Author Archives: Valley Vegetarian
Want an easy and different side dish for your Thanksgiving feast? This recipe features fresh corn, fresh bell peppers, and Lightlife Italian Sausage. It is easy to make, looks great when taken off the grill, and is super tasty.
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
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.
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.
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
What? You ask. How can this recipe be creamy, vegan, and non-dairy?
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.