Fancy a Fiesta after your siesta? Plus How to Mango-strawberry salsa

Spicy Vegetable mix for the toastadas

sauteing the mushrooms for the tacos

par-boiling the eggplant prior to sauteing reduces the oil in the finished dish

the eggplant & mushroom taco filing with added tomato brown rice

Very ripe field grown strawberries

just under ripe mangoes

Fresh lime juice

add chopped cilantro and marinate overnight..strawberry-mango salsa

these 2 avocado and cilantro blended chilled soup

sauteing vegetables for the toastada mix

toastada mix with beans added, cooling down before adding the fresh cilantro

under ripe mangoes

tortilla soup...baked corn tortilla strips added to bowls and hot soup poured over

Somehow, For Queen Elizabeth's Diamond Jubilee I have talked myself into creating a Mexican Vegan Feast..don't ask me why.
Maybe it is because it is so colorful, just like the bunting and flag waving in UK..or it could have been the extreme heat in the Mojave these past 3 days..I am now back at sea level in Los Angeles and it is 30 degrees cooler, anyway here are the details and some photographs of tomorrow's deliveries:
Menu
Tortilla soup
Avocado and cilantro cold soup

All entrees come with a pot of strawberry-mango salsa..it is important when creating a fruit based salsa to have one of the fruits very ripe and the other under ripe..to add texture and flavor ( if both fruits are very ripe then it becomes a fruit cup and not a salsa) I have got some Mojave grown, very ripe field strawberries and some just tender mangoes, cut  up and marinating with chopped cilantro and lime juice, overnight.
I will pot and deliver tomorrow
 salsa

I have found some hand made corn and flour tortillas..the corn ones are gluten free

The entrees are all complete at the client's home:

Spicy black and fava bean chili with baked white potatoes

Eggplant and mushroom tacos ( I prepared the eggplant by first plunging into boiling salted water, draining then stir frying as one would meat).

Vegetable Tasotadas..very spicy with chipotle and fresh jalepeno peppers, potato, spinach, red peppers, green beans and fried corn tortillas

Mildly spiced enchilladas with spinach and brown rice, in a tomato and green chili sauce. ( in order to deliver more flavor without adding any cheese I used white  wine and nutritional yeast).

Tomorrow I am making the roasted fresh corn cornbread

and tonight the almond oatmeal cookies

here are some photographs from today's Trip:

first 3 leaving the Mojave Desert