grown up bento, part 1

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:

Day One 

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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

Day Two

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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.

Day Three

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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.

Day Four

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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!

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wheat berry breakfast, variation

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This morning I decided to try a variation of the vegan breakfast I made yesterday. Everything is pretty much the same except I mashed up about one cup of tofu instead of the banana, and used peaches instead of nectarines. Again, mixing in about 1/2 cup cooked wheat berries and a drizzle of agave nectar.  Continue reading

fun with beets

This is a two-part experiment with beets. After missing my local farmer’s market for the last month due to traveling, I was very happy to finally go yesterday. It was a little overwhelming to see so much produce there since there wasn’t as much in season yet when I last went. I loaded myself up with as much as I could carry home, and also stopped by the farm stand around the corner from my house to grab a few more things. Armed with my bounty, what to make? When I experiment with ingredients, usually my final result is not at all like what I initially intended, sometimes great, mostly just so-so. In this case, I was pleasantly surprised.

beet dinner #1

roasted golden beets, Lebanese squash, and salmon

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Continue reading