Category Archives: Spincach

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?