Bento Salad

I know, it’s not really bento, but it is very bento-ish…



Mediterranean Bento

Today’s bento: brown basmati rice, cucumber/tomato/black olive salad, falafel. All nestled in lettuce “cups” onside my brand-new bento box, un-varnished cedar box from Japan.


My first Bento lunch

I’ve been inspired by Just, who writes about all things bento. The idea of packing little nutritious and aesthetically pleasing lunches has huge appeal to me. I’ve been reading about Bento all day, and have even ordered my own magawappa bento box and chopsticks.

I have even created my own first albeit very simple bento lunch consisting of Quinoa Lime/pepper salad and a modified Greek salad, with two romaine leaves doubling as food holders and dividers. As i don’t yet have a proper bento box, I used a round tupperware container for this first attempt.


I shall take this little lunch on my bike ride tomorrow. My bento test. Hope it holds up to all the jostling it’s sure to receive!(Not sure why this photo is so blurry, and it’s frustrating since a blurry photo of a bento lunch seems ironic given that visual appeal is part of the whole point of bento to begin with. Clearly, I’m just a beginner at this!).

Raw Eating

I’m loving this new raw diet I’m trying out. Here’s what I had for supper tonight… I placed the banana pieces inside the romaine leaves, piled on the strawberries and the sprouts and then rolled it up and chowed down. Very yummy. And packed full of nutrition! Five of these and dinner’s done!

Vegan eating

I just read a news report that a certain brand of flour has just been recalled for having excessive amounts of nutrients. Apparently far too much of something was added. I’m increasingly uncomfortable with eating pre-prepared foods, I just can’t see how factory-type handling of grains, fruits, veggies, etc, can be any better than the factory-type handling of animals is.  So, now I am trying to eat mostly things that haven’t been tampered with. Not easy, especially living as I do, in the land of ice and snow!

Luckily we have a great farmer’s market which I believe will be open until the end of this month. six months of the year isn’t bad! It’ll be interesting to track my efforts over the winter.

What I made today:

Green bean almondine (with balsamic vinegar, recipe from Vegetarian Times)
Roasted red pepper and tomato soup, also from Vegetarian Times, but minus the vegetable stock as I find there is a richer taste without watering it down at all, plus I like a chunkier soup.
And for desert… vegan pumpkin pie, recipe from Cooking Vegetarian! Very simple, elegant, yummy pie. One of my favourites, and just perfect for Canadian Thanksgiving.