BAKED TOMATO & CHEESE TART; SPINACH AND CHEESE BAKE; COTTAGE CHEESE & APRICOT NOODLE KUGEL; CHEESE & YAM ENCHILONES; CHEESE AND BROCCOLI WHOLE WHEAT CREPES; PUMPKIN, CRANBERRY. ALMOND, BLUEBERRY CAKES & PEANUT BUTTER COOKIES : PHOTOS AND TIPS OF ALL PREP FOR TOMORROW'S DELIVERIES.

SLICE VERY RIPE WINTER GROWN TOMATOES ( HOT HOUSE) AND ALLOW TO DRAIN OVERNIGHT, THEN BAKE IN SEA SALT AND OLIVE OIL FOR THE TARTS

THE VEGETABLE FILLING FOR THE ENCHALONES

COOKED NOODLES, COTTAGE CHEESE, DICED DRIED APRICOTS, NUTMEG FRESH GRATED GINGER, ALMOND MILK, ALLOW TO MARINATE FOR 30 MINS THEN ADD SUGAR AND BEATEN EGGS, BAKED IN A BUTTERED DISH AND TOP WITH CRUSHED BRAN FLAKES AFTER 20 MINS

COOKED SPINACH, GARLIC, ONIONS AND CHOPPED TOMATOES THE BASE FOR THE CHEESE BAKE SORT OF A QUICHE WITHOUT THE CRUST

DRAINED AND SLOWLY BAKED TOMATOES FOR THE TARTS

THE COOKED (HEALTHY) KUGEL

GRATED CHEESE AND FRESH BASIL LEAVES ON BASE OF THE TART

COOKED BROCCOLI IN A WHITE CHEESE SAUCE FOR THE WHOLE WHEAT CREPES, WILL BE STUFFED AND BAKED AT CLIENTS HOME

WHOLE WHEAT CREPES

THE BAKED TOMATO AND CHEESE TART

THE FULLY COOKED SPINACH, TOMATO AND CHEESE BAKE

PUMPKIN-WHOLE WHEAT, CRANBERRY, BLUEBERRY AND WALNUT LOAF

COOKED POTATOES FOR THE BASE OF THE SPINACH AND CHEESE BAKE, THEN LAYER CHEESE AND THE SPINACH MIX, BEFORE ADDING A NUTMEG SCENTED CUSTARD

THE VEGETABLE ENCHALONES...CORN TORTILLAS FILLED WITH ITALIAN STYLE VEGGIES LIKE A GF CANNELLONI

PEANUT BUTTER COOKIE DOUGH, has to rest for 4 hours before baking

Hello all, well today's bumper menu highlights the fact that Great Vegetarian dishes are not all nut loaves and cooked beans..I have used over 1/2 gallon of almond milk and 18 large eggs in these dishes & the results are fantastic.
Old classics like Noodle Kugel  scented with fresh ginger and nutmeg, enchiladas now become corn cannelloni, and whole wheat crepes filled with steamed broccoli and a white Cheddar cheese sauce are fabulous.

Enjoy the photos and remember you can still make hot house grown tomato dishes taste better by removing most of their juices and adding fresh herbs..slowly baking any veggie makes them sweeter too.

Have a great weekend, John Nigel