Express pasta meal

Vegetarian, Bento, Cuisine, Recipes, Zoé

Meaty tofu and gluten balls
Tomato sauce
Apple crumble

Some evenings are a little bit more busier than others. For these evenings I have some meat alike balls in the freezer that I can quickly accommodate with tomato sauce and pasta. It is one of my favourite express meals. What are your favourite express meals?

French translation available here.

Pierogi ruskie

Vegetarian, Bento, Cuisine, Recipes, Zoé

Pierogi ruskie
-Tomato salad with balsamic vinegar

It really has been a while since I posted last time. A lot has happened in between. I moved from a country to another and it took me more time than expected to be a little settled. Now, thanks to Bear, I have a kitchen, though without an oven yet. So thank you all for your comments and encouraging words!

Last time, I featured Polish pierogi, I had forgotten to mention the pierogi ruskie. These are stuffed with potato purée, sour cream and chive. This bento was eaten hot. Yes you read properly. I did heat the bento on the cooker at work.

Not so creative lately

Vegetarian, Bento, Recipe, Cuisine, Zoé

Bento content
Leek and apple salad
-Soba coloured in violet (with red cabbage)
Tofu dumplings
-Boiled red cabbage
-Corn, carrot salad
Cauliflower tempura

Well, well…this is true life. And I’m sure that most of you sometimes think that my bento are really too long to prepare, that I’m crazy and I’m locked in my kitchen.
So I want to be true with you : I have no freezer, I have few time, so well, this bento is similar to the day before, and the one before…Only cauliflower crakers were quickly made yesterday evening. Then, I boiled some red cabbage and boil the pasta in this water to obtain a light violet colour which is nearly invisible.

And you, do you have any tip to speed up bento making without freezer, canned, or bought food? Not, that I complain…I love homemade food!

Spinach and soya lasagne

Spinach and soya lasagne
-Vegan cookies with coffee.

While I was in Paris I met Bisounours_51 with his suitcase full…And there was my pasta machine. Oh, I was really released. I couldn’t bring it when I came the first time because of the weight.
So to celebrate this, we made a lasagne when back in Warsaw! So yummy with whole wheat fresh pasta sheets!

Quickly put together lunch

That lunch, I had forgotten to make myself a bento, so I had to go back home (30 minutes commuting) and to quickly prepare something. I had a look in my fridge and I had some green lens already cooked, a bit of salad and some sauerkraut. So this is with what I ended up :

Lunch (10 minutes prep)
-Polish sauerkraut with carrots
-Whole wheat pasta topped with a bolognese sauce of green lens
-Salad topped with pumpkin seeds

I just added a tea spoon of tomato sauce in the sauerkraut to give it this bright and warm colour.

Soup to make up with my taste and three cookbook reviews.

Bento content:
-Tomato, flat beans, parsley
-Whole wheat pasta
-Chili paste
-red pepper flakes.

Somehow I got fed up of eating all the time the same tastes on and on. I don’t know why but in France there are so few vegetables recipes. In book stores they are tons of books in how cooking meat, but they seem poor for any new idea for recipes involving vegetables. Most of the meals are how to prepare meat with the little line “serve with vegetables”.
Mhm, and what was best was that the vegetarian cookery was in the section dietetic and food troubles…what should we think about that?

Well, so this soup is a try to make up again with taste. I’m sorry you won’t have the photo when it’ll become a soup…I won’t dare to take a photo at my office…hihi, you’ll understand?

As I told you, I went to a book store to renew my tends in cookery. I really say went to have a look at Clea’s new cookbook, “Mes petites gamelles”, that many persons were writing of on so many blogs. It is really nice if you are not someone like me who wants to know the “how to’s” about any single thing…I believe it is a good book for those who want to start with “lunch boxing” and want to overview many tendency of “lunch boxing” starting with French sandwiches reviewed at Clea’s taste, then Japonese bentos with onigris and sushis, British wraps, Russian blinis…She gives a few basic recipes and many ideas of variants. It’s more like an overview and an essay to convince people that you can eat “bio”(healthy food) even at work. As it is one of the first book of the kind it’s a good idea to peep in to grab a few ideas maybe.

Instead I bought one book on healthiness and well-balanced eating “Le guide de l’alimentation équilibrée” from Vidal. I really appreciate this book. It explains in an easy way what are carb, lipid, protein, fibres, etc.They give solutions to adapt the official advices to our everyday meals, show with a few drawings the amount of calories, sugar, grease, etc in many of our everyday meals. Then comes some explanations on food and body which I find really useful as I always went to know why! They also give advices to balance your meal taking into account many distinctiveness such as gluten intolerance, vegetarians, sportsman, sedentary persons etc. The last part is made of advices to prevent or diminish health troubles as tiredness, cholesterol, constipation etc.
I really enjoy the fact that this book is full of tables, diagrams, notes which eases the reading. The examples are clear and makes the comprehension easy. Usually, I cannot follow these kind of book (though I’m truly willing to understand healthiness and the composition of a balanced meal) and get bored really quickly. So for a novice like me it is just great.

The second book I bought is “100 réflexes pour se soigner avec les aliments” from Anne Dufour. The major part of the book are lists of food you should or shouldn’t eat for most of the “aches”. Then comes a long table on the additives used for industrial food explaining where you usually find them, when should you avoid them, the possible side-effects. The last part gives a quick overview of the good side effects for some elements that can be found in food such as vitamin K, iron, manganese, etc.
This is the kind of book you open when needed. I bought it as my mum is in holidays and therefore cannot answer all my nutritional questions (she was a cookery teacher and knows so much about nutrition).

The next book I’ll buy is “Ma cuisine végétarienne” but it is quite expensive, so it’ll wait next month at least.

Wahou, sorry for this long post!

Meat again…

Bento content:
Minced meat with egg
Chili beans
-Cherry, strawberry, apricot, fig.

For the first time I find a veg and fruit market in Montpellier that offered very good quality fruits and veggies for low price. I had to walk for one hour or so, but it was really worth the fruits and veggies have such a good taste. So by the way, I continued and bought a little bit of meat a the butcher. This guy was really nice he gave me tiny pieces of meat without annoying me. Usually in supermarkets I can either only buy pre-packed meat (which is way too much for me) or have a lot of difficulties to have a tiny pieces at the butcher’s. Finally my shopping was even cheaper than usual and the quality is much better. Conclusion, I’ll have to book my next Saturday morning for shopping!
This week I was most of the time eating at restaurants in Lyon and somehow it seems that there meals are essentially composed of meat. Well, for a veg-eater like me it was really harsh. Still, I tried to prepare myself a bit of meat by hiding inside a boiled egg. The result is quite nice to look, and I even enjoyed eating it. I cut mine into two for two reasons: first I’m not a fan of meat so half is more than enough, and secondly it’s much more prettier to see the hidden egg, no?
If you manage to make a form with these egg moulds go ahead. I just didn’t manage yesterday evening, maybe too tired from the journey back from Lyon…