Vegan MoFo 2017 Day 27: Meals for the young (at heart) unicorn bento

unicorn bento box 2 of 3

Obento is the Japanese art of lunch making that is not only healthy and delicious but also visually appealing. In the United States where I (Laura) live, bento box lunches have caught on a bit, although they often don’t follow the Japanese tradition as much, which usually has a good portion of the meal as rice.

I love looking at pictures of creative bento boxes. They have bento box pictures for almost any animal or cartoon character you can think of. I especially like when the compartments of the box all work together to create one image, but I’d say that’s a more advanced bento artistry skill than where I am at now.

Usually the pictures I see feature nonvegan foods in them, so naturally, I was interested in contributing some vegan pictures of bento box lunches.

I know when I was in school as a vegetarian, other students used to make fun of my lunches because they looked weird or I ate different kinds of food. Though I don’t have kids of my own, I wonder if, especially with younger ages, bringing colorful and artistic bento lunches could get vegan kids to feel more comfortable at lunchtime. Other kids would hopefully be curious and excited to see what’s in the child’s lunch every day, especially if you take a creative approach to it. It would lessen the chance of bullying, and even maybe get them interested in vegan food.

It does take a bit of planning and time, although, it actually took me less time to make it than most of the meals I make for myself.

unicorn bento box 1 of 3

The bento box I used was from PlanetBox (of which I get no benefit from promoting, I just liked them) which is an eco-friendly company. They have several different styles and come with little sealable containers as well. Each box style has the option to get decorative magnets included (free of charge). Obviously, I chose the Rover for its rainbow unicorn magnets. It appears that those magnets are currently sold out on PlanetBox’s website when I just looked, I wonder if they’ll be making them available again or not.

Because I wasn’t going to be taking my lunchbox anywhere or letting it sit in the fridge for awhile, I may have been able to get away with a little more. I wonder how transporting the food would work. I think the compartments keep the food well separated, but it did say in the instructions that came with it to put particularly juicy or runny foods in sealed containers rather than let them be freeform. So, that’s something to keep in mind if you’re going to use it as an actual lunch. I like the structure and challenge creating a bento box provided me. It helped me think differently about creating a complete meal.

unicorn bento box 3 of 3

Here is what I did with mine:

  • I made a vegan coleslaw and added extra purple cabbage to make it more worthy of a unicorn.
  • I placed a tea sandwich shaped like a unicorn and decorated it with sriracha. For kids, I’d recommend some other squeezable sauce unless they like sriracha and spiciness.
  • I took the unicorn corn-on-the-cob holders and used them as skewers for rainbow fruit salad. You could use toothpicks or other decorative pointy items as well. Just remember that most schools have a no-tolerance policy for anything that resembles a weapon, so don’t go putting them on fake mini-swords or something. Use common sense, know your kids’ schools’ rules. If you want to avoid the skewer idea, you could use small cookie cutters and cut fruit into shapes.
  • I made some kettle popcorn out of kernels in my Whirley Pop. When it was all popped, I mixed in melted vegan butter, purple colored sugar, sprinkles, and a kettle corn flavored popcorn shaker that I got from the grocery that happened to be vegan. It came out delicious. If you want to save time though, buy a bag of kettle corn and add sprinkles of your own.
  • I put Just Ranch in a container for dipping gluten-free pretzels in.
  • I put a few Surf Sweets vegan heart-shaped gummy candies in the middle. You could also put some vegan fruit snacks, a small amount of rainbow colored candy, small cookie, etc.

 

There are many more options! Get creative.

Other items that would be neat:

  • Rainbow dipping veggies (especially if you can find some baby purple carrots)
  • Hummus or nut/seed butter
  • Rice or noodles
  • Salads (greens, potato, pasta, etc)
  • Vegan hot dogs/sausage (you can make them shaped like octopi by cutting them into small pieces horizontally and then cutting legs with vertical cuts
  • Tofu scrambles or tofu no egg salad
  • Breakfast for lunch with some kind of colored pancake in a cool shape or design or as a pancake sandwich, options are unlimited
  • Etc.

There are lots of bento box props, tools, and other neat stuff you can buy online or in stores. A lot of Asian markets will have stuff like this as well as bento boxes. Small cookie cutters, squeeze bottles, containers, cupcake liners, stuff found in the baking section of craft stores, pretty printed parchment paper, foil, old toys, etc. can all enhance your design or serve a function in the bento box as well.

Remember, as Fluffy says:

Fat Unicorn

 

 

 

Kittens, final classes, vegfest, oh my!

Hi! I’ve been slacking a bit with my posts, but with good reason!

First, I adopted a kitten!

