We make our own Tahini so when we make it it is hard not to use it up in one day!!
For Lunch
Quinoa cooked with Sauteed Onions
-
Pressure Cooked Pinto Beans with Shoyu
-
Raw Salad with some Blanched Diakon and Carrots and a Tahini Dressing
~~~~~
For Dinner
Sweet Vegetable Millet with a Tahini Sauce
-
Sauteed Daikon Tops and Bottoms
For Dinner
Pizza!
one pizza topping had
Squash, Onions, Basil and Green Olives
-
the other had
Tomato sauce, Mushrooms , Zucchini,onions,
-
we also had Raw Salad with cucumbers, and carots
~~~~~
For Lunch the next day we wanted try encourage chewing so
-
Blanched Garden Napa Cabbage
-
Tempeh Cooked down in a shoyu dashi
-
Miso Soup
-
Pickles
~~~~
For Dinner
Brown Rice
-
Gomashio
-
Nituke Vegetables with Onions, Squash and Radishes
-
Vegetable Broth
-
Leftover Blanched Napa
Every month or so we have to deep clean
our community Kitchen...and it is a lot of work! so we bribe our self's
with a little treat! this time it was Apple Pie! everyone here makes apple pie a little different, that is one of the pleasures of living in a community!
For Lunch
Noodles and Broth
Udon Noodles
-
Blanched Daikon Greens
-
Shoyu Kombu Dashi
-
Nori
-
Sesame Seeds
~~~~
For Dinner
Brown Rice
-
Hato-Mugi with Sweet Vegetables
-
Blanched Napa and Daikon
-
Chunky Kinpira
~~~~
Dessert
Apple Pie



























