Sweet and Spicy Tofu Bowl

Photo: Randy Graham, Valley Vegetarian

This is an easy recipe that explodes with flavor. It takes a little over 30 minutes of prep time but the effort is well worth it. The tofu cubes soak up their initial flavor in a subtle tamari/Sriracha marinade. Then, when stir-fried with fresh broccoli, they are coated with a fresh ginger/chili sauce. Two nice layers of flavor that your palate will remember for a long time. Sweet and spicy. What could be better? Continue reading

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Roasted Cherry Tomato Galette

This appetizer combines a super-flaky crust with mouth-watering roasted cherry tomatoes. ‘Nuff said! Continue reading

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Mushroom Stroganoff

My vegetarian take on traditional Beef Stroganoff. Simple, tasty, and fresh. When served with rice or noodles, this recipe serves four to six hungry adults. Continue reading

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Grilled Japanese Eggplant

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

This is a vegan and gluten-free side dish. It’s easy to prepare, easy to cook and easy on the eyes when served. It features Japanese eggplant, which should just now be appearing at our farmers’ markets. Continue reading

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Sausage and Mushroom Lasagna

Photo: Randy Graham, 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 make this with a vegetarian sausage, any Italian sausage will do. Continue reading

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Labor Day Vegetable-Tofu Kabobs

Photo: Randy Graham, Valley Vegetarian

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

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. Continue reading

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Tempeh Burger

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

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 burger. Especially if you substitute toasted Brioche bread for the buns. Give it a try! Continue reading

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