grown up bento, part 2

For the last couple of weeks, I’ve been making double of each of my lunches so that I only have to pack a lunch every other day. Because of that, I only have a couple of pictures to post each week, so I decided to save them up until I had enough for a post. Here’s what I’ve been eating:

Bento #1

20130917-200214.jpg1 – mung bean and cucumber salad, kimchi, marinated shiitake, maple-glazed tofu, seasoned soy bean paste (recipes here)

2 – lettuce (to wrap fillings above), watermelon cubes

Bento #2

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1 – lettuce and cucumber sticks, spicy bean sprouts, homemade guacamole, and hidden from view is a whole wheat tortilla (For spicy bean sprouts, sauté for a few minutes in sesame oil, add a few drops of chili oil, and red chili sauce. For guacamole – combine one avocado, juice of one lime, and 1-2 garlic cloves in a food processor or blender. Add in finely chopped and seeded tomato, diced red onion, and chopped cilantro.)

2 – Roasted Japanese eggplant and Lebanese zucchini dusted with chili powder, cumin and coriander; and watermelon cubes

Bento #3

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1 – takikomi gohan (brown rice with zucchini, eggplant, tofu, and shiitake)

2 – watermelon cubes, Japanese pickled cucumber, pickled daikon, edamame

Bento #4

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1 – fall harvest meal leftovers – orange-balsamic roasted acorn squash, smashed crispy red potatoes, roasted asparagus, stir-fried shiitake

2 – watermelon cubes, miso-ginger tofu, edamame

Bento #5

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1 – mango, kiwi, and pineapple chunks

2 – leftover takikomi gohan (brown rice with zucchini, eggplant, tofu, and shiitake), miso-ginger tofu, and edamame

Bento #6

20130917-195934.jpg

1 – temaki sushi (hand roll) – brown rice, seaweed, marinated shiitake, miso eggplant

2 – cucumber, mango, and green onion sticks; edamame, Japanese pickled cucumber, pickled daikon, spicy bean sprouts (sautéed quickly in sesame oil with a few drops of chili oil)

Bento #7

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1 – celery and cucumber sticks

2 – homemade chunky hummus and watermelon cubes (For hummus — mash one can of chickpeas with a fork or potato masher, add olive oil, tahini, minced garlic, and lemon juice)

thermos – vegan cream of mushroom soup (I tried a recipe using cauliflower as the thickener but I wasn’t thrilled with it. When I find a better recipe, I’ll post it)

Bento #8

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1 – whole wheat capellini and vegan vodka sauce with heirloom tomatoes, eggplant and mushrooms

2 – watermelon cubes and cucumber sticks

Bento #9

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1 – creamy polenta with spinach, mushrooms, and tofu

2 – mango and peach

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