For Lunch

Brown Rice with Whole Winter Wheat

(Watch and learn how to make Brown Rice here)

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Coleslaw made with Cabbage, Carrots, Salt, Lemon, and Olive Oil

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Steamed Tofu with a Shoyu Ginger Sauce

garnished Scallions

(Watch and learn how to make Tofu here)

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Cauliflower Purée soup 

Garnished with Parsley 

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For Dinner

Polenta cooked with Corn off the Cob and Onions

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Nishime Carrots and Squash

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Sautéed Mustard Greens

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Fried Black Beans 

 I came home from my Cali/Mexico trip the other day to a beautiful spoon made of maple wood my super talented friend Ivan carved for me!

 Check out more at his website.

His work is amazing guys.

 Thank you Ivan for my beautiful maple spoon. 

For Lunch

Fried Corn

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Blanched Kale

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Chickpea Salad 

For Dinner

Penne with a  Lentil and a Mushroom Sauce

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Blanched Kale

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For Dessert 

Chocolate and Raspberry steamed Cake!

 This trip to California has been a very productive time for me. I have Filmed another Cooking Video!  Eric LeChasseur talented chef and owner of the restaurant Seed in Venice California and I got together to filmed a Making Seitan/deep-fried Zucchini Tacos!!! 

These things were so so so god guys. and so simple to make. I am so excited to share the video with as soon as I can.

I am searching for music to go with the video now so I can edit it. if any of you want to record a song for me please let me know!

 Lunch was a leftovers kind of lunch.

 For Lunch 

Leftover Vegetable Fried Brown Rice

(watch and learn how to make Brown Rice here)

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Reheated Fried Pinto Beans

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Cold Soba Noodles 

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Blanched Kale

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Salad with Red Onion and Lemon Vinegar Olive Oil and Shoyu Dressing

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Steamed Pita Bread

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For Dinner

Tacos!!

Deep Fried Zucchini Tacos 

with fresh Pico de gallo

Cabbage , and a Vegan Ranch Dressing 

Corn Torillas

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Setan Tacos 

(watch and learn how to make Setan here)

with Pico de gallo

Cabbage, and Avocado 

Hello!! do you like the blogs new look!? I have been wanting to redo it for a while and the last couple of days I had a lot of free time to get it done!

I have been cooking on a Nabe burner in a hacienda in Mexico the last couple of days, and to tell you the truth I loved it! just like camping! the only thing is by the time all the food was ready I just ate it all up with out taking pictures! so I am sorry. but I got these pretty pictures of lunch in LA, then Breakfast in Mexico!

For Lunch

Quinoa Salad! 

with Avocado,Tomato, Cucumber,Olives,Sprouts,Lettuce,Sesame Dressing

(watch and learn how to cook Quinoa here)

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Stir-Fry Udon with Tofu, Kinpira Carrots and Onions, and Kale

(watch and Learn how to make Udon here)

(watch and learn how to cook Stir-fry Udon here)

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Boiled Corn on the cob with Umeboshi Paste

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Quick Breakfast in Mexico!

Summer Miso Soup 

with Snap Peas Sprouts Tofu and Wakame 

(watch and learn how to make Tofu here)

(watch and learn how to make Miso Soup here)

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Rolled Oats cooked with a pinch of Salt

topped with mixed Nuts Seeds and Raisins 

I am back in California. it has been a whole year since I have been this warm.

It is really amazing how you crave such different foods in different environments. a couple of days ago I was in Alaska making pot-pie. and today salad and smoothies are what I want!

 Making our way to Mexico today, going to be staying there for four or five days then back to Santa Monica! 

For Lunch 

Reheated leftover Brown Rice

(watch and learn how to make Brown Rice here)

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Gomashio 

(watch and learn how to make Gomashio here)

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Natto 

(watch and learn how to make Natto here)

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Baked Yams and Parsnips 

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Salad 

with Lettuce, Cucumbers, Olives, Tomato, Avocado, Sprouts, Sesame Dressing 

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For Dinner

Mixed Quinoa

(watch and learn how to make Quinoa here) 

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Sautéed Kale with scrambled Tofu 

(watch and learn how to make Tofu here)

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Leftover Salad