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| The base for the sweet potato (white not yam)-carrot chowder |
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| The baby bell pepper and veggie base for the "Burgers", saute and add stock and cook well then add cooked beans and simmer for 1 hour |
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| The soaked, rinsed and drained quinoa sauteing in hot oil with cumin and turmeric before adding hot water and simmering until all water absorbed, then cooled and added to the veggie "burger" mix. |
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| The cooked pinto and chickpeas added to "burger" base now simmering |
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| The processed "burger" mix with added bread crumbs, eggs and quinoa..will marinate overnight and be shaped tomorrow and baked or sauteed at client's home, served with English muffins, and sliced tomato salad |
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| Own grown eggplant just picked today simmering in a tomato-annetto based vegetable sauce will add cooked potato and this will be used to fill the corn tortillas and top with cheese for the Enchilonni's ( cross between cannelloni & enchiladas)..see below for completed filling. |
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| The sweet potato-carrot chowder blended and finished with cooked purple, red and yellow new potatoes |
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| Previous 2 the grated zucchini for the zucchini-blueberry breads |
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| First prove of the sourdough cinnamon-raisin dough |
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