Vegan Pancakes: Cutie Style

I've been free-handing my pancakes lately - and I think they look really great!

I might not be on par with these peeps just yet;

https://www.youtube.com/watch?v=McPBsNo367c

But hand me a squeeze bottle and you'll be saying hello to a few Chewbacca pancakes for your morning breakfast!

For a recipe - hit up my awesome recipe!

http://shinsveganloving.blogspot.com/2011/06/its-pancake-time.html

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Hope you enjoy! <3 p="">

Tofu Breakfast Scramble (Wheat-Free, Gluten-Free, Low-Fat)

I like things complicated. And I like things simple - now that I'm in the STEM field, all I have time for is simple. Unfortunately, however, I forgot my actual camera at home until November - so bear with me! :)

The best part is that you can just throw it together and be done, no need for a blender to make this fluffy, creamy, "meaty" breakfast! It's so fluffy and you can use this variation for anything else.

Tofu Breakfast Scramble Ingredients:
16 oz Tofu
2 cups Cooked Spinach
1/2 package Soyrizo
1/4 cup +1 tbl Cold Water
1 tbl Cornstarch
1 tsp Garlic Powder
1/2 tsp Sazon Seasoning Mix
Ground Black Pepper
Olive Oil (for cooking)
Cheeze Sauce Ingredients
1/4-1/2 cup GF Flour
1/4 cups Cold Water or Non-Dairy Milk 
1/2 cup Nutritional Yeast
1 teaspoon Garlic Powder
1 Squeeze of Yellow Mustard
3 tbl of Coconut Oil

Combine your cheese sauce ingredients in a sauce pan, do not turn it on. Then, mash* the rest of your ingredients together, and put into a medium pan over low heat in the olive oil. If you fear that it will be too watery, add the water gradually. Turn on your pot with the cheese-sauce, constantly stirring. Once it thickens enough, either pour into the middle of scramble or drizzle it on after your plate is covered in salsa!

*I made mine more of an omelets with the help of a blender I had

Super easy, super yum, and pretty healthy too!

Who says you need dairy?

Peanut Butter Protein Pudding

I freaking love this pudding - its super simple to make and after pumping iron in the gym and running around...its a great pick-me-up! It reminds me of that delicious Reese's Peanut Butter Cup filling without all of the nastiness, and it only requires four ingredients (three if you don't want to be fancy). So, let's get started!

(Peanut Butter Pudding Ingredients)

• 1/4 - 1/2 C. Peanut Butter
• 3 Scoops of Vanilla Protein powder
• 1 tsp. of Vanilla Extract
• 1-2 C. Non-dairy Milk

(Directions)

• Simply add all of your ingredients together, adding the non-dairy milk last and blend. Place straight into a container to eat or refrigerate and have delicious pudding!

Cookie Monster Birthday Cake

I'm not going to go on about how good this cake is, how white it is or how "unhealthy" it is - because I like it and I could make it for a bunch of birthday occasions. But it's pretty obvious that this isn't my first cake rodeo, I have so many cake recipes up the wazoo on this blog that may hint to deeper, more disturbing things. You see, when I was a chubby little two year old my brother's birthday cake had arrived at the house, which makes sense since it was his birthday (man, I'm like a detective or something - just call me Shinlock!).  It was a white cake with chocolate frosting and all of a sudden I felt something, a primal urge. I was a cavegirl and that cake was just setting off my radar - I had to pounce. I squirmed and squealed in the arms of my sister, only having a few repetitive words in my vocabulary really didn't help me at this time but my intentions were clear. "No! That cake is for your brother!" I imagine my sister said with her french wig and corset and expensive jewelry that was draining the French economy. I'm 100% sure she told us all to eat cake before, but then again I was two -years old.

Unfortunately for them (and later, myself) the matriarch of the family decided to take a nap and that is when I took a chance. I recall seeing a "Cosby Show" episode with Rudy and Cliff stuffing a cake with napkins after eating a slice and thought that I should do the same. Of course...it would have to be taken from the middle because I'm a cake expert and I knew that it would fall. I had just dove into the cake and found that it wasn't worth it. I hated chocolate, yuck! Of course, right underneath the layer of the na-na-na-nasty chocolate there was the delicate and fluffy vanilla cake. That was my prize for being such good girl, besides, being the baby of the family means that I get whatever I want.

