Vegan bento: veggies with ginger and sesame sauce

Vegetarian, Bento, Cuisine, Recipes, Zoé

-Boiled carrot, parsnip, rutabaga (yellow turnip) with sesame ginger miso paste
-Brussels sprouts
Vegan sausage rolls
-Semolina topped with parsley

We decided that it was time to get back to proper bentos, not just quick sandwiches tossed in a paper bag with maybe a fruit. I did this bento in the morning with the sausage rolls leftovers from the evening. In 20 minutes, the bento was packed and I was ready to go. I started boiling the Brussels sprouts with soja sauce, peeled and sliced some carrots, parsnip, rutabaga which went boiling in another pan. In the meantime, I had breakfast, got washed and prepared, came back to boil some water for the semolina, and tucked everything in the bento.
Bear shared his with Stevens, who both found it neatly presented and tasty. That’s the best compliment ever!


Pea and mustard sauce, polenta and boiled veggies

Vegetarian, Bento, Cuisine, Recipes, Zoé

Polenta medals
Pea and mustard sauce
-Boiled vegetables (carrot, rutabaga, Brussels sprouts, turnip)

Bear is really fan of polenta medals. So, I try to make some from time to time. This time I added some boiled vegetables with a pea and mustard sauce. The result was amazing though the ingredients are truly ordinary. Have a try!
Just a little tip for the vegetables, you can boil them all in the same pan full with water, just start with the turnip, rutabaga and carrots. When nearly tender add the Brussels sprouts (they only need 5 minutes of boiling).

A French version is available here.

Four nests bento

Vegetarian, Bento, Recipes, Zoé

Bento content:
-Japanese noodle (soba)
-Quail eggs
Kohlrabi and walnut sprinkles
-Red cabbage flavoured with ginger, Brussels sprouts,
-Broccoli flavoured with paprika
Sweet Japanese black beans
Radish and carrot pickles with olives
-Bf’s cheese sandwich and Brussels sprouts.

It’s the first time I find quail eggs in the nearby shop. I couldn’t resist trying them. I had in mind a eagle’s nest made with soba noodles and some green sprinkles which should be quite flavoured to highlight a bit our cold lunch. I had prepared some flavoured greens to go with them and was trying to present it not to awfully, when Bear came with the idea of doing 4 nests and adding olives to the last nest.
The broccoli nest is laying over some sweet Japanese black beans mix. These pulses are really sweet and make a truly good bento item. The salty taste from the sprinkles contrasted really nicely with this sweetness. Bear came home really happy of this bento! I enjoyed it too by the way, but somehow when Bear enjoys it too it’s so more meaningful…

Little flowers to remember that Spring will come somehow

Vegetarian, Bento, Recipes, Zoé

Bento content:
Omelette flavoured with miso
-Brussels sprouts, red cabbage flavoured with chilli pepper and ginger,
-Broccoli, raw mushrooms, carrot and radish pickle,
-Flower made with raw red cabbage, carrot, parsley stalk and mushrooms.
-BF gets mini cheese sandwiches.

Lately I was in a creative mood. I wanted to colour a bit our bentos and I had this pattern in the mind: a yellow omelette with a flower to remember that Spring will somehow knock at the door and fight back the snow and the grey skies.
Because most time the kyaraben don’t resist travelling I’ve glued each element with cheese spread. Therefore, when we opened our bento at lunch time, the flower pattern was still prettily there. As usual, there’s such a different between what I have in mind and how I poorly manage to present them.

Solar eclipse

Vegetarian, Bento, Recipes, Zoé

Bento content
Spinach mix, ratatouille
-Mushroom, tomato and cucumber slices
-Parsley hedge
Glazed seitan with Brussels sprouts
-Broccoli trees, carrot flowers, cheese suns and nori planet
-Black rice, white rice.

We were speaking about bento making and decorations with Bear. And, when looking in my cupboards he found this black rice, that I cherish, and came up with this idea of solar eclipse. One picture before the eclipse and one during it, using the two rices. It took me quite a while but I believe I managed to feature the image he had in mind.
On the cooking side, the only new item is the glazed seitan with Brussels sprouts. The spinach is the left-overs of the filling of the spinach pancake we made on Saturday evening, the ratatouille is the left-overs from Sunday meal.
The broccoli was cooked in water flavoured with ginger, chilli pepper powder, garlic, salt and pepper. The carrots are raw and cut with tiny cake cutters, the stalks of the flowers are made out of parsley stalk.

Thinking about Maki’s challenge and advised proportions : Bear told me that one half of the bento full with rice is far too much…Have to review my proportions!