MALIBU, California

MALIBU, California
LOOKING ACROSS STA MONICA BAY

Wednesday, September 30, 2015

ALL VEGETARIAN-VEGAN :Roasted Pumpkin Custard, Lentil & Kale Soup; Yam soup; "Cream" of Tomato soup; Crepes; Moroccan Style Black Bean couscous salad; Tempeh and pineapple curry; Spaghetti squash Gratin; Photos of prep for tomrrow' s menu




Cooking block of tempeh in boiling salted water for 20 mins then refresh in cold water and crumble..used in the curry

The vegetable inc. yams base for the Tempeh, Cauliflower and Pineapple Curry

Baked Spaghetti squash halves for the gratin

Roasted pumpkin  (this half weighs 4 pounds) for the custard

The flesh from the spaghetti squash..just pull out with a fork

The empty squash shells

Fantastic roasted pumpkin..also pull out the flesh with a spoon for the custard (whole eggs, almond milk, sea salt, grated nutmeg add the pumpkin flesh and pour over sliced baked potatoes and bake in oven, can be topped with cheese)

The scraped out pumpkin..roast in a baking tin with water, no oil

Yam soup

HRH Prince Ernst of Hanover Tomato Soup (all Vegan)

Pumpkin custard no cheese


Layering the spaghetti squash with own made tomato sauce and cheese

Pumpkin Custard topped with cheese

Lentil and own grown organic kale, soup

Moroccan style black bean couscous salad, will be served with whole wheat pita bread and lemon-grape seed dressing..this is a warm salad..hints of cumin and chilli also served with w/w pita

Crepes for some steamed asparagus and cheese


Sunday, September 27, 2015

A Southern California, Hot Weather, Blood Moon Eclipse, Menu...zucchini ratatouille; chocolate-raisin sourdough breads; Rice gratin; Velvet double carrot soups..photos of prep for tomorrow's Vegan-Vegetarian dishes deliveries





Zucchini "ratatouille" to be served with pasta

Velvet double carrot and bell pepper soup

Rice with broccoli, carrots,  snow peas, peanuts  and grape tomatoes

Rice gratin

Rosemary-Tomato sauce for the gratin




Chocolate-raisin sourdough, whole wheat breads




WE are just coming to the end of ANOTHER heatwave, high humidity and day time temps in 90f's.
Everyone is praying for rain and cooler, much cooler temps.

Maybe the "Blood" moon Eclipse tonight will make a difference.

Sunday, September 20, 2015

Roasted Vegetables with thyme and lemon; Asian Stir-Braise with tofu and black beans; Avocado-watercress dip; Black Bean and Chile pepper hummus; Carrot & Yam Velvet soup; Zucchini-mushroom pasta Bakes; Photos of prep for tomrrow's deliveries Vegan-Vegetarian..Sailing the Med Menu

Large garnet yam, garlic and carrots

Cucumber, white squash, celery, red potatoes, watercress

Cilantro, celery and vine ripened tomatoes

Velvety Carrot and Yam soup..all Vegan

Tofu-black bean Stir-braise, this will be served with steamed couscous, also added fresh basil and cilantro


Previous 2 the avocado-watercress dip will be served with corn tortilla chips, also contains minced raw garlic

Cheddar cheese topped tomato-mushroom pasta bakes..to be baked at client's home

keep the pit from the avocado in the dip to prevent discoloration


Previous 2, the slow roasted vegetables finished with lemon juice and will be served with rice and a cream cheese dressing

Black bean and chipotle Chile Hummus


Red skinned peanut (Spanish) butter oatmeal cookies

The nightshade vegetables, squash and purple onion, in grape seed oil and dried thyme before roasting
 The recent hot and warm weather in Los Angeles has been great for my seedlings and I will be having vegetables now all through to next year.
Today's menu is making the most of own grown tomatoes, peppers and herbs.

I am also making a great (sheep's milk contains no lactose) feta cheese "Greek Style" salad but will not prepare that until it cools down tonight as the veggies have to marinate overnight. Did you know that black and green olives are packed with Vitamin E?

We have been promised more warm rain this week, keeping my fingers crossed (not easy when typing), as today it is going to be in high 90f's.
Have a wonderful week, John Nigel


Wednesday, September 16, 2015

Yellow squash and asparagus for pasta; Lentil & Vegetable Curry; Yam and Zucchini "paella"; Photos of tomorrow's Vegan-Vegetarian menu prep

Healthy brown rice with turmeric

The base for the paella, zucchini, peppers, yams, carrots, onions, garlic, smoked paprika

Asparagus, yellow squash with scallions, garlic and finished with live yogurt..perfect for cooked pasta

Minestrone soup


The cooked paella base before adding the cooked rice

Lentil and vegetable curry will also be served with rice
The "paella" topped with own grown tomatoes and marinated artichokes, smoked smoked paprika



Great days ahead, more heat is coming in over the weekend and we have just had a rainy day yesterday that gave us more rain in one day than any time since 2011..we got almost 2 1/2 inches in 24 hours.

perfect weather for today's menu:
Split pea and vegetable soup
Zucchini soup with yogurt
Minestrone soup


Yam and zucchini "Paella"

Yellow squash and asparagus for pasta

Curried lentil and vegetables with rice 

No desserts as everyone is losing weight again now.