Bento content
-Sesame cookies
-Banana and coco jelly (lemon for the colour)
-Humous
-Cauliflower and carrot sticks
-Onigri
-Thin seitan slices breaded with okara and miso
-Kiwi slices
-Lettuce

So happy, I'm back cooking again on a daily basis. Bear is too! This bento is full of little things I missed these last days: homemade cookies, jelly, houmous, rice and raw vegetables and fruits.
It's stupid but humus isn't something common in France. I mean you cannot go in any shop and find can of houmous. Unfortunatly. And jelly is just unavailable and I tend to avoid mousses because of gelatine.
So back at home, with very little time and just blended a banana and add coco flakes a little lemon to prevent the banana to turn brown and agar-agar. And here you are!
As I told you yesterday, I wanted a to add a little more flavour to my ham. How? Well, I played with the breading. As usual I headed towards my okara box better than bread crumbs and looked for miso and spices! The result was really great!
And today's treat were these little cookies mostly made out of sesame and maple syrup.

Bento content
-Chocolate and coffee cupcake
-Carrot salad
-Onigri breaded with nutritional yeast
-Seitan ham flavoured mushroom
-Lettuce

Four weeks on the road, living in planes, trains and hotels looking for a job. I truly missed you and my kitchen! What can I say? The moment my suitcases landed on the floor of my flat, kissed bear hello, I was in the kitchen all pans out and ready to prepare our monday bento.
During these four weeks away with very little internet connection, I had a lot of time to think about vegan "ham" making with gluten. I had several a goes but I still want to think over the flavouring but it's quite promissing. I'm not so happy about the texture though. Wait for tomorow to see what one can do with this ham!

Bento content
-Vegetable stir flavoured with Hoisin sauce
-Carrot salad
-Lettuce
-Onigri with nutritional yeast

My flight landed at 18:31. I was home at something like 8 o'clock. Bear had prepared me some vegetable stir with Hoisin sauce. The next day, I had to be at work with a bento for lunch and I was tired from my journey. So this bento was quickly prepared. I had brought back some organic yeast with which I breaded my onigris made of good quality rice. A real relief to eat good rice again. I just added some grated carrot, lettuce and some of leftovers of the vegetable stir. I have to agree that this Hoisin sauce makes vegetable stir tasty even cold.
But, geez, I've just landed, and I'm flying back again...sorry for low posting lately but I'm not near a kitchen lately, nor a computer!

Bento
-Lemon jelly
-Potato roesti
-Lettuce
-Carrot sliced cooked and carrot salad
-Cabbage yoghurt salad

I believe you have understood that lately, I'm stressed out, and that I have really few time to prepare meal or our bento lunches. So yesterday evening I quickly prepare some lemon jelly with agar-agar. It takes something like 3 minutes to prepare and then, I just have to let it set in the fridge.
It's the same with these potato and chick-pea roesti. Quickly made and so tasty cold thanks to the garlic.
The cooked carrot slices were just some leftovers and so was the cabbage salad.
This bento asked for less than 10 minutes to put together and was really tasty.

Thank you!
I was a little too busy lately to realise that it has been one year since I've decided to post my first bento. One year since I had the courage to speak out my recipes, one year since I decided to let you in in my kitchen, one year since I 'm sharing my meals with you, one year more shared with Bear
...
one year I've spent with you. I would like to thank you for all your comments , for your nice notes which kept me going , for your inspiring bentos and meals, your amazing photos or for your answers in forums or by mail, for your strong belief in vegetarianism and for your cooking skills that amazes me, for your creative recipes. I am grateful for making me smile while reading your daily post , making me dream or by surprising me when I realise that your blogs links to mine. I just cannot forget your comments on my photostream, for being inspired or asking me questions or just cheering me up with nice comments .
I have also to thank you for testing my recipes and for taking the time to give me some feed back or just for following me and for checking my updates.
I would also like to thank all the silent readers who give me the power to steal time on my sleep to find a little time to post in my so full life.
Thank you!

Statistics:
153 posts,
214 recipes.