For lunch:
Kashavanish? Buckewheat fried with elbow noodles and onions.
Blanched cabbage.
Grated daikon.
Miso soup.



For dinner:
Barley porridge with onions and carrots.
Sautéed kale with tofu.



For snack peanut butter cookies.
I made 150 cookies!


For lunch:
Three kinds of rice balls, sesame seeds, pumpkin seeds, shisho powder.
Sautéed greens with dandelion greens and corn and cabbage.
Fried Lentils.
Onion shoyu pickles.



For dinner:
Basmati rice.
Nishime with seitan, onions, carrots.
Blanched kale.


For lunch:
Corn rice.
Blanched kale.
Kinpera with carrots and daikon and corn.
Pressed salad.


For dinner:
Sweet veggie millet.
Blanched vegetable salad with kale and daikon and beets.
Fried lima beans with nursed and onions.


For lunch:
Noodles and broth.
Broth: shoyu, shitaki, kombu.
Noodles: udon.
Tempura onions and squash.
Blanched broccoli.


For dinner:
Sweet chestnut and black soybean rice.
Sautéed cabbage.
Roasted sunflower seeds.
Blanched daikon.


For lunch:
Millet.
Blanched daikon with tahini sauce.
Sautéed dandelion greens.
Miso soup.


A cake I made for my daddies birthday!
With a peanut butter frosting.



For dinner:
Walnut rice.
Sautéed hijiki with onions and carrots.
Blanched kale and broccoli.


For lunch:
Pan fried polenta.
Sautéed onion condiment.
Cucumber pickle.
Garlic sautéed broccoli.


For dinner:
Pumpkin seeds rice.
Wakame salad with cucumbers and orange.
Pan fried then cooked down tempeh.
Blanched kale.


For lunch:
Quinoa with a shoyu parsley sauce.
Blanched garden radishes.
Onion carrot nishime.
Miso soup


For dinner:
Basmati rice.
Chana masala (aka spicy chickpeas): chickpeas, onions, garlic, ginger, garham masala, jeera, salt, olive oil, coriander.
Split chickpea dal with onion ,garlic, spices: fenugreek, salt, jeera, olive oil.
Sabji : carrots, cabbage, onion, jeera, garham masala, olive oil, salt.
Chipati bread: pastry flower, water, salt, olive oil.



For lunch:
Sweet veggie millet with onions.
Arame salad with carrots and broccoli, sautéed onions.
Blanched cabbage.
Chickpea soup.


For dinner:
Brown rice.
Sautéed failing greens.
Black soybeans with onions and chestnuts.
Blanched daikon.



For lunch:
Mochi.
Veggie miso soup.
Blanched radishes.


For dinner:
Corn rice.
Fried black beans with garlic.
Blanched daikon and daikon greens with tahini dressing.


For lunch:
Sweet chestnut rice.
Sweet veggie lentils, with onions and carrots.
Blanched mizuna with sesame dressing.


For dinner:
Sweet veggie millet, with onions, squash.
Sautéed arame.
Blanched turnip.
Kidney bean soup, with onions and carrots.


For lunch:
Noodle salad, with roman lettuce,
Broccoli.


For dinner:
Brown rice, gomashio.
Nituke with carrots and cabbage, onions, collard greens.
Miso soup.
Radish pickle.


For dinner:
Brown rice.
Blanched cabbage.
Sautéed parsley.
Deep fried buckwheat nuggets.


For lunch:
Fried rice with seitan, onions, carrots, corn, garlic, ginger.
Garden salad with avocado.


A almond cinnamon cake for Saori's birthday!


For dinner:
Barley porridge with seitan, carrots, onions, chickpeas, rice, pearl barley, corn.
Blanched daikon greens and roots.


For lunch:
Brown rice with gomashio.
Blanched turnips with tahini dressing.
Polenta with parsley.


For dinner:
Brown rice.
Sautéed daikon greens.
Sautéed arame with tahini and carrots and onions.
Shoyu turnip pickles.


For lunch:
Brown rice with gomashio.
Sautéed daikon greens.
Miso soup.


For lunch:
Sautéed daikon greens and roots.
Brown rice with umeboshi pickle.



For dinner:
Brow rice with gomashio.
Blanched daikon greensand roots.
Pressed nappa cabbage salad, with dulse.
Miso soup.


Saori and I made a mochi snack with maple syrup shoyu sauce, wrapped in nori....yummy!


For lunch:
Rice kau bread with hummus.
Sautéed arame with onions.
Blanched veggetable salad, with Easter egg radishes, nappa cabbage (all the greens are from the garden!)
Miso soup.


For dinner:
Brown rice.
Left over clenched veggie salad.
Sautéed daikon greens.
Miso soup.


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For lunch:
Udon noodles and broth.
Fried tofu.
Raw salad with cucumbers.


For dinner:
Brown rice.
Blanched cabbage.
Baked squash with leek miso.
Miso soup.


For lunch:
Brown rice with corn.
Fried tempeh then cook Dow. With hijiki.
Baked squash.


For dinner:
Buckwheat with corn and onions.
Broccoli with sesame sauce.
Kidney bean soup.


For lunch:
Sweet rice with Adzuki beans and chestnuts.
Nishime onions, carrots, squash.
Fried dandelions.
Shoyu pickle.


For dinner:
Fried udon noodles.


For lunch:
Brow rice with shio kombu.
Sautéed onions, squash, cauliflower.
Pressed salad with dulse.
Miso soup.


For dinner:
Brown rice and wild rice.
Burdock, carrot, Kinpera.
Raw salad.
Miso soup.


For lunch:
Brown rice.
Stir fried vegetables with tofu.
Vegetable soup.



For dinner:
Brown rice sushis with carrots, scallions, tofu, umeboshi paste, tahini.
Miso soup.
Blanched vegetables.


