Vegan-Vegetarian :LENTIL SOUP; "CREAM" OF TOMATO (VEGAN) SOUP; CHICKPEA CHILI SOUTHWEST STYLE; MOROCCAN COUSCOUS SALAD; PHOTOS.The menu for tomorrow's deliveries

We are now in the middle of a heatwave and the high winds have died down, but it is now 95f in my back garden, I have had to put umbrellas out to protect my roses and tender herbs..and there is a forecast of rain by mid week, when a cold snap from Alaska will hit us and lower daytime temps by 30F..so much for living alongside the Mojave Desert!

The menu my client's have chosen is a great mix of all Vegan dishes.
They are global in origin and are all prepared as Vegetable dishes in their own countries.
The only thing that makes them totally Vegan, is lack of butter and cheese.
No eggs are used nor meat, which I know would spoil the respective dishes anyway.

The menu for tomorrow is:


The soups:

Light miso ( low salt) with vegetables ( also contains sea vegetables that were produced & bought before the earthquake in Japan,in 2011 that released so much radiation into the Pacific), also contains, broccoli stems, carrots, onions, ginger root, celery. The trick here is to add the miso paste at the end of cooking as it is a fermented product this way allows for more benefit for the body. Then to reheat do so slowly and do not boil.

"Good old" lentil with tomato and vegetables..there is almost something primal about the earthy flavor of lentils..I love this soup..flavored with cumin, cilantro and bay laurel

Previous 2 the "creamed" tomato soup finished with coconut milk,, chopped cooked tomato and fresh basil leaves

The Entrees are also Global:

Chickpea chili "Southwest Style" ( corn, beans and squash) with tomatoes, smoked paprika, cumin, own grown bell peppers, yams, butternut squash, sweetcorn, hot pepper sauce, cilantro..served with steamed brown rice

Butternut squash & tomato ragout, finished with black olives with Perciatelli pasta ( thick,hollow spaghetti),this can be served with grated cheese

I am also making baked red potatoes with a black olive and red pepper Tapanade with a chopped broccoli salad..this is wonderfully Vegan ..will add photos tomorrow

A Moroccan style couscous warm salad SIDE DISH, with zatar, cinnamon, cumin, coriander, onions, garlic, chickpeas, cilantro, lemons, peppers, hot sauce, dried apricots, fresh mint leaves..this is wonderful.
Just heat in a large dry skillet and stir with whole wheat steamed couscous with fennel seed, then drizzle with fresh lemon juice & virgin olive oil

No dessert tomorrow but tonight I am baking my 8 hour proof (they are proving now in kitchen) wholewheat sourdough Potato-Dill breads and will post photos tomorrow, prior to delivery