Tomato Soup; Yam and vegetable soup; Pinto Bean chili; Artichoke and Scallion Quiche; Eggplant Parmesan; vegetable stuffed crepes; Sweet Potato Pie; Golden raisin-cinnamon oatmeal cookies...all PHOTOS for a MENU making meat obsolete once again!!

Pasta sauce from scratch

Yam and vegetable soup

previous 2 the baked,mashed yams for the sweet potato pie

Thick and rich all vegan tomato soup

Own grown picked this morning for the tarts, crepes and eggplant Parmesan

Baking slowly

basil-nutmeg crepe batter

Vegetables for roasting for the crepes & some for the tart

Previous 2 the pinto bean & vegetable chili

Eggplant Parmesan with a base of peeled cooked potatoes, to be topped with cheeses

Previous 2 the crepes ready for filling

Artichokes and scallions with more of the roasted veggies for the tart

The stuffed crepes ready for baking

Eggplant dish ready for baking

lining the tart base with cheese to prevent soggy crust

golden raisins added to the cookie batter

Completed quiche

Baked sweet potato pie

previous 2 the cookies made with organic cane sugar, which is quite coarse so makes for a crunchy cookie

VEGETABLE PIES, SOUPS, & ETC. RECIPES/HINTS FOR ECONOMICAL EATING AKA LOWERING GROCERY BILLS/MONEY

This blog is inspired by my book on www.amazon.com/kindle  Trim Your Waste...these are great ideas to stretch your well earned money and ensure you live better.
Making sure that as little food as possible is wasted is the key to great Home Economics, here are some more recipes to help:

Always soak, overnight any dried beans/peas in cold water with 1/2 tsp baking soda per 1 pound..this helps to break down their tough skins and also if the beans are old, they will cook quicker. Always wash and rinse before cooking.

When you purchase vegetables at the market, try and use just what you buy within 3-4 days. Any left over raw vegetables can be chopped/sliced and frozen until you need them again. if using onions or garlic double bag to avoid the aroma escaping into Freezer.
This keeps everything fresh and easy to use.

Don't throw away any vegetable peelings (except eggplant and  hard squash) instead cook in boiling water with herbs and make a stock. This may also be frozen in small batches for use later.
Do not salt this broth, then you may use the cooked peelings as a garden compost, (they will also break down, int he soil, quicker).

Any left over soups should be kept in small batches and frozen..make great sauces and other uses.
remember to cool everything down very quickly ( don't be tempted to put in fridges/freezer hot) and then freeze in containers leaving 1 inch from lip to allow for expansion).

Old not moldy bread can be made into breadcrumbs, croutons or used in place of pastry in savory pies and tarts. 
To make toasted breadcrumbs, place bread pieces on cookie sheet and place in gas oven on pilot light and leave overnight, or bake at lowest oven setting until they are crispy.
These may be smashed in a plastic bag with a rolling pin or in a food processor. Store in airtight container...bread crumbs make great breading for anything fried/oven baked and also sauteed in butter or olive oil as a topping for any pasta dish.


EGGS are increasing in price due to Bird Flu outbreaks in USA, here are some tips to make the most of them.

Large eggs:  ( if using medium sized eggs add an extra one to each recipe)

Scramble or make a small omelet of 2 eggs, and then add to any cooked rice, hot soup, pasta increases the protein content of any meal and 2 eggs in this fashion will feed 3.
A French way of serving soup is to crack an egg into the simmering soup and serve when the egg has set.

Boiled eggs chopped and added to a cheese  sauce or bechamel, then layered between slices of cooked potato, in a greased ovenproof dish.
Top with bread crumbs and bake in 350f oven until golden and bubbling.. 3 eggs can serve 4 this way.


Add  a beaten egg to grated RAW (2 cups total)carrots, potatoes* and onions, a little flour to bind S&P to taste and then fry, in small batches, by tbsp in hot oil..these vegetable pancakes are great and may be topped with any sauces or salsa for a quick lunch/supper dish.
Add any seeds or herbs as needed.
 
