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.

Pierogi ruskie

Vegetarian, Bento, Cuisine, Recipes, Zoé

Bento
Pierogi ruskie
-Tomato salad with balsamic vinegar
-Pickles

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.

Pierogi z kapusta i grzybami

Vegetarian, Bento, Recipes, Zoé

Dinner
-2 pierogi z kapusta i grzybami
Potato and beetroot purée topped with Polish leek salad, beetroot cubes and peas
-Apple bird

We had tried quite a few time bought pierogies. This was okay before my Polish friend made us taste homemade ones. There was no way back, we had to do our owns. These pierogies are pasta stuffed with cabbage and mushrooms. It took us a bit of time but we prepared enough for three meals.
And the next week-end we had a course of pierogi making with my Polish friends and so we had the opportunity to do ones with mushroom filling, spinach filling, sweet cream cheese filling. So with this tutorial and overview of fillings, Polish pierogies won’t have any secret for you.
The ones pictured here are enormous! Normally they are 1/4 of this size and you can therefore eat a lot more with different fillings.
We had also a go for beetroot and cheese filling. These need a little spicy tomato sauce to spice them up. It’s nothing like Polish, it’s just our own fantasy!