Vegetarian Gumbo

Photo: Randy Graham, Valley Vegetarian

Veggie “gumbo” ingredients…spices are in the bottom bowl second from the right

According to whatscookingamerica.net: Continue reading

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Robin’s Tortilla Soup

Photo: Randy Graham, Valley Vegetarian

This is a wonderful, flavorful soup that is easy to prepare. Robin first made it in our home in Ojai and as it was simmering on the stove, the aroma made me smile. Make this soup and serve with fresh, warm tortillas or bolillo bread. Leave out the cheese and this is totally vegan! Continue reading

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Scots Scones

Photo: Randy Graham, Valley Vegetarian

The origin of scones is debatable. I like to believe it comes from the Stone of Destiny (Scone) where the kings of Scotland were crowned. Scone was the name given for the Scottish bread made from oats and cooked either on an open fire or on the griddle. Continue reading

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Roasted Butternut Squash

Photo: Randy Graham, Valley Vegetarian

October is my favorite month for a number of reasons. The primary reason is that our son, Robert, was born in October. Another is that by the time October arrives, Continue reading

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Vegan Boeuf Bourguignon

Mushroom Bo

Boeuf Bourguignon is a traditional French recipe. According to the website The French Traveler, Continue reading

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Roasted Brussels Sprouts with a Difference

Photo: Randy Graham, Valley Vegetarian

Roasted fresh Brussels sprouts with balsamic and honey.

I usually just throw Brussels sprouts in a baggie with a little olive oil, salt and pepper, and then roast them in the oven. Continue reading

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Buddha’s Hand Citrus and Limoncello

Photo: Randy Graham, Valley Vegetarian

The Budda’s Hand is sometimes called the Edward Scissorhands of citrus.

The Buddha’s Hand is the ancestor of the lemon. We’re talkin’ citrus fruit here, not the Himalayan sage, Siddhārtha Gautama, although this fruit may be given as a religious offering in Buddhist temples. Continue reading

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