For lunch:
Brown rice ball, with umeboshi plum in the middle, sesame seeds on the out side, and a strip of nori.
Kinpera, made of carrots, rutabaga.
Sautéed parsley.
Blanched bok-choy.
Kidney bean soup.



For dinner:
Hato-mugi stew, made of onions, carrots, squash, rutabaga, hato-Mugi barley.
Brown rice.
Vegetables with a tahini white miso sauce.
Pressed salad, nappa cabbage, cucumbers, salt.


For lunch:
Quinoa salad, made of onions massaged in umeboshi paste, carrots, parsley.
Tempeh, pan fried then cooked down in shoyu broth.
Blanched broccoli.
Miso soup with wakame, onions, left over brown rice.



For dinner:
Brown wheat rice.
Arame salad made of, lettuce, carrots, parsley.
Baked squash.



For lunch:
Brown rice.
Nishime, made of, onions, rutabaga, carrots, tempeh.
Blanched bok-choy..
Rutabaga shoyu pickles.
Clear broth soup.


For dinner:
Millet.
Blanched kale.
Kinpera.
Squash soup.


For lunch:
Brown rice with roasted sunflower seeds.
Nishime, onions, squash.
Sautéed parsley.
Rutabaga shoyu pickles.
Miso soup.


For dinner:
Noodles and broth, fresh tofu, blanched broccoli, nori, sese seeds.


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For dinner,
Brown rice.
Fried dulse.
Sweet veggie lentils.
Creamy Broccoli soup.





For lunch Eliza and Thay made,
Millet rice.
Hijiki salad with lettuce and cucumbers, and a miso tahini dressing.
Roasted sunflower seeds.
Shoyu diakon pickles.
Chickpea soup.


For Dinner Thay, Chase, and I made,
Buckwheat with sautéed onions and rutabaga.
Blanched broccoli with a onion squash sauce.
Sautéed parsley with garlic.
Grated daikon.


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It has been a long amazing weekend, with a lot of cooking!!

Phiya and I made lunch.
We made, Hato-Mugi barley stew with sautéed rutabaga, carrots, onions, garlic, ginger, and shoyu.
Left over squash onion nishime.
Blanched purple kale.
Dandelion tempura.


For dinner Eliza and Emma and thay made sushis!!
They made sushis with brown rice, pan fried tofu then cooked down in shoyu broth, carrots, cucumber, ume paste, tahini, napa cabbage.
They made a udon noodle soup.


For lunch Cathy and Emily made,
Sweet brown rice ohagies with Adzuki beans and pecans.
Kinpera made of carrots and cauliflower.
Miso soup.


Some new woofer friends dwight and joe and I made some tan-pops with tofu wasabi sauce!


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Yesterday Phiya and I made lunch for a high school in Homer.
We made whole wheat pasta with seitan , onions, tomatoes, basil, garlic.
Blanched broccoli with a tahini dressing.
pressed salad with napa cabbage, raddishes, celery.


Also dessert. Stew apples and strawberries with roasted pecans and a slice of orange.


Today for lunch we had 50 people coming for lunch.
So we made rice salad with onions, carrots. Celery, roasted walnuts.
black turtle beans with onions and garlic.
Squash nishime with onions and deep fried tofu.


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For lunch
Barley porridge with onions, carrots, squash.
Sautéed broccoli.


For dinner,
Brown rice with gimasio.
Fried arame.
Blanched bok-choy.
Miso soup.


For lunch
Wheat rice.
Kinpera with carrots, burdock, and rutabaga.
Fresh tofu with kale.


For dinner
Squash soup.
Blanch vegetable salad, with broccoli, carrots, and bok-choy.
Saurkrout.
Adzuki bean rice.
Roasted sunflower seeds.


For lunch
Red and white quinoa, with sautéed onions.
Blanched cauliflower.
Squash nishime.
Black bean soup.


For lunch,
Udon noodles and broth.
Onion, carrot, squash tempura.
Fresh tofu.
Blanched vegetables.


For lunch
Buckwheat.
Raw salad with cucumbers,radishes, squash nishime.


For dinner,
Kamut rice.
Sweat vegetable lentils.
Blanched kale, cabbage.
Shoyu pickles.
Miso soup with wakame.


For lunch
Rice porridge with onions,carrots,squash.
Natto with shoyu and mustard, and scallions.
Fried dulse with onions.
Pressed salad.


For dinner,
Split pea soup.
Brown rice mixed with sweet rice.
Squash nishime.
Sautéed broccoli , and kale,
Raddish.
Onion miso.


For lunch,
Chickpea rice.
Hijiki salad with cauliflower, scallions, fresh tofu.
Shoyu pickles.


For dinner,
Sweet veggie millet, with onions and squash.
Press salad with tahni dressing.
Blanched kale.
Shoyu pickles.


For lunch,
Corn stew. With onions, cabbage
, squash.
Sautéed greens.


For dinner,
Brown rice.
Sautéed kale with smashed tofu.
Kinpera with carrots and rutabaga.
Black bean soup.


For lunch,
Hato-mugi porridge, with onions, carrots, squash, corn, scallions, ginger.
Sautéed cabbage.
Shoyu pickles.


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