As I peered over the cake with about 10 feet of chocolate-covered napkins in my left hand and a chunk full of cake in the middle I heard an "Ooh!" and snapped my head around to see my sister shaking her finger at me...boy was I in trouble. Let's just say that the ending to that story was not a happy one - but I still hate chocolate frosting!

Now, I think we outta get down to this cake recipe. Its just a white cake with white icing with lots of Newman-O's (and a few Ore's as well).

(Cookies N Cream Cake Ingredients)

• 4 C. Cake Flour
• 1 tbl. Baking Powder.
• 1 & 1/2 C. Powdered Sugar
• Pinch of Salt
• 1 C. Soymilk + 1/4 C. Vegetable Oil & 1 tbl. Vanilla Extract
• Smashed Cookies

(Directions)

• Sift your dry ingredients together then stir in your wet.
• Fold in your cookies then tap on a flat surface 15 times before baking at 350 degrees.
• Bake for about 30 minutes or until your toothpick comes out clean from checking it. Take out of pan and allow to cool.
• Decorate with white frosting and many more cookies, slice and enjoy!

You can use any frosting recipe that you like, but I'll be doing a few tutorials pretty soon. ^.~

Fat-Free Vegan Gravy

 

 

 

I have a thing for seitan but sometimes just a fried, steamed or boiled piece isn't enough for me. I need to stretch out and make sure that everyone who eats this also gets a great deal with veggies and that's why I think my fat-free gravy is best. It something that I loved to use on Boca Burgers with lots of jalapenos and steamed rice for Vegan Loco Mocos (I never liked it with tofu for some reason...). You can easily make chik'en seitan, boil some beans or have some tempeh for this or some other type of seitan and smothered in the gravy. I would say it even goes great with some biscuits and a tofu omelette in the morning!

!

(Fat-Free Vegan Ingredients)

• 1/4 C. All-Purpose Flour
• 1/2-1 C. Vegetable Broth
• Salt & Pepper to taste
• Minced Garlic and Onions
• Sliced Mushrooms, Green and Jalapeno Peppers & Steamed Broccoli

(Directions)

• Cook your onions until translucent, then add in your garlic and stir.
• Add in your other vegetables except for the broccoli, sprinkle on your flour and cook until it has browned and the flour has cooked out.
• Slowly dribble in your broth and allow to thicken.
• Fold in your broccoli and serve it over anything you like

Enjoy!

Apple Brown Betty Crisps; Second Vegan MoFo Post

Yesterday it was peaches and now its apples, it seems to be a fruity start for my Vegan MoFo posts but this is just the beginning. I want to take something homey and comfortable and just transform them in terms of texture, shape or overall asthetics to make it different. For me, food is about comfort and a way of expression - and this super simple caramel sauce with cooked apples is superb. This requires absolutely no leaveners and just a few minutes of baking time depending on how you like it. Sweet, salty and buttery due to margarine served on both soft and crispy "crackers", I can really appreciate this and I know you will as well.

(Apple Brown Betty Crisps Dough Ingredients)

• 2 and 1/2 cups All-Purpose Flour
• 1/4 tsp Salt
• 1/2 cup Raw Sugar
• 1/2 stick Vegan Margarine
• A Generous Pinch of Cinnamon
• Enough Rice Milk to mix

(Directions)

• Cream your margarine and sugar together with a whisk.
• Sift in your salt and flour, then fold until it starts to become crumbly.
• Add enough rice milk to make it a nice, sticky dough and then fold in half of the chopped apples.
• Refrigerate as you work on your apples in caramel sauce.
• Bake for about 25 minutes after adding apple topping or until done. Serve warm.

(Apples in Caramel Sauce Ingredients)

• 1/2 Medium-Sized Chopped Apple
• 1/2 stick of Margarine, Cubed
• 1/2 cup Raw Sugar
• 3 tbl Soy or Rice Milk
• A Generous Pinch of Cinnamon and Salt

(Directions)

• Melt half of your margarine and then toss in your apples, sugar and a bit of salt, slowly add more margarine as you like.
• Wait until the sugar and fat have cooked together, bubbled and darkened to a nice caramel
• Add in your milk and cook for another minute or two, then allow to cool before topping onto your almost-frozen dough and bake.
• Enjoy!

