School started last week which means it’s back to either packing lunches or running across the street to Wendy’s or McDonald’s. I’m trying to stick with the former so I bought myself some cute bento boxes in the hopes that this will help me be creative and excited about packing a lunch, even when my schedule begins to get really crazy. Since I’m following the Vegan Before 6 plan, each lunch needs to be vegan also. So far, I’ve made it a whole week, so that’s progress!
Here is what I packed this week:
1 – Corn salad – fresh corn, cooked edamame (soybeans), cucumber, peach, and tomato. Chop everything up and dress with olive oil, lime juice, salt and pepper to taste. (Could also add fresh cilantro or basil, fresh mozzarella or feta if non-vegan, experiment with the spices. Get creative!)
2 – Leftover fried tofu from Mad Mex (that’s a bit of vegan sour cream you see in the picture), and honey dew melon
1 – Maple Glazed Tofu with homemade guacamole and refrigerator pickles. There’s a multigrain tortilla hiding under the wax paper below the tofu. I put the guac, tofu and pickles in the tortilla at lunch time. (For guacamole – combine one avocado, juice of one lime, and 1-2 garlic cloves in a food processor or blender. Can also add red onion, cilantro, tomato, tomatillo, etc. For refrigerator pickles — recipe is here on my blog)
2 – leftover corn and edamame salad from yesterday, and mango and cantaloupe chunks.
1 – leftover guacamole from day two. Under the guac is a multigrain tortilla. The greens are leftover from dinner at a Japanese restaurant the previous night. They’re dressed with sesame oil.
2 – leftover maple-glazed tofu from day two and chunks of cantaloupe. I made a wrap again with the tortilla, greens, guac, and tofu.
1 – cantaloupe chunks and cucumber sticks (I grow Japanese cucumbers in my garden — they’re long and slender, have no seeds, the skin is thin and tasty, and they are burpless. Much crisper and tastier than your average cucumber. Very similar to Persian cucumbers, only about twice as long.)
2 – leftovers from the Japanese restaurant two days earlier – fried rice and zucchini, and seaweed salad (I ordered the seaweed salad appetizer specifically so I could have leftovers for lunch. I knew that it would be too much food with my entrée but I was trying to be proactive).
My bento boxes are made by Bentgo. Each container has a lid and they stack on top of each other. There’s a plastic fork, knife, and spoon that fits in between the two containers and there’s an elastic strap to hold everything together. I got a great deal on Groupon for them, and I love the colors!