South-Western Vegan Bento

Beans and rice are a stable the world over. The addition of roasted almonds in this bento delivers a budget friendly complete protein (beans/legume+grain+nut/seed=all the essential amino acids!)

We haven't been vegan or vegetarian for years, but I've been including plant based meals during the week because they remain a healthy and economic option. When I buy meats I buy the best I can afford (hormone-free, grass-fed, free-range, local, or organic etc.) This means meat isn't on the menu every meal, or even every day.

In order to increase the digestibility of beans (and grains) I always soak them in plenty of filtered water with a tablespoon or two of raw apple cider vinegar over night before cooking. 

I used to actually sprout my beans/legumes/grains over a period of a few days after soaking them...but lately, soaking is good enough. Because that's what I'm up for.

Top tier of bento: Chili-lime roasted almonds, easy pickled carrot flowers, South-western Kale and Roasted Vegetables.

Bottom tier: Spanish rice with black beans and fresh cilantro, Roasted Corn and Chilies with Lime. Garnishes: sliced asparagus, pickled carrot flower, lime slice

My Bento Recipes:

Roasted Corn and Chilies with Lime (2 servings)

Using frozen corn and canned roasted chilis makes making this recipe a snap.

Ingredients:

3/4 cup frozen corn

1/2 tablespoon cooking oil

2 tablespoons diced canned roasted green chilies (mild)

1/4 teaspoon salt

1 teaspoon fresh lime juice

Directions:

* Cook the corn on high heat in the oil. Stir frequently, but allow the corn to deeply caramelize for a "roasted" color and flavor. 
* Remove from heat and stir in the remaining ingredients. Let cool before packing.

Note: canned chilies can be frozen in small portions, like in an ice-cube tray.

South-western Kale and Roasted Vegetables  (2 large servings)

Once again frozen vegetables made my life, and this bento, ease-y. (I bought both the bag of frozen kale and "fire roasted bell peppers and onions"  at Trader Joe's.)

Ingredients:

1/2 bag frozen kale (or 1/2 bunch fresh kale, washed, de-stemmed, and ripped into small pieces)

1/3 bag "fire roasted bell peppers and onions" (or fresh or canned equivalent)

1/4 cup salsa (I pulled some from the freezer!)

1/4 cup stock

1/4 teaspoon sea salt

Directions:

* Break the frozen onion and bell pepper pieces into bite-sized bits. 
* Heat all the frozen vegetables in the stock on high heat to defrost. 
* Add the salsa and salt and continue to cook until the excess liquid is cooked off and everything is well mixed. 
* Cool before packing.