In America last night we Sprang forward 1 hour for Daylight Savings Time, and here in Southern California Mother Nature has also taken notice and we are back into warmer, sunny weather.
I do believe that Sicilian cuisine is the forerunner for most good Vegan dishes.
They don't use much dairy and like to combine greens with nuts and dried fruit.
The same is to be said of Spain, I used to love the pastries filled with sauteed spinach, almonds and raisins.
Strong greens go well with dried fruit..the harsh tanins and sulphur flavors are mellowed by the sweet-sour tartness of the dried fruits
With this in mind I am creating for tomorrow a very extensive Vegetarian, Vegan menu, with lots of baking involved.
The menu is:
Baked Portobello Mushrooms with red bean pesto..own grown basil, garlic, shredded cheese and chili olive oil..to be stuffed tomorrow and cooked at clients home..photos of prep. below. The red beans are own cooked and add more protein and fiber to a rich dish.
Blended yam and carrot soup, made with almond milk
Swiss Chard and potato strudels with mushrooms and dried apricots..I love the flavor of dried apricots..almost a citrus taste goes well with the red chard and mushrooms... also added raw sunflower seeds for texture..to be baked tomorrow.
Roasted Vegetables with whole wheat couscous
Sides: Fresh "Blue Lake" Green Beans with smoked paprika and my own oil cured black olives
Turnip and mustard greens sauteed with walnuts and garlic
Desserts/Breads:
My own sourdough, whole wheat, banana-walnut flax seed waffles ( non-dairy)..I don't know anyone else who makes these..I freeze them when they are cool and my clients just pop them in a toaster. The flax seed meal keeps your stomach full much longer than just whole wheat
Molasses and barley whole wheat sour dough breads, photo below waiting for a 4 hour prove at room temp.
Raisin and fresh orange oatmeal, sunflower seed cookies..this is the prep so far, more photos tomorrow.
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