Last day in Europe. we went to Ghent to visit a friend and a Macrobiotic restaurant there called Avalon.

really lovely place. great food. very rich and delicious.

For Lunch

Brown Rice

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Sautéed Leeks

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Blanched Kale with a Sauce 

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Baked Carrots

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Cabbage Coleslaw with Radish

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Vegetable Pie with Jerusalem Artichoke and Tofu

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Nishime Onions

that is all that I ordered. the other plates are not mine.

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For Dinner

Long Grain Brown Rice

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Baked Squash

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Sautéed Brussels Sprouts

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Blanched Daikon and Watercress with Pressed Salad and a dressing 

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Fried Arame with Tempeh, Onions, and Tahini 

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And I had a glass of Apple Juice to fancy it up!

Second to last day in Europe. made a point to relax and not do much except cook and eat duh!

For Lunch

Long Grain Brown Rice

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Natto prepared with Mustard, Shoyu, and Scallions 

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Nishime with Onions, Squash, Carrots, and deep-fried  Tofu

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Blanched Salad with Daikon, and Bok-Choy 

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For Dinner

Spagetti with Sautéed Broccoli and Carrots and Tofu

and Tomato Sauce

Sometimes I like going out to eat with friends. but it is not always easy being vegan and the only macro person I know who don't eat fish. but I keep with the simple stuff in restaurants

For Dinner in Antwerp 

Natto Sushi

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Cucumber Sushi 

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Ginger Pickle

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Wasabi 

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Lunch in Bruge 

Spaghetti with Tomato Sauce (No Cheese of course)  

For Lunch

Millet with Gomasiho

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Blanched Napa Cabbage with Orange

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Carrots and Beets cooked together

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Nishime Fennel 

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Jerusalem artichokes 

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Pickles

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For Dinner

Sweet Sticky Millet

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Onion Cauliflower, Potato Pickles

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Lentils

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Baked Squash and Parsnip

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Salad with Cooked Cabbage and Raw Cucumber and Lettuce

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Kinpira Carrots and Leeks
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Dessert
Apple Crumble

For Lunch was a brunch set out for the media to come a see the lovely Cuchara Club .

so we made all of this delicious show food! 

Mini Tofu/Tempeh/Seitan Sandwiches 

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Salad -in-a-bite Cucumber Rolls 

with Blanched Carrots, Raw Radish, Tofu Dill apple cider vinegar syrup sauce

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Mini Adzuki Bean Rice Balls with Wasabe and Umeboshi 

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Miso Soup

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Tofu Cheese Cake 

Made with Tofu, Maple Syrup, Kudzu, Agar-Agar, Vanilla, 

and a Almond Crust 

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and right after that I assisted in a great Cooking class done by Pilar Benitez 

she made

Millet Porridge with sweet Vegetables

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Sauteed Kale and Tofu

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Pressed Cabbage with Grated Apple

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Pressed Radish Pickles with Mustard 

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For Dinner

Seitan Pasta Vegetable Stew

For Dinner

Squash Soup

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Brown Rice with Adzuki Beans and Caramelized Onions

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Pressed Salad

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Sautéed Kale with Tofu