Vegetarian Breakfast Bento

Hash-browns! Yay, hash-browns in a bento! At least that was my husband's sentiment. Baked tofu stands in for the traditional eggs and bacon making this an other vegetarian bento. 

Top tier of bento: Hash-browns with caramelized onion sauce and fresh pepper, Parmesan Peas.

Bottom tier: Cubed baked tofu, cabbage and carrot salad with avocado dressing and sunflower seeds. Garnish: radish slices, radish flower with carrot center.

My bento recipes:

Parmesan Peas (2 servings)

I always keep some frozen vegetables on hand. This is a super easy, and tasty, recipe for frozen peas.

Ingredients:

1 cup frozen peas

stock

1/8 teaspoon sea salt

1/2 tablespoon butter

1 tablespoon grated parmesan plus some for garnishing

Directions:

* Defrost the peas in stock in a small pan, then drain. 
* While still warm mix in remaining ingredients. The cheese will melt and clump some so mix well. 
* Once cool sprinkle with a little more cheese!

Avocado Dressing (makes about 1/2 cup)

This simple salad dressing uses the whole-food fat of avocado in place of refined oil.

Ingredients:

1/2 small ripe avocado

1/2 tablespoon lime juice (or lemon)

1/2 tablespoon apple cider vinegar

1/4 teaspoon sea salt

1/2 clove garlic

1/2 tablespoon water (or a bit more, to blend)

Directions:

* Blend all the ingredients in a small blender. 
* Depending on the salad your dressing you can add additional spices/herbs and use this recipe as a simple base.