This was basically a snack bento, as I was going out to lunch/dinner with a friend!
Purple box: vegetable ‘fries’ (they’re these baked Japanese veggie crisp things).
Yellow box: snow pea crisps, black sesame rice crackers.
Red box: garlic-flavoured dry-roasted chickpeas.
Blue box: a Leda chocolate-chip cookie and a Clif protein bar broken in half.
Top tier (L): leftover punjab eggplant curry with sultana details.
Bottom tier (R): garlic dry-roasted peas, dry-roasted corn, Leda apple-cinnamon bar, apricot delight, raw cashews and a sweet. There were also black-sesame rice crackers underneath!
Never fear, fellow vegan bento-bloggers, I haven’t disappeared – I just couldn’t find the cable to charge my camera!
Green box: snow peas and snow pea crisps (with panda decorations. Panda panda panda!)
Red box: Leda apple + cinnamon snack bar, apricot delight, raw cashews, a Leda chocolate chip cookie, and a sweet.
Blue box: black sesame rice crackers, vegan jerky.
And look what I found in Chinatown the other week!
Domo-kuuuuuuuuuuun! 😀
Top tier: nori rice crackers, dry-roasted corn, strawberry mochi & a boiled sweet, snow-pea crackers.
Bottom tier: shiitake mushroom, brown rice and shoyu dumplings (new discovery at the Asian grocer’s around the corner, they’re awesome!), edamame, shoyu in a bunny sauce bottle.
Also, I promise to soon resume posting things on here that aren’t just pictures of my lunch – I haven’t abandoned the blog, RL has just gotten in the way a lot. Stay tuned!
Top tier L-R: museli bar (underneath), sultanas (green cup), chocolate-coated cranberries, dried fruit mix (orange cup), raw cashews. Divided by a pressed/dried fruit bar. Sesame rice crackers (underneath), dry-roasted green peas, dry-roasted corn (yellow and blue cups), nori rice crackers.
Bottom tier: home made nut loaf and grilled zuccini, both courtesy of my lovely friend Shannon. I took the picture before I added the deliiiiiiiiiiiiiicious mushroom gravy. Nom nom nom.
Top tier: brocolli and portabello mushroom stir-fry with shiitake shoyu and udon noodles.
Bottom tier L-R: apple & cinnamon Leda bar, sultanas, dry-roasted corn, dried fruit bar with a boiled sweet on top, nori rice crackers.
Top tier (left): leftover soy meat and chickpea curry.
Bottom tier (right): pepitas and pumpkin seeds, home-made dried fruit mix (blue star cups), dry-roasted peas (orange cup), nori-covered rice crackers.
This is the adorable panda bento I received for Christmas. So cute!
This was basically a day’s worth of food, when I had a lovely picnic in the park with some equally lovely friends!
Top tier L-R: nori-covered rice crackers, dry-roasted peas (blue star cup), pineapple/pear/mango fruit thing (green cup), salted pumpkin seeds and raw cashews, more dry-roasted peas (other blue star cup).
Bottom tier: leftover mushroom, brocolli, brocollini and asparagus couscous.
Fruit box, small box, lid: apple, cut into eighths, with home-made dried fruit mix packed around it; seaweed rice crackers with Tartex paste (in blue piggy box); two squares of Ritter dark chocolate, and a sports energy gel thingy.
So, this one was a bit of a cheat, it’s not so much a bento lunch as me boxing up my dinner when I was out for the evening. It’s a very basic portabello mushroom and broccoli stir fry, with shiitake-shoyu sauce and hokkien noodles. The exciting part is that I found a MonokuroBoo lunchbox in Australia for $6! 😀
Since that was a pretty dull bento, here’s a bonus shot of my now-organised bento accessories:
Top tier: leftover asparagus, broccolini, carrot, mushroom and garlic couscous (the couscous is underneath!).
Bottom tier L-R: dry-roasted corn, cherries, home-made banana choc-chip cookies, dried kiwi fruit, dried strawberries, and raw hazelnuts and cashews (green cup).
A Secret Garden 