For Lunch

Chickpea Brown Rice

Sautéed Bok-Choy

Nishime Squash

Rice Kayu Bread with Pumpkin seed butter

Pickles

For lunch
Brown rice with wheat

Sautéed leeks with dulse

Baked parsnips

Roasted almonds

Onion shoyu pickle

For dinner

Brown rice with black sesame seeds.

Sautéed cabbage with carrots

Blanched daikon with umeboshi paste

Miso soup with onions and tofu

Were eating a little differently
We're all chewing this little ball of rice (four bites, each bite chewed 200 times)
And then eating the rest of the meal

For lunch
Polenta baked with collards.

Deep fried leftover bits mixed with buckwheat flour and fresh vegetables
(we call then coogaly woogalies)

Natuke vegetables

Onion shoyu pickles.

Dessert
Apple pie with almond cream and fresh strawberries and blueberries

For lunch
Brown rice with gomashio

Sautéed squash with onions and parsnips and olive oil, salt.

Blanched vegetable salad

Miso soup

For dinner
We did a thanksgivinging kinda meal,
We made a salad bar with EVERYTHING!
From olives to chips and noodles and guacamole......... There was so much I really don't remember it all I am sorry..
There were bread sticks....!!

For lunch

Soft buckwheat with sautéed onions

Blanched vegetable salad

Onion shoyu pickles

Miso soup

For lunch!
Brown rice with shoyu daikon pickles

Sautéed broccoli

Baked squash

Rice bread with a pumpkin seed sauce

For dinner
Pasta
You oven roast the carrots with olive and salt,
Sautéed onions cut thin, with olive oil, oregano, basil, pepper, salt.
When carrots are soft, blend, then to pot of sautéed onions.
Season with salt and umeboshi paste.
Cover pasta!

Salad
Romain lettuce.
Cucumbers
Vinegar, scallion dressing

Tofu
Deep fry tofu
Then cook down with a shoyu stock broth.

For dinner

Noodles and
Shoyu shiitake broth

For lunch

Brown rice with gomashio

Blanched broccoli

Sautéed hijiki with onions and fu!

Miso soup

For dinner

Chickpea brown rice

Roasted almonds

Pressed nappa cabbage salad, with a vinegar dressing

Splitpea soup with bread croutons

For dinner

Brown rice with gomashio

Umeboshi onion pickle

Blanched daikon root

Fried black beans.

Miso soup

For lunch
Rice balls

Sautéed root vegetables with onions and squash!

Blanched collards.

Chickpea soup

For lunch

Barley rice.

Hijiki Kinpera with carrots, burdock, lotus root, corn.

Sautéed hard cabbage.

Kimchi.

Adzuki bean soup.

Deep fried millet buckwheat thingies!

For dinner

Rice
Toasted sunflower seeds.
Shoyu onion pickles.
Sautéed kale.
Pinto bean soup with sweet vegetables.

For lunch
Buckwheat with sautéed onions

Baked root vegetables, parsnips l, carrots.

Left over sweet rice ohagis.

Homemade udon noodle soup.

For dinner

Sweet brown rice ohagies (sticky rice balls with nuts on the outside)
With roasted almonds.

Blanched vegetable salad
With cabbage, carrots. And vinegar.

Squash soup.

I always thought poor-ridge was a poor persons food.
But now I realize nothing else really makes me feel so satisfied and rich!

For lunch

Barley porridge
With onions, carrots, burdock.

Pressed salad
With a tahini lemon and grated apple dressing

Blanched daikon.

For lunch

Brown rice with
Roasted sunflower seeds.

Sautéed parsley.

Baked sweet vegetables, onions, squash, parsnips.

Miso soup.

For dinner

Tan-pops (deep fried setan on a stick, so so yummy!!)

Bugler with sautéed onions and carrots until rich and sweet.

Sautéed cabbage.

Blanched daikon

Ohsawa Bread with raisins and crabapple jam!

For lunch

Hato-mugi brown rice.

Blanched chunky cabbage.

Pan fried tempeh then cooked down in a shoyu broth with seaweed.

Split pea soup.

For lunch

Brown rice

Blanched broccoli with dressing

Squash onion Nishime with deep fried tofu.

For dinner

Brown rice

Onion tofu umeboshi pickles

Roasted sesame seed butter

Nituke with onions, bokchoy, carrots, squash.

Kidney bean soup with ginger and onions.

For lunch

Buckwheat

Bleached bokchoy

Monk soup with chunky carrots, onions, and shitaki

Fried dulse

For dinner

Sweet veg millet with squash and onions

Fried black beans with garlic

Sautéed bokchoy

For lunch

Brown rice with sunflower seeds

Blanched cabbage

Kinpera with burdock and carrots and ginger and sesame seeds.

Millet fries with a sautéed onion carrot sauce.

For dinner

Polenta with shitaki gravy.

Garbanzo bean soup with onions and garlic.

Squash carrot onion Nishime

Pressed salad with a tahini dressing

For dessert for full moon
Apple pie with almond cream
And strawberries and blueberries

For dinner

Winter wheat rice.

Sautéed parsley.

Squash onion Nishime.

Red lentil soup with onions and oregano and bay leaf.

For dinner

Rice Kayu bread

Sautéed bokchoy

Chickpea onion soup with spices!

For dinner
Brown rice
With Kimchi.

Millet fries with kudzu carrot sauce.

Fries Lima beans with mustard.

Blanched bokchoy.

Squash soup.

For lunch

Pumpkin seed rice
With pickled umeboshi plum.

Blanched cabbage salad

Saourkrout

Baked parsnips.

Chickpea soup with sweet vegetables, onions, carrots, squash, burdock.

For dinner

Qinoa

Steamed rice kau bread
With sesame spread.

Sautéed cabbage.

Daikon, carrot, squash Nishime.

For lunch

Udon noodles and broth.
With ginger, onions, and sautéed kale!

For lunch
Brown rice

Hijiki sautéed with carrots

Vegetable salad with cabbage, kale, and daikon.

Lentil soup

For dinner.

Brown rice.

Miso roasted walnuts.

Fried Lima beans.

Blanched kale.

For dinner we had

Mochi, pan fried.

Miso soup.

Blanched kale.

For lunch

Sweet veggie millet.

Squash Pie.

Blanched collards.

Adzuki bean shoyu soup.

Squash Pie.