MALIBU, California

MALIBU, California
LOOKING ACROSS STA MONICA BAY

Wednesday, July 29, 2015

Chickpea Hommus; Vegetable noodle soup; Cold cucumber mint soup; Broccoli and balck bean salad with Mafalda and peanut sauce; "Paella" with artichokes;Eggplant sauce with polenta; Pumpkin Cake; Peanut butter oatmeal cookies; Artichoke Spread for Crostini; Photos of today's prep

Chickpea Hommus

Vegetable pasta soup


previous 2 the cucumber-mint soup

Broccoli & Black bean vegetable mix for the mafalda pasta salad

Cooked mafalda Pasta with peanut orange dressing, more dressing to be added at client's home

Artichoke with red bell pepper and cheese spread for the crostini

Pumpkin Cake batter

the cooked vegetables for the "Paella"

Rice scented with turmeric for the "Paella"


Polenta with onion  and cheese for the eggplant sauce

Peanut Butter oatmeal cookies


Pumpkin Cake with raisins
Being a custom caterer, all my dishes have to reflect my clients dietary requirements this is why some recipes or dishes may look like they have ingredients or vegetables missing or included (but not in traditional recipes)

I try and create full authentic (as much as possible) flavored dishes, whilst remaining in their dietary confines.


Nutritional yeast supplements for cheese, and some times fresh fruit works instead of nightshade vegetables, especially plums in the place of tomatoes.
As far as possible my pies, cakes, breads & tarts are whole wheat, low sugar and low salt.

Today I have also made some Thai style eggplant balls with BBQ sauce and rice, a pumpkin pie, a yam & carrot soup, but this is enough photos for one blog.
Mafalda are flat ribbon shaped pasta.

Monday, July 27, 2015

IDEAS FOR GREAT VEGAN EATING...SUMMERTIME



IN THESE HOT SUMMER MONTHS ( LA is getting hit by another big heatwave this week) instead of lighting the BBQ or oven/broiler to cook veggies, try this method of quick saute/braising.
It saves fuel, heat a/c and calories and tastes delicious.

Use any blend of veggies I like to use Bell Peppers, tomatoes, eggplant, summer squashes and yams or red potatoes.
You may sue any that you wish and, like roasting you cook them in order, the densest veggies first and the tender ones last for just  a few mins.

Serves 4

2 ripe bell peppers
1 cup chopped celery
2 medium onions thinly sliced
3 cloves garlic smashed and minced
2 cups peeled diced eggplant (If using Asian type don't peel)
2 cups peeled diced yams or sweet potato
1 cup chopped carrots
2 cups red potato unpeeled and chopped
Herbs of choice fresh or dried 
1 cup cooked beans (optional)
2 cups vegetable stock
1/4 cup white wine (or apple juice)
2 tsp ground cumin (optional)

I use a large wok, you may use a large deep skillet


heat 3 tbsp grape seed oil

Add the carrots, yams, potatoes, onions and celery and saute for 3-4 mins on medium heat. Try not to color the vegetables, just partially cook, so they release their juices.
Add the garlic and eggplant, saute for 3-4 mins..the eggplant should soften up.
Add herbs of choice and cumin, continue to saute for 2 mins then add the wine & hot stock and cook for 15-20 mins on high simmer, covered.

Add the cooked beans, chopped bell peppers and any squashes and cook, turning everything over for 3-4 mins..keeping the summer squash crisp.
Add any chopped fresh tomatoes and fresh tender herbs like basil or oregano and heat through for 2-3 mins then serve with steamed rice.
Check seasonings

There will be a little jus left, pour this over the plated vegetables too.


Variations:

Add snow peas and or arugula last minute before serving.
In place of cheese (this works for almost any vegan recipe) use crushed tortilla chips.

Try and keep tender vegetables cooked crisp.

You may marinate the vegetables overnight in plastic bags along with grape seed oil & herbs, do not add any salt.

This is a great vegetable dish and is great served hot, room temp or warm, and best with fresh local veggies

Make sure all the veggies are cut the same size for even cooking.

In place of salt I like to serve with fresh lemon or lime wedges, particularly good with any "Mexican style" Veggies.

Fresh greens should be added for the last 5-10 mins.






