Bored by the same old lunch? Have some variety with a Bento Box

 I love variety in life (and in food) and thus I created a raw vegan Bento Box for my lunch project at 105 degrees Academy.  The recipes for each are quick and easy to make and, more importantly, DELICIOUS!  

Bento Box

Daikon & Cucumber Salad

1 cup daikon radish, julienned

1 cup cucumber, julienned

5 tsp brown rice vinegar

2 tsp agave

½ tsp salt

Combine all ingredients in bowl, allow to sit for 15 minutes or more for flavors to combine and then enjoy!

Eggplant & Pepper Tempura

Batter:

1 cup young Thai coconut meat

2 cups squash

½ tsp turmeric

½ tsp salt

Combine all ingredients in Vitamix and blend until smooth

Vegetables:

1 large eggplant, cut into thick strips

1 yellow pepper, cut into thick strips

Marinate the eggplant and yellow pepper in salt and olive oil, Put in sous-vide for 4 hours OR dehydrate for 4 hours

Take out of sous-vide/dehydrator and thickly batter each piece and put on non-stick sheet and dehydrate for 24-48 hours (depending on the level of crunchiness you want to achieve) 

Parsnip Rice

1 cup parsnip

1 T pine nuts

Dash apple cider vinegar

Dash agave

Pinch salt

Combine all ingredients in food processor and pulse until mixture is a rice-like consistency. 

Vegetable Teriyaki with Pineapple

1 zucchini, seeded and chopped into half moons

1½ cups broccoli, chopped into bite-size pieces

1 red bell pepper, julienned

1 carrot, julienned

½ pineapple, chopped into bite-size triangles

Marinade:

1 cup nama shoyu

1 cup maple syrup

1 tsp fresh ginger

1 clove garlic

¼ tsp toasted sesame oil

¼ orange juice

6 medjool dates

Marinate vegetables in refrigerator overnight, then dehydrate for 4-5 hours 

Garnish with sesame seeds

 

Comments

[alissa]

yum!

[Helen Castillo]

Looks familiar!