Chunky Italian Soup, Roasted red pepper and corn soup, limeleaf and lemongrass summer vegetable curry, coconut creamed summer vegetables with own grown tomatoes & masa harina crepes, baked eggplants , Apricot-nectarine crumb cakes PHOTOS

Here is my progress so far today, On a lovely overcast cool Los Angeles Sunday.
Everything is made "from scratch", including the gallon of tomato sauce (yesterday afternoon)..enjoy the photos and Ideas for better Vegan-Vegetarian( when cheese-dairy is added) eating:

Gallon of tomato sauce, some is for the chunky Italian soup, the 10 bean and kale soup and the Eggplant Parmesan

The vegetable packed Chunky Italian style soup before topping with fresh torn basil leaves

The 10 bean and kale soup simmering

Mild curried Summer vegetables with lime leaves and lemongrass finished with coconut milk, will be served with steamed brown rice

The roasted red bell pepper and sweetcorn soup finished with coconut milk and smoked paprika

Basil topped Italian soup

Baked eggplant for the Parmesan will complete tomorrow

Summer vegetables with own grown tomatoes and coconut milk..these also have wine and marjoram and will be served with the Masa Harina crepes and served like a canneloni with cheese

Baked spaghetti squash for the Eggplant Parmesan..will be served as  side dish

Cake batter for the crumb cakes

before adding the crumb topping to all 3 cakes

Scrape the baked squash with a fork and it forms strands like thin pasta

previous 3, the masa harina crepes, as they cook lay on cotton towels so they remain tender and pliable as they cool. The masa makes them very delicate and sweet

Previous 3 the Fresh apricot & nectarine crumb cakes, cooling, the recipe is on my website, on Summer Specials Page, hit the link and go to that page and scroll down to bottom..enjoy

 http://www.goodelifelivingwell.com