main compartment: leftovers from last night’s dinner of homemade vietnamese spring rolls (mine are vegetarian — bean sprouts, cilantro, basil, tofu, carrot, and glass noodles dressed with soy sauce, sesame oil and chili flakes), with yellow beet stars added for garnish, lined with a cabbage leaf and buttressed by pickled radishes, yellow and red tomatoes. right compartment: leftover fried rice with a yellow beet and purple potato flower garnish. bottom compartment: edamame in a silicone food cup, with yellow wax beans and red carrot sticks. not pictured: homemade peanut butter/soy/sriracha dipping sauce for the spring rolls.
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