Author Archives: Valley Vegetarian
My vegetarian take on traditional Beef Stroganoff. Simple, tasty, and fresh. When served with rice or noodles, this recipe serves four to six hungry adults.
This is a vegan and gluten-free side dish. It’s easy to prepare, easy to cook and easy on the eyes when served. It features Japanese eggplant, which should just now be appearing at our farmers’ markets.
This recipe makes enough lasagna for six hungry adults. It takes about an hour and a half to prep and get into the oven, and then another 40 minutes or so to bake, but it is worth it! Although I … Continue reading
The combination of potatoes, eggplant, bell peppers, and red onion makes this a complete and tasty meal. I like to serve this with coleslaw or a garden-fresh green salad.
I love tempeh because it is nutritious. Tempeh is not only nutritious: it is versatile. I’ll bet you didn’t know that tempeh barbecues well. I parboil tempeh and then grill it to perfection over medium-high heat. It makes a different … Continue reading
When I hear the word pâté, I picture a slice of toasted baguette with a modicum of creamy pâté spread on top. Until recently, I hadn’t considered making my own because I thought it had to be made with liver … Continue reading