Spinach-Feta Puff Pastry Tart

Photo: Robert Graham

Great combination of flavors: lemon, feta and spinach on crisp puff pastry.

This Greek combination of spinach, feta cheese and lemons is a true flavor-flash. Add a little fresh dill and mint into the mix and you have something that will make your friends and family clamor for more. Continue reading

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Smashed Potatoes

800 pix - Smashed Potatoes (plated)#0

Smashed Potatoes – fingerling potatoes shown here.

You’ve made mashed potatoes . . . but have you ever made “smashed potatoes?” Continue reading

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Butter Lettuce with Tomato-Balsamic Vinaigrette

This is a vegan recipe that vegetarians of all flavors (and even carnivores) love when I serve it. There’s something about fresh, delicate butter lettuce that perfectly complements the tomato-balsamic vinaigrette. Continue reading

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Harissa-Spiced Potatoes with Lemon

Photo: Randy Graham, Valley Vegetarian

See it in my new Ojai Valley Vegan Cookbook!

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. Continue reading

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Bessara Appetizer

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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Simple Lettuce and Tofu Wraps

This is an easy and inexpensive vegan snack, appetizer or midday meal. Continue reading

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Lemon Grass Tofu

Lemongrass is grown on a commercial scale in Thailand, Malaysia, Vietnam, and China and may be found at your local market. Ask your grocer if you don’t see it. A typical Continue reading

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