Sunday, July 26, 2015

Peach and tomato Salsa; Saute Vegetables with twice Baked Potatoes; Apricot-Almond Bar cookies Photos of prep for tomorrow's dleiveries

Yams, Onions and celery base for the sauteed vegetables to be served with salad greens and beans; and spaghetti squash

1 gallon Marinara sauce

Red Bean Gumbo to be served with brown rice

Sauteed vegetables cooling

Twice baked potatoes with cilantro and cheese

Peach and tomato salsa with cilantro and mint

Apricot-almond bar cookies


Very hot and humid again in Los Angeles and now a heatwave is coming in, due to be triple digits in the San Fernando Valley by mid week.
Also on this menu is Chipotle avocado guacamole with lime chips, Mushroom bolognaise with pasta; Gumbo with  the twice baked potatoes; a 3 bean salad with twice baked potatoes and sourdough whole wheat cinnamon raisin breads; tomato-basil soup and green split pea with mint & cumin.
Have a wonderful week everyone

Wednesday, July 22, 2015

Red pepper and tomato soup; Lentil vegetable soup; oatmeal all butter raiain cinnamon cookies; Saute vegetables with cheese and bread ( warm sandwiches); Artichoke and eggplant penne with Parmesan; Fresh apple and strawberry wholewheat crumble...Photos for tomrrow Vegetarian menu deliveries..KEEPING MEAT OBSOLETE

Own grown Asian eggplants picked this morning for the pasta sauce with artichokes and crimini mushrooms ( which grow up to be Portobelo's)

Adding a  Marinara sauce to the saute for the pasta

The cooked penne, drained and  then topped with 2 cups Marinara sauce added (this will be quickly soaked up)

Sauteing vegetables to be served on toasted bread rolls and topped with shaved Parmesan cheese

The pasta with more vegetables and yes this is all chopped fresh garlic

After adding 2 more cups of marinara sauce and fresh basil leaves, it is ready to be portioned in containers and topped with grated cheddar and shaved Parmesan cheese..to be baked at client's home

The sauteed vegetables for the bread rolls

Sauteed plantains with Brussels sprouts adding nutmeg & garlic this will be added to the sauteed vegetables for the rolls



The pasta topped with cheeses



Cinnamon-raisin-oatmeal cookie dough

Red Pepper-tomato soup


Lentil with cumin and red bell pepper soup


Strawberry and  apple crumble

Cookies baked and cooling
This menu is not your typical Vegetarian menu as I have incorporated a sort of sauteed vegetable sandwich which will be topped with shaved Parmesan.
Sort of a Vegetable Sloppy Joe.
Also both entrees are made in a large deep skillet (actually a wok), and then the pasta is baked at clients home and the vegetables for the rolls are heated in a skillet again at client's home and goes with the toasted artisan bread rolls.I love these warm vegetable sandwiches and they are much fresher flavored than a panini.

You made add salad greens but really why bother?

The fruit crumble is a whole wheat version of a popular English dessert, crumbled shortbread over poached fruit in a thickened fresh fruit sauce and is fabulous with cream, custard or ice cream.

In Los Angeles today we are still coping with very high humidity and temps in the high 80f's so  not many people are sleeping as much as they should as most places on the west side don't have air conditioning as they rely on the ocean breezes, so a lot of drivers are bad tempered, better to eat healthier especially now.

Have a great weekend!

Sunday, July 19, 2015

Vegan Pumpkin Bisque; Smoked eggplant and blackbean dip; Pasta and 2 cheese bake; Summer vegetable quiches; Spaghetti Squash "primavera"with live yogurt; Pumpkin Pies; Oatmeal Cookies; Dill Sourdough whole wheat Bread..Photos of Prep for this fantastic summer menu, at the tail end of Hurricane Deloris

Thick and rich pumpkin Bisque made with almond milk and veggies

yes we had warm rain all day yesterday, thunder and lightening too from Tropical Storm Deloris

Cooked pasta soaking in tomato sauce for the bakes

Asian eggplants just picked from my garden, fire roasted and added to tahini, black beans garlic, lemon juice and grape seed oil






layers of cooked pasta, tomato sauce with vegetables, cheese, and more blended, fresh tomato sauce

Baked spaghetti squash

Spaghetti squash, red bell peppers, onions, garlic, yellow squash and finished with vegetable stock and live plain yogurt (see more photos below)

pasta bake ready for the oven

Vegetable quiche , waiting for the yogurt and egg custard, flavored with ground nutmeg and thyme








Very hot and humid 89f in the shade, today after a day of rain, Tropical storm Deloris is hanging around for another day or so, so hopefully we will get more rain..my plants sorely need it.








 All my Tiger's Eye sunflowers grown to attract bees into the garden for my plants, now most are 8-10ft tall.