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!
Today’s bento features a deal that rarely happens! Last week Tofurky was on sale in Giant, for literally once in my life, and I have a $.75 off coupon. At Giant that’s wonderful because they double coupons under a dollar! I felt like I should be on an episode of Extreme Cheapskates as I walked out. They also had Gardein at buy one get one free, so you can guess what happened there.
Today I’m enjoying Tofurky’s slow-cooked goodies, corn, broccoli, and mashed potatoes!
It’s no secret that I’m in college. That makes my lack of free time go without saying. I don’t usually have a lot of free time to just sit and make bento, so most of what I make is just stuff that’s microwaved.
I made fresh mashed sweet potatoes by washing, piercing a sweet potato with a fork, nuking it for 5 minutes, and after it came out, cut it up, added a little Earth Balance and salt. Then, I mashed it up with that same metal fork.
The cucumbers with hummus dip was super easy. I simply sliced up some of a cucumber and then halved the slices. In the silicone cup is a dallop of hummus to dip the slices in.
The Gardein is plain and microwaved, but tasty and a quick protein source, and the broccoli was nuked too, to get rid of some of the extra moisture so it wouldn’t make a ton of extra condensation in the box before lunch the next day. Also, pro-tip: Frozen vegetables tend to be a little bulkier than their soft, heated counterparts. It lets you stuff more food in your box if you heat it up before packing.
All in all, it was a really simple bento to make, and it’s made of pretty tasty stuff. You don’t need to have access to a full kitchen to eat a decent meal, all I needed was a sink, a cutting board, and a glass plate to microwave my food on before arranging it.
This bento features beets, edamame, vocals nuggets, mashed potatoes, and an apple bunny.
I don’t usually show off my lunches to my coworkers, usually I try to scarf down any kyaraben I make because I always feel like a weirdo when they see my lunches and comment on it(the last time this happened was when I was eating my Dio Brando bento). Yesterday was an exception. I usually don’t have to wait for the microwave during lunch, but today I was, so I asked the coworker whose food was reheating if they wanted to see my lunch because I went a little bonkers when making it(since we were waiting and it was a weirdly awkward silence… I didn’t expect him to like it as much as he did, I was expecting to get teased, to be honest).
He wanted to take a picture to show his wife! I can’t say I’ve ever known of any instances of anyone sharing photos of my bento unless it’s a retweet by some vegan blog on Twitter or a specific site that basically steals my content and sharing it and basically touting it on their own website(which is why I started putting my site name on the photos, I need to get back to doing that).
Anyway, bear is made from rice, mashed potatoes, nori and one drop of green food dye and one drop of yellow food dye.
Boca’s nuggets are one of their best products, I tell ya! So today there’s mashed potatoes, chick’n nuggets, and cucumber in this bento!
This bento features some very American-style dishes. Mashed potatoes, Vegan Barbecue and corn!