Vegan Bento

By DateMay 3, 2006 4:16 pm

Deja Vu Lunch

 
Deja vu. Same thing as dinner only with fresh squeezed grapefruit juice.
 
It took me forever after giving up my Mary Tyler Moore chunky 70’s goblets to find juice glasses that held 6 oz of juice. These would be 7 oz to the brim but the pattern of squares helps me know when to stop for a portion of juice. My kitchen here doesn’t have the storage my townhouse kitchen did so too many extras just don’t work. I pared down from 32 glasses to 4 mugs, 4 tumblers, 4 juice glasses, and 4 sippy cups.
 
I still haven’t found 7 inch lunch plates that I like, so I ended up with nesting Mesu bowls.  It is nicer than eating my lunch out of a measuring cup and since they nest, they don’t take up too much space.
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By Date, Recipes 4:04 am

Produce Delivery

I always feel a little bit crazy on Tuesday evenings when produce comes and there’s a box on my front stoop.

It’s a mixture of glee that I have a new box to eat through and a mixture of dread because inevitably the baby wants to "help" put it away and I also have to get dinner together if I hadn’t cooked ahead.

I went to visit my parents today so NO, I had NOT cooked ahead. In the end I managed to clean, sort and box so it is all in the fridge now.

Here’s a glimpse of what produce will be like for the next two weeks:

  • Arugula
  • Baby Carrots
  • Bananas
  • Fava Beas
  • Fuerte Avocado
  • Gold Delicious Apples
  • Green Bell Peppers
  • Kiwis
  • Lacinto Kale
  • Red Onions
  • Red Potatoes
  • Ruby Grapefruit
  • Spinach
  • Valencia Oranges
  • Yellow Squash

The "Italians Style Brown Rice with Artichokes and Peas"  is another fast fix adapted from Donna Klein’s PDQ Vegetarian cookbook. (Skipped the oil and the salt called for. ) Other than the initial measuring when dumping things in the rice cooker and then stirring something in at the end, it’s something I can ignore and have hands free for something else. So a good choice when I’m busy with my produce box. Nuke some veggie sausage and leftover carrot and we’re good to go.

 

I liked this one a lot even though Paul didn’t like it at all because he hates peas and this features peas quite heavily. Julia didn’t have any since she had leftovers from yesterday to eat but I’ll try her on it tomorrow.

Set this aside:

  • 1.5 cups frozen peas
  • a 6 oz jar of marinated artichoke, drained (save 1 tbs of jar juice) 

Dump all this into a rice cooker and cook til done:

  • 1 tbs of the artichoke marinade
  • 1 cup brown rice
  • 2 cups water
  • 1 vegetable boullion cube
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  •  1/4 tsp thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp lemon pepper seasoning

When it clicks off, stir in the peas and artichokes and serve. The lemon pepper is what makes this dish for me.

 I served it with veggie "sausage" patties and braised carrots. Paul got turkey sausage on his.

 

NUTRITION FOR 1 CUP SERVING RICE:

Calories: 248
Fat: 2 g
Saturated Fat: 0 g
Carbohydrate: 51 g
Fiber: 5 g
Protein: 7 g

 

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