A bona fide bento blog post, for once!

Here are a couple of bento friendly recipes which I just made. You know I love muffins, but first, here are some neat mini burgers!

Remember the tuna tofu miso burgers I made here, from this recipe? Well, here’s a neat variation:

Thai-inspired salmon tofu burgers

  • one can of salmon
  • half a block of tofu, microwaved for 2 mins
  • some finely chopped onion
  • 2 tsp Thai green curry paste
  • 1 scant “flax egg” (about 1 tbsp flax meal and 2 tbsp water, don’t want it too watery)

Mash it all thoroughly together, adding the flax egg at the end, and make small burgers. They freeze well and make a terrific bento food! If you have some fresh lemongrass, that would make a great addition, finely chopped.

Gluten-free pear strawberry millet muffins

Another spin on the great gluten-free muffin recipe, with some extra fiber.

  • 1/2 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 Tbsp psyllium husks (for extra fiber)
  • about 4 Tbsp whole, uncooked millet (approx., I used whatever I had left)
  • sprinkling of cinnamon
  • half a banana
  • 1/6 cup oil
  • 150 ml plus a little more pear juice
  • 1 tsp apple cider vinegar

Sift the flours and rising agents, add the rest of the dry ingredients and mix well. In a separate bowl or measuring cup, mash the banana and mix well with the remaining wet ingredients (use a blender if you have one, is if you were making an oily smoothie). Spoon batter into muffin tins and top with 3-4 small pieces of strawberry (these were just thawing for 10 minutes, from frozen)

Bake at 400F/200C for 25-30 minutes.


2 responses to “A bona fide bento blog post, for once!

  1. Got a question: if I want to make the tofu burger I will use an egg. Should I also add some flour or just follow your recipe?
    Because I have no idea where to get flax seeds here.

  2. Just omit the “flax egg” (flax seeds and water) and put an egg instead. That should do it.

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