Quinoa Muffins

To make these GF, substitute King Auther Measure-for-measure gluten-free flour for the all-purpose flour.

This recipe is easy to make, dairy-free and full of protein. These sweet and nutty-tasting muffins are a favorite in our home. They are great with the first ‘cuppa’ in the morning. Continue reading

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Grilled Cauliflower Steaks

Photo: Randy Graham, Valley Vegetarian

I know! Cauliflower steaks? How can that be? Continue reading

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Grilled Peach, Brie, and Basil Sandwich

Photo: Randy Graham, Valley VegetarianSee this recipe in my new Ojai Valley Grill It Cookbook!

Give this grilled peach, brie, and basil sandwich a try this weekend. This simple and tasty sandwich will help you get into the groove for outdoor grilling. Continue reading

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New Ojai Valley Grill It Cookbook

My new cookbook, Ojai Valley Grill It Cookbook, is available just in time for grillin’ and chillin’ this season. See it at Amazon.

Photo: Randy Graham, Valley Vegetarian

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Split Pea Soup with Spinach

Photo: Randy Graham, Valley Vegetarian

There are as many variations of pea soup as there are colors in a painter’s palette. This isn’t your garden-variety pea soup. The fresh baby spinach leaves and fennel, along with a classic split pea soup base, will be most pleasing to your palate. Continue reading

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Robin’s Tortilla Soup

Photo: Randy Graham, Valley Vegetarian

Spicy, low calorie, and tasty!

This is a wonderful, flavorful soup that is easy to prepare. Robin first made it in our home in Ojai and as it was simmering on the stove, the aroma made me smile. Make this soup and serve with fresh, warm tortillas or bolillo bread. Leave out the cheese and this is totally vegan! Continue reading

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Fresh Tomato-Fennel Soup

Photo: Randy Graham, Valley Vegetarian

This is a wonderfully hearty vegetarian soup for the remaining winter days of the year. Quick and easy to prepare, tomatoes and fennel pair nicely to make a tasty soup. Even better, this soup freezes well. Make a double batch and save some for a rainy day. Continue reading

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