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 had a hard time with picking out some of these. A lot of the best looking ones are veterans in the bento making game but after looking at my blog this week, I became nostalgic; one of these bento is totally how I was when I was new to the art form. I wasn’t great at cooking(still need to grow a lot) presentation of the food itself, let alone at taking photographs. I am excited to see this person grow at food prep, I think they show promise.
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!
I’m pleased with how this bento turned out. I seasoned the chickpeas with a mixture of cayenne pepper and Old Bay, the rice with a vegan friendly beefsteak-plant furikake, and added in some home made pickles and cherry tomatoes. Simple but yummy!
This bento has been hiding in my photos for a while now. It’s a pretty simple one, just some home made seitan, basil, pickles, cherry tomatoes, and couscous with Earth Balance.
Nothing special, but it was a decent tasting lunch.