For Lunch 

Pesto Angel Hair Pasta

Pesto made with Basil, Walnuts, Salt, Garlic , and Olive Oil.

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Blanched Bok-Choy and Carrots 

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Cucumber Dulse Salad with a Brown Rice Vinegar Dressing 

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For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

with Pickles Shiso Leaf

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Steamed Bok-Choy and Squash 

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Pan Fried Tofu with Onions

(watch and learn how to make Tofu here)

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Sautéed Mushrooms

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Miso Soup

(watch and learn how to make Miso Soup here)

For Lunch

Hummus! 

made with Chickpeas, Lemon, Salt, Olive Oil,and Garlic 

garnished with chili pepper, olive oil, and Cilantro 

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Steamed Peta Bread

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Brown Rice

(watch and learn how to make Brown Rice here)

with Ground Almonds

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Salad with Creamy Tofu Dressing

(watch and learn how to make Tofu here)

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Blanched Bok-Choy and Kale

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Sautéed Wakame 

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Miso Soup

(watch and learn how to make Miso Soup here)

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

With ground Almonds

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Onion Shoyu Pickles 

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Fried Chickpeas with Onions and Garlic

garnished with Cilantro 

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Pan Fried Tofu cooked down in a Shoyu Wakame Broth 

(watch and learn how to make Tofu here)

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Blanched Bok-choy and Collard Greens

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For Dinner I helped my dad make one of his favorite ways to have fish. a good thing to perk him up after a long day of medical tests
For Dinner

A Salmon Miso Stew

with 

Onions, Carrots,Squash,Cabbage,Ginger, Broccoli,

Penne Pasta, and Salmon. seasoned with Miso

garnished with Scallions. 

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Peta Bread 

For Lunch

Tempura Squash, Carrots, and Tofu

(watch and learn how to make Tempura here)

-

Udon Noodles with a Kombu Shoyu Broth 

(watch and learn how to make Udon Noodles here)

garnished with Scallions 

-

Blanched Kale

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For Dinner

Brown Rice

(watch and learn how to make Brown Rice here)

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Roasted Root Vegetables Squash,Carrots,Beets

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Blanched Kale and Daikon with Lemon 

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Arame with dried Tofu

(watch and learn how to make Tofu here)

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Pinto Bean Soup 

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Baked sweet Potato with Mochi grated on top 

(watch and learn how to make Mochi here)

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Blanched Cabbage

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Fried Black Beans

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Nishime with Squash, Onion, and Burdock

(watch and learn how to make Nishime here)

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Apple Celery Salad with Lemon and Salt

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For Dinner (a leftover meal really)

Leftover Brown Rice

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Gomashio

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Onion Shoyu Pickles

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Adzuki Bean Squash dish

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left over Blanched Cabbage and Cauliflower 

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Left over Cous-cous turned into a Salad 

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French Onion Soup with Mochi and Bread

The last couple of weeks I have been cooking lunches for my Dad who hasn't been feeling to well. It can be hard sometimes to cook for someone who doesn't really feel like they want to eat anything. so my cooking has started incorporating more foods that I don't personally eat. But for him I think it can be useful at this time like I have started to learn how to cook fish!

For Lunch 

Brown Rice with Adzuki Beans

(watch and learn how to make Brown Rice here)

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Roasted Pumpkin Seeds

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Tempura Squash, Carrots/Onion/Burdock Nests

(watch and learn how to make Tempura here)

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Blanched Cabbage and steamed Tofu

(watch and learn how to make Tofu here)

-

Onion Cucumber Dill Pickles 

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For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Onion Cucumber Dill Pickles

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Steamed Squash with a blanched Umeboshi Cabbage Salad

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Arame cooked with caramelized Onions and Sesame Seeds, garnished with Scallions

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Baked Teriyaki Salmon with a Shoyu,Rice Syrup,Garlic,Ginger Teriyaki Sauce

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Natto mixed with Mustard and Shoyu

(watch and learn how to make Natto here)

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Left over Fried Black Eyed Peas

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Blanched Kale and Brussels Sprouts

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Kimpira with Carrots and Burdock

(watch and learn how to make Kimpira here)

-

Squash Soup

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For Dinner

Tempeh Sushi 

made with Tempeh, Cucumber, Carrots, and Umeboshi paste 

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Tofu Sushi

made with Tofu, Cucumber, Carrots and Umeboshi

(watch and learn how to make Tofu here)

-

Blanched Collard Greens, and Kohlrabi 

For Lunch

Soba Noodles and  Shoyu Ginger Broth

(watch and learn how to make Udon Noodles and Broth here)

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Marinated Tofu

(watch and learn how to make Tofu here)

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Blanched Bok-Choy, Carrots, and Corn

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Fried Mushrooms

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For Dinner we were Celebrating so we had

Falafels! 

with a Tomato Artichoke Salad,with Cucumbers 

Tahini Sauce

Olives

and White tortiallas 

 For the last month I have been living with my dad so I could cook for him. Which has been a big change. unfortunately I had to drop a lot of things in my life (like this blog) to adjust to the new routine. 

I have been really enjoying cooking in smaller quantities unlike normally cooking for the whole 30to 50 people in the community. I have been able to experiment more and that has been fun. 

And I want to share that with everybody again! 

For Lunch

Adzuki Bean Brown Rice

(watch and learn how to make Brown Rice here)

Garnished with Roasted Sesame Seeds

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Onion Shoyu Pickles

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Nori

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Kimpira made with Carrots, Burdock, and Ginger

(watch and learn how to make Kimpira here)

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Blanched Vegetable Salad with Cabbage, Radishes, and Collard Greens. 

with a Olive Oil, Lemon, salt Dressing. 

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Noodle shoyu Ginger Broth garnished with Cilantro

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For Dinner

Soba Noodle

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Vegetable stirfry with Onions,Cauliflower, Cabbage, and a bit of Wakame, and Kudzu to thicken it.

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Pan Fried Tofu

(watch and learn how to make Tofu here)

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Steamed Broccoli