Light lunch that is quick to make!

When I struggle with digestion problems I like to cook meals that are not going to feel heavy in my stomach. Soft creamy millet is a great option just for that.

I like to make mine on the wetter side, cause I rarely enjoy dry millet. 

One of my favorite things about millet is that it is a whole grain that takes very little time to cook! I cook mine for 30 minutes and done!

For Lunch

Millet

with caramelized Onions and Sweet Potato

-

Onion Dill Pickles 

and Olives

-

Simple Raw Salad 

with Iceberg Lettuce , Tomato, Apple, 

and a Lemon Tahini dressing 

-

Blanched Kale

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)

-

Blanched Bok-Choy

-

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.

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

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

-

Cucumber Dill Salad with Lemon Juice and a pinch of Salt

 For Lunch

Boiled Millet with a Tahini Sauce

-

Blanched Kale

-

Heirloom Tomato Salad with Argula, Avocado and Salt, Lemon and Olive Oil Dressing

-

Gyoza Dumpling with a Seitan, Onion, Garlic filling

with a Shoyu dipping sauce

(watch and learn how to make Seitan here)

~~~~~~~~~~~~~~~~~ 

For Dinner

Soba mixed with a little bit of strong Basil Pesto 

-

Chickpeas cooked with Sweet Vegetables, Onions,and Carrots

-

Blanched Bok-Choy

-

Baked Squash

 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

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

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

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

-

Chickpea Masala

-

Blanched Bok-choy

-

Boiled Corn

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

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

 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,

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Toasted Almonds 

-

Kimchi

-

Steamed Broccoli

-

Baked Chickpea Beet Patties with Cucumber Dill Tofu Sauce

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

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

-

Sautéed Arame with Tempeh, Onions, and Tahini 

 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

Soba Noodles and  Shoyu Ginger Broth

(watch and learn how to make Udon Noodles and Broth here)

-

Marinated Tofu

(watch and learn how to make Tofu here)

-

Blanched Bok-Choy, Carrots, and Corn

-

Fried Mushrooms

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

For Dinner we were Celebrating so we had

Falafels! 

with a Tomato Artichoke Salad,with Cucumbers 

Tahini Sauce

Olives

and White tortiallas