Zushi bento
I headed out of town for a beach party at Zushi, an hour and a half away from Tokyo. Long hours away from my kitchen means…bento time!
Marinated mushrooms topped with raw cheddar cheese on a leaf of kale, plus some parsley as decoration. I filled the rest of the space with baby tomatoes. In the dessert box, I put in four pina colada truffles.
The upper layer of my lime green bento held raw Italian flax crackers and a cup of raw Mexican taco meat with some green grapes on the side.
The lower layer was filled with watermelon, kiwi and blueberries.
I ate both bentos in one sitting. Raw vegans are a hungry lot.
今週末、逗子のパーティ仁行ったので、弁当をつくった。
この弁当がしょうゆのマッシュルームとチェダーチーズはグリーンカールの上でおきた。となりでベーブトマト。デゼトの箱でピーナコラダツッラフルでおきた。
みどり弁当の上でイタリンフラックスクラカとローメキッシコのターコメートとグリーングレプがあった。
みどり弁当の下で水瓜とキウィとブルベーリがあった。
弁当を二つで全部たべた。ローベーガンの人はたくさんたべられる。。。
[...] used to load my bentos with lots of food and would even bring two bentos with me, but I think my appetite for big portions has shrunk as I get deeper into my raw [...]
Hello there !
Wanted to congratulate you on your blog to begin with ! It is very good
What is your recipe for raw mushrooms ? Slowly converting to raw foods & looking for lotsa lovely recipes to stimulate my taste buds !
Angie
Hi Angie,
I use shoyu and olive oil (equal parts; the amount really depends on how many mushrooms you are marinating) to marinate my mushrooms. I usually let them soak for at least three hours. Some folks think soaking them overnight makes them more delicious but I find that to be too salty for me.
Sometimes, I might add a drop or two of apple cider vinegar if I’m eating the mushrooms with a Thai salad.