A vegan dip that tastes like rich tabouleh, mushroom soup with red wine, North African Purple Yam and pepper ragout..photos and tips

No need to dust off your passports as tomorrow's menu is taking us from the pastures of England, to Italy and North Africa, and onwards to Peru.

This is a  Vegan menu with vegetarian desserts and something that takes quite a bit of preparing and marinading overnight, to allow the flavors to develop.

The dips are very interesting

A spicy black bean and own grown and dried tomato, with green chili and fresh basil

Also a newly developed recipe I created this morning...a kale and tahini dip with fresh mint & garlic and has deep flavors like tabouleh. Nutritional dense, each pot for 3-4 persons takes 2 bunches of organic kale.

Later today I will post the recipe on my website


The filling soups are:

 Classic Minestrone with pumpkin shaped pasta

Broccoli with buckwheat noodles

Portobello mushrooms with potatoes and red wine

The Entrees:

A penne pasta with kale, chickpeas and fresh rosemary..I will make tomorrow

A North African inspired SPICY ragout with golden roasted almond and dried apricot whole wheat couscous. Kale, red and white beans, purple yams, Yukon gold potatoes.
These are bold flavors of chili and roasted nut butter ( orig. was made with peanut butter but because of all the allergies I am using roasted sunflower seed butter)

The purple yams are sweeter than the orange variety..these are cut for the African inspired ragout, the Shepherd's pie ones will be baked, whole when I bake the breads

The vegetables for the "Shepherd's" pies will be later covered in a thickened sauce and marinate overnight

A purple yam topped shepherd's pie with green beans

The side dish is yellow Summer squash and green beans in a fresh tomato sauce..this is almost a ragout in itself.

The desserts and bread:

A chocolate & banana bread and butter pudding .....actually made with eggs and cream cheese, and chocolate cake..no guilt here...lol..(I will make tomorrow).

The poached fresh fruit filling for the Eve's Puddings

Fresh fruit Eve's Puddings..vanilla sponge cake topped fresh fruit ) Bartlet pears, pluots, strawberries, peaches, nectarines, black plums, fuji apples (I will bake tomorrow)

These breads will take a 6 hour prove at room temp.

a whole wheat dried apricot and roasted almond sour dough bread

This is as far as I have got today, I am waiting another 4 hours to bake my bread

recipe for the kale dip is on my Starters and Appetizers page of my website

http://www.goodelifelivingwell.com