Lentil Gumbo soup; Yam and roasted red pepper soup; Pinto bean chili with Spanish style rice and vegetables; Conrmeal Polenta; Walnut & raspberry brownies, Photos of progress of partial menu for delivery tomorrow..Veggie dishes at their best and hints how to achieve at home

Own fire roasted red pepper, seeded and then marinated in lemon juice and salted water for the soups and entrees

Pinto bean and chickpeas in a tomato based, chili sauce

Blended yam and roasted red pepper soup

Lentil Gumbo with brown rice, thyme, roasted red peppers and File powder (sassafras)

Dark chocolate brownies with fresh frozen raspberries (freezing them means they keep their shape as they cook) and chopped walnuts

Cornmeal Polenta (grits)..they must be cooked on high and stirring for about 30 mins like a good risotto,adding herbs and olive oil, then pour into an oiled pan to set up overnight. This will be cut into triangles and served with an eggplant tomato-red wine sauce

previous 2, the baked brownies

Gumbo, very thick and hearty

In the Middle East and Spanish countries, rice is washed well, then sauteed in hot oil and/or vegetables, with herbs and spices; then just covered with boiling water or stock and cooked slowly, tightly covered, to allow the rice to open. Cooking the rice in hot oil means that the rice cooks separate, not all clumped together. Boiled rice is so boring, this rice is Fabulous.

Mashed yams and potatoes, mash the veggies separate then blend together

The cooked rice and vegetables

When cooking authentic Mexican style, not everything is tomato based and the gorgeous red color can be achieved by using a product called annatto paste (Achiote). This comes in blocks and is a ground seed.(sometimes mixed with vinegar) Just use small amounts at first and blend with a little cold water before adding to any stew, it is just used for color not for flavoring, and is a great thing to have in your pantry.
It is not expensive and available at all Mexican/South American markets.