Author Archives: Valley Vegetarian
Shaved Asiago cheese, sun-dried tomatoes, and burnt butter sauce tossed with penne pasta. Quick, easy, and oh-so-tasty! Add a side salad, something to drink (a nice Casa Barranca Pinot Noir perhaps?), and you have a wonderful dinner for two!
This recipe makes one sandwich but if you need more, double the recipe for two, triple it for three, etc. Make the pickled red onions the day before. Any leftover onions will keep in the refrigerator for at least a … Continue reading
My friend asked me the other day if I had a recipe for jollof. I told her that I had heard of it, but had never made any. She said it would be something I’d like. I was intrigued and told … Continue reading
This is a simple soup recipe born one cold day shortly after the Thomas fire. I call it my “healing soup.”
Chia seeds are low in calories and high in nutrients and dietary fiber. In addition to beneficial fats and fatty acids, chia seeds provide a healthy amount of minerals including calcium, potassium, manganese, and zinc.
This is an easy and flavorful vegan enchilada dish. The combination of sautéed spinach, onions and sweet corn is unusual and when paired with my Azteca sauce makes a hearty, nutritious and fun entrée. Serve with rice and warm tortillas … Continue reading