Butternut squash soup; Bean and vegetable "breads"; Vegetable curry and rice with kale; Mushroom-asparagus pasta sauce..photos

A HEARTY VEGETABLE CURRY..make a good flavored vegetable sauce, add cooked lentils and cook for 1 hour then add broccoli and green beans, this is best made the day before eating so the flavors develop

Steamed brown rice with ground turmeric and kale

Tomato-mushroom pasta sauce with added asparagus for serving over cooked  pasta

Butternut squash soup cooking and below, blended and finished with honey and live plain yogurt

Lentil, black eyed pea and kale soup

Making the veggie quick breads..wheat flour, cornmeal, plain yogurt, oil, salt, baking soda, baking powder, cane sugar.

Processed cooked chickpeas and pinto beans with onion, bell peppers and fresh rosemary for the breads

Almond milk to bring it all together and baked in a 375F oven for 35 mins in 2 loaf  pans

Previous 3 the baked veggie quick breads perfect for slicing and serving with soups or any stews, tastes like an Italian Cornbread!