For Lunch 

Brown Rice with Roasted Nuts

(watch and learn how to make Brown Rice here)

-

Sautéed Root vegetables with Shitaki and Tempeh 

Onions, Squash, Beets, Carrots.

-

Blanched Vegetable Salad with a Olive Oil dressing

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

For Dinner

Vegetable Stew with Tofu and Pasta

Onions, Carrots,Celery, Kombu, Parsley, Squash, Garlic, Cabbage, Ginger 

(watch and learn how to make Tofu here)

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

With ground Almonds

-

Onion Shoyu Pickles 

-

Fried Chickpeas with Onions and Garlic

garnished with Cilantro 

-

Pan Fried Tofu cooked down in a Shoyu Wakame Broth 

(watch and learn how to make Tofu here)

-

Blanched Bok-choy and Collard Greens

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

For Dinner I helped my dad make one of his favorite ways to have fish. a good thing to perk him up after a long day of medical tests
For Dinner

A Salmon Miso Stew

with 

Onions, Carrots,Squash,Cabbage,Ginger, Broccoli,

Penne Pasta, and Salmon. seasoned with Miso

garnished with Scallions. 

-

Peta Bread 

For Lunch 

Brown Rice

(watch and learn how to make Brown Rice here)

-

Miso Walnuts

(walnuts roasted in the oven with miso poured over and mixed though in the last ten minutes of being done)

-

Fried Wakame

-

Blanched Daikon roots and tops

-

Split pea soup 

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

For Dinner

Setain Stew

with 

Chickpeas

Pinto Beans

Whole Wheat Pasta

Onions

Carrots

Seitan

(watch and learn how make Seitan here)

Baby Collard Greens

garnished with Corn Tortillas 

and Ginger

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

For Dessert

Blueberry Pear Tart

 For Lunch 

Brown Rice
(Watch and Learn how to make Brown Rice Here)

-

Tempeh cooked down in a Shoyu broth with Sauerkraut
-
Blanched Veggie Salad
with Broccoli Cauliflower Carrot and a Umoboshi Scallion Dressing
-
Kinpira Miso Soup
(watch and learn how to make Kinpira here)
(watch and learn how to make Miso Soup here)
~~~~~~~~~~~~~~~~~~
Vegetable Bean Stew with whole wheat Pasta
Onions, Carrots, Squash, Broccoli, Corn, Kidney Beans 

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

-

Pressed Cabbage with Grated Apple

-

Pressed Radish Pickles with Mustard 

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

For Dinner

Seitan Pasta Vegetable Stew

For Lunch 

Brown Rice

-

Sake Bran Pickles Carrots and Daikon

-

Nishime Carrots, Cabbage,Squash

-

Sweet Adzuki Beans

-

Sauteed Kale and Daikon Greens

-

Miso Soup

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

For Dinner

Noodle Vegetable Stew 

For Lunch

Brown Rice

-

Roasted Sesame Seeds

-

Sake Pickles 

-

Kinpira

made with Carrot,Burdock,Lotus Root, Tempeh 

-

Blanched Kale and Daikon with a Umeboshi Scallion Dressing 

-

Nori

~~~~~~~~~~~

For Dinner

Chickpea Soba Tofu Stew with Carrot, Lotus Root, Daikon, Onion.

-

Millet cooked with Yams

-

Steamed Broccoli and Chard

 For Lunch

Brown Rice 

-

Gomashio 

-

Sautéed Carrots and Parsnips

-

Blanched Kale

-

Adzuki Bean Soup

~~~~~~~~~

For Dinner

Seitan Stew with Noodles and Vegetables