Mexican-Italian sauces and dried tomato polenta, plus miso, leek & Potato soup, and Mexican style vegetable soup with coconut cream..Photos and info

The Mexican style vegetable soup with cumin, oregano & finished with cilantro and coconut cream

Red Miso soup with sea vegetable kombu

leek and potato soup with coconut cream

The vegetable soup simmering

Adding the pre-blanched and crumbled tempeh to the tomatillo, mushroom and tomato base for the Mexican 'lasagne"

The butternut squash and eggplant sauce for the polenta-tamale pies

The completed tempeh & tomatillo sauce for the lasagnas, these will be vegetarian as I am layering the tortillas with cheese, live yogurt and sauce

Spicy Yam and garlic mole, made with white bonito yams, sweetcorn and cooked chickpeas. This will be served with steamed long grain brown rice .

( the mole sauce is purchased freshly made, from a Mexican store and is then diluted with water or stock, sometimes vinegar is used but I needed it sweet to compliment the yams)

Dried tomato-sweetcorn polenta

above this will form the  base of the polenta-tamale pies

and also the crust (as this will be cut up tomorrow for delivery and baked at client's home)..this is a fabulous vegan dish

More photographs tomorrow of the completed dishes before delivery, plus the banana cream bread puddings.

Have a great day

Cheesy Mexican "Lasagne", Garlic & Sweet Potato Mole, Vegan zucchini - potato gratin, polenta "tamale" Pie

The weather is finally cooling down, just mid 70's - low 80's now and it is great.
Thursday's menu is a mix up of Italian-Mexican.
As most of my client's  have issues with chili, cheeses,  hot spices, dried beans, certain herbs, I have to re-configure a lot of my recipes and this menu is "one of these."

The soups are traditional ones, miso with green beans, potato-leek and a vegetable with coconut cream.

The entrees, now these are a different matter:
Today I made a basic batch of my 1 gallon tomato sauce, but lightly flavored it with dried basil, bay laurel and a "smidge" of chopped oregano I will re-post the recipe after this one 

The 1 gallon tomato sauce

A cheesy Mexican style "Lasagna" with tempeh, carrots, celery, mushrooms, tomatillo's in a tomato-cumin based sauce, with cheese and corn tortilla layers ( in place of pasta)

A spicy Bonito Yam and Garlic Mole (a dark chocolate, chili and pumpkin seed sauce), with white beans and steamed rice


A mild polenta topped "tamale "pie...eggplants cooked with onions and cumin, carrots, butternut squash, sweet corn, tomato sauce.
Topped with sliced corn polenta and grated cheese to be baked at client's home.

The eggplants being simmered in vegetable stock with cumin and onions

A zucchini-potato "gratin" vegan style topped with walnuts in place of cheese and also flavored with nutritional yeast, garlic, onions, almond milk

The Dessert is the "creamy" banana bread pudding

also own grown bean sprouts this week with fenugreek

More photos and more info tomorrow

To my Readers in Moore, Oklahoma.

I am so very sorry about the devastation you are suffering from the massive Tornado that hit your town today.
I am sending you prayers and hope the rest of the world, will come together..and send you  LOVE, and any help you  might need in the future to re-build
I hope there are no more storms coming, but know you are not alone in this.
John NIgel