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| The 10 bean soup with added kale and sweet potato..a very nutritional dense soup with thyme and oregano, bay laurel..the 10 bean variety is organic store bought that I soak overnight to ensure everything cooks at same time |
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| The vegetable chowder cooking in almond milk and vegetable stock..yams, carrots, onions, celery garlic, peas, green beans, red potatoes,sweetcorn, with Sage and Thyme |
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| The 10 bean soup |
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| The vegetable chowder packed and topped with coconut milk |
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| These 2 ..the mushroom-barley soup with green beans |
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| The gnocchi for the stuffed red peppers, above whole and below sliced |
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| Add caption |
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| By cooking the eggplants first in water they use less oil and become tender in sauce |
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| The gnocchi is cooked before adding to the artichoke-eggplant in tomato sauce..this is the filling for the red pepper halves |
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| Previous 2..this is a fantastic bean-garlicky-veggie packed filling for strudels...10 bean mix cooked processed with 2 pounds blanched broccoli and 1 pound carrots, 6 cloves garlic, sauteed in olive oil. Then it is "dried" out adding nutritional yeast and cooked chickpeas, flavored with thyme salt and pepper. Later I added dry bread crumbs to tighten it up. Tomorrow it is going into pastry and some have cheese and some have not before baking..if this has not been created before it SHOULD HAVE..it is hands down absolutely delicious, mind you I love cooked chickpeas in anything. |
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| This season's peaches have been a big disappointment, for eating raw as most have been dry.( it could be the drought). But they make great pies. Here I have poached them with 3 types fresh apples in cinnamon and lemon juice for the fruit crumble tomorrow. |
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