Thursday's menu is a mix up of Italian-Mexican.
As most of my client's have issues with chili, cheeses, hot spices, dried beans, certain herbs, I have to re-configure a lot of my recipes and this menu is "one of these."
The soups are traditional ones, miso with green beans, potato-leek and a vegetable with coconut cream.
The entrees, now these are a different matter:
Today I made a basic batch of my 1 gallon tomato sauce, but lightly flavored it with dried basil, bay laurel and a "smidge" of chopped oregano I will re-post the recipe after this one
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| The 1 gallon tomato sauce |
A cheesy Mexican style "Lasagna" with tempeh, carrots, celery, mushrooms, tomatillo's in a tomato-cumin based sauce, with cheese and corn tortilla layers ( in place of pasta)
A spicy Bonito Yam and Garlic Mole (a dark chocolate, chili and pumpkin seed sauce), with white beans and steamed rice
A mild polenta topped "tamale "pie...eggplants cooked with onions and cumin, carrots, butternut squash, sweet corn, tomato sauce.
Topped with sliced corn polenta and grated cheese to be baked at client's home.
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| The eggplants being simmered in vegetable stock with cumin and onions |
A zucchini-potato "gratin" vegan style topped with walnuts in place of cheese and also flavored with nutritional yeast, garlic, onions, almond milk
The Dessert is the "creamy" banana bread pudding
also own grown bean sprouts this week with fenugreek
More photos and more info tomorrow
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