Anytime Peach Cobbler Cake w/ Streusel Topping; First Vegan MOFO Post

Yeah! Its been an exciting week - my first giveaway has been finished and the order is in process while my second week of culinary class has started and my help with some Girl Scout Cookie sorting may work out soon. I feel like I deserve a snack, and one of my favorite things to snack on is a lightly boiled peach with a side of peach tea. There's something that is oh so marvelous about the soft, supple flesh and the bright color as you take a bite and juice lands everywhere.

Sometimes, though, I want that jubilant feeling in the morning and I just don't have the time to boil a peach and eat it for breakfast, no matter how big and how badly I want it. So, for something even quicker, bulkier and quite tasty I've decided to make Anytime Peach Cobbler! You can make this into tiny individual skillet cobblers or you can make a huge one and heat as you like. I've noticed that my single-serving and breakfast recipes can appear to be too microwave-dependant (they can be cooked in any fashion) so I wanted something a little more down home that I can reheat anywhere.

The best thing about this cake is that its so easy to make and it only takes a few tablespoons of oil and vegan sour cream to make it moist and shiny on top. In addition, the crispy streusel topping I've added makes it so great - and the fruits on top make this really gorgeous and taste just like a peach cobbler! I'm just a fan of cakes, so you can separate these or even make a type of pancake batter if you wish. So, here goes my first post for Vegan MoFo!

(Anytime Peach Cobbler Cake Ingredients)

• 3 & 1/2 cups All-Purpose Flour
• 1 tsp Buckwheat Flour
• 1/2 cup Raw Sugar
• 1 tsp. Baking Powder
• A Generous Pinch of Cinnamon
• Pinch of Salt
• Slivered Peaches
• 4 tbl. Vegan Sour Cream
• 1 tsp. ACV
• 1 cup of Rice Milk
• 2 tbl Veg. Oil

(Directions)

• "Cream" your sour cream and sugar together with a whisk
• Add your oil to the sugar mix then add the ACV to your rice milk.
• Sift your dry ingredients into the sugar and sour cream, then fold in your liquids. Top with your favorite streusel topping and peaches.
• Bake for about 45 minutes or until done. Allow to cool and serve.
• Enjoy!

Oatmeal Walnut Raisin Cookies for Dad (Low-Fat, Low-Sugar, for Diabetics)

My father's birthday was a few months ago and while he generally doesn't like gifts, I did get on the phone with him and asked what type of cookies he would like. He shocked the both of us by stating he wanted oatmeal raisin cookies with walnuts inside. These were the perfect cookies for him, but I was a bit nervous as I'm not very experienced with these types. They may not look fantastic in the photo, but he was absolutely ecstatic to see them. The recipe makes about 11-12 cookies. Since he is a diabetic I had a lower sugar content and also gave him only half of the batch.


What's your favorite type of cookie?

(Ingredients)Makes 12

• 1/2 cup of White Whole Wheat
• 1/4 cup of Dry Oats
• 1/2 tsp of Baking Soda
• 3/4 tsp Baking Powder
• 5 tsp Raw Sugar
• 1/4 cup Chopped Walnuts
• 1/4 cup of Chia Seed Gel
• 2 tbl of Veggie Oil
• 1 tsp of Vanilla Extract
• A few tbl of Golden Raisins
• Cinnamon, Nutmeg, Allspice and Cardamom to taste

(Directions)

• Preheat oven to 350 degrees.
• Mix your flour,oats, baking soda, and baking powder together in large bowl.
• Next,add nuts, raisins, and vanilla extract. Mix together
• Blend in oil and spices until incorporated.
• Stir in your sugar and chia gel until blended.
• Place 1 tbsp sized dollup on a greased cookie sheet and bake for 30 minutes. Once done, let cool. Enjoy!

Apple Pie Larabars (No-Added Fat, No-Added Sugar)

To be honest, I'm not a fan of most bars - whether it be Lara, Luna or Cliff (although I prefer the latter). Normally they're too high in sugar and calories and quite low in the protein that I want after an intense workout - plus they rarely taste like the description. Although the sugars are normally natural from dates and the like, its still quite a lot of ingredients for me - and so I've chosen to make my own variations of things that I loved both as a kid and now. This truly tastes like an apple pie - and its very quick to make with no added oils!

