bento lunchbox boy: Friday, November 5

Friday, November 5, 2010

Friday, November 5

E is liking radishes again, as you'll see in today's lunch. It's one of those foods that he sometimes likes, sometimes says is "too spicy." Are there foods that your kids go back and forth with? The only food I can think of for me is bananas. Sometimes they just seem so gross, other times, super yummy. Weird.

• pesto tortellini with soy butter
• radishes
• kidney beans
• tiny apple
• water
• morning snack: water, a mix of crackers

2 comments:

Lila Jo said...: Fun little box! I was meandering through older posts, how do you cook the tofu for the tofu and bean tortilla roll-ups? I don't know what else to do with tofu but bake it in soy sauce!; November 6, 2010 at 1:04 AM
bentoboy said...: Hi Lila Jo. I'm kind of in boat -- I either use it raw, which my little guy i happy with, or I saute it in soy sauce and sesame oil. If it were just for me I would experiment more, but E doesn't like things too spicy so I've been keeping it simple.; November 12, 2010 at 11:21 AM

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The Soup Project: 52 Weeks of Vegan Soups

Week 21

17 Bean & Barley

from the back of the bag of Trader Joe's 17 Bean & Barley mix

• 1 bag of 17 Bean & Barley mix from Trader Joe's

• veggie broth (about 6 cups)

• 1 onion, chopped

• 2 carrots, chopped

• 2 stalks celery, chopped

• 1 bell pepper, chopped**

• 1 tsp. dried basil

• fresh garlic, chopped**

• 1 bay leaf

• 1/2 tea. Italian seasoning

• 1 large can tomatoes (I used whole and crushed them)

• salt, pepper

NOTE:

-- bell pepper: I used about 1/3 bag of frozen peppers from Trader Joe's instead.

-- chopped garlic: The recipe calls for 1 clove. In my opinion, one clove is basically like using no cloves! I used 3 good-sized cloves.

Beans: Either soak overnight or, if you forget like I did, cover the beans in triple their volume of cold water. Bring to a boil, lower heat, cook uncovered for 3 or 4 minutes. Remove pan from heat, cover, and let sit for at least an hour.

In a separate pan, saute carrots, onion, and celery in a good amount of olive oil. Once fairly soft, add garlic, pepper, and dried spices. Stir, cook for a few more minutes. Add broth, bay leaf, and canned tomato. Cook for a few minutes. Add beans. (Note: The recipe said to drain the bean liquid. I used some of it in the soup. I figured it would have a lot of flavor, so why waste it?) Simmer covered for about an hour or until desired tenderness. Be sure to check liquid level from time to time, adding more as needed. Add salt and pepper to taste.

Would I make again? YES! Super hearty soup with a rich tomato base. Yum. This soup takes awhile to make because the beans take awhile to cook, but other than that, it's easy and so perfect for another rainy week like we're having here in Boston!

Why are we doing this?

We're doing this because we thought it would be fun. My little guy (I'll call him E) is starting kindergarten and will be taking lunch to school in his brand new, spiffy bento box. We are going to photograph his lunch -- before he eats it, of course! -- and share the photos, along with recipes. (Disclaimer: We are not forging new ground here. There are a bunch of similar sites out there doing this. I will add a list of them soon! Enjoy — or laugh at me, take your pick!

Note: I am vegan, E is vegetarian.

bento lunchbox boy

Friday, November 5, 2010

Friday, November 5

2 comments:

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