Lemon Grass Tofu

61. Lemongrass Tofu

Lemongrass is grown on a commercial scale in Thailand, Malaysia, Vietnam, and China and may be found at your local market. Ask your grocer if you don’t see it. A typical Continue reading

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Polenta with Shiitake Mushrooms

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This is a great appetizer. Easy to make although it takes about 30 minutes total time. The rich Blue Cheese and flavorful Parmesan are en excellent complement to the earthy Shiitake mushrooms. Continue reading

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Eggs Benedict

60. Eggs Benedict

New York’s Delmonico’s Steakhouse Restaurant opened it’s doors in 1837. Approximately 30 years later the first Eggs Benedict were served. Here’s how the story goes Continue reading

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Killer Panini Sandwiches

53. Killer Panini Sandwiches

Remember the Panini sandwich craze of the 90s? Millions of people bought electric Panini grills as either gifts or for themselves. I did both. Continue reading

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Irish Fondue

51. Irish Fondue

I told a friend the other day that I made a wonderful Irish Fondue for St. Patrick’s Day. He came back with, “Irish Fondue? The Irish don’t have fondue.” Continue reading

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Blood Orange Salad

Blood orange salad ingredients

Prep for blood orange salad.

This vegan salad features blood oranges, fennel and avocado in an amazing combination of fresh fruit and vegetables. In addition, the dressing is made with Continue reading

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Simple Lettuce and Tofu Wraps

Photo: Randy Graham, Valley Vegetarian

This is an easy and inexpensive vegan snack, appetizer or midday meal. Continue reading

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