Avocado-Coconut soup, Squash-watercress soup, raw soups, roasted vegetables, White Mexican Squash "cakes" with yogurt mint sauce and chickpea salad, fresh fruit cornmeal cobbler.

It is very important when cooking vegetable soups and stews for vegetarians-vegans to add many more vegetables and flavorings, than for regular recipes. As their main source of nourishment is plant based.

it is also a great idea to prepare the dishes the day before serving so the flavors can mature overnight.
This is especially important when cooking for Vegans, where a lot of dishes cooked and served that day can end up tasting like warm salads, or whatever is the strongest flavored vegetable, usually onions/garlic/scallions.

A lot of recipes I make for creamed/blended soups include more vegetables as a base, then add the main ingredient  eg. today I am making an avocado-coconut soup.
The soup base is carrots, parsnips, onions, potatoes, celery (lots of), sauteed in grape seed oil, then simmered in rice milk and vegetable stock.
it will be blended with coconut milk and raw avocado tomorrow before it is delivered, this way the soup base can develop more flavors overnight and the avocado flavors will be fresh and more powerful.
Avocado can discolor in soups, the secret is to add it last thing and maybe hit the soup with some fresh lemon or lime juice just before serving/packaging.

The watercress-squash (white Mexican squash) is made the same way except the watercress is added today and the soup blended.
Watercress can have an overpowering "peppery"  flavor that mellows out overnight.

left to right   tomatoes, avocados, cantaloupe peaches, eggplant, apples, baby sweet peppers, brown onions,bananas

L-R red grapefruit, white sweet potatoes, oranges, parsnips, carrots

L-R  Celery, Persian cucumbers, White Mexican Squash, sweet potatoes, watercress

The menu for tomorrow is:

Avocado-Coconut Soup

Squash and watercress soup

raw soup with avocado, sea vegetables, oranges, cucumber, greens and apple


Entrees:

Roasted root vegetables..parsnips, field carrots, onions, potatoes, sweet potatoes ( not yams) with imperial Couscous ( turmeric, onions, and sweet potatoes)


Roasted nightshade vegetables..baby sweet peppers, eggplant, tomatoes, red onion, white Mexican squash with whole wheat pita bread and fresh Mexican style cheese

White Mexican Squash cakes (latkas) with yogurt-mint sauce and tomato & chickpea salad..these are packed with nutrients and a great way to get folks to eat and enjoy more summer vegetables.


Desserts are:

Fresh fruit ( peaches, apples and berries) cornmeal cobbler...fresh poached fruit with a sweet corn bread topping...fabulous old fashioned dessert

Fresh fruit salad..peaches, cantaloupe melon, lime juice, apples, banana

 I will post more photographs tomorrow when I am getting the orders ready for delivery, have a great day..here it is getting hotter, day time temps will be in the 90f's which is why I will be up at 5am tomorrow cooking.
John Nigel