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.