Fresh Veggies

Fresh Veggies
great produce=Great eating

Sunday, April 21, 2013

Hommus, Vegetable-corn chowder, Plantain & coconut enchiladas, Samosa turnovers, Kale with maple..Prep. Photos

We are  still having  the mini-heatwave, and just east of Los Angeles yesterday there was a brush fire that burnt 160 acres of woodland.
Today's temperature at my house is going to be mid 80's with a light ocean breeze..I am not shading my salad greens and herbs today as it is not quite as hot as yesterday.
Tomorrow's menu features dishes from the Middle East, India and Mexico, with  American chocolate chip, roasted nut and raisin oatmeal cookies and banana-nut sourdough flax seed whole wheat waffles for dessert.

Enjoy the photographs of today's prep, tomorrow will feature photos. of the vegetable and side dishes, the Samosa style turnovers, The cashew paella and the construction of the enchiladas.


Vegetable base for the Corn and Vegetable Chowder

Ripe and peeled plantains..to peel place them in a pot of boiling water for about 3 mins, remove and peel while hot..skin comes off very easy.These are for the "meaty" part of the enchiladas

Saute the plantains in a little oil & added organic unsweetened coconut

The vegetable mix for the enchiladas..no spice, tomatoes, cumin, vegetable stock, baby white new potatoes, onions, garlic, yellow bell peppers, celery, carrots, parsnips, zucchini, sweetcorn

The plantains and coconut

The enchilada mix for the filling..I will add the plantains when I roll them up tomorrow

The vegetable-corn chowders made with stock and almond milk, packed


Cooked beans for the hommus


The banana-mixed nut, sour dough, wholewheat-flax seed waffles

Mixed bean hommus finished with  olive oil & smoked paprika

Whole wheat, chocolate chip, roasted almond, golden raisin, crispy  oatmeal cookies

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