For Lunch 

MIlllet with Onions 

-

Arame Citrus Arugula Salad with a Brown Rice syrup and Mustard Dressing

-

Blanched Collard Greens

-

Steamed Tofu with a Ginger Shoyu Sauce

(watch and learn how to make Tofu here)

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

For Dinner

Brown Rice with Almonds

(watch and learn how to make Brown Rice here)

-

Tofu Stirfry with Onions, Bell Peppers, and Parsley 

-

Leftover blanched Collard Greens and Cauliflower

-

Pressed Napa Cabbage Salad with Carrots and Apple

(watch and learn how to make Pressed Salad here)

-

White navy Bean Soup with Tomato and Onion

The other day was a friend of mine birthday. and I have been wanting a good excuse to make a Tofu Cheesecake!

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Hijiki cooked with Onions

-

Blanched Collard Greens

-

Fried Mushrooms

-

Sautéed Root Vegetables Squash, Yams, Beets,Onions, Cauliflower and Carrots

-

Left Over Pasta

-

Napa Cabbage Pressed Salad with Lemon

(watch and learn how to make Pressed Salad here)

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

For Dessert 

Tofu Cheesecake wit Blueberries and Raspberries 

and a Pecan, Almond Crust

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Sweet Vegetable Lentils with Onions, Squash and Carrots

-

Carrot top Miso Condiment

-

Blanched Veggie Salad with Easter Egg Radishes, Turnip Tops and Bottoms, and Carrots, 

with a Tofu Dressing

-

Nori

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

For Dinner

Long Grain Brown Rice

-

Tempeh Kinpira, with Carrots Burdock and Ginger

(watch and learn how to make Kinpira here)

-

Blanched Kale

-

Pressed Salad 

(watch and learn how to make Pressed Salad here)

with Cabbage,Carrot,Red Onion,and Parsley, 

with a Olive Oil Vinegar Dressing

 For Lunch

Brown Rice with Kamut

(watch and learn how to make Brown Rice here)

-

Sauerkraut 

-

Blanched Cabbage and Collard Greens

-

Tempura nests Carrots ,Burdock and Onions 

(watch and learn how to make Tempura here)

Scallion, Ginger,Shoyu Water Dipping Sauce

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

For Dinner

Fried Leftover Millet

Garnished with Parsley 

-

Colslaw 

with Olive Oil, Salt, and Umeboshi Paste. 

Cabbage, Red Onion, Grated Carrot and Parsley

(watch and learn how to make Pressed Salad here) 

-

Baked Squash

-

Lentil Soup

For Dinner

Brown Rice

(watch and learn how to make Brown Rice here)

-

Tempeh 

Deep Fried then cooked down with Sauerkraut and Shoyu Dashi

-

Pressed Salad with purple Carrots

(watch and learn how to make Pressed Salad here)

-

Blanched Broccoli 

-

Sautéed Broccoli Rab 

-

Miso Soup

(watch and learn how to make Miso Soup here)

No place like Nome! 

I got to go to the Rual Providers Conference in Nome that is a place in north west Alaska with a couple of people in ionia. it is a huge Native Alaskan conference and I was so happy to be able to go.

And of course like usual we had to bring our own food so we could cook! 

so this is what we ate in Nome 

when we first arrived our bags didn't. so we had to use the leftover food we brought onboard.

For Dinner

A Seitan Salad with Sesame Dressing, Green Apples, Lettuce

and Roasted Sunflower Seeds
(watch and learn how to make Seitan here)

~~~~~~

For Lunch

Fried Penne Pasta with Kale and Salt and Pepper

~~~~~~

For Dinner

Brown Rice
(watch and learn how to make Brown Rice)
-
Fried Hijiki with Onions, Carrots, Burdock, Snap Peas
-
Blanched Broccoli
~~~~~~~~~~~~~
For the cooking class we  made
Polenta with Caramelized Onions
-
Garlic Fried Pinto Beans
-
Pressed Salad with Cabbage, Carrots,Cucumber,
(watch and learn how to make Pressed Salad)
-
Blanched Broccoli and Kale
-
French Onion Soup
~~~~~~~~~~~~~~~~~~~~
For Lunch
Udon Salad with Parsley and a Tahini Dressing
-
Stir Fried Veggies Bok-Choy , Corn,and Snap peas,
-
Left over Pressed Salad with added Olives and Cucumbers
-
Left over Polenta then Pan Fried
-
Left over Beans and soup mixed to make a Pinto Bean French Onion Soup
-
Left over Broccoli
-
For Dessert
Apple Crisp
~~~~~~~~~~~~~~~~~~~~~~
For Dinner
Cous-Cous
-
Sweet Vegetable Da
Red lentils cooked with Onion, Squash, Brussels Sprouts
-
Napa Cabbage Salad made with Parsley,Avocado Lemon and Shoyu
-
Sautéed Kale
~~~~~~~~~~~~~~~~~
Brown Rice
-
Blanched Broccoli and Kale
-
Dried Diakon cooked with Dried Tofu
-
Kinpira Carrots and Burdock with Corn
(watch and learn how to make Kinpira)

For Lunch 

Brown Rice 

(watch and learn how to make Brown Rice here)

-

Daikon Pickles

-

Roasted Miso Walnuts

-

Pressed Salad with Cabbage and Cucumber
(watch and learn how to make Pressed Salad here)

-

Sautéed Garden Veggies Napa Cabbage and Daikon Greens

~~~~~~~~~~~
For Snack
Michael made these amazing cucumber roll thingies
with
Avacado, Tempeh, Parsley, and some blanched Garden veggies.
The thing that makes this impressive is the way he cuts the cucumber!
~~~~~~~~~~~~~~~~~~~
For Dinner
Brown Rice
(watch and learn how to make Brown Rice here)
-
Toasted and Ground Sesame Seeds
(watch and learn how to make Gomashio here)
-
Sautéed Cabbage
-
Onion Nishime
(watch and learn how to make Nishime here)
-
Leek Miso Condiment

For Lunch
Brown Rice
(watch and learn how to make Brown Rice here)
-
Onion Shoyu Pickles
-
Blanched Cauliflower and Broccoli with a Tahini Lemon Dressing
-
Tofu Miso Soup garnished with Kale
(watch and learn how to make Miso Soup here)
(watch and learn how to make Tofu here)
~~~~~~~~~~~~~~~~~~~~~~~~
For Dinner
Adzuki Bean Brown Rice
-
Roasted and Ground Sesame Seeds
-
Pressed Salad
(watch and learn how to make Pressed Salad here)
-
Blanched Garden baby Daikon
-
Onion Nishime with a Miso Sauce
(watch and learn how to make Nishime here)
-
Miso Leek Condiment