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| Black eyed pea and broccoli greens soup |
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| Previous 3 the chunky vegetable-tomato soups |
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| Yam and vegetable patties to be grilled or baked and served with vegetable couscous |
The June Gloom is upon us for most of the mornings, making it humid now, then the clouds depart and it is hot...going to be in the 90f's by Friday:
The Vegetarian/vegan menu for tomorrow is:
Black eyed pea and own grown broccoli greens soup
Chunky vegetable and tomato soup
A spicy bean and chipotle dip with rosemary-olive oil bread toast points..the dip is made with tomatoes, oregano, cumin and cannelli beans..it is hot and spicy
The entrees:
My infamous roasted vegetable tarts ( potatoes, onions, tomatoes ( own grown), eggplant, Mexican white squash, mushrooms, with cheese or RAW nut butter, in a wonderful poppy seed - cumin seed brioche type dough).
Rosemary-flax seed crepes with spicy greens and green beans with cheese
Roasted vegetables with a walnut salad
Vegetable-yam patties with vegetable whole wheat couscous
The sides are beet and yogurt salad with dill seed
Potato-lime salad with yogurt
Dessert is fresh fruit salad..nectarines, apples, oranges, raspberries
Own grown sprouts..black eyed pea, peas, lentils, fenugreek and chickpeas
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| Flax seed and wheat flours, poppy seed, cumin seed with beaten eggs |
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| yeast and warm water |
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| flours, poppy seed, cumin seed, yeast eggs and melted butter |
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| The completed "brioche" type dough for the roasted vegetable tarts will prove at room temp for 1 hour then knock back and refrigerate overnight |
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| Flax seed and rosemary crepe batter |
Thanks for this, Gorgeous and pretty photos.
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