This weekend my boyfriend and I went to get Chinese take-out for dinner. He also has what basically amounts to a phobia of leftover foods, so I took his vegan-friendly vegetable lo mein leftovers home for myself.
To me, take-out leftovers seldom taste differently whether it’s fresh or a couple days old. Still tastes like an MSG party.
Let’s not use the healthy lunch tag on this post.
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.