asian pantry bento, redux

2 04 2012

i know, spring has sprung, and i am psyched to try some new seasonal recipes… but i’ve been traveling like a crazy person for work, and haven’t had time to put together a blog-worthy spring lunch. until i can get around to doing that, i thought i’d share a lunch from a couple of weeks back. it was made with almost exactly the same ingredients as the pantry-based lunch i posted about here: same cannelini-rice mix (this time, with a quarter-cup of steamed spinach mixed in), same burdock namul (this time, with a purple potato flower garnish), same japanese pickles (the batch of veggies i pickled was a mix of lotus, daikon, and myoga ginger, and i’m still working my way through the jar). although this is super simple, the solid combo of carb-plus-veg-plus-protein (beans) is in keeping with the tone it up nutrition plan principles for meal 3 of the day (where meal 1 is breakfast and meal 2 is a mid-morning snack).

this came together quickly with a bamboo skewer of regular old canned black olives (leftover from another meal). the onigiri are filled with about a teaspoon each of white miso, and wrapped with a red shiso leaf from the pickle jar — these are what give my pickles the pretty pink color, although they go dark purple-ish in the jar after giving off their natural dye.

nutrition info below.

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“fit for life” bento

6 01 2010

tonight is my contribution to hapa bento’s b.o.m.b. (best of the month bento) project, for which this month’s theme is… ROASTING!

the roasted veg here is really my side dish, but since it’s the b.o.m.b. theme i’ll discuss it first. basically, i kept it simple – asparagus, baby bella mushrooms, grape tomatoes, yellow squash and brussels sprouts roasted in my toaster oven (energy efficient and the perfect size for roasting only enough to feed one) with a little bit of extra virgin olive oil, sea salt, cracked pepper, and thyme. thanks again to hapa for hosting this contest on her awesome blog, and for inspiring us all to use this healthy cooking method more often!

roasting aside, the sandwich here is kind of the main event. sometimes when the boyfriend and i are feeling lazy we have “sando night” and pig out on crazy sandwiches stuffed with whatever we want. the boyfriend chose hummus and salami (weird, right?) whereas i chose a concoction from his mom’s yummy sandwich shop (ygnacio cafe in walnut creek, ca – highly recommend if you are ever in the area) that she has dubbed “fit for life.” this magical sammie consists of wheat bread (i like mine toasted), with cream cheese, sprouts, avocado, and sliced black olives. i also added baked lemon-pepper tofu to mine to give it a little bit more protein, and added a pretty accent with some nashi-and-beet blossoms (snow pea “leaves,” sesame seed centers).

fruit sidecar has fanned strawberries, green grapes, the last two slices of starfruit, and a skewer of blueberries (i thought the blue matched the main box nicely).





portobello slider bento

15 12 2009


yummy leftovers from dinner tonight with the boyfriend at counter, a vegetarian restaurant in our neighborhood.

top portion: portobello slider with rosemary mayo on a tiny cute poppy seed bun. purple carrot skewers, cherry tomatoes, and olive skewers, and two carrot-cheese flowers. bottom portion: leftover confit fingerling potatoes, red quinoa-and-fennel salad, roasted eggplant with pom seeds and cumin, and red saurkraut. topped with a few carrot music notes and cheese stars.

doily, kids’ chopsticks, and the last gummy cherry candy.





flirty empanada bento

6 12 2009

the boyfriend was sick all day today, so i picked up a quick dinner from ruben’s empanadas to cheer him up — breakfast for dinner always does it! he had sausage and egg, but this leftover for tomorrow’s lunch has a spinach filling.

her eyes are cheese and nori, her mouth is nori, and her hair bow is a pasta bowtie.  she’s surrounded by — clockwise from top right — purple carrot sticks, a starfruit slice, pomegranate seeds in a food cup, half of a deviled egg, snow pea pods, an orange-and-red grape tomato skewer and an olive skewer, some nashi slices and a few more pea pods.

[as seen on “cute food – the adorable, edible art of kawaii cooking”]