(Ingredients)

• 1/4 cup of Homemade Date Paste
• 1 1/2 cups of Old-Fashioned Oats (replace with Walnuts if you wish)
• 1/2 Chunked Green Apple
• 2 tsp of Cinnamon
• 1/4 tsp of Cardamom and Coriander
• A few Squeezes of Agave Nectar
• Vanilla Rice Protein Powder (optional)

(Directions)

• Place your oats in a blender with your spices, blend but allow some oat pieces to remain whole and then combine with your date paste and agave nectar in a bowl. If it has not come together and stuck, slowly add water to it and then fold in your apples.
• Place into a dish lined with parchment paper and dehydrate at 150 degrees for about 15 min to one hour but do not allow it to become like baked oatmeal.
• Cut into squares, serve and enjoy - add some stevia around top for texture!

Raw Mint Chocolate Ice Cream (No Added Sugar, Gluten-Free, Raw)

I was in the middle of making my favorite avocado smoothie and some beet pancakes when I noticed that I had way too big of a smoothie for it to be fresh. Instead of saving it or waking someone else up to eat the other half I instead decided to  freeze it, and oh boy was I happy that I did. The next day there was a slight heat wave but I was prepared! This is more similar to chocolate ice, unless you use an ice cream maker, but the mint and chocolate flavors are really fantastic, and can help your kids out with a sugar-free way of eating more fruits and veggies.

(Ingredients)

• 1 Large Ripe Banana
• 1/2 Large Ripe Avocado
• 1/4 cup of Cocoa
• 5 tsp Stevia
• 3 drops of Food-Safe Mint Oil
• About 1 & 1/2 cups Non-Dairy Milk

(Directions)

• Blend the ingredients until fine and then freeze, taking it out every three hours or so to scrape and mix it to your liking. Skip the step if you are churning and let it thaw for five minutes or so when you are ready to eat.
• Grab a spoon and enjoy!

Hummus Croutons w/Lemon Vinaigrette (Whole-Wheat, Gluten-Free Option)

Croutons are so easy to make - if you have a crusty or even soft loaf of bread you can make an addicting salad topper. When it comes to "homemade" food, nothing is better than warm, well-seasoned crispy toasts. Combined with tomatoes, greens, Italian herbs and lovingly coated with a nice lemon vinaigrette, this makes an excellent snack.

(Hummus Croutons Ingredients)

• 4 Slices of Whole Wheat or GF Bread
• 5 tbl Olive Hummus
• Minced Garlic Cloves
• Garlic Powder, Italian Seasoning and Salt
• Olive Oil (optional)

(Lemon Vinaigrette Ingredients)

• 1/4 cup Olive Oil
• Juice from 1/2 Lemon
• 1/2 tsp Dijon or Stone-Ground Mustard
• Minced Garlic and Basil
• A pinch of Salt and Pepper

(Directions)

• Cut your bread into thick pieces.
• Coat with the above ingredients and bake at 400 degrees until crispy.
• Meanwhile whisk your vinaigrette ingredients together, making sure that everything has time to meld and that the olive oil is the first thing in the bowl.
• Allow the flavors to meld for about an hour, then combine with your favorite salad greens, croutons and enjoy.

Jumpy Ghostface Bento (Hero 108)

This bento is based on "Jumpy Ghostface" aka the Rabbit King from Hero 108, a show that I catch multiple times in the morning. I've been wanting to use rice for my bentos and it isn't until recently since I've really started to enjoy them, there's nothing like un-seasoned rice fresh from the steamer basket. To go along with Jumpy I added rice cheese face, nori appendages and eyes, kale, split green beans and of course tonkatsu. Normally Jumpy has a carrot in his mouth (as he is the boss) and a jumprope in hand but this Jumpy is too depressed as he's been made into a bento.

Jumpy Ghostface Bento Ingredients:
Dill Pickles
Watermelon
Seitan Tonkatsu
Raw Kale
Split Green Beans
Brown & White Rice
Rice Cheese
Nori

Super Simple Buffalo Tofu (No-Added Salt, Low-Fat, Oil-Free, Gluten-Free)

Hey guys! I'm sure you've all been wondering where I've been lately. I've been trying to take everything slowly now because next year will be extremely busy what with my job and getting a new school done. I've also been working on bodybuilding for something that is totally not focused on simply cosplaying as Tanya from "Mortal Kombat" (cough). I've been trying to update every five days and making sure that you guys have plenty of simple things to look at and try.

