Vegan Menu Tips and recipes Miso soup; RECIPE FOR GARDEN PATTIES WITH GERMAN STYLE POTATO SALAD also info on THE GREAT GRANNY Diet recipe

The Vegan Menu for tomorrow is:

Miso vegetable soup with buckwheat noodles, cook the sea vegetables in a little water, then add any vegetables and bring to boil and cook for 15 mins.
Reduce heat and add miso paste, and 1 inch fresh ginger root..simmer for 10 mins then add fresh green beans and green scallion and remove from heat, add the dry buckwheat noodles as they are packed, or if serving straight away add the noodles 5  mins before adding the green beans and scallions. The photos are blurry as the soup was steaming.

Lentil soup with a cumin and tomato base, also with vegetables and red waxy potatoes, this is a hearty soup, with earthy undertones and always comforting.
wash the lentils well before cooking but do not pre-soak

My signature "cream" of tomato soup, today I finished it with coconut milk and Extra Virgin olive oil to add to the creaminess.
No starch here just lots of fresh vegetables & herbs (I have perpetual basil plants so I have fresh basil all year) blended smooth. RECIPE IS IN THE GREAT GRANNY Diet.

The appetizer is a fantastic creation of mine;
Fresh chickpea hommus spread on warm corn tortillas and topped with a salsa of tomatoes, scallions, cucumbers and lemon juice..'chickadillas"...I have just made the hommus today and will prep.the salsa tomorrow.
See THE GREAT GRANNY Diet for this recipe.

previous 2 the beautiful lemon-cumin scented Hommus topped with smoked paprika

The entrees:
Tuscan Hunters Stew..a robust ragout of tomatoes, eggplants (picked this morning), garlic, onions, celery red onion, yams, red potatoes, green beans, grape tomatoes, and mushrooms, fresh basil leaves.
This, the client will serve with broad flat noodles

Garden Patties with German STYLE Potato Salad RECIPE

This makes 6-8 patties allow 2 per person:
2 cups drained cooked chickpeas, ( SEE THE GREAT GRANNY Diet  how to properly cook beans & chickpeas) process to coarsely chopped
4 slices fresh brown bread processed into crumbs
Place in a bowl.


In a large skillet saute:
1 medium (1 cup) minced red onion
1 cup sliced mushrooms
1 cup chopped carrot
1 cup chopped celery
3 cloves garlic minced
1 cup chopped fresh tomato or whole grape tomatoes
 2 tbsp olive oil

Cook for 15 mins until everything has cooked down, and tomatoes/mushrooms have released their juices.
Cool and process to coarsely chopped
Add herbs of choice I used 2 tsp dried basil, 2 tsp dried oregano, salt and ground black pepper, 3 tbsp nutritional yeast.
Mix everything to combine and stir in 2 cups cooked steamed brown rice.
Add a few shakes of hot sauce or soy sauce.
Fold in 3 -5 tbsp toasted chickpea flour (from Indian Markets) to bring it together.
Store in an airtight container in fridge overnight.
Tomorrow they will be molded into patties and baked at client's home & served with salads

"German style" potato salad..cook starchy potatoes in their skins until just done, drain and cold own, then peel while still warm (this is important so the dressing soaks into the warm potato pieces), use a clean kitchen towel to hold the potato as you pull the peel off., Cut into 1/2 inch cubes.
Place in a bowl and add chopped ripe apple, and chopped cucumbers.
In a measuring jug mix 3 tbsp Dijon mustard with 1/4 cup  extra virgin olive oil and 1/2 cup lemon juice, ground black pepper (do not add any salt). Mix well and pour over the vegetables..allow to soak at least 4 hours or overnight for flavors to develop..handle with care as the potatoes are tender at this stage and may break apart.
I added extra poppy seeds..this is optional.

Wholewheat, Sourdough Poppy Seed breads