Posts Tagged ‘basil’

Bento 38 – Forest of Fruit

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!


Bento 33 – Zen Garden

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

Homemade Homegrown Tomato Marinara

My Mom has a pretty nice garden and right now there’s tons of pear and cherry tomatoes, basil, and other great vegetables ready for the picking. So I thought making a fresh marinara sauce would be a nice meal for my boyfriend and I tonight. We went to HEB and found some nice looking white wine and some whole wheat pasta and I was ready to cook.

I made up the recipe and tried to keep it simple and fresh, we both agreed that it turned out really good. Sadly, the picture came out a little blurry.

fresh pasta

Homemade Homegrown Tomato Marinara

3 cups dried pasta
2 cups cherry/pear tomatoes (1 cup chopped, 1 cup whole)
1 1/2 cups white wine
4 leaves of basil, chopped
1 clove garlic, minced
1/4 cup minced onion
1/2 tsp oregano
1 tsp olive oil
salt and pepper to taste

Boil water and get noodles cooking. Heat up olive oil in medium saucepan and add garlic and onion. After a couple minutes, add tomatoes. After a couple more minutes add white wine. Let the wine cook down and soften the vegetables. Use a fork or tongs to smash remaining tomatoes and let it cook down some more. Add oregano, basil, and salt and pepper. Serve over drained pasta noodles.

Bento #20

Wow my bentos are adding up fast. I’m glad that I’ve been able to keep up making the bentos, sometimes I get into things and it’s hard to keep it up. But making the bentos has been very fun so far and I think I’m getting better and better at putting them together.


This bento has noodles, edamame, home grown tomatoes, pinto beans w/ a slice tomato on top, a half grapefruit with basil and almonds.