For dinner:

Quinoa rice.

Raw salad with a mustard dressing.

Chickpea soup.


For lunch:
Rice balls, with sesame seeds, pumpkin seeds, shisho powder.

Blanched parsley.

Pan fried tofu then cooked down.

Miso soup.



For lunch:
Brown rice with gomashio.

Pan fried tempeh then cooked down.

Raw salad.

Corn tortilla.


For dinner:
Soft rice.
With sesame seeds.
Sautéed radishes.



For lunch:
Brown rice.

Arame salad with carrots and onions and garden lettuce.

Blanched turnips and blanched nappa cabbage.


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For dinner:
Brown rice , with sunflower seeds.

Sautéed wakame with onions, sesame oil, shoyu.

Sautéed nappa cabbage with sesame oil and shoyu.

Lima bean soup with radishes, carrots, onions, shoyu.




For lunch:
Quinoa fried with onions and carrots and sunflower seeds.

Blanched nappa cabbage and radishes from the garden, with a tahini dressing.

Flaffles With chickpeas, white flower, parsley, onions, salt, then deep fried!

Splitpea soup.


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For Lunch:
Kinpera soup with radishes,carrots,daikon, white miso and red miso.

Brown rice with toasted sesame seeds.

Sweet veggie lentils with onions and seitan. ( no oil)

Blanched garden Chinese nappa cabbage, and turnips!


For dinner:
PiZza!!
With carrot sauce and olives, and bell peppers, mushrooms, I'm not exactly sire how they made it. But it was so yummy! I know it was a yeasted dough.


For lunch:
Brown rice.

Polenta Cooked then baked with turnip greens for fifteen min.

Nituke with radishes and daikon and the greens of the root veggies, abd sesame seeds.

Miso soup.


For dinner:
Brown sweet rice with chestnuts.

Sautéed daikon (root and leaf)

Homemade tahini!

Umeboshi plum.



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For breakfast:
Deep fried mochi with maple syrup shoyu sauce.



For lunch:
Fried rice, with seitan, onion, carrots, broccoli.
Nituke with onions and garden radishes.
Hummus buckwheat patties.
Miso soup.


For dinner:
Barley porridge with garden radishes and daikon, onions, parsley, seitan, chickpeas, sweet brown rice.


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For lunch:
Kashavanish? Buckewheat fried with elbow noodles and onions.
Blanched cabbage.
Grated daikon.
Miso soup.



For dinner:
Barley porridge with onions and carrots.
Sautéed kale with tofu.



For snack peanut butter cookies.
I made 150 cookies!


For lunch:
Three kinds of rice balls, sesame seeds, pumpkin seeds, shisho powder.
Sautéed greens with dandelion greens and corn and cabbage.
Fried Lentils.
Onion shoyu pickles.



For dinner:
Basmati rice.
Nishime with seitan, onions, carrots.
Blanched kale.


For lunch:
Corn rice.
Blanched kale.
Kinpera with carrots and daikon and corn.
Pressed salad.


For dinner:
Sweet veggie millet.
Blanched vegetable salad with kale and daikon and beets.
Fried lima beans with nursed and onions.


For lunch:
Noodles and broth.
Broth: shoyu, shitaki, kombu.
Noodles: udon.
Tempura onions and squash.
Blanched broccoli.


For dinner:
Sweet chestnut and black soybean rice.
Sautéed cabbage.
Roasted sunflower seeds.
Blanched daikon.


For lunch:
Millet.
Blanched daikon with tahini sauce.
Sautéed dandelion greens.
Miso soup.


A cake I made for my daddies birthday!
With a peanut butter frosting.



For dinner:
Walnut rice.
Sautéed hijiki with onions and carrots.
Blanched kale and broccoli.


For lunch:
Pan fried polenta.
Sautéed onion condiment.
Cucumber pickle.
Garlic sautéed broccoli.


For dinner:
Pumpkin seeds rice.
Wakame salad with cucumbers and orange.
Pan fried then cooked down tempeh.
Blanched kale.


For lunch:
Quinoa with a shoyu parsley sauce.
Blanched garden radishes.
Onion carrot nishime.
Miso soup


For dinner:
Basmati rice.
Chana masala (aka spicy chickpeas): chickpeas, onions, garlic, ginger, garham masala, jeera, salt, olive oil, coriander.
Split chickpea dal with onion ,garlic, spices: fenugreek, salt, jeera, olive oil.
Sabji : carrots, cabbage, onion, jeera, garham masala, olive oil, salt.
Chipati bread: pastry flower, water, salt, olive oil.



For lunch:
Sweet veggie millet with onions.
Arame salad with carrots and broccoli, sautéed onions.
Blanched cabbage.
Chickpea soup.


For dinner:
Brown rice.
Sautéed failing greens.
Black soybeans with onions and chestnuts.
Blanched daikon.



For lunch:
Mochi.
Veggie miso soup.
Blanched radishes.


For dinner:
Corn rice.
Fried black beans with garlic.
Blanched daikon and daikon greens with tahini dressing.


For lunch:
Sweet chestnut rice.
Sweet veggie lentils, with onions and carrots.
Blanched mizuna with sesame dressing.


For dinner:
Sweet veggie millet, with onions, squash.
Sautéed arame.
Blanched turnip.
Kidney bean soup, with onions and carrots.


For lunch:
Noodle salad, with roman lettuce,
Broccoli.


For dinner:
Brown rice, gomashio.
Nituke with carrots and cabbage, onions, collard greens.
Miso soup.
Radish pickle.


For dinner:
Brown rice.
Blanched cabbage.
Sautéed parsley.
Deep fried buckwheat nuggets.


For lunch:
Fried rice with seitan, onions, carrots, corn, garlic, ginger.
Garden salad with avocado.


A almond cinnamon cake for Saori's birthday!


For dinner:
Barley porridge with seitan, carrots, onions, chickpeas, rice, pearl barley, corn.
Blanched daikon greens and roots.


For lunch:
Brown rice with gomashio.
Blanched turnips with tahini dressing.
Polenta with parsley.


For dinner:
Brown rice.
Sautéed daikon greens.
Sautéed arame with tahini and carrots and onions.
Shoyu turnip pickles.


For lunch:
Brown rice with gomashio.
Sautéed daikon greens.
Miso soup.


For lunch:
Sautéed daikon greens and roots.
Brown rice with umeboshi pickle.



For dinner:
Brow rice with gomashio.
Blanched daikon greensand roots.
Pressed nappa cabbage salad, with dulse.
Miso soup.


Saori and I made a mochi snack with maple syrup shoyu sauce, wrapped in nori....yummy!


For lunch:
Rice kau bread with hummus.
Sautéed arame with onions.
Blanched veggetable salad, with Easter egg radishes, nappa cabbage (all the greens are from the garden!)
Miso soup.


For dinner:
Brown rice.
Left over clenched veggie salad.
Sautéed daikon greens.
Miso soup.


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