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| By blanching in boiling salted water ( add 1/4 tsp baking soda too) the chopped salad pops with color..also added tomatoes and brown onion |
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| Vegetable broth moist, whole wheat couscous with red peppers, zucchini, celery, sweet corn, pecans, chopped parsley..also served with chopped salad |
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| This is the empanada dough made with wholewheat flour, flax seed, poppy seed |
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| Roll the dough to 1/8-1/4 inch thick & using an upturned small bowl ..press into dough and cut rounds with a knife..allow to rest for 20 mins before filling and shaping |
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| Empanadas filled with mushroom, cheese and potato mix, glazed and sealed with half & half and a beaten egg, and topped with more hard cheese. To keep the empanada crisp when baking it is important that the filling is dry and not in any kind of sauce. Photos of filling is further down on this blog page. |
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| Fresh Fall fruit salad, cantaloupe melon, raspberries, pomegranate, red plums, peaches, oranges, apples and bosc pears, with sprouted almonds |
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| Previous 2 the lightly baked, crispy empanadas |
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| The empanada filling steamed potatoes, peeled then added to sauteed mushrooms with cooked chickpeas and chopped parsley, grated cheesed added when carefully filling. |
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| Mushroom and vegetable soup |
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| The cooked vegetables/pecans for the couscous |
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| wonderful carrot-orange soup..made with over 8 pounds carrots for 12 servings!! yes this is packed with carrots, & has to be so it is silky smooth |
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| Previous 2 making the Baba Ganousch..smoked eggplant dip |
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| Previous 2 the blanched carrots and broccoli for the chopped salad and also for the carrot sticks and broccoli stems for the egg plant dip |
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| Fresh Raspberries & Strawberry coulis.."almost raw" sauce for the brown rice pudding below |
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| Rich and creamy brown rice pudding, with 1/2 & 1/2, unsalted butter, vanilla, ground cardamom & ground nutmeg |
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| The buttery-mashed carrots and fresh spinach |
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