Author Archives: Valley Vegetarian
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
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”.
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
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
This is a flavorful seasonal salad taking advantage of Fuyu persimmons. To keep the salad fresh, assemble just prior to serving.
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.
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: