PROVENCAL RAGOUT FOR PASTA; ENCHALONES WITH ASPARAGUES AND CHEESE; CALDO VERDE WITH COLLARD GREENS AND CHICKPEAS; RED BELL PEPPER AND TOMATO SOUP; WHOLE WHEAT BREADS WITH BASIL AND GARLIC....ALSO ENJOYING SLAKING FOR BETTER FLAVORS..VEGAN & VEGETARIAN MENU FOR DELIVERY TOMORROW

THE YAM BASE FOR THE RAGOUT

SAUTEING THE VEGGIES FOR THE RAGOUT

HEATING THE CORN TORTILLAS FOR THE ENCHALONES ( CORN TORTILLAS INSTEAD OF PANCAKES OR PASTA AND SERVED IN A BASIL TOMATO SAUCE WITH CHEESE LIKE CANNELLONI)

THE FILLING FOR THE TORTILLAS WELL COOKED ASPARAGUS AND MORE YAMS

WELL FILL THE TORTILLAS

CALDO VERDE WITH COLLARD GREENS

PROVENCAL RAGOUT TO BE SERVED WITH COOKED PASTA OR RICE

THE WELL STUFFED ENCHALONES TO BE BAKED AT CLIENT'S HOME

WHOLE WHEAT BREADS WITH BASIL AND GARLIC

Yes we are having ANOTHER mini heatwave with daytime temps at the beaches in the mid 80f's..so how nice to prepare a menu from the Med and Portugal.
A hearty vegetable stew/ragout to be served with cooked pasta or rice, 2 soups and my now famous enchalones..the secret to all great  and tasty vegan-vegetarian food is to marinate/marinade/slake( Yorkshire, England phrase).
Slaking allows tangy flavors to mellow into sweetness and savory ones to become more pronounced.
ALWAYS prepare any vegan dish the day before it is to eaten for the maximum flavors, with vegetarian one can also emphasize the deep flavors by adding grated cheese...(for the same results add nutritional yeast to vegan dishes and allow to marinade overnight) a good drinking wine added to any dish at the de-glaze stage also makes a big difference.


Make MORE of your vegetables and take your time preparing your meals, you will be very pleased with the results and will help to make MEAT OBSOLETE on most dining tables.