The BEST of times to be a vegetarian/vegan

I believe that becoming vegetarian is  not only better for one's overall healthy but also for menu planning...at this time of year in the transition from Spring to Summer,  the endless varieties of ripe, seasonal vegetables and fruits emphasize the diversity of dishes we can create...what comes to mind are  fresh flavored soups and my favorite, warm salads....




When I used to eat meat and fish my favorite meals were typically steak and salad, or when on the yachts in the Mediterranean, whatever was the local find at the fish markets with some local grown salad greens...becoming a veggie has actually opened my eyes to the many veggies I have been missing out on..and the ways they can be served.


Thursday I am making some warm salads...fabuluosly mixed flavored:

A roasted sweet potato and apple with Spring Greens-micro mix, with toasted pecans..the dressing is a lime- honey-mustard




A Roasted Beet and Mint salad with overtones of vanilla, with a fresh berry, miso dressing..in place of greens it is served with steamed new potatoes with toasted sunflower seeds




The soups are 2 coconut creamy vegetable soups, one a semi-classic ( using rice and coconut milk in place of cream) Vichysoisse ( I love this so thick that your spoon can stand up in it.); and a "creamed" mixed vegetable with lots of sage and celery in it.


As well as a miso with sea vegetables.

Coconut creamed vegetable soup

Miso with kelp ( kombu)

Steamed beets with vanilla..to be roasted tomorrow

baking eggplants with sprayed olive oil & thyme

a great invention...a pump spray for olive oil..great for low calorie roasting

Potato-leek soup, with addition of coconut cream, can become Vichysoisse when served cool

eggplant lasagne with just Parmesan cheese

eggplant lasagne with mozzarella and Parmesan

For desserts I am making almond and dried tart cherry oatmeal cookies and a classic kugel ( wide noodle, cottage cheese-sour cream, eggs, pudding/side dish with fresh strawberries)