After watching Venu Sanz (check out her amaizing website here) live instafeed where she was making vegetarian paella with Brown Rice it gave me enough courage to try to make it on my own! 

I know Paella is one of those dishes that is  so special to so many that there is a lot of opinion on the right and wrong way of making it. But I really wanted to give it a shot. and make it delicous for me. (cause I was going to be eating it)

I started of with a very wide pan. I do not own a paella pan, but I was told it is fine if you use what you have. I started sautéeing my diced Oninos with Garlic and Salt. 

Then I added a pinch of Tumeric powder for the Color. and the rest of my vegetables. Carrots, Rutugbaga, Cellery, and Parsley. Sautéed untill all the vegetables were wilted. Added my Half cooked Brown Rice. Safron,leftover Fried Tempeh, and enough water to just cover the Rice and added a little more Salt and Pepper. 

I let it all simmer untill the Rice was done. 

I think it came out pretty damn delicous. I definetly want to practice more and play aorund with it. but I enjoy making grain this way for sure!

Have you ever Paella? how do you do it?

Thank you to Venu for showing me how this can be made!

For Lunch

Paella with Vegetables and Tempeh 

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Baked Potato with Olive, Salt and Pepper.

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Blanched Veggie Salad 

Kale, Napa Cabbage, Radishes

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For Dinner

Millet with Sweet Corn

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Pinto Beans

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Blanched Vegetable Salad with a Pumkpin Seed Dressing

Cabbage, Carrots

I have been enjoying making a full fresh meal for lunch and kind of winging it with the rest of the poeple in the house  with leftovers for dinnr. does anybody else do this? Sometimes not haveing the pressure of cooking a whole meal from scratch you can focus on making new thing. My brother made dinner yesterday using leftover lunch and adding to it these amaizing little Pinto Bean Balls with marinara sauce!  

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

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Pan fried Tempeh

(watch and learn how to make Tempeh here)

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top with Coleslaw made of

 Cabbage, Apple, Parsley, Carrot and Salt, Olive oil, and Lemon

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Sautéed Broccoli and Radishes 

some leftover blanched Carrots

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Sweet Potato Fries

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For Dinner

Leftover Rice and Veggies from Lunch

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Added some arugula and a fresh Vegenase, Mustard dressing to the salad. 

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Pinto Bean Balls with Marinara Sauce

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

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Toasted Almonds 

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Kimchi

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Steamed Broccoli

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Baked Chickpea Beet Patties with Cucumber Dill Tofu Sauce

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For Dinner

Quinoa Salad with Radishes marinated in Umeboshi Paste and Mustard, Cucumbers, Lettuce, Cherry Tomatos, Parsley, and a Lemon, Salt, Olive Oil, Rice Syrup Dressing.

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Boiled Corn

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Sautéed Arame with Tempeh, Onions, and Tahini 

For Lunch

Walnut Rice

(watch and learn how to make Brown Rice)

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Sauteed Radish

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Pan Fried Tofu with Caramelized Onions

(watch and learn how to make Tofu here)

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Miso Soup

(watch and learn how to make Miso Soup here)

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For Dinner

Fried Grain Corn 

with Onions, and Cilantro 

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Hijiki Salad with 

Lettuce, Broccoli, Scrambled Tofu

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Red Lentil Soup

For the very first time I have a feature in a magazine! 

The Fresh View Magazine 

I wrote about Natto  (because I love Natto) and included a recipe on how to make it!

the entire magazine is just really great stuff and I would love for you guys to check it out 

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

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Natto prepared with Mustard, Radish Greens, and Shoyu

(watch and learn how to make Natto here)

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Sautéed Napa Cabbage 

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Sweet Vegetable Pearl Barley Porridge

with Onions, purple Carrots, Napa Cabbage, Chickpeas, 

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Blanched Radish 

 For Lunch 

Pasta fried with Onions, Carrots, Peppers

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Blanched Radishes and Bok-Choy

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For Dinner

Sweet vegetable Millet with Onions,Squash

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Fried Black Beans

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Salad with Tahini Dressing 

For Lunch 

Grain Corn

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Sauteed Radishes 

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Fried Kidney Beans with Onions and Garlic

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Cabbage Pickles 

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For Dinner

Brown Rice

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Miso Natto

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Baked Squash

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Blanched Radishes 

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French Onion Soup

For Lunch 

Brown Rice

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Gomashio

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Blanched Daikon Greens

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Kinpira 

made with Carrots and Turnips and Ginger

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Kidney Bean Soup

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For Dinner

Soft Brown Rice

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Roasted and Ground Sesame Seeds

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Shoyu on top

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Miso Scallions

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Sauteed Radishes with mashed Tofu