Beet Borscht made with apple juice, cinnamon and white wine.
Potato and onion soup with coconut cream.
Lemon-cucumber-fennel chilled soup..(except for the boiled eggs, which will act a thickener along with coconut milk.... this is a totally raw soup).
A black bean and corn salad with chipotle dressing, blue corn chips and romaine hearts.
Roasted curried vegetable free-form tarts..with a whole wheat and flax seed yeasted dough..yams, yellow potatoes, sugar plum tomatoes, Spanish onion, beets, eggplant, with a nut butter cream.
Bell peppers stuffed with eggplant, garlic, tomato and quinoa ..scented with cumin and fresh mint in a tomato-cinnamon sauce..(Similar to the ones I made in Kuwait City)...to be finished at client's home
Streusel pineapple-strawberry cake.
English toffee-walnut whole wheat oatmeal thin and crispy cookies.
Mixed bean and micro sprouts.
enjoy.....
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| market buys, washed and air dried |
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| the root vegetables for roasting for the tarts |
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| the eggplant, raisins, pine nut and tomato filling for the peppers |
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| the filling with the steamed quinoa added, mix well then lay on a cookie sheet to dry out |
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| the roasted vegetables before adding the roasted eggplants and the tomatoes..marinate overnight and bake in pies |
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| the pepper filling with quinoa drying out |
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| cookies waiting to be baked..a very moist mix made with sunflower seed margarine |
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| previous 2 the cookies are baked..they come out wafer thin and crisp up as they cool |
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| The cooking dish for the stuffed peppers, olive oiled, then add chopped red onion, tomatoes and fresh oregano, place stuffed peppers over top and bake in pre heated ( pre-heat for 25 mins) oven 375f covered for 30 mins |
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| when stuffing vegetables it is a good trick to par-boil/blanche the vegetables so the results will be fully cooked and tender |
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| The quinoa-eggplant stuffed peppers with added fresh mint leaves |
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| The fabulous blended cucumber-lemon soup..dairy free and uncooked...topped with extra virgin olive oil |
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| Chipotle seasoned black bean and roasted corn salad |
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| The roasted vegetable tart before baking |
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| The baked roasted vegetable tart...a cross between a calzone and a pizza with a brioche whole wheat-flax seed meal crust |
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| The baked fresh pineapple-strawberry streusel cake |
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| before baking |
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the whole wheat-flax yeast dough for the tart, after first rise, "knock back" and refrigerate 24 hours to develop flavors.. |
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