winter

Two-color namasu, a make-ahead daikon radish and carrot salad

namasu-glass.jpg

Here’s a recipe for a classic vegetable dish that is served at New Year’s in Japan. It actually gets better after some time in the refrigerator, and is a great bento side dish that may even bring you some luck! continue reading...

Bento no. 70: Even Kale Can Become A Christmas Bento

bento_70b_500.jpg

Bento contents:

Total calories (approx): 460 (how calories are calculated)

Time needed: 5-10 minutes in the morning (from leftovers of dinner the night before: see recipe for timing of kale dish) continue reading...

One-pan braised kale with bacon and new potatoes

kale-bacon-potatoes1-500.jpg

I have been trying to incorporate more dark leafy green vegetables into our meals lately, not only for health reasons, but for the taste too. Spinach and Swiss chard are standards for me, but lately I’ve been playing around a lot with the kale family and cavolo nero, a type of dark leafed, loose cabbage. Kale is a bit tough, so I like to blanch it before stir frying it, adding to soups, and so on. continue reading...

Bento no. 10: Vegan bento featuring kiriboshi daikon and chickpea fritters

bento_10a_450.jpg

Bento contents:

  • Kiriboshi Daikon (dried daikon radish) fritters
  • Carrot and lemon salad
  • Boiled edamame

Total calories (approx): 380-400 (how calories are calculated)

Time needed: 25 minutes total (10 the night before, 15 in the morning)

Type: Fusion-vegan-gluten-free continue reading...