 |
| The "roasted" eggplant slices..roasting uses much less oil and produces uniform browning without a lot of mess..these are for the 2 eggplant bakes |
 |
| Top is the original eggplant Parmesan, the lower one is an eggplant-spinach with walnuts, Vegan no cheese version of eggplant "Parmesan" |
 |
| Spinach leaves covering cooked eggplant slices and sauce |
 |
| Grated Mozzarella cheese covered cooked eggplants in sauce |
 | ||||||
| Roasted tomatoes, onions and bell peppers the base for the enchilada sauces..mix with either green chili's and chipotle, with filtered water and blend on high speed, or for mild, just blend with more tomatoes, cumin and oregano salt & pepper |
My sourdough starter can slow down as can my pro-biotic ferments.
A major part of cooking for Vegetarian and Vegan recipes is Preparation, a lot of my days are spent preparing ingredients, sometimes up to a week before delivery ( when something needs to ferment or dry); without this extra time, flavors would not develop well and breads would not rise and be full flavored.
So take your time preparing vegetarian/vegan meals, it is well worth it for the end results.
My sourdough starter is now over 8yrs old as began life as an own grown apple and local grown Zante grapes ( some harvested last year)..simple bottle the grapes-apples with the bloom on them ( this is the natural yeast), add filtered water and wait 3 days, as the yeast develops add some flour, for it to feed on..the process takes about a week to begin...and many months to perfect.
 | |||||||||||
| The "Granary" sourdough wholewheat breads with barley malt and faro berries..dairy free and the only sweetener is the organic barley-malt |
No comments:
Post a Comment