Tomato-lentil & potato soup; Curried carrot & leek soup; Vegetable and quinoa warm salad; provencale stew with own grown eggplants and peppers; oatmealt raisin & butterscotch cookies; fennel& red flame raisin sour dough breads; VEGAN Fermented Bean Sprouts & Rajagro Flour (ground lentils) Dosas...photos of tomorrow's prep

own grown Asian eggplants

Sourdough wholewheat with raisins and fennel seed

Curried carrot-leek soup

Tomato-lentil soup

Provencal Stew with white kidney beans, tomatoes, eggplants, peppers, zucchini, green beans, new potatoes, white wine

Red cabbage, onions, garlic, broccoli with quinoa..to be served with roasted yams as a warm salad

Oatmeal raisin butterscotch chip cookies

Dosa's are gluten free, egg free, dairy free pancakes.
made from soaked and fermented beans and rice, which is then blended and then I add a natural pro-biotic made from sprouted and fermented rye berries ( you may add kefir yogurt or plain yogurt) then allowed to ferment for 3 days at room temp. covered.
Then I added cumin seeds, turmeric, shredded ginger root and chopped parsley and a little sea salt and ground black lentil flour.
Cook in small batches in very hot grape seed oil &  drain on wire cooling racks, not paper.
The basic recipe is on this blog site