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

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

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)

-

and of course Sheets of Lasagna Pasta 

-

Garlic Bread

-

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

For our second day in Haines Alaska we got to teach a little cooking class for Lunch.

 For Lunch

Polenta 

with Roasted Almonds and Baked Yams 

-

Blanched Veggie Salad 

with Broccoli and Red Onions and Brussels Sprouts, and Lemons 

-

Sauerkraut 

-

Black Bean soup with Corn and Carrots and Onions

-

Apple Burritos for Dessert 

~~~~~~~~~~~

For Dinner

Pasta with Onions and Tomatoes and Basil

-

Steamed Kale

-

Sourdough Bread 

Yay we made it a week into the New Year!! 

and for a New Year celebration Ionia did our usual thing of Feasting and Dancing!

For Lunch 

we had 

Brown Rice

-

Blanched Bok-Choy

-

Tempeh that has been pan fried and cooked down in shoyu dashi

-

Miso Scallions 

~~~~~~~~

For Dinner

Fried Linguini 

fried with

white Mushrooms

Tofu

Fresh Basil

-

Salad

with 

Lettuce

Olives

Cucumbers

Tomato

 

 For Lunch

Brown Rice with Gomashio and Scallions 

-

Sauteed Cauliflower 

-

Steamed Squash and Onions

-

Kidney Bean Soup

~~~~~~~

For Dinner 

Pasta

 cooked with 

Tomato, Onions, Basil, Cauliflower, Cabbage,Salt, Olive Oil, Shoyu

-

Salad with a Tahini Garlic Dressing

Dessert

Vegan Cup-Cakes!! 

with Tofu Cream and Raspberries

For Dinner 

Pizza!

one pizza topping had

Squash, Onions, Basil and Green Olives 

-

the other had 

Tomato sauce, Mushrooms , Zucchini,onions,

-

we also had Raw Salad with cucumbers, and carots

 

 

~~~~~

 

For Lunch the next day we wanted try encourage chewing so

Brown Rice Balls with Umeboshi 

-

Blanched Garden Napa Cabbage

-

Tempeh Cooked down in a shoyu dashi

-

Miso Soup

-

Pickles

~~~~

For Dinner

Brown Rice

-

Gomashio

-

Nituke Vegetables with Onions, Squash and Radishes 

-

Vegetable Broth

-

Leftover Blanched Napa

So........yeah....it has been a while...I have been super busy getting from one place (Austin Texas) to another (Maui Hawaii). But I didn't stop  cooking and taking pictures to show you guys! 

I am loving Maui so much! it so nice and warm and I get to swim in a beautiful ocean! Before I came here I always thought it was a cliche to go to Hawaii (and it is) But I just love it!!

here are the last meals I had in Austin

Meal 1 

Brown Rice 

-

Baked Sweet Potatoes

-

Steamed Broccoli and Bok-Choy

~~~~

Meal 2

Pasta  

-

Tomato Sauce made with diced tomatoes, Onions, Corn, Basil

~~~~~

Meal 3

Bulgar

-

Baked Root Vegetables Beet, Potatoes, Onions, Squash with Spices and Herbs

-

Blanched Kale with Sesame Seeds

~~~~~

Meal 4

Left Over Bulgar

-

Left over Baked Root Vegetables made into a Soup with Tofu

-

Raw Salad 

-

Steamed Carrots and Daikon

~~~

Meal 5

Bean Burritos made with Fried Kidney Beans and Corn Tortillas 

-

Blanched Vegetable Salad

I am having so much fun cooking on this little trip! I feel like I have all this new inspiration for food!!

and just reminding me self to just have fun!

For Lunch

Red Lentil Soup

 with Sauteed Onions and Garlic,and Watercress for garnish

-

soft Brown Rice with Umeboshi Plum

-

Pressed Salad made with hard Cabbage and Carrots and with Grated Apple

-

Blanched Kale with Cashew Basil Dressing

~~~~

For Dinner

Kinpira Soup with Wakame 

-

Quinoa 

-

leftover Pressed Salad

-

pan fried Tofu Nishime with Daikon and fresh Shitaki Mushrooms

-

Blanched Bok-Choy