Cooking with one pot can be very fun and adventurous or very stressing and uninspiring.. depending on how you feel I guess.

On my adventures around the south west of America.. we have been hopping from place to place and some of the places don't even have kitchens. so we have bought a portable Nabe burner and one pot and have been caring around a little kitchen and some times cooking a four course meal with our one pot. I have been having a lot of fun with it!

For Lunch 

White Jasmine Rice

-

Stir-Fry with Bok-Choy, Kale, Carrots, Tofu. and Kudzu to thicken it up.

-

Romain Lettuce Salad with a Sesame Vinegar Dressing

~~~~~~~~

For Dinner

Leftover Millet Porridge with added Onions, Carrots, and Sweet Corn

-

Leftover Salad

Some how when you are alone you seem to cook very different then when you cook for other people..

I tend to cook more Noodles and Pasta, because it is easy and quick. I have been eating Noodle Salad, Noodle Stews, Fried Noodles...it is getting crazy.

But eating all those noodles I finished editing another cooking video yay!! 

here is the new video on how to make Tofu

For Lunch

one pot Soba Noodle Stew with

Carrots, Wakame, Onions, Shoyu, Toasted Sesame Oil.

~~~~~~~~~~~~~

For Dinner

Millet with Sweet Onions

-

Sauteed Bok-Choy, Broccoli, and Tofu

For Lunch 

Brown Rice 

-

Natto with Mustard and Scallions and Shoyu

-

Carrots and Carrot Tops with Sesame Seeds 

this is one of my favorite dishes, but it is so hard to find carrots with the tops that aren't all overgrown

(unless you grow the your own)

-

Sauteed Daikon Greens with Burdock 

~~~~~~~~

For Snack 

Fresh Blueberries and Strawberries

~~~~~~~~~~

For Dinner

we ate out at a Macrobiotic restaurant in LA called Seed

and had the Seitan Ramen!

I am staying with some friends in Santa Monica now. Eric and Sanae who run the Macrobiotic restaurant Seed Kitchen.

I don't mess around with Spices that much at all, but I felt experimental yesterday and gave it a try for Lunch. it came out pretty well I think. yay for me.

For Lunch 

White Rice

-

simple Lentil Dal

 with Onions and carrots, Cumin, Pepper, Tumeric  Salt

-

Cauliflower Potato Sambar thingy 

with Broccoli Rab, Cumin, Tumeric, Mustard Seeds, Pepper, Garlic,Salt,

-

Blanched Vegetable Salad, Napa Cabbage, Radishes, Collard Greens

~~~~~~~~~~

For Dinner

Udon Noodles and Broth

with

Panfried Tofu

Radish Pressed Salad with Mustard

Blanched Bok-Choy

Nori

Scallions

Sesame Seeds

For Lunch

Avocado Brown Rice Sushi

-

Cucumber Salad with a Carrot Ginger Dressing

-

Sauteed Caulifower and Kale

-

Miso Soup with Onions and Yams

~~~~~~~~~

For Dinner

Polenta

-

Blanched Bok-Choy, and Turnips,Cauliflower

-

Potato Salad with Cucumbers, and a Lemon Dill Dressing

-

Fried Seitan with Onions and Mustard 

-

French Lentil Soup

 For Lunch

Sweet Millet cooked with Squash 

with 

Caramelized Onions on top

-

Kinpira with Carrot,Burdock,Lotus Root

-

Pan Fried Tofu then Cooked down in Shoyu, Mirin, Shitaki 

-

Blanched Kale and Daikon with a Scallion Umeboshi Dressing 

~~~~~~~~~~

For Dinner

Leftover Millet Kinpira Porridge 

-

Sauteed Dandelion Greens with Tofu

-

Pasta Salad with Tomato,Cucumber,Lettuce,Tahini Dressing

 For Lunch

Brown Rice with Jasmine Rice

-

Roasted Yams, Beets, Turnips

-

Dandelion Greens Sauteed with Tofu

-

Lettuce, Avocado, Tomato, Cucumber Salad

with Sesame, Mustard Vinegrette

~~~~~~~~~~~~~~~~

For Dinner

Leftover Root Vegetable Medley Soup with Lima Beans 

-

Brown Rice

-

Sake Lees Daikon Pickles

-

HIjiki with Carrots, Onions and Lotus Root

-

Fried Tempeh Steak with Kombu and Shiitake

-

Salad with Lettuce, Tomatos, Cucumber and Avocados

For Lunch 

 Millet cooked with Tomatoes,Onions,Carrots

-

Blanched Kale with Tofu

-

Diakon Nishime with Lotus root and Shitaki Mushrooms

-

Deep Fried (leftovers) Koogali-woogalies (thats the name ionia gave them ok)

with a Shoyu Ginger Kudzu Sauce 

-

White Miso Soup with Onions,Daikon and Daikon Greens. Garnished with Scallions

~~~~~~~~~~~

Adzuki Bean Soup with leftover Soba, Onions,Daikon

-

Pan Fried Mochi 

-

White Jasmine Rice

with 

roasted Almonds 

-

Blanched Vegetable Salad with Napa Cabbage and Parsley 

-

Corn Silk Tea