Middle East Carrot Schemer

Photo: Randy Graham, Valley Vegetarian

What is a schmear? According to Wiki it is a word of Germanic origin and the equivalent of the English words smear or spread. Continue reading

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Cornbread Mini-Muffins with Jalapeño Bites

Photo: Randy Graham, Valley Vegetarian

Bite size 1½ inch mini-muffin appetizers.

If you are looking for an appetizer that is easy to make and different…this may just be the perfect appetizer for you. It has just the right flavor combination of cornbread, tiny jalapeno bites and sharp Cheddar cheese. That it’s made with buttermilk is an added flavor bonus. Continue reading

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Pasta Puttanesca

Pasta Puttanesca without anchovies…a vegan delight.

Pasta Puttanesca has been a popular Italian entrée since the early 1960s. I thought Puttanesca meant spaghetti with an anchovy-based sauce. As a result, I never gave it much thought until I discovered that Spaghetti alla Puttanesca is Italian for “whore’s style spaghetti”. That peaked my interest. Continue reading

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Seitan Breakfast Scramble

Photo: Randy Graham, Valley Vegetarian

Tired of the same old breakfast food? Looking for protein without using eggs or tofu? I think you’ll like this recipe. Seitan is a devilishly wonderful alternative to tofu. Try this easy, palate-pleasing and colorful breakfast once and you’ll be serving it to your vegan friends next time they come for an overnight stay. Continue reading

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Basic Tomatillo Salsa Verde


Fresh tomatillos right out of the garden.

Tomatillos are a hard, small fruit that are a bit tart, yet slightly sweet – earthy but with a hint of citrus. In other words, like nothing else. You may have seen them in the store with their green husks and thought they were weird, green tomatoes. They are used to make mole, spicy soup, and a number of other Mexican dishes. I like to use them to make vegan salsa verde. Continue reading

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Crustless Cheese and Spinach Quiche


Serve at dinner, breakfast or brunch!

This comfort-food recipe is a wonderful side dish to any entrée. It also makes a wonderfully different egg dish for a late breakfast or brunch. Continue reading

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Ojai Mojo


Garlic, cilantro, cumin, lemon juice. What could be better?

In the Canary Islands, a Spanish archipelago located 100 km west of Morocco, mojos or sauces are made with oil and vinegar and served cold as an accompaniment to potatoes, meat and fish. Mojos can be red or green and are sometimes spicy. Cilantro gives this mojo an intense flavor and deep green color, but it’s not spicy at all. To spice it up, add one seeded, finely chopped jalapeno chile. Continue reading

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