Fresh Veggies

Fresh Veggies
great produce=Great eating

Wednesday, June 12, 2013

Black eyed pea and broccoli greens soup, Chunky tomato soup, Roasted vegetable tart, Rosemary-flax seed crepes with spicy greens and cheese, Vegan Patties with herbs and couscous, New menu for Thursday plus Brioche pie dough "how to" PHOTOS

Black eyed pea and broccoli greens soup



Previous 3 the chunky vegetable-tomato soups




Yam and vegetable patties to be grilled or baked and served with vegetable couscous




The June Gloom is  upon us for most of the mornings, making it humid now, then the clouds depart and it is hot...going to be in the 90f's by Friday:

The Vegetarian/vegan menu for tomorrow is:

Black eyed pea and own grown broccoli greens soup
Chunky vegetable and tomato soup

A spicy bean and chipotle dip with rosemary-olive oil bread toast points..the dip is made with tomatoes, oregano, cumin and cannelli beans..it is hot and spicy

The entrees:

My infamous roasted vegetable tarts ( potatoes, onions, tomatoes ( own grown), eggplant, Mexican white squash, mushrooms, with  cheese or RAW nut butter, in a wonderful poppy seed - cumin seed brioche type dough).

Rosemary-flax seed crepes with spicy greens and green beans with cheese

Roasted vegetables with a walnut salad

Vegetable-yam patties with vegetable whole wheat couscous



The sides are beet and yogurt salad with dill seed

Potato-lime salad with yogurt


Dessert is fresh fruit salad..nectarines, apples, oranges, raspberries


Own grown sprouts..black eyed pea, peas, lentils, fenugreek and chickpeas



Flax seed and wheat flours, poppy seed, cumin seed with beaten eggs

yeast and warm water

flours, poppy seed, cumin seed, yeast eggs and melted butter

The completed "brioche" type dough for the roasted vegetable tarts will prove at room temp for 1 hour then knock back and refrigerate overnight

Flax seed and rosemary crepe batter


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