For Lunch

Cous-Cous

with Quick Ume pickled Cucumbers

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Blanched Bok-Choy

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Lentils fried with Onions and Garlic

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Squash Soup with Caramalized Onions

with Toasted Pumpkin Seeds

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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.

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Blanched Broccoli and Carrots

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Kidney Beans

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Sautéed Bok-choy and Tofu

(watch and learn how to make Tofu here)

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)

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Pan fried Tempeh

(watch and learn how to make Tempeh here)

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top with Coleslaw made of

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

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Sautéed Broccoli and Radishes 

some leftover blanched Carrots

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Sweet Potato Fries

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For Dinner

Leftover Rice and Veggies from Lunch

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

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Pinto Bean Balls with Marinara Sauce

The other day was a friend of mine birthday. and I have been wanting a good excuse to make a Tofu Cheesecake!

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

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Hijiki cooked with Onions

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Blanched Collard Greens

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Fried Mushrooms

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Sautéed Root Vegetables Squash, Yams, Beets,Onions, Cauliflower and Carrots

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Left Over Pasta

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Napa Cabbage Pressed Salad with Lemon

(watch and learn how to make Pressed Salad here)

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For Dessert 

Tofu Cheesecake wit Blueberries and Raspberries 

and a Pecan, Almond Crust

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

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Baked sweet Potato with Mochi grated on top 

(watch and learn how to make Mochi here)

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Blanched Cabbage

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Fried Black Beans

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Nishime with Squash, Onion, and Burdock

(watch and learn how to make Nishime here)

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Apple Celery Salad with Lemon and Salt

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For Dinner (a leftover meal really)

Leftover Brown Rice

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Gomashio

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Onion Shoyu Pickles

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Adzuki Bean Squash dish

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left over Blanched Cabbage and Cauliflower 

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Left over Cous-cous turned into a Salad 

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French Onion Soup with Mochi and Bread

 For Lunch

Brown Rice with Kamut

(watch and learn how to make Brown Rice here)

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Sauerkraut 

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Blanched Cabbage and Collard Greens

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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 

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Colslaw 

with Olive Oil, Salt, and Umeboshi Paste. 

Cabbage, Red Onion, Grated Carrot and Parsley

(watch and learn how to make Pressed Salad here) 

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Baked Squash

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Lentil Soup

I am back in California. it has been a whole year since I have been this warm.

It is really amazing how you crave such different foods in different environments. a couple of days ago I was in Alaska making pot-pie. and today salad and smoothies are what I want!

 Making our way to Mexico today, going to be staying there for four or five days then back to Santa Monica! 

For Lunch 

Reheated leftover Brown Rice

(watch and learn how to make Brown Rice here)

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Gomashio 

(watch and learn how to make Gomashio here)

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Natto 

(watch and learn how to make Natto here)

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Baked Yams and Parsnips 

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Salad 

with Lettuce, Cucumbers, Olives, Tomato, Avocado, Sprouts, Sesame Dressing 

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For Dinner

Mixed Quinoa

(watch and learn how to make Quinoa here) 

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Sautéed Kale with scrambled Tofu 

(watch and learn how to make Tofu here)

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Leftover Salad 

For Lunch

Brown Rice

(watch and learn how to cook Brown Rice here)

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Daikon Shoyu Pickles

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Boiled Daikon with a Tahini Sauce

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Sautéed Cabbage and Broccoli

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Squash Onion Soup with soft Millet Puree 

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For Dinner

Quinoa 

(watch and learn how to cook Quinoa here)

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Fried Pinto Beans with Onions

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Corn Tortilla Cups baked with 

Seitan pre sautéed with Leeks and Cauliflower inside

(watch and learn how to make Seitan here)

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Pressed Salad 

with Cabbage, Carrot and Grated Apple, and leftover Tahini Sauce from lunch

(watch and learn how to make Pressed Salad here) 

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Boiled then Baked Sweet Potatoes 

For Lunch 

Brown Rice

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Cucumber Pickles 

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Blanched Radishes roots and tops

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Kinpira 

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Natto 

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Cauliflower Soup with Sweet Corn

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For Dinner 

Bulgar with Onions

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Pressed Salad with Cucumber

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Baked Root Vegetables summer Squash, Beets, Carrots

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Koogali-Woogalies (thats just what we call them here in Ionia)

Deep Fried leftovers

(Brown Rice, Natto, Onions, Shoyu, Millet flower, and Water)

 Nugget

with Mustard 

Cooking with one pot can be very fun and adventurous or very stressing and uninspiring.. depending on how you feel I guess.

On my adventures around the south west of America.. we have been hopping from place to place and some of the places don't even have kitchens. so we have bought a portable Nabe burner and one pot and have been caring around a little kitchen and some times cooking a four course meal with our one pot. I have been having a lot of fun with it!

For Lunch 

White Jasmine Rice

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Stir-Fry with Bok-Choy, Kale, Carrots, Tofu. and Kudzu to thicken it up.

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Romain Lettuce Salad with a Sesame Vinegar Dressing

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For Dinner

Leftover Millet Porridge with added Onions, Carrots, and Sweet Corn

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Leftover Salad

 For Lunch

Sweet Millet cooked with Squash 

with 

Caramelized Onions on top

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Kinpira with Carrot,Burdock,Lotus Root

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Pan Fried Tofu then Cooked down in Shoyu, Mirin, Shitaki 

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Blanched Kale and Daikon with a Scallion Umeboshi Dressing 

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For Dinner

Leftover Millet Kinpira Porridge 

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Sauteed Dandelion Greens with Tofu

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Pasta Salad with Tomato,Cucumber,Lettuce,Tahini Dressing