Welcome to the latest lunch post!
Top Left: homemade half-raw hommus with carrot cutout.
Top Right: carrot sticks and flowers, tomato from dad’s garden.
Bottom Left: Pigs in mud! Homemade iced brownie surrounded by sultanas, dried pineapple, apple rings and blueberries (yellow cup).
Bottom Right: Seaweed rice crackers with Sheese chunks, dry roasted garlic chickpeas (yellow cup), pistachios (pink cup).
I was very pleased with my pigs in mud, pigs being one of the most beautiful species on the planet. And they’re such cuties!
That’s right, the vegan bento blogger is back! I’ve been working mostly full time for a few weeks, and now I’m used to it I’m more inclined to pack a proper bento.
That being said, this is more of a snack bento, as I had my lunch separately.
Top tier L-R: “Freedom Foods” muesli bar, sultanas, golden sultanas, pistachios and dry-roasted garlic chickpeas (in pink cup).
Bottom tier L-R: seaweed rice crackers, spicy Indian potato snacks, raw cashews (in yellow cup), raw sunflower seedss (in blue cup).
The little cupcake container hold a mixture of nutritional yeast, veggie salt and cracker pepper, for seasoning the 5 bean mix that was my lunch. And a Clif bar because I am freaking addicted to them!
Stay tuned for the next post, which will probably include photos of my cat. Heheheeh. 😀
Top tier L-R: sultanas, snowpea snaps, dry-roasted chickpeas, homemade sugar cookies (in green cup).
Bottom tier: baked potatoes and carrots, with a mixture of nutritional yeast, vegetable salt and Cajun seasoning (in the rabbit box). Amaaaaazing.
Top tier L-R: baby carrots, dry-roasted garlic chickpeas, homemade mini-sugar cookies, snowpea pods (with a panda!).
Bottom tier: leftover maze gohan (Japanese pilaf) with soy sauce in the elephant bottle.
Woo! Vegan bento post number 50, can you believe it? Unfortunately it’s a bit blurry, so here’s a bonus*:
*Bizarre picture courtesy of a graphics tablet and a bottle of gin.
Left tier: leftover leek and mushroom risotto (the recipe for which will be posted here shortly), with carrot stars, radish tulips, snowpeas and radish stem decoration. And a panda pick!
Right tier: Canadian maple GF biscuits, dried apricots, sugared almonds, TVP jerky, dry-roasted chickpeas (in the piggy cup), snowpeas.
Behold! The return of vegan bento blogging! And to start things right, here’s a bento containing largely traditional Japanese bento ingredients;
- Yellow box; homemade avocado and marinated enoki mushroom sushi, with soy sauce in a bunny bottle.
- Red box; boiled edamame beans, with soy sauce in a panda bottle.
- Purple box; leftover ao-tosaka (seaweed) salad from the Asian grocery store, topped with fresh snowpeas and avocado chunks.
- Blue box; two home-made (no, not the skins, that’s way too devoted!) inari rolls, and a strawberry flavoured mochi ball.
This one was made a while ago, but was definitely a recipe for success. I’ve now acquired an authentic-styled obento box, which naturally begs to be filled with traditional goodies such as these!
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.