MAGNIFICENT VEGETARIAN MENU Minestrone soup; Black Bean and sunflower seed pate; Mushroom Stroganhoff; Cabbage Goulash with sour cream; Vegetable & Cheese strudels; Fairytale Squash with artichoke hearts and sage for pasta; Zucchini and rice stuffed bell peppers; Vegetable Cottage pie; Banana whole wheat cake; Raisin-oatmeal cookies..all photos

Zucchini in a fresh tomato sauce  will add steamed brown rice and then fill  bell peppers, top with cheese and bake

Minestrone soup bubbling

The Fairy tale Pumpkin and sage pasta sauce

Cabbage "Goulash" red wine, smoked paprika and plain live yogurt, also added cooked black beans

Adding the live yogurt and paprika to the goulash

The pumpkin & artichoke sauce ready for pasta, add either coconut milk or live plain yogurt

Stuffed bell peppers topped with cheese

Cooked potatoes, fresh green beans, tomatoes, carrots, celery, gravy and onion topped with sliced boiled potatoes and then cheese..to be baked at client's home. Cottage Pie

Sauteing the sunflower seeds, own grown peppers, garlic, fresh rosemary, bay laurel, celery, onion add red wine, veggie stock and black beans, process to chunky then bake in 300f oven for 1 hour. Serve with French bread

before processing the pate ingredients

Creamed twice baked potatoes

Wholewheat banana cake made with 3 pounds ripe bananas

The baked pate..topped with olive oil

Vegetable and cheese "Strudels" topped with coarse sea salt and sunflower seeds

Large, raisin-oatmeal cookies

The past few days have been Fall Like with cooler temperatures and we are about to go into another heatwave with high temps., thanks to the Sta Ana winds which blow in from the Mojave Desert at this time of year.

So, This might be my last BIG Fall Menu until it cools down again..hahaha...have a great week all my healthy eaters.
John Nigel