Thursday, March 24, 2011

Today is a catch up day for the bento. I've been way behind this week on postings so without further ado, here are this week's bentos plus a recipe for vegan chocolate chip bars:

March 21

• veggie lasagna from Trader Joe's
• brown rice with soy butter
• mashed sweet potato
• homemade vegan chocolate chip bars [recipe follows]
• morning snack: I forgot!

March 22

• peanut butter sandwich on whole wheat*
• Persian mini cucumbers (from Trader Joe's)
• grapes
• trail mix: chocolate chips, peanuts, raw almonds
• morning snack: raspberries

* No jelly. E has decided that jelly is now too sweet. I'm not complaining!


March 24

• hummus
• stuff for dipping: carrots, celery, cucumbers, whole wheat pita strips
• Kinder chocolate bar & a few not-as-bad-for-you gummy bears (Trader Joe's -- sweetened with fruit, no chemicals)
• morning snack: grapes




* Vegan Chocolate Chip Bars

2 1/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 cup packed brown sugar
1/2 cup sugar
1 cup soy butter (I use the Earth Balance brand.)

1 teaspoon vanilla
2 vegan eggs (I use Ener-G mix.)
3/4 package of chocolate chips (I use the semi-sweet from Trader Joes. No dairy, of course.)

Preheat oven to 375

Combine flour, salt, and baking soda in a bowl and set aside. Combine sugars, butter, and vanilla and mix until creamy.  Add vegan eggs, mix. Add dry ingredients, half at a time.  Stir in chocolate chips. Pour batter into a square pan (sorry, forgot the size, but the regular size you would use for brownies). Bake 15 minutes or so depending on your oven. These are best if not overcooked and still a little gooey. (They'll firm up once they are cool.) Test with a fork or cake tester stick to be sure. Soooo good.