Most of the time I am terrible when it comes to following a recipe to a T. Some how I find a way to change it. But the other day I found this pasta recipe from Angela Liddons book Oh she glows, and I just can't resist a good pasta dish. so I tried it. 

and It was so good! so creamy and rich. Not something for every day. but definitely  a winner.

For Lunch

Quinoa with toasted Almonds

-

Kimchi

-

Blanched Veggie Salad, Cabbage and Kale. 

-

Deep-fried Koogalie-Woogalies (I don't know. it is just a name we made up for them)

made with leftover Brown Rice, Diced Onions,Zucchini, Salt, and Pepper, and a little Millet Flour and Water to keep them together. 

served with some leftover Gravy.

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

For Dinner

Creamy Pasta

made with

Onions, Bell peppers, Garlic, Kale,Basil,Cashews made into a cream,Tomatoes, Tomato Paste,Oregano, Salt, Pepper,

For Lunch

Brown Rice with Kamut 

(watch and learn how to make Brown Rice here)

-

Daikon Collard Greens Salad with a Tofu Umeboshi Dressing

(watch and learn how to make Tofu here)

-

Sautéed Cabbage

-

Fried Wakame 

-

Miso Soup 

(watch and learn how to make Miso Soup here)

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

For Dinner

Polenta with caramelized Onions

-

Blanched Cabbage

-

Sautéed Root Vegetables with Deep Fried Tofu

Squash,Onions,Carrots,Cauliflower  

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

For Dessert

Pears stewed with Brown Rice Syrup and Ginger. with a Pecan crunch on top

For Lunch

Deep Fried Brown Rice Balls with Adzuki Beans

(watch and learn how to make Brown Rice here)

-

Grated Daikon

-

Blanched Vegetables 

Broccoli, Carrot, Kale, Lemon

-

Nishime Root Vegetables 

Squash, Onions

-

Miso Soup

(watch and learn how to make Miso Soup)

~~~~~~~~~~

For Dinner

Whole Grain Corn 

with Roasted Pecans 

-

Sautéed Turnips

-

Hijiki Salad with Tofu dressing 

Lettuce, Cucumbers, Hijiki, Carrots, Cauliflower 

(watch and learn how to make Tofu here)

-

Pickles

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

For Dessert

Strawberry Kantan Pudding

with Roasted Pecans 

When I was in New York City the only homage meal I had was this lovely lunch my brother cooked for me. it is very hard to get your self in the kitchen when you are in the middle of NYC !!

For Lunch

Udon Noodles

(watch and learn how to make Udon Noodles here)

-

Shoyu, Shitaki Broth

-

Garnished with Deep-fried Tofu 

(watch and learn how to make Tofu here)

-

Nori 

For Lunch
Brown Rice
-
Umeboshi Daikon Pickles
-
Blanched Collards
-
Kooglie wooglies
(deep fried leftovers)
made with leftover Rice and Onions and Carrots
-
SplitPea Soup
~~~~~~~~~~
For Dinner
Sweet Veggie Barley Porridge
-
Sautéed Bok-Choy
-
Napa Cabbage Lemon Dill Pressed Salad 

For Lunch

-

Vegetable Fried Rice with Lotus Root

Onions, Parsley, Brussels Sprouts 

-

Blanched Turnips

-

Nori

-

Ginger Shoyu Broth

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

For Dinner

Sweet Vegetable Millet

-

Carrot tops, and Turnip Salad

-

Deep Fried Koogalie-woogalies! (Deep Fried Leftover Grain)

-

Miso Walnuts

-

Leftover ginger Broth with Lotus Root

For Lunch 

Deep Fried Brown Rice Balls with Adzuki Beans

-

Grated Daikon with Shoyu

-

Dill Pickles

-

Blanched Kale and Turnips 

-

Miso Soup

~~~~~~~~~~~

For Dinner

Connor got this new pan that is  made for making Dosas and I think we might have to make a update video on how to make Dosas

For Lunch 

Brown Rice

-

Sauteed Radish Roots and Tops with Tofu 

-

Nori

-

Miso Soup

~~~~~~~~~~

For a Desert I made for my dads Birthday 

Strawberry Cupcake with Almonds and Tofu Cream

~~~~~~~~~~

For Dinner

we were having a celebration and I think a couple of people have really been trying to get this Taco Meal just right

Tacos 

with

Corn Tortillas 

Avocados

Salasa with Tomato, Cilnatro, Salt, Red Onions, Jalapeño Pepper

Jasmine Rice cooked with Turmeric and Tomato Juice

Ice Berg Lettuce 

Sauteed Onions with Bell Peppers and Jalapeño peppers

Chimichangas (Deep Fried bean Burritos) with Fried Kidney Beans 

For Lunch
Sweet Vegetable Millet
-
Wakame cooked with Sauteed Onions
-
Blanched Easter Egg Radishes
(I think they are called they because they are so colorful)
-
White Bean Soup

~~~~~~~~~~

For Dinner
Deep Fried Adzuki Bean Rice Balls
with
Vegetable Kuzu Sauce
garnished with grated Daikon
-
Baked Squash
-
Blanched Kale