Author Archives: Valley Vegetarian

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.

Mushroom Stroganoff

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.

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Grilled Japanese Eggplant

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.

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Sausage and Mushroom Lasagna

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

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Labor Day Vegetable-Tofu Kabobs

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.

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Tempeh Burger

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

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Mushroom-Lentil Pâté

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

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Randy’s Secret Sauce

I developed this vegan sauce for use with my burgers and sandwiches served at the Euterpe Farms music events here in Ojai. Think of it as the secret sauce on a Big Mac but kicked up 5 or 6 levels … Continue reading

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