|Tri-colored steamed quinoa, black, gold & white with cumin, turmeric and peas for the Szechuan Eggplant|
|Szechuan Eggplant..very spicy|
|orange-lime glazed carrots with hazelnuts and almonds|
|Steamed wholewheat couscous with cinnamon, and turmeric & pistachio meats|
The Yellow split pea with zucchini has undertones of "citrus" from the ground coriander and turmeric, this is another wonderful soup without any heat..both are finished with fresh coriander greens and flowers.
I also made use of my own grown tomatoes and made a tomato onion soup, blended with coconut milk and added fresh basil form the garden.
The vegetables for roasting are being done the same was as mentioned in The Great Granny Diet..tomatoes, button mushrooms, garnet yams, parsnips, green bell pepper, onions, white corn on the cob, and will be cooked in the morning, as will the whole wheat couscous
I have baked the eggplant for the Szechuan sauce rather than fry to cut down on the oil and will be serving it with a mixed tangerine and lime juice..the sauce is heavy with hot peppers and fresh ginger, this also comes with steamed gold quinoa.
I have made a great sauce for whole wheat gnocchi See TGGD 1 gallon recipe
fresh fennel root and artichoke hearts, finished with avocado oil and Spanish green olives.
Strong and deep flavored sauces don't need cheese to improve their quality and make ideal Vegan dishes.
Tonight I am making all butter- oatmeal, dried cranberry, toasted pecan, roasted almond and dark chocolate, whole wheat cookies
We are headed for a mini heatwave temps are going to be in 80f-triple digits, tomorrow I am off to Palm Springs where it is expected to be 113F..so hot and spicy foods work well in hot weather!
|soaked and drained yellow split peas for the soup|
|soaked and drained orange split peas..daal|
|spicy daal - side view|
|spicy daal topped with cilantro flowers|
|yellow split pea & zucchini soup with cilantro greens|
|The gnocchi sauce|
|the fennel-artichoke sauce for gnocchi ... side on|
|own grown tomato soup with purple basil and coconut milk|
|the fennel-artichoke sauce for the gnocchi|