Cow and Chicken Bento (Bring Back the Bento #1)

This was actually of my most fun and favorite bentos to make, I even included the red guy who follows them around! If you've never seen "Cow and Chicken", a cartoon from the late 90's - don't fret, you can still learn about it here. Originally I was going to have 'The Red Guy' on a tofu salad sandwich with cherry tomatoes, but we had pumpernickel bread and only strawberries in the house, still resulting in a comical piece with his tail hanging out over his "strawberries". Cow and Chicken, meanwhile look a bit more dazed and simple than usual.

I've also started a new bento segment titled "Bring Back the Bento" where I, and any willing participants make bentos from our childhoods. What do you think?

Cow and Chicken Bento Ingredients:
Blackberries
Broccoli
Bean Sprouts
Sweet Peas
Cilantro
Blueberries
Yellow Bell Pepper
Strawberries
Whole Wheat PB & SJ sandwiches
Pumpernickel and Peanut Butter Sandwich
Whole Wheat Tortilla
Rice Cheese

I hope that you like it! ^^

Peruvian Stirfry, Lomo Saltado with Cauliflower Rice (Gluten-Free, Grain-Free, Low-Fat, Low-Sugar)

I've been wanting to try this forever! The ingredients fit so well, you get a vinegary punch from hot sauce and a kick from that and some jalapenos with a bit of sweet and acidic flavor from caramelized onions with home-stewed tomatoes. This truly is a stirfry with great balance, and to absorb this melody of flavors you just need some thick-cut fries to sop it all up, they never get soggy and they always stay delicious. Instead of using seitan as I usually would, I decided to make it extra simple and just used some portabella mushrooms that I had in the fridge and it worked perfectly!

(Lomo Saltado Ingredients)

• 1/2 Large Red Onion
• 2 tbl of Sambal Oelek
• 2 Garlic Cloves
• 1/2 Jalapeno
• 2 Mini Yellow & Orange Bell Peppers
• 1 & 1/2 Large Tomatoes
• 1/4 tsp of Vinegar
• 1 tsp of Hot Sauce (your choice)
• 1/4 cup of Collard Greens
• 1/4 cup of Sliced Portabella Mushrooms
• 1/2 tsp of Stevia (optional)
• Salt to taste (optional)
• Cumin and Garlic Powder to taste
• Cilantro

(Cauliflower Rice Ingredients)

• 1/3 head of Cauliflower
• 2 tbl of Olive Oil
• Salt to taste (optional)

A large amount of Thick-Cut Fries (pre-cooked in an oven)

(Directions)

• Simply roast your cauliflower until softened and crisped a bit.
• run through a blender of food processor until it has the light texture of rice - but don't allow it to get mushy. Place aside.


• Mince your jalapeno, garlic and onion and then saute in a dry pan over low heat until they lightly caramelize.
• Season and then add in your bell peppers and tomatoes with your liquids.
• Continue to cook on low until the tomato has softened and released more juices, then mix in your collard greens, mushrooms and seasonings. Cook and taste, adding what you feel is needed.
• Then, turn off the heat and add your cilantro before folding in your fries and serving with your cauliflower rice.

I hope that you enjoy! ^^

Sunshine and Lollipops Lunch

At first I was going to make this a whole collection of planets, with earth being the blue cookie where the grapes are. I decided that this was too much sweetness and instead opted with a few things that were fresh from my garden after my mini-hiatus. It was especially fun to see it being eaten like a lollipop - and it leaves unmessy hands as well as plates! That's a bonus for parents,  dishware and children alike.

SS & Lollipops Lunch Ingredients:
1 PB & J sandwich (cut out with a Daisy cutter)
Red Pepper
Grapes
Collard Greens
Carrots

A great lunch or snack that would make anyone smile! ^^

Wacky Watermelon Cake (Soy-Free)

It may seem odd, but this cake is amazing - it smells like a pumpkin or sweet potato pie and has a similar texture as well. Although this cake is frosted, thanks to a high juice content it is more like a Chinese steamed cake, so feel free to replace some of it with non-dairy milk. Additional chocolate chips for pizazz are welcome, although not necessary with such a rich and creamy coconut and pandan frosting. Surprise everyone with this lovely treat!

What's the weirdest food you've ever created?

