A simple menu of some of the most flavorful vegan and vegetarian meals on the planet, with just a few vegetables ......a feast in a matter of minutes, and the good thing about these dishes is that they are best, never frozen or kept for more than 24 hours in the fridge...classic, ethnic inspired, from around the globe.
Soups:
A Fresh vegetable, using whatever is in season in summer in your country ( this is now a worldwide read blog).,,Saute the root vegetables,garlic and onions in a little grape seed oil, until wilted ( sweated), add vegetable stock and peeled chopped tomatoes, celery, bay laurel and fresh herbs of choice ( today I used oregano) seasonings, cook onhigh simmer for 30 minutes,( skim off any scum that floats to surface) then add green beans, zucchini, greens, bell peppers, roasted sweet corn, garden peas, ( what ever your favorite vegetable is, cooked al dente) simmer for just 10 minutes more, check seasonings & remove bay laurel, and serve.
I am sending mine to client's topped with cooked egg noodles ( this way they don't soak up all the soup's broth) and olive oil ( for extra richness).
Miso with green beans and greens..I am using Tuscan kale for this dish...cook the root vegetables and sea vegetables in filtered water for about 20 mins on high simmer, add garlic, ginger, celery, green stalks, tamari ( wheat-free soy sauce).
cook for 10 mins, add green leaves, zucchini, scallions, and miso and turn off heat...wait 10 minutes add dry sherry or sake..Stir well and check seasonings and serve.
It is important as miso is a fermented product not to BOIL it as it becomes bitter and you kill off any good bacteria/vitmins.
Entree/sides
Mushroom burgers..
in good vegetarian-vegan cooking mushrooms and eggplants can give the dish a "meat like" texture, so that everything is not eaten like a stew or a soup, in this dish the mushroom ( Portobello) is treated like meat...
I air-dry the mushrooms for 24 hours on large cookie trays...this means when they are broiled at the clients home they don't soak up all the oil and actually retain their shape & integrity.
This dish is assembled at the client's home
Broiled- marinated with olive oil & herbs for5 mins per side on high.
serve on toasted Italian bread with grated Cheddar Cheese, fresh own grown tomato slices, and oak leaf lettuce, serve with own made tomato-peach chutney..delicious and no one misses the meat
The Ibiza-inspired rice & vegetable pancakes, grated onion, zucchini, carrot and brown rice with a little whole wheat flour, nutritional yeast and an egg, then shallow fried to crispy goodness..see previous blog on the subject.
Dosas...this is one of my biggest hits of the year!
dairy-free, gluten-free, egg-free vegetable pancakes made with fermented lentils and brown rice with rejuvelak ( fermented rye water).
These are the basic mix with cilantro and mint..as usual I am making them thicker than the Indian traditional recipe, then the centers are still alive ( again see previous blog)
Sauteed Kale with chili peppers and couscous..Tuscan kale with own grown chili and whole wheat couscous
Raspberries are in season now..so I am making a great fresh raspberry-lemon cake. Raspberries and lemons go so well together.
I will post more photographs tomorrow..
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| Red onions, zucchini, carrots |
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| kale, celery, zucchini, pepper, carrots |
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| cilantro |
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| Miso with all vegetables added waiting to be packed |
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| Summer Vegetable soup to be packed |
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| Miso packed |
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| summer vegetable soup packed before adding pasta |
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| air drying |
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| Summer Vegetable Soups for delivering |
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