Of Soups and Souffles

Bento No. 1: Tofu Burger and Rice with Chard Namul

Bento Contents:

• 1 cup cooked Japonica rice
• 2 mini Tofu Mini-Burgers
• 1/3 cup Chard Namul
• Yukari Furikake

Plus 2 Apricots.

Recipe for Tofu Mini-Burgers:

• 1 block (1 block = 300g or 10.5 oz) extra firm tofu
• 4 Tbs. dry plain breadcrumbs
• 4Tbs. finely chopped green onion
• 2 Tbs. White Miso
• 2 Tbs. Kochujang
• 1 Tbs. Sesame oil
• 1 Tbs. Minced Ginger & Garlic

Drain the tofu, wrap in a couple of layers of paper towel, and gently squeeze out more moisture. Dump everything in a plastic bag. Mix very well by squishing the bag around. In the meantime, heat up a nonstick frying pan with a little olive oil. When everything is evenly mixed, take out spoonfuls of the mixture from the bag, form into little burgers, and fry on each side for a couple of minutes until browned.

Recipe for Namul:

• 2 cups or so of cooked or blanched greens (Spinach, Chard, Kale, Purslane, Mizuna, Broccoli Rabe, Bok Choy, Pea Shoots will all work fine)
• 1 1/2 Tbs. dark sesame oil
• 1/2 tsp. soy sauce
• 1 large garlic clove
• 1 Tbs. toasted sesame seeds
• A pinch of sugar
• A little chili oil

Chop and blanch the greens until a little over crisp. Mash the garlic along with the other ingredients and mix well. Throw in the greens and mix. Top with the sesame seeds.

Bento No. 2: Yogurt-Okra Curry and Rice with Purslane Dal

Bento Contents:

• 1 cup cooked Basmati Rice
• 1 cup Yogurt-Okra Curry
• 1 cup Purslane Dal, heated and carried in Thermos (not pictured)

Plus 6-8 L. blackberries.

Recipe for Yogurt-Okra Curry:

15-20 Okra, chopped into 1cm pieces
1 large Onion, chopped finely
1 tbsp Sambar Masala
3 tbsp Grated Coconut
½ tbsp Tamarind Paste
½ tsp Turmeric Powder
3-4 tbsp thick Yogurt
1 tbsp Cilantro, chopped
1 tsp Cumin Seeds
2 tbsp Oil
A Pinch Asafoetida
Few Curry Leaves
Salt

Grind grated coconut, sambar powder, tamarind paste, turmeric powder and salt to a smooth paste adding little water. Mix this ground mixture with finely chopped onion and keep aside. Heat oil in a pan and add the cumin, curry leaves and asafoetida. Sauté till cumin starts to pop and splutter. Now add cut okra and sauté it continuously at medium-high flame for about 8-10 minutes till okra turns crisp and brown. To this add the mixed ground masala and a quarter cup of water and mix well. Cook this covered in a low-medium flame for about 5 minutes, checking in between so that the masala don’t stick to the pan. Open the lid and add little more water if required and cook for further 1-2 minutes at low flame so that the okra retains its crispiness. Turn off the heat and add yogurt. Mix. Garnish with Cilantro.

Bemto No. 3: Crusty Baguette with Tomato, Cucumber & Egg (not pictured)

Bento Contents:

• 1/4 Crusty Baguette
• 2 L. Tomatoes, sliced in rings
• 2 Persian Cucumbers, sliced
• 2 H.boiled eggs, sliced
• 1 slice Cheddar cheese

Plus 1 Plum & 1 Apricot.

