Roasted red pepper soup; Smoked eggplant dip; Chickpea Hummus; Baked zucchini with Swiss cheese & Tempeh; Eggplant "lasagna" with lentil bolognaise and feta cheese; Burritos with greens & potatoes, pinto beans, cheese & rice, with tomato basil salsa; Couscous vegetable stuffed peppers; Vegan Brownies; Oatmeal Butter rich Cinnamon-raisin cookies; Cinnamon Whole wheat sourdough Breads with cranberries..all photos of custom Vegan-Vegetarian dishes for delivery tomrrow

Fresh tomatoes fire roasted for the sauce

Fire roasting the eggplant for the dip

Tempeh, fermented soy beans with flax, cook in boiling salted water for 20 mins, drain and cool then crumble and add to any dish. It is only when soy beans are fermented that human body can break them down for their high protein content.

Fire roasted bell pepper, now steaming in a bag before peeling, for the soup

Zucchini slices in salt, extracts their excess moisture

Eggplants treated as with  zucchini

Portobello mushrooms caps for the bolognaise, drying and exposing to sunlight, increases the vit D and also helps to keep their shape when cooking

Lentil and mushroom "Bolognaise" for the eggplant "Lasagna", made with fire roasted tomato sauce

Cabbage and potatoes for the flour Burritos, will be served  with cheese, pinto beans and rice

Eggplant dip.. recipe (and for the chickpea hummus and many more ideas) is in my ebook RECIPES FOR SUCCESS only available on www.amazon.com/kindle

Roasted red pepper soup

Cooked chickpeas for the hummus

Cranberry-Cinnamon bread dough

Black Bean ( Vegan) brownie batter

Chickpea Hummus topped with grape seed oil & red pepper flakes

The baked brownies..they are best made the day before  so they can "mature" in flavors

Previous 2 the eggplant lasagna, the base is cooked new potatoes, sliced with feta & Cheddar cheese, to be baked at client's home. I also made a zucchini and rice bake, with grated Swiss cheese. Both of these also have tempeh, and the eggplant and zucchini slices where grilled before covering in sauce and cheeses

Stuffed peppers with couscous and vegetables in tomato sauce

All Butter-oatmeal-raisin cookies

Tomato-basil salsa for the Burritos

These are just part of the menu for tomorrow. I operate a very unique home food delivery service in Los Angeles in that I custom cook to each client's dietary requirements, this is why some weeks you will see more Vegan dishes and/or less cheese.

Our recent wet weather has unfortunately ended, and has given way to more sun and lots of birds songs.."Spring is in the air"!

Have a great week, to everyone where ever in the world you are (This blog is weekly read in over 150 countries!)

The beach last week

The completed fresh tomato and vegetable sauce for the entrees, I added fresh picked ( from my garden) rosemary and basil leaves.

Pomegranate flowers getting ready for a Summer harvest