For lunch
Califlour soup.
Wheat rice.
Umeboshi radish pickles.
Sautéed bok-choy.



For lunch.
Leftover cauliflower soup.
Black soy bean sweet rice, with sautéed onions.
Sautéed dandelion greens.
Saourkrout.
Pan fried wontons.
Blanched broccoli.



For lunch.
Clear broth soup with mochi.
Brown rice with sweet onions.
Sautéed broccoli.
Pressed salad.
Fried dulse.


For lunch.
Chickpea miso soup.
Brown rice.
Umeboshi mustard pickles.
Nishime squash.
Presses salad with tahini dressing.
Sesame seeds.


For dinner.
French onion soup.
Kinpera with burdock and carrots.
Buckwheat.
Blanched kale.


For lunch.
Brown rice balls, with umeboshi paste.
Roasted sunflower seeds.
Hijiki salad.


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For lunch
Brown rice.
Shoyu pickles.
Sweet Adzuki beans.
Kinpera with lotus root, carrot, burdock.
Blanched bok-choy, and broccoli.


For dinner
Brown rice with gomowakame (oven roasted wakame and roasted sesame seeds ground together)
Blanched bok-choy.
Fried tofu, with corn carrots.
Miso soup.


Gwendolyn made a pear pie for dessert.


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For lunch:
brown rice.
Squash, onion, carrot nishime.
Sautéed napa cabbage.
Miso soup.


For lunch:
Barley rice.
Squash nishime with deep fried tofu.
Pressed salad with tahini sauce.


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For lunch.
Quinoa with tahini sauce.
Sautéed bok-choy with garlic.
Split chickpea soup.


For lunch.
Brown rice.
Kinpera with burdock and carrots.
Cucumber pickles with dill.
Blanched veggie salad with a umeboshi scallion dressing.
Miso soup.


For dinner.
Falafel sandwiches with sprouts cherry tomatoes.
Olives.
Dill pickles.
Hummus.
Pita bread.
Cucumbers.
Green lettuce salad.


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Cooking for 12 is hard.
For dinner:
Salad with raisins and pecans.
Qunoa with tahini.


- brown rice.
Fried sweet lentils.
Blanched veggie salad.
Ginger clear broth soup.


For dinner.
Fried black turtle beans.
Raw salad.
Blanched veggie salad.


For lunch.
Millet.
Sautéed bok-choy.
Pickled raddish.
Tahini scallion miso.


For dinner.
Veggie fried rice.
Blanched bok-choy.
Black bean broth.


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For lunch: sweet veggie millet.
Raw salad with tahini dressing.
Clear broth soup.



For DInner. Brown rice.
Pan fried tempeh the. Cooked down.
Squash, onion, carrot nishime.
Blanched vegetable salad.


For lunch.Noodle salad.


For dinner.
Brown rice.
Kipera with carrot and burdock.
Pressed salad.


For lunch.
Brown rice.
Root vegetables cooked down.
Shoyu pickles.
Sesame seeds.


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For lunch the girls ( Ally, Ann, Emily, Catherine, Emma, Mary, Jane.) made.
Walnut brown rice.
Onion squash Nishime.
Panfried Tempeh.
Umeboshi raddish pickles.
Blanched vegetable salad.


For lunch.
Connor barbara James and I made chickpea rice.
Blanched vegetable salad.
Hijiki with onion carrot.
Cauliflower soup.


For dinner.
Noodle salad.
Blanched broccoli.
Millet.


For lunch.
Sandwich with sourdough bread, fried onions, cucumber, fried tofu, lettuce.
Blanch kale.
Aduzki soup.


For dinner sweet chestnut rice.
Sautéed kale.
Carrot daikon Nishime.
Roasted sunflower seeds.


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