Portobello Tortas

See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available at Amazon.com.

What is a torta? Torta is a Spanish-language word that has various meanings when applied to food but to me, it has always meant a sandwich. It can be hot or cold and is unbelievably hearty and delicious when properly prepared. When you make a torta with Portobello mushrooms, avocado, a spicy Salvadorian curtido, and cilantro – it’s a vegan delight that can’t be beaten! Continue reading

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Fresh Tomato Tarte Tatin

Photo: Randy Graham

Tarte Tatin is an upside-down tart of apples or other fruit. According to the website WhatsCookingAmerica, legend has it that Tarte Tartin originated in France: Continue reading

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Grilled Summer Vegetable Salad

Photo: Randy Graham

See this and other recipes in my Ojai Valley Grill It Cookbook, now available at Amazon.com.

Looking for a tasty side dish to accompany your summer BBQ fare? This salad is easy to prepare and can be prepared a couple of hours ahead of time. It is versatile enough to complement any entrée whether you are grilling for vegetarians or omnivores. In addition to dinner, I like to serve this salad with fresh French bread as a filling lunch. Continue reading

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Mediterranean Flatbread

Photo: Randy Graham, Valley Vegetarian

See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available at Amazon.com.

I like this flatbread with a warm bowl of soup. I also use this recipe as dough for a thick-crust pizza. The use of bread flour, as opposed to all-purpose flour, makes the final product crispier. For a chewier crust, use all-purpose flour. Continue reading

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California Veggie Burger

See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available at Amazon.com.

This burger has texture and taste and is not mushy in the middle. I think you’ll find that it has the perfect combination of black beans, veggies, bread crumbs, seeds, nuts, spices, and herbs. I say, Grill it! Continue reading

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Chik’n Sandwich Italian Style

Photo: Randy Graham, Valley Vegetarian

See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available at Amazon.com.

Pretzel buns make this a fun sandwich. Easy to prepare; tasty when done. Continue reading

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Napa Cabbage Salad with Toasted Ramen

Photo: Randy Graham, Valley Vegetarian

Ingredients:
¼ cup rice vinegar
½ cup olive oil
¼ teaspoon grated ginger
2 Tablespoons of Tamari sauce
1/8 teaspoon of black pepper
1 medium Napa cabbage
1 bunch of green onions
1 cup of slivered almonds
3-ounce package of ramen noodles

Directions:
To make the dressing for this salad, combine the first five ingredients (rice vinegar thru black pepper) in a small mixing bowl and stir well. Set aside until ready to use.

Cut the bottom off of the cabbage. Cut into ribbons then chop coarsely. Set aside.

Cut the ends off the onions and slice into thin rounds. Set aside.

Using a large, dry skillet, toast the almonds on medium-high heat for three minutes, so they don’t burn. Remove the almonds to a sheet of parchment (or wax) paper. Set aside to cool.

Crush the ramen noodle into small pieces and toast on medium-high heat in the same skillet used for the almonds. Toast until they just begin to brown. Remove from the skillet to the parchment paper with the almonds. Set aside to cool.

Add all salad ingredients (cabbage, onions, almonds, and noodles) to a large mixing bowl. Add dressing and toss to combine. Cover and refrigerate until ready to eat.

Tip: I like this best if it is refrigerated for at least 30 minutes, but you can serve it at room temperature, and it is still mighty tasty.

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