Do you have a meal you end up cooking for yourself the entire summer? 

Well, I do apparently. I find myself making some sort of Grain Salad, Some sort of Sauteed Root Vegetable dish, and Beans. 

it's like a no-fail summer meal. and you get all your basic necessities in a plant-based meal.

 I am Vegan, Vegetarian, Macrobiotic based eater.

 I don't know if I actually spelled that out on this blog before. but if you have been following me at all, you probably caught on.

 Whole grain, leafy Green Vegetables, Root Vegetables, and Bean Protein!

For Lunch

Brown Rice Salad 

with Lettuce, Sprouts,Cauliflower, Broccoli, Creamy Avocado Dressing. 

(watch and learn how to make Brown Rice here)

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Blanched Bok-Choy

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Sauteéd Carrot Kimpira, with Beets, Seitan, and Sesame Seeds

(watch and learn how to make Kimpira here)

(watch and learn how to make Seitan here)

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Lentils boiled with Onions,Yams,and Cauliflower.

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For Dinner

Quick Lasagna 

with Tomato Sauce made from Sauteéd Onions, canned tomato slices, and canned Tomato paste, mixed with Salt and Pepper. 

Filled with Cabbage and Scrambled Tofu mixed with Salt and Olive Oil

(watch and learn how to make Tofu here)

and those Super thin Lasagna Noodles

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Cucumber Dill Salad with Lemon Juice and a pinch of Salt

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

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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)

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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)

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Blanched Collard Greens, and Kohlrabi 

 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