For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Cucumber Dill Pickles

-

Sautéed Kale with Tofu

(watch and learn how to make Tofu here)

-

Onions,Squash,Beets,and Carrots Sautéed together for a long slow sweet time

pretty much becoming my favorite way to have root vegetables.

-

Raw Arugula,Carrot,Cucumber Salad with a Lemon Tahini Dressing garnished with toasted Sesame Seeds.

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For Dessert 

I recently received a cookbook written by my friend Eric named

Love, Eric: Delicious Vegan Macrobiotic Desserts

 it is a vegan, macrobiotic dessert book. and I am so excited to make every single thing in it. 

"This is the first vegan macrobiotic self-published cookbook by world renowned chef, Eric Lechasseur. This book contains stunning full-color photographs, taken in Eric and his wife Sanae Suzuki's garden by photographer Yoshi Ueda. "Love, Eric" contains recipes that were created by Chef Eric Lechasseur as he studied vegan and macrobiotic cooking to help his wife overcome serious medical problems. In the cookbook, Eric tells the story of his love-inspired pastry recipes, and how his pursuit of macrobiotics eventually healed his own crippling allergies. As a bonus, Eric has also included five macrobiotic beverage recipes and helpful tips for making your own macrobiotic masterpieces."

Sounds pretty good right? 

So I started my journey through this book with making the 

Peach Cobbler 

with Coconut Milk,Apple Juice, Rice Syrup Ice-cream 

I didn't have an Ice-cream maker so I had to make do with freezing it then taking the egg beater to it a couple of times. But it came  out amazing! 

 For Lunch 

MIlllet with Onions 

-

Arame Citrus Arugula Salad with a Brown Rice syrup and Mustard Dressing

-

Blanched Collard Greens

-

Steamed Tofu with a Ginger Shoyu Sauce

(watch and learn how to make Tofu here)

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

For Dinner

Brown Rice with Almonds

(watch and learn how to make Brown Rice here)

-

Tofu Stirfry with Onions, Bell Peppers, and Parsley 

-

Leftover blanched Collard Greens and Cauliflower

-

Pressed Napa Cabbage Salad with Carrots and Apple

(watch and learn how to make Pressed Salad here)

-

White navy Bean Soup with Tomato and Onion

 Most of the time I am terrible when it comes to following a recipe to a T. Some how I find a way to change it. But the other day I found this pasta recipe from Angela Liddons book Oh she glows, and I just can't resist a good pasta dish. so I tried it. 

and It was so good! so creamy and rich. Not something for every day. but definitely  a winner.

For Lunch

Quinoa with toasted Almonds

-

Kimchi

-

Blanched Veggie Salad, Cabbage and Kale. 

-

Deep-fried Koogalie-Woogalies (I don't know. it is just a name we made up for them)

made with leftover Brown Rice, Diced Onions,Zucchini, Salt, and Pepper, and a little Millet Flour and Water to keep them together. 

served with some leftover Gravy.

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

For Dinner

Creamy Pasta

made with

Onions, Bell peppers, Garlic, Kale,Basil,Cashews made into a cream,Tomatoes, Tomato Paste,Oregano, Salt, Pepper,

 Here I am in Asheville visiting family and quiteing down my life. And cooking! During the course of caring for my father I lost all my inspiration to cook. there was no time or energy to do much of it anyway. my family and friends were a big help. It took a long while to have real interest for it again. 

and to be real, when that goes eating good food gets harder as well. when all the emotion are in the air. seems way easier to just eat junk food and nothing else. Is like the junk feeds the dramatic side to the feelings...I don't know.

Anyway. I am trying to start my life up again. and this blog is apart of that! 

It is so wonderful and inspiring to connect with like minded people about delicous food!

so thank you all.

For Dinner

Millet with sweet Corn, Cabbage, and Onions

-

Pinto Beans Fried with Garlic

-

Arugula Salad, with Tomato, Olives, Parsley, Avocado, and Croutons 

with a Olive Oil, Salt, Vinigar dressing 

-

Miso Soup with Radish, Daikon, Bok-Choy, Broccoli, Chickpea Miso, and Wakame, 

 For Lunch 

Brown Rice with Roasted Nuts

(watch and learn how to make Brown Rice here)

-

Sautéed Root vegetables with Shitaki and Tempeh 

Onions, Squash, Beets, Carrots.

-

Blanched Vegetable Salad with a Olive Oil dressing

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

For Dinner

Vegetable Stew with Tofu and Pasta

Onions, Carrots,Celery, Kombu, Parsley, Squash, Garlic, Cabbage, Ginger 

(watch and learn how to make Tofu here)

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)

-

Hijiki cooked with Onions

-

Blanched Collard Greens

-

Fried Mushrooms

-

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

-

Left Over Pasta

-

Napa Cabbage Pressed Salad with Lemon

(watch and learn how to make Pressed Salad here)

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

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)

-

Miso Walnuts

(walnuts roasted in the oven with miso poured over and mixed though in the last ten minutes of being done)

-

Fried Wakame

-

Blanched Daikon roots and tops

-

Split pea soup 

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

For Dinner

Setain Stew

with 

Chickpeas

Pinto Beans

Whole Wheat Pasta

Onions

Carrots

Seitan

(watch and learn how make Seitan here)

Baby Collard Greens

garnished with Corn Tortillas 

and Ginger

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

For Dessert

Blueberry Pear Tart

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)