Do you have a meal you end up cooking for yourself the entire summer? 

Well, I do apparently. I find myself making some sort of Grain Salad, Some sort of Sauteed Root Vegetable dish, and Beans. 

it's like a no-fail summer meal. and you get all your basic necessities in a plant-based meal.

 I am Vegan, Vegetarian, Macrobiotic based eater.

 I don't know if I actually spelled that out on this blog before. but if you have been following me at all, you probably caught on.

 Whole grain, leafy Green Vegetables, Root Vegetables, and Bean Protein!

For Lunch

Brown Rice Salad 

with Lettuce, Sprouts,Cauliflower, Broccoli, Creamy Avocado Dressing. 

(watch and learn how to make Brown Rice here)

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Blanched Bok-Choy

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Sauteéd Carrot Kimpira, with Beets, Seitan, and Sesame Seeds

(watch and learn how to make Kimpira here)

(watch and learn how to make Seitan here)

-

Lentils boiled with Onions,Yams,and Cauliflower.

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For Dinner

Quick Lasagna 

with Tomato Sauce made from Sauteéd Onions, canned tomato slices, and canned Tomato paste, mixed with Salt and Pepper. 

Filled with Cabbage and Scrambled Tofu mixed with Salt and Olive Oil

(watch and learn how to make Tofu here)

and those Super thin Lasagna Noodles

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Cucumber Dill Salad with Lemon Juice and a pinch of Salt

For Lunch

Tabouli

Bulgar,Tomatos,Parsley,Onions,Mint,Lemon Juice,Olive Oil,Salt,

-

Fried Black Beans

Onions, Garlic, Salt

-

Clear Broth Soup with Soba

Shitaki,Scallions

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For Dinner

Pasta with Onions,Cauliflower,Bell Peppers,Tomato Paste,Seitan

(watch and learn how to make Seitan here)

-

Blanched Bok-Choy

 For Lunch

Cous cous

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Chickpea Masala

-

Blanched Bok-choy

-

Boiled Corn

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For Dinner

Tofu and Seitan Sushi Rolls

made with White Sushi Rice mixed with Brown Rice

(watch and learn how to make Brown Rice here)

Cucumber

Carrots

Scallions

Umeboshi Paste

Mustard

Sesame Seeds

Tofu panfried with Mirin and Shoyu

(watch and learn how to make Tofu here)

Seitan Panfried with Olive Oil and Lemon

(watch and learn how to make Seitan here)

-

Salad 

made with Lettuce, Tomato, Left over Sushi Mix 

dressing made with Lemon, Salt,and Dark Sesame Oil.

-

Wasabi Dip

 Happy Thanksgiving everyone!!

Stuffing with 

Big round rustic loaf of Sourdough Bread  chopped up into cubes then deep-fried 

Mushrooms crimini 

 Apples peeled 

Walnuts/Pecans 

 Onions

Bell Pepper 

Seitan 

(watch and learn how to make Seitan here)

Sage 

Oregano 

Thyme 

Salt and Pepper

Garlic

Olive Oil

Gravy 

Cranberry Jam

For Lunch 

Bulgar  with Caramelized Onions and Raisins 

-

Squash Pie

-

Tempeh Pan fried then cooked down 

-

Build Beets

-

Broccoli with a Dressing

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For Dinner

Brown Rice with Tahini

(watch and learn how to make Brown Rice here)

-

Onion Shoyu Pickles

-

Boiled Napa Cabbage Salad with Dulse

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Fried Seitan with Leeks, Mushrooms,and Celery

(watch and learn how to make Seitan here)

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

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Blanched Daikon roots and tops

-

Split pea soup 

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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

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For Dessert

Blueberry Pear Tart

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

garnished with Scallions

-

Cucumber Salad

-

 Carrot Pickles

-

Natto Miso 

(watch and learn how to make Natto here)

-

Blanched Collard Greens

-

Adzuki Bean Soup

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For Dinner

for the first time all by myself I made a Lasagna!

-

with a roasted Tomato, Onion, Basil, Oregano, Shoyu, and Sea salt  Sauce 

layers with home made Seitan.

(watch and learn how to make Seitan here)

-

and a Tofu Cabbage Corn mixed with Salt layer.

(watch and Learn how to make Tofu here)

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and of course Sheets of Lasagna Pasta 

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Garlic Bread

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Cucumber, Totsoi, Ice Berg Lettuce Salad with a Lemon Tahini Dressing

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)

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For Lunch

Fried Penne Pasta with Kale and Salt and Pepper

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For Dinner

Brown Rice
(watch and learn how to make Brown Rice)
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Fried Hijiki with Onions, Carrots, Burdock, Snap Peas
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Blanched Broccoli
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For the cooking class we  made
Polenta with Caramelized Onions
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Garlic Fried Pinto Beans
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Pressed Salad with Cabbage, Carrots,Cucumber,
(watch and learn how to make Pressed Salad)
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Blanched Broccoli and Kale
-
French Onion Soup
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For Lunch
Udon Salad with Parsley and a Tahini Dressing
-
Stir Fried Veggies Bok-Choy , Corn,and Snap peas,
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Left over Pressed Salad with added Olives and Cucumbers
-
Left over Polenta then Pan Fried
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Left over Beans and soup mixed to make a Pinto Bean French Onion Soup
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Left over Broccoli
-
For Dessert
Apple Crisp
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For Dinner
Cous-Cous
-
Sweet Vegetable Da
Red lentils cooked with Onion, Squash, Brussels Sprouts
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Napa Cabbage Salad made with Parsley,Avocado Lemon and Shoyu
-
Sautéed Kale
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Brown Rice
-
Blanched Broccoli and Kale
-
Dried Diakon cooked with Dried Tofu
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Kinpira Carrots and Burdock with Corn
(watch and learn how to make Kinpira)