Most of the time I am terrible when it comes to following a recipe to a T. Some how I find a way to change it. But the other day I found this pasta recipe from Angela Liddons book Oh she glows, and I just can't resist a good pasta dish. so I tried it. 

and It was so good! so creamy and rich. Not something for every day. but definitely  a winner.

For Lunch

Quinoa with toasted Almonds

-

Kimchi

-

Blanched Veggie Salad, Cabbage and Kale. 

-

Deep-fried Koogalie-Woogalies (I don't know. it is just a name we made up for them)

made with leftover Brown Rice, Diced Onions,Zucchini, Salt, and Pepper, and a little Millet Flour and Water to keep them together. 

served with some leftover Gravy.

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For Dinner

Creamy Pasta

made with

Onions, Bell peppers, Garlic, Kale,Basil,Cashews made into a cream,Tomatoes, Tomato Paste,Oregano, Salt, Pepper,

So I am running out of ideas for foods for the hot hot afternoons here in Asheville North Carolina.   It doesn't come natrual to me to just eat raw salad every day. 

I need a whole meal, Grain, Green, Bean combination! 

Have any ideas? I would love to know what you are eating this Summer!  

For Lunch 

Soba Salad 

with 

Arugula ,Soba, Carrots, Clover Sprouts, Toasted Sesame Seeds, Cucumber, pan fried Tofu

(watch and learn how to make Tofu here)

(watch and learn how to make toasted Sesame Seeds here)

with Toasted Sesame Oil ,Shoyu, Lemon, Dressing

-

Sauteéd Bok-Choy

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For Dinner

Brown Rice 

(watch and learn how to make Brown Rice here)

-

Toasted Pumpkin Seeds

-

Fried Black Beans with Onions and Garlic

-

Steamed Napa Cabbage with Lemon

-

Sautéed Broccoli and Green Beans 

For Lunch

Brown Rice cooked with Yams 

-

Yellow lentil Dal 

with Onions, Garlic, Potatos,Corn, Cumin, Coriandar, 

-

Blanched Kale

-

Beet Salad

~~~~~~~~~~

For Dinner

Millet 

with 

Gravy made out of carmalised Onions,Flour, Olive oil, Garlic, and Vegetable stock, Shoyu.

-

Boiled Broccoli and Caulifower with a Lemon Dressing

-

Baked Yams

-

Leftover Dal made into a Soup

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Toasted Almonds 

-

Kimchi

-

Steamed Broccoli

-

Baked Chickpea Beet Patties with Cucumber Dill Tofu Sauce

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

For Dinner

Quinoa Salad with Radishes marinated in Umeboshi Paste and Mustard, Cucumbers, Lettuce, Cherry Tomatos, Parsley, and a Lemon, Salt, Olive Oil, Rice Syrup Dressing.

-

Boiled Corn

-

Sautéed Arame with Tempeh, Onions, and Tahini 

Taco Tuesday!....ok it wasnt' tuesday. but I wanted tacos with Pico De Gallo. and thanks to Eric Lechasseur and the Taco video he graciously agreed to make with me a year ago. I can now make Tacos by myself! 

For Lunch 

Brown with toasted Almonds 

(learn how to make Brown Rice here)

-

Fried Black Beans with Onions and Garlic

-

Blanched Kale with Pumpkin Seed Sauce 

-

Olives

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

For Dinner

Tacos! 

Tofu Taco 

with 

Steamed Corn Tortillas 

Iceberg Lettuce

Mirin Pan Fried Tofu 

Pico de Gallo made out of Tomato, Red Onion, Cilantro, Lime, Salt

(watch and learn how to make Pico De Gallo here)

Tahini Sauce made with Olive Oil, Salt, Lemon juice,

-

Steamed Corn Toritillas 

Lettuce

Quinoa 

Black Beans

Sautéed Onion and Bell Peppers 

Picco De Gallo 

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

with toasted Pumpkin Seeds

-

Shreded Apple, Carrot, Kale Salad 

-

Fried Wakame with Carmalised Onions and Mirin

-

Kimchi

-

Pinto Bean soup.

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

For Dinner

White Basamati Rice

-

Vegetable Stirfry with Tofu,Onion,Carrot,Broccoli, Bell peppers,

with a Ginger,Garlic,Shoyu,Arrowroot sauce.

(watch and learn how to make Tofu here)

For Lunch 

Brown Rice Pasta Salad with Broccoli, Radish,Bok-choy,

with a Pumpkin Seed Parsley Vinegar Garlic Dressing 

-

Baked yams with Salt, and Pepper.

-

Panfried Tofu with Shoyu and Mirin.

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

For Dinner

White Basmati Rice

with a spoonful of leftover Pumpkin seed Dressing 

-

Sauteed Kale

-

Chickpea Salad

 with (pretty much everything I could find)Chickpeas, Red Onion marinated in Umeboshi Juice, Carrots,Bell Pepper, Radish, Dill, Cucumber massaged with salt. Beets, Cilantro, and Tahini, Lemon, Rice syrup, Umeboshi Dressing.

 Here I am in Asheville visiting family and quiteing down my life. And cooking! During the course of caring for my father I lost all my inspiration to cook. there was no time or energy to do much of it anyway. my family and friends were a big help. It took a long while to have real interest for it again. 

and to be real, when that goes eating good food gets harder as well. when all the emotion are in the air. seems way easier to just eat junk food and nothing else. Is like the junk feeds the dramatic side to the feelings...I don't know.

Anyway. I am trying to start my life up again. and this blog is apart of that! 

It is so wonderful and inspiring to connect with like minded people about delicous food!

so thank you all.

For Dinner

Millet with sweet Corn, Cabbage, and Onions

-

Pinto Beans Fried with Garlic

-

Arugula Salad, with Tomato, Olives, Parsley, Avocado, and Croutons 

with a Olive Oil, Salt, Vinigar dressing 

-

Miso Soup with Radish, Daikon, Bok-Choy, Broccoli, Chickpea Miso, and Wakame,