Bento 43

I’ve been seriously neglecting this blog! I have been making bentos and lots of awesome meals and even taking pictures of some, but I haven’t been posting anything. Could it be because I have two other blogs now too? Probably but I stopped posting as much before I even started those other two blogs!

Anyway, here’s a bento I made a few days ago. It has lots of fresh fruit and vegetables – grapes, radishes, a cutie orange. It also has some low fat cottage cheese topped with italian spices and pepper. And my favorite part are the sandwich wraps I made. Tofurkey Roast “Lunchmeat” with Havarti Dill Cheese wrapped in lettuce. Yummy!

Banh Mi Sandwiches

If you’ve never heard of Banh Mi before, they’re Vietnamese sandwiches that are really good! I first had one only a couple months ago from a Pho restaurant and fell in love. Crusty bread, lightly pickled vegetables, and (for vegetarians) marinated tofu all come together to make something really special. Although they’re usually pretty cheap, I still like to make my own. This is my own style of Banh Mi, there are many other ways to make it that can be found online.

Ingredients:
2 Hoagie Rolls (or other crusty, light bread)
1 carrot julianned (I used my peeler to peel off strips)
1/3 cucumber sliced finely
1 jalapeno sliced finely
1/3 red onion sliced finely
1/2 cup water
1/4 cup sugar
1/4 cup distilled white vinegar
6 pieces smoked flavored tofu (can be found at asian markets)
Vegenaise
Soy Sauce
Cilantro

Add the carrot, cucumber, jalapeno, and red onion to a bowl. Mix together the water, sugar and white vinegar and add to the bowl. Let sit in the refrigerator for at least an hour. Once that’s ready pan fry the tofu with a little sesame oil. Slice the bread in half and lightly toast it. Then it’s time to put everything together. Put the vegenaise on the bread and add a little soy sauce, then add the tofu and put the vegetables and cilantro on the sandwich. Enjoy!

*Makes 2 sandwiches

Mock Tuna Salad

Mock Tuna Salad is one of my favorite recipes because it’s really easy to make, healthy and very yummy in sandwiches or on crackers. Yesterday I had work and then I had some other things I had to do, so I asked my Mom if she could make me some for my lunch today. She uses the same recipe as me, but I think she used a food processor for the chickpeas and I usually just smash them up with a fork. Either way it turns out great!

Mock Tuna Salad

1 can chickpeas (garbanzo beans)
celery, finely chopped
onion, finely chopped
Vinegar-free pickle relish, to taste (optional)
Egg-free mayonnaise, to taste
Sea salt and pepper, to taste

Mix all the ingredients except the egg-free mayonnaise together, mashing the chickpeas slightly as you mix. Add the “mayonnaise” until the salad is as moist as you like. Salt and pepper to taste.