Roasted Beet Salad with Fennel

Photo: Randy Graham Valley Vegetarian

Use red and golden beets to make this colorful salad.

Beets have a naturally nutty flavor and, when roasted, a wonderfully sweet taste. They are very low in saturated fat and cholesterol and high in vitamin C, vitamin K, potassium, copper, manganese, Folate and fiber. Continue reading

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Vegetable-Barley Soup (Vegan)

Photo: Randy Graham, Valley Vegetarian

Nuthin’ better than a cup of hot soup on a cold day!

This is a hearty vegan soup that is as tasty as it is easy to prepare. Even better than that, barley is a wholesome, highly nutritious grain and is thought to be an excellent food choice for those concerned about type-2 diabetes. Continue reading

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Take my cooking class . . . please!

Feb 8 AdFor reservations and additional information call
the Ojai Culinary School at (805) 646-6635. It’s that easy!

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Potato and Cheddar Cheese Breakfast Bake

Potato and Cheddar Cheese Bake #3

Make the night before and put in the refrigerator…bake the next morning.

There are more ways to make a breakfast of eggs and potatoes than there are ways to leave your lover. So which way do I do it when I want to serve my family and friends something they haven’t experienced before? Continue reading

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Phenomenal Potatoes

 

Photo: Randy Graham

This is a wonderful side dish for an elaborate meal.

The Asiago cheese makes this recipe a sophisticated alternative to traditional scalloped potatoes. The combination of potatoes and fennel, in a creamy sauce, will put a smile on your face. Continue reading

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Jalapeño Corn Chowder

Quick Corn Chowder

Make this chowder…it only takes 25 minutes from prep to table!

What’s the difference between soup and chowder? Chowders are usually thicker and sometimes creamy. Soups are usually lighter and thinner. Continue reading

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Guinness Onion Soup

Photo: Randy Graham, Valley Vegetarian

Caramelized onions in a veggie broth topped with croutons and creamy cheese.

Legend has it that onion soup was created by King Louis the XV of France when all that could be found in the pantry of his hunting lodge was butter, onions and champagne. It is said that he combined these ingredients to create the first French onion soup. Continue reading

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