Bento No. 4: Tofu Burgers and Rice with Bean & Carrot Confit

Bento Contents:

• 1 cup cooked Japonica rice
• 2 Tofu Mini-burgers
• 1/3 cup G. Bean & Carrot Confit
• Wakame & Ochazuke Furikake

Plus 2 Apricots

Recipe for G. Bean & Carrot Confit

• 2 large handfuls of fresh thin green beans
• 1 small piece of fresh ginger & garlic (about 1 tsp. julienned)
• 1 carrot
• 1/2 Tbs. dark sesame oil
• 2 Tsp. Sambal Olek paste
• toasted sesame seeds

• 1/2 tsp. sugar
• 1 Tbs. mirin
• 1 Tbs. soy sauce

Blanch beans and steam carrot shavings. Heat oil in a pan and saute ginger & garlic. Add the beans & carrot and the rest of the ingredients. Mix, stirring for 2-3 min. Top with sesame seeds.

Bento No. 5: Pasta Pesto with Ceci o Fagioli & Salad Greens

Bento Contents:

• 1 cup cooked spinach Fusili
• Home-made pesto (Fresh Basil, Pine Nuts, S & P, Olive Oil, Pecorino Romano)
• 1/2 cup Ceci o Fagioli
• Salad Greens w/ Dressing (not pictured)

Plus 1 Nectarine.

Recipe for Ceci o Fagioli

• 1 cup dried Ceci (chickpeas), well rinsed
• 1 Onion, finely minced
• 2 cloves Garlic, finely minced
• Olive Oil
• Salt
• Minced Parsley
• Lemon Juice

Soak the beans for 4-6 hours. Pour the beans and their soaking water into a pot, bring the water to a boil, lower to a simmer and partially cover. Cook 20-30 minutes until tender. Drain the beans.

Return the pot to the stove and heat a large glug of olive oil over medium heat. Add 3/4 of the onion and the garlic. Cook until softened. Add the drained beans and season with salt. Cook a few minutes until heated through. Add the remaining onion. Turn off the heat. Stir to incorporate. Sprinkle with a little parsley and lemon juice.

Bento No. 6: Tamagoyaki & Steamed Broccoli w/ Rice & Kimchee Furikake

Bento Contents:

• 1 cup cooked Japonica Rice
• 3-4 slices of Tamagoyaki
• Steamed Broccoli, unseasoned

Plus a handful of Blackberries

Recipe for Tamagoyaki

• 1 ‘large’ egg
• 1 Tbs. water
• 1 tsp. soy sauce
• 1/2 tsp. sugar (can be left out if making a savory version)
• 1 Tbs. chopped scallions
• Vegetable oil for cooking

Mix all the ingredients together well with a fork or chopsticks. Heat up a small (6 inch or 15cm) non-stick frying pan and spread thinly with oil (or use a non-stick cooking spray). Once the pan is hot, pour in the egg. Stir gently with a fork or chopsticks until it’s half-set. Fold in half with a spatula. Tidy up the other side a bit with the spatula. Fold the one third of the egg over with the spatula. Press down. Fold the other end of the egg over with the spatula. Press the whole thing down. Flip over, and press again. Remove from the heat before it browns too much. Cut in half.

Bento No. 7: Gnocchi in Tomato-Cheese Sauce with Salad & Ceci o Fagioli

Bento Contents:

• 1 Cup Gnocchi baked in homemade tomato sauce (Tomatoes, basil, oregano, garlic, salt) w/ olive oil & Parmesan cheese
• Salad of lettuce and cucumber w/ Onion Dressing
• Ceci o Fagioli

Bento No. 8: Noodles w/ Raw Vegetables & Egg

Bento Contents:

• ‘Old Reliable’ Noodles
• Sliced Carrot & Cucumber
• Blanched Edamame
• Poached Egg

Plus 1 Nectarine

Bento No. 9: Pea Shoot Namul, Bamia & Tamagoyaki w/ Kokumostu Rice & Carrot-Sesame Furikake

Bento Contents:

• Kokumotsu Rice
• Tamagoyaki
• Pea Shoot Namul
• Leftover Bamia
• Heirloom Cherry tomatoes for fillers
  
• Carrot-Sesame Furikake

Plus 1 Donut Peach