(Wacky Watermelon Cake Ingredients)

• 2 & 1/2 cups All-Purpose Flour
• 1+ cup of Raw or Powdered Sugar
• 1 tsp of Baking Powder
• 1/4 tsp of Baking Soda
• 1/4 tsp of Salt
• 1/2 cup of Floured-Chocolate Chips (optional)
• 1 cup of Watermelon Juice
• 1/2 cup of Coconut Yogurt

(Wacky Watermelon Cake Directions)

• Mix your dry ingredients first, then fold in your wet and your chips (if you have them) just until incorporated into a thick batter.
• Pour in a greased pan lined with parchment paper. Tap lightly on a hard surface about 20 times. Then, bake at 375 for about 40 minutes or until cooked.

(Coconut Frosting Ingredients)

• 2 cups of Powdered Sugar
• 1/2 cup of Cream of Coconut
• 1 tsp of Vanilla
• 2 tsp of Pandan Extract (optional)

(Coconut Frosting Directions)

• Cream everything together. If it is not thin enough (it should be quite thick with spreadability) then you can spoon in some water, 1/4  tsp at a time until it's to your liking.
• Wait for the cake to cool, reserve some frosting for later decoration and ice as you like.
• Enjoy!

* Cream of Coconut is essentially a syrupy and sugar-filled coconut cream. They are not totally interchangeable due to stickiness, but it can work.

Wall-E Breakfast (Non-Bento w/ Gluten-Free Recipes)

This was my breakfast a few days ago and it was fantastic! I thought of adding a masa sheet, but then decided to keep it simple and "green", instead. Eve is napping in the corner with an olive shell and steamed tofu body while Wall-E is made from tofu, veggie sausage and hash browns. It was fantastic, and to keep with the "green" theme I made a kale and strawberry juicer for health.

Zucchini and Potato Hash Recipe:

1/3 Medium-Sized Zucchini

2 Large Potatoes

All-Purpose Flour (optional)

Salt and Pepper to taste

Strawberry and Kale Juice:

5 Large Strawberries

1/2 bunch of Washed Kale

1/2 cup of Watermelon (optional)

Grate your vegetables and squeeze out as much liquid as possible. If it is not sticking together as you need, put in a few tablespoons of flour as you season it, then fry in a skillet with your preferred oil and let it rest on a paper towel. Meanwhile, make your smoothie.

Enjoy!

American Stir-Fry (Low-Fat, Fun, Simple)

American stir-fry actually originated in Thailand somewhere around the 1960's for American soldiers. Normally it contains hot sauce, hot dogs, fried chicken, rice and possibly macaroni - but they all vary and just about anything can be considered that style of stir-fry nowadays. Its meant to provide a lot of dense, nutritional value that is easy to eat and it was used to provide a 'homey' feeling for the soldiers. It is still served in some restaurants, but its popularity varies.

Here is my version of a "breakfast" American stir-fry

American Stir-Fry Recipe:
1 Handful of Cooked Veggie Sausage
1 large Collard Green
1/4 package of Tofu
Cooked Brown Rice
Turmeric
Bell Peppers, Onions and Garlic
Salt, Pepper, and Garlic Powder

*Nutritional facts will be configurated later

If you wish, you can season it with soy sauce and a yummy, spicy garlic sauce instead or do as I did and pour a mix of the two and Louisiana hot sauce on it.

Thai Buddhist Temple Visit

A while ago my family (and a few amazing friends) and I visited a temple that had been donated to the area from Thailand where a few people do go to worship, but this one seems to be used more for aesthetics as there are very many Buddhist temples around the area. We went around the spring time and also got pictures of coffee plants, banana trees and other tropical things - but when we reached the other plants it was too cold for them to do much more than bud. They're all bound to be so beautiful, though, and once everything is set up for the right date we may visit it again.

Do you like to travel?

The picture above is one of my favorites as I love the lion statues that are placed all over the place. It is surrounded by bushes and was northwest to the temple.

This statue we spotted on our way out. Sadly, a few of them were extremely covered in thickets of brush, flowers and berries. These were also taken with a camera phone because I didn't think of bringing my PhotoSmart and I missed out on telling you guys about this amazing veggie burger! I was so dissapointed with that one. But hey, a little editing and they're a lot better, don't you think?

The front of the temple - real gold was used in some of this as well. Isn't it just gorgeous?

The ceiling - it was even more amazing than the picture could ever show, really.

 This is the other half of the ceiling.

I had a great time!

Product Review: 8th Continent Soymilk Original & Vanilla (With Recipe)

Photos courtesy of www.8thcontinent.com/

I'm used to other soymilks but decided to try this one about a year ago when there were no other options at the store. I felt that the packaging was very friendly and looked as if a very happy child had drawn the cover - otherwise it was simple white packaging. It also states the common notice that soy protein may have the ability to lower blood pressure and the risk of heart disease and has a common top to open the package through. In front it states that it is both lactose and gluten-free, so if you've ever had to worry about either in your soymilks then this may be a better choice for you.

