Today's temperature at my house is going to be mid 80's with a light ocean breeze..I am not shading my salad greens and herbs today as it is not quite as hot as yesterday.
Tomorrow's menu features dishes from the Middle East, India and Mexico, with American chocolate chip, roasted nut and raisin oatmeal cookies and banana-nut sourdough flax seed whole wheat waffles for dessert.
Enjoy the photographs of today's prep, tomorrow will feature photos. of the vegetable and side dishes, the Samosa style turnovers, The cashew paella and the construction of the enchiladas.
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| Vegetable base for the Corn and Vegetable Chowder |
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| Ripe and peeled plantains..to peel place them in a pot of boiling water for about 3 mins, remove and peel while hot..skin comes off very easy. | These are for the "meaty" part of the enchiladas |
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| Saute the plantains in a little oil & added organic unsweetened coconut |
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| The vegetable mix for the enchiladas..no spice, tomatoes, cumin, vegetable stock, baby white new potatoes, onions, garlic, yellow bell peppers, celery, carrots, parsnips, zucchini, sweetcorn |
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| The plantains and coconut |
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| The enchilada mix for the filling..I will add the plantains when I roll them up tomorrow |
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| The vegetable-corn chowders made with stock and almond milk, packed |
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| Cooked beans for the hommus |
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| The banana-mixed nut, sour dough, wholewheat-flax seed waffles |
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| Mixed bean hommus finished with olive oil & smoked paprika |
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| Whole wheat, chocolate chip, roasted almond, golden raisin, crispy oatmeal cookies |
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