Hello everyone. I hope you are all well and looking forward to the Easter break. 🙂
Gracing my early Easter bento is My Melody, a rabbit character created by the company behind the immensely popular Hello Kitty. Although not as popular as Kitty, she is just as adorable! I made Melody’s pink ears using rice coloured with beetroot. The bento is served with oven baked cheesy sweet potato korokke / croquettes, spring onion / scallion tamagoyaki, and a side salad with diced beetroot. Here’s a quick recipe for the korokke.
No fish was harmed in the making of this bento
Hi guys! Did you all have a good weekend?
This week’s bento was sort of an experimental bento. I bought a different brand of vegetarian mince (I normally eat Quorn, but decided to give Neal’s Yard soy protein a try) and decided to cook it two ways: mushroom and veggie mince yaki-gyoza (grilled dumplings), and vegetarian mapo doufu or mapo tofu (Szechuan style tofu in a spicy bean sauce). I added to my bento two koi (Japanese carp) rice balls decorated with nori and carrot peel, radish stars, and omelette strips to create a lattice effect over the tofu.
Mapo doufu is like chilli or bolognese; everyone’s got their own recipe. It is usually cooked with pork, but as I don’t eat meat, I needed to add some depth to the dish, hence the miso paste. Unlike pork, vegetarian mince does not add any flavour to the dish, only texture. Here’s my recipe:
Treat or treat?
Hello everyone! How is your Halloween prep going?
Marc the bf is incredibly busy as Halloween is his peak season, being a prosthetic and special effects makeup artist. If you are in need of last minute Halloween touches for your costume, do check out his realistic, reasonably priced prosthetic pieces (click here) << not for the faint hearted though! Still in time for Halloween delivery for those in the UK. 🙂
I on the other hand don’t normally give much thought to Halloween, but this year I wanted to put in a little bit of extra effort. I made a Halloween themed bento last weekend consisting of a mushroom wellington laced with ‘cobweb’, nori spider, baked courgette / zucchini skull and crossbones, and clementine Jack-o’-lanterns, finished with some gory looking tomato sauce ‘blood’.
The mushroom wellington was the most complex and labour intensive component but you can make it in bulk and in advance. Here is the recipe:
Simple but colourful vegan bento for lunch. Soba (buckwheat noodles) under toppings of diced tomatoes, sliced tofu puffs, courgette / zucchini slices, and soy simmered shiitake. The emoticons are made from sliced radish with nori details. 🙂
Colourful lunch box makes me happy. ^_^
Last weekend I saw THE summer blockbuster of the year with the bf – and no, it’s not Man of Steel… it’s Despicable Me 2! I have been itching to make a Despicable Me bento since. So this week, I made a vegetarian bento dedicated to the cuteness of this feel-good animated flick, featuring Agnes (left) and two Minions. Agnes is made from rice ball coloured with soy sauce, and details from nori and egg white. The Minions are made from rice balls coloured with turmeric and details from nori and egg white. Also added a cookie to depict the Cookie Robot from the first film.
Have you seen the film? Did you like it? 🙂
Been wanting a Minion to do my bidding, so the bf has been working hard at winning one on the Minion Grabber. After what seemed like the 5th attempt (could be more), we still have no Minion. 😦
My Despicable Me bento was voted Bento of the Week! Thanks to all who viewed, Liked, commented, and voted. ^_^
Just created a new Facebook Page for Wokking It. Please drop by, Like, and say hello – I would love to hear from you! If you have a Facebook Page too, do share the link on my comment box and I will add your Facebook Page to mine. 🙂
Kyaraben (character bento) featuring a sunny side up chick over a bed of mixed long grains, served with chickpea curry. Chickpea curry is one of my favourite week night dinners. This vegan curry is cheap and cheerful, flavourful, and warming. Plus you can feed up to four people! If you, like me, only have yourself to feed, you can freeze the rest. Leftovers taste even better! What’s not to like? Here’s the recipe:
Open faced tofu burger on a rice ‘bun’. Served with some greens, cherry tomatoes, and a drizzle of Worcestershire sauce (a little bit random, but I ran out of ketchup).
It’s no secret I love tofu. This versatile East Asian soy-based blob is so useful and tastes delicious in pretty much anything – soups, stews, stir fries, desserts, you name it. I bought three blocks of firm tofu last week and used one to make 4 tofu burgers – a great vegetarian alternative to fast food. This burger made an appearance in last week’s bento.