Feels like Spring is coming sooner every year up here in Alaska. today was above freezing all day, with huge puddles forming from the melting snow. It is one of the most exciting times of the year I think. where you can feel such change happening all around. 

It felt like a day to make a bunch of my favorite foods all in one meal!

For Lunch 

Udon and Shoyu Kombu Broth

(watch and learn how to make Udon here)

-

Baked Squash and Tofu with Olive oil, Salt, Shoyu, and Mirin

(watch and learn how to make Tofu here)

-

Pan Fried Mochi with Sweet Adzuki Bean Paste

(watch and learn how to make Mochi here)

-

Blanched Vegetable Salad with Broccoli, Brussels Sprouts, Kale and Cucumber with a Scallion Umeboshi Dressing

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

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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
Soft Brown Rice
(watch and learn how to make Brown Rice here)
-
Udon Napa Sesame Seed Salad with a Dark Sesame Seed,Shoyu,Lemon Dressing
-
Blanched Collard Greens
-
Fried Wakame with caramelized Onions
-
Shoyu Onion Pickles
-
Sweet Squash Soup
~~~~~~~~~~~~~~~~~
For Dinner
Couscous
-
Vegetable Saute with Onions, Brussels Sprouts,Carrots, a little Oregano, Basil, and sea Salt
-
left over Blanched Greens
-
Black Bean Soup
-
Baked candied Squash
(a clever trick I learn from the amazing Mayumi Nishimura is to bake unsweet squash with a bit of Rice Syrup glazed over it when about done. so delicious)

 For Lunch

Veggie Fried Rice
Brown Rice with Onions,Carrots,Radishes,Parsley,Garlic,
(watch and learn how to make Brown Rice here)
-
Baked golden beets
-
Blanched Radishes Greens
-
Miso Soup
~~~~~~~~~~~~~~~~
For Dinner
Udon and Broth
with
Fried Tempeh
Sautéed Daikon Greens
Nori
(watch and learn how to make Udon here)

for Lunch

Corn Rice

(watch and learn how to make Brown Rice here) 

-

Nishime Daikon

(watch and learn how to make Nishime here)

-

Blanched Broccoli

-

Leek Miso

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

For Dinner

Udon and Broth 

(watch and learn how to make Udon here)

-

with Fried Tofu

(watch and learn how to make Tofu here) 

-

Shoyu Shitaki Broth 

-

Arugula 

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

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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
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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)

For Lunch

Udon Noodles and Shoyu Kombu Broth

(watch and learn how to make Udon here)

-

Deep Fried Seitan 

(watch and learn how to make Seitan here)

-

Blanched Arugula 

-

garnish with Nori

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

For afternoon Dessert 

Apple Pie 

(watch and learn how to make Apple Pie here)

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

For Dinner

Brown Rice

(watch and learn how to make Brown Rice here)

-

Carrot Pickles

-

Roasted Sunflower Seeds

-

Blanched Collard Greens

-

Fried Chickpeas with Onions and Carrots

-

Raw Salad with a Mustard Tahini Dressing 

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

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

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 

 For Lunch

Brown Rice 

(watch and learn how to make Brown Rice here)

-

Gomashio 

(watch and learn how to make Gomashio here)

-

Onion Pickles 

-

Adzuki Beans

-

Kinpira with Carrots, Burdock, Rutabaga

(watch and learn how to make Kinpira here)

-

Blanched Arugula 

-

Miso Soup

(watch and learn how to make Miso Soup here)

-

Nori

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

For Dinner 

Udon 

(Watch and learn how to make Udon here)

-

Kombu Dashi Broth

-

Tempeh cooked down in the broth 

-

Left over Blanched Arugula