatless Monday Bento is absolutely loaded with proteins. So if you’re one of those people wondering how to get enough of these in a meatless -even plantbased- diet: pay attention!
There’s falafel (with spicy tomato dip and a soy-based garlic sauce), PPK’s tofu scramble with additional mushrooms & onion, lentils in my carrot-rocket-endive-bellpepper-gherkin salad with tomato croutons and seed mix topping (pine nuts, sunflower seeds & pepitas).
Other yummyness in the box: cucumber, leek sprouts, red Batavian lettuce, baked black salsify and a black sesame cracker.
On the side there’s a ginger-almond bread sandwich with soy butter and a fruit salad (blueberries, apple and kiwi fruit in a lemon juice & cinnamon dressing).
Okay, so maybe I overdid it a little: more veggies and a little less proteins would have gotten me a more evenly balanced meal. But I had a LONG day to go after lunchtime so I don’t think I really minded! :)
Oh, and did I mention the vegan cranberry muffins I treated my co-workers to today? Someone even asked for the recipe, which can be found in a previous post! :)
On Thursday, Ascension of Jesus — a national holiday, the weather was so good we decided to take our Mexican dinner to the park. A great opportunity to use my new sakura bento!
I know: baaaad picture — sorry! But I was so hungry that I didn’t have the patience to make a good one… Not to mention the growling tummy of Mr Gnoe next to me. ;)
Contents: flour tortillas with chili (kidney beans, zucchini & red bell pepper), rice, salsa picante, avocado with lime and sea salt, blanched spinach with red onion and jalepeño, salad (lettuce, tomato, spring onion, gherkin, black olives) with balsamic vinegar dressing and nachos. The beer is Grolsch, which I prefer over Heineken any day.
Now it would be foolish to tell you this was supposed to be a burrito bento that I messed up, right? ;)
That I don’t have many occasions these days — nor the energy — to make bentos, doesn’t mean I can resist the occasional splurge on nice gear! So when I saw this modern tumbler at Bento & Co during their Golden Week discount, it took me only seconds to click the right buttons. ;) I bet my fellow bentoïsts can relate?!
"Microwave safe. You can reheat juicy food to enjoy them deliciously."
I’ve been wanting an insulated mug to bring along soup or noodles for ages, so I’m glad I can now cross that “WANT” off my list.
But I didn’t stop at that! Remember I’ve been doing without a picnic bento since my cute rabbit box broke during Hanami two years ago? What better than to get myself a real cherry blossom bento? I love my sakura, and I won’t say ‘No’ to a spray of gold-dust either. ;) Don’t you think this Hakoya box is lovely?
And then there’s the “OMG they killed Kenny!” bottle (a.k.a. Wallmug Sulo) that made me giggle. It can be used for either hot or cold drinks and the snazzy insulation jacket makes it weigh less than a thermos.
You can imagine that receiving these nice new stuffs made me eager to throw together a bento a.s.a.p. Well.. today’s the day! And heeeeeeere’s:
Pastel Bento (#142)
The tumbler contains pasta with black olives and white asparagus. I’ve made this recipe twice now, both when I had omnivore dinner guests coming over, and it certainly won’t be the last time. I microwaved the leftovers this morning and although the mug felt warm to the touch for quite sometime, I was a bit disappointed to find it had cooled down at lunchtime. I guess I’ll need an insulation bag to go with it. Or a microwave at the office. ;)
Upper tier
- Salad ingredients: oak-leaf lettuce, spring onion, radish & radish sprouts, parsley, croutons.
- Miso-dressing.
- Piece of corn on the cob.
Lower tier
- Rhubarb compote.
- Fruit dessert of pear and kiwi with coconut cream (you’ll be hearing more about that when I talk about rhubarb in another post).
- Pickled red onion.
I hope I’ll have another bento to share with you soon!
Find more bento lunches at Shannon’s What’s for Lunch Wednesday (week 52).
Graasland 