I have been enjoying making a full fresh meal for lunch and kind of winging it with the rest of the poeple in the house  with leftovers for dinnr. does anybody else do this? Sometimes not haveing the pressure of cooking a whole meal from scratch you can focus on making new thing. My brother made dinner yesterday using leftover lunch and adding to it these amaizing little Pinto Bean Balls with marinara sauce!  

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Pan fried Tempeh

(watch and learn how to make Tempeh here)

-

top with Coleslaw made of

 Cabbage, Apple, Parsley, Carrot and Salt, Olive oil, and Lemon

-

Sautéed Broccoli and Radishes 

some leftover blanched Carrots

-

Sweet Potato Fries

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For Dinner

Leftover Rice and Veggies from Lunch

-

Added some arugula and a fresh Vegenase, Mustard dressing to the salad. 

-

Pinto Bean Balls with Marinara Sauce

 For Lunch

Brown Rice with Kamut

(watch and learn how to make Brown Rice here)

-

Sauerkraut 

-

Blanched Cabbage and Collard Greens

-

Tempura nests Carrots ,Burdock and Onions 

(watch and learn how to make Tempura here)

Scallion, Ginger,Shoyu Water Dipping Sauce

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For Dinner

Fried Leftover Millet

Garnished with Parsley 

-

Colslaw 

with Olive Oil, Salt, and Umeboshi Paste. 

Cabbage, Red Onion, Grated Carrot and Parsley

(watch and learn how to make Pressed Salad here) 

-

Baked Squash

-

Lentil Soup

For Lunch

Brown Rice with Whole Winter Wheat

(Watch and learn how to make Brown Rice here)

-

Coleslaw made with Cabbage, Carrots, Salt, Lemon, and Olive Oil

-

Steamed Tofu with a Shoyu Ginger Sauce

garnished Scallions

(Watch and learn how to make Tofu here)

-

Cauliflower Purée soup 

Garnished with Parsley 

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For Dinner

Polenta cooked with Corn off the Cob and Onions

-

Nishime Carrots and Squash

-

Sautéed Mustard Greens

-

Fried Black Beans 

This last couple of years some of the people in Ionia have been trying their hand at growing beans and corn in our green houses. and this winter we finely got to try some of the beans and corn we grew!! 

For Lunch 

Brown Rice with Whole Wheat 

garnished with Scallions

(watch and learn how to make Brown Rice here)

-

Gomashio 

(Watch and learn how to make Gomshio here)

-

Saukraut 

-

Nature with Squash, Onions, Carrots, and Collards 

-

Miso Soup

(Watch and learn how to make Miso Soup here)

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Homemade Corn Tortillas 

-

Home Grown Black Eyed Peas and Black Beans

slowing cook all day with Onions and Garlic

-

Cucumber Red Onions Salsa with Carrots and Parsley and Lemon

-

Cabbage Coleslaw 

-

Baked Sweet Potatoes 

 For Breakfast 

Miso Soup

-

Pearl Barley Porridge 

-

Apple Slices

-

Steamed Kale

-

Bread with Peanut Butter and Raspberry Jam

-

Natto

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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 

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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 Breakfast
Soft Oats
-
Blanched Kale
-
Miso Soup
-
Fruit Salad
-
Amasake
-
Bread and Peanut Butter and Jam
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For Lunch
Pan fried Millet Fish Cakes with Onions and Leeks and wild caught Cod,
-
Tofu Tartar Sauce with Cucumber and Dill, White Miso, Umeboshi Vinegar, Tofu, white Vinegar,
-
Steamed Root Vegetables with Corn, Carrots, Greenbeans
-
Arugula Salad with Umeboshi, Scallion, Pumpkin Seed Dressing
-
Blanched Collards
~~~~~~~~~~~~~~~~~~
For Dinner
Brown Rice
-
Garlic fried Black Beans
-
Coleslaw
-
Blanched Kale and Daikon
-
Monk root Vegetable Soup
~~~~~~~~~~~~~~~~~~~~~~~
For Dessert
Watermelon Kantan Pudding with Cashew Cream garnished with Pumpkin Seeds

The energy has  been amazing here at the 2014 Kushi Summer Conference, and food has been just as good! 

For Breakfast 

Wild Rice Porridge 

-

Sweet Congee Porridge 

-

Miso Soup

-

Blanched Collard Greens

-

Bread and Peanut Butter and Jam 

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

For Lunch 

It says Quinoa Pilaf... it was a lot like Quinoa Salad! maybe I don't know what a Pilaf is?

-

Kidney beans with Sweet Vegetable

-

Steamed Zucchini and Onions with kalamata Olives

-

Blanched Kale and Napa Cabbage

-

Coleslaw with Hard Cabbage and Carrots and Red Onions

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

For Dinner

Noodles and Broth!

with 

Soba Noodles

-

Shoyu Dashi broth

-

Blanched Cabbage, Corn, Carrots, Green Beans, with Lime

-

Cucumber Pickles

-

Braised Tempeh 

-

Slices Plum

-

Nori Tempura

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

For Dessert 

Amasake Pudding 

with 

Cherry Compote