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

-

Onion Shoyu Pickles

-

Nori

-

Kimpira made with Carrots, Burdock, and Ginger

(watch and learn how to make Kimpira here)

-

Blanched Vegetable Salad with Cabbage, Radishes, and Collard Greens. 

with a Olive Oil, Lemon, salt Dressing. 

-

Noodle shoyu Ginger Broth garnished with Cilantro

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For Dinner

Soba Noodle

-

Vegetable stirfry with Onions,Cauliflower, Cabbage, and a bit of Wakame, and Kudzu to thicken it.

-

Pan Fried Tofu

(watch and learn how to make Tofu here)

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Steamed Broccoli

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Sweet Vegetable Lentils with Onions, Squash and Carrots

-

Carrot top Miso Condiment

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Blanched Veggie Salad with Easter Egg Radishes, Turnip Tops and Bottoms, and Carrots, 

with a Tofu Dressing

-

Nori

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For Dinner

Long Grain Brown Rice

-

Tempeh Kinpira, with Carrots Burdock and Ginger

(watch and learn how to make Kinpira here)

-

Blanched Kale

-

Pressed Salad 

(watch and learn how to make Pressed Salad here)

with Cabbage,Carrot,Red Onion,and Parsley, 

with a Olive Oil Vinegar Dressing

For Lunch

Udon Noodles and Shoyu Kombu Broth

(watch and learn how to make Udon here)

-

Deep Fried Seitan 

(watch and learn how to make Seitan here)

-

Blanched Arugula 

-

garnish with Nori

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For afternoon Dessert 

Apple Pie 

(watch and learn how to make Apple Pie here)

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For Dinner

Brown Rice

(watch and learn how to make Brown Rice here)

-

Carrot Pickles

-

Roasted Sunflower Seeds

-

Blanched Collard Greens

-

Fried Chickpeas with Onions and Carrots

-

Raw Salad with a Mustard Tahini Dressing 

When I was in New York City the only homage meal I had was this lovely lunch my brother cooked for me. it is very hard to get your self in the kitchen when you are in the middle of NYC !!

For Lunch

Udon Noodles

(watch and learn how to make Udon Noodles here)

-

Shoyu, Shitaki Broth

-

Garnished with Deep-fried Tofu 

(watch and learn how to make Tofu here)

-

Nori 

We just got this new machine that makes noodles.

For Lunch 

Brown Rice
(Watch and learn how to make Brown Rice here)
-
Nituke Root Vegetables
-
Blanched Kale
-
Lotus root with a Kudzu Sauce
-
Fried Dulse
-
Adzuki Bean Soup
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For Dinner
Homemade Soba Noodles
-
Shoyu Kombu Dashi
with Lotus Root
-
Garnished with Sesame Seeds Nori and Scallions
-
Blanched Napa Cabbage and Arugula
~~~~~~~~~~~~~
For Dessert
Brown Rice, Date, and Almond Butter Macaroon things

For Lunch 

Brown Rice with Whole winter Wheat

(Check out how to make Brown Rice here)

-

Roasted Almonds 

-

Nishime Daikon 

-

Nori

-

Carrot and Kohlrabi Pickles

-

Split pea Soup

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

For Dinner 

Brown Rice

(Check out how to make Brown Rice here)

-

Cucumber Pickles

-

Pressed Salad with a Sesame Dressing

(check out how to make Pressed Salad here)

-

Steamed Squash and Kale 

-

For Lunch

Brown Rice

-

Pickles 

-

Sautéed Parsly with Tofu 

-

Blanched Daikon with Sesame Sauce

-

Nori

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

For Dinner

Fried Adzuki Bean Rice

-

Ice Berg Lettuce Salad 

-

Corn Tortillas 

For Lunch

-

Vegetable Fried Rice with Lotus Root

Onions, Parsley, Brussels Sprouts 

-

Blanched Turnips

-

Nori

-

Ginger Shoyu Broth

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

For Dinner

Sweet Vegetable Millet

-

Carrot tops, and Turnip Salad

-

Deep Fried Koogalie-woogalies! (Deep Fried Leftover Grain)

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Miso Walnuts

-

Leftover ginger Broth with Lotus Root

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 

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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

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Steamed Zucchini and Onions with kalamata Olives

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Blanched Kale and Napa Cabbage

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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