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)

-

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

-

Cucumber Dill Salad with Lemon Juice and a pinch of Salt

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

garnished with Scallions

-

Cucumber Salad

-

 Carrot Pickles

-

Natto Miso 

(watch and learn how to make Natto here)

-

Blanched Collard Greens

-

Adzuki Bean Soup

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For Dinner

for the first time all by myself I made a Lasagna!

-

with a roasted Tomato, Onion, Basil, Oregano, Shoyu, and Sea salt  Sauce 

layers with home made Seitan.

(watch and learn how to make Seitan here)

-

and a Tofu Cabbage Corn mixed with Salt layer.

(watch and Learn how to make Tofu here)

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and of course Sheets of Lasagna Pasta 

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Garlic Bread

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Cucumber, Totsoi, Ice Berg Lettuce Salad with a Lemon Tahini Dressing

 I have been in Boston the last two weeks. Michio Kushi's Memorial was the weekend of the 31st and  it was so amazing seeing all the beautiful people who came to the event. 

.........

But to tell you the truth it has been really hard food wise. I haven't really had the space or time to cook much for my self. which my body then started letting me know wasn't working anymore. 

So it has been a nice opportunity to learn how take car of my self under tough circumstance. like trying not to eat so much salty foods. 

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For Lunch 

Soft Millet with Squash

-

Sautéed Leeks 

-

Blanched Bok-Choy

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For Dinner

Lasagna with Carrot Sauce

and Tofu and Corn

-

Salad with Cucumbers and Tomatoes

-

Boiled Asparagus 

 For Breakfast

Soft Rice with Onions and Miso

-

Blanched Collard Greens

-

Miso soup

-

Dulse with Sesame Seeds (I missed all the Dulse)

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For Lunch

Yellow Lentil Soup 

-

Chestnut Brown Rice

-

Steamed Yams and Mushrooms with a Pumpkin Seed Sauce

-

Sauteed Kale with Corn

-

Blanched Vegetable Salad with Cabbage, Carrots, and raw Cantaloupe 

-

Sauerkraut 

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For Dinner

Lasagna with a Carrot Sauce and Tofu and Vegetables

-

Brown Rice

-

Leftover Soba turned into a Salad with Deep Fried Tempeh

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Raw Salad with Radishes and Almonds and a Raspberry vinaigrette dressing

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Blanched Kale and Red Cabbage

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White Navy Bean Soup 

 I haven't been cooking a lot lunches and Dinners for the place lately...pretty much because I have been making the cooking schedule for the community and (everyone cooks three times a week) I have been enjoying cooking breakfast! I get to get up early (before anyone else) and cook in the nice and quite with no distraction! 

 For Lunch we had

Brown Rice with Millet 

-

Stewed Squash and Onions 

-

Blanched Garden Veggies , Radishes, Daikon, Turnips

-

Black eyed Peas Soup 

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For Dinner

Lasagna!!! 

with

Beet sauce

Seitan

Broccoli 

some other vegetables (I didn't make it, Connor did! But I will find out if you want!?)

-

Salad with Lettuce from the Garden 

Yesterday was so much fun, we ate so much food! 

We started off Breakfast/brunch with

these tortillas
someone had brought back from Guatemala 

served with

Guacamole

-

 Salsa

 ~~

we ate 

Setan Tan-pops 

with

Tofu Wasabi Sauce

through out the day

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For Diner we had

Lasagna (a Tomato version and a Beet Sauce version)

-

Salad 

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Dessert

Blueberry Pie!