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.
Monday I’d gotten thrown off schedule because of the holiday so I decided to take a little break. I’m back now. It wouldn’t be an “of the week” series if I didn’t do it every week!
Now let’s take a look at all of these beautiful lunches! I really want to recreate all of these, they look so yummy!
This bento is very simple, but I find the pops of color adds to its appeal.
It’s very simple and consists of steamed spinach, baked spicy seitan, carrots, sliced tomatoes, and couscous, which is topped with cut carrots. It’s very basic but pretty yummy.
I’m super close to my food budget for the month, so I don’t have much money for things like produce right now. Right now, it’s just more irritation at myself and determination to stick to my budget.
In this bento I have a fancy forbidden rice which had been sitting on my shelf for ages and decided to pull out and use up. I added a fair amount of Earth Balance to make it palatable.
I am also using up the rest of those mushrooms I bought last week, simply boiling them with the squash and carrot. They’ll be pretty good with a decent amount of salt, since I lacked the motivation to do much else with them, and the squash had frozen from being placed too close to the freezer part of my mini fridge. Cooking the squash any other way likely wouldn’t have turned out right and taken significantly longer.
Last, but not least, was the seitan. This stuff smelled so good when I was preparing it, I started eating some of this stuff right out of the pan!
Another one in my incredibly simplistic character style bento. This time featuring something that doesn’t have a face!
I think mountains are pretty cool. They’re home to all kinds of wildlife and quite beautiful, especially when you’re high up on one and are able to look down at the valley below.
As for this bento, I went fairly simple. I made a sunshine burger, topped it with rice and nori, added some rice, and sauteed some spinach and mushrooms. I finished it off by slicing up some fresh cherry tomatoes. All the goodies in this box got placed on a bed of fresh spinach. Yummy!
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!