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.
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!
Geeze, you can’t find solitude from this stupid election anywhere. WordPress just tried to get me to add a thing to the site to “encourage” you all to vote.
As I watch all of this unfold it only really just stresses me out. I greatly dislike both candidates and will be voting for a third party. I greatly dislike the fear mongering on both sides and always just want to go take a nap any time people start “talking” politics. People get vehement when you don’t agree with them. They get angry at the media and I overhear people “discussing” politics around me all the time and I’m just tired of it. I beleive that it’s two terrible people running and I can’t, in good conscious, vote for either of them, so I’ll vote for someone who I think can legitimately do a good job, even if they have no chance of winning.
And that is all you will hear about me on this election, and trust me, there won’t be a political themed bento because guess what? Election day is two days after my birthday. So I’ll likely be listening to Mesuggah(among other metal bands) in line for early voting and reading, and you know, making a birthday themed bento and whatnot.
Holy crap, that’s a wall of text! I’m so sorry! Onto the top 5 vegan bento of the week!
There were many spectacular looking meals this week! In my initial look, I saw 12 I adored! Ahhhh, cutting down to the best is soooo hard!
There’s a lot of new people participating in the #veganbento tag on Instagram, so naturally I want to share them! I love seeing all the vegan bento and the new posters always have a unique look. I’m to the point now where when I see one of the regulars’ bentos in the stream I can guess the username to the bento. Doesn’t make them less amazing, it just means I’ve gotten familiar with their style. That said, everyone is posting quality stuff, go check out the tag! There’s so many more I’d have loved to feature this week, culling these for the post was incredibly difficult once I got down to 8.
I always love new art! And there’s kyaraben this week!