For Lunch

Cous-Cous

with Quick Ume pickled Cucumbers

-

Blanched Bok-Choy

-

Lentils fried with Onions and Garlic

-

Squash Soup with Caramalized Onions

with Toasted Pumpkin Seeds

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

Leftover Grain Patties, White Rice, Barley, and Millet, Seitan Sausage. 

(of as my brother calls them "All the junk in the kitchen Patties")

whatever they were delicous.

-

Blanched Broccoli and Carrots

-

Kidney Beans

-

Sautéed Bok-choy and Tofu

(watch and learn how to make Tofu here)

 For Lunch

Cous cous

-

Chickpea Masala

-

Blanched Bok-choy

-

Boiled Corn

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

For Dinner

Tofu and Seitan Sushi Rolls

made with White Sushi Rice mixed with Brown Rice

(watch and learn how to make Brown Rice here)

Cucumber

Carrots

Scallions

Umeboshi Paste

Mustard

Sesame Seeds

Tofu panfried with Mirin and Shoyu

(watch and learn how to make Tofu here)

Seitan Panfried with Olive Oil and Lemon

(watch and learn how to make Seitan here)

-

Salad 

made with Lettuce, Tomato, Left over Sushi Mix 

dressing made with Lemon, Salt,and Dark Sesame Oil.

-

Wasabi Dip

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)

-

Blanched Cabbage

-

Fried Black Beans

-

Nishime with Squash, Onion, and Burdock

(watch and learn how to make Nishime here)

-

Apple Celery Salad with Lemon and Salt

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

For Dinner (a leftover meal really)

Leftover Brown Rice

-

Gomashio

-

Onion Shoyu Pickles

-

Adzuki Bean Squash dish

-

left over Blanched Cabbage and Cauliflower 

-

Left over Cous-cous turned into a Salad 

-

French Onion Soup with Mochi and Bread

No place like Nome! 

I got to go to the Rual Providers Conference in Nome that is a place in north west Alaska with a couple of people in ionia. it is a huge Native Alaskan conference and I was so happy to be able to go.

And of course like usual we had to bring our own food so we could cook! 

so this is what we ate in Nome 

when we first arrived our bags didn't. so we had to use the leftover food we brought onboard.

For Dinner

A Seitan Salad with Sesame Dressing, Green Apples, Lettuce

and Roasted Sunflower Seeds
(watch and learn how to make Seitan here)

~~~~~~

For Lunch

Fried Penne Pasta with Kale and Salt and Pepper

~~~~~~

For Dinner

Brown Rice
(watch and learn how to make Brown Rice)
-
Fried Hijiki with Onions, Carrots, Burdock, Snap Peas
-
Blanched Broccoli
~~~~~~~~~~~~~
For the cooking class we  made
Polenta with Caramelized Onions
-
Garlic Fried Pinto Beans
-
Pressed Salad with Cabbage, Carrots,Cucumber,
(watch and learn how to make Pressed Salad)
-
Blanched Broccoli and Kale
-
French Onion Soup
~~~~~~~~~~~~~~~~~~~~
For Lunch
Udon Salad with Parsley and a Tahini Dressing
-
Stir Fried Veggies Bok-Choy , Corn,and Snap peas,
-
Left over Pressed Salad with added Olives and Cucumbers
-
Left over Polenta then Pan Fried
-
Left over Beans and soup mixed to make a Pinto Bean French Onion Soup
-
Left over Broccoli
-
For Dessert
Apple Crisp
~~~~~~~~~~~~~~~~~~~~~~
For Dinner
Cous-Cous
-
Sweet Vegetable Da
Red lentils cooked with Onion, Squash, Brussels Sprouts
-
Napa Cabbage Salad made with Parsley,Avocado Lemon and Shoyu
-
Sautéed Kale
~~~~~~~~~~~~~~~~~
Brown Rice
-
Blanched Broccoli and Kale
-
Dried Diakon cooked with Dried Tofu
-
Kinpira Carrots and Burdock with Corn
(watch and learn how to make Kinpira)

 For the last two days Phiya and I have been in Barcelona, Phiya has been giving Macrobiotic lectures and I have been Cooking with one of my favorite people to cook with Eduard Sarrà Sagalés for the event at the Cuchara Club

For the First meal (which was Dinner)

Squash Soup

-

Vegetable Stirfry with Onions, Carrots, Zucchini, Squash, Fennel, Broccoli

-

Brown Rice with Chives and Pumpkin Seeds

-

Arame with Gomashio and Lemon Zest

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

For Lunch the next Day 

Couscous with Peanuts and Raisins

-

Kinpira style Carrots and Leeks Sautéed with Gomashio 

-

Sauteed Kale and Cabbage and Tofu 

-

Miso Soup 

For Lunch 

Cous-Cous 

-

Gomashio

-

Nituke Vegetables with Cauliflower, Carrots, Cabbage, Garden Greens

-

Split Pea Soup with Onions and Garlic

~~~~~~~~~~

For Dinner

Brown Rice Vegetable Salad

For Lunch

Brown Rice

-

Nishime with Carrots, Onions and Squash

-

Sauteed Broccoli

-

Natto Miso Chutney

-

Kidney Bean Soup

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

For Dinner

Cous Cous

-

Stir Fried Vegetables

with Kuzu Sauce

I wasn't home for lunch this day, but I am sure happy I got home in time for afternoon desert! 

thats what I call a summer afternoon.

For afternoon Desert

Peach Cobbler 

~~~~~~~~~~~

For Dinner 

Cous-Cous 

-

Fried Pinto Beans

-

Raw Salad with Lettuce and Cucumbers 

-

Nituke vegetables with Cauliflower, Cabbage, Burdock, Carrots 

 For Lunch

Cous-Cous 

-

Squash Lentil Sauce (Over the Cous-Cous)

-

Radish Umeboshi quick Pickles 

-

Sauteed Wakame with Onions

-

Blanched Kale

~~~~~

For Dinner

Falafels

-

Hummus 

-

Tabouli made with Bulgar and Tomatoes and Parsley and Lemon

-

Salad with a Tahini Dressing