This was the bento I made for the earlier half of the week. Granted, I should have taken the photo Sunday as opposed to Wednesday, because it would have looked way fresher and yummier, but here we are with my procrastinating and meal-planning self. I even have to leave for work in 3 minutes. *yanks curtain back into place*
This bento features Morningstar’s vegan chick’n strips with sauteed lima beans and brussel sprouts from the farmer’s market.
I got a new (to me) bento box. The listing said it was in “like-new” condition. When it arrived it had a massive crack down the side and bottom of one tier. I got a refund and went to order a replacement. Then, I stopped and wondered if I could repair it. What glues were food friendly after they dried?
I googled and found out that Crazy Glue is, so I bought a tube of that for a dollar(the sellers let me keep the broken box, no point in paying to ship it back, so I might as well be the one to dispose of it, right? I will note I didn’t think of repairing until after we went through the whole refund process.
Well the crazy glue worked. It’s not the most beautiful repair, but it works. I think this bento will now hold up for some time. I recorded my repair effort, so I’ll be editing a video to show you all how I did it sometime in the near future on my zero-waste Youtube channel.
Anyway, this bento features Gardein, porkless something or another with sauce, and an assortment of produce from last week’s farmer’s market including peppers, brussel sprouts, and onions.
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.
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.
I have been quite busy for the past few weeks, working on quite a bit of school stuff. I really need to stop saying hello to people I know, I keep getting caught up in conversations which eat away at the time I have to work on projects.
Well anyway, this was one of my moves at getting ahead of schedule. I wasn’t sure what I’d be doing last Wednesday, but I doubted I’d have enough time to cook much of anything, so I thought about what would hold up in the fridge to the microwave through lunchtime Friday. I ended up frying up tofu and making some rice. I’ve found that hot sauce helps keep things from wanting to grow. Like mold and such, not that I think this was entirely necessary since it wasn’t going to outlast the workweek, but still.
No produce, boo, hoo, I know. But I’m making up for it this week!
This bento is almost exactly like Monday’s, but this time has Daiya!
Ok, and there’s no furikake in this one. But anyway, the Daiya is the Gouda kind, which was phenomenal. I was even eating chunks of that stuff plain, it has no right to be that tasty!