Eggplant and walnut dip, Mushroom "bolognaise", Mac n'kale

The dosa mix..soaked yellow split peas and brown rice, blended with rye rejuvelak and live yogurt, ferments for 3 days

dried mushrooms

drying mushrooms

the soaked yellow split peas and brown rice before blending

We are having another mini-heatwave this holiday weekend day time temps low 80f's ( President's Day on Monday), the weather is going to change mid week when a storm is expected.
But it is good to make use of the good weather to enjoy some great vegetarian/vegan foods.
This menu features the most diverse way of preparing vegetables, fungi, grains and nuts I hope it inspires you to experiment and make the most of plant based foods

I have mentioned this before,  to add texture to vegetarian/vegan dishes the best ingredients are fresh mushrooms and eggplants..without having to buy over processed "meat " substitutes.
To add more depth to any mushroom recipe, allow the mushrooms to dry out overnight or longer, this way they will retain some "bite" when added to sauces; also a good buy are pre-dried mushrooms, these can be reconstituted in water and the water then used in any recipe for more flavor.
 I am preparing for my clients some  great dishes using both these vegetables.
 

"Chunky" Marinara base for the pasta sauces

The menu for President's Day :

Eggplant and walnut  dip/spread, this is being served with dosas,


Vegan soups
Split pea and vegetable

Leek and potato (blended)

Bow tie pasta noodle vegetable

Vegan Entrees:
Vegan Mushroom &  walnut turnovers with leeks.

Vegan Whole wheat pasta with kale, red lentil and tomato sauce

Vegan Mushroom "bolognaise"  with pasta

Vegetarian Mac n' kale with spinach  and Mozzarella cheese


Desserts/breads:
Roasted sunflower seed butter, oatmeal cookies

Sour dough bread  with fresh rosemary and walnuts

The mushroom "Bolognaise"

The 3 day fermented dosa batter with turmeric, chopped cilantro and grated ginger root

The vegetable bow tie noodle soup side view

Over view of the Potato-leek soup finished with coconut milk

The rosemary-walnut sour dough loaves will have a 4 hour prove at room temp

Side view of the kale, red lentil pasta sauce

The mushroom and walnut mix for the dip/spread

The split peas and vegetable soups

The base for the walnut-mushroom turnovers..sake added and will add baked potatoes

Previous 2, the cooked dosa's

The walnut-mushroom spread (tastes like pate) for the dosa's

These are fantastic, naturally gluten & egg free and taste like stuffed grape leaves