Another Angelica Kitchen Inspired Bento

Angelica Inspired

Today’s Bento:

Salad with Angelica’s Soba Sensation Sauce

Barley

Tofu

Vegan Chili

Vegan Chili

Today’s Bento:

Vegan Chili

Oranges

Blanched Spinach and Seasoned Carrots

Coconut Macaroons

Here’s another delicious recipe from the Angelica Kitchen Cookbook: Vegan Chili. The special ingredient is sun-dried tomatoes. This is the first chili recipe I’ve made that didn’t call for canned tomatoes, and you can really taste the difference. The beans are also from dry, not canned. It’s really delicious!
On another note: today I’m going to heat up the macaroons. Why didn’t I think of this earlier? H-e-a-v-e-n

Asian mix – ‘n – match

Asian mix - 'n - match

Today’s Bento:

Vegetable dumplings with Rich Dipping Sauce

Blanched Spinach with Sesame

Seasoned Carrots

Edamame

Kimchee

Tofu

This was a fun bento to make. I made vats of all of these dishes this weekend, and many of them have disappeared already! But it makes good bento-fare. I will probably heat up the dumplings, but everything else will be just fine and yummy at room temperature. The Kimchee recipe is from Angelica Home Kitchen Cookbook. It’s fresh and delicious, and you don’t need to dig a hole in your backyard and let it ferment for a few months. ;) I think next week I’ll try making Ruby Kraut. Any other suggestions?

Coconut Macaroons!

Creamy salad dressings

Today’s Bento:

Fresh spring salad with creamy lemon-tahini dressing

Falafel

Coconut Macaroons!!!

Do you love coconut? These coconut macaroons from Whole Foods are out-of-this-world! Crispy on the outside and soft and moist coconutty goodness on the inside…. Let’s see, I’m also excited about this simple lemon-tahini dressing. Lemon, tahini, salt, olive oil. It’s so good. Watch next week for some salad dressing experiments. I’m going to try some new recipes!

More vegan enchiladas

Vegan Enchiladas

Today’s Bento:

Vegan Enchiladas

Spring Greens with Annie’s Raspberry Vinegrette

Pineapple

Chocolate Coconut LaraBar

Yum, more vegan enchiladas (from Veganomicon). Again, I altered the recipe, using butternut squash and parsnips instead of potatoes. Also, instead of frying the tortillas and rolling them, I just make them lasagna style – it is much less work and tastes just as good! And, it’s been awhile since I had a LaraBar, looking forward to this chocolaty-coconutty goodness.

A very green salad

Today’s Bento:

Spring greens with cukes and avocado

Lemon tahini dressing

Falafel balls

Dried apricots

A very green salad – happy Earth Day! I finally found some frozen falafel balls (duh, the Kosher food aisle!). I love this salad. I take all the components out of the bento box, then dump in the greens, broken up falafel, and dressing, close the bento, shake, and – voila! – the perfectly tossed salad!

Coconut flakes

Today’s Bento:

Mango with coconut flakes

Salad with avocado and Annie’s Raspberry Vinnegrette

Annie’s burger

Mmmmmmmmmm…. coconut! I went to get shredded coconut, but all I could find was this bag of coconut flakes. Initially I was disappointed, but now I love them better than shredded coconut. These nice flakes are very coco-nutty- the give a nice satisfying crunch plus a nice juicy coconut flavor (they don’t dry out as much as shredded coconut). I love them on my cereal and so I thought I’d try them with some fruit for lunch. So, if you love coconut, try the flakes!