Sandwich Recipes

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Spicy Broccoli and Cauliflower Kabobs

POST Spicy Broccoli and Cauliflower Kabobs low res

This is a colorful and flavorful grilled side dish, good any season of the year!
4 skewers (about 10 inches long)
1 small head of broccoli
½ small head of cauliflower
1 small red onion (cut into 4 wedges)
1 large tomato (cut into 4 wedges)
Marinade Ingredients:
1 tablespoon breadcrumbs (toasted)
½ cup sour cream
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic (peeled and minced)
1 tablespoon fresh ginger (grated fine)
1 teaspoon garam masala
1 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon ground coriander
Pinch of Cayenne pepper
Salt to taste
Preheat grill to medium-high heat (about 400 degrees). If using bamboo skewers, soak skewers in water for at least 30 minutes to help prevent them from burning on the grill.
Cut the broccoli and cauliflower into large florets. You should have 8 florets each of broccoli and cauliflower.
Bring water to boil in a medium pot. Add a pinch of salt. Add the broccoli and cauliflower florets. Bring back to a boil. Cook for 40 seconds. Then turn off heat and drain the broccoli and cauliflower. Rinse under cold water to stop the cooking. Pat dry with a towel to soak up excess moisture.
Whisk all marinade ingredients together in a large bowl. Add broccoli, cauliflower, onion, and tomato to the marinade. Mix gently with your hands so the marinade coats all the vegetables. Cover and refrigerate for about 30 minutes.
Skewer the broccoli, cauliflower, tomato, and onion pieces dividing them equally among the skewers. Place on grill, cover, and cook till one side of the vegetables is lightly charred, about 4 minutes. Using tongs, carefully flip the skewers and cook for 4 minutes more.

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Caramelized Onion-Cheese Bread

Photo: Randy Graham, Valley Vegetarian

Onions are naturally sweet. When you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful. Continue reading

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Baked Brie with Ojai Pepper Jelly

Baked Brie & Jelly in Puff Pastry

This easy-to-make recipe is elegant and tasty. It takes advantage of the spiciness of pepper jelly and the creaminess of Brie cheese. If you do not care for pepper jelly, substitute a fresh cherry preserve or a raspberry jam. Either way, these buttery delights are an excellent appetizer for your next dinner party. Continue reading

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Breakfast Recipes

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Grilled Eggplant with Red Pepper Sauce

Photo: Randy Graham, Valley Vegetarian

Roasted red pepper sauce on grilled eggplant. Umm umm good!

My friend, Vicky, came over to the house the other day lugging a large box. I hurried out to the porch to lighten her load. “I have all these peppers left over after making a wonderful spaghetti sauce”, she said. “Would you be able to use the left over peppers before they spoil?” I accepted the box from her and replied, “Would I? You bet I would”. What a great community we live in. Continue reading

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Grilled Tofu Tacos with Pickled Red Onions

Photo: Randy Graham, Valley VegetarianA taco recipe from my new “Grill It” cookbook that will be published next spring! Let me know how you like it. Continue reading

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