For lunch:
Vegetable fried rice.
Arame with onions.
Lime bean soup.


For dinner:
Sweet vegetable barley porridge.
Sautéed zucchini.
Blanched parsley with a sesame seed dressing.


For lunch:
Udon noodle stew, with black eyed peas, onions, carrots, squash.
Blanched kale.


For lunch:
Brown rice.
Black bean salad with red onion, carrots, corn, red bell pepper, cilantro.
Fried wakame with tofu and onions.
Blanched kale.
Miso soup.


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For lunch:
Brown rice ball, with umeboshi plum in the middle, sesame seeds on the out side, and a strip of nori.
Kinpera, made of carrots, rutabaga.
Sautéed parsley.
Blanched bok-choy.
Kidney bean soup.



For dinner:
Hato-mugi stew, made of onions, carrots, squash, rutabaga, hato-Mugi barley.
Brown rice.
Vegetables with a tahini white miso sauce.
Pressed salad, nappa cabbage, cucumbers, salt.


For lunch:
Quinoa salad, made of onions massaged in umeboshi paste, carrots, parsley.
Tempeh, pan fried then cooked down in shoyu broth.
Blanched broccoli.
Miso soup with wakame, onions, left over brown rice.



For dinner:
Brown wheat rice.
Arame salad made of, lettuce, carrots, parsley.
Baked squash.



For lunch:
Brown rice.
Nishime, made of, onions, rutabaga, carrots, tempeh.
Blanched bok-choy..
Rutabaga shoyu pickles.
Clear broth soup.


For dinner:
Millet.
Blanched kale.
Kinpera.
Squash soup.


For lunch:
Brown rice with roasted sunflower seeds.
Nishime, onions, squash.
Sautéed parsley.
Rutabaga shoyu pickles.
Miso soup.


For dinner:
Noodles and broth, fresh tofu, blanched broccoli, nori, sese seeds.


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For dinner,
Brown rice.
Fried dulse.
Sweet veggie lentils.
Creamy Broccoli soup.





For lunch Eliza and Thay made,
Millet rice.
Hijiki salad with lettuce and cucumbers, and a miso tahini dressing.
Roasted sunflower seeds.
Shoyu diakon pickles.
Chickpea soup.


For Dinner Thay, Chase, and I made,
Buckwheat with sautéed onions and rutabaga.
Blanched broccoli with a onion squash sauce.
Sautéed parsley with garlic.
Grated daikon.


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It has been a long amazing weekend, with a lot of cooking!!

Phiya and I made lunch.
We made, Hato-Mugi barley stew with sautéed rutabaga, carrots, onions, garlic, ginger, and shoyu.
Left over squash onion nishime.
Blanched purple kale.
Dandelion tempura.


For dinner Eliza and Emma and thay made sushis!!
They made sushis with brown rice, pan fried tofu then cooked down in shoyu broth, carrots, cucumber, ume paste, tahini, napa cabbage.
They made a udon noodle soup.


For lunch Cathy and Emily made,
Sweet brown rice ohagies with Adzuki beans and pecans.
Kinpera made of carrots and cauliflower.
Miso soup.


Some new woofer friends dwight and joe and I made some tan-pops with tofu wasabi sauce!


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Yesterday Phiya and I made lunch for a high school in Homer.
We made whole wheat pasta with seitan , onions, tomatoes, basil, garlic.
Blanched broccoli with a tahini dressing.
pressed salad with napa cabbage, raddishes, celery.


Also dessert. Stew apples and strawberries with roasted pecans and a slice of orange.


Today for lunch we had 50 people coming for lunch.
So we made rice salad with onions, carrots. Celery, roasted walnuts.
black turtle beans with onions and garlic.
Squash nishime with onions and deep fried tofu.


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For lunch
Barley porridge with onions, carrots, squash.
Sautéed broccoli.


For dinner,
Brown rice with gimasio.
Fried arame.
Blanched bok-choy.
Miso soup.


For lunch
Wheat rice.
Kinpera with carrots, burdock, and rutabaga.
Fresh tofu with kale.


For dinner
Squash soup.
Blanch vegetable salad, with broccoli, carrots, and bok-choy.
Saurkrout.
Adzuki bean rice.
Roasted sunflower seeds.


For lunch
Red and white quinoa, with sautéed onions.
Blanched cauliflower.
Squash nishime.
Black bean soup.


For lunch,
Udon noodles and broth.
Onion, carrot, squash tempura.
Fresh tofu.
Blanched vegetables.


For lunch
Buckwheat.
Raw salad with cucumbers,radishes, squash nishime.


For dinner,
Kamut rice.
Sweat vegetable lentils.
Blanched kale, cabbage.
Shoyu pickles.
Miso soup with wakame.


For lunch
Rice porridge with onions,carrots,squash.
Natto with shoyu and mustard, and scallions.
Fried dulse with onions.
Pressed salad.


For dinner,
Split pea soup.
Brown rice mixed with sweet rice.
Squash nishime.
Sautéed broccoli , and kale,
Raddish.
Onion miso.


For lunch,
Chickpea rice.
Hijiki salad with cauliflower, scallions, fresh tofu.
Shoyu pickles.


For dinner,
Sweet veggie millet, with onions and squash.
Press salad with tahni dressing.
Blanched kale.
Shoyu pickles.


For lunch,
Corn stew. With onions, cabbage
, squash.
Sautéed greens.


For dinner,
Brown rice.
Sautéed kale with smashed tofu.
Kinpera with carrots and rutabaga.
Black bean soup.


For lunch,
Hato-mugi porridge, with onions, carrots, squash, corn, scallions, ginger.
Sautéed cabbage.
Shoyu pickles.


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