Author Archives: Valley Vegetarian

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.

Christmas holiday bread with cranberries, cherries, pecans, and orange zest!

Ingredients: 4 cups flour 2 teaspoons baking soda 1 teaspoon salt 2 cups fresh cranberries (cut in half) 1 cup candied green cherries (cut in half) 1 cup pecans (chopped) 2 large eggs (room temp) 2 cups granulated sugar 2 … Continue reading

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Savory Brunch Crepe

Savory crepes are generally made with non-wheat flours such as buckwheat. I use a nice blend of buckwheat and rice flours for my crepes; then throw in some zucchini, herbs, and sesame seeds. The filling for the crepes is simple … Continue reading

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Great Holiday Presents!

See my cookbooks at Amazon and order one (or two!) today.

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Thanksgiving Side Dish

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.

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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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