Chocolate cupcakes with peanut butter icing. Happy Friday!
This is the last lunch I’ll pack for the school year. For the last day, there’s a buffet lunch planned. However, this bento is all about potato salad and green salad.
I have to promise you that these are red-skinned potatoes, not raw chicken. I left the skins on for fibre and because they’re new crop smaller potatoes and peeling would be a comparative waste. They taste fantastic, though look a little peaky. Shaping an egg like a bunny livens up this tier a little.
I used the same heart-shaped fondant cutter, for a babybel and carrots, with which I decorated blue velvet cupcakes last August for the first day back. Ahhh, things coming full circle! The chick contains balsamic vinegar and olive oil to dress the salad – not too worried if it leaks, as it will leak onto the food it’s intended for.
Do vegetarians eat animal crackers? Only if they’re dinosaurs! Are dinosaurs vegetarian?
So please don’t tell my husband this is vegan. Let it be our little secret.
I don’t need a lunch for tomorrow, as I have a department meeting with appies galore. However, hubby still needs epic noms. Being that I have a vegetarian blog, I decided a day without meat won’t kill him and managed to squeeze in a blog post while I’m at it. Ah, multitasking!
I made chickpea salad – lost my favourite recipe card, but this will do as a substitute:
- 1 can chickpeas, rinsed/drained (or 2 cups cooked, if you aren’t a special ed teacher in the last week of teaching and have the time to cook your own dried)
- 1 mini English cuke/approx. 1/3 cup big English Cuke, diced
- 1/2 pepper (I used yellow, use what’s on hand). diced
- 3/4 cup diced tomatoes (I used 1/2 a regular tomato, diced, and some cute golden grape toms)
- 2 tbsp fresh cilantro
- About 1/4 cup salad dressing of choice (President’s choice white balsamic with raspberry today)
- salt and pepper to taste
I lined the box with salad greens, cooked 1/2 cup pasta, drained it, cooled it, put that under the chickpea salad to soak up the dressing, then packed the rest of the box with the chickpea goodness.
If not vegan, and you eat dairy (hubby doesn’t), you could add some feta cheese to this – tasty! I might add feta to the leftovers for tomorrow’s blog post.
I have a shocking confession. I love going grocery shopping. I love when the fridge is full of tasty treats that I can graze from as I fill the bento boxes for the coming day. I also love being able to use up the last of what’s in the fridge in bentos before more grocery shopping, but I do appreciate the variety I have in my cold tier for tomorrow’s lunch.
Seitan was stirfried with red peppers and broccoli, then a ginger/garlic sauce was made in the magic bullet and poured over the mix to simmer together for a minute or two. Served over brown and wild rice – yes, I am aware I’ve eaten a lot of that lately!
Cold tier has assorted goodies – carrot, radish, baby cuke, melon, and cherries. 5 more days in the school year, but who’s counting?
Deja vu? I made curried chickpeas for dinner on Tuesday night, and so twice this week got to use the leftovers as the basis for tasty bentos. One serving of curry sits atop basmati rice, with an egg, some yellow pepper, and dark chocolate. The other has its own compartment with golden grape tomatoes and a tier of brown rice with spicy mango chutney. Somewhat similar in theme, but what’s great about bentos is that they’re aesthetically delicious every time!
***Attn my vegan friends, I know I tagged this vegan – one bento is, one isn’t (last time I checked, eggs aren’t vegan). The photo got majorly overexposed, you can’t really tell it’s an egg until I said so, so please forgive me! I assure you it’s a free-range egg, if that makes a difference.
And the awesome thing is that the author has asked those of us with blogs to re-link… a pretty green lunch box with a water bottle, chopsticks, and a bag!
As for where are my bentos? Ha! It’s exam week here, and three of us went for sushi today. Unfortunately, the idea of whipping out a camera in a restaurant didn’t seem appealling.