I just got this http://www.paperchase.co.uk/p/472804/lunch-box-enchantment-design.html box from Borders, and while it is quite large (almost 4 cups!) and I am one who definitely needs to use bento to control my diet, I actually am pleased with the size. I am a vegan-leaning vegetarian, for 2+ years now so it's not like I drastically changed my diet recently, and lately I simply can not reach a point of satiety. I pack a healthy amount (1 cup of brown rice, about 1/2 cup of beans or occasionally tofu, and some veggies and fruit) into a 2.5ish box I have, but this just isn't cutting it. continue reading...
[I know I haven’t been posting a lot of recipes lately…travelling around so much does that to you. So here’s a great recipe for vegetarian/vegan kimchi from the forums, by Stephanie.! - maki]
I recently started making my own kimchi, because I was having trouble finding one that was fish free and without a ton of additives. It is super easy and easily customizable. continue reading...
So I bought some of this a few weeks ago and I've been procrastinating over what to make with it - until tonight.
I've been wanting to try making mini-pies for a while and since I finally remembered to snag some Cream of Tomato at the grocery, I figured tonight would be a good night to try it out.
Here's what I ended up with:
So, back to bentos! I've been looking for some "adult" bento boxes and found this one. It's plain plastic but I think it's good enough for salads :D continue reading...
During Maki's Veggie month, I dedicated three out of the seven days of the week to just eat vegetables and fruits. So, it was kinda like being a vegetarian for half the week. Even though, I was thrilled about the month's theme, this was even more exciting! It was a out-of-whim call to do, but in the end it paid off.
After twenty-nine days of this half vegetarian/ half omnivore, I decided to go 100% vegetarian. Risky.. yes... but this site has enough yummies to satisfy me. :]
So! Onto the reason of the blog: since I went vegetarian, I bought a block of firm tofu.... continue reading...
Here is my recipe for spiced chickpeas. I love making these because they are really fun to experiment with and very easy to make.
1 can of chickpeas (or equivalent soaked chickpeas)
2 tb olive oil
2 cups veggie stock
1 shallot, chopped
2 tbs tomato sauce (or even ketchup if you like things sweeter)
1 clove chopped garlic (optional) continue reading...
Here's my contribution to the May vegetarian theme:
3 medium sized ripened tomatoes with lots of flavour
1 garlic clove - grated with a wasabi grater, crushed or finely chopped
1 tablespoon of rinsed capers, chopped
8 olives, sliced (I use green, manzanilla olives)
1 finely sliced shallot (alternatively, use scallion/spring onion or a small piece of onion)
3 to 4 tablespoons of good olive oil
enough dried pasta (your choice) for two portions continue reading...