Roasted Semolina-Coconut Cake

8888888This is a very different (magnificently different) cake featuring toasted semolina flour and coconut milk. “What?” you cry out. “Isn’t semolina flour used in pasta? How can you use it for a cake and what the heck do you think you’re doing toasting it?” Continue reading

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Creamy Tomatillo Sauce

Photo: Randy Graham, Valley Vegetarian

Roasted tomatillos make the difference!

This is not your hometown Mexican restaurant tomatillo sauce. This sauce features roasted tomatillos, plenty of garlic, white wine and heavy whipping cream. On my flavor scale for sauces this rates a 9 out of 10. I use it for cheese enchiladas “Suizas” adding crumbled queso fresco as a garnish. Continue reading

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Roasted-Almond Thumb Cookies

Photo: Randy Graham, Valley Vegetarian

Tic-tac-toe. Lemon curd wins!

As a kid I asked my dad how the impression in these cookies stayed there after baking. He just shrugged and said, “I don’t know the answer son. I just know they are a treat.” Continue reading

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Matcha Sugar Cookies

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Matcha green tea cookies.

What is matcha? Matcha is finely milled green tea powder — the staple ingredient upon which traditional Japanese tea ceremonies were built in the 12th century. I was fortunate to attend a traditional Japanese tea ceremony during a business trip to Tokyo in the mid-1990s. Continue reading

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Apple Cider Barley Salad

Photo: Randy Graham, Valley Vegetarian

Apple cider-cooked barley.

This is a hearty and very tasty vegan salad. The barley takes on a unique flavor after being cooked in apple cider. The apple matchsticks and thin red onion slices complement the apple cider-cooked barley. A different and healthy take on the goodness of barley. Give it a try! Continue reading

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Chimichurri Tofu Kabobs

Chimichurri Tofu Kabobs #2

Tofu kabobs with spicy chimichurri sauce.

I looked up chimichurri on the Internet the other night. One website says that it is “a piquant sauce or marinade traditionally used in South American and Mexican cooking.” Another definition says that it is used as a marinade for or topping on grilled meat.” Continue reading

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Asparagus and Aged Gruyere Quiche

Asparagus and Gruyere Quiche #1

Wheat germ crust.

Looking for something new to take on a picnic? Look no further. This quiche has body and, just as important, an amazing combination of flavors that pair with most anything you add to your picnic basket. Continue reading

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