IMG_5600

He’s the best. He was already named when we got him. His name is Sam (his litter mates were all named after Lord of the Rings characters), but we like to call him Sammy. He’s so playful and cuddly but also a little skittish.

IMG_5643

(oh, and as you can see I am rocking a new colorful hair style!!) I’ve been spending a lot of time with him, bonding and such. He was really scared at first and was skeptical of sleeping in my bed, but now he likes to cuddle with me in it, especially in the mornings. He’s keeping me on a better sleep-wake routine which is awesome. He is 13 weeks old, and we got him when he was 12 weeks. He really loves people too, lots of people have met him so far, and he isn’t afraid or timid of any of us.

Next up on my big news, I finished all the work for my degree! As part of one of my classes, I made a new website too and got business cards! You can check it out at veg-edu-ables.com! I’m hoping to start mentoring people who want to be vegan near me, and doing other things like cooking classes, food demos, providing food for different organizations, helping with people’s writing (which can be for anything, vegan or otherwise, but most of my writing has something to do with veganism, so that’s why it’s there too!), and more! I finished all my work for my Bachelor of Science degree on October 18, 2015! I will have that paper in my hand some time after December 31st! (My college has 8 week terms, where you take 2 classes each term for a total of 4 classes per semester). I’m so happy to be done early and have some time to really start working on some of my awesome projects!

IMG_5634

This calls for some celebration!

Part of that celebration was going to the Boston Vegfest! I went there today with my mom…my mom was really excited because she’s lactose intolerant and could have cheese and chocolates and all kinds of stuff! She’s never actually been somewhere that she can have so much stuff at! I got a lot of cool stuff, some for my birthday coming up this Thursday the 29th…

IMG_5703

I couldn’t decide what stickers to get at Herbivore so I got a ton…also some pins from Compassion Co.

I also got this gluten free magic bar from FoMu:

IMG_5702

I also got a vegan bacon chocolate bar from Rescue Chocolate, a t-shirt with a cow on it that says “Create Kindness” from Herbivore, some (vegan of course) sour cream and chive cashews, some Pulsin protein bars (it’s really hard to find good gluten free AND vegan protein bars), and tons of free samples. My mom was especially excited that So Delicious was giving away free full size mocha ice cream pops, her fave! (I was surprisingly not very hungry and so I didn’t eat that much stuff until I had a vegan hot dog that came in a gluten free wrap and had a delicious kale salad, coconut bacon, and chipotle mayo on it!! yum!) It was a really great day and my mom actually loved it, which I was a little worried she wouldn’t like it as much as she did! 🙂

I came home and made some pizza with Schar’s gluten free crust which makes pizza so much easier for me. It was a buffalo chicken ranch pizza.

IMG_5704

I made it by spreading the buffalo sauce on the crust, putting a mix of Follow Your Heart (hand-shredded) mozzarella and cheddar on top, cooking up Beyond Meat vegan chicken strips and then cutting them into pieces and putting them on top…then I baked the pizza. When it was done I drizzled this amazing vegan ranch dressing I found at my local grocery store!

IMG_5685

It’s so good, it has a coconut milk base. I love it! And they have other varieties that are both gluten free and vegan that I want to try too! 🙂

So yeah, it’s a really easy pizza to make. I also made a similar one not too long ago with bbq sauce…

Anyways, that’s the update, hope you’re having as much fun as I am lately!!

Foodie (Photo) Friday! I made a lot! Especially from the cookbook Isa Does It!

This week was a big week for my cooking. Not only did I create my own original recipe for a favorite, typically very non vegan appetizer, but I also tested tons of other people’s recipes.

I mostly tried a bunch of recipes from the Isa Does It cookbook though, which I have not found a single recipe that wasn’t amazing or really yummy yet. My only complaint is that the recipe names are not easy to remember because they are usually named after the ingredients and not that creative/specific so I feel like I sometimes write about them and name them different than what is in the cookbook. So apologies if I am not using the actual recipe names to a T, I am currently too tired and somewhat lazy to go get the book and double check! Woops. How unprofessional of me…

Image

Sweet Potato Gnocchi w/ Brussels Sprouts and Tarragon Cashew Cream Sauce

The most impressive recipe  I have tried  so far was definitely the Sweet Potato Gnocchi with Tarragon Cashew Cream and Brussels Sprouts. I have made my own gnocchi from recipes before, but it seemed so difficult and was such a long process. Maybe my cooking skills have drastically improved over time and I just do things faster and in a more organized time saving manner, but I still think this recipe is by far an easier and simple way of making you own vegan gnocchi from scratch than the previous recipe I tried. It only really takes awhile because you have to bake the sweet potato (or potatoes…but I found a 1 lb sweet potato that worked out very well). The sauce is also simplistic yet has a very fancy flavor/touch to it with the tarragon. And a cashew based sauce makes almost any pasta recipe rich and luxurious. The Brussels Sprouts were the perfect finishing touch, and add to the dish to make it a complete healthful meal.

