This bento is another older one, I made a vegan version of Spam Musubi using seitan. I really should have cut it thinner, but live and learn. After I finish the leftovers in my mini fridge I’m going to be having some fun making some fresh stuff. I want to start making more authentic Japanese style bento.
I also had spinach, cut tomatoes, and fried avocado. I’m really trying to incorporate more avocado in my diet so I get those extra omega fatty acids. I wonder what I can do with the things aside from guacomole, attempting to fry it, and making chocolate avocado truffles.
This bento has been hiding in my photos for a while now. It’s a pretty simple one, just some home made seitan, basil, pickles, cherry tomatoes, and couscous with Earth Balance.
Nothing special, but it was a decent tasting lunch.
This bento was one I actually wasn’t even planning on sharing! Notice the bare desk in the background. Particleboard is the worst. I’d never have picked out a desk made out of the stuff for myself and I’m stuck with it until I move (it won’t fit through my door so I can’t be guilted into taking it with ne, hehe).
Anyway, this bento is quite simple. In it is mashed potatoes, Gardein, and guacomole with mini carrot chips.
This bento was pretty easy to make, albeit a bit time consuming.
First I boiled kombu and the eggplant skins (to soften them). Then I added in the diced eggplant, carrots, peppers. Once all that was soften I poured out the water, and added in the chopped tomato. I let it simmer a bit to let the tomato flavors mingle with everything before adding in the rice. After adding in even thay I continued to let it simmer. I enjoyed a little bit that wouldn’t fit in my box yesterday for dinner.
Let’s just say I’m very excited for lunch time.
This bento was dope! I made it last week after polishing off my fajita leftovers from a local Mexican restauraunt. The spices and mixed squashes hit a spot that I wanted to tackle again, this time Marylander style.
I got some peppers, zucchini, and yellow squash from the farmer’s market and didn’t feel like going to get an onion from a grocery store, so I made do. I used some oil and let the squash cook covered for a bit, and then when it was fairly tended I, for lack of a better word, dumped a fair amount of Old Bay in there.
And whew was this yummya there wasn’t enough in the way of carbs or protein, so It didn’t keep me as full as I’d have liked, but that’s something to keep in mind for next time. Some home fries or something else potato based would be a rad addition to embrace Old Bay.