Here are two meals that we have had this week. Very vegetable based, but not entirely vegetarian. I think both were superb and well worth repeating. What do you think?The portabella mushroom takes the place of the traditional toasted English muffin and we also added steamed spinach, to give the dish that Florentine look. This was really delicious. Then we had this wonderful soup. For a thickener we used steamed cauliflower florets that were emulsified in chicken or vegetable bouillon. The fenugreek gave the soup and very East Indian aroma and flavor and the turmeric gave it a wonderful soft, spiciness. The recipe for the soup is in the recipe file above or you can view it here: Cream of Mushroom Soup with Fenugreek and Turmeric. Enjoy!