I love the bowls so far in this cookbook. I think I forgot to post about the cucumber ranch tofu bowl I made New Year’s Eve? Well that was pretty good. Even better was the pizza bowl, though.

Image

Not the prettiest looking pizza bowls

I used tofurky italian sausages (Which, to my delight, do not contain soy protein isolate in them which I am really trying to avoid as much as possible now.  My nutritionist said she believes that it is that form of soy that causes the most problems for our hormone balance, and it is very highly processed (and typically g.m.o I think?) so it is good to avoid or eat irregularly. Tofu is fine unless you have digestive/other sensitivities to it, whIch I do not.

Anyways, this was absolutely delicious and comforting. The sauce is really, really good. It reminds me of pink (or vodka cream) sauce, which was one of my favorite sauces before I went vegan and I have found difficult to replicate as a vegan despite trying . Actually now this gives me an idea to try and make an even more authentic version of it! Yay!

Paired with the kale (which I actually seemed to cook right for the first time ever…I typically only eat it raw), rice, sausage, garlic, red onions, olives, etc it is just so wonderfully filling and tasty!

My pictures of it are not the prettiest, but believe me, it is so yummy!

Image

edamame hummus tofu wraps…before I wrapped them 🙂

I also made the tofu wraps with edamame hummus. It somehow tastes kind of like a Japanese-inspired egg salad wrap to me which I thought was pretty cool. I will definitely be making the edamame based (instead of chickpea) hummus on it’s own again multiple times. The tofu was really good too though! I love anything with sesame oil in it, and it crisps the tofu perfectly. Isa Chandra Moscowitz doesa really good job through writing her recipes teaching people the proper methods of cooking her dishes without having them fail horribly. Hopefully I can get there myself too!

I did not use sprouts because when I buy them they seem to go bad too fast, instead I used greens. When I use up the leftovers tomorrow though, I am probably going to use baby arugula. Yum!

Aside from cooking from Isa Does It, I found this recipe on a facebook group I belong to and was intrigued so I gave it a try. Behold, Green Pancakes!

Image

not the prettiest again but behold green pancakes!

They look kinda gross, but I felt really good about eating them for my breakfast and do not taste too different from unhealthy versions of pancakes…especially when you add some maple syrup, ha, ha. I kept thinking of Dr. Seuss’ Green Eggs and Ham and thinking this would make a good vegan story like that, especially for kids while eating these. So it was fun, healthy, and fed my belly all at once.

Finally, I made a really delicious salad today.

Image

my delicious salad with chickpea “bacon”

The centerpiece of the salad was the Chickpea Bacon recipe from Vegan Sandwiches Save the Day! Gosh do I love that book!

I put 2 cups chopped romaine, 1/2 cup baby arugula, 1/3 cup sliced cucumber, 1/3 cup chopped hearts of palm, 1/4 of the chickpea recipe, a slice of red onion that I chopped into smaller bits, 1/2 tbsp nutritional yeast, and 2 tbsp Organicville Non Dairy Ranch! I made a similar version for my dad and he really liked it too! He was trying to refuse eating it because of the non-dairy ranch, but now he says I have to make him a salad every day! (Though fat chance…but I will make an extra for him when I have one from now on!)

Ta da! And now you know what I cooked up this week!

PS: If you haven’t yet, you can follow me on these social media outlets where I post related (and unrelated) things to my blog.

Banana Curl, Vegan Girl’s Facebook Page

Follow me on Pinterest (the blog has it’s own board if you just want to follow that)

Twitter

And I think that’s everything for now! I will be adding these to the end of my blog every so often for new people to click on and explore. Also, I love comments and feedback and love it when people spread and share my work I am doing here, so do not be shy about that!

Foodie Friday Catch-up

I have forgotten/been busy and have been neglecting this for a few weeks. Aside from some Christmas food postings, and my recipe for my brownies the other night, I have not been posting much! Hopefully I can change that while I’m on break from school!

Anyways, I am going to fill in some gaps of some things I have made recently.

I think this is everything, except I did make the healthy (and delicious! might I add) waffle recipe from Isa Does it for New Year’s Morning and I forgot to take a picture of it. Oh, and I made a salad to share for a writing workshop I attended, also from Isa Does It (the avocado ranch one) that I forgot to to take a picture of as well.

