Avocado-Vegetable soup, red pepper pazole, Black eyed pea and Greens soup, no spice enchiladas, Celebrating Mexico Menu..PHOTOs

In honor of Mexican Independence Day on Monday 16th September..I am doing a Mexican Inspired menu for tomorrow...I really don't need an excuse to make Mexican inspired food, I just love the fresh vegetables and fruits that are used in abundance in this cuisine.

The menu for tomorrow is:

Avocado Vegetable soup..tomato based with hominy, carrots, onions, celery, garlic, potatoes with  fresh avocado..normally it is served with the avocado on top as this is for delivery I have added it half way up the container to prevent oxidization.This is served with Tortilla chips

Black eyed pea and turnip greens soup..this is quite spicy as it contains chipotle pepper

Pozole with cabbage and potatoes..this is a very spicy blend red chili and white hominy

The entrees are:

Spinach and mushroom strudels ( should be turnovers but I can get more filling in a strudel shape and easier to handle) with a mango-avocado salsa

The filling for the strudels

Tempeh, pinto bean stew with steamed brown rice

Non-spicy enchiladas with cheese..I use a tomato base as opposed to a chili base, and they are stuffed with vegetables (Mexican white squash, carrots, yams, celery, onions, cumin, oregano, garlic) and cheese

The filing for the enchiladas

The  side dish selected is fresh tomatoes stewed with  corn

the desserts/bread:

Rich sourdough with pecans

Fresh fruit salad with jicama

Pecan-amaretto bread and butter pudding made with cream

I will post more photos tomorrow before delivery