Mexican-Italian sauces and dried tomato polenta, plus miso, leek & Potato soup, and Mexican style vegetable soup with coconut cream..Photos and info

The Mexican style vegetable soup with cumin, oregano & finished with cilantro and coconut cream

Red Miso soup with sea vegetable kombu

leek and potato soup with coconut cream

The vegetable soup simmering

Adding the pre-blanched and crumbled tempeh to the tomatillo, mushroom and tomato base for the Mexican 'lasagne"

The butternut squash and eggplant sauce for the polenta-tamale pies

The completed tempeh & tomatillo sauce for the lasagnas, these will be vegetarian as I am layering the tortillas with cheese, live yogurt and sauce

Spicy Yam and garlic mole, made with white bonito yams, sweetcorn and cooked chickpeas. This will be served with steamed long grain brown rice .

( the mole sauce is purchased freshly made, from a Mexican store and is then diluted with water or stock, sometimes vinegar is used but I needed it sweet to compliment the yams)

Dried tomato-sweetcorn polenta

above this will form the  base of the polenta-tamale pies

and also the crust (as this will be cut up tomorrow for delivery and baked at client's home)..this is a fabulous vegan dish

More photographs tomorrow of the completed dishes before delivery, plus the banana cream bread puddings.

Have a great day