 |
| Lentil-kale-barley soup |
 |
| Tomato-Vermicelli soup |
 |
| Fresh sourdough breads some for the bruschetta |
 |
| The vegetable-basil "pesto" filling for the eggplant rolls. By adding more sauteed vegetables and fresh cheeses, cuts down on fat & oils. |
 | |||||||
| The tomatoes,olive oil and fresh basil to be grilled for the bruschetta |
 |
| Vegan Vegetable-pesto for the mushrooms |
 |
| sliced mushrooms topping a bean and vegetable base |
 |
| The vegan-vegetable "pesto" topped mushrooms to be baked at client's home |
 |
| The pasta and artichoke-eggplant bake before topping with more cheese to be baked at client's home |
 |
| pecan-mint vegetable "pesto" for the polenta triangles |
 |
| Cheesy polenta triangles |
 |
| Potato wedges for the mushroom bake and also or the Vegetable "pesto" |
 |
| collard & mustard greens with white squash |
 |
| Cracked green olive and fennel loaves..sourdough |
 |
| Baked loaves |
 |
| Fresh lime and pine nut oatmeal cookies |
No comments:
Post a Comment