Author Archives: Valley Vegetarian

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.

Paratha

Paratha (pəˈrɑːtə) is an unleavened bread originating in Indian. Loosely translated, it means layers of cooked dough. My is version is made with ghee gently folded into the dough, and then also brushed on top of the cooked paratha. Super … Continue reading

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Asparagus and Aged Gruyere Quiche

Looking for something new? Look no further. This quiche has body and, just as important, an amazing combination of flavors that pair with almost anything you add to your table or picnic basket.

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Veggie Egg Rolls

  These vegan egg rolls are easy to prepare and explode with flavor when eaten. As an added bonus, the sweet and sour sauce is also vegan and ready for dipping in about ten minutes.

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Chili Relleno Bake

This entrée is wholesome, nutritious, easy to prepare, and most of all, tasty.  It is one of the first vegetarian dishes I made for my omnivore wife, Robin when we were dating (many moons ago!). She had never met a … Continue reading

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Creamy Vegan Pasta

What? You ask. How can this recipe be creamy, vegan, and non-dairy?

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Za’atar Roasted Eggplant

This za’atar-coated eggplant is earthy, spicy, and delicious. What is za’atar, you ask? Za’atar is the Arabic word for thyme and also for a Middle Eastern spice mix.

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Spicy Mexican Hot Chocolate

According to the Mission Chocolate and Desserts website: Mexican chocolate is a style of drinking chocolate. The Aztecs and the Maya of these regions were the first peoples to make and drink chocolate for thousands of years before it was … Continue reading

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