Edamameeeeeeee

I’d forgotten all about this bento. I think it looks lovely.

The Bento Buff

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Today’s bento features a hodgepodge of stuff. Tofu cooked in barbecue sauce, Nishiki rice, edamame, asparagus, and beets.

I also made myself my own font! Isn’t it cute? I’ll need to update some more stuff on my site, but I’m excited for it!

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Eat Your Veggies Bento

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I got a chance to enjoy cooking a meal again! I made two of these and ate one for dinner last night, and I think it was scrumptious.

I had boiled potatoes last week because there was a gnat problem all over the house and I wanted to get the potatoes out of the open and into the fridge, so naturally these became mashed potatoes. I cooked the Morningstar Farms chick’n strips and all the produce the same way. I just used a wee bit of of Earth Balance but when that wasn’t giving me the golden color I wanted on a lot of the food, I added a bit of water to get things going. It didn’t go exactly according to plan but I love how the brussel sprouts turned out aesthetically. The other veggies I’d cooked up were eggplant, mini sweet peppers, sauteed onions, and lima beans, all from the local farmer’s market. I am not looking forward to winter when market closes up because that means I’m stuck with sub-par produce from the grocery store.

Top 5 Vegan Bento of the Week

I had a hard time with picking out some of these. A lot of the best looking ones are veterans in the bento making game but after looking at my blog this week, I became nostalgic; one of these bento is totally how I was when I was new to the art form. I wasn’t great at cooking(still need to grow a lot) presentation of the food itself, let alone at taking photographs. I am excited to see this person grow at food prep, I think they show promise.

Batch of Bento

Another reblog, I know. That being said, I haven’t made any aesthetically pleasing bento, soooooooo, I’m sharing another older one for those of you who may have not seen these.

The Bento Buff

I’ve been so busy with school and whatnot that I’ve not had time to post pictures of my bento meals, and in a lot of cases to even take photos.

This semester will be over near mid-December, and I can’t wait for it to be over. It’s been absolutely dreadful and stressful; I really can’t wait to the break where all I need to focus on is my full-time job and the things I want to focus on.

Anyway, here’s just a bunch of pictures of bento meals from when I had more time to play around.

bear bento

potatoes and dumplings

Flower Power

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Vegan Shepard Pie Style! 1/21/2014

The lunch I made for today smells amazing but it looks horrible! I don’t feel comfortable posting it to the blog(there’s a sauce on it and it didn’t lend itself well to the aesthetic at ALL).

But it being a Monday and on Mondays I share meals I make for my own lunches, I decided to reblog a really old meal of mine.

This is a bento I made nearly 3 years ago now. It was quite simple, very tasty, and not awful for me. I also miss the lube sheep boxes. The fact that they stacked inside of each other was awesome, and with my buddy/personal trainer recommending me switch to 5 meals a day as opposed to the traditional 3, it could make transporting everything so much easier on work days/class nights.

The Bento Buff

Bento Meals 1/21/2014

Lunch/Dinner:

  • Gardein beef tips
  • shredded green beans
  • and mashed potatoes
  • Wheat thins on the side for the after meal.

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Top 5 Vegan Bento of the Week

All yummy looking!

 

Today's lunch for Olivia was this bento I made. (I just ate all the leftovers didn't fit in the bento box and that was my lunch😁) Sandwich, broccoli, grapes, cherry tomatoes and cubed tempeh bacons. これが出来上がったお弁当。 (私のお昼は弁当箱に収まらなかった残り物でした) サンドイッチ、ブロッコリー、ぶどう、ミニトマト、ベーコン味テンペ。 あまりこういうのやらないから詰め方がよく分からない😆 お昼ごはんをたまにお弁当にして少し練習しよう😖 #vegan#plantbased#japanesevegan#foodphotography#foodstyling#f52grams#foodpic#w7foods#ヴィーガン#ビーガン#ベジタリアン#菜食#おうちごはん#デリスタグラマー#lunch#bento#tempeh#miffy#japanese#japan#playdate#お昼ごはん#弁当#アメリカ生活#テンペ#veganbento#kidslunch#ヴィーガン弁当#vegankid

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Cauliflower

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At market this past weekend, I saw a yellow cauliflower and knew I had to have it. The main reason I never really use cauliflower but generally opt for broccoli is because I just never felt like it made sense to have a white veggie in the same dish as a very likely white carb.

That said, there’s yellow squash in this bento, and I doubt you can even tell, so it was a pretty much a total failure, haha. I also have some carrots from market as well. I’m really trying to get the hang of how to make beautiful dishes from what I get from market. They’re generally very tasty, but the aesthetics just aren’t there. And without all the packaged stuff I’ve been depending on, or guaranteed ingredients for certain pops of color, it leads to a bit of a learning curve.