Red naturally coloured red rice

Vegetarian, Bento, Recipe, Cuisine, Zoé

Bento:
Red beetroot risotto vegetarian sushis
-Carrot salad, celery salad
Light pea salad with mayonnaise
Tempura of cauliflower and broccoli
-Cucumber sticks
-Cherry of French vinaigrette

So in my search of naturally colouring, I was looking for red colouring. And so, I came with a beetroot risotto. Bear was totally charmed by this combination thanks to the little sweet and sour taste due to the additional vinegar. And this sushi version was incredibly great too.
The pea with mayonnaise is one of Bisounours_51’s favourite. But, I have to agree that I cannot agree to put so much of mayonnaise so I just add yoghurt to mayonnaise and some potato starch to thicken it.

Vegetarian, Bento, Recipe, Cuisine, Zoé

And the last item which was the king of this bento is these tempura cauliflower and broccoli sticks. The tempura paste is flavoured with miso and soya sauce, and breaded with okara. Yes, okara is the rest of grounded soya crumbs which are left-overs from soya milk. To store them if I don’t use them in veggie burgers, I dry them. They are a very good item to change from breadcrumbs. Lighter and crispier how could one resist?

This bento was a true relief and a real pleasure. And as I didn’t manage to choose, you’ll have our both bentos!

Orange soup, homemade pizzas, hibiscus muffins

Vegetarian, Bento, Recipe, Cuisine, Zoé

Dinner
Orange soup
Vegetarian pizza
Little hibiscus and honey flavoured muffins.

It’s Saturday evening. The morning we were in the market to buy some fresh vegetables. So this evening, we treated ourselves with some orange soup and pizza.
Why orange soup? Well, it is made with orange coloured vegetables and fruits: pumpkin, carrot and mandarin. The mandarin taste is really discrete so no worry it only highlights the pumpkin and carrot taste.

This soup allowed us to be patient enough to let the pizza dough rise. Yes, we had a little homemade pizza topped with feta, spinach leaves, olives and broccoli trees. (If you like photos just check the recipe of the pizza to see this one).
I think that’s it’s in Chile that for the first time I saw how creative one can be with vegetarian pizzas. I’m just fond of them! Maybe I’ll show you some others…if you want.

The little hibiscus and honey muffins were a little experiment. They are milk free and to say true you would not be able to make them with milk. Nor ordinary milk nor soya. Both coagulates when you add the hibiscus flowers. I forgot to take them in photo as they were eaten more quickly than expected! Which I believe is quite a good sign…!

End of week bento:

Vegetarian, Bento, Recipes, Zoé

Bento
Cabbage tempura patties
Nuggets of spicy white beans
-Onigri rice sandwich with olive vegetarian pâté and nori
-Carrot and radish salad with French vinaigrette
-Boiled carrot slices and broccoli trees flavoured with stock
-Half a muffin of lentils and walnut cake
-Kiwi.

It’s the end of the week and happily there’s very few in the fridge.Happily? Yes, an empty fridge at the end of the week means a good week planning and
no waste. But, it’s a real challenge to put together a bento. Being in Poland and in winter we mostly rely on cabbage, and I have to use cunning to come out with another recipe to prepare them in order not to get bored. This time I came up with some little patties flavoured with miso.
I also prepared some little nugget balls of white beans that I spiced up with chilli pepper and thyme!
I know that this photo is not the best way to advertise the vegetarian pâté I made up. But, I was so happy with the taste of the one I had been offered for Christmas that I wanted to have a go and do some my own. The base is humus that I flavoured with olives and paprika. This was a really good experiment! I made some more for this week-end sandwiches with fresh veggies from the market!

I’m ill…so little cooking this week.

A poor attempt for San Francisco Golden Bridge

Vegetarian, Bento, Recipes, Zoé

Bento content
Blue naturally coloured rice
Lighter version of the beetroot cupcake
Lentils and nut cupcake
-Carrot sticks flavoured with ginger and anis
-Broccoli flavoured with ginger, anis, and chilli pepper
Carrot and celery pickle
-Red cabbage polish salad with walnuts
-Mushrooms and cucumber slices.

This evening I had a little time. So I tried to answer Sandra‘s question: how to obtain blue natural colouring. The answer is red cabbage with raising powder! The colour is really deep blue. The amount of red cabbage leaves will permit you to play with the intensity of the blue. At first, I was thinking of doing the bridge with nori which would have giving a more precise result, but it didn’t stand out the way carrot did…I’m not at all satisfied with the result but I had truly fun creating it! Hope it’ll be tasty!

Colourful bento

Vegetarian, Bento, Recipes, Zoé

Bento content
Seitan crakers
-Quinoa topped with kohlrabi leaves and nuts sprinkles
-Broccoli and Brussels sprouts flavoured with ginger, chilli pepper and stock
Apple and pear nutty crumble
Aubergine’s caviar, carrot and radish pickles
-BF’s eternal cheese sandwich
Quick soup

After swimming I had to pack really quickly up a bento for the next day. I had some seitan left, I decided to prepare them as little miso flavoured fritters. This was really a good idea. Even cold they are really tasty and not too greasy as I cannot truly fry them (none of my pans are deep enough). The apple and pear crumble was the result of this 6 o’clock cooking frenzy. And it’s a good way to make BF eat fruits. (I still didn’t find enough tricks to make him eat fruits except juices, smoothies and cakes…any idea?) What’s more? Ah..aubergine caviar. This is a very good dip which deserves it’s name. One aubergine gives really little caviar…but so tasty! And last but not least, I added a little round tup in which I poured boiling water to make it in a soup. This one is a mix of miso, kohlrabi and nut sprinkle and dried tomato strips. Well, that was really tasty! I’ll make some soup every lunch now! Having a hot dish on this cold days was really a joy.