Bento #367

I should really remember to update more often. This bento is from Monday.

The main dish is sweet potato rice, made on Sunday. I made a large portion for both dinner and bento, so these are technically the leftovers. Even though it is technically a full dish, I made some tamagoyaki for added protein and stuffed with steamed broccoli and some lemon balm and cress leaves. The jar holds the dipping sauce for the rice (and yes, I did pop a lid on that jar after taking the photo…).

Even though you wouldn’t believe it looking out of the window, spring has started! My little windowsill garden is already in full bloom:

Can you guess some of the plants I’m growing this year?

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Bento #366

The bento that I forgot to post last week – vegetarian burgers (two kinds), broccoli, rice with tomato decoration, mustard sauce and a strawberry for dessert.

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Bento #365

I forgot to upload the photo of today’s bento, but I also forgot to post this recent bento, so here you go.

These bentos contained oven-baked potatoes, carrots and sweet potato left over from dinner, plus some jalapeño cheese poppers (frozen) as an easy and quick protein staple, broccoli, cherry tomatoes and a chocolate for dessert. The box in the background also holds a mustard-yoghurt dip for the root veg, to share come lunchtime.

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Bento #364

Chard and feta strudel, halloumi, garlic and mint yoghurt, grilled pickled peppers and an olive on parsley leaves and a bed of couscous.

Here’s a picture of the strudel on a plate. It was yum! The pink stuff is caramelised red onions, and the chard is steamed with some red wine and raisins.

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Bento #363

I had some spaghetti and leek left over from dinner yesterday, so I made a frittata with egg and the leftovers.
Sides are boiled Einkorn wheat with a cherry tomato and some lemon balm, broccoli, mango chutney, an olive and a fudge candy for dessert.

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Bento #362

Tamagoyaki, vegetarian dumplings, avocado, carrot sticks and broccoli on rice. And a chocolate for dessert!

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Bento #361

First bento of 2013… well first bento I post here after a long break, too. I’ve been off the wagon for too long. But I got tired of eating out.

So this is mixed rice with chopped parsley, mint and lemon balm mixed in, falafel, iceberg lettuce, (almost!) the last of my homegrown cherry tomatoes, carrots and some homemade aioli in the small container.

Happy 2013!

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Mushroom mushroom!

Many fine treasures do grow in the forest
For those who have eyes and the knowledge to see.

With little but patience and feet who will carry:
A fearsome, bold warrior you need not be.

But you must be humble if you wish to find them:
Refuse not to kneel nor to look at your feet;

You find not the treasure commanding and shouting,
But bend your head down and soon you will eat.

Remember the good ones but fear not the poison;
All that you need is to trust in your head:

A knife and a basket, a friend and a forest:
A Hobbit with Mushrooms is a Hobbit well fed.

(Hobbit mushroom poem by me, on Laurelin Archives)

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Bento #360

Leftover mushroom risotto, celery sticks,carrot and cheese flowers, oregano, cherry tomato, sugar pea and parmesan decoration.

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Bento #359

Dinkel with some corn mixed in, Halloumi, carrots, broccoli, some ajvar and mayo to dip. Lemon balm decoration.

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