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Another Angelica Kitchen Inspired Bento

Angelica Inspired

Today’s Bento:

Salad with Angelica’s Soba Sensation Sauce




Vegan Chili

Vegan Chili

Today’s Bento:

Vegan Chili


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




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. ūüėČ 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


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


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.


I won a $25 Gift Card from Whole Foods for my Easter Brunch Bento! The had a contest posted on their Facebook page. I think I was the only person who entered, but, hey, $25 is $25! The bento includes:

Mini Spring Fritattas (asparagus & leek)

Sliced Strawberries and Kiwis

Sauteed Collard Greens with Pine Nuts, Cherry Tomatoes and Feta Cheese

and…dark chocolate covered cherry flavored marshmallows (*blush*)

Bento for Two

I made two identical bentos for lunch today! One for me and one for a good friend. It was fun to make a bento for the first time since having the baby! Yay! I start back to work next week, so I hope to get this blog rolling again…. good weekend, all.