Earth day and a quick bento

Vegetarian, Bento, Cuisine, Recipes, Zoé

Bento
Risotto topped with flax seeds and wakame
-Canned pepper bell, mum’s home-grown carrots, flat green beans, chive, parsley

Most of the time I feel like the hummingbird trying to fight an enormous forest fire with the tiny drop of water he can store in his beak, not listening to the others laughing about the nonsense of the situation, trying not to hear their “it’s useless” argumentation.
But today is different. Today is Earth day. Today, I feel that I’m not the only hummingbird in the world. That trying to consume less and differently is not just like another stone in the pond. That going for respectful environment-friendly and not-tested-on-animals products is not just another fancy of mine. That taking the time to make my own cleaning products is worth it (at least I know our sceptic tank thanks us for it), and so is my weird ideas of buying mainly seasonal, local, fair-trade and/or organic goods. That trying to avoid plastic products and having a garden is not just useless. That the money we put into having a greener and waste-free home is meaningful. That preferring to walk or use the bicycle, or accepting the annoyance of public transport to the car is worth (at least I’ll do my daily sport).
Thanks to all the hummingbirds. Have a nice Earth day.
P.S.: I naturally went for a vegan bento. It lacks of proteins but this morning I ate a lemon tofu soufflé as breakfast.

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Italian raviolis : mushrooms or butternut squash stuffing?

Vegetarian, Bento, Cuisine, Recipes, Zoé

Bento
-Window shelf homegrown parsley, chive and mint
-Lettuce
-Ravioli stuffed with butternut squash or mushrooms (I’ll know when I’ll eat them)
-Carrot sticks
-Mushroom sliced
-Red fruit salad (frozen) with a tsp of cane sugar

I did two full batch of raviolis with Italian stuffing (mushroom and another with butternut squash). It’s not only the form it’s also the dough which changed. Then, I froze them all and take some out from time to time on busy nights. The leftover’s of yesterday’s evening went in my bento. I was inspired by Were Rabbits bentos and added some parley, chive and lettuce to cheer it up. Some raw veggies and a little red fruit salad.

As I can’t store my bentos in a fridge at work, and as it’s getting hotter I try to put a frozen item inside in the morning to keep it cool. And as the fruits give water I’ll wrap them in some film so that it won’t leek on the other items.

Vegan bento: veggies with ginger and sesame sauce

Vegetarian, Bento, Cuisine, Recipes, Zoé

Bento
-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!

Little flowers to remember that Spring will come somehow

Vegetarian, Bento, Recipes, Zoé

Bento content:
-Rice
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.

Quinoa and parsley burger


Bento content
Quinoa and parsley burger
-Gingery broccoli with roasted almonds
-three rice mix topped with spicy coral lens purée.

This bento was a little treat I made myself. It not really the most well-balanced meal I prepared as there are a bit too much of cereals, but this occurred to my mind long after eating it… Sometimes, I’m a bit too busy to think properly! Nevermind, I enjoyed it eventhough! I just enjoy vegetarian bentos, full of new flavours!

Carrot and parsley smoothie (or soup?)

I enjoyed the taste of this cooled soup or carrot and spinach-parsley smoothie.
Hey, sorry for the delayed post! But it’s my last week here…so I’m out most of the time to catch up with friends. Yes, it’s not easy! No kitchen left, and the departure arriving so quickly!

Gaspacho with a little note of spinach and parsley

This recipe is full of iron, vitamins, proteins!

My best friend tasted this Gaspacho and enjoyed it. So, not being able to eat properly isn’t a trouble…but a pleasure. (Except the pain…hihi!)