Carrot & curry dip with yogurt; Eggplant and chickpea "pate"; Squash and blackbean chili; Quinoa with yams; Eggplant and cheese bake; Dried tomato-Italian herb whole wheat sour dough breads; cheese polenta; oatmeal, peanut butter cookies; photos of prep for Bumper vegetarian menu for tomorrow;

cooking eggplants in water first makes them less likely to soak up oil later on.

The black bean and squash chili simmering

The black bean chili completed

Soaked and rinsed quinoa sauteing in oil then add hot stock and cook slowly

Steam cooked yams and scallions

The completed quinoa with scallions and yams

The vegetable base for the eggplant and chickpea "pate"..this is served as a dip or spread with crackers

The chickpea "Pate" completed

These 2 above the eggplant, tomato sauce and cheese to be baked at client's home and served with couscous pilau

Orange-curry steamed carrots with yogurt, cumin seed, basil and fresh mint..also served with crackers

Cheese-corn polenta for the tomato sauce I made yesterday

These 2 above, the sourdough breads with whole wheat and dried tomatoes-Italian herbs

2 above the peanut butter oatmeal cookies..crispy and delicious

Couscous with hazelnuts and dried cranberries for the eggplant and cheese bake

Steamed brown rice for the chili