Fresh Veggies

Fresh Veggies
great produce=Great eating

Sunday, December 28, 2014

Deconstructed Lasagna with roasted vegetables and other delights menu prep for tomorrow in photos

Parsnips, eggplant, yams and carrots for the roasted vegetable de-constructed lasagna

The filling cooking for the stuffed cabbage, use beans, tempeh, any vegetable selection saute in oil, add spices and seasonings, cover with stock or water and cook for 30 mins. until most evaporated and add breadcrumbs. Allow to marinate overnight then stuff the cabbage leaves and bake.

Remove the stem of the cabbage and boil in water with salt and baking soda until tender, cool under cold running water,  allow to cool and drain.

Roasted yams, parsnips, carrots, onions, eggplant, tomato sauce

Fresh apples cooked  in cider for the apple-berry pie

Fresh tomato sauce

Organic Bananas for the banana-walnut breads

Stuffing the cabbage leaves

The fresh tomato sauce is the base for both the lasagna and the cabbage rolls

Strips of cooked lasagna are cut in half and filled with roasted vegetables and placed seam side down in sauce filled pan

Arrange more roasted vegetables around the sides


Cover with cheese and bread crumbs, will be topped with more tomato sauce and baked at client's home



Previous 2 the banana-walnut loaves, dense banana flavor, these loaves are meant to be sliced very thin and spread with either soft butter or cream cheese; these are NOT cakes.

Cinnamon-raisin-walnut sourdough bread dough

Apple-raspberry Dutch style pie

Oatmeal-raisin-ginger cookies

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