I’m super close to my food budget for the month, so I don’t have much money for things like produce right now. Right now, it’s just more irritation at myself and determination to stick to my budget.
In this bento I have a fancy forbidden rice which had been sitting on my shelf for ages and decided to pull out and use up. I added a fair amount of Earth Balance to make it palatable.
I am also using up the rest of those mushrooms I bought last week, simply boiling them with the squash and carrot. They’ll be pretty good with a decent amount of salt, since I lacked the motivation to do much else with them, and the squash had frozen from being placed too close to the freezer part of my mini fridge. Cooking the squash any other way likely wouldn’t have turned out right and taken significantly longer.
Last, but not least, was the seitan. This stuff smelled so good when I was preparing it, I started eating some of this stuff right out of the pan!
Another one in my incredibly simplistic character style bento. This time featuring something that doesn’t have a face!
I think mountains are pretty cool. They’re home to all kinds of wildlife and quite beautiful, especially when you’re high up on one and are able to look down at the valley below.
As for this bento, I went fairly simple. I made a sunshine burger, topped it with rice and nori, added some rice, and sauteed some spinach and mushrooms. I finished it off by slicing up some fresh cherry tomatoes. All the goodies in this box got placed on a bed of fresh spinach. Yummy!
I meant to post this bento earlier! A couple of weeks ago I was on Reddit’s Bento community and asked for some tips to spruce up my game. I didn’t have a ton of stuff on hand to make my bento into anything crazy amazing, but this was a step up from my older bento meals!
In this bento I made a salad with cherry tomatoes, onion, lettuce. The other smaller compartment features boiled squash and tomatoes. The rice is accented with basil leaves and pepper. I feel like mint would have been a tastier combination than the basil, but it was all right.
I made this bento last Tuesday using some incredibly fresh ingredients from the Tuesday Farmer’s Market.
I made more of those vegetable infused mashed potatoes, topped with a slice of Tofutti vegan cheese, detailed with nori for the ears and eyes. I then cooked up some Gardein and a part of a king trumpet mushroom and laid them atop a bed of steamed kale. Yummy!
This bento features a very simple combination of healthful foods. I made mashed potatoes with garlic and kale, used more kale as a garnish and for the vegetable I had a small tomato. For the protein I used Gardein chick’n strips.
This bento was absolutely delicious! I’ve been trying to cut back on salt and this one was great without adding any.