Not much going on bento-wise for me recently because of work-related stress and general end-of-winter tiredness. My stomach was feeling the neglect… so it demanded light, non-fatty food today!
Upper and lower layer: Storebought frozen veggie and kimchi dumplings on stirfried asparagus, broccoli, mushrooms and squash; bottle of dip sauce
Middle layer (breakfast): Two apple bunnies, a physalis, toasted dark bread sandwiches with butter and chives – one of my childhood favourites! This breakfast includes everything we used to call a “feel better” meal except for a cup of hot cocoa – apples and dark bread with butter and chives is wonderfully homely and reminds you of spring! I should remember to grow my own chives again, as frozen ones don't compare.
In the upper corner of the photo is a cup of emergency noodles in case I had to work late and got hungry, but I didn't need it.
I made one for tomorrow as well, using leftovers from dinner:
Upper layer (left): Tomato soup, thai basil deco
Lower layer (right): Wholewheat tortellini filled with sundried tomatoes and thyme (storebought fresh pasta, and impressively tasty), parmesan, olives filled with feta, a pickled bell pepper and some more basil. The olives and pepper kinda make it look like a demented chicken…
Yes, I love all kinds of filled pasta, why do you ask? The supermarkets here have their own brand of fresh (non-dried) pasta that is rather tasty and easier than making your own tortellini. The wholeweat version has the added benefit of being a lot more filling than this kind of pasta usually is – perfect bento food!
The tomato soup is homemade and a perfect speed recipe. It's not much more than crushed tomatoes, some tomato concentrate to reduce the liquid, a bit of butter, salt and sugar and lots of herbs. Of course, the longer you let it cook the better it gets, but it is a really nice and speedy sauce/soup for whenever you are too hungry to cook much as well.
Dessert: A tangerine, almond crush pocky.