Hearty Breakfast Sandwich

Photo: Randy Graham, Valley Vegetarian

Shown with vegetarian Canadian bacon.

How do you make hearty breakfast sandwiches? Start with rich, cheesy Welsh Rabbit on perfectly toasted English muffins; then add a fried egg, a slice of ripe tomato, and some fresh spinach. That’s how you do it! Continue reading

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Jam-Filled Hand Pies

Hand pies filled with Dulce de Leche.

Hand pies are single-serving pastries, sweet or savory, fried or baked. Continue reading

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Simple Pasta Bowl

Photo: Randy Graham, Valley Vegetarian

Shown with tricolored penne pasta.

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! Continue reading

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Garden Goddess Sandwich

Photo: Randy Graham, Valley VegetarianThis 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 week. They are also an awsome topping for your favorite burger. Continue reading

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Jollof Rice Bowl

Photo: Randy Graham, Valley Vegetarian

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 her I would check it out. Continue reading

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Ravioli-Rosemary Soup

This is a simple soup recipe born one cold day shortly after the Thomas fire. I call it my “healing soup.” Continue reading

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Easy Chia Seed Pudding

Chia seed pudding shown with blue berries

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. Continue reading

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