For Lunch

Tabouli

Bulgar,Tomatos,Parsley,Onions,Mint,Lemon Juice,Olive Oil,Salt,

-

Fried Black Beans

Onions, Garlic, Salt

-

Clear Broth Soup with Soba

Shitaki,Scallions

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For Dinner

Pasta with Onions,Cauliflower,Bell Peppers,Tomato Paste,Seitan

(watch and learn how to make Seitan here)

-

Blanched Bok-Choy

For Lunch 

Bulgar  with Caramelized Onions and Raisins 

-

Squash Pie

-

Tempeh Pan fried then cooked down 

-

Build Beets

-

Broccoli with a Dressing

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For Dinner

Brown Rice with Tahini

(watch and learn how to make Brown Rice here)

-

Onion Shoyu Pickles

-

Boiled Napa Cabbage Salad with Dulse

-

Fried Seitan with Leeks, Mushrooms,and Celery

(watch and learn how to make Seitan here)

 For Lunch

Bulgar with Onions

-

Sautéed Root Vegetables 

Carrots, Parsnips, Turnips, Beets, 

-

Blanched Kale

-

Barley Soup

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For Snack 

Sourdough Rasin Walnut Muffins 

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For Dinner

Fried Whole Wheat Pasta 

with Tofu,Mushrooms, Garlic, Parsley, Basil

(watch and learn how to make Tofu here)

-

Salad 

Lettuce, Tomato, Avocado, Olives, Cucumber, Red Onion, 

Lemon Vinaigrette  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

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For Dinner

Bulgar Wheat

-

Roasted Sunflower Seeds

-

Baked Parsnips

-

Fried Lentils

-

Blanched Broccoli

-

and a Carrot, Parnsip Onion Spread

For Breakfast

Chestnut Amasake Congee 

-

Light Summer Style Miso Soup

-

Blanched Kale

-

Bread and Peanut Butter, Raspberry Jam

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For Lunch

Bulgar Salad 

-

Fried Chickpeas 

-

Boiled Daikon 

-

Blanched Kale with Watercress Dressing

-

Carrot Pickles

-

Fruit Salad 

-

Leftover Vegan Egg Rolls

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For Dinner 

Futo Maki (Aka Big Sushi) with Tofu/Fu

-

Clear Broth Soup

-

Stir Fry with Bok-Choy, Carrots, Leeks

-

Broccoli with raw Almonds 

-

Umeboshi Ginger Pickles ,

For Lunch

Brown Rice

-

Blanched Turnip Roots

-

Nishime Carrots

-

White Navy Beans with Onions and Mustard

-

Sauteed Turnips Greens

-

Miso Natto 

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For Dinner

Bulgar Salad with pickled  Radishes and Cucumbers

-

Sauteed Radishes

-

Blended Kidney Beans Fired with Corn 

For Lunch

Bulgar 

-

Umeboshi Radish Pickle

-

Red Lentil Corn Dal 

-

Sauteed Turnips

-

Sauteed Cabbage 

-

Cucumber Salad Garnished with Sesame Seeds

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For Dinner

Medium Grain Brown Rice

-

Blanched Vegetable Salad with Turnips and Napa Cabbage

with a Lemon Dressing

-

Split Pea Soup

For Lunch 

Brown Rice

-

Cucumber Pickles 

-

Blanched Radishes roots and tops

-

Kinpira 

-

Natto 

-

Cauliflower Soup with Sweet Corn

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For Dinner 

Bulgar with Onions

-

Pressed Salad with Cucumber

-

Baked Root Vegetables summer Squash, Beets, Carrots

-

Koogali-Woogalies (thats just what we call them here in Ionia)

Deep Fried leftovers

(Brown Rice, Natto, Onions, Shoyu, Millet flower, and Water)

 Nugget

with Mustard 

Oh man every so often somebody makes a treat for everybody in the community here and it reminds me how much I love........COOKIES! 

Ally and Lori made Ally's famous Oatmeal Walnut Cookies the other day. when ever there are cookies I feel like a little girl with how much I love a good Cookie. One day I need her to dish out the recipe!

For Lunch

Tabuli Salad 

made with

Bugar, Carrot, Parsley, Onion, Vinegar, umeboshi paste, 

 -

Deep Fried Leftover Nuggets 

we have named them Koogali-woogalies 

-

Nishime, made with Squash, Daikon,Onions,

-

Red Lentil Miso Soup 

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For Snack

Oatmeal Walnut Cookies with Raisins

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For Lunch

Brown Rice

-

Tempeh Pan Fried then Cooked down in Shoyu Dashi

-

Blanched Daikon Vegetables 

-

Miso Soup

-

Roasted and Ground Sesame Seeds

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For Dinner

For Dinner

Bulgar

-

Baked Parsnips and Onions

-

Blanched Cabbage,Carrots, Kale

-

Natto

-

Kinpira Soup