Author Archives: Valley Vegetarian
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
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
This vegan recipe is a perfect way to dust off the BBQ and get it ready for summer fun. The marinade for the pineapple is made with sesame oil, maple syrup, green onion, orange juice, and Tamari sauce.