Banana, strawberries and raspberries.

This bento uses a lot of the vegetables from the CSA box I picked up. Baba ganoush made with the eggplant, spicy sweet potato greens, and grilled okra. Plus grapes, some salad with Cesar dressing, and celery to dip in the baba ganoush.

The last CSA box I picked up from Johnson’s Backyard Garden. It’s the last one I was scheduled for so I’m going to wait until we get back from our Las Vegas trip in a couple weeks to pick up my next one. There are so many veggies I don’t want to have them go bad while we’re away!

This is such a yummy and filling salad! Romaine lettuce, carrot, celery, a Quorn Turk’y patty cooked and cut into cubes, and Annie’s Buttermilk Dressing.

Salad: Romaine lettuce, carrot, red onion, cucumber. Spicy green bean pieces and Cesar dressing, finished off with a plum. I’ve had the spicy green beans forever and I don’t know why I never tried them in salad before, they really add a nice bite to an otherwise plain salad.

Spinach, frozen banana, frozen strawberries and water!

Tacos, ready to go!

Condiments

Ingredients:
Tacos:
1 package firm tofu, cut into cubes
1/4 cup olive oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 corn tortillas

Garnish:
Shredded white cabbage
Hot sauce
Vegan sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves

Mix olive oil, lime juice, chili powder, jalapeno and cilantro. Marinate tofu in this mixture at least 15 minutes up to 4 hours (the longer it marinates the more flavor it has). Preheat grill to medium-high heat and place foil on top. Place tofu on foil and cook for 20 minutes or until it is lightly browned. Place the tortillas on the grill and grill for 20 seconds. Use 2 corn tortillas per taco. Add tofu to tortilla and use any or all garnishes.

Grapes, celery and homemade baba ganoush! This was a great snack bento.

I mixed it with 1 1/2 cups almond milk and 1 frozen banana and here’s the result.

I thought it was pretty good! Nice and thick and it had sort of a chocolate coffee flavor.

I recently made this raw cashew “cheese”. It turned out to be pretty good, but I’d recommend thinking of it more like a dip than a cheese. It was great on crackers and raw veggies! Recipe is from vegweb.com

Ingredients:
1 1/2 cups raw cashews
1/4 to 1 cup water
1 to 2 cloves garlic, finely minced
1 teaspoon salt
2 dashes black pepper
2-3 cups spinach (optional, for spinach dip)

Place the cashews in a medium sized bowl. Fill water 2″ above cashews. Soak for two hours then drain. Place in a blender or food processor with some, not all, of the water and add the rest of the ingredients. Blend until smooth then scrape into a bowl and cover. Set in a cool place for 24 hours. The cheese will set and become firmer by the next day. Then it lasts about a week in the fridge.