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| Parsnips, eggplant, yams and carrots for the roasted vegetable de-constructed lasagna |
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| 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. |
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| 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. |
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| Roasted yams, parsnips, carrots, onions, eggplant, tomato sauce |
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| Fresh apples cooked in cider for the apple-berry pie |
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| Fresh tomato sauce |
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| Organic Bananas for the banana-walnut breads |
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| Stuffing the cabbage leaves |
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| The fresh tomato sauce is the base for both the lasagna and the cabbage rolls |
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| Strips of cooked lasagna are cut in half and filled with roasted vegetables and placed seam side down in sauce filled pan |
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| Arrange more roasted vegetables around the sides |
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| Cover with cheese and bread crumbs, will be topped with more tomato sauce and baked at client's home |
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| 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. |
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| Cinnamon-raisin-walnut sourdough bread dough |
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| Apple-raspberry Dutch style pie |
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| Oatmeal-raisin-ginger cookies |
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