Veggie Meatballs for Thanksgiving

Veggie Meatballs

You might very well ask whether veggie meatballs is an oxymoron. I would answer yes to that. I would also add that their hearty texture, and rich taste, are actually preferred over real meatballs by most of my meat-eating friends. Continue reading

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Deardorff Family Farms – CSA Box Extraordinaire

The goodness within the CSA box

The goodness within the CSA box.

I picked up a Deardorff Family Farms community supported agriculture (CSA) box last Friday. This is an Oxnard-based farm operated by two fourth-generation Deardorffs, cousins Tom and Scott. They practice sustainable farming and their CSA offerings are 100% certified organic whether they come from the Deardorff farms or are sourced from local farms. Continue reading

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French Toast Soufflé

Photo: Randy Graham, Valley Vegetarian

Have you enjoyed French Toast stuffed with cream cheese? Here’s an easy, quick to prepare and fun alternative. Make it the day before and the next morning just bring it to room temp, pop in the oven and enjoy. Continue reading

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Spanakopita Pie

Photo: Randy Graham, Valley Vegetarian

Spanakopita is a savory Greek pastry. It is traditionally made with filo (phyllo) dough folded into triangles. Some say this tasty dish originated over 400 years ago. Continue reading

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Irish Cheddar Cheese Soup

Irish Cheddar Cheese & Broccoli Soup

Why do people (and our dog Willow) enjoy a bowl of hot soup on a dark, cold, rainy autumn day? Is it because soup is a bowl of warm for your insides, when it’s cold outside? Whatever the answer, it is comfort food for sure. Continue reading

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Sweet Potato Soup with Peanut Butter and Harissa

Photo: Randy Graham, Valley VegetarianYou probably have a favorite sweet potato soup recipe that you make each fall. Have you considered adding peanut butter to yours? How about harissa and fresh lemon juice? Continue reading

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Roasted Red Pepper and Carrot Soup (Vegan)

Photo: Randy Graham, Valley Vegetarian

This is a popular vegan soup if for no other reason than it is easy to make and goes from the stove to the table in 60 minutes. In addition, the carrots and bell peppers have beta-carotene, which is a good source of anti-oxidants. Continue reading

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