The first of the two soymilks that I had tried was "8th Continent Soymilk Original" and when smelling the container it smelled more so like Silly Putty or Playdoh had been rolled through it and there was a bit carried over. I was a bit hesitant with the initial smell-test, but I poured it into a glass and found that there was still a hint of that taste, although very faint. It was not a very invigorating or inviting taste but I found that it was "milky" afterwards, making it somewhat better. The mouth feel of it, however, felt as if someone had just combined a powder with water and it didn't completely mix because on the top it was very smooth and nice but in the middle it got a bit watery and then proceeded onto chalky.

When combined with vinegar (or any other acids) I found that it curdled immediately, which is a good sign for whenever you're baking or using vegan buttermilk. It did not remix with any of the liquid at floated around on the top, which made it look quite gross although it is what is mostly expected from curdled soymilk. Although other soymilks work similarly when curdled, the texture and mouth feel of this soymilk made it so that it was a bit slick. Taking a look at the ingredients list, it looks like there may be an answer as to why it feels a bit oily and powdery - Soybean Oil and Soy Protein are separate on the ingredients list, while normally I would assume that they're simply doing this as soybeans do contain their own oils but that seemed to be an odd thing to place on such a list. Essentially, from as far as I can tell, they're mixing two different components from the same plant with water and you're receiving something that tastes a bit like baby formula and reacts like it too. 

8th Continent Soymilk in Vanilla has the same reaction and base flavor although the vanilla makes it a bit easier to drink it also seems to heighten the scent of it. When it comes to baking, both react\ quite well with whatever you're using and you only really taste 1% of it, while providing some good flavor and moisture. Infact, I've used it for my (extremely) simple pancake recipes below - you be the judge.

8th Continent Pancake Recipe:

1 cup of Whole Wheat Flour

1/2 cup of All-Purpose Flour

1/2 tsp of Baking Powder

1/4 tsp of Baking Soda

2 & 1/2 tsp Stevia

1 tsp Raw Sugar

1/2 cup of 8th Continent Buttermilk

Water to thin

Combine your dry, then fold in your wet about 10 times, then let the mixture rest, scoop out in 1/4 cups and cook on low-heat with a low-fat spray. This recipe makes about four pancakes so it is equal to two general servings.

[                   (Cal)  (Carbs) (Fat) (Prot.)

<><>

Total:	556	98	4	28
Per Serving:	258	49	2	14]

So, here are my ratings for this edible product.

Packaging: 3/5

Taste: 2/5

Smell: 1/5

Mouth Feel: 1/5

Curdling: 4/5

Baking: 3/5

--

Now, every soy milk is different, so my first reaction may not be the reaction of yours and I do still buy this soy milk when absolutely necessary and have become used to the taste, but it would most definitely would not be my first choice or suggestion for you.

To enjoy or not to enjoy, that is the question!

Mexican Mazapan (Simple, Quick, Great for Kids)

I won't lie to you and say that these are healthy, but I remember when I was younger how I once to go down to the local Mexican supermarket (which was also a taqueria and all-around restaurant) and got one of these out of nervousness. It was the closest thing to the door and the cashier so that I could pay for it quickly without having a conversation, and then leave (...it was obvious that I was very social as a young child, of course). When I got back into the car with one of my sisters I found that these were absolutely delicious, we had a four-pack and I managed to eat three of the crumbly little things although a good bit of it landed everywhere but my mouth! I never thought of recreating these until recently, but with a few of staples on hand I knew how easy it is to make just about any Mexican dish in the house and I wanted to create this one.

What's a candy that you remember when you were younger?

(Ingredients)

• 1/4 cup of Skinned and Toasted Peanuts
• 1/4 cup of Confectioner's Sugar
• 1 tsp of Vanilla

(Directions)

• Blend the peanuts first, then slowly add your confectioner's sugar and vanilla. The main idea is to allow the peanuts to release their natural oils so that nothing can spoil too quickly and so you don't have to add a lot of moisture. If this is not working, however, you can spritz some veggie oil to help it combine - it should have a tiny bit of moisture to be put into small molds, but not enough to be near the consistency of any cookie dough or peanut butter.
• You can place these in the fridge, mark them with stamps and edible ink, wrap in parchment paper or eat as is!
• Enjoy!

