Simple Pasta Bowl

Photo: Randy Graham, Valley Vegetarian

Shown with tricolored penne pasta.

Shaved Asiago cheese, sun-dried tomatoes, and burnt butter sauce tossed with penne pasta. Quick, easy, and oh-so-tasty! Add a side salad, something to drink (a nice Casa Barranca Pinot Noir perhaps?), and you have a wonderful dinner for two! Continue reading

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Garden Goddess Sandwich

Photo: Randy Graham, Valley VegetarianThis recipe makes one sandwich but if you need more, double the recipe for two, triple it for three, etc. Make the pickled red onions the day before. Any leftover onions will keep in the refrigerator for at least a week. They are also an awsome topping for your favorite burger. Continue reading

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Jollof Rice Bowl

Photo: Randy Graham, Valley Vegetarian

My friend asked me the other day if I had a recipe for jollof. I told her that I had heard of it, but had never made any. She said it would be something I’d like. I was intrigued and told her I would check it out. Continue reading

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Ravioli-Rosemary Soup

This is a simple soup recipe born one cold day shortly after the Thomas fire. I call it my “healing soup.” Continue reading

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Easy Chia Seed Pudding

Chia seed pudding shown with blue berries

Chia seeds are low in calories and high in nutrients and dietary fiber. In addition to beneficial fats and fatty acids, chia seeds provide a healthy amount of minerals including calcium, potassium, manganese, and zinc. Continue reading

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Chik’n Enchilada Casserole (vegan)

Recipe makes two 9×9-inch or one 9×13-inch serving.

This is an easy and flavorful vegan enchilada dish. The combination of sautéed spinach, onions and sweet corn is unusual and when paired with my Azteca sauce makes a hearty, nutritious and fun entrée. Serve with rice and warm tortillas of your choice for a complete dinner. Continue reading

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Ribollita (slow cooker)

Ribollita is a hearty Tuscan vegetable stew. The Italian word “ribollita” means “reboiled.” It was originally made by reheating leftover minestrone or vegetable soup from the previous day. One Wiki entry says that this custom is traced to the Middle Ages, when servants “gathered up food-soaked bread trenchers from feudal lords’ banquets and boiled them for their own dinners.” Continue reading

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