The world of Tzu Chi July-August 2022 (Vol.142)

TZU CHI 142 25 More than expected, better than imagined Bento of Love (BOL) was also launched in numerous other locations, including Temerloh and Kuantan, Pahang, as well as Kuching, Sarawak. I n order to attract non-vegetarians to try vegetarian food, the BOL promotion volunteers in Temerloh, Pahang, had many rounds of discussions with the restaurant chefs; and with support from the restaurant owners, they rolled out a diverse menu, which included Korean bibimbap, Beijing Zajiang (fried sauce) noodles and Teochew braised dishes to name a few. Liew Kuk Moi, a restaurant owner involved, said, “I have always wanted to serve healthy food. So, I readily agreed when the volunteers approached me.” Thanks to the BOL, Kuk Moi also vowed to go vegetarian for 100 days. Two participants who were full of praises for the delicious bento were Dr. Raven and his wife. The health-conscious couple learned about the BOL through their child’s nanny. Both of them lost weight and concurred, “The bento meals served contained less salt and oil, and were very healthy. It felt less burden on the body.” They expressed their interest to sign up for the upcoming rounds and committed to two to three vegetarian meals weekly. Likewise, the second round of BOL in Kuching served a wide variety of dishes from different countries, successfully subverting the non-vegetarians’ impression of a vegetarian diet. The participants were pleasantly surprised on the last day, to receive a Japanese bento set creatively wrapped in a wrapping cloth together with a small card, which conveyed the message of protecting the Earth and loving animals through vegetarianism. Some indigenous people and Malay participants were amazed when they tasted monkey head mushrooms for the first time. They found it delicious and had a texture similar to chicken. Hence, they searched the Internet for recipes and learnt to use the mushrooms in their cooking. They even used it as a substitute for chicken and prepared vegetarian meals for their relatives and friends during Harvest Festival. Their bold attempt proved that it is not difficult to go vegetarian. When the first round of the BOL was launched, volunteer Chai Chin Chin hesitated in spreading the invitation to her colleagues, for fear that they would dislike plant-based food. Only three of her colleagues participated. Her confidence was boosted when other colleagues showed interest upon learning about the programme and this had resulted in 18 people signing up for the subsequent two rounds. In fact, they enjoyed the food and thanked Chin Chin for the opportunity to taste the healthy, diverse and tasty food. In Kuantan, volunteers formed a team and set up a private kitchen to prepare the bento meals. From washing, cutting, cooking, seasoning to plating, they handled each step thoughtfully. While washing corn, volunteer Hong Soo Wah had this realization: “Removing corn silk is like eliminating our afflictions and worries. It is only when we let go of our afflictions and worries that we can live in peace.” With the volunteers’ efforts and support from the public, a total of 50,650 plant-based bento meals were served in the past two rounds. Plant-based Bento – Seasoned With Love