Photos :Mushroom and Yam soup; Curried vegetable and chickpea pot pie; vegetable-mushroom pot pie; Chickpea chili and rice with tortillas; Cherry, raspberry and strawberry Eve's Pudding; Roasted almond-cherry wholehweat bread..FALL inspired menu for our changing weather

The weather has been glorious over the past 2 days, in the mid 80f's now we are headed for a cold snap then hot again by mid week!
So much for Global warming!
This year January was hotter than our summer in July.
We have had no significant rain for almost 2 years and I expect water rationing to begin in full by mid December.

Apart  from that everything is great..yesterday I spent most of the day trimming back summer growth and cutting down the 15ft sunflower, now drying seeds for the birds, I also picked some tomatoes and bell peppers, and hope to have them right up to Thanksgiving.

The menu for tomorrow is a great one:

Creamy vegan mushroom-yam soup, made with almond milk

The 2 very different pot pies, one filled with tomato-curried vegetables with chickpeas and the other vegetables-mushroom and cheese.

Butter pastry for the pot pies

The mushroom vegetable base for the pot pies with cheese, I have added smoked paprika for color

This is the mildly spiced vegetable-chickpea curry for the pot pie

Also a chickpea-green bean chili with rice and corn tortillas, this has own grown bell peppers in.

Brussel's Sprouts sauteed with hazelnuts is the side dish ( photos tomorrow)

The chickpea-green bean chili

The dessert is a cherry-raspberry-strawberry Eve's pudding (sponge cake topped..will bake tomorrow)

The bread is my special roasted almond-dried tart cherry, wholewheat  sourdough (I only make this 2 times a year)

These 3 the bread dough after first rise..(will take 3 over 4-6 hours)

Also making some cranberry-vanilla oatmeal cookies