Kale Salad with Butternut Squash and Lentils from Isa Does It

Image

I really loved the texture of this salad! The flavors were great. As a meal it was surprisingly satisfied. I’d definitely make it again and it was quite easy. The easier the better lately, in my opinion!

5bananas

Fruit Punch “winkies” from Bake and Destroy

Image

I also made these for the writing workshop with my new canoe pan I got for Christmas! The cake batter ends up coming out really thick and bakes like the consistency of a donut. You can’t really taste the fruit punch flavor as much as I’d like. Some tweaking of my own vegan twinkie creations is definitely in order! But it was great to have a recipe to work from and see if it works, get inspired by! Believe me…there’ll be more vegan twinkie recipes in the future. As someone of an aside…I need to get more practice with the frosting syringe so that the filling gets distributed evenly throughout the twinkie fully…

3bananas

Cucumber Ranch Bowl from Isa Does It

photo 3 (1)

This was quite good. I loved the crispy tofu and the  spices used to make it. The dressing has a bit of an odd texture but is good. The broccoli goes well and also gets more veggies into the dish. I liked the textures combined with the rice. I do not know for sure if it is something I would make again though? I thought it would be much better than I thought by the write up it had in the cookbook. I think it’s good for a one time trial…not sure what to rate it banana-wise since it was good enough, maybe I will settle on 3 good bananas? I cannot decide though! Ok 3 good bananas it is. But I would definitely make the tofu again, just in something different.

3bananas

So Delicious Coconut Milk Ice Cream (vanilla) with this strawberry sauce recipe

photo 4

I made this for my dessert on New Years Eve. It was really good, and not sickeningly sweet. I liked it a lot and put it on my waffles the next morning as a healthy topping! So good.

5bananas

Tempeh Soft Tacos (made with diy taco seasoning), with guacamole, lettuce, nutritional yeast, and salsa

photo 5

I used some recipes for reference for this. Mainly this one for the tempeh taco meat and this one (for the taco seasoning which I tweaked a bit by reducing salt and omitting the crushed red pepper). It was delicious though I put way too much of my guacamole onto it haha. Yum. The tempeh taco meat is definitely a good idea!

I have also been making a lot salads with some bbq’d Beyond Meat I got for free, eating the brownies I made last night, making a few daiya grilled cheese sandwiches, and other convenient foods but I need to get back to eating and cooking with more fresh veggies and such. I am going to try making the sweet potato gnocchi with tarragon cashew cream soon from Isa Does It. Be prepared to see that next week!

Post Halloween Recipe by me: Vegan Ranch Seasoned Roasted Pumpkin Seeds

Hope you all had a very vegan Happy Halloween! Sorry I am slightly late in posting this recipe I created. I hope you haven’t had the chance to roast the pumpkin seeds you were drying out from carving your jack-o-lantern yet so you can try these!

Vegan Ranch Seasoned Roasted Pumpkin SeedsImage(I ate some of these before I took the picture, oops)

Recipe:

Ingredients:

About 1 cup raw pumpkin seeds, rinsed and set to dry overnight

  • 1/2 tbsp oil
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp dried marjoram
  • 1/4 tsp dried dill weed
  • 1/4 tsp black pepper
  • 1/4, 1/2 tsp salt, separated

Directions:

  1. It may seem counter-intuitive to dry the seeds out and then boil them the next day, but supposedly it helps to make them easier to digest. So, take your dried pumpkin seeds, place in a pot of water with 1/2 tsp salt, and put on a high heat stove until they begin to boil.
  2. When boiling, turn the heat down so the water and seeds are simmering.
  3. Boil for 10 minutes.
  4. Preheat oven to 325 degrees.
  5. Strain water from pumpkin seeds.
  6. Dry with a paper towel (I just dabbed them a bit in the strainer).
  7. Place seeds in a plastic Ziploc bag and put the oil and spices in the bag.
  8. Shake until coated.
  9. Place on a baking sheet (you may want to spray the baking sheet with oil to prevent further sticking but it may not be necessary really, but I did.)
  10. Place into oven. Cook for 10 minutes then check them. According to this blog I referenced, check them frequently and make sure they’re not browning on the inside by snapping them in half. I checked them 3 minutes after the initial 10 minutes (since my oven is wonky) and had to keep going for a while, checking every 2-3 minutes. I think this is a good idea, ovens vary and such…Unfortunately I lost track of the total time it took.
  11. When they are crunchy and not browned on the inside, they are done.
  12. Let cool a bit, and then eat!

Enjoy! Let me know if you try them what you think! I found them to taste sort of like a peppery ranch flavor. I may play around with the seasoning in the future to get a better ranch flavor…