I am really looking forward to this month being over, not only in terms of work but also because then maybe I’ll have time to make pretty-looking bentos again!
I made veggie tortillas tonight and packed the leftovers.
Big bowl (right): stirfried broccoli, asparagus, sweet corn, brown champignons, bell pepper, leek, red onion and grape tomatoes (mmm leftover veggies), a few carrot strips and some cheese.
Small bowl (left): More carrot strips, homemade guacamole, grated cheese and (storebought) salsa rolled up in some carrots as separator, and some grape tomato pieces.
Dessert: Pocky and a chocolate my grandma sent me.
I am taking a (storebought) corn tortilla too, but since I don’t want it to be soggy, it’s rolled up in aluminium foil. You can see it on the right of the picture, but it’s not pretty so I left it out of focus.
Veggie tortillas are really easy and quick, but incredibly tasty as alternative to meaty or soy-meat filled tortillas. In fact, I prefer them to both alternatives – I like my tortillas filled with chunkier stuff than meatsauce, and am always a bit suspicious towards meat replacements (the last soy-tortilla stuffing I bought was awful!). The trick is to stirfry the vegetables in a very hot (preferably castiron) pan or wok, and not to salt them until last – I find salt makes them release their juice and makes the whole thing soggy.
Good vegetables to use: red and yellow bell peppers, zucchini, leek or onion chunks, sweet corn, beans, champignon mushrooms, eggplant (and anything you might have left over, see above).
Spice with: freshly-ground pepper, chili, garlic, freshly-chopped basil leaves.
Sauces and condiments to stuff the tortilla: Guacamole, sour cream/yoghurt, hot salsa, grated or shaved carrots, romaine lettuce, grated cheese (any yellow cheese will do).