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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?
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!
Simple coleslaw with avocado dressing and sweet beet salad.
Couscous with chili, white paprika with caper and radish flowers, 2 garlic cashews and flat leaf parsley.
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!
Time flies when you’re having fun! Last Tuesday it was two years ago, on June 16th 2007, that I made my first real bento! I brought a lunch for two on a 16 km hike, in my first actual bento box. Of course I decided to use this blue usagi sakura box for my anniversary bento (#54) as well!
I like to think that the dots behind the white cherry blossoms (sakura) are full moons, since in Japanese culture rabbits (usagi) are often depicted with these mochi-tsuki. I still love this bento box a lot, but I use it less than my favourite flower lunchbox because that one’s smaller. Anyway, I’m getting distracted ;)
- sakura muscat white chocolate
- 3 sesame-soy rice crackers
- 3 yoghurt coated (dried) apricots
- 3 mini plum tomatoes
- mix of roasted black & white sesame with a bit of walnut and nori to go on the spinach (in the other tier)
- quickly stirfried spinach with spring onion, kikkoman soy sauce and sake, topped with walnut and nori
- (more radishes
- scrambled egg with tomato and basil
Scrambled eggs with tomato is my favourite egg dish since childhood :) But it was all REALLY good!
ICHI, NI, SAN, SHI — on to year no.3 (&4)! :)
This bento is the first bento ever dear E (Mr Gnoe) has brought to work! He probably wouldn’t have done so if his colleagues weren’t on their holidays, nor if it hadn’t contained real leftover sushi — but who cares? There’s hope now! My bento was identical to his, except for the wasabi paste ;)
- kappamaki (cucumber role) and a little wasabi paste
- tamagomaki (Japanese omelet)
- avocadomaki on the right (I don’t have to spell that one out, do I? ;)
- mandarin candy
- ginger pickles and cherry tomato
- soy sauce in container
- seedless grapes
- Japanese rice cracker mix (that got a bit sticky because of the humidity in the box; I’ll have to figure out to prevent that because it has happened before…
I had also meant to put in some romaine lettuce next to the maki but I forgot :(
The maki rolls were very tasty, we got them at a relatively new restaurant nearby: Kyushu. I guess they will be seeing more of us over there ;) The secret of their avocado maki is wasabi mayonnaise so we must buy some of that to try out ourselves. We also had some chuka wakame salad, hand rolls (yasai temaki), tamago sushi and inari. So it’s not strange at all we had some leftovers ;)
BTW: at Kyushu they sell bento boxes for lunch! It’s the first time I’ve discovered a restaurant in Holland that does that, but unfortunately they don’t have a vegetarian variant :(