* in place of potatoes you may use cooked rice


Vegetable PIES/TARTS

for these recipes you may use the following to line an 8inch pie plate
Pastry
Bread dough
Sliced bread (soften  by adding a little milk, water or cooking oil to each slice and pressing into greased pie plate)



ONION PIE: serves 4
2 cups finely chopped onions
2-3 tbsp oil
salt & pepper to taste

Saute over very low heat until brown and caramelized almost pureed, the secret is to use low heat and do not stir too much. Season as they begin to caramelize and do not burn.
Spread over the pie base..this may be dotted with chopped olives,fresh herbs or grated cheese.
Bake in 400F oven for about 20 mins or until pastry  golden brown


TOMATO PIE: serves 4
preheat oven 425F

4-6 large tomatoes cut into 1/2inch slices
1/2 cup cornmeal or polenta
1/2 cup grated cheese
1/2 stick butter or margarine or  1/4 cup oil
2tbsp melted butter or olive oil
 salt & pepper to taste


Season the tomato slices with salt & pepper, and sprinkle with cornmeal.
Fry in the hot oil or butter  in batches and allow to brown on both sides, remove to a plate.
When cool place one layer over base on pie plate and sprinkle with cheese, and continue to layer until all is used.
Top with any tomato juices and remaining cheese, dot with the melted butter.
Bake in hot oven 10 mins then lower temp to 350f and bake 15 more mins.
Serve hot.

This may also be sprinkled with fresh or dried herbs when it is cooked.


SWEET POTATO PIE/BAKE  this is savory not sweet ......serves 4
preheat oven 350F

2 cups cooked mashed sweet potatoes
3 slices toasted bread soaked in a little milk, to soften
2 lightly beaten large eggs
3 tbsp butter or margarine
1/2 cup minced onion
salt & pepper to taste
2 tbsp milk
1tbsp sherry (optional)


In a bowl mix the mashed potato with the  bread slices and mash together until smooth.
Add the eggs, melted butter, onion and season with salt and pepper. Add the sherry.
Pour into a shallow, greased, oven proof dish.
Pour over the milk (canned evaporated milk makes it creamier)
Bake 25mins or until golden brown.
Serve warm with a green salad or soup


VARIATION:  Cheese and potato bake
replace the mashed sweet potato with mashed regular potatoes, continue as above recipe and also add  1/2 cup grated or cream cheese before baking in greased dish.
Cook for same amount of time 


FOR LOTS MORE USEFUL RECIPES AND MONEY SAVING TIPS PLEASE CHECK OUT MY BOOK TRIM YOUR WASTE ON AMAZON KINDLE.

Yam and vegetable soup; potato and vegetable "quiche"; pasta with zucchini-tomato sauce and cheese; vegetable whole grain corn bread..photos of tomorrow's prep adding veggies to all my dishes

Sauteed and steamed carrots, onions and bell peppers for the cornbread

Sauteed celery, butternut squash and onions for the base of the "quiche"

Adding the cooked vegetables to the cornbread batter

The soup finished with coconut milk

Cooked noodles with a tomato-vegetable based sauce for the gratins, cook the noodles then add more sauce and allow it to soak into the noodles before baking for intense flavors

A layer or cooked peeled potatoes over grated Cheddar Cheese, topped with the butternut squash mix, then top with sliced fresh tomatoes and flax seed milk and egg custard with grated nutmeg and dried thyme

The baked whole grain vegetable cornbread..makes a very moist bread

The tart before adding the custard

Cheese topped and baked noodle-vegetable gratin

Previous 2 the cut cornbread

Previous 2 the baked "Quiches"..usually made with cream and cheese custard, I add the cheese to the base of the tart to prevent them getting soggy.

This weekend America enters Summer so the menu reflects some great dishes for summer pot lucks or just  enjoying in front of the TV watching sports.
Hearty and light vegetable packed dishes, and  a wonderful veggie packed cornbread also made with whole wheat flour.
This  delicious vegetarian menu really does make meat obsolete.

Split pea and butternut squash soup; Tomato and yam soup; Yam and vegetable stew with Bulghur wheat; Butternut squash, tomato & wholewheat couscous stuffed orange bell peppers; Pumpkin-walnut breads (cakes); Whole wheat crust pumpkin pies..a menu celebrating NUTRITION DENSE & wonderful SQUASHES..ALL PHOTOS

BUTTERNUT, ZUCCHINI AND TOMATO BASE FOR THE COUSCOUS STUFFED ORANGE PEPPERS

YAM AND TOMATO STEW SERVED WITH STEAMED BULGAR WHEAT

YELLOW AND GREEN SPLIT PEA SOUP WITH BUTTERNUT SQUASH AND PINTO BEANS..A VERY HIGH PROTEIN AND FIBER HEARTY SOUP

ONIONS AND STEAMED SWISS CHARD

FRESH TOMATO, BASIL AND YAM SOUP FINISHED WITH COCONUT CREAM

TURMERIC SCENTED WHOLE WHEAT COUSCOUS FOR THE PEPPERS

STEAMED LARGE GRAIN, BULGAR WHEAT FOR STEW

PUMPKIN CUSTARD FOR THE PIES

WHOLEWHEAT FLAKEY CRUSTS

MINI PUMPKIN AND WALNUT "BREADS"/CAKES

FRESHLY BAKED PUMPKIN PIE