Memorial Day BBQ Kabobs

Photo: Randy Graham, Valley Vegetarian

Perfect Memorial Day BBQ for your “veggie” friends.

My meat-eating friends do not believe me when I say you can barbecue “tofu”. The question always arises, “Doesn’t it slip through the grill”?  The answer is no. The secret is not to use hard or firm tofu from the produce department, but to look in the natural foods section and buy “organic” tofu. The texture is very solid. Continue reading

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Harissa with Moroccan Slow Cooker Tofu

Photo: Randy Graham, Valley Vegetarian

Super tasty slow cooker recipe.

Harissa is North Africa’s favorite hot sauce. The word for this fiery Tunisian chile paste is derived from the Arabic verb harasa, “to pound” because it is traditionally made with mortar and pestle. I like to make it in a blender. Add it directly to a dish as it’s cooking, or offer it on the side with the Moroccan Slow Cooker Tofu recipe below. Harissa can also be used as a rub for grilled vegetables such as eggplant. Continue reading

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Crustless Tomato Quiche

Crustless Quiche (with mouse)

Crustless? Who’d a thunk it?

This is a wonderfully quick and easy quiche that can be prepared in less than 20 minutes. It’s a great way to introduce your friends to a vegetarian entrée that is tasty, healthy, and lower in calories than similar dishes. Continue reading

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Bessara Appetizer

Photo: Randy Graham, Valley Vegetarian

Bessara is similar to hummus…with one major difference (see below).

Traditional hummus is made with garbanzo beans and tahini. This Moroccan version, called bessara, substitutes fava beans for the garbanzo and tahini and is a little thinner than hummus. It is a staple in Tangier and other cities of northwest Morocco and is thought to have originated as part of Berber cuisine. If you like traditional hummus, you will like this too.  Continue reading

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Killer Strawberry Shortcake

Why not make this for Mother's Day while we still have fresh strawberries?

Why not make this for Mother’s Day while we still have fresh strawberries?

This is a decadent, wickedly good and totally fresh dessert. It features buttery shortcake, fresh cream, fresh strawberries and a secret “soak” borrowed from a tres leche cake recipe I found online. I also borrow the pairing of  field-to-table fresh strawberries with sweet-tart pomegranate syrup from a recipe given to Robin and me many moons ago. Continue reading

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Sliding Pizza Pie

Sliding Pizza Pie

Ask me for the story behind this amazingly tasty yet lava-like pie.

Although my split pea soup in a pressure cooker was a culinary disaster one night, many moons ago, another occurred at a recent picnic in our local park. Eager to please them, I signed up to share one of my unpublished recipes, Pizza Pie. This recipe takes pizza toppings and sandwiches them in between a top and bottom piecrust. Simple and, when properly served, elegant. Continue reading

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Robert’s Galette

Photo: Randy Graham, Valley Vegetarian

Savory. Crusty. Good!

I wanted to find a good definition for “Galette.” Here’s the best of what I found on the Internet: a food prepared and served in the shape of a flat round cake. That sounded so un-appealing that I made our son’s recipe, tasted it, pronounced it amazing and formulated the following definition of my own:

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