After watching Venu Sanz (check out her amaizing website here) live instafeed where she was making vegetarian paella with Brown Rice it gave me enough courage to try to make it on my own! 

I know Paella is one of those dishes that is  so special to so many that there is a lot of opinion on the right and wrong way of making it. But I really wanted to give it a shot. and make it delicous for me. (cause I was going to be eating it)

I started of with a very wide pan. I do not own a paella pan, but I was told it is fine if you use what you have. I started sautéeing my diced Oninos with Garlic and Salt. 

Then I added a pinch of Tumeric powder for the Color. and the rest of my vegetables. Carrots, Rutugbaga, Cellery, and Parsley. Sautéed untill all the vegetables were wilted. Added my Half cooked Brown Rice. Safron,leftover Fried Tempeh, and enough water to just cover the Rice and added a little more Salt and Pepper. 

I let it all simmer untill the Rice was done. 

I think it came out pretty damn delicous. I definetly want to practice more and play aorund with it. but I enjoy making grain this way for sure!

Have you ever Paella? how do you do it?

Thank you to Venu for showing me how this can be made!

For Lunch

Paella with Vegetables and Tempeh 

-

Baked Potato with Olive, Salt and Pepper.

-

Blanched Veggie Salad 

Kale, Napa Cabbage, Radishes

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For Dinner

Millet with Sweet Corn

-

Pinto Beans

-

Blanched Vegetable Salad with a Pumkpin Seed Dressing

Cabbage, Carrots

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)

-

Pan fried Tempeh

(watch and learn how to make Tempeh here)

-

top with Coleslaw made of

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

-

Sautéed Broccoli and Radishes 

some leftover blanched Carrots

-

Sweet Potato Fries

~~~~~~~~~~~~~~~~~`

For Dinner

Leftover Rice and Veggies from Lunch

-

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

-

Pinto Bean Balls with Marinara Sauce

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

with toasted Pumpkin Seeds

-

Shreded Apple, Carrot, Kale Salad 

-

Fried Wakame with Carmalised Onions and Mirin

-

Kimchi

-

Pinto Bean soup.

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

For Dinner

White Basamati Rice

-

Vegetable Stirfry with Tofu,Onion,Carrot,Broccoli, Bell peppers,

with a Ginger,Garlic,Shoyu,Arrowroot sauce.

(watch and learn how to make Tofu here)

 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

Sweet Millet with Squash

-

Raw Apple Salad

with salt and vinegar

-

Sautéed Wakame with Tofu, Carrots, and Onions

(watch and learn how to make Tofu here)

-

Blanched Cabbage and Collard Greens

-

Long cooked Pinto beans 

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

For Dinner

Leftover Millet

-

Pesto Pasta

-

Sautéed Parsley with scrambled Tofu

(watch and learn how to make Tofu here)

-

HIjiki cooked with dried Daikon

-

White Beans 

For Lunch

Tempura Squash, Carrots, and Tofu

(watch and learn how to make Tempura here)

-

Udon Noodles with a Kombu Shoyu Broth 

(watch and learn how to make Udon Noodles here)

garnished with Scallions 

-

Blanched Kale

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

For Dinner

Brown Rice

(watch and learn how to make Brown Rice here)

-

Roasted Root Vegetables Squash,Carrots,Beets

-

Blanched Kale and Daikon with Lemon 

-

Arame with dried Tofu

(watch and learn how to make Tofu here)

-

Pinto Bean Soup 

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)

 This trip to California has been a very productive time for me. I have Filmed another Cooking Video!  Eric LeChasseur talented chef and owner of the restaurant Seed in Venice California and I got together to filmed a Making Seitan/deep-fried Zucchini Tacos!!! 

These things were so so so god guys. and so simple to make. I am so excited to share the video with as soon as I can.

I am searching for music to go with the video now so I can edit it. if any of you want to record a song for me please let me know!

 Lunch was a leftovers kind of lunch.

 For Lunch 

Leftover Vegetable Fried Brown Rice

(watch and learn how to make Brown Rice here)

-

Reheated Fried Pinto Beans

-

Cold Soba Noodles 

-

Blanched Kale

-

Salad with Red Onion and Lemon Vinegar Olive Oil and Shoyu Dressing

-

Steamed Pita Bread

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

For Dinner

Tacos!!

Deep Fried Zucchini Tacos 

with fresh Pico de gallo

Cabbage , and a Vegan Ranch Dressing 

Corn Torillas

-

Setan Tacos 

(watch and learn how to make Setan here)

with Pico de gallo

Cabbage, and Avocado