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

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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.

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For Dinner

Creamy Pasta

made with

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

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Toasted Almonds 

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Kimchi

-

Steamed Broccoli

-

Baked Chickpea Beet Patties with Cucumber Dill Tofu Sauce

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For Dinner

Quinoa Salad with Radishes marinated in Umeboshi Paste and Mustard, Cucumbers, Lettuce, Cherry Tomatos, Parsley, and a Lemon, Salt, Olive Oil, Rice Syrup Dressing.

-

Boiled Corn

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Sautéed Arame with Tempeh, Onions, and Tahini 

Taco Tuesday!....ok it wasnt' tuesday. but I wanted tacos with Pico De Gallo. and thanks to Eric Lechasseur and the Taco video he graciously agreed to make with me a year ago. I can now make Tacos by myself! 

For Lunch 

Brown with toasted Almonds 

(learn how to make Brown Rice here)

-

Fried Black Beans with Onions and Garlic

-

Blanched Kale with Pumpkin Seed Sauce 

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Olives

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For Dinner

Tacos! 

Tofu Taco 

with 

Steamed Corn Tortillas 

Iceberg Lettuce

Mirin Pan Fried Tofu 

Pico de Gallo made out of Tomato, Red Onion, Cilantro, Lime, Salt

(watch and learn how to make Pico De Gallo here)

Tahini Sauce made with Olive Oil, Salt, Lemon juice,

-

Steamed Corn Toritillas 

Lettuce

Quinoa 

Black Beans

Sautéed Onion and Bell Peppers 

Picco De Gallo 

Hello!! do you like the blogs new look!? I have been wanting to redo it for a while and the last couple of days I had a lot of free time to get it done!

I have been cooking on a Nabe burner in a hacienda in Mexico the last couple of days, and to tell you the truth I loved it! just like camping! the only thing is by the time all the food was ready I just ate it all up with out taking pictures! so I am sorry. but I got these pretty pictures of lunch in LA, then Breakfast in Mexico!

For Lunch

Quinoa Salad! 

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

(watch and learn how to cook Quinoa here)

-

Stir-Fry Udon with Tofu, Kinpira Carrots and Onions, and Kale

(watch and Learn how to make Udon here)

(watch and learn how to cook Stir-fry Udon here)

-

Boiled Corn on the cob with Umeboshi Paste

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Quick Breakfast in Mexico!

Summer Miso Soup 

with Snap Peas Sprouts Tofu and Wakame 

(watch and learn how to make Tofu here)

(watch and learn how to make Miso Soup here)

-

Rolled Oats cooked with a pinch of Salt

topped with mixed Nuts Seeds and Raisins 

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)

-

Gomashio 

(watch and learn how to make Gomashio here)

-

Natto 

(watch and learn how to make Natto here)

-

Baked Yams and Parsnips 

-

Salad 

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

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

For Dinner

Mixed Quinoa

(watch and learn how to make Quinoa here) 

-

Sautéed Kale with scrambled Tofu 

(watch and learn how to make Tofu here)

-

Leftover Salad 

For Lunch 

Brown Rice 

(watch and learn how to make Brown Rice here)

-

Onion Shoyu Pickles

-

Seitan Pop-Pie 

with Root Vegetables and Onions Gravy

-

Blanched Cabbage and Daikon 

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For Dinner

Quinoa fried Kinpira 

(watch and learn how to make Kinpira here) 

-

Blanched Broccoli 

with a Scallion Umeboshi Dressing 

-

Kidney Bean Soup 

For Lunch

Brown Rice

(watch and learn how to cook Brown Rice here)

-

Daikon Shoyu Pickles

-

Boiled Daikon with a Tahini Sauce

-

Sautéed Cabbage and Broccoli

-

Squash Onion Soup with soft Millet Puree 

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For Dinner

Quinoa 

(watch and learn how to cook Quinoa here)

-

Fried Pinto Beans with Onions

-

Corn Tortilla Cups baked with 

Seitan pre sautéed with Leeks and Cauliflower inside

(watch and learn how to make Seitan here)

-

Pressed Salad 

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

(watch and learn how to make Pressed Salad here) 

-

Boiled then Baked Sweet Potatoes 

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Chickpeas cooked with sweet Root Vegetables

Onions,Carrots, and Squash

-

Sautéed Kale and Bok-Choy

-

Daikon Salad with Parsley and Sesame Sauce 

-

Broccoli Dill Pickles

-

Ginger Shoyu Broth 

~~~~~~

For Dinner

Quinoa with Caramelized Onions

-

Pressed Salad with Cabbage and Carrots

(watch and learn how to make Pressed Salad here)

-

Blanched Broccoli

-

Tempeh with Wakame

-

Miso Soup

(watch and learn how to make Miso Soup here)