bento lunchbox boy: Tuesday, January 4, 2011

Tuesday, January 4, 2011

So weird typing "2011" in the title box! Anyhow, today's lunch was an easy one, something I pulled together last night, which makes life SOOOO much easier in the mornings. I made the pasta last night for dinner. (We actually ate it mixed with the spicy peanut and eggplant soup that I made on Sunday -- see recipe to the right. Insanely good. I ate way more than I should have!) The snap peas and tomatoes -- these beautiful little orange grape tomatoes that I got at Whole Foods -- were easy, of course. The cherries took a minute to remove the pits. (I'm never sure how to do that so I just cut all around it. Is there an easier way?!)

• fresh cherries, a favorite of E's• wheat pasta with soy butter and shakey cheese
• raw snap peas
• orange grape tomatoes
• water
• morning snack: water, Pirate's Booty*

* Not an ideal morning snack, but a compromise. Made by Robert's American Gourmet Food, it's corn, puffed rice, and real cheese. I've never had them because of the cheese, but E loves them. They make other stuff I can eat, like Tings, which are basically a healthier, vegan-version of cheetos. Sooo good, but I stay away for just that reason!!

2 comments:

Meagan said...: Lory! I love the soup project idea and can't wait to try the peanut/eggplant. Sounds delish! I just realized that one of my favorite soup recipes is vegan so let me know if you want it at some point. Happy New Year!
MayMay; January 4, 2011 at 11:31 AM
Kathy said...: You need a cherry-pitter. Kind of lack of nut cracker but also does olives! :-); January 4, 2011 at 12:41 PM

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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

Tuesday, January 4, 2011

Tuesday, January 4, 2011

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