For Lunch was a brunch set out for the media to come a see the lovely Cuchara Club .

so we made all of this delicious show food! 

Mini Tofu/Tempeh/Seitan Sandwiches 

-

Salad -in-a-bite Cucumber Rolls 

with Blanched Carrots, Raw Radish, Tofu Dill apple cider vinegar syrup sauce

-

Mini Adzuki Bean Rice Balls with Wasabe and Umeboshi 

-

Miso Soup

-

Tofu Cheese Cake 

Made with Tofu, Maple Syrup, Kudzu, Agar-Agar, Vanilla, 

and a Almond Crust 

~~~~~~~~~~~~~~~~~

and right after that I assisted in a great Cooking class done by Pilar Benitez 

she made

Millet Porridge with sweet Vegetables

-

Sauteed Kale and Tofu

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Pressed Cabbage with Grated Apple

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Pressed Radish Pickles with Mustard 

~~~~~~~~~~~~~~~~

For Dinner

Seitan Pasta Vegetable Stew

For Dinner

Squash Soup

-

Brown Rice with Adzuki Beans and Caramelized Onions

-

Pressed Salad

-

Sautéed Kale with Tofu

For Lunch

Brown Rice Noodles 

cooked with Onions, Garlic,Broccoli, Shoyu and Sesame Oil all in one pot  

-

Salad with Tomatoes and a white Miso Dressing with Tahini Lemon and a little Brown Rice Syrup 

-

Sweet Vegetable Broth with Wakame.

~~~~~~~~~~~~~~~~~

For Dinner

a couple of friends wanted to learn how to make Sushi, So we had a Sushi making party! (I don't make very pretty Sushi, but they taste delicious!) 

White Rice Sushi with Cucumber,Avocado,Fried Tofu, Tahini and Umeboshi Paste

-

Wakame Salad with Cucumbers 

and a Vinegar Mirin Dressing

-

And all the leftovers from the sushi's, Cucumber, Avocado, made into a salad with Tomato and Pumpkin Seeds,

 For the last two days Phiya and I have been in Barcelona, Phiya has been giving Macrobiotic lectures and I have been Cooking with one of my favorite people to cook with Eduard Sarrà Sagalés for the event at the Cuchara Club

For the First meal (which was Dinner)

Squash Soup

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Vegetable Stirfry with Onions, Carrots, Zucchini, Squash, Fennel, Broccoli

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Brown Rice with Chives and Pumpkin Seeds

-

Arame with Gomashio and Lemon Zest

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For Lunch the next Day 

Couscous with Peanuts and Raisins

-

Kinpira style Carrots and Leeks Sautéed with Gomashio 

-

Sauteed Kale and Cabbage and Tofu 

-

Miso Soup 

 For Lunch 

Pasta fried with Onions, Carrots, Peppers

-

Blanched Radishes and Bok-Choy

~~~~~~~~~~~~~

For Dinner

Sweet vegetable Millet with Onions,Squash

-

Fried Black Beans

-

Salad with Tahini Dressing 

For Lunch we stopped by a Macrobiotic restaurant in Amsterdam, called Deshima .

Wonderful place, delicious food! 

For Lunch 

Brown Rice with Shisho leaves

-

Sesame Gomashio 

-

Lentils with Deep Fried Tofu cubes

-

Pressed Salad

-

Tempura Cauliflower 

-

Blanched Cabbage with a Dressing

-

Rice Croquettes made with Tofu, and a Wasabi Sauce

~~~~~~~~~~~~~~~~

For Dinner

Bulgar Wheat

-

Roasted Sunflower Seeds

-

Baked Parsnips

-

Fried Lentils

-

Blanched Broccoli

-

and a Carrot, Parnsip Onion Spread

For the Last day of the macro event here in Belgium they asked me to cook a dinner for the remaining staff and visitors. and so I decided to go with a old favorite of mine Upsude down Polenta!! 

For Breakfast 

Soft Millet

-

Cooked pears and Raisins

-

Sesame Seeds

-

Blanched Cabbage and Fennel 

-

Bread and Peanut butter and Apple Butter

-

Miso Soup

~~~~~~~~~~~~~~

For Lunch

Fried Udon

-

Seitan with Kudzu Sauce

-

Blanched Cabbage

-

Leftover Pressed Salad

-

Miso Tofu Scramble 

-

Nori Condiment

-

White Bean Soup

~~~~~~~~~~~~~

For Dinner

Polenta with Squash

-

Hijiki Cabbage Tofu Salad 

-

Ginger Shoyu Broth

 2nd day at this wonderful conference for macrobiotic dutch speaking people near the town of Hilversum in Belgium. meeting some wonderful people! 

For Breakfast 

Oat Porridge 

-

Cooked fruit compote 

-

Blanched Broccoli

-

Bread and Peanut Butter

-

Miso Soup

~~~~~~~~~~~~~~~

For Lunch

Quinoa Salad

-

Deep Fried Natto Nuggets 

-

Blanched Parsley with Sesame Seeds

-

Adzuki Beans with Squash

-

Pickles

-

Beets cooked with Tahini Sauce

-

Sautéed Tofu with Brussels Sprouts and Kudzu Sauce 

~~~~~~~~~~

For Dinner

Brown Rice 

-

Gomashio

-

Tempeh Sautéed with Sauerkraut 

-

Leftover beets from Lunch

-

Pressed Salad

-

Fried Udon Noodles

-

Hijiki Sautéed with Carrots and Onions 

-

Blanched Broccoli 

~~~~~~

For Dessert 

Stewed Apples with a sweet Chestnut Cream 

2nd day in Belgium and we made our way to the Macrobiotic Conference, and introduced our selfs to everybody. and I found out that I am in the program giving a talk tomorrow...Surprise! we will see how that turns out.

For Lunch I got up and made a early lunch because we had to make the long drive to the place were the conference is.

For Lunch 

White Rice

-

Kinpira with Carrots, Burdock, Tofu, Ginger

-

Blanched Broccoli with a Scallion Umeboshi Dressing

-

Leftover Shoyu Shitaki Broth 

~~~~~~~

For Dinner

Brown Rice

-

Gomahsio

-

Blanched Kale with a Sesame Sauce

-

Pressed Salad

-

Lentil Soup