Amy loved the portobello pizza so much the other day that I thought we could keep that pizza theme going! Where to go from portobellos though, the ultimate savoury, vegan flavour bomb? Well, I think the obvious answer here is a rainbow vegetable pizza. Come to think of it the portobello was just the base last time. Could I make a rainbow pizza like this one, but on a portobello base of the pastry one here? Next time I make pizza I am combining the two for the ultimate in vegan snacking. For now though, we have a regular rainbow pizza, which is also pretty great!
As last time, we’re using pizza somewhat loosely here – is it still a pizza without tomato sauce or cheese. It could be a rainbow tart? I feel the word ‘pizza’ really gets your heart racing though. Pizza! So evocative. Anyway, rainbow pizza-tart-whatever. It tastes really good and packs a variety of high quality vegetables into a convenient, hand holdable piece of goodness. And making it couldn’t be easier! Cut out a circle of pastry, cover in whichever vegetables you like (withholding any you think might not do so well with the heat, as we’ve done with the corn and edamame here) and throw it in the over. Add the heat-adverse vegetables on after it’s cooled and there you go, rainbow vegetable tart! Freshen up with some coconut yoghurt and strawberries and you have a filling, healthy meal all ready to go 😉
- Pastry, beetroot, tomato, red + orange + yellow capsicum, corn, edamame, kale, roasemary
- Strawberry, coconut yoghurt, coconut yoghurt, buckwheat kernels
- Red kidney beans, red onion, red chilli, coriander
Halloween time, and what better to celebrate than a super spooky, Halloween witch bento lunch box! Alright, I admit, the absolute most scary thing about this lunch box is how long it took me to make, but hey, it looks cool, totally worth it. I mean check it out, it’s great because it features not only an adorable mini jack-o-lantern but also a cheeky witch – what’s not to love!
Building this bento was certainly a process but seemed to go down really well with people! After the obligatory ‘wows!’, the next thing people do was saying ‘surely you can’t everything in there’. Believe it or not, it’s all edible! Let’s work through some of the non-obvious elements, sweeping from left to right;
First off, the spooky hill is made of a big chunk of eggplant! The path leading to the church (as well as the witch’s skin) is made from cooked lasagna sheets – so, pasta. The cloudy swirls over the moon and sky are red cabbage cut into patterns. The moon itself, as well as the lights, were slices of cheese. Our witch rides a Pocky broomstick (it’s a super tasty Japanese snack), with dry, crunchy noodles as the tail + sparkles behind her. Her hair is carrot, and her face and cape are nori. Capsicum makes up the buckle on her hat and there you go, a complete Halloween bento lunchbox!
PS: With Halloween was approaching we found them selling mini-pumpkins branded as baby Jack-o-lanterns. They came uncarved, so this was my first ever Jack-o-lantern carve! I was really happy with how it came out, and it was so easy to do. If you have the chance, give it a go!
- Black rice, eggplant, cheese, salad leaves, enoki mushrooms, rosemary, red cabbage, nori, lasagna sheets, basil leaves, mini pumpkin, peas, asparagus, carrot, capsicum, Pocky stick, dry noodles
A tour de force of berries, mango, figs, muesli and edible flowers, this coconut yoghurt muesli bowl is sure to please even the most discerning of breakfast-for-lunch aficionados! Without much of a sweet tooth on her, Amy is discerning and needs subtlety and layers to her sweet box. This is a sweet lunchbox sure, but a balanced one too!
So here we have the flowery coconut yoghurt muesli bowl! I am certain there is a catchier name for this, but it remains delicious so there’s no point trying to think of something better. It’s really something – all the way down to the edible flowers, which do actually contribute to the flavour! If you’ve got access to edible marigolds (double check, not all types are ok to eat!), in they go. They give it an interesting peppery tang which should elevate this up from standard breakfast to dream bowl – tear the leaves up and sprinkle them over it to get the flavour going throughout the whole lunch box.
By pairing it up with a hearty and fresh chickpea salad and some brown rice you should have a very filling, nutritious lunch box on your hands. Give it a try and let me know what you think!
- Coconut yoghurt, muesli, mango, raspberries, blueberries, strawberries, blackberries, fig, toasted coconut, pomegranate, rose petals, edible marigold
- Chickpeas, red capsicum, mixed leaves
- Brown rice, cucumber
We love making Japanese inspired lunch boxes here, as you can probably tell from the fun little panda bento box and the mochi sushi box we did a couple of weeks before this one! They usually have a couple of things in common, too. Simple and minimalist in design, of course. Look at this one – it’s only got like, three – four main elements. The crunchy tofu, the sauce, the miso and the backing salad. Compared this to something like the rainbow skewers which had every single vegetable known to man, and all the sauces you could ever ask for. That was an amazing box, don’t get me wrong! It tasted so good, but that was about mixing it all up and experimenting with flavours and textures. This is the opposite – minimalist, but everything has it’s place. Tofu, miso, sauce, greens – crunchy, salty, creamy, fresh. Everything has a place. Presenting the crunchy tofu and miso lunchbox!
Sometimes keeping it simple is best, and you’ve got all the main flavours covered here. The tofu gives that perfect golden crunch and is undoubtedly the star of the lunch box. Now take one of those crispy little corners, dip it in some vegan kewpie, wrap it in the silverbeet and go to town, then have a little sip of miso after to balance it all out. YUM! If you feel like being fancy, garnishing it with some cute little flowers for decoration can really turn it into an adorable little Japanese garden.
- Crumbed tofu, spring onion, nori, sesame seeds, radish, cucumber, silverbeet
- Miso soup, enoki mushroom, thyme
- Vegan kewpie mayo, red chilli