For Lunch

Soft cooked Polenta

-

Nishime Squash,Daikon and Sweet Yam

(watch and learn how to make 

Nishime here)

-

Carrots and Tops

-

Leftover Blanched Collard and Carrots

-

Garlic Fried Beans

~~~~~~~~~~~~~~~~`

For Dinner

Barley

-

Baked Sweet Yam

-

Sautéed Kale with crumbled Tofu

(watch and learn how to make Tofu here)

-

Vegetable broth, 

with Brown Rice Pasta, Squash, Carrots, Cabbage,Daikon,Shoyu,Salt,Vinegar 

You don't see Adzuki beans very many places. which is crazy cause I think it is one of the best beans. Adzuki Bean soup can be healing and just feel like a bowl of comfort for me. Adzuki Beans go best with a nice sweet Squash I think.

For Lunch
Barley Rice
(watch and learn how to make Brown Rice here)
-
Sauerkraut
-
Blanched Vegetable Salad
Kale, Carrots,Cabbage
-
Sautéed Hijiki with Burdock
-
Adzuki Bean Soup

For the very first time I have a feature in a magazine! 

The Fresh View Magazine 

I wrote about Natto  (because I love Natto) and included a recipe on how to make it!

the entire magazine is just really great stuff and I would love for you guys to check it out 

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Natto prepared with Mustard, Radish Greens, and Shoyu

(watch and learn how to make Natto here)

-

Sautéed Napa Cabbage 

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

Sweet Vegetable Pearl Barley Porridge

with Onions, purple Carrots, Napa Cabbage, Chickpeas, 

-

Blanched Radish 

For Lunch
Brown Rice
(watch and learn how to make Brown Rice here)
-
Shoyu Onion, Broccoli Stems Pickles
-
Gomahsio made with Wakame instead of Salt
(watch and learn how to make Gomashio here)
-
Kinpira made with Carrots and Burdock
(watch and learn how to make Kinpira here)
-
Blanched Vegetable Salad
with Kale,Cabbage,Carrots
-
Boiled Daikon with Miso Sauce
-
French Onion Soup
~~~~~~~~~~~~~~~~~~~~~~~~
For Dinner
Steamed Barley
-
Onion Nishime
(watch and learn how to make Nishime here)
-
Pressed Salad
(watch and learn how to make Pressed Salad here)
-
Garlic Sautéed Broccoli
-
Sweet Vegetable Miso Soup
with Mochi Coutons
(watch and learn how to make Mochi here)
(watch and learn how to make Miso Soup here)

For Lunch 

our home grown Barley!

-

Daikon Shoyu Pickles

-

Hijiki with Carrots

-

Baked Parsnips with Caramelized Onions

-

Blanched Broccoli

-

Miso Soup

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

Sweet Vegetable Corn Porridge with Carrots and Squash

-

Sautéed Napa Cabbage and Parsly 

-

Pressed Salad with Cabbage and Carrots

For Breakfast 

-

Pearl Barley Stew 

-

Blanched Collard Greens

-

Natto 

-

Miso Soup

-

Bread and Peanut Butter, Jam

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

I missed Lunch sorry

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

For Dinner

Brown rice with some Wild Rice

-

Carrot Shoyu Pickles

-

Blanched Collard Greens

-

Raw Salad with Lettuce, Carrot, Cucumber,Red Onions, Watercress Rice syrup Vinegar Dressing

-

Boiled Corn on the Cob

-

Sweet and Sour Cabbage wit Tempeh

-

Red Lentil Soup

-

For Desert 

Amaranth Cup Cakes, with Strawberries and Orange Zest, and Almonds 

 For Breakfast 

Miso Soup

-

Pearl Barley Porridge 

-

Apple Slices

-

Steamed Kale

-

Bread with Peanut Butter and Raspberry Jam

-

Natto

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

For Lunch

Tortillas Wheat and Corn

-

Brown Rice 

-

Falafels 

-

Tofu Sauce 

-

Hummus 

-

Steamed Carrots and Daikon

-

Blanched Kale

-

Coleslaw sort of Salad with Cabbage, Carrots, Grapes, Olive Oil Dressing

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

Cooking Class "The Heart of the Matter" with the lovely Christina Pirello  

Quinoa Salad with Red Onions, Carrots, Parsley, Celery, Walnuts, 

-

White Cannelloni Beans with wilted bitter Greens 

Garlic, Onion, Red Pepper Flakes, Artichoke Hearts, Daikon Greens

-

Chocolate covered Strawberries 

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

For Dinner

Deep fried Vegan Egg Rolls with Vegetables and Seitan inside

with a Peanut Butter Dipping Sauce

-

White Rice and Brown Rice cooked together

-

Blanched Kale

-

Steamed Tofu with Shoyu and Ginger

-

Wakame Salad with Noodles and Carrots 

-

Kimchi 

~~~~~~~~~~

For Dessert 

Sweet Adzuki paste Delight with Orange, and Toasted Almonds

For Lunch 

Sweet vegetable Porridge

 with Brown Rice, Barley ,Onions, Squash, Cabbage, Carrots, Kale, Miso, Ginger

-

Fresh Salad with Blanched Lotus Root, and a Lemon Dressing 

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

For Dinner

Brown Rice Balls with Umeboshi paste and Nori

-

Sauteed Baby Turnip Greens

-

Nishime with Daikon

-

Roasted Pumpkin Seeds

-

Bancha Tea

Making Sandwiches from scratch for around a 100 people is no easy task, and yes it is not the ideal meal for someone who is quieting down their diet....but for the rest of us it is sure fun and delicious.
There is a girl in Ionia who has made a name for herself of making some pretty amazing Sandwiches and it is pretty amazing she made them for all of us.
I actually ate my Sandwich the next day so I toasted my bread up, if anyone can notice.

After a yummy lunch like that we went simpler for dinner with a warm yummy porridge

For Lunch

Sandwiches

with

Homemade 

Bread

Seitan

Tofu

Tempeh

 Pesto

-

Dill Pickles

Olives

Carmelized Onions

Tomatoes

Lettuce

and Mustard

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

For Dinner

Sweet Vegetable Barley Porridge

-

Blanched Collard Greens and Daikon