This tofu only requires about five ingredients, most of which are pretty interchangeable whenever you like. All you need is some good tofu and a nice, nonstick skillet for this smokey, savory and spicy meal component. Here we go!

(Ingredients)

• 1/2 package of Firm Tofu
• 1/4 cup of Louisiana Hot Sauce
• Black Pepper, Chipotle Powder and Garlic Powder
• Water per slice

(Directions)

• First, slice your tofu into rectangles and press until all the liquid is out, then slice into triangles and marinate your slices in the mixture above for however long you feel. If you're pressed for time you can just put these on the stovetop and they'll still be delicious.
• Place into the pan without any oil at medium-high heat, and if anything starts to stick you can put in a few droplets of water which actually helps make it a bit crispier. Flip and repeat.
• Serve with celery and carrots or eat on its own - its a treat that certainly isn't naughty but tastes like it is!

Tofu Stir-Fry w/Spicy Garlic Sauce (Gluten-Free Option, Sugar-Free Option)

This was incredibly fun to make and I've only made it once before when I tried to figure out one of the sauces for my favorite "treat", stir-fried tofu in garlic sauce. Once a month or so, my family and I will get American-style Chinese takeout and this is my go-to dish aside from dumplings, desserts and steamed veggies. It is quite fattening so I won't eat it often, but it is especially addicting with the conflicting flavors and textures...and probably because I make it extra-spicy. You've probably had it before, and every restaurant has a slightly variating style - so I'm going to put my own little "Shin-Spin" on things. Whatever veggies you have on hand will do, so I'll list what I put in my stir-fry later.

(Spicy Garlic Sauce Ingredients)

• 1 & 1/2 tbl Rice Vinegar
• 2 & 1/2 tbl Rice Wine Vinegar
• 2 tsp Raw Sugar or Stevia (optional)
• 1/4 tsp Good Sesame Oil (retains both taste and smell)
• 1 tbl Veggie Oil
• 2 tbl Good Soy Sauce or Tamari
• 1/2 tsp Sriracha
• 5 Crushed & Minced Garlic Cloves
• 1 pinch of Red Pepper Flakes
• 1 tsp Cornstarch
• 2 tbl Water

(Directions)

• First, mix the water with the cornstarch.
• Saute your minced and crushed garlic in the veggie oil until softened and is lighter in color slightly.
• Add in your vinegars, soy sauce, and oil. Stir and let bubble
• Squirt in your sriracha and sugar, add a bit of pepper flakes and wait about 15 seconds.
• Mix in the slurry of cornstarch and water, then stir it in until it has thickened to your liking.
• Quickly coat your preferred veggies in this addictively spicy sauce and serve over a nice bed of rice.
• Enjoy!

My personal stir-fry contained mung bean sprouts, brocolli sprouts, carrots, baby corn, pan-fried tofu, steamed mushrooms, sweet peas, green bell pepper and broccoli. Since the garlic sauce is so flavorful and has a lot of sodium, I wouldn't suggest adding salt or anything else to the other ingredients so to keep it healthier.

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! ^^

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!

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! ^^

The Other Bobinsky Bento (Coraline Bento) w/Popcorn Flour

I'll be honest - the mouse is much better for this bento since I didn't use so much nori. But I also feel that the last of the seasoned nori that I used gave a nice "tattered" and faded look to the otherwise pristine Other Bobinsky. I added strawberries sprinkled with stevia instead of sugar because it represents a substitute or something that's not quite "right" when you really look at it. I also had placed some Indian potato burgers in this bento with homemade popcorn flour. I felt that it gave a great circus-type feel here and I was so glad that I did.

For this - all you need to do is air-pop some popcorn (to make it fat-free) and place it in a coffee grinder if you want super-fine granules. I used a blender to make it fluffier, and you can use this in just about any recipe!

Other Bobinsky Bento Ingredients:

Strawberries

Stevia

Corn Tortillas

Seasoned Nori

Popcorn

Indian Potato Burgers

Collard Greens

Crinkle-Cut Carrots

Enjoy!