Lemony Artichoke Turnovers

Photo: Randy Graham, Valley Vegetarian

Looking for a tasty appetizer for your elaboratedinner? Look no further. This recipe takes a bit of prep time but is not hard to make. The combination Continue reading

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Slow Cooker Lentil Stew

Photo: Randy Graham, Valley Vegetarian

Lentils are low in calories, high in fiber, high in protein and have zero trans fats. Continue reading

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Traditional Hummus

Photo: Randy Graham, Valley Vegetarian

Hummus with Kalamata olive bread crostini

This is a fun and different vegan appetizer. Hummus is an Arabic language word for chickpea, more commonly known in the western world by its Spanish language name, garbanzo. Continue reading

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Grilled Heirloom Tomatoes

Photo: Randy Graham, Valley Vegetarian

Garden fresh heirloom tomatoes ready to grill

There is something magic about the flavor of garden-fresh heirloom tomatoes. When gently grilled with olive oil and herbs, the flavor kicks up more than a few notches. Continue reading

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Veggie Wedge Tarragon Salad

Photo: Randy Graham, Valley Vegetarian

I’ve made many salads featuring hearts of romaine lettuce. The night I created this recipe I longed for a salad with a dressing different from the usual Caesar, creamy avocado or fresh thyme vinaigrette. Continue reading

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Spicy Kohlrabi Slaw

Photo: Randy Graham, Valley Vegetarian

Kohlrabi slaw with grilled sandwich.

The first time I saw kohlrabi I thought, that is one alien looking vegetable. Continue reading

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Jalapeños en Escabeche

Jalapenos en Escabeche

Jalapeños, onions, garlic and carrots prepped for canning

Escabeche is typically a Mediterranean cuisine, which generally refers to a dish of poached or fried fish that is marinated in an acidic mixture before serving. Continue reading

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