Rabbid Rabbids Bento

The first half of this bento was quite easy as all it required was some chili in the "lower" section and some delicious bitter melon and tofu stirfry. From then on it was a bit difficult because my brown/white rice mix, beet "fur" and tomato plunger kept slipping off. Don't even get me started on those ears and eyes! But I think it came out realy well and cute - I added sushi rice and put the onigiri Rabbid in the middle of the two foods on purpose to make it look even better. 

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Rabbid Rabbids Bento Ingredients:
Bean Chili
Bitter Melon and Tofu Stirfry
Tomato
Spaghetti (to connect plunger pieces)
Carrot Handle
Brown and White Rice Onigiri
Nori
Rice Cheese
Beet Slices


I hope that you guys like it!

Vegan Kamaboko Exists

I've gotten some great suggestions for vegan kamaboko and decided to make this as firm as possible without it being like a rock. I used extra-firm tofu so that the vegan kamaboko wouldn't just be vegetarian jello and then I added exra beet juice after I fully blended the water together with it.

(Vegan Kamaboko Ingredients)

• Beet Juice for Color (you'll add it throughout)
• 1 Cup of Cold Water
• 1 and 1/2 tbl Agar Agar (soaked for 5 min. in 3 tbl of water)
• 1 tsp Sugar
• 1 tbl Mirin
• 1/4 tsp Sea Salt
• 1/3 Package of Extra-Firm Tofu

(Directions)

• Put the cold water in a medium-sized saucepan and add in enough beet juice for a dark pink color.
• Place the agar and the rest of the ingredients, except for the tofu in and boil it until it starts to firm up.
• Press your tofu until mostly dry.
• Crumble tofu into a large blender. Add in all of the agar and then liquefy until it is all a light pink color.
• Add in some extra beet juice to darken it even more and mix once more.
• Place into your preferred mold and let it sit for five minutes outside of the fridge, place into the fridge for about 15 more minutes or so until firm.
• Enjoy!