Mediterranean Flatbread

Photo: Randy Graham, Valley Vegetarian

See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available at Amazon.com.

I like this flatbread with a warm bowl of soup. I also use this recipe as dough for a thick-crust pizza. The use of bread flour, as opposed to all-purpose flour, makes the final product crispier. For a chewier crust, use all-purpose flour. Continue reading

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California Veggie Burger

See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available at Amazon.com.

This burger has texture and taste and is not mushy in the middle. I think you’ll find that it has the perfect combination of black beans, veggies, bread crumbs, seeds, nuts, spices, and herbs. I say, Grill it! Continue reading

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Chik’n Sandwich Italian Style

Photo: Randy Graham, Valley Vegetarian

See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available at Amazon.com.

Pretzel buns make this a fun sandwich. Easy to prepare; tasty when done. Continue reading

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Napa Cabbage Salad with Toasted Ramen

Photo: Randy Graham, Valley Vegetarian

Ingredients:
¼ cup rice vinegar
½ cup olive oil
¼ teaspoon grated ginger
2 Tablespoons of Tamari sauce
1/8 teaspoon of black pepper
1 medium Napa cabbage
1 bunch of green onions
1 cup of slivered almonds
3-ounce package of ramen noodles

Directions:
To make the dressing for this salad, combine the first five ingredients (rice vinegar thru black pepper) in a small mixing bowl and stir well. Set aside until ready to use.

Cut the bottom off of the cabbage. Cut into ribbons then chop coarsely. Set aside.

Cut the ends off the onions and slice into thin rounds. Set aside.

Using a large, dry skillet, toast the almonds on medium-high heat for three minutes, so they don’t burn. Remove the almonds to a sheet of parchment (or wax) paper. Set aside to cool.

Crush the ramen noodle into small pieces and toast on medium-high heat in the same skillet used for the almonds. Toast until they just begin to brown. Remove from the skillet to the parchment paper with the almonds. Set aside to cool.

Add all salad ingredients (cabbage, onions, almonds, and noodles) to a large mixing bowl. Add dressing and toss to combine. Cover and refrigerate until ready to eat.

Tip: I like this best if it is refrigerated for at least 30 minutes, but you can serve it at room temperature, and it is still mighty tasty.

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Lemon-Mint Zucchini (grilled)

Photo: Randy Graham, Valley Vegetarian

See this recipe in my new book, Ojai Valley Grill It Cookbook. Now available on Amazon.com.

The combination of fresh lemon and mint with grilled zucchini makes this side dish different. Different good. I know you’ll like it. So will your friends and family. Continue reading

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Grilled Avocados on Crusty Rosemary-Olive Bread

Photo: Randy Graham, Valley Vegetarian

Avocados: grill ’em!

Here’s a different way to use the grill this Memorial Day weekend: grill avocados! Grilling softens the avocados. It also brings out the natural oils that make this fruit tasty and satisfying. Continue reading

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How To Grill Corn On The Cob

Photo: Randy Graham

See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available on Amazon.com.

I used to throw corn on the barbecue and cook it until I thought it was done. This method was not only hit-and-miss but insured an over-cooked cob and charred corn silk that stuck between my teeth. Learning how to properly grill corn, however, has made all the difference in how I enjoy it. Continue reading

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