I started classes again, and I’m not sure how it’s going to go bento-wise. I have huge breaks in my class so I’m not sure whether I’ll be able to make a lot of bentos. But tomorrow I’m going to go work out and I have to run some errands so I thought I’d make a bento for a quick lunch.
I made some Haluski for dinner so I added the leftovers of that, a croissant, some baby carrots, some salad and light italian dressing, and to finish it off some nectarine.
For lunch at work, we’re having vegetable fajitas. So I made a little snack bento for the evening (I have long shifts). I threw in some mixed dried fruit and nuts, baby carrots, and some leftover noodles from last night’s dinner. Then I added a piece of rice candy for a little sweetness.
I had some extra time to make my bento last night, so I tried to make something pretty but still filling for lunch today. I had some leftover vegan al gratin potatoes, so that was an easy one to add in there. I added a fresh basil leaf to the top for extra flavor. I also had some steamed broccoli that I arranged in my bento. I tried to make it look like a forest. I know, that’s not too hard to do with broccoli!
After that I sliced up a banana and apple and arranged them in the larger part of the bento. All I had was a little space to fill, and it donned on me, I had a half an avocado in the fridge that needed to be eaten, so I put some salt and pepper on it and placed it in there. Overall I think this bento was a success, now I just have to eat it and make sure!
Last night we had spinach pasta with tomatoes, onion and garlic. So I added some of that to my bento, then my Mom told me she would bring me a sub sandwich for lunch so I just put some garlic bread and sliced nectarine in here to finish it off as a snack bento.
I started feeling better last night, so this bento turned out pretty neat. Last night we had corn on the cob and mashed potatoes with gravy for dinner, among other things. So for this bento, I started out by cutting the corn off of a half a cob and mixing it with the mashed potatoes. Then I spread the potatoes in the large part of my bento and filled the heart container with gravy. I got some new soy dogs so I fried one of those up and added it in there.
After that I made a little salad with alfalfa sprouts, carrots, cherry tomatoes, onion, celery, green onion, and zucchini (the star shapes). I filled a little pig container with some vegan salad dressing and added it in. Then I sliced some strawberries and kiwi and filled the last little container.
I recently caught a cold and wasn’t feeling too well last night when I needed to make the bento for today. So this bento is really simple, but I think it still looks nice.
It has leftover vegan mac & cheese and forbidden rice, baby carrots, and sliced apple.
Last night I was inspired by birds when I was making this bento. Birds are really cool, so I thought it would be nice to make a little nest of my own. I had some alfalfa sprouts that need to be finished off, so I used them to make the nest and then cut some baby carrots in half to make the “eggs”. I think it turned out cute. I put some vegan ranch dressing in a little piggy sauce container to eat with the veggie nest.
Then I found some kiwi and bananas in the fridge and had to put them in the bento because they’re some of my favorite fruits. Kiwi and banana is a good combo too. For the main dish, I decided I would have some kimchi potstickers, but as I was making my bento I forgot and got out a bunch of food for tortilla wraps. Then I remembered about the potstickers, so I made a little of both.
I’m really happy with how the wraps came out and will definitely make them again. I got a tortilla and put a layer of plain soy yogurt on it. Then I sliced up some avocado and cherry tomatoes and lined them up in there. Then I added some of the vegan ranch and some tobasco sauce… delish!
This bento was entered into a competition on Not Exactly Bento
In Portland, Oregon there is a new strip club in town which is a little different from the others…. it’s all vegan. They serve the traditional club food with a vegan twist, the strippers even wear pleather.
This concept has gotten many people (i.e. women) in the area upset. As a vegan woman, I am not upset by this at all. There will be strip clubs no matter what, so why fight one that at least is trying to help people become familiar with vegan food and ideas? Although I consider myself a feminist, I do not think that strip clubs are a problem when they are safe for the women that work there. The women choose to go there and work, they are not forced, and they can quit if they don’t feel comfortable. I think it is wrong of other women to try to regulate what other women are doing. Everyone has the right to choose what they want in life, and if that includes working at a strip club, I say go for it.
If there was a vegan strip club where I live, I would visit. I am always open to new vegan eateries, and although I’ve never been to a strip club, I think it would be an interesting experience.
I am really happy with how this bento turned out. I think it’s reminiscent of a zen garden. I used fresh green beans and red potatoes for the main part of this bento – it is the part that reminds me most of a zen garden. The green beans are like the sand and the potatoes like the large boulders. Then there’s some tomato and vermicelli noodles with a fresh basil leaf. For dessert I placed some peach slices on top of a pile of pineapple.
This bento has been entered in a competition on Not Exactly Bento
This bento is inspired by green foods. I thought it would be interesting to focus on one color with a few other colors as asides. I started out by adding a few leftover veggie sushi rolls with some wasabi and soy sauce. Then I sliced up a pear and added some edamame pods. I had a few spaces left so I added some baby carrots for an extra snack, although they aren’t green! I guess I should have put something else, but I got a huge bag of the baby carrots so I felt it would be best to eat them up.
