Monbento Square #24 (Single Tier)

Naturally purple rice (recipe here, from well before my vegan days), sauteed baby bok choy with vegetarian oyster sauce, classic tomatoes and "eggs" (with a mung bean omelet), and Chinese eggplant with garlic sauce from Omnivore's Cookbook (I do note the irony there, but the recipe itself is vegan anyway).

I could have done generic Asian food but this time I really wanted to anchor the flavors somewhere (I don't know if this makes sense outside my own brain, but maybe you understand what I mean?). So I made Chinese food. Chinese food doesn't turn up so much as Japanese or even Korean food in the realm of lunch bloggers, for a variety of reasons.

I don't think my quadrants worked out quite right. But it's fine.

This was the closest I'd gotten to the classic Chinese tomatoes and eggs since I became vegan more than three years ago. The flavors are nice but I should have been a little more generous with the soy sauce and rice vinegar!

Meanwhile, that eggplant was amazing. It is possible it was too much garlic to eat at work, but I didn't care. I really don't make eggplant of any sort enough, let alone the skinny Chinese kind.