Author Archives: Valley Vegetarian

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.

Magic Oatmeal (for kids of all ages)

Kids love this vegan recipe. It is a quick but hearty and nutritious breakfast perfectly measured out for one person. Double the recipe for two helpings.  Add fresh blueberries as a topping if you have them. For a gluten-free version … Continue reading

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Mango Habanero Salsa

Mangoes are an excellent source of Vitamin-A and flavonoids like beta-carotene and alpha-carotene. In addition they are a rich source of potassium, Vitamin-B6, Vitamin-E and Vitamin-C. No wonder they are often referred to as a “super fruit”.

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Kale-Wakame Soup

A friend asked me the other day, “What can I do with all this kale growing in my garden?”. I wanted to answer Well, why not eat it? but decided he had had enough of my obnoxious behavior recently. Instead … Continue reading

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Orange-Fennel Salad

Fennel is a wonderful, versatile vegetable that is used widely in Italian, French, and Mediterranean cooking. I even substitute the fennel bulb, at times, for onions in my recipes. Unlike onions, I like to eat slices of the mild fennel … Continue reading

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Persimmon-Spinach Salad

This is a flavorful seasonal salad taking advantage of Fuyu persimmons. To keep the salad fresh, assemble just prior to serving.

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Teleme, Squash and Onion Galette

This is a good appetizer and a good way to use the excess summer squash from your garden. If you can’t find Teleme cheese, you can substitute Monterey Jack, mozzarella or provolone.

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Lasagna Puttanesca with Eggplant

A friend asked me the other day about the origin of lasagna. I told her I didn’t know so we looked it up online.  Here is the history of lasagna from Jamie Oliver’s blog:

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