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.

[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. I really like having something a little crunchy, spicy, and salty to go along with my lunch.

Recipe:

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:

And the winner is...

Lavash Bento, by sherimiya! She wins a $50 shopping spree at From Japan With Love!

Here is my recipe for spiced chickpeas. I love making these because they are really fun to experiment with and very easy to make. Spiced Chickpeas 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)

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 salt enough dried pasta (your choice) for two portions