Vegan: Curried grains and Coconut Creamed Corn Bento

We are going to go Paleo for a month! As part of the Whole30 food challenge I'll be making 30 days worth of bentos that are not only gluten-free, but also grain, nut/seed, and bean/legume free! In preparation I've been going through my freezer and pantry and using up those foods that will be off-limit during our Paleo adventure. 

So Rice: I'll miss you, you wonderful bento staple! But for now: get yourself yummy in my bentos!

Bottom tier of bento: Red endive with lime juice, Easy Pickled asparagus, Coconut Creamed Corn (bee pollen).

Top tier of bento: Curried Rice and Millet with Tamari Roasted Sunflower Seeds (parsley and pickled carrot flower), Green and Black Beans with Asian Dressing (lettuce leaves).

Notes: the curried rice and millet was pulled from the freezer the night before. At that time I also put sliced asparagus in my probiotic rich brine for more Easy Pickles. The corn and black beans were also easy freezer grabs (soooo grateful for the incredible invention of the home freezer!) 

My Bento Recipes:

Green and Black Beans with Asian Dressing (1 portion as shown)

Ingredients:

1/4 cup cooked black beans
1/4 cup diced green beans
1 tablespoon Asian-style dressing (totally used store bought)

Directions:

* Cook green beans in boiling salted water for 3 minutes. 
* Drain the green and black beans very, very well. 
* Toss with dressing.

Coconut Creamed Corn (1 portion as shown)
A simple and comforting vegan and Paleo side dish that adds a bit of sweetness to the bento.

Ingredients:

1/2 cup frozen corn
2 tablespoons additive-free coconut milk
pinch of salt

Directions:

* Defrost corn in boiled water and drain well. 
* In a small blender blend 3 tablespoons of the corn with the coconut milk and pinch of salt until creamy. 
* Pour over remaining corn and mix well.