Broccoli Greens and Chickpea soup; Apple and Butternut squash Soup; Cashew "Paella"; Sweet Potato and chickpea "Shepherd's Pie"; Roasted Vegetables with rosemary and lime juice...photos of Prep for a very "MEATY" ALL VEGAN MENU FOR TOMORROW'S DELIVERIES

EGGPLANT SLICES WITH SALT AND PAPRIKA

OWN GROWN "BLUE" SPANISH BROCCOLI  GREENS

THE GREENS AND CHICKPEA SOUP ( CALDO VERDE TYPE)

THE FILLING FOR THE SHEPHERD'S PIES, YAMS, CARROTS, CELERY, POTATOES, ONIONS, GARLIC, ZUCCHINI, SQUASH

PREVIOUS 2 THE MASHED YAM AND POTATO TOPPED SHEPHERD'S PIES TO BE BAKED AT CLIENT'S HOME

ROASTED VEGETABLES WITH ROSEMARY FLOWERS AND LIME JUICE, WILL BE SERVED WITH POACHED LENTILS

BUTTERNUT & APPLE SOUP

TURMERIC SCENTED RICE WITH SPLASHES OF WHITE WINE FOR THE PAELLA VEGETABLES ( sprinkle with white wine as it cools down so it absorbs another layer of flavor)

ONE OF MY 8 BROCCOLI GROWN FROM SEEDS THIS SUMMER

LENTILS POACHING IN CUMIN AND BAY LAUREL

SAUTEED VEGETABLES FOR THE "PAELLA" BASE

It is not often that I produce an all Vegan menu, and so when I can get the chance I love to layer all the flavors and textures of the vegetables.
Cooking good Vegan dishes is an ART form, anyone can boil a load of veggies together and plate them, however, GOOD Vegan food has layers of flavors...it shouldn't taste like a warm salad.
Also the protein sources for my dishes is always whole beans/legumes, I never use seitan( gluten), nor soy.
For more info on producing top tasting dishes check out any of my recipes books on amazon kindle particularly Recipes for Success and Trimming your Waste.
Both books give you handy and life changing tips on producing better flavored and more nutritional dishes at home, and many of the recipes are globally adjustable (can be made anywhere in the world as I have regular readers in Mongolia and The Arctic Circle, as well as the Middle and Far East and most of Africa).
The  BEST, vegetable wise, substitutes for meat texture in Vegan-Vegetarian dishes are mushrooms and/or eggplant.
Please avoid over processed "all natural" substitutes, as you never KNOW who produced them and in what capacity..try and keep it REAL and own made.
My menus reflect my clients choices and I operate , I think, the ONLY Custom Vegan-Vegetarian Home Delivery Service in Los Angeles.
My dishes are NOT "one size fit's all".
Have a great week and keep eating healthier and MORE OWN GROWN/PRODUCED, John Nigel

South of the Border Style Vegan-Vegetarian for another HOT week In Los Angeles..Photos of prep

Clockwise, red bell peppers, tomatoes, tomatillos (green husks), green cabbage, zucchini Mexican Onions

Nopals..cactus paddles cooking in boiling salted water with tomatillo skins (reduces the slime like okra)

Sauce for the chili

Cooking delicious, "meaty" pinto beans

Zucchini will be stuffed with veggies and rice cooked in red wine, topped with cheese

Polenta  made with cornmeal, cheese and thyme

"Mexican" style stew with tomatillos and nopals

pinto bean chili

Pico d'galdo for the chili

Mushroom & Veggie mix for the mushroom burgers served with caraway slaw

Pinto bean chili ready for packing

We are still experiencing horrid hot and muggy weather, so here is a  "mixed bag" menu for delivery today, including fresh cactus "nopals" which are great for diabetics as they help to control blood sugar:

Polenta triangles with a fresh tomato and veggie sauce, cheese

Pinto bean chili with  rice, sour cream and corn tortillas, with fresh limes

Mexican Style veggie stew with rice and grated cheese, side of pinto beans, and corn tortillas

Mushroom Burgers with caraway slaw, sliced tomatoes, and French whole wheat breads

Great healthy hot weather dining..have a great week and stay cool healthy eaters..

Chumpy sends her love

Roasted bell peppers and artichoke hearts Bruschetta; "Cream" of tomato soup; All Vegetable-cheese cornbreads; Yam and leek quiche; Pasta Bow ties with a fresh tomato sauce and white squash and red wine veggies..photos of prep for simple menu in the midst of record breaking heatwave over Los Angeles, CA

Quiche packed with vegetables and cheese

Cheese topped vegetable, whole wheat corn bread

Fresh roasted peppers for the Bruschetta with herbs and  artichoke hearts

Artichoke hearts, pitted black olives, cilantro, parsley, roasted bell peppers, garlic, extra virgin olive oil and lemon juice, bay laurel..this will be served on freshly baked rolls

Pasta Bowties with fresh  tomato sauce and basil

White squash and wine sauce for the bow tie bake

The vegetables for the corn breads

The leeks and yams for the quiche

Roasting bell peppers over an open flame..make the best peppers ever

Well this has so far, turned out to be the hottest October since records began in Los Angeles.
Triple digits n the Valleys and high 90's at the beaches (unheard of and almost no one at the beach has a/c!!).
With this in mind..a very simple Summer Menu for Fall.
All my tender veggies and plants are now under cover, most of my roses are burned on their stems, sadly.
Have a great week everyone and try and stay healthier

John Nigel