|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|
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.