Vegan Smoked eggplant dip; vegetable filling for the mushroom empanadas; The sauteed vegetables for the couscous; mushroom and thyme soup, carrot and orange soup; brown rice pudding and berry coulis..PHOTOS AND TIPS

PLACE THE EGGPLANTS DIRECTLY OVER FLAME AND ROAST TURNING UNTIL SKIN TURNS BLACK AND STEAM EMERGES FROM MIDDLE..REMOVE AND PLACE IN PLASTIC BAG FOR 1 HOUR, THEN OUT OF BAG IN A COLANDER FOR ANOTHER 1 HOUR..and use in processor for dip

PREVIOUS 2...The Potato, mushroom, chickpeas and parsley filling for the empanadas

previous 2 the mushroom, thyme & vegetable soups, I decided against using almond milk and used a good strong vegetable broth instead

Mashed boiled carrots with butter then add fresh spinach, mix well until leaves wilt.

Season with salt & pepper and ground nutmeg

The red bell pepper and corn mix for the couscous also added pecans

My most popular soup..orange-carrot  with live yogurt and honey

processing the partially peeled smoked eggplants with lemon juice and garlic, adding olive oil and tahini paste

The completed Smoked Eggplant Dip

Previous 2 the blanched carrots and broccoli crowns to be used for  the chopped salad and eggplant dip..blanching makes both vegetables easier to digest and also more beta carotene accessible.

Fresh strawberry and raspberry coulis for the brown rice pudding

Previous 2 the half & half , nutter, brown rice pudding flavored with ground cardamom, nutmeg and vanilla..delicious