This week in bento

It was one of the biweekly weeks where I have to attend vocational school twice- Wednesday and Fridays, which makes both my work and private life totally stressful and crazy.

What makes those teachers think it's a good idea to give people who already work 10-12 hrs a day homework?
(probably the fact that they are teachers and have never worked in events management...)

I barely cooked at all this week, but at least I managed to pack a proper bento on the days without school.

The laziest of them... when I went to denn's last week, they had a special offer for mexican-style tofu "spring rolls". They are huge and filled with seasoned tofu, corn, tomato and red bell pepper.
While I usually don't use those vegan convenient products, I had to try them and have to say that I don't regret it. It's 100% not authentic Mexican, but that's probably what I loved about them.
The roll was so filling that I only had some olives, apple, tomato and cucumber to munch along.


I picked up the simple 800ml white bento box at Muji in Düsseldorf. I had planned to go there for ages, but never got round to it. Call me an official Muji addict now!
They also have shops in many other cities, so check those boxes out.

This one has rice, tomato quarters, TVP and bok choy sesame stirfry, kiwi and apple dice and some coconut bread.


The size of the box is just perfect for me- my regular 2-tier boxes hold 580 ml, and I always need ~200-250 ml more for fruit and a treat in order to be full. 800ml boxes rule. I think I should get one of those "men's" bento boxes as they typically hold 700-900 ml.


Wednesday's school bento had a quick calzone with mushroom, zucchini and dried tomato filling cut in half, more apple, tomato and cucumber and some whole hazelnut chocolate. I wasn't satisfied with the looks of it, though. There's so much empty space!


As a bonus, two more bento I made last week.

Leftover Vegan Fire & Spice Asian Fusion noodles with hot sauce in the teddy container, two slices of banana bread (better than cake, better than bread... it's banana bread!) and some kiwi.


This might look boring and is not kawaii at all, but I loved the flavours. One tier has rotellini with garlic, olive oil and nutrional yeast, the other pesto-marinated olives, Julie Hasson's Italian sausage slices and quickly sautéed zucchini with balsamic vinegar. Even the thought of this one makes my mouth water again, so I'll probably try a combination like that again for Monday's bento.