Coconut Macaroon Pancakes (Sugar-Free)

These pancakes were super fun to make and eat, if you notice there are little holes around on the top, but smaller on the bottom so that the coconut whipped cream would seep through. They're just as fast as any other pancake and if you're against the texture of un-sweetened coconut then you can lightly toast it and grind it into flour or use a premade flour. Making plenty of these and slathering them with stevia and cream is great for a Friday morning, don't you think?

What's your favorite breakfast food to have on the weekends?

(Coconut Macaroon Pancakes Ingredients)

• 1 cup of All-Purpose Flour
• 1 and 1/2 cup of White Whole Wheat
• 1/2 tsp of Baking Powder
• 1/4 tsp of Baking Soda
• 2 and 1/2 tsp of Stevia
• A handful of Un-Sweetened Coconut
• 1 cup of Coconut Milk
• 2 tsp Vanilla Extract

(Directions)

• Fold your dry ingredients together first. Then, fold in the wet.
• Cook on the flat-top and serve with extra toasted coconut, cherries and some delicious chocolate chips - then go ahead and enjoy your weekend!

Seitan Fajitas (Low-Fat, Oil-Free, Simple)

I had this for breakfast and used the same exact recipe for my "A Bento For Dad". The only difference being that I used no oil to cook this in my non-stick pan in. Plus, I steamed everything else for a lower fat and healthier meal, which makes me pretty happy! The seitan is extremely  soft, but still has enough 'chew' and flavor to just be eaten on its own (which I generally do). So, I hope that you like this as much as me.

(Fajita Seitan Ingredients)

• 1 cup of Vital Wheat Gluten (I used Arrowhead Mills)
• 2 tsp of Garlic Powder
• 3 tsp of Salt-Free Taco Seasoning
• 1/2 tsp of Cumin
• 1/2 tsp of Salt
• 4 tbl of Jelled Chickpea Broth
• Enough Water to mix

(Fajita Seitan Directions)

• Mix your dry ingredients together, then add in your broth and mix until there is too much gluten to mix in.
• Then you can slowly add in your water and knead with your hands about fifty times or until it is spongey.
• Cut into bite-size pieces and boil in water or broth for about an hour, then stir/pan-fry for a few minutes with olive oil or a dry pan until it has crisped to your liking.
• Sprinkle with extra seasoning, present with vegetables and fold in a nice flour tortilla, then you're done!
• Enjoy!

Dessert Hummus (Low-Fat, Low-Sugar, Protein-Filled)

Hey all! If you haven't noticed, I have a serious love for hummus. I eat it with potatoes, seared tofu and cruciferous vegetables in all forms. Currently I am also having a serious affair with spicy red pepper hummus and smear it even on my toast or whatever veggie platter I'm munching on. This time, though, I decided to make a big batch of dessert hummus...yes, it has sugar in it. But don't be afraid! These remind me so much of the gluten-free snickerdoodles that I love and I hope that you will enjoy it too.

(Dessert Hummus Ingredients)

• 1 cup of Stewed Chickpeas
• 4 tbl of Jelled Chickpea Broth
• A few tbl of Nut Butter (optional)
• About 5 tsp of Stevia + 3 Raw Sugar
• Enough Oat Flour to thicken i
• 1/2 cup of Add-Ins

(Dessert Hummus Directions)

• Puree everything together (leaving the nut butter out if you want it to be lower fat).
• If you like, you can sprinkle the raw sugar on top when serving and let it melt. Otherwise, you can let the hummus chill in the fridge for an hour or two to taste extra delicious.
• Enjoy!

** Wash the chickpeas and replace the broth with oil if you feel that it will taste too "beany".**

* Add in your nuts, cinnamon, chocolate chips or what have you after everything has turned into hummus. That way everything is still intact.*

A Bento For Dad

As I've said before - my father is a diabetic so I decided to watch out on his carbs for this meal, and surprisingly found that seitan doesn't contain a lot of carbs (which eventually convert to sugars if not run off). Since he works for several long hours I decided to give him the seitan to also help him keep awake and only used a teaspoon of olive oil to make a small batch crispy, dry-frying the onions and peppers. On the side I have a half-whole wheat tortilla shaped into multiple hearts with the word "Dad" markered on top. Underneath is simply some spinach for a simple and basic bento. I used Mrs. Dash Fiesta Lime, cumin and some garlic powder for the seasoning as well.

Bento For Dad Ingredients:
Fajita Seitan
Garlic, Onions, Bell Peppers
Whole Wheat Tortilla
Spinach

I hope that you (